Category: Guide to Pastry

Cake is a popular dessert across the globe. According to the Webstaurant Store, Americans spent over $140 million on cakes alone in 2016.An article by The Nibble notes that the ancient Egyptians were the first society to figure out that the natural yeast floating around in the environment was the key to making their dough […]

As its name implies, biscuit pastry has the shortness of a cookie, so it varies immensely from the texture most people think about when they think of a “pastry.” This dough is formed by beating butter, sugar, and egg together before adding flour. Beating the butter maximizes the air held in the dough, creating a […]

“Champagne pastry” is a bit of a misnomer, as this style of pastry actually does not, surprisingly, use any alcohol. It is made with a blend of self-raising flour, which is a mixture of regular flour, a leavening agent, and cornflour. Some recipes will also add plain flour to the mixture in varied proportions, depending […]

Filo dough (also spelled as phyllo dough) is a thin type of pastry dough that differs from puff pastry. Filo dough originated in the Mediterranean region and eventually spread to other regions in the Eurasian subcontinent. Bakers include flour, water, fat, salt, and vinegar together to form very, very thin sheets of dough. Once the […]

The sheer amount of pastries available is impressive, but there are six main types of pastry. These are shortcrust, flaky, puff, filo, choux, and hot water crust. The main ingredients tend to be the same or similar for each – a mixture of flour, water, and fats such as butter mixed together to form a […]