Pastries

Definitions and terms

The precise definition of the term pastry varies based on location and culture. Common doughs used to make pastries include filo dough, puff pastry, choux pastry, shortcrust pastry, and flaky pastry. Pastries tend to have a delicate texture, often flaky or crumbly, and rich flavor. This is caused by the crystals found in solid fats, which forces the starch particles apart and stops the formation of elastic gluten, making the pastry short. Pastries also tend to be baked.