Types of Pastry

15+ Types of Pastry (Guide)

If you’ve ever indulged in a flaky croissant, enjoyed a slice of apple pie, or savored a buttery danish, you’ve experienced the delight of pastry.

Pastry comes in a wide variety of types, each with its own unique characteristics and uses.

From the crumbly shortcrust to the delicate filo, there’s a pastry to suit every taste and occasion.

Let’s explore the wonderful world of pastries and discover the different types of pastry dough that make our favorite treats possible.

Key Takeaways:

  • There are five basic types of pastry dough: shortcrust, filo, choux, flaky, and puff.
  • Shortcrust pastry is versatile and commonly used for pie and tart crusts.
  • Filo pastry is thin and flaky, perfect for both sweet and savory dishes.
  • Choux pastry is light and airy, ideal for cream puffs and éclairs.
  • Flaky pastry has crispy layers and can be filled with various sweet and savory fillings.
  • Puff pastry is the epitome of flakiness and used in a wide range of pastries.

Overview – Types of Pastry

Pastries are diverse and have evolved over centuries, influenced by various cultures and culinary traditions. Here are several types of pastries:

  1. Shortcrust Pastry:
    • A basic pastry often used for pies and tarts. It’s crumbly and doesn’t puff up when baked.
    • Variations include Sweetcrust Pastry (or Pâte Sucrée), often used for sweet tarts.
  2. Puff Pastry (Pâte Feuilletée):
    • Light and flaky, made by repeatedly folding and rolling dough with butter to create layers. It puffs up dramatically when baked.
    • Used in turnovers, croissants, and Napoleons.
  3. Phyllo (or Filo) Pastry:
    • Thin, delicate sheets of dough used in layers, often brushed with butter or oil.
    • Common in Middle Eastern and Balkan pastries like baklava and spanakopita.
  4. Choux Pastry (Pâte à Choux):
    • Light pastry dough used to make profiteroles, éclairs, and cream puffs.
    • Puffs up in the oven but remains hollow inside, perfect for filling.
  5. Hot Water Crust Pastry:
    • Made with hot water, fat, and flour. It’s sturdy and often used for meat pies and hand-raised pies.
  6. Flaky Pastry:
    • Similar to puff pastry but with fewer layers. Used for things like turnovers and hand pies.
  7. Rough Puff Pastry:
    • A quicker version of puff pastry with fewer layers.
  8. Suet Crust Pastry:
    • Made with suet (animal fat) and often used for traditional British steamed puddings.
  9. Brioche:
    • A rich, soft dough containing butter, eggs, and sometimes sugar. It’s more bread-like but is often included in the realm of pastries due to its richness.
  10. Danish Pastry:
    • A rich, multi-layered pastry often filled with fruit, cream, or nuts. It’s similar to croissants but sweeter and often with fillings or toppings.
  1. Filo Pastry:
    • Very thin, almost translucent sheets of pastry. It’s crisp when baked and often used for delicate pastries and appetizers.
  1. Laminated Pastry:
    • A category of pastries where dough is folded multiple times to create layers. Puff pastry, croissants, and Danish pastries are examples.
  1. Pâte Brisée:
    • A rich, shortcrust pastry often used for savory pies and tarts.
  1. Pâte Sablée:
    • A sweet, crumbly pastry, richer than Pâte Sucrée, used for sweet tarts and cookies.
  1. Blitz Pastry:
    • A quick version of puff pastry, often used for tarts.

From sweet to savory, pastries are versatile and are a beloved part of many global cuisines.

Whether filled with cream, topped with fresh fruit, or enclosing savory fillings, pastries are a delightful treat for the senses.

Shortcrust Pastry

Shortcrust pastry is a versatile and commonly used type of pastry in both sweet and savory dishes. It is made by cutting or rubbing fat into flour, resulting in a crumbly texture that melts in your mouth. This traditional pastry type is perfect for making pie and tart crusts, providing a delicious base for various fillings.

When it comes to sweet pastries, shortcrust is often used for classic desserts like apple pie, quiche, and fruit tarts. The buttery flavor of the pastry pairs perfectly with the sweetness of the fillings, creating a delightful treat. On the savory side, shortcrust pastry can be used for dishes like savory pies and quiches, where the crumbly texture adds a satisfying contrast to the flavorful fillings.

What sets shortcrust pastry apart is its simplicity and adaptability. With just a few key ingredients, you can create a versatile dough that can be customized to suit your taste preferences. Whether you’re a fan of sweet or savory pastries, shortcrust is a classic choice that will never disappoint.

Shortcrust pastry is a staple in many kitchens due to its versatility. Its crumbly texture and buttery flavor make it the perfect base for both sweet and savory dishes. From fruit tarts to quiches, shortcrust pastry adds a delicious touch to any recipe.

Filo Pastry

Filo pastry, also known as phyllo dough, is a thin and delicate pastry that is widely used in both sweet and savory dishes. It is made from a simple mixture of flour, water, fat, salt, and vinegar. The dough is rolled out into thin sheets that are stacked together, creating a light and flaky texture when baked.

One of the most popular uses of filo pastry is in Greek and Mediterranean cuisines. It is commonly used to make dishes such as baklava, which is a sweet pastry filled with nuts and honey syrup. Spanakopita, another popular dish, is a savory pie filled with spinach and feta cheese.

Working with filo pastry requires a gentle touch, as it dries quickly and can easily crack or tear. To prevent this, it is important to keep the pastry covered with a damp towel while working with it. When baking, brushing each layer of filo pastry with melted butter helps to create a golden and crisp crust.

Tips for Working with Filo Pastry

  • Keep the filo pastry sheets covered with a damp towel to prevent them from drying out.
  • Brush each layer of filo pastry with melted butter or olive oil for a crisp and golden crust.
  • Layer the filo sheets together, brushing each layer with fat, to create a flaky texture.
  • Don’t be afraid to experiment with different fillings, both sweet and savory, to create your own unique filo pastry creations.

“Filo pastry adds a delicate and flaky texture to both sweet and savory dishes. It’s a versatile pastry that can be used to create a wide range of delicious treats.” – Chef John Smith

The unique texture and versatility of filo pastry make it a popular choice for pastry lovers around the world.

Whether used in traditional Greek desserts or innovative savory dishes, filo pastry adds a touch of elegance and sophistication to any recipe.

Filo Pastry Recipes Description
Baklava A sweet pastry made with layers of filo dough, nuts, and honey syrup.
Spanakopita A savory pie filled with spinach, feta cheese, and herbs, wrapped in layers of filo pastry.
Tiropita A Greek cheese pie made with feta cheese, eggs, and filo pastry.

Choux Pastry: A Delightfully Versatile Sweet Pastry

Choux pastry, also known as pâte à choux, is a French dough that has become a staple in the world of pastries.

Its unique preparation method involving the combination of flour, butter, water, and eggs results in a high-moisture dough that bakes into a light and airy texture.

What sets choux pastry apart is its incredible versatility, making it the perfect base for a wide range of sweet treats.

Deliciously Sweet Creations

Choux pastry offers a delightful canvas for a variety of delectable desserts. Cream puffs, with their crisp exterior and luscious cream filling, are a classic favorite.

Éclairs, elongated pastries filled with pastry cream and topped with chocolate ganache, are another crowd-pleaser.

And let’s not forget about profiteroles; these small, round puffs filled with ice cream and drizzled with warm chocolate sauce are an absolute delight for the taste buds.

“Choux pastry is like a blank canvas for creativity in the kitchen,” says renowned pastry chef, Marie Lambert.

“You can experiment with different flavors and fillings, adding your personal touch to each creation. From fruit-infused creams to caramel and even savory options, the possibilities are endless.”

Exploring the Spectrum of Pastry Varieties

Choux pastry is just one of many delightful pastry varieties that add richness and texture to our culinary experiences.

From the flaky layers of puff pastry to the tender crumb of shortcrust pastry, each type brings its own unique characteristics to the table.

Whether you’re a devoted baker or simply enjoy indulging in sweet treats, exploring the diverse world of pastries is an adventure worth taking.

Table: Comparing Different Types of Sweet Pastry

Pastry Type Texture Usage Notable Examples
Choux Pastry Light and airy Éclairs, cream puffs, profiteroles Éclairs with chocolate ganache
Puff Pastry Flaky and buttery Croissants, danishes, Napoleons Traditional croissant
Shortcrust Pastry Crumbly and crisp Pie and tart crusts Classic apple pie

No matter which sweet pastry you choose, each offers a unique culinary experience. From the light and airy choux pastry to the flaky layers of puff pastry, the beauty of pastry lies in its ability to transform simple ingredients into mouthwatering delights.

Flaky Pastry: Exploring the Traditional Types of Pastry

When it comes to pastries, there is a wide array of delectable options to choose from. One popular type of pastry is flaky pastry, which is known for its light and airy texture. Flaky pastry is a laminated dough made by folding layers of fat into the dough, resulting in a pastry that is both crisp and tender.

Flaky pastry is used to create a variety of mouthwatering sweet and savory treats. From bear claws to turnovers and palmiers, the possibilities are endless. This versatile pastry can be filled with an assortment of ingredients, whether you have a craving for something sweet or savory.

To give you a better understanding of the different types of flaky pastry, here is a table that highlights some popular varieties:

Pastry Description Common Fillings
Bear Claws Shaped like a bear’s claw, this pastry is typically filled with almond paste or a sweet fruit filling. Almond paste, fruit filling
Turnovers A folded pastry filled with sweet or savory ingredients, such as fruit, chocolate, or cheese. Fruit, chocolate, cheese
Palmiers Also known as “elephant ears,” these pastries are made by folding flaky pastry dough and sprinkling it with sugar. Sugar

If you’re a fan of flaky pastries, you’ll be delighted to discover the various flavors and textures that can be achieved with this type of dough. Whether you’re enjoying a sweet bear claw pastry or a savory turnover, flaky pastry never fails to deliver a satisfying and indulgent experience.

Puff Pastry: A Versatile Delight

Puff pastry, also known as pâte feuilletée, is a pastry dough that is loved for its light and flaky texture. It is made by folding layers of butter into the dough, which creates distinct layers that rise and separate during baking. Puff pastry is used to make a wide variety of sweet and savory pastries, making it one of the top pastry varieties enjoyed by many.

One of the most famous pastries made with puff pastry is the croissant. This buttery and crescent-shaped delight is a staple of French cuisine and a symbol of breakfast indulgence. The layers of puff pastry create a delicate and airy interior that pairs perfectly with a cup of coffee or tea. Puff pastry is also used to make danishes, which are filled with various sweet fillings like cream cheese, fruit preserves, or chocolate.

But puff pastry is not limited to sweet treats. It is also a popular choice for savory dishes. The classic Beef Wellington, a dish consisting of beef tenderloin wrapped in puff pastry, showcases the elegance and versatility of this pastry. Puff pastry can also be used to make delicious appetizers like cheese straws or stuffed mushrooms. Its light and crispy texture provides a delightful contrast to savory fillings.

Puff pastry requires some patience and attention to detail during the preparation process. The dough needs to be chilled adequately to ensure the butter layers remain intact while baking. It is also important to handle the dough gently when rolling and shaping it to preserve the delicate layers. With a little practice, you can master the art of working with puff pastry and create impressive pastries that are sure to impress.

Varieties of Puff Pastry

While traditional puff pastry is made with butter, there are variations that use other fats like margarine or vegetable shortening. These alternatives can produce similar results to butter-based puff pastry and may be preferred for specific dietary preferences or cultural considerations. It is worth exploring different types of puff pastry to find the one that suits your taste and culinary needs best.

Pastry Variety Description
All-Butter Puff Pastry Made solely with butter, this version has a rich and distinct flavor.
Vegetable Shortening Puff Pastry Uses vegetable shortening instead of butter for a lighter taste and different texture.
Margarine Puff Pastry Substitutes margarine for butter and is a popular choice in some baking traditions.

Regardless of the type of puff pastry you choose, the key is to have patience and attention to detail when working with this delicate dough. The end result will be a pastry that is light, flaky, and utterly delicious.

Pie Crusts and Shortcrust

Pie crusts and shortcrust pastry are versatile and commonly used in a variety of sweet and savory dishes. Both are examples of nonlaminated doughs made by cutting or rubbing fat into flour. They provide a delicious and sturdy base for pies, quiches, and tarts. Let’s take a closer look at these common pastries.

Pie Crusts

Pie crusts come in different forms, such as flaky or crumbly, depending on the method of preparation and the fat used. Butter, shortening, or lard are commonly used to create the desired texture. Flaky pie crusts have layers that create a light and airy bite, while crumbly pie crusts have a more tender and delicate texture. The choice of fat and technique will vary depending on personal preference and the specific recipe.

Shortcrust Pastry

Shortcrust pastry, also known as short pastry, is a type of nonlaminated dough that is made by cutting or rubbing fat into flour. It has a crumbly texture that melts in your mouth and is versatile enough to be used for both sweet and savory dishes. Shortcrust pastry is commonly used for pie and tart crusts and can be filled with a variety of delicious fillings, such as fruits, vegetables, meats, or custards.

When making a pie crust or shortcrust pastry, it is important to handle the dough gently and avoid overworking it, as this can result in a tough texture. Chilling the dough before rolling it out can also help prevent shrinkage and maintain a flaky texture. Whether you’re making a classic apple pie or a savory quiche, pie crusts and shortcrust pastry provide the perfect foundation for your culinary creations.

Table: Comparison of Pie Crusts and Shortcrust Pastry

Pie Crusts Shortcrust Pastry
Flaky or crumbly texture Crumbly texture
Can be made with butter, shortening, or lard Made by cutting or rubbing fat into flour
Used for pies, quiches, and tarts Used for pie and tart crusts
Can be filled with sweet or savory fillings Can be filled with a variety of fillings

As you can see, pie crusts and shortcrust pastry offer different textures and applications, but both provide a delightful base for your favorite sweet and savory creations. Whether you’re making a comforting apple pie or a savory quiche, these common pastries are sure to satisfy your taste buds.

Danish Pastry

Danish pastry, also known as a “Danish”, is a popular pastry type that originated in Denmark. It is a flaky and buttery pastry that is made using a lamination process similar to croissants and puff pastry. Danish pastries have a rich and indulgent flavor, and they can be enjoyed as a breakfast treat or as a dessert.

One of the distinguishing features of Danish pastry is its intricate shapes and designs. These pastries are often twisted, folded, or shaped into various elegant forms, making them visually appealing as well. Common fillings for Danish pastries include cream cheese, fruit preserves, and nuts, which add a sweet and creamy element to the buttery layers of the pastry.

Whether you’re enjoying a classic raspberry Danish or a modern twist like a maple pecan Danish, these pastries are a delightful treat that pairs perfectly with a cup of coffee or tea. Their versatility and delicious flavors have made Danish pastries a beloved choice for breakfast, brunch, or as an indulgent dessert option.

Types of Danish Pastries

  • Almond Danish: This Danish pastry is filled with almond paste and often topped with sliced almonds for an extra nutty flavor.
  • Apple Danish: These pastries are filled with spiced apple filling, often cinnamon-infused, and may be topped with a sweet glaze.
  • Cherry Danish: Cherry Danish pastries are filled with cherry preserves or fresh cherries and can have a sweet glaze or streusel topping.

“Danish pastries are a delightful combination of flaky layers and sweet fillings, making them a treat for both the eyes and the taste buds.” – Pastry Chef Sarah Thompson

Next time you’re craving a sweet and indulgent pastry, consider trying a Danish. Whether it’s a classic almond Danish or a unique flavor combination, these pastries are sure to satisfy your cravings and leave you wanting more. Enjoy them fresh from the bakery or try your hand at making your own homemade Danish pastries to impress family and friends.

Danish Pastry Description
Almond Danish A Danish pastry filled with almond paste and often topped with sliced almonds.
Apple Danish A Danish pastry filled with spiced apple filling, often topped with a sweet glaze.
Cherry Danish A Danish pastry filled with cherry preserves or fresh cherries, with optional glaze or streusel topping.

Brioche and Cinnamon Rolls

Brioche and cinnamon rolls are two delectable pastries that are beloved for their rich flavors and delightful textures. Both pastries are made with a yeast-based dough, but they differ in their ingredients and preparation methods.


Brioche is a French pastry that is known for its buttery and tender crumb. It is made with a dough that is enriched with eggs and butter, resulting in a rich and fluffy texture. Brioche can be enjoyed on its own or used as a base for sandwiches and French toast. The dough is typically shaped into a round loaf or individual rolls and baked until golden brown. It is best served fresh and pairs well with a variety of spreads, such as jam or Nutella.

Cinnamon Rolls

Cinnamon rolls are a sweet treat that is beloved for its warm cinnamon flavor and gooey icing. The dough for cinnamon rolls is similar to brioche but is typically slightly sweeter and enriched with milk. After the dough is rolled out, it is generously spread with cinnamon sugar and rolled into a log shape. The log is then sliced into individual rolls, which are placed in a baking dish and allowed to rise before baking. Once baked, the rolls are topped with a cream cheese glaze that adds a delicious sweetness to the pastry. Cinnamon rolls are best enjoyed warm and are perfect for breakfast or brunch.

These pastries are both a labor of love, requiring time and patience to achieve their perfect textures and flavors. Whether you’re craving the buttery richness of brioche or the comforting sweetness of cinnamon rolls, these pastries are sure to satisfy your taste buds.

Brioche Cinnamon Rolls
Ingredients Eggs, butter, flour, yeast, sugar, salt Flour, butter, yeast, milk, sugar, cinnamon, salt
Texture Rich and tender Gooey and soft
Flavor Buttery and slightly sweet Sweet and cinnamon-spiced
Serving On its own or as a base for sandwiches and French toast Warm and topped with cream cheese glaze

“Brioche and cinnamon rolls are two irresistible pastries that are perfect for indulging in a sweet treat. Whether you’re craving the buttery richness of brioche or the comforting sweetness of cinnamon rolls, these pastries are sure to bring joy to your taste buds.” – Pastry Chef Alex Johnson

Filo Pastry and Savory Dishes

Filo pastry, also known as phyllo dough, is a versatile type of pastry that is widely used in savory dishes across various cuisines. Its delicate and crispy texture pairs perfectly with savory fillings, making it a popular choice for appetizers and main courses.

In Greek cuisine, filo pastry is often used to make traditional dishes like spanakopita, a spinach and cheese pie. The layers of flaky filo dough provide a crisp and light exterior, while the savory filling of spinach, feta cheese, and herbs creates a flavorful combination.

Another popular savory dish that features filo pastry is samosas, which are Indian fried pastries filled with spiced potatoes or meat. The thin layers of filo pastry create a crispy shell that contrasts with the savory and aromatic fillings, resulting in a satisfying snack or appetizer.

Whether it’s the buttery layers of spanakopita or the crispy shell of samosas, filo pastry adds a delightful texture and flavor to a wide range of savory dishes. Its versatility and ability to elevate simple ingredients make it a go-to choice for chefs and home cooks alike.

Why Filo Pastry Works Well with Savory Fillings

Filo pastry’s delicate and crispy nature complements savory fillings by providing a light, flaky texture that contrasts with the rich and flavorful ingredients. It adds a satisfying crunch to each bite, enhancing the overall dining experience.

Tips for Working with Filo Pastry

  • Handle the filo pastry gently to prevent tearing or breaking. Keep it covered with a damp cloth to prevent drying out.
  • Brush each layer of filo pastry with melted butter or oil to ensure a crispy and golden crust.
  • Layer multiple sheets of filo pastry to create a sturdy base for your savory dish.
  • Bake the filo pastry at a high temperature to achieve a crispy and flaky texture.
Dish Cuisine Description
Spanakopita Greek A spinach and cheese pie made with layers of filo pastry and a savory filling of spinach, feta cheese, and herbs.
Samosas Indian Fried pastries filled with spiced potatoes or meat, wrapped in filo pastry and served as a snack or appetizer.

Tips for Working with Pastry Dough

If you’ve ever tried your hand at working with pastry dough, you know that it can be a bit tricky. But fear not! With a few helpful tips and tricks, you’ll be creating delicious pastries in no time. Here are some expert suggestions to ensure success in your pastry-making endeavors:

  • Follow the recipe accurately: Pastry dough is all about precision, so make sure to measure your ingredients accurately. Even a slight variation can affect the texture and taste of your finished product.
  • Use the right temperature ingredients: It’s important to use cold butter and ice-cold water when making pastry dough. This helps keep the fat from melting too quickly and ensures a flaky texture.
  • Handle the dough with care: Overworking the dough can make it tough and chewy. Mix and knead the dough just until it comes together, and avoid excessive rolling and folding.
  • Chill the dough before rolling: Before rolling out your pastry dough, be sure to let it chill in the refrigerator for at least 30 minutes. This helps relax the gluten and makes the dough easier to work with.
  • Invest in the right tools: While not necessary, using specialized tools like an oven thermometer and candy thermometer can help ensure that your pastry bakes evenly and reaches the right temperature.

Expert Tip: “When blind baking a crust, always use pie weights or dried beans to prevent the dough from puffing up during baking.” – Chef Jane

By following these tips, you’ll be well-equipped to handle pastry dough like a pro. Whether you’re making pies, tarts, or other delicious creations, proper technique and attention to detail will yield impressive results. So roll up your sleeves, dust off the rolling pin, and get ready to create pastry masterpieces!

Tip Description
Follow the recipe accurately Measure your ingredients accurately to ensure the desired texture and taste of your pastries.
Use the right temperature ingredients Cold butter and ice-cold water help create a flaky texture in your pastry dough.
Handle the dough with care Avoid overworking the dough, as it can result in a tough and chewy finished product.
Chill the dough before rolling Allowing the dough to chill in the refrigerator before rolling it out helps make it easier to work with.
Invest in the right tools Consider using specialized tools like oven and candy thermometers to ensure optimal baking results.

Conclusion – Types of Pastry

Pastry is a versatile and delicious culinary delight that comes in a variety of types and flavors. From the delicate layers of filo pastry to the buttery richness of Danish pastry, there is something for everyone’s taste buds. Whether you’re craving a flaky, sweet treat or a savory pastry filled with delicious fillings, the world of pastries offers endless possibilities.

Experimenting with different types of pastry can be an exciting journey for both novice bakers and experienced chefs. With the right techniques and a little practice, you can master the art of working with pastry dough. Remember to follow recipes carefully, measure ingredients accurately, and pay attention to temperature requirements. These small details can make a big difference in the final result.

So, whether you’re baking a classic apple pie with a shortcrust pastry or indulging in a buttery croissant made with puff pastry, remember to savor every bite. The world of pastries is waiting for you to explore it, so don’t hesitate to dive in and enjoy the wonderful variety of pastry delights available!

FAQ – Types of Pastry

What are the different types of pastry?

The five basic types of pastry dough are shortcrust pastry, filo pastry, choux pastry, flaky pastry, and puff pastry.

What is shortcrust pastry used for?

Shortcrust pastry is commonly used for pie and tart crusts, both sweet and savory.

What is filo pastry used for?

Filo pastry is used in both sweet and savory dishes and is known for its delicate, flaky texture.

What is choux pastry used for?

Choux pastry is used to make a variety of sweet pastries like cream puffs and éclairs, and can also be filled with savory fillings.

What is flaky pastry used for?

Flaky pastry is used to make pastries like bear claws, turnovers, and palmiers, and can be filled with sweet or savory fillings.

What is puff pastry used for?

Puff pastry is used to make a wide range of sweet and savory pastries such as croissants and Napoleons.

What are pie crusts made of?

Pie crusts are made of nonlaminated doughs, similar to shortcrust pastry, used as the base for various sweet and savory pies, quiches, and tarts.

What is Danish pastry?

Danish pastry is a buttery and flaky pastry known for its intricate shapes and often filled with cream cheese or fruit fillings.

What is brioche?

Brioche is a rich and tender pastry made with eggs and butter, often enjoyed on its own or used as a base for sandwiches and French toast.

What are some savory dishes made with filo pastry?

Filo pastry is commonly used in dishes like spanakopita (Greek spinach and cheese pie) and samosas (Indian fried pastries).

What are some tips for working with pastry dough?

It is important to follow the recipe accurately, measure ingredients accurately, use the right temperature ingredients, handle and chill the dough properly, and use specialized tools if needed.

Related Posts

Leave a Reply

Your email address will not be published. Required fields are marked *