Pastry Dough - Types

There are two main types of pastry, NONLAMINATED and LAMINATED. Both are based on how fat is introduced into the recipe.

NONLAMINATED - fat is cut or rubbed into the flour LAMINATED - fat is repeatedly folded into the dough using a technique called lamination.
PIE AND TART CRUST CROISSANT
CHOUX (Pâte à Choux) DANISH
BRIOCHE PUFF PASTRY Includes Quick-Puff Pastry
  PHYLLO, FILLO OR FILO
  STRUDEL


There are also alternative style piecrusts, not considered pastry, made with crushed graham crackers, cookies, cereal flakes and nuts.

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