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