pastries

Pastries are baked goods made from doughs that contain fat, such as butter, lard, or shortening. The fat is usually cut into the flour to create a tender, flaky texture, though some pastry types are crumbly, crisp, or chewy. Pastry serves as a crust or shell for fillings, a surrounding layer for desserts, or a containing wrap for savory ingredients, and it can be prepared with or without yeast.

Common types include shortcrust pastry, which yields a firm, crumbly base for pies and t tartlets; puff pastry, a laminated dough that forms many delicate layers; filo (phyllo), very thin sheets used for layered or enclosed pastries; and choux pastry, a light, egg-rich dough that puffs to a hollow cavity when baked. Yeasted laminated pastries such as croissants and Danish pastries combine leavening with laminated fat to produce a tender, airy texture. Each type has distinct handling requirements, especially regarding chilling and rolling, to control fat development and gluten formation.

Pastries appear in many cuisines and include both sweet and savory items. Savory examples include meat pies, empanadas, and börek, while sweet variants include tarts, éclairs, strudels, and baklava. Regional adaptations reflect local ingredients and traditions, from French mille-feuille to Italian sfogliatelle and Greek phyllo-based desserts. Commercial and home bakers also use pastry for snacks, breakfast items, and desserts, adjusting sweetness, fillings, and shapes to fit cultural preferences.

History and preparation: the concept originates from traditional doughs fat-enriched or enriched with sugar and eggs. The term pastry derives from Old French pâte, with European pastry techniques developing through the Middle Ages and into modern baking. Modern pastries rely on precise fat handling, chilling, and oven temperatures to achieve flaky, tender textures. Storage varies by type but typically requires cool, dry conditions, with many pastries best enjoyed fresh.