Different types of pastry dough are used to make pastry desserts. Shortcrust pastry is used for pies and tarts, puff pastry for turnovers, phyllo for baklava, and choux pastry for cream puffs. These pastries can be filled with creams, fruit fillings, chocolate, or other sweet ingredients. Some are easy to prepare while others require delicate handling and precise measurements.
The different types of pastry desserts are usually made with four basic types of pastry dough. Shortcrust pastry, the most common type of pastry, is generally used to make pies and tarts. Puff pastry or flaky pastry is lighter, flaky, and used in tarts and turnovers. Phyllo is an extremely thin and delicate pastry used for baklava and spanakopita, while cream puffs and eclairs are typically made with choux pastry dough.
Pies, tarts, and quiches are made with shortcrust pastry, the most common type of flaky pastry. Very easy to prepare, the basic ingredients – flour, fat, water and salt – are combined and rolled onto a flat surface. The puff pastry is then shaped, filled with fruit or some other ingredient, and then baked. Shortbread-based desserts can use pastry as a foundation crust and a top crust.
The main ingredient in strudels, turnovers and tarts is rough flaky pastry or it is one of the lighter, flakier pastry that can be used to create pastry desserts. A Napoleon is created by combining alternating layers of puff pastry and cream, custard, jam, or other ingredients. A modified form of this pastry is also used to make light, flaky croissants.
Greek baklava is one of the most common pastry desserts that can be made with phyllo dough. This type of pasta is made from very thin, translucent sheets of party pasta. These ultra-thin layers are typically bunched together to make the pasta sheets stronger. Since it is so thin, phyllo dries out very easily and needs to be kept under a damp cloth or plastic wrap when preparing it. To help them brown, the individual layers are typically coated with oil or butter. This dough can be quickly baked or fried.
Pâte à choux, or simply choux pastry, is one of those French pastry doughs that requires precise timing and very particular handling. This light dough is made by boiling fat and water, adding flour, cooling the mixture, and then gradually adding the eggs. Pastry desserts made with this type of dough include cream puffs, profiteroles, or cream puffs filled with different flavors of cream or custard. Some of these desserts are frosted, frosted, or covered in chocolate.
Most pastry desserts consist of baked or deep-fried fried dough combined with creams, fruit fillings, chocolate, or other sweet ingredients. Some types of pastry such as pâte & agrave choux can be difficult to work with, requiring delicate handling and precisely measured ingredients. Others like shortcrust pastry are very simple to prepare and can be used to create some tasty pastry desserts easily.
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