~Type of Pastry~

Okey.. This week we are continued back with our story about pastry… this time we want tell you about the types of pastry… All pastries fall into one of two basic types; it is Plain Pastry and Puff Pastry…Plain Pastry or can also known as pie pastries it is used for pie crust while the Puff Pastry is a delicate pastry that puffs up in size during baking due to numerous alternating layers of fat and flour…

But according the both of the types, we want to explain more about the type of pastry, Puff Pastry…Puff Pastry have a wide assortment of puff pastry variation..it is a Blizt or quick puff pastry, Strudel, French pastries, Phyllo (fee-low), Danish pastries and Pâte à Choux (pot-a-shoe).

Based on the puff pastry variation, a Blizt or quick puff pastry, Strudel, and French pastries is a quicker and easier to prepare. This pastry combines with the mixing techniques of plain pastry with the rolling and folding technique of puff pastry.

The other variation like Phyllo (fee-low) is Greek or Near Eastern version of puff pastry made of very thin sheets of dough. The paper thin sheets of dough was rolled or folded into a variety of shapes. The Phyllo have been soaked in honey and topped with nuts. For the Danish Pastries, it is made with yeast and very crisp pastry and was separated into fine layers. Often that, the Danish pastries has a sweet filling or toppings. Pâte à Choux (pot-a-shoe) is a cream puff and made from rather choux paste because it is more like a thick paste.