Copyright © 2000 Sarah Phillips Sarah Phillips, Inc. All rights reserved.
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|