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 | |
| STRUDEL |
