Pastry Dough - Types

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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 CRUSTCROISSANT
CHOUX (Pâte à Choux)DANISH 
BRIOCHEPUFF PASTRY Includes Quick-Puff Pastry
 PHYLLO, FILLO OR FILO 
 STRUDEL
There are also alternative style piecrusts, not considered pastry, made with crushed graham crackers, cookies, cereal flakes and nuts.