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Kinds of Pastries

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Krishia Blasco

on 27 September 2012

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Transcript of Kinds of Pastries

Kinds of Pastries Puff pastry used to make baklava and strudel
Filo pastry and puff pastry both consist of many thin flaky layers but the methods for making them are very different, and the two are not interchangeable. Filo pastry light, flaky and tender pastry made by mixing flour, water and salt into a dough and adding layers of fat.
ONE OF THE MOST TIME-CONSUMING of all pastries to make
no leavening added
Rising happens because when the butter melts, it causes steam, and the steam causes the dough rise
MORE LAYERS in puff pastry than in any other kind of pastry. originated in Europe
light flaky pastries that are crisp on the outside, but soft and tender on the inside.
cross between bread and pastry. Yeasted Pastry Apple turnover,
made with puff pastry A Palmier Spanish pastry in Madrid Choux Pastry http://expertcook.hubpages.com/hub/Types-of-Pastry
http://en.wikipedia.org References: Commonly used to make cream puffs, profiteroles and eclairs
relies on rising steam
has a hollow left in the middle
Fillings are added to this natural hallow
only pastry that is cooked TWICE – once whilst being mixed, and again when it is baked Éclair Profiterole Cream Puff Croissant Pastry 2 Types of Yeasted Pastry •used to make rolls that usually shaped as crescents.
•has yeast added to make the dough rise
•made from a sweet yeasted paste (unbaked pastry) layered with fat. Ham and Cheese Croissant Lye croissants in Southern Germany Danish Pastry •popular throughout Europe and the USA.
•like croissant pastry, has yeast added to make it rise
•has fruit or nuts added to it, while croissant does not
•simplest and least time-consuming to make
•made from yeast-leavened sweet doughs layered with butter or margarine. Glazed Apple Danish Praline pear danish Baklava Strudel Pastry is a food made from flour, fat, and water that is missed together, rolled flat, and baked in the oven. It is used, for example, for making pies.

Pastry was originally made by the Egyptians.
They made a flour and water paste to wrap around meat to soak up the juices as it cooked.
developed in the Middle East and it was brought to Europe by the Muslims in the 7th century.
In the 17th century both flaky and puff pastries were used, and intricate patterns on the pies were a work of art.
Today the chief purpose of pastry is to complement the flavour of the fillings and to provide a casing. What is Pastry? Kae Linzi Bismonte
Yvonne Acabado
Mary Clarence Añonuevo
Krishia Blasco Group Members:
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