Pastry is a dough of flour, water and shortening (solid fats, including butter) that may be savoury or sweetened. Sweetened pastries are often described as bakers' confectionery. The word "pastries" suggests many kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs.
Keep at room temperature
See best before
Serving Size 0
|Amount per serving|
|% Daily Value|
|Total Fat 3.2g||5%|
|Saturated Fat 0g|
|Trans Fat 0g|
|Total Carbohydrate 49g||16%|
|Dietary Fiber 2.7g||11%|
|Vitamin B6 5mg||294%|
|Percent Daily Values are based on a 2.000 calorie diet.|
Pastry chefs use a combination of culinary ability and creativity in baking, decoration, and flavouring with ingredients. Many baked goods require a lot of time and focus. Presentation is an important aspect of pastry and dessert preparation.
The French word pâtisserie is also used in English (with or without the accent) for the same foods. Common pastry dishes include pies, tarts, quiches and pasties.
Pastry is differentiated from bread by having a higher fat content, which contributes to a flaky or crumbly texture.
The European tradition of pastry-making is often traced back to the shortcrust era of flaky doughs that were in use throughout the Mediterranean in ancient times.
On the other hand, over mixing results in long gluten strands that toughen the pastry. In other types of pastry such as Danish pastry and croissants, the characteristic flaky texture is achieved by repeatedly rolling out a dough similar to that for yeast bread, spreading it with butter, and folding it to produce many thin layers.
This can be done by beating the flour into the mixture in the pan, or by kneading on a pastry board.
Bread can be served at many temperatures; once baked, it can subsequently be toasted. It is most commonly eaten with the hands, either by itself or as a carrier for other foods. Bread can be dipped into liquids such as gravy, olive oil, or soup.
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