Different Types of Pastry and Their Uses

You can use different types of pastry to make so many wonderful sweet and savory dishes, and a few pastry recipes should be on the menu of every home baker’s repository.

It is necessary to use the right type of pastry for the right baked food and filling. However, with different types of pastry coming from cuisines worldwide, it can be challenging knowing which to use.

Different Types of Pastry

Basically, different types of pastry doughs prepared from flour, fat (usually butter), and water (with occasional egg and baking powder).

Impressively, it is from these few simple ingredients that some of the world’s most decadent and precious desserts are born. These include pies, croissants, tarts, eclairs, strudels, and a lot more. Similarly, on the pastry menu are delicious foods such as baguettes, meat and mince pies, quiches, souffles, and more.

So, let us set out to explore the amazing world of pastry and learn the art of preparing crusts and crafting recipes that pamper the taste buds with their yummy flavor and flaky, crumbly texture.

The article will also discuss the different types of pastries, types of pastry dough, and types of breakfast pastries. 

The History of Pastry

Pastry has a long history that is well-traveled around the globe. Proof of a basic pastry dough can be seen on ancient tomb paintings.

History informs us that the ancient Greeks, Egyptians, and Romans made delicious treats such as tarts, honey cakes, and dumplings from a basic pastry mixture of flour and oil. The Romans also used the dough to keep their meat wet to protect it from burning during cooking.

By medieval times the French people began to make different types of pastry recipes.

In 1645, French painter and apprentice cook Claude Gelée is rumored to have accidentally produced puff pastry and shortcrust dough while attempting to make a rolled butter cake for his ailing father.

Recipes for early tart and pie cases known as coffins and chastletes came to light in the earliest English-language cookbook, The Forme of Cury. The book featured the addition of egg yolks and saffron to color doughs.

The debut of hand-formed pies with hot water crusts also began at galas and banquets and places where they took center stage as table centerpieces.

Types of Pastry Dough

Types of Pastry DoughExamples
Non-laminated- fat is cut or rubbed into the flour.
• Pie and Tart Crust
• Choux (Pâte à Choux)
• Broiche
Laminated- fat is repeatedly folded into the dough using a method called lamination.• Croissant
• Danish
• Puff pastry includes Quick-Puff Pastry
• Phyllo, Fillo or Filo
• Strudel

5 Basic Types of Pastry

A pastry is a dough made of flour, fat, salt, and water. The flour could be all-purpose or a particular pastry flour, and the fat can be from animal sources like butter or lard. It could also be from oil or vegetable shortening, and You can substitute the water for milk or another liquid. Some versions also require sugar and eggs.

There are different types of pastry that basically fall into broad categories. However, in general, there are five recognized different types of pastry dough among pastry professionals. They are as follows:

1. Shortcrust Pastry

different types of shortcrust pastry

This is the most frequently used form of pastry. It is prepared with flour, fat, salt, and water. The flour is beaten together with the salt. The addition of the fat, in the form of lard, butter, vegetable shortening, or oil (or any mixture thereof), until the mixture looks pea-sized. You can use water (or at times another liquid like milk) to bring the pastry together.

The shortcrust pastry needs minimal handling to preserve its flakiness. Too much handling will cause the gluten strands to form and harden the dough.

Shortcrust pastry is what bakers use in sweet or savory tarts, pies, and quiche. Once the dough has been prepared, it is typically covered with plastic wrap and allowed a short rest at room temperature. Then it is rolled out on a slightly floured board (just once) and then fitted into the pie or tart pan, filled and baked.

Short Crust and the Art of Blind Baking

If you want to make sure that your tarts and pie crusts don’t become gooey, blind baking is an excellent option. Otherwise known as pre-baking, blind baking simply means drying out the pastry crust while it is still in the tin or pan before you include the fillings. You can achieve this by baking it without the fillings till it is partly done.

It is ideal for preparing a vast range of sweet desserts and festive holiday mince pies. This adaptable pastry dough is also good for preparing individual portions (i.e., mini quiches) as well as finger foods such as canapés.

Pate Sucrée (aka Sweet Shortcrust Pastry)

Are you craving a French cuisine trick of the trade? This is known for being on top of their game when it comes to different types of pastry. You can prepare a sweeter and richer version of this shortcrust pastry known in France as pate sucrée by just adding sugar and egg yolks to your regular recipe.

2. Rough Puff Pastry (also: Blitz Puff Pastry and Flaky Pastry)

different types of rough puff pastry
Twist bread and sliced pieces with pecan nut and jam inside isolated on white background

Otherwise known as blitz puff pastry and flaky pastry, rough puff pastry is made with just flour, salt, and fat. It is different from puff pastry (see below) in that the lumps of the fat are incorporated into the dough instead of a large cuboid of fat being enveloped in the dough. Both types of pastry dough call for rolling and folding before putting in shape.

When a rough puff pastry is fully baked, the fat in the layers dissolves, causing air pockets, which end in a light, flaky pastry. Rough puff pastry can be used to make Meat turnovers, strudel, pasties, and pot pie crusts.

3. Puff Pastry

different types of puff pastry

Puff pastry is a very light and flaky pastry made from flour, salt, and butter. A packet of butter or other solid fat rectangle is kept between two thin layers of dough rolled repeatedly and folded to produce many layers before shaping them.

As the pastry is baking, the fat content between the dough layers dissolves and turns into steam that widens the pastry creating a tremendously puffy, flaky product.

Creating puff pastry from scratch can be a herculean task that involves multiple steps in the course of many hours, if not some days. Luckily, there are good-quality products in flat sheets, round cups, and squares available in the refrigerated or frozen section of most grocery stores.

Puff pastry is the type of pastry dough used to make Beef Wellington, palmiers, Brie en Croûte, and other desserts. You can make croissants from puff pastry modified with the inclusion of yeast.

4. Phyllo or Filo pastry

different types of phyllo pastry

Phyllo or filo pastry, otherwise known as filo dough, is made from flour, water, and a small quantity of oil or white vinegar, and in some cases egg yolks – if it will be used for dessert recipes.

It is a very thin pastry which is about the thickness of tissue paper. The sheets are laminated with melted butter or oil, filled, and then baked to create a final dish. Because phyllo is so paper-thin and delicate, it tears off easily. It can dry out fast if not protected with parchment paper and a wet piece towel while working with it.

It is a very flexible pastry and is used to make spanakopita, baklava, and many other products.

Like puff pastry, phyllo is a bit difficult to make because it is not easy to get the pastry as thin as it is needed. Fortunately, commercially produced phyllo pastry is readily available in the refrigerated or freezer part of many grocery stores.

Pâte à Choux

different types of pastry Pate a

There are different types of pastry with sweet and savory recipes that can be prepared with pâte à choux (also called choux paste). A basic choux paste is produced by boiling water and butter, adding flour, and then whisking eggs into the cooled flour paste until smooth and luster dough results.

A piping sac is filled with the dough, and desired designs are piped onto sheet pans and then baked. The dough’s high moisture consistency creates steam in the cooking process, puffing up the dough.

The cooled pastries are usually filled with pastry cream or sweetened whipped cream. Examples of foods made with pâte à choux are cream puffs and éclairs. Still, you can also use it for savory puffed appetizers like shrimp gougères or puffs. You can also fill them to produce impressive desserts like cream, profiteroles, eclairs, and puffs.

  1. Cream puffs: Cream puffs are a good means to make impressive desserts that satisfy your guests. Using homemade choux pastry made from scratch, these are filled with whipped cream for a fast and delicious treat.
  1. Profiteroles: The outstanding French dessert, profiteroles are made with choux pastry that is as light as air. They are stuffed with vanilla pastry cream, ice cream, or whipped cream and finished with a chocolate polish.
  1. Eclairs: The traditional eclair also uses the choux pastry dough though they are piped into deep tubular shapes. They are stuffed with pastry cream, whipped cream, fruit fillings, and so on. Often with a chocolate glaze as well.
  1. Churros: These are deep-fried foods. And yet, are you aware that it uses the choux pastry dough as a pastry base? Yes, rather than baking the choux pastry, the dough is filled in a piping bag and deep-fried until it is golden and crispy. Often powdered with cinnamon sugar and served with a chocolate sauce or ice creams.

5. Danish Pastry

danish different types of pastry

Danish pastry is a flaky, buttery pastry made with a layering similar to croissants and puff pastry. However, they are sweeter and contain more butter and eggs. The Danish dough is not actually difficult, but it is time-consuming because you need to chill the dough between steps.

It’s also a very accepting dough that’s easy to knead with a stand mixer or manually. There are three main parts to this pastry.

The dough – this is simply yeast-based dough with eggs, sugar, and butter. It can be soft and gluey to work with, so don’t jump the chilling times.

Butter block – yes, it is loads of butter, which you can cream with a little flour and then coat between the dough. The purpose of the flour in the fat is to help stabilize it. Most professionals usually skip the flour, but you should use it.

Normally, the fillings could be cream cheese or pastry cream with a jam or fruit filling. It can also be just a jam or fruit filling.


‘‘croissants de Boulanger’’is a buttery, flaky, French pastry that is a yeast-based dough coated with butter layers. And then shaped to create its special croissant shape. You will get lots of varieties of fillings and shapes made of this basic dough. 

Brioche, Biscuits, Scones, And Rolls

Yes, these are usually also called French pastry bread.

Brioche: Is a pastry that looks like bread. It is an enriched yeast bread with eggs and loads of butter. It has a rich, tender crumb with fine, light, and airy bread. 

Cinnamon rolls: They are also yeast-dough which is also breakfast pastry bread, which began in Sweden. It is made with butter, eggs, and layered with cinnamon sugar, then, covered with cream cheese. The pastry is rich with a delicate, tender crumb. 

Biscuits and scones: These are prepared very similar to pie crust, but the ratio of butter to flour to water is different. They are usually used as quick-bread pastries used for breakfast, with soups and stews. In fact, this dough does not require to be chilled. You cut the butter into the flour, gather it all into a rough dough, roll, and cut it into small discs. Then, it is brushed with milk or egg and baked until it has turned golden. 

Hot Water Crust Pastry: For meat pies and dishes calling for a more formidable crust that can hold saucy or dense ingredients, hot water crust pastry is your best choice. As hinted in its title, these recipes require butter that is melted in a high concentration of heated water. The result is a flexible pastry that is easy to shape and work with.

Types of Breakfast Pastries: 14 Incredible Breakfast Pastries from All over the World

There is nothing quite as the flakes of a buttery baked pastry. It is the ideal way to begin the day, paired with a cup of beverage or tea. The feeling of biting into fresh pastries is so generally beloved that countries around the world have formed their own interpretations of the flour, butter, or different types of pastry and water blend in both sweet and rich varieties using a pastry blender.

And while not every one of these different types of pastry adheres to a strict recipe — some use custard, others combine raisins, some are stuffed with meat — all undoubtedly overwhelm the flavors of their environs and prepare a breakfast meal to look forward to. Below are 14 types of breakfast pastries from around the world to get your day going:

1. Pan Dulce → Mexico

The term pan dulce relates to a range of sweetbreads served at panaderias and eaten for breakfast or as lunch in Mexico. Some common types of pan dulce is the concha, a roll with a crispy shell-shaped sugar crust as toppings, Besos — meaning kisses — which are thick breads that sandwich marmalades and jams, and orejas: flaky “elephant ears” that are like France’s palmier. Also, there are dozens of different types of pan dulce that can kick off your day, and all of them are delicious.

2. Pain au Chocolat → France

Pain au chocolat is a French type of pastry that is similar to a croissant in that the dough is a laminated kind of dough, which creates flaky, buttery sheets. The middle of pain au chocolat contains, expectedly, chocolate; traditionally, one or two dark chocolate is put in the center, where it emerges melted from time spent in the oven. Some laminated croissant doughs types — like those used to bake pain au chocolat — can contain as much as 80 layers and are a painstakingly tedious process to manage and perfect. Still, the stress is well worth it for the extra flaky, buttery end result.

3. Pastelitos → Cuba

Pastelitos are Cuban puff pastries that are filled with both savory and sweet fillings. The most popular variations include a sweet dulce de leche filled one, a guava and cream cheese pastelito, and a picadillo — or minced meat — flaky pie. Meat stuffed pastelitos are often compared to empanadas, as they are both dough-based pastries that envelope fillings, but the main differences are the size (pastelitos seem to be smaller) and the fat content in the wrapper dough. Sweeter types typically have a rectangular shape, with exposed cuts that reveal the filling.

4. Boh Loh Bao → Hong Kong

Boh loh bao, also called pineapple buns, are a Hong Kong specialty. This sweet bread does not actually contain any pineapple but is named after the sugar-crusted topping that slightly resembles a pineapple’s criss-cross design. You can eat Boh loh baos plain, or you can slice it open and stuffed it with a flat pat of butter. They are also usually exhibited during yum cha, or dim sum brunches, as a sweet buffet to all the heavier, protein-rich meals like shu mai and stewed pork spare ribs. Consume these alongside strongly brewed Hong Kong milk tea for a true Hong Kong experience.  

5. Ensaymada → Philippines

Ensaymadas are buttery and rich cheese-topped pastries that originated in Mallorca but were generalized in the Philippines, thanks to the Spanish colonial rule. The brioche-based pastry is usually rolled in sugar and served during the Christmas holidays alongside strawberries and hot chocolate. For an added layer of richness, some bakeries in the Philippines top their ensaymadas with salted eggs.

6. Deblah → Tunisia

Deblahs are rich pastries not just due to their fine, syrupy flavor but also thanks to their flower-like designs. Deblah dough is made from egg whites, yeast, flour, and water and rolled thin — often using a pasta roller — to design ribbons that emerge as fried, aromatic dough flowers. They are typically covered with sesame seeds and glazed with citrus syrup before being served with tea.

7. Koeksister → South Africa

Known for their fragile plaits, koeksisters are braided and fried South African sweets immersed in sticky syrup. The dough is like that of American donuts, but the glaze is totally different. After being fried, the confectionary is immersed in ginger and lemon-flavored syrup that is refrigerated until chilled, resulting in a crunchy, sugary coating and a syrup-soaked interior.

8. Gyeran-ppang → Korea

The sweet and rich nature of Korea’s gyeran-pang, also known as egg bread, makes it the perfect handy breakfast snack. Often sold as a street meal, gyeran-pang is made with a fluffy pancake-like bread base with a whole egg cooked either on top or into the middle. The oblong-shaped bread differs in toppings, including cheese, ham, bacon, and chopped parsley.

9. Pâté Chaud → Vietnam

Pâté chaud, sometimes called bánh patê sô, is a Vietnamese meat-filled pie with French touches. The meat pie has a weightless, puff pastry exterior and is typically stuffed with pork. However, beef and chicken are occasionally swapped in. The small hot pies can either be hexagonal, round, triangular, or even rolled into little puff pastry-filled balls based on the vendor.  

10. Macheteadas → Honduras

Macheteadas are depthless fried, flattened disks made in Honduras using remains of baleadas — or flour tortilla — dough. In terms of flavor, the dough isn’t naturally sweet; to heighten the taste of macheteadas, it is usually spread with fat and sprinkled with honey or maple syrup. Macheteadas are served with coffee or milk and have a crunchy exterior and slightly dense center.

11. Stroopwafel → Netherlands

The dutch stroopwafel — which simply translates to syrup waffle — is a marvel of compressed dough and caramel. What may be the most impressive thing about the stroopwafel is that the cookie is not made up of two waffles. Still, just one impressively halved despite being so light. Typically, these flat discs of butter, sugar, and everything good are best served over a piping hot cup of tea or coffee, whereas the steam rises, the cookie-waffle hybrid softens — resulting in a gooey and pleasant pastry. If the cookie doesn’t come out fine, you can actually to fix it here.

12. Scones → UK

Some call it scone, rhymed with tone. Others pronounce it as a scone, like gone. Whatever the discordant pronunciation, scones are a baked British treat usually served for breakfast or during high tea. Scones are most generally lightly sweetened and are often filled with dried fruits, chocolate chips, or citrus zest, but sometimes they are prepared with savory ingredients, such as cheese, rosemary, and chives. To get the full scone feeling, it’s best to top the crisp pastry with thick cream and jam and eat with them a proper pot of tea.

13. Cornetto → Italy

Though it looks quite similar to the French croissant, the Italian cornetto has less fat, less lamination, and a more cake-like form. The dough is adorned with eggs and has more sugar than a regular croissant; it’s also usually flavored lightly with citrus. It’s a traditional breakfast pastry consumed alongside coffee and can be bought plain or served stuffed with jam, custards, and Italy’s favorite hazelnut spread, Nutella.

14. Gugelhupf → Austria

Austria’s National Tourist Office writes that “a piece of marbled Gugelhupf, generously sprinkled with icing sugar, and served with a touch of whipped cream is Viennese coffee-house culture at its best.” Though there are confusions about where the gugelhupf originated, the yeast-based cake, made in a bundt pan, is one of Austria’s most beloved treats.

Gugelhupf are often studded with dried fruit, nuts, or brandy and powdered with either confectioner’s sugar or cocoa. It may also come marbled with cocoa-infused batter or polished with syrup. It can be taken as an afternoon sweet with a beverage or served for brunch on weekends; whenever the timing, when it comes to the gugelhupf, you definitely don’t need an excuse to eat cake for breakfast.

6 Breakfast Pastries That Are Totally Divine

Strawberry Muffins

Make these beauties over the weekend and have a fast breakfast to go during the week. Whether you take them at room temperature or heat them up with a little touch of butter, they’re sure to give you the right dose of sweetness.

Apple Turnovers

Prep and bake these stuffed pastries the night before so you can dig into them at the office. They’re loaded up with an apple-and-dried-cherry mixture that’ll definitely be more satisfying than your usual granola bar.

Italian Doughnuts Recipe

One of the most-classic grab-and-go breakfasts gets a major facelift with Giada De LLaurentiis’Italian-inspired recipe. You can make these doughnuts with premade pizza dough from the grocery store and a few pantry staples like sugar and cinnamon. You can top them with anything you’d like, but Giada recommends milk chocolate and toasted almonds.

Sticky Monkey Bread

The best thing about monkey bread — besides the fact that it’s undeniably delicious — is the ability to share it easily. Make a big batch of this Food Network Magazine favorite and feed the whole family or take some in for your co-workers on a weekday.

Blueberry Scones with Lemon Glaze

If you don’t have a lot of time on your hands, Tyler Florence’s scones are your best bet. They’re ready in under 40 minutes, and they’re perfect for grab-and-go mornings. The lemon glaze is a nice addition, but if you’re taking these on your commute, they work just fine without it as well.

Working With Pastry Dough

Preparing different types of pastry doughs from scratch calls for exact measurements and precise handling to turn out great. Luckily, there are commercial goods available for purchase that are almost as good as homemade. Whether you make the five basic different types of pastry from scratch or use purchased forms, learning how to work with them will open up a world of culinary possibilities from appetizers to desserts.

Tips for Different Types of Pastry Making

The process of making different types of pastry is time-consuming and can be tricky if you are not familiar with some important tricks of the trade. To ensure that your pastry recipes are a hit, here are some professional tips on working with different types of pastry doughs.

  • To create the best, you need to invest in the best, so be sure to outfit your kitchen with the latest different types of pastry equipment and tools. These include offset spatulas that are easy to hold while providing a flat, level surface and raplette dough spreaders that preset the precise height pastry chefs want their dough to rise to uniformly. A wide variety of cake pan shapes and sizes are also recommended, allowing pastry makers to experiment and create to their heart’s desire.
  • During the baking process, leave enough space – about 3 cm – between items to allow them to spread and rise evenly.
  • Learn the nuances of the delicate temperate and time requirements required to perfect each type of pastry dough.
  • If you are making cream puffs for the first time, try the following insider’s advice: Once removed from the oven, create a small slit in the side of each puff and return to the oven to dry out for an additional 15-20 minutes. This process ensures they will hold their shape.
  • Pastry dough can be stored at room temperature in an air-tight container for a few days or frozen in a sealed bag for up to one month.
  • To bring frozen pastry desserts and dishes back to life, place on a flat tray and heat in an oven for 5 minutes.
  • Cream puffs are best filled close to serving time.
  • Finally, to quote the famous adage: If at first, you don’t succeed, try, try again!

FAQs on Different Types of Pastry and Their Uses

What Is a French Pastry Called?

Croissant. Arguably France’s most renowned pastry is the humble croissant, which is originally from Austria. Translated around to ‘‘crescent,’’ the croissant is a highly buttery breakfast favorite. After baking, the layered dough puffs up to give an airy, flaky pastry.

What Qualifies as a Pastry?

The pastry is a dough of water, flour, and shortening (solid fats, including butter) that may be rich or sweetened. Sweetened pastries are often defined as bakers’ confectionery. Little tarts and other sweet baked goods are called pastries. Common pastry dishes are pies, tarts, quiches, croissants, and pasties.

What Is a Tart vs Pie?

Pies are served right from the dish in which they were baked. A tart is a sweet or savory meal with shallow sides and only a bottom crust.

Which Dish Is Baked Inside a Pastry?

Pie – a baked dish normally made of a pastry dough casing that envelopes or completely contain a filling of different sweet or savory ingredients.

What Are the 5 Types of Pastry?

There are five basic different types of pastry (a food that combines flour and fat); these are shortcrust pastry, choux pastry, filo pastry, flaky pastry, and puff pastry.

Final Words: Different Types of Pastry

Culinary masterpieces are created when you mix flour, water, and butter together. So that is it, now you can tell the different types of pastries and their uses while baking.

The next thing to consider now is deciding which of these would be your best choice.

The perfect pastry is soft and short or crumbly. Ensure all your ingredients are cool before you begin. It will help keep the results light and crumbly.

Good luck at perfecting the art of pastry-making!

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