Pastry - It is a delicate baked product which consists of crust and filling. It contains high percentage fat, which contributes to a flaky or crumbly texture., French Pastries - a rich pastry, filled with a custard or fruit, Danish Pastry - a pastry made of sweetened yeast dough with toppings such as fruits, nuts or cheese, Puff Pastry - a light, flaky, rich pastry made by rolling dough with butter and folding it to form layers; used for tarts, napoleon, Cream Puffs - a type of pastry that is filled with whipped cream or a sweetened cream filling and often topped with chocolate, Pie and Tart - pastries that consists of two components: (pie) relatively thin pastry dough, when baked forms a crust that holds the filling, the second component, Croissants - a flaky raised dough, It is like a sweetened cross between a simple yeast-raised dough and puff pastry. The dough is rolled with butter to create layers and is then left to rise, creating a very light texture, All Purpose Flour - type of flour used in baking pastries. The gluten content of this flour provides framework or substance of baked pastries, Water - an important ingredient in pastry because it provides the moisture needed to develop gluten, Salt - contributes to the flavor of pastry and has no influence on flakiness or tenderness,

PIES AND PASTRIES

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