- By Charlotte Brown
- January 21, 2025
Pastry dough is the foundation of countless beloved baked goods, from flaky croissants to rich tarts. Mastering the art of different pastry doughs is essential, as each type of dough offers unique textures, flavors, and applications.
THE MOST POPULAR TYPES OF PASTRY DOUGH
Let’s explore the types of pastry dough every baker should know, plus inspiration for using them to create sweet and savory masterpieces.
#1. SHORTCRUST PASTRY (PÂTE BRISÉE)
Shortcrust pastry’s hallmark is a crumbly, buttery texture achieved by cutting cold butter into flour and binding it with a small amount of water. The high-fat content creates a tender structure that melts in your mouth.
Shortcrust is best used for:
- Pie crusts
- Tarts
- Quiches
Some tips for success with shortcrust are to keep the butter cold and avoid overworking the dough—you’re aiming for “melt-in-your-mouth,” not “chewy” here. Also, chilling the dough before rolling will make it easier to handle.
FEATURED RECIPE: PASSION FRUIT FLAN PATISSIERChef Eric Bertoia demonstrates each step in creating his version of this traditional French pastry shop standard, made with shortcrust pastry. Learn the tips and tricks to get a great result every time. |
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#2. PUFF PASTRY (PÂTE FEUILLETÉE)
Puff pastry is a laminated dough, meaning layers of butter are folded and rolled into the dough multiple times. This process creates hundreds of flaky layers that puff up dramatically during baking.
Puff pastry is best used for:
- Croissants
- Napoleons
- Savory appetizers like sausage rolls
The top tip for success with puff pastry: Patience is key! Keep the dough cold during laminating to ensure the butter doesn’t melt.
FEATURED RECIPE: ALL-BUTTER CROISSANT AND PAIN AU CHOCOLATChef Eric Bertoia features a complete demonstration of laminated dough production and an in-depth discussion of the techniques required to produce excellent results. |
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#3. FLAKY PASTRY (PÂTE FEUILLETÉE)
Flaky pastry is similar to puff pastry but requires fewer layers, resulting in a texture that’s slightly denser but still airy. The butter is incorporated into the dough in larger chunks, creating distinct layers as it bakes.
Flaky pastry is best used for:
- Sausage rolls
- Meat pies
- Hand pies
#4. CHOUX PASTRY (PÂTE À CHOUX)
Choux pastry is unique because it’s cooked on the stovetop before being baked. This dough contains high moisture content, which creates steam in the oven, causing it to puff up and form hollow centers perfect for fillings.
Choux pastry is best used for:
- Éclairs
- Cream puffs
- Savory gougères
Make sure to cook the dough thoroughly on the stovetop. Too much moisture, and it’ll flop in the oven—literally. Pipe the dough evenly for consistent results.
View our chef’s guide to expertly flavored and plated éclairs >>
#5. FILO PASTRY (PHYLLO DOUGH)
Filo pastry consists of paper-thin sheets of dough that are layered with melted butter or oil. This delicate dough is most commonly associated with Mediterranean and Middle Eastern desserts, such as:
- Baklava
- Spanakopita
- Layered desserts
One tip for working with filo dough is to keep filo sheets covered with a damp cloth while working to prevent them from drying out. And when you layer them, make sure to brush each one with butter or oil because that’s what makes each crispy sheet irresistible.
YOUR FINAL PASTRY DOUGH TIP: QUALITY INGREDIENTS MATTER
No matter the type of pastry you’re making, high-quality ingredients are crucial. Butter, flour, and even the water you use can impact the final product. Working with a trusted supplier can ensure consistency and excellence in your creations. Pastry 1 offers everything you need to elevate your baking. View our full pastry product line and contact our team to place your order!
