5 classic pastry doughs and how to use them

Do you know the difference between phyllo pastry and shortcrust pastry?

From flaky puff pastry and buttery shortcrust to fluffy choux pastry, pastry doughs vary from one kind to the next, and are each suited to different kinds of baked goods. While sausage rolls and delicate tarts are typically made from puff pastry, shortcrust lends a decadent yet sturdy structure to pie and quiche crusts. Meanwhile, phyllo pastry is made with oil rather than butter, resulting in a delicate, crispy bake.

Who knows—by the end of this article, you might attempt to make a cream puff or mille-feuille from scratch!

Puff pastry

Above Puff pastry apple pies (Photo: Getty Images / Wong Yu Liang)

Puff pastry apple pies (Photo: Getty Images / Wong Yu Liang)

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The epitome of flakiness and lightness in the pastry world, puff pastry is made with butter, flour, and water. This indulgently crisp and flaky pastry is often used in savoury recipes like Beef Wellington, sausage rolls, pastry twists, and pie crust tops. For sweet recipes, you'll usually find puff pastry in confectionery such as mille-feuille and fruit pies.

Shortcrust pastry

Cette photographie prÃ©sente une tarte, une quiche aux poireaux Ã la sortie du four, dans un plat adÃ©quat. Cuisiner des lÃ©gumes, cuisine traditionnelle.

Above Quiche (Photo: Getty Images / Capelle.r)

Quiche (Photo: Getty Images / Capelle.r)

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Crumbly and buttery, shortcrust pastry is largely used in tart shells, pies, and quiches. One of the simplest pastry doughs to master, the shortcrust pastry does not require lamination and can be made by simply kneading butter, flour, and water. However, it is important to chill the dough in the refrigerator before moulding it into any tart or pie crust.

Sweet shortcrust pastry

Homemade Organic Apple Pie Dessert Ready to Eat

Above Apple pie (Photo: Getty Images / bhofack2)

Apple pie (Photo: Getty Images / bhofack2)

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Pâte sucrée, the sweeter sibling of shortcrust pastry, gains its richness from egg yolks and sugar. Perfect for sweet tarts, pies, and galettes, this dough adds a delectable touch to desserts, creating a delightful balance of flavours with its buttery, crumbly texture.

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Phyllo pastry

Greek pie spanakopita on the white plate on the white wooden table with blurred accessorizes horizontal

Above Spanakopita (Photo: Getty Images / KarpenkovDenis)

Spanakopita (Photo: Getty Images / KarpenkovDenis)

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Originating from the Middle East, phyllo pastry is found in baklava (a dessert filled with chopped nuts and honey) and Greek spanakopita (spinach pie). The paper-thin pastry is made from oil rather than butter, resulting in thin and delicate layers.

Choux pastry

Above Chocolate-topped cream puffs (Photo: Getty Images / Mark Gillow)

Chocolate-topped cream puffs (Photo: Getty Images / Mark Gillow)

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Choux pastry can be found in an abundance of cream-filled pastries, such as éclairs, profiteroles, and cream puffs. Made from flour, water, butter, and eggs, choux pastries puff up in the oven due to the steam trapped within. The fluffy and airy texture makes it the perfect shell for cream and custard.

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Topics

Pastry Dough Puff pastry Shortcrust Choux pastry Phyllo

Katelyn Tan

Dining and Travel Editor, Malaysia & Indonesia, Tatler Malaysia

About

Katelyn is the dining and travel editor of Malaysia and Indonesia. Based in Kuala Lumpur, she offers readers an inside look at the movers and shakers in Asia’s growing food and beverage industry.