From tiny tea-time bites to hearty stewed fruit pies, pastry class is in session!

5 types of pastry

1. Puff pastry

A distinctively flaky pastry that puffs up when baked, suitable for savoury and sweet bakes. This pastry is made by laminating layers of butter between a flour-water mixture. Once in the oven, the butter melts and creates steam, causing the pastry to rise and leaving distinctive layers of pastry. 

2. Shortcrust pastry  

This is a sandy or crumbly textured pastry that is created by rubbing butter into double the amount of flour, then adding a little bit of water. This makes it perfect for quiches, galettes and pies. It can also be turned into a sweet pastry with the addition of sugar and egg, making it suitable for fruity pies and tartlets.   

3. Flaky pastry  

This is a cheat’s version of puff pastry for the home cook, also called “rough puff”. While it uses the same ratio of fat to flour that results in a flaky texture, the method of blitzing ingredients together, instead of folding, creates uneven layers and flakes.  

4. Choux pastry  

This pastry resembles a thick batter before baking. Made of water, flour, butter and eggs, this pastry contains a high ratio of liquid. It is this liquid that turns into steam and causes the pastry to rise during baking. The result is a pastry shell with a cavity that requires filling.  

5. Phyllo pastry  

An extremely thin dough that is layered before baking. This tissue-thin, almost translucent pastry is popular in Greek and Middle Eastern desserts.   

3 golden rules of pastry 

1. Defrost at room temperature 

Plan ahead and defrost pastry on a kitchen counter, away from the sun or stove. Once defrosted, place in the fridge to get an even, cold temperature. Never, ever submerge in warm water or microwave to defrost. 

2. Raw pastry must be ice cold – always 

Pastry is a delicate balance of dry ingredients, fat and water. Keep pastry ice cold to ensure it stays stable, which is essential for rising and keeping fat from seeping out during baking. Work quickly when rolling and shaping, and place in the fridge or freezer between steps to ensure the fat is locked in. 

3. Wash before baking 

To get a golden brown finish, you must always brush pastry all over – get into the nooks and crannies! A whole egg is your best bet, although milk works too. Use egg white to brush tart shells when blind baking to ensure they stay crisp. (Once puff pastry is cut, only brush on the top as egg washing over exposed layers can prevent rising.) 

Recipes and Styling: Liezl Vermeulen
Photographs: Zhann Solomons 

Also read: Making rough pastry from scratch