Pastry
Unleavened doughs enriched with fat or eggs.
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Pastry encompasses a variety of unleavened doughs that are frequently enriched with fat or eggs, resulting in baked goods known for their delicate, flaky, or crumbly texture. This texture arises because solid fats in the dough create crystals that separate starch particles, inhibiting the formation of elastic gluten and making the pastry "short." Common dishes made from these doughs include börek, pies, tarts, and turnovers. The definition of pastry, however, shifts depending on location and culture. In North America, the term is often used colloquially to describe any sweet baked or fried item, though historically this usage is modern; traditionally, the term aligned with British and Australian English.
Key types of pastry dough include shortcrust pastry, the simplest and most common, made from flour, fat, salt, and water; puff pastry, a laminated dough with many layers that expand during baking due to steam from water and fat; flaky pastry; choux pastry; and filo dough. The European tradition of pastry-making traces back to ancient Mediterranean civilizations, where Romans, Greeks, and Phoenicians used filo-style pastries. In ancient Greece, sweetmeats and small baked goods filled with fruit were mentioned in 5th-century BC plays.
Romans used a flour, oil, and water dough to cover meats during baking, though this crust was not meant to be eaten; richer pastries containing eggs or small birds were served at banquets. Medieval Northern European chefs improved pastry by using butter and shortening, creating stiff doughs called "coffins" that were sometimes glazed with egg yolk. Actual pastry recipes began appearing around the mid-16th century, evolving into regional traditions like Portuguese pastéis de nata and British pasties. Globally, pastry traditions include Chinese flaky pastry in Huaiyang and Cantonese styles, and Asian spring rolls made from a simple dough of water, flour, and oil.
Lore & Background
The European tradition of pastry-making traces back to ancient Mediterranean cultures, including the Romans, Greeks, and Phoenicians, who used filo-style pastry. In ancient Rome, pastry dough was used to cover meats during baking to retain juices, though it was not meant to be eaten; richer pastries containing eggs or small birds were served at banquets. Greeks and Romans struggled with pastry stiffness due to their use of oil.
In medieval Northern Europe, chefs achieved stiff pastry using shortening and butter, creating empty dough shells called coffins or 'huff paste' that were eaten by servants, often with an egg yolk glaze. Actual pastry recipes began appearing around the mid-16th century and were adapted across Europe, leading to traditions such as Portuguese pastéis de nata and the British pasty. In Asia, Chinese flaky pastry is made in Huaiyang-style and Cantonese-style, while spring rolls use a simple dough of water, flour, and oil.
Etymology & Linguistic Heritage
The word coca, plural coques, traces its origin to the Dutch language during the era of the Carolingian Empire. This etymological lineage connects it directly to the English word cake and the German Kuchen, revealing a shared Germanic root that traveled through centuries of trade and cultural exchange.
The alternative appellations coc and fogassa further illustrate how the pastry absorbed local linguistic flavors as it spread across the Mediterranean basin. What began as a single term in one language fractured into multiple regional names, each reflecting the dialect and identity of the community that adopted the bread-based preparation. This linguistic journey underscores that the coca is not merely a recipe but a living artifact of cross-cultural transmission, carrying within its very name the echoes of medieval European commerce and the slow, organic process by which a food becomes inseparable from the people who name it.
Reader's Guide
Pastry holds a significant place in global culinary history, evolving from ancient Mediterranean practices to diverse regional traditions. The term's definition varies: in North America, it colloquially covers all sweet baked or fried goods, though historically it matched British and Australian usage. Items like croissants and Danish pastries, made with leavened Viennoiserie dough, are described by some as a meeting point between bread and pastry, and by the Dictionnaire Petit Robert as neither.
Pastry doughs include shortcrust, puff, flaky, choux, filo, malsouka, hot water crust, and suet pastry, each with distinct preparation methods. Shortcrust pastry, the simplest, uses fat mixed with flour to inhibit gluten formation, resulting in a tender crumb. Puff pastry relies on laminated layers of butter that expand when baked. Choux pastry is piped into shapes like éclairs and profiteroles.
Hot water crust is used for hand-raised savory pies. Pastry tools such as blenders, boards, brakes, cutters, and cases aid in preparation. The legacy of pastry is its adaptability across cultures, from medieval coffins to modern sweet and savory applications.
Did You Know?
- The term 'shortcrust' refers to the crumbly texture caused by fat coating gluten strands, inhibiting gluten formation.
- Choux pastry gets its name from the French word for cabbage, due to its rough cabbage-like shape after cooking.
Frequently Asked Questions
What is pastry?
Pastry is an unleavened dough, typically enriched with fat or eggs, that bakes into a delicate, flaky, or crumbly texture. It serves as the structural base for both sweet and savory baked goods.
What are the main types of pastry?
Common varieties include filo, puff, choux, shortcrust, flaky, hot water crust, and suet pastry. Each achieves its distinct texture through different ratios of flour, fat, and liquid.
What dishes are made with pastry?
Pastry forms the structure of börek, pies, tarts, and turnovers, among many other baked and fried preparations. It works equally well as a vehicle for sweet fillings or savory ones.
Does the word 'pastry' mean the same thing in every region?
Not quite—North American usage often stretches the term to cover all sweet baked or fried goods, while British and Australian English keep the definition closer to the specific unleavened-dough tradition. The precise scope of the word shifts depending on local culinary culture.
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Sources
Compiled from Wikipedia and the sources listed below. Text from Wikipedia is available under CC BY-SA 4.0; this entry is adapted from it.
- Wikipedia: Pastry (CC BY-SA 4.0).
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