It bakes up puffing up and getting crispy on the outside because it is made by adding layers of butter between layers of dough.
This pastry has a buttery, crumbly feel. It is prepared by combining flour and fat, usually with a tiny bit of liquid added to help bind the dough.
This dough is baked after being prepared on the stovetop, leaving a hollow shell that can be filled with different types of custards or creams.
Filo pastry is made by rolling and stretching a dough so thin that you can see through it. It's often used in layers for dishes like baklava.
Commonly used for tart crusts and cookies, sablé pastry has a sandy and crumbly texture. It's made by creaming together butter and sugar, incorporating flour and sometimes ground nuts.
Danish pastry is filled with butter and milk, resulting in a tender and flaky texture. It's often used for sweet pastries filled with fruit, cream cheese, or nuts.
Pâte brisée is commonly used for quiches, savory tarts, and pies. It can also be sweetened for desserts like fruit tarts.