A light, flaky, rich pastry made by rolling dough with butter and folding it to make layers.

Described as the condition where thin layers of baked dough separate from each other.

Pastries that consist of three component: crust, fillings and toppings.

It refers to a variety of baked products made with a high protein fat to flour with a very little liquid.

It has some tenderizing and conditioning effect on the gluten.

Fats frequently used to make pastry

The process of distributing solid fat in dry ingredients.

It involves mixing all the ingredients together with a utensil, usually a spoon, using a circular motion.

Beating of cream using an electric mixer on a low speed.