5 popular types of pastries you must try
June 13, 2022, 3:16 p.m.
2 minute read
The dough is nothing but a mixture of flour, water and shortening.
These three ingredients combine to form an array of pastries that can be sweet or savory.
Some are used to make croissants for breakfast, others to make sweet treats.
Here is a list of the most popular pastries around the world.
Come on, fill your face with these beauties.
Baklava is a flaky Turkish dessert made from filo pastry, which is filled with chopped nuts and sweetened with honey or syrup.
While some believe that baklava originated in the Ottoman Empire, others believe that baklava is a Persian product.
The first written record is found in a 13th century cookbook based on 9th century Persian recipes!
Choux pastry refers to a delicate dough made from flour, butter, eggs and water.
Instead of a leavening agent like yeast or baking powder, choux pastry uses a high moisture content to create steam.
When the water in the dough evaporates during baking, it puffs up the dough.
It is used in many European cuisines and is the basis of several desserts.
The croissant is a puff pastry made from puff pastry. The process involves layering a yeast dough with butter, rolling it and folding it several times.
Then it is rolled into a sheet using a technique called rolling.
Kipferl, the ancestor of this French bakery item, was documented in Austria in the 13th century.
The French version was named for its crescent (crescent) shape.
Eclairs are rectangular pastries made from choux pastry that are filled with cream and topped with icing.
The dough is poured into an oblong shape and baked until crispy on the outside and hollow on the inside.
When cooled, it is filled with flavored cream, custard or whipped cream; and glazed with fondant icing. It is believed to be from France.
Macaroons are meringue-based pastries made with egg white, icing sugar, almond flour and food coloring.
These dainty candies usually come in a variety of pastel shades, which makes them super cute.
Since the 19th century, a Parisian macaron has looked like a sandwich biscuit, with buttercream or jam between two biscuits.
From the Renaissance, the macaron made its appearance in France.