TLE8 COOKERY

1. Kinds of Pastries
 Cream puffs - A type of light pastry that is filled
with whipped cream or a sweetened cream
filling and often topped with chocolate.
 Puff pastry - A light, flaky, rich pastry made by
rolling dough with butter and folding it to form
layers: used for tarts napoleon.
 Danish pastry- A pastry made of sweetened
yeast dough with toppings such as fruits, nuts, or
cheese.

2.  French pastries- A rich pastry, filled with
custard or fruit.
 Pie and Tart - Pastries that consist of two
components: the first, relatively thin pastry (pie)
dough, when baked forms a crust (also called
pastry shells) that holds the second, the filling.
Croissants- A flaky raised dough. It is like a
sweetened cross between a simple yeast – raised
dough and puff pastry. The dough is rolled with

3. butter to create layers and is then left to rise ,
creating a very light texture.
Turnovers - Layered and flaky crust folded into
empanada shape and filled with a variety of fillings-
fruits, jams, chicken, pork, beef, tuna with cream,
and vegetables. Crust of turnovers is similar to the
recipe of croissant, with a tender and flaky texture.
Local Filipino Pastries - Include regional
delicacies like otap, barquillos, turon k and all time
favourite like hopia and empanadas etc.

4. Pastries - are an assortment of rich
flour mixtures consisting of a high
proportion of fat to flour which relatively
small amount of liquid and is enriches with
different kinds of fillings. The term pastry
comes from the word “paste”, meaning to
“stick”. Pastry is mixture of flour, liquid,
and fat.