Pastries are dishes made of a pastry casing that covers or completely contains a filling of various sweet or savory ingredients. The dough, known as pie crust, is made of flour and a solid fat such as lard or shortening.
The earliest pies were actually meat preparations in pastry “coffyns.” Later, fruit tarts became popular.
Pastry is a type of dough that can be used to make sweet or savory foods. It is often shaped into different forms to make foods such as pies or tarts. It can also be stuffed or filled with various ingredients.
Historians agree that humans have been wrapping food in dough since ancient times. However, recipes and cooking techniques varied according to cultures.
In the 16th century, Renaissance patissiers experimented with lighter, more malleable doughs. Recipes for pie crust and puff paste entered cookbooks.
Pies became popular in colder northern European countries, where butter and lard were the main fats. They were a staple of the working classes and could be made from local meats or cereal crops. They were usually savoury rather than sweet, and decorated with pastry leaves or tassels. The crusts were glazed or covered with a dusting of sugar to give a distinct shine and differentiate savoury from sweet. The edges were either fluted or scalloped.
A wide variety of fillings can be used in pastries and pies. They can be savory or sweet, and may contain meat, eggs, vegetables, fruits, cheeses or cream. The fillings are either baked inside the pastry, such as a quiche or a custard pie, or they can be added after baking, such as with a lemon or chocolate tart.
A light, buttery choux pastry that can be filled with a variety of sweet or savory ingredients. It is made by whisking together water, sugar, salt, egg and a bit of yeast. When the mixture is well combined, it is wrapped around a piece of butter and then folded, over and over again. The layers of dough and butter become flaky in the oven.
A sweet leavened pastry, traditionally shaped like a bishop’s cap, to be eaten for Saint Nicholas Day in Germany and parts of Switzerland. It consists of a Stutenkerl, a sweet, unbaked dough in the shape of a man, which has inserted raisins and a clay pipe (which resembles St. Nick’s beard).
From a simple flaky pie crust to the layers of laminated dough found in a puff pastry, there are many different ways to prepare a pie crust. It’s not difficult to make your own, and it is usually much better than the frozen ones you find in the supermarkets.
For the best results, it is important to use chilled butter or shortening for your pie crusts. This helps to create the delicate and flaky texture that a good pastry should have.
You should also avoid adding too much water to your dough, as this will cause it to become tough and dry. When adding water, add it a little at a time and stir with a fork until the dough just begins to come together.
After your dough is properly mixed, wrap it in plastic wrap and chill for several hours. When you are ready to use it, roll out on a lightly floured surface and gently fit it into your pie pan.
Pastries and pies are incredibly versatile. Stick with crowd-pleasing favorites such as apple pie and pumpkin pie or get creative with seasonal flavors that will captivate your customers.
For a quick-bake dessert, consider using an oil-based crust or a mixture of butter and shortening instead of lard or other solid fats. This will give the pastry a much quicker finish and allow it to be baked in a shallow pie dish.
For an impressive look, try a puffed or flaky pastry with a lattice topping. A crisp, layered top crust is also good for light fillings like fruit or cream. To prevent leaking or cracking, make sure to dock the bottom crust with a fork and cut a few small slits in the top crust before baking. A little pre-baking will also help the pastry to achieve a golden-brown color in less time. This technique is sometimes referred to as blind baking. This is especially important when a liquid-based filling is used, such as custards and cream pies.معجنات وفطائر