We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What Are the Different Types of Pastry Desserts?

By M. Kayo
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject-matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

The many different types of pastry desserts are generally made from four basic types of pastry dough. Shortcrust pastry, the most common type of pastry, is typically used to make pies and pie crust. Rough puff or puff pastry is lighter, flakier, and used in tarts and turnovers. Phyllo is an extremely thin and delicate pastry used for baklava and spanakopita while cream puffs and eclairs are typically made from pâte à choux pastry.

Pies, tarts, and quiches are made with shortcrust, the most common type of pastry dough. Very easy to make, the basic ingredients — flour, fat, water, and salt — are combined and rolled onto a flat surface. The flat pastry dough is then shaped, filled with fruit or some other ingredient and then baked. Desserts made with shortcrust may use the pastry as a foundation crust as well as a top crust.

The main ingredient in strudel, turnovers, and tarts is rough puff or puff pastry and is considered one of the most light and flaky of all doughs that can be used to create pastry desserts. A Napoleon is created by combining alternating layers of puff pastry and cream, custard, jam or other ingredients. A modified form of this pastry is also used to make light and flaky croissants.

Greek baklava is one of the most common pastry desserts that can be made from phyllo pastry dough. This type of pastry is made up of very thin, translucent sheets of party dough. These ultra-thin layers are typically grouped together to make stronger sheets of dough. Since it is so thin, phyllo dries out very easily and must be kept under a a damp cloth or layer of plastic during preparation. To help them brown, the individual layers are typically coated with oil or butter. This pastry dough can be quickly oven-baked or fried.

Pâte à choux, or simply choux pastry, is one of those French pastry doughs that requires precise timing and very particular handling. This light pastry dough is made by boiling fat and water, adding flour, cooling the mixture, and then gradually adding eggs. Pastry desserts made with this type of dough include cream puffs, profiteroles, or eclairs filled with different flavors of cream or custard. Some of these pastries are iced, glazed, or topped with chocolate.

Most pastry desserts are made from baked or fried pastry dough combined with creams, fruit filling, chocolate or other sweet ingredients. Some types of pastry like pâte &agrave choux may prove difficult to work with, requiring delicate handling and precisely measured ingredients. Others like shortcrust are very simple to prepare and may be used to easily create some tasty pastry desserts.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Link to Sources
Discussion Comments
By burcidi — On Dec 20, 2013

@fBoyle-- As far as I know, it's made with both shortcrust and choux pastry. Shortcrust dough is prepared and then choux pastry is spread on top. This makes the pastry firm on the bottom and puffy on top.

I'm sure there are different variations out there though. I'm sure you could make kringle with just shortcrust or with just choux pastry.

By fBoyle — On Dec 19, 2013

What type of pastry are Danish pastries like kringle made from?

By candyquilt — On Dec 19, 2013

I love pastry desserts made from pâte à choux pastry. I actually didn't know that that's what they're made of. I love cream puffs, eclairs and profiterole though. I think I like all Italian pastry desserts and they mostly use pâte à choux pastry to make them. I find this type of pastry to be tasty but not too heavy, especially when it's baked. My supermarket bakery makes a great dessert with two layers of pâte à choux pastry filled with custard, cream and fresh fruits. It's amazing. I'm hooked on it.

I dislike flaky puff pastry. It's difficult to eat and it's never filling. You can eat ten and still feel like you didn't eat anything. Plus, it's too dry.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.