Introduction
What are some common pastries? If you’ve ever strolled past a bakery window brimming with golden, flaky dough and sweet, enticing aromas, you’ve already experienced the enchanting world of pastries. In the United States, pastries hold a special place in our hearts. From the swirl of a cinnamon roll at breakfast to the delicate layers of a fruit tart at a fancy dinner party, pastries are often the centerpiece of warm, comforting indulgences.
In this guide, we will explore the major types of pastry dough, popular examples that grace American bakery shelves, and essential tips to help you replicate these beloved treats at home. By the end of this article, you’ll not only know the answers to “What are some common pastries?” but you’ll also feel inspired to bake and taste the magic for yourself.
The Fascinating World of Pastries
Pastries are baked goods made primarily from flour, butter (or another form of fat), and water or milk, often complemented by sugar, salt, and other flavoring agents. Their hallmark is a rich yet delicate texture created through various mixing and folding techniques. In U.S. culture, pastries are more than just desserts; they’re often a cherished part of breakfast, family gatherings, and celebrations.
Bakeries across the country showcase rows of pastries, each with its own texture, shape, and filling. You can find everything from sweet Danishes topped with fruit preserves to savory pastries stuffed with cheese or meat. Whether you pair them with a cup of coffee in the morning or enjoy them as an afternoon pick-me-up, pastries stand as a testament to how simple ingredients can transform into extraordinary treats.
Major Types of Pastry Doughs
An in-depth look at the fundamental types of pastry dough reveals how diverse this category of baked goods can be. Each dough has distinct characteristics and uses, reflecting different culinary traditions and techniques. Here’s a deeper look into the major pastry doughs you’re most likely to come across in U.S. bakeries or while experimenting in your own kitchen.
Shortcrust Pastry
Shortcrust pastry is the go-to dough for pies, quiches, and tarts, commonly used in everything from sweet fruit pies to savory pot pies. It’s typically made with flour, butter, and cold water, sometimes with a pinch of salt or sugar. The result is a tender, crumbly texture that holds fillings well while providing a buttery, melt-in-your-mouth crust.
Key Points to Remember:
- Keep the ingredients cold to ensure a flaky outcome.
- Avoid overworking the dough, as too much gluten development leads to toughness.
- Let the dough rest and chill before rolling to maintain structure.
Shortcrust pastry forms the base for many American favorites like apple pie or chicken pot pie. Its versatility makes it a staple in both sweet and savory preparations.
Puff Pastry
Puff pastry is famous for its delicate, airy layers created by a labor-intensive lamination process. The process involves repeatedly folding and rolling dough with layers of butter. As it bakes, steam from the butter lifts each fold, resulting in a tall, flaky pastry. Classic uses include croissants, Napoleons, and various turnover-style treats.
Key Points to Remember:
- Patience is crucial. The dough must rest in the refrigerator between folding sessions.
- Uniform butter distribution ensures even layers.
- Over-handling can break the delicate layers, so work gently and quickly.
High-quality store-bought puff pastry is also available, making it easier for home bakers to create puff pastry delights without going through the entire lamination process from scratch.
Choux Pastry
Choux pastry (pâte à choux) stands out due to its unique preparation method: boiling butter, water (or milk), and flour together before adding eggs. It’s used to make airy, hollow pastries that can be filled with sweet or savory fillings. Examples include cream puffs, éclairs, and gougères (cheese puffs).
Key Points to Remember:
- Proper cooking of the flour-water-butter mixture is crucial to removing excess moisture.
- Eggs are added gradually to control dough consistency.
- The dough is piped into shapes before baking or frying.
Choux pastries are loved for their light exterior and the endless possibility of fillings—from classic vanilla pastry cream to savory cheese mixtures.
Filo Pastry
Filo (or phyllo) pastry consists of ultra-thin sheets of dough brushed with butter or oil between layers. It’s used in Mediterranean and Middle Eastern cuisines for dishes like baklava and spanakopita. Although not as common as puff pastry in everyday American baking, filo pastry is still a delightful option for those seeking extra flaky, crisp textures in their pastries.
Key Points to Remember:
- Filo sheets dry out quickly, so keep them covered with a damp cloth as you work.
- Gentle handling is crucial because these sheets tear easily.
- The layered approach gives baklava its signature crunchy texture and sweet richness.
Filo pastry is a testament to the global influence on American pastry traditions, often found in restaurants and specialty bakeries offering international flavors.
Flaky Pastry
Flaky pastry lies somewhere between puff pastry and shortcrust, relying on layered butter but with fewer folds. It creates a tender, layered pastry that’s somewhat simpler to make than puff pastry. It’s commonly used for items like sausage rolls or certain hand pies.
Key Points to Remember:
- The layering technique is more relaxed compared to puff pastry.
- Maintaining cold butter pockets ensures that signature light, layered texture.
- Excellent choice for homemade turnovers or savory pies where you want a crisp bite.
In the U.S., flaky pastry resonates with many comfort-food traditions, making it a go-to for hearty fillings and sweet fruit turnovers alike.
Iconic Pastries in the U.S.
Now that we’ve covered the dough foundations, let’s answer the core question: What are some common pastries? The United States offers a vast array of pastries, borrowing from global influences while creating new favorites. Here are some iconic examples you’ll find in many American bakeries, coffee shops, and households.
Croissants
Croissants, though French in origin, have become a staple in countless American coffee shops. Flaky, buttery layers provide a crisp bite that transitions into a tender, light interior. Whether served plain, with chocolate, or as a sandwich base, croissants consistently rank high among beloved pastries in the U.S.
Danishes
Danish pastries come in various shapes and often feature sweet fillings like fruit preserves, cream cheese, or custard. Topped with drizzled icing, Danishes are especially popular in breakfast buffets and brunch spreads. Their laminated dough offers a lighter texture than standard sweet rolls.
Eclairs
Eclairs are elongated pastries made from choux dough, filled with creamy custard or whipped cream, and usually topped with a layer of chocolate icing. The contrast between the airy pastry shell and the rich filling makes eclairs an irresistible treat.
Apple Turnovers
Apple turnovers embody autumn comfort with their warm spiced apple filling nestled within a buttery, flaky crust. They can be made with puff pastry or flaky pastry dough. A sprinkle of sugar on top often gives turnovers a sweet crunch that pairs wonderfully with a cup of coffee.
Fruit Tarts
Fruit tarts typically use shortcrust pastry to form a sturdy shell for pastry cream and fresh fruit. Vibrant berries, kiwi, or other seasonal fruits not only look stunning but also provide refreshing flavor contrasts against the creamy filling.
Cinnamon Rolls
Cinnamon rolls are beloved for their pillowy, sweet dough spiraled with sugar, butter, and cinnamon. Topped with a generous glaze or cream cheese frosting, they’re a popular morning indulgence that fill bakeries with a comforting aroma.
Doughnuts
Many might argue that doughnuts are their own category, but they share similarities with pastries. Fried, soft dough can be glazed, sugar-coated, or topped with sprinkles. Classic flavors include glazed, chocolate, and jelly-filled, while gourmet shops experiment with everything from maple-bacon to lavender-infused glazes.
Scones
Scones are more of a British import but commonly consumed in the U.S. at coffee shops and tea houses. They’re dense, crumbly pastries that can be sweet or savory. Popular sweet additions include blueberries, chocolate chips, or cranberries, while savory scones might contain cheese, bacon, or herbs.
Biscuits
While some may debate whether biscuits truly belong in the pastry realm, their flaky, buttery layers earn them an honorable mention. In the American South, biscuits are served alongside fried chicken, gravy, or jam. The technique of “cutting in” butter to flour resembles pastry-making, creating a crumbly, flaky texture.
These pastries underscore the variety of flavors, textures, and traditions embraced in American baking. From the refined elegance of fruit tarts to the homey warmth of cinnamon rolls, it’s evident that pastries are a universal language of comfort and joy.
A Brief History and Cultural Influence
Pastries have a long, interwoven history that crosses continents. Ancient Egyptians made simple dough with honey, while the Greeks introduced early filo-based treats. Arab influences brought sweet, nut-filled pastries to Spain, which then spread to the New World. French pastry techniques, refined over centuries, inspired the culinary world with their emphasis on butter, lamination, and precision.
In the United States, pastry traditions arrived with immigrants from diverse cultural backgrounds—French, Italian, German, and beyond. Each group contributed its own spin on pastries, blending old-world recipes with new-world ingredients. This cultural tapestry explains why American bakery displays feature everything from croissants to baklava. Over time, industrialization also introduced mass-produced pastries, making items like doughnuts and Danishes widely available.
Today, American pastry chefs often push boundaries by fusing techniques and flavors from around the globe. Hybrid pastries like the “cronut” (croissant-doughnut) exemplify the playful spirit of American baking innovations.
Essential Ingredients and Techniques
To master pastries at home, it’s crucial to understand the role of each ingredient and the key techniques. Even if you’re working from a recipe, knowing the “why” behind each step can elevate your pastries from average to exceptional.
Ingredients:
- Flour: Typically all-purpose or pastry flour. The protein content affects gluten formation.
- Fat (Butter or Shortening): Butter lends flavor and moisture, while shortening can improve flakiness. Some recipes use a combination of both.
- Sugar: Not all pastry doughs require sugar, but it’s essential for sweet pastries and helps develop color.
- Salt: Enhances flavor, balances sweetness, and aids in controlling yeast activity (if used).
- Liquids (Water, Milk, Eggs): These influence dough texture and binding. Cold water is usually used for shortcrust, while milk or eggs enrich many sweet pastries.
- Leavening Agents (Yeast, Baking Powder): Some pastries, like croissants, rely on yeast for that airy structure.
Techniques:
- Cutting in Fat: For shortcrust and biscuit doughs, you cut cold butter into flour until it resembles coarse crumbs. This technique helps create the dough’s flaky, tender texture.
- Lamination: Puff and croissant doughs rely on lamination, folding butter into the dough multiple times. Each fold produces more layers, which puff up beautifully in the oven.
- Choux Method: Choux pastry requires cooking flour in liquid and butter before adding eggs off the heat. This unique process traps steam, causing pastries like eclairs and cream puffs to rise.
- Proper Rest and Chill: Almost all pastry doughs benefit from resting. Chilling the dough relaxes gluten and keeps the butter solid, which results in flakier layers.
Armed with these basics, you’ll find it easier to tackle new pastry recipes and even start creating your own variations.
Tips for Making Perfect Pastries at Home
Making pastries might seem daunting, but a few practical steps can simplify the process and yield professional-looking results.
1. Measure Ingredients Accurately
Pastry-making is more science than art. Using a kitchen scale ensures precise measurements, especially for flour and butter, preventing inconsistencies in dough texture.
2. Keep Everything Cold
Whether you’re making shortcrust pastry or laminated dough, cold ingredients are key. Chill your butter, water, and even your mixing bowls to maintain optimal dough temperature.
3. Handle Dough Gently
Overworking the dough develops gluten, resulting in toughness. Knead or fold just enough to bring ingredients together. If the dough feels warm or sticky, place it back in the refrigerator for a short rest.
4. Don’t Skip the Rest
Resting time isn’t just a recommendation—it’s mandatory for great pastry. A relaxed dough is easier to roll and keeps its shape during baking. This step also improves flavor as the ingredients meld together.
5. Learn Proper Folding Techniques
For lamination, follow precise folding instructions to create even layers. Dust off excess flour each time you fold and turn the dough 90 degrees to maintain consistent layering.
6. Practice Makes Perfect
The more you experiment with pastries, the better you’ll become at recognizing the right dough consistency, understanding proper baking times, and mastering advanced techniques like decoration.
By applying these tips and paying attention to small details, you’ll notice a significant improvement in both the appearance and taste of your pastries.
Serving Suggestions and Creative Variations
One of the joys of pastries is their versatility. You can serve them at breakfast, present them as a show-stopping dessert, or even turn them into savory snacks. Here are some creative ways to bring out the best in common pastries.
Sweet Inspirations
- Brunch Spread: Offer fresh croissants with jams, honey, or whipped butter. Add chocolate croissants for a sweet surprise.
- Dessert Tower: Elevate cream puffs or eclairs by stacking them in a pyramid and drizzling chocolate or caramel sauce on top.
- Fruit Toppings: Revamp cinnamon rolls by adding blueberries or strawberries before rolling. A fruity glaze can also add flair.
Savory Twists
- Stuffed Croissants: Fill croissants with scrambled eggs, cheese, and bacon for a hearty breakfast sandwich.
- Spanakopita-Style Rolls: Use filo pastry to wrap spinach, feta, and herbs for an elegant appetizer.
- Cheesy Danishes: Instead of sweet fillings, try a blend of cream cheese, cheddar, and diced peppers.
Holiday Festivities
- Apple Hand Pies: Perfect for fall gatherings, hand pies are portable and can be decorated with autumn-themed cutouts.
- Themed Cookies: Roll out shortcrust pastry to make cookie-like shells that you can fill with fruit curd or mousse for seasonal parties.
- Festive Shapes: Cut puff pastry into trees, stars, or heart shapes, sprinkle with cinnamon sugar, and bake for a quick, decorative treat.
With pastries, imagination is the only limit. By mixing and matching fillings, glazes, and shapes, you can consistently surprise your friends and family with new creations.
FAQ About What are Some Common Pastries?
What pastries are most popular?
Some of the most popular pastries in the U.S. include doughnuts, croissants, and cinnamon rolls. Doughnuts remain a classic American breakfast treat or afternoon snack, available in an array of flavors. Croissants, with their tender, buttery layers, are staples in coffee shops. Cinnamon rolls entice many pastry lovers with their swirling aroma and sweet icing.
What is the most common type of pastry?
Shortcrust pastry is arguably the most common type of pastry due to its versatility in creating pies, quiches, and tarts. You’ll find it at the foundation of many home-cooked and bakery-fresh items like apple pie or savory pot pies. Its simple ingredient list and ease of preparation make it a favorite for both beginners and seasoned bakers.
What are the five main pastries?
The five main pastries typically referenced by many bakers are shortcrust pastry, puff pastry, choux pastry, filo pastry, and flaky pastry. Each category has unique characteristics and is used for different types of baked goods. Together, they form the core of many popular creations you’ll see in bakeries around the world and in everyday American baking.
What are 3 examples of pastries?
Three common examples of pastries in the U.S. are croissants, Danishes, and fruit tarts. Croissants show off the beauty of laminated dough, Danishes combine sweetness with soft layers, and fruit tarts use shortcrust pastry to create a sturdy, buttery base for colorful fruit toppings.
Conclusion
In answering the question “What are some common pastries?”, we’ve uncovered the wide range of doughs, flavors, and influences that make pastry culture in the U.S. so vibrant. From humble biscuits at a southern breakfast table to the refined beauty of fruit tarts at a high-end bakery, pastries unify diverse traditions and tastes. By exploring major types of pastry dough, popular examples, and practical baking tips, you’re now prepared to experiment in your own kitchen.
There’s no better time to start your pastry adventure. Gather your ingredients, roll up your sleeves, and bring comforting, delectable pastries to your family’s next meal or special gathering. If you found this guide helpful, share it with a fellow baking enthusiast—or better yet, invite them over for a pastry-tasting party. Feel free to explore even more recipes and keep discovering the delicious possibilities of the pastry world!