Dessert dough: rolled, puff pastry, puff pastry, shortcrust pastry and more

The preparation of pastry dough for desserts is an art that has evolved over centuries and is central to the world''s confectionery. Dough is the basis for an infinite number of sweet creations, from simple biscuits to complex cakes and pastries.

Each type of dough has its own characteristics that determine the texture, taste and appearance of the final dessert. In this article, we will explore the four most common types of dough in confectionery: drawn dough, puff pastry, crumbly pastry and cooked pastry.

Pulled dough

Puff pastry is one of the oldest types of pastry known to mankind. It is an extremely thin dough that is stretched by hand or mechanically to an almost transparent thickness. It is widespread, especially in Central European and Balkan cuisine.

Characteristics and uses: Pulled dough is the basis for many traditional dishes such as strudels, burek and baklava. Its ability to become crisp and airy after baking makes it ideal for sweet and savoury creations.

Recipe for puff pastry:

Ingredients:

- 500 g flour

- 1 egg

- 250 ml of warm water

- 1 tbsp oil

- 1 tablespoon of oil 1 tbsp of butter 1 tbsp of oil 1 tablespoon of sugar 1 tablespoon of butter Time Working time

Preparation:

1. Mix the flour and salt in a bowl. Add the egg, oil and gradually the water, stirring until you have a smooth dough.

2. Knead the dough on a floured surface for about 10 minutes until elastic.

3. Cover with a damp cloth and leave to rest for 30 minutes.

4. Roll out the dough into a very thin layer and use it according to the recipe.

Desserts made from pulled dough:

- Baklava: Layers of puff pastry with a mixture of ground nuts and sugar syrup in between.

- Strudels: Sweet or savoury strudels filled with various fillings such as cottage cheese, apples or poppy seeds.

- Strudel: Strudel is a traditional Central European dessert consisting of thinly rolled dough filled with various fillings such as apples, curd or cherries, rolled into a roll shape and baked until golden brown.

Puff pastry

Puff pastry is known for its plasticity and airiness, which it achieves by layering dough and butter. It is a classic choice for making many French desserts and pastries.

Features and uses: Puff pastry is ideal for making pitas, croissants and other delicacies. Its unique texture is the result of repeated rolling and folding, which creates the characteristic thin layers.

Recipe for puff pastry:

Ingredients:

- 250 g flour

- 250 g cold butter

- 150 ml of cold water

- 1 tablespoon of cold water 250 g of cold water 2 tablespoons of cold water 2 tablespoons of cold water

Preparation:

1. Sift the flour and salt onto a work surface. Add the cold butter, cut into cubes, and rub it into the flour with your fingers until you have a crumbly texture.

2. Add the water and knead quickly to form a dough. Do not work too long to keep the butter cold.

3. Wrap the dough in cling film and place in the fridge for 1 hour.

4. Then roll out and fold the dough several times to create layers. After each folding, place the dough back in the fridge for 30 minutes.

Puff pastry desserts:

- Croissants: butter croissants are the symbol of the French breakfast, filled with various jams and spreads.

- Tarte Tatin: An inverted apple pie where caramelised apples cover a fragile puff pastry base.

- Apple puff pastry strudel: Apple pu ffpastry strudel is a variation of the traditional apple strudel where a different type of pastry is used during preparation. Puff pastry is famous for its slight sturcture and is made from layers of butter and dough, which are folded and rolled out several times to make many thin layers.

Crisp dough

Shortcrust pastry, also known as pâte sablée, is the basis for many pies and tartlets. They are known for their crumbly texture and buttery taste.

Characteristics and uses: Puff pastry is ideal for making sweet pies, tarts and biscuits. Its crumbly texture and rich taste make it a favourite in many cuisines.

Recipe for shortcrust pastry:

Ingredients:

- 200 g of flour

- 100 g butter

- 80 g powdered sugar

- 1 egg

- 1 pinch of salt

Preparation:

1. Sift the flour and salt onto a work surface. Add the cubed butter and rub it into the flour with your fingers until you have a crumbly texture.

2. Add the sugar and egg and knead quickly to form a smooth dough.

3. Wrap the dough in cling film and place in the fridge for 1 hour before using.

Crisp dough desserts:

- Plum pie: is studded with fresh plums and as such is light, juicy and will be a great accompaniment to strong coffee, dessert wines or some German beers.

- Lemon pie: A refreshing pie with lemon cream and egg white snow on top.

- Chocolate tart: Rich tart with chocolate ganache filling and fruit topping.

Cooked pastry

Cooked dough or puff pastry, also known as pâte à choux, is the base for eclairs, profiteroles and other light, fluffy desserts.

Features and uses: Puff pastry is extremely versatile and can be filled with various creams or toppings after baking. Its light, airy texture is ideal for making elegant desserts.

Recipe for puff pastry:

Ingredients:

- 250 ml of water

- 100 g butter

- 150 g flour

- 4 eggs

- 1 egg, 2 egg whites 1 egg, 2 egg whites 1 egg, 2 egg whites 1 egg, 1 egg white

Preparation:

1. Boil the water with the butter and salt in a saucepan. When it comes to the boil, remove from the heat and stir in the flour all at once.

2. Stir until the dough starts to come away from the pot. Then gradually add the eggs until the dough is smooth.

3. Transfer the dough to a piping bag and shape it on the baking sheet. Bake in a preheated oven until golden brown.

Desserts made with cooked dough:

- Eclairs: Long, narrow cakes filled with custard and covered with chocolate.

- Profiteroli: Small balls of cooked dough filled with cream or ice cream and topped with chocolate.

This article explores the four basic types of dough that are the foundation of the pastry art: drawn dough, puff pastry, crumbly pastry and cooked or rolled pastry. Each type of dough has its own specific characteristics and uses, ranging from traditional dishes such as baklava and strudels to elegant desserts such as eclairs and lemon tarts.

In the pastry world, dough is not just a base for desserts; it is a means of expressing creativity and skill. The ability to adjust the texture, taste and shape of the dough opens up endless possibilities for creating innovative and memorable sweet masterpieces. From classic to contemporary interpretations, pastry dough remains a key element in confectionery, linking tradition and innovation, giving structure and character to confectionery and satisfying the palates of dessert lovers around the world.