Creamy Mushroom Vol-au-Vents (Puff Pastry Cases)
Puff pastry cases filled with creamy mushrooms
What pastry means in the kitchen
Pastry recipes revolve around a flour-and-fat dough that is rolled, shaped or layered, then baked until set. The defining feature is structure: pastry forms a case, lid, base or wrapper that contrasts with a filling, or stands on its own as a crisp, flaky bake.
Different pastries are built for different outcomes. Shortcrust aims for tenderness and a clean snap; puff pastry and other laminated doughs aim for lift and layers; choux pastry is cooked twice to create a hollow centre; filo relies on very thin sheets that bake crisp. The method you choose affects not just texture, but also how forgiving the dough is during shaping and baking.
Top picks in Pastry
Ensaimada (Mallorcan Sweet Spiral Pastry)
Mallorcan spiral yeast pastry brushed with lard and icing sugar
Apfelstrudel (Apple Strudel with Cinnamon, Raisins and Lemon)
Thin pastry strudel filled with cinnamon apples, raisins and lemon
Rosquillas de Anís (Anise Ring Doughnuts)
Spanish anise ring doughnuts dusted with caster sugar
Strawberry Shortcake
Tender shortcakes with macerated strawberries and whipped cream
Air Fryer Samosas
Crisp air-fryer samosas with spiced potato and pea filling.
Common pastry styles and what they’re used for
Shortcrust is the workhorse for tarts and pies because it can be pressed or rolled into a tin and holds its shape. It suits both sweet and savoury fillings, especially those that set as they cool.
Laminated pastries, including puff pastry, create distinct layers and a light bite. They are often used for turnovers, palmiers and topped tarts where the pastry itself is part of the show.
Choux pastry is piped rather than rolled; it bakes into shells that can be filled after baking, which keeps the filling’s moisture away from the pastry.
Filo and similar thin-sheet pastries bake shatteringly crisp, but they dry quickly as you work, so they reward an organised bench and a light hand with butter or oil between layers.
All recipes in Pastry
Borek (Filo Pastry with Feta, Egg and Parsley)
Crisp, golden cheese borek made with filo layers and a feta filling
Gevulde Speculaas (Dutch Spiced Pastry with Almond Filling)
Gevulde speculaas with spiced dough, almond paste filling and sliced almonds
Festival (Jamaican Fried Dumplings)
Festival dumplings are fried until crisp outside with a soft centre
Karjalanpiirakka (Finnish Rye Pasties with Rice Filling)
Thin rye pasties with creamy rice filling, served with egg butter
Sweet Red Bean Baozi
Soft yeast buns filled with sweet red bean paste and steamed until fluffy
Vegetarian Sausage Roll with Caramelised Onion
Crisp puff pastry sausage roll filled with lentils, mushrooms and caramelised onion
Profiteroles with Chocolate Sauce
Crisp choux profiteroles with whipped cream and warm chocolate sauce
Eid Baklava Tray (Filo Pastry with Walnuts and Citrus Syrup)
Golden baked filo and walnut baklava soaked with lemon syrup and orange blossom water
Su Boregi (Layered Pastry with Feta and Parsley)
Soft, rich su boregi squares with a crisp top and feta filling
Baklava (Greek Walnut Phyllo Dessert)
Greek baklava baked until golden, then soaked in warm honey syrup to set
Makowiec (Polish Poppy Seed Roll)
Makowiec poppy seed roll with honey and dried fruit, finished with icing
Banketstaaf (Dutch Almond Log Pastry)
Banketstaaf is a flaky puff pastry log wrapped around a sweet almond paste filling
Choose by filling, not just by pastry name
If your filling is wet or juicy, look for methods that manage moisture: blind-baking a base, using a thicker filling, or choosing a pastry that can be baked crisp before the filling goes in. Custards and frangipane-style fillings often pair well with a pre-baked shell because they set gently without flooding the pastry.
For savoury bakes, consider whether you want a sealed parcel or an open tart. Sealed pastries trap steam, which can soften the base; vents, a hot tray, or a pre-cooked filling can help.
If you’re serving guests, pastries that can be baked and filled close to serving, such as choux, keep their contrast. For simpler timing, tray bakes and tarts are easier to portion and carry.
Where to look next
Cuisine is a helpful companion for pastry because many classic formats are strongly regional, from filled parcels to custard tarts. Cooking method is also worth exploring, as blind-baking, lamination and piping lead to very different workflows and results.
Fusion
Chicken Teriyaki Avocado Poke Bowl
Teriyaki chicken poke bowl with sushi rice, cucumber and avocado.
American
Air Fryer Butter Biscuits
Buttermilk biscuits cooked in the air fryer and brushed with butter.
American
Southwest Quinoa Bowl
Quinoa bowl with black beans, sweet potato, avocado and lime
Italian
Rigatoni all’Amatriciana (Rigatoni with Guanciale and Tomato)
Rigatoni with guanciale, tomato sauce and Pecorino Romano
Chill
Ensalada de Naranja y Bacalao (Orange and Salt Cod Salad)
Orange and salt cod salad with red onion and olives
Grill
Chicken Souvlaki with Tzatziki and Pitta
Chicken souvlaki with tzatziki and pitta
Blended
Espresso Banana Smoothie
A creamy espresso banana smoothie with milk and yoghurt.
Roast
Za’atar Lamb Chops with Roasted Vegetables
Za'atar lamb chops roasted with courgette, pepper and red onion
Frequently asked questions
What’s the difference between shortcrust and puff pastry?
Shortcrust is designed to be tender and crisp without many layers; puff pastry is laminated to create lift and flakiness. They are not usually interchangeable without changing the final texture and structure.
Why does pastry sometimes shrink in the oven?
Shrinkage often comes from gluten tightening or the pastry being stretched when lined into a tin. Resting the dough and avoiding pulling it into place can help it hold its shape.
What is blind-baking and when do I need it?
Blind-baking means baking the pastry case before adding the filling. It’s commonly used when the filling is wet or cooks gently, so the base has time to set and crisp first.
Why does my pastry base go soggy?
Moisture from the filling can soak into pastry before it has set. A hotter start, a pre-baked base, or a filling that is cooled and thickened before baking can reduce sogginess.
Is filo pastry the same as puff pastry?
No. Filo is made of very thin sheets layered with fat; it bakes crisp and shattery. Puff pastry is a single laminated dough that rises into layers and stays more airy than brittle.
Start with the job the pastry must do
Before you choose a recipe, decide whether you need a sturdy case, dramatic flakes, a crisp shatter, or a shell to fill later. That one decision will guide the method, the filling style and the best way to serve it.
