Category: Pastry

Studies suggest that filo pastry has significantly lower fat content than puff pastry before additional fat is added. But is phyllo dough healthier than puff pastry in practice, or do other factors play a more significant role? We explore the differences in ingredients, nutrition, and preparation to find out.

The global gluten-free market is projected to grow significantly, proving that demand for allergen-friendly alternatives is high. For those with celiac disease or gluten intolerance, the good news is that with the right ingredients and careful technique, it is absolutely possible to make gluten free pastry that is flaky, delicious, and structurally sound.

Most commercially produced puff pastry contains a small amount of sugar, typically less than one gram per serving. While not a primary ingredient, manufacturers often add sugar to enhance flavor, improve browning, and aid in the fermentation process. This means that while it is not overtly sweet, store-bought puff pastry is not completely sugar-free.

While many assume the flaky layers of puff pastry are created exclusively by butter, the fat used can vary significantly depending on the recipe and intended result. So, is there lard in puff pastry? The answer is nuanced, involving a complex interplay of historical tradition, modern commercial practices, and desired flavor and texture.

While many assume croissants are dairy-free except for the butter, a significant number of classic and modern recipes incorporate milk into the dough. This liquid is used in combination with water to create the perfect balance of flavor, texture, and structure for the iconic flaky pastry. The choice between milk and water, or a combination, is a key decision that affects the final result.

The origin of fried dough pastries, including beignets, can be traced back to ancient Rome, evolving through French cuisine and eventually becoming a beloved treat in New Orleans. A mini beignet is simply a smaller version of this classic deep-fried fritter, offering a perfect, poppable bite.

The term for any fat that is solid at room temperature and used to create a crumbly pastry is 'shortening'. This broad term encompasses various fats, including butter, lard, and vegetable shortening, all of which interfere with gluten formation to produce a tender, crumbly texture. Understanding how these fats work is key to mastering different types of pastries.

Over 3 million people in the United States alone have celiac disease, a condition that makes avoiding wheat flour crucial. A very common question for those managing a wheat intolerance is, "Do croissants contain wheat flour?" The short and definitive answer is yes, traditional croissants are made with wheat flour.

According to nutritional data from retailers like Pret A Manger, a single pain au raisin can contain nearly 360 calories, along with high amounts of saturated fat and sugar. This raises the question of whether pain au raisins are a healthy choice or merely an occasional treat.

According to a 2024 study presented at the European Society of Cardiology conference, consuming buttery pastries like croissants daily for just 24 days led to a 10% increase in cholesterol and a 20% increase in liver fat, illustrating exactly why are croissants so bad for consistent consumption.