astry is essentially a type of bread and so many different types exist that there is no one way to classify them. Their chief differences have to do with their fat, the type used, its proportion, and how it is introduced it into the flour. The two main types of classification used here are: NONLAMINATED PASTRY, where solid fat is cut into the flour, or added as melted or liquid oil; or LAMINATED PASTRY, where solid fat is repeated folded into the dough using a technique called lamination. Those include Pie and Tart Crusts, Choux or Pâte à Choux, Brioche, Croissant, Danish, Puff Pastry, Phyllo, and Strudel.
