the arrangement of alternating layers of fat and flour in rolled pastry dough.
during baking the fat melts and leaves empty spaces for steam to lift the layers of flour, resulting in a flaky pastry
plain pastry
pastry made for producing piercrusts, quiches and main dish pies
Glaze
a sugar coated icing poured over pies or pastreis that hardens to provide flavor and structure
puff pastry
a delicate pastry that puffs up in size during bakng because of many alternating layers of fat and flour
streusel topping
a crunchy flavorful topping that can be strewn over the top fo pies , made by combining flour, butter, or margarine, brown sugar ,and possibly spices and chopped nuts walnuts or almonds
Mealy
a pastry with grainy or less flay texture, created by coating all of the flour with fat