Grain

Pastry

Pastry is a flour-based dough enriched with fat for crisp, flaky, or tender baked structures—shortcrust, puff, filo, choux, and hot-water crust among them. It encases sweet and savoury fillings or stands alone as laminated viennoiserie-adjacent shells. Butter, lard, or oil and handling method define layers and snap. Wheat flour is standard; specialty pastries use alternative flours for texture or diet needs.

Also known as: Pâte, Phyllo / Filo, Yufka / Baklavalık

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Explore further

Choux

Filo

Laminated Sweet

Puff

Shortcrust

Characteristics

Preparations

BakedBlind BakedFreshFrozenRaw DoughSheetedWhole

Traits

BakedButteryCrispEnrichedFlakyLayeredNeutralRichShortTender

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 342

Amount per 100 g

Total Fat 2.42 g
Saturated Fat 0.53 g
Trans Fat 0 g
Monounsaturated Fat 0.49 g
Polyunsaturated Fat 1.23 g
Cholesterol 0 mg
Sodium 5.24 mg
Salt 0.01 g
Total Carbohydrate 65.1 g
Dietary Fibre 5.88 g
Total Sugars 1.05 g
Complex / starch 61 g
Protein 10.6 g
Water 12.8 g

Detailed nutrients

Energy 342 kcal
Water 12.8 g
Carbohydrates 65.1 g
- Sugars 1.05 g
  - Monosaccharides 0.74 g
  - Disaccharides 0.31 g
- Starch 61 g
  - Amylose 15.3 g
  - Amylopectin 45.8 g
  - Digestible Starch 51.9 g
  - Resistant Starch 6.1 g
- Fibre 5.88 g
  - Soluble Fibre 2.06 g
  - Insoluble Fibre 3.82 g
Protein 10.6 g
- Plant Protein 10.1 g
Fat 2.42 g
- Saturated Fat 0.53 g
- Monounsaturated Fat 0.49 g
- Polyunsaturated Fat 1.23 g
  - Omega-3 0.12 g
  - Omega-6 0.62 g
Vitamins 60.2 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.3 mg
- Vitamin B2 — Riboflavin 0.1 mg
- Vitamin B3 — Niacin 3.86 mg
- Vitamin B5 — Pantothenic Acid 0.57 mg
- Vitamin B6 0.24 mg
- Vitamin B7 — Biotin 2.8 µg
- Vitamin B9 — Folate 27.8 µg
- Vitamin C 2 mg
- Vitamin E 0.73 mg
- Vitamin K 1.8 µg
Minerals 273 mg
- Major Minerals 267 mg
  - Calcium 61 mg
  - Sodium 5.24 mg
  - Potassium 201 mg
- Trace Minerals 6 mg
  - Iron 0.6 mg
  - Zinc 0.4 mg
  - Iodine 5 µg
Salt 0.01 g
- Sodium Chloride 0.01 g

Vitamins

vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.3 · vitamin-b2-riboflavin: 0.1 · vitamin-b3-niacin: 3.86 · vitamin-b5-pantothenic-acid: 0.57 · vitamin-b6: 0.24 · vitamin-b7-biotin: 2.8 · vitamin-b9-folate: 27.8 · vitamin-e: 0.73 · vitamin-k: 1.8 ·

Minerals

Sodium: 5.24 · Potassium: 201 · Calcium: 61 · Iron: 0.6 · Zinc: 0.4 · Iodine: 5 ·

Dry grains are starch-forward with bran fibre when whole; refining strips fibre and some minerals.

In the kitchen

Culinary partners and combinations that usually underperform with Pastry.

Pairs well with

Classic and complementary matches

AppleTarts
ButterLaminated doughs
CheeseSavoury pastries
Cream
Egg
Sugar

Usually avoid with

Often clash in flavour or tradition

History

500 BCEGR

Early oil-and-flour doughs in the Mediterranean prefigured layered pastry traditions.

1600FR

French pastry kitchens refined puff and shortcrust techniques foundational to modern pâtisserie.

1700TR

Filo and baklava traditions exemplified ultra-thin sheet pastry across Ottoman cuisines.

1900

Commercial frozen pastry sheets brought puff and shortcrust into home kitchens worldwide.