Pastries are dough-based goods, mostly made from flour, water and fat, sometimes also with eggs and sugar. You can have sweet or savory pastries and they come in different versions, each with their own specific textures:

• Puff Pastry: Very flaky, crisp, and light. Mainly used for apple turnovers and the classic Mille Feuille.
• Shortcrust Pastry: crumbly and tender dough. Mainly used for tarts, like the Lemon Meringue Tart or classic Fruit Tarts, and quiches
• Choux Pastry: Crisp outside, slightly soft inside and when baked, it becomes hollow inside. The most iconic choux pastries are the Éclair and the Saint-Honoré.
• Filo Pastry: Ultra-thin, crisp, brittle, known to shatter into delicate flakes. A well-known dessert made with Filo pastry is the Turkish Baklava.