Liza is a homemaker. She has an obsession with coffee and loves photography, baking, cooking, and writing.
December 9th Is National Pastry Day—Let's Celebrate!
Did you know December 9th is a National Pastry Day in the United States? As we are all aware, pastry is celebrated as one most favored baked goods in the world. You’ll find pastries in pretty much every culture you can think of. From French pastry, Italian, Greek, Asian, Mexican, there is a type of pastry on this list for everyone to enjoy. Therefore, on December 9th, let's celebrate National Pastry Day by making pastry at home or visiting your local bakery, picking up a few varieties, and sharing them with family and friends!
- Seven Ways to Celebrate National Pastry Day
- Five Basic Types of Pastry
- How To Say "Pastry" in Different Languages
- Homemade Pastry Recipe and Photo Tutorial
- A Gallery of Scrumptious Homemade Pastry
Seven Ways to Celebrate National Pastry Day
- Make homemade pastry dough and make your favorite pastry from it. It can be croissants, palmiers, Danishes, pies, strudels, pretzels, pain au chocolat, and many more.
- Take a picture of the pastry you made and post it on social media with the hashtag #nationalpastryday.
- Enjoy the pastry with your favorite spread like fruit jam, Nutella, or just butter. Yum!
- Enjoy the pastry with your favorite drinks, such as coffee or tea.
- Check your local bakery shops and see if they offer discounts on your favorite pastry in celebration of the holiday.
- Turn on to your favorite baking tv show and choose a pastry-focused episode.
- Invite family and friends to enjoy the pastry you've made or bought!
Five Basic Type of Pastry
- Shortcut pastry: Shortcrust pastry is often used for the base of a tart, quiche, or pie. It can be used to make both sweet and savory pies such as pumpkin pie, quiche, lemon meringue, or meat pie.
- Filo pastry: Filo is a thin unleavened dough. It is a popular type of pastry in the Middle Eastern and Balkan countries. They are made by layering many sheets with oil or butter.
- Choux pastry: Choux pastry is a delicate pastry dough extensively used in many pastries. It requires very simple ingredients such as butter, water, flour, and eggs.
- Flaky pastry: Also known as rough puff, it is a light and flaky unleavened pastry. It is often called quick pastry because of the short time its preparation requires.
- Puff pastry: Puff pastry is a flaky, light pastry made from a laminated dough composed of dough and butter. The butter is put inside the dough, making a pâton which is repeatedly folded and rolled out before baking. It is my favorite type of pastry to make at home.
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How To Say "Pastry" in Different Languages
- Malay: pastri
- Indonesian: kue-kue
- Italian: pasticcino
- German: gebäck
- Arabic: mueajinat (معجنات)
- Latin: scilis
- French: pâtisserie
- Dutch: gebakje
- Portughese: pastelaria
- Danish: gebakje
- Turkish: hamur işi
- Japanese: pesutorī (ペストリー)
Homemade Pastry Recipe and Photo Tutorial
One of the puff pastries that I enjoy making at home is Danish. Danish pastry is a multilayered, laminated sweet pastry in the viennoiserie tradition. It consists of yeast-leavened dough and fat, such as butter. Delicate and buttery, it reminds me of French pastries like croissants and brioche.
For the sponge:
- 1 1/2 cups warm water
- 1 tablespoon instant yeast
- 1 cup all-purpose flour
For the dough:
- 1 1/2 cups all-purpose flour
- 1 1/4 cups pastry flour
- 1/4 cup sugar
- 1 1/4 cups cold salted butter, cut into pieces
- Make the sponge: In a mixing bowl, combine the warm water, flour, and yeast. Combine the mixture evenly by using a spatula. Let it sit for 5 minutes.
- Make the dough: Transfer the mixture to the stand mixer with a hook attachment. Combine the all-purpose flour, pastry flour, half of the butter, and sugar. Mix using a low speed.
- Continue adding the remaining butter to the bowl and increase the speed to medium for 2 minutes or until the mixture forms a dough. (You'll notice there are chunks of butter in the dough. This is good! The butter chunks help make the pastry flaky).
- Transfer the dough from the mixer to a bowl. Cover the bowl with cling wrap and let it rest for 30 minutes before putting it in the fridge for 2 hours.
- After the dough has chilled for 2 hours, prepare a lightly floured board. Turn the dough out and dust with a little flour. Roll the dough into a rectangle. Bring two short ends of the dough to meet in the center. Then, fold the dough in half at the point where they meet (see photo below). Wrap dough with cling wrap and chill again in the fridge for 2 hours.
- Take the dough out and roll it again into a rectangle, turn the dough over and fold it into thirds (see photo below). Wrap dough with cling wrap and chill for 2 hours. Repeat the same step one more time; wrap and chill another 2 hours (or overnight).
- After 2 hours (or the next day), take out the dough and make the Danish. It can be a twist, swirl, or any shape that you want with your favorite fillings.
Note: Using the dough scraper helped me throughout the process. You might want to have a scraper while rolling and folding the dough process.
© 2021 Liza