Pastry is a dough of flour, water, and fat used for pies and tarts. It is also the baked goods made from that dough. Croissants, danishes, and éclairs are pastries. Pie crust, tart shell, and puff pastry are pastries. The pastry is the dough. The pastry is the bake. The pastry is the same.

Pastry comes in several types. Shortcrust pastry is crumbly and used for pies and tarts. Puff pastry is layered and flaky. It is used for croissants and vol-au-vents. Choux pastry is light and airy. It is used for éclairs and cream puffs. Filo pastry is thin and flaky. It is used for baklava and spanakopita. Each has its own texture. Each has its own technique. The pastry is the type. The type is the pastry. The pastry is the same.

Pastry requires precision. The flour must be measured. The fat must be cold. The water must be ice cold. The dough must be handled gently. The gluten must not develop. The pastry must be chilled. The pastry must be baked. The pastry is the craft. The pastry is the art. The pastry is the same. The same is the kitchen. The kitchen is the pastry. The pastry is the cook. The cook is the pastry. The pastry is the same. The same is the meal. The meal is the pastry. The pastry is the same.