What is the function of cheese in pastry?

Flavor and Texture:

* Richness and Saltiness: Cheese, especially strong varieties like cheddar or blue cheese, adds a depth of flavor and saltiness to pastries. This can enhance sweet flavors or create savory options.

* Creaminess and Smoothness: Cheeses like cream cheese or ricotta create a creamy, smooth texture in pastries, contributing to a melt-in-your-mouth experience.

* Crumbliness: Some cheeses, like Parmesan, add a crumbly texture to pastry dough, creating a satisfying crunch.

Functionality:

* Moisture and Tenderness: Cheeses like cream cheese or goat cheese can add moisture and tenderness to pastry dough, preventing dryness and creating a more delicate texture.

* Structure and Stability: Cheese, particularly those with high protein content, can help bind ingredients together, providing structure to fillings or dough.

* Lamination and Flaking: In puff pastry, cheese can be added to help create layers and promote flakiness, as it melts and separates during baking.

Specific Examples:

* Cream Cheese: Used in cheesecakes, cream cheese pastries, and as a filling for croissants, providing richness, creaminess, and a distinct flavor.

* Ricotta: A staple in Italian pastries like cannoli and ricotta cookies, adding moisture, a delicate sweetness, and a soft texture.

* Parmesan: Used in savory pastries like cheese bread and focaccia, providing a salty, cheesy flavor and a satisfying crumbly texture.

* Cheddar: Often used in savory pastries and as a filling for tarts, contributing a strong, salty flavor and a slightly crumbly texture.

Ultimately, the function of cheese in pastry depends on the specific type of cheese used and the recipe itself. Whether adding flavor, texture, or functionality, cheese plays a significant role in enhancing the overall culinary experience of pastry.