What two characteristics are used to describe high quality pastry?

1. Flaky Texture: This refers to the distinct layers within the pastry that separate easily and create a light, airy mouthfeel. This is achieved through proper lamination (folding and rolling the dough with butter) and careful baking techniques.

2. Tenderness: High-quality pastry should be delicate and melt in your mouth, not tough or chewy. This is due to the right balance of ingredients, including the quality of flour and fat, and the precise amount of hydration.