What type of fat does you use to make pastry?

However, I can tell you the types of fat commonly used in pastry:

Common Fats for Pastry:

* Unsalted butter: The classic choice, butter adds flavor and creates flaky layers.

* Shortening: A solid, hydrogenated fat, it produces a very tender and flaky pastry.

* Lard: Animal fat that yields a rich, flavorful, and incredibly flaky pastry.

* Olive oil: A healthier alternative, it produces a slightly denser, but still delicious pastry.

* Vegetable oil: Versatile and affordable, it creates a tender pastry.

Choosing the right fat depends on your desired texture and flavor:

* Flakiest: Butter, shortening, and lard.

* Tenderest: Shortening and lard.

* Healthiest: Olive oil or vegetable oil.

* Flavor: Butter and lard add the most flavor.

Tip: For a truly flaky pastry, use a combination of butter and shortening.

Let me know if you want more information about specific pastry recipes!