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Puff pastry starts out as a dough of just water and flour. This dough gets rolled, stretched, and folded with chunks of butter added again and again until all of those layers are there. It’s actually very thin layers of dough separated by equally thin layers of butter. In the oven, the water in the layers of dough (and some water in the butter) turns into steam. This steam puffs up each thin sheet of dough before evaporating into the oven. What’s left behind is a delicate shell of airy pastry.

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Filo Pastry

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Filo dough is usually made with flour, water, salt, egg, and sometimes vinegar. The acids in vinegar help increase the flexibility of gluten so the dough stretches more easily. The word "phyllo" in Greek means leaf, so the name "filo" is for a type of dough that has been stretched and pulled gently into sheets so thin they're almost like tissue. Then, they're brushed with melted butter and stacked into layers, filled and baked. Or, a single sheet is buttered and folded around a filling to create many crisp layers surrounding a sweet or savoury interior.
An example of a filo pastry recipe is baklava .

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Puff Pasty

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Choux Pastry

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What is it like: Raw, it’s a dense, slightly fatty, dough. However, once cooked and baked, it forms a slightly crunchy hollow shell, that’s very light and airy. Baked choux contains more air than dough. These large hollow spaces within are the perfect place for fillings, such as creme patisserie.
What does it taste like: Choux pastry itself doesn’t have a lot of flavor. It is slightly eggy, but otherwise quite neutral in flavor.
What can you make with it: profiteroles and eclairs
Boiling the butter and water: Bringing the water and butter mixture to a full boil before adding the flour is necessary to provide enough heat for the flour to cook. The flour is what contributes to the structure of the choux pastry. The starch in the flour swells when heated and absorbs the liquid to form the dough
Adding the eggs: The eggs are the raising agent. You want to make sure that the dough cools down before adding the eggs, or else you will end up cooking the eggs.
Baking the dough: The moisture in the dough forms steam as the puffs bake in the oven.

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Shortcrust

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Shortcrust Pastry
- Basic ingredients: Flour, Butter and Water
- Shortcrust pastry is made using the rubbing in method. In this method, people use their fingers to rub the fat into the flour. The fat used is usually butter.
- Examples of bakes with shortcrust pastry: Tarts, Pies, Pasties and Quiche.
- When baking shortcrust pastry in the oven, the expanding air stretches the gluten in the flour and the fat melts, which helps create a crumbly texture.