Pastry is distinguished from bread by having a higher fat content, which contributes to a flaky or crumbly texture. A good pastry is light, airy and fatty, but firm enough to support the weight of the filling. When making a short crust pastry, care must be taken to blend the fat and flour thoroughly before adding any liquid. This ensures that the flour granules are adequately coated with fat and less likely to develop gluten.
| Zebra pastries |
 |
|
| Chocolate delight |
 |
|
| Strawbery pastries |
 |
|
| Chocolate chips |
 |
|
| Honey almond |
 |
|
| Kasata pastries |
 |
|
| Chocolate cream |
 |
|
| Mango pastries |
 |
|
| Pineapple pastries |
 |
|
| Chocolate ball pastries |
 |
|
| Pastries |
 |
|
| American forest |
 |
|
| Pastries |
 |
|
| Blackforest |
 |
|
| Butter Scotch |
 |
|
| Chocolate Cream |
 |
|
| Kasata |
 |
|
| Chocolate Nut |
 |
|
|
Pastries 
