Have you ever wondered what type of dough best suits each recipeCooking is an art in which dough plays a fundamental role, as it is the basis of many dishes, both sweet and savory. From crispy homemade pizzas to juicy empanadas or delicate cakes, choosing the right dough can make the difference between a mediocre result and a a dish worth remembering for its texture and flavor.
Today we are going to guide you through the universe of the most used masses in cooking, addressing its specifics, most common uses, advantages, and tips to always get it right. Whether you're looking for speed, versatility, a gluten-free option, or a base that enhance the flavor of your favorite ingredientsHere you have all the information you need to master any dough and impress at the table.
Types of dough: which one to choose for each dish
The range of doughs available today is very wide, from traditional homemade preparations to pre-cooked and ready-to-use options found in most supermarkets. Know the characteristics of each mass It allows you to get the most out of each recipe, saving time and ensuring the best flavor and texture for your dishes.
The precooked doughs (chilled or frozen) are a great solution for those looking for practicality, although it is important to know that their composition differs from traditional homemade. They usually include ingredients such asor vegetable fats (often palm oil, sunflower oil or butter) and a high salt content. So, if you're looking for a healthier or more personalized result, we encourage you to try homemade recipes as well.
The most notable and popular are:
- Puff pastry: Legendary in pastry and confectionery, although it is also used for savory cakes and appetizers.
- Shortcrust pastry: Ideal for tartlets, sweet and savory pies, quiches and cookie bases.
- Patty dough: Perfect for empanadas, cocas and Mediterranean bases, it allows for a wide variety of fillings.
- Pizza mass: Essential for classic and variant pizzas, with a spongy and crispy texture.
- Filo pastry: Very light, crispy and delicate, excellent for wrapping both sweet and savory fillings.
- Gluten-free doughs: Specific options for those with intolerances, with alternatives such as gluten-free puff pastry.
The market offers these masses both Refrigerated, fresher and easier to use, such as frozen ones, which are usually cheaper but may lose some quality in texture and flavor.
Puff pastry: Layers, lightness, and versatility
La puff pastry It is probably one of the most appreciated for its incredible texture. It is composed of multiple alternating layers of flour and fat (preferably butter), which expand and separate when baked, achieving that airy and delicate appearance. It is no wonder that its homemade preparation is considered a challenge of patience and pastry technique, as it requires folding, resting, and a great deal of precision. Therefore, the ready-to-use puff pastry sheets They have become the allies of many cooks and professionals.
This mass is extremely versatile. Queens of pastry with such classic preparations as croissants, napolitanas, and palmeritas, but it's also unsurpassed in tartlets, empanadas, and savory canapés. Simply roll it out to the desired thickness (usually about 4 mm), fill or cover, and bake until golden brown and crispy. If you're looking for a gluten-free option, there are now brands and variants that achieve a surprisingly similar result to the traditional one.
Some iconic puff pastry dishes include:
- Croissants: They are prepared by cutting the dough into triangles, rolling them and baking until they rise and turn golden.
- Neapolitan: Stretching the dough into strips, placing chocolate inside and rolling before proving and baking.
- Cream and fruit tarts: A baked puff pastry base that is then topped with custard and fresh fruit.
- Canapés and savory tartlets: Stuffed with vegetables, sausages or seafood, and baked in small molds.
Important tip: To give them a shiny, professional finish, brush your puff pastry pieces with egg before baking. And if you're looking for extra flavor, brush them with a touch of jelly or melted chocolate afterward.
Shortcrust pastry: the best base for tarts and quiches
La shortcrust pastry or shortcrust pastry It is distinguished by its rigid, sandy, and very fragile texture, especially when baked. It doesn't contain yeast or raising agents, so it doesn't rise in the oven, making it an excellent base for tarts and pies, both sweet and savory. For example, quiche Lorraine or fruit tarts like apple and custard.
It is mainly made with flour, butter and a pinch of salt, which gives it a neutral flavor that can be adapted to any filling. For a crispier finish, you can add an egg to the dough. Use springform pans to facilitate unmolding and let it cool well before serving so that it maintains its shape.
Some culinary uses for shortcrust pastry are:
- Sweet cakes: Cream and fruit, cheese, lemon, cottage cheese…
- Individual tartlets: For appetizers and desserts.
- Quiches and savory dishes: Mixing egg, cream, bacon, cheese and vegetables to taste, which are baked on the base.
- Savory vegetable tarts: Pepper, bonito, mushrooms or seafood.
As a trick, you can Bake the blank crust a few minutes before filling itThis will prevent the filling from moistening the dough and give you a crispier result.
Empanada dough: from the Atlantic to the garden
La empanada dough It is the absolute queen of Galicia, although we also find variations throughout the Mediterranean in the form of cocas (flat cakes). It stands out for being more elastic and malleable than the brioche, thanks to the extra oil in its formulation.
It is used for recipes of classic empanadas —round, rectangular or square— These can be filled with an infinite number of fillings: meat, fish, seafood, vegetables, or a combination of all of these. The usual procedure is to prepare the filling, place it on a layer of dough, cover it with another layer, seal the edges, and brush with egg before baking to achieve that shiny, appetizing finish.
- Galician Empanadas: Traditional tuna, bonito, cod with raisins, chicken or scallops.
- Mediterranean cokesThinner and with only a single layer of dough as a base, on top of which are placed vegetables, meat, fish, or sausages; ratatouille or tuna are very popular.
Tip: If you want a golden, crispy result, make sure not to overfill the filling and seal the edges well before baking.
Filo pastry: the most delicate and crispy
La filo pastry It is another fascinating option for those looking for a distinctive touch in their dishes. Its origin is Arabic, and it is characterized by being composed of very thin sheets which become ultra-crispy when baked. They are fragile and break easily, so always handle them with dry hands and extreme care.
Among its most desirable uses are:
- Salty packets: Filled with cheese, vegetables, seafood, minced meat or combinations of your choice.
- Crispy dessert baskets: It is baked between molds to form baskets that you can then fill with ice cream, fruit or mousse.
Due to its thinness, it cooks very quickly It's also a good idea to use pre-cooked fillings, as the dough doesn't hold up to long cooking times. For extra flavor, brush each sheet with olive oil or melted butter before assembling your parcels.
Gluten-free doughs: alternatives for all palates
Demand for doughs suitable for people with gluten intolerance has driven many innovations in the market. A good example is gluten-free puff pastry, which replaces wheat flour with blends of rice, corn, tapioca, or quinoa. The challenge is to replicate the characteristic texture and flavor of classic puff pastry, something that brands like Schaer have successfully achieved, earning them some of the most highly recommended.
When choosing a gluten-free dough, always check that it is certified And check that the ingredients are of high quality, without traces or cross-contamination. The best gluten-free doughs achieve a light, airy structure and a flavor very similar to the original dough. They are malleable, easy to work with, and allow for innovative recipes such as croissants, palmeritas, quiches, or tarts.
Recommended characteristics of a good gluten-free dough:
- Light and crispy texture, with well-defined layers.
- balanced taste, without bitter or artificial aftertaste.
- easy handling, which does not break easily when working with it.
- Versatility for both sweet and savory preparations.
We encourage you to try different brands until you find the one that best suits your culinary preferences and health needs.
The balance between convenience and flavor: homemade doughs vs. pre-cooked doughs
The dilemma between prepare homemade dough or buy a ready-made one It's common in modern cooking. Homemade doughs allow you to control each ingredient, using healthier fats like olive oil or real butter, and adjusting the amount of salt according to taste or needs. You can also experiment with whole-grain flours or alternative grain flours.
On the other hand, precooked doughs They save time and effort, making them essential in countless homes. However, it's a good idea to choose quality brands, opt for refrigerated versions (their texture is usually better than frozen ones), and check labels to avoid unhealthy ingredients or excess salt and saturated fats.
Whatever your preference, the important thing is adapt the chosen dough to the dish you are going to prepare, always seeking a balance between ease, flavor, and health. If you have the time and desire, go ahead and make some homemade dough. The satisfaction and aroma generated in your kitchen are incomparable!
General tips for working with dough and improving your recipes
Mastering any dough, whether puff pastry, shortcrust pastry, empanada pastry, pizza pastry, or filo pastry, is a matter of practice and following a few simple tricks:
- Let homemade doughs rest (especially those containing yeast) in a warm place, covered, so that they develop their texture better.
- Use a floured surface both to stretch them and to manipulate them, but without overdoing it to avoid them drying out.
- Brush with beaten egg to give shine and color before baking.
- In the case of more delicate doughs, such as filo pastry, handle with dry hands and if you don't work quickly, cover them with a damp cloth so they don't dry out.
- If you use gluten-free dough, Handle it gently and try not to overload the filling to prevent it from breaking or becoming overly moist.
The choice of the right dough, proper handling and achieving the right cooking make the difference in any dish, and allow you to continually innovate!
Having a good base is what makes any recipe memorable, whether it's a pizza to share, an empanada to bring to a family meal, a quiche for a celebration, or a puff pastry tart with fresh fruit for dessert. Explore, compare options, try variations, and dare to make your own dough at home; with the information, tips, and tricks you now have, you're sure to succeed and enjoy every bite.