Pastry is differentiated from bread by having a higher fat content, which contributes to a flaky or crumbly texture.

You are looking to get that perfect flaky texture.

They are very sweet, but tasty with a slightly flaky texture.

It is usually square in shape or served as flakes, and has a crisp and flaky texture.

They are ideal for recipes where you want a flaky texture but do not need the pastry to rise impressively.

To serve, scrape the ice lightly with a soup spoon to create a flaky texture similar to that of a granite.

The suet helps give the dough its savory appeal and, more important, its flaky texture.

It has a moist but flaky texture and an intense, buttery flavor.

The process results in a layered, flaky texture, similar to a puff pastry.

During baking, the fat melts away, leaving a flaky texture.