A high quality pastry should be tender enough to cut easily, but not crumble, have thin layers of gluten, and be crisp and golden brown.

Question

Quizplus · Accepted Answer

A high-quality pastry should indeed be tender enough to cut easily without crumbling, indicating a perfect balance of fat and gluten development. The thin layers of gluten contribute to its structure and flakiness, while being crisp and golden brown is a sign of proper baking.

A High Quality Pastry Should Be Tender Enough to Cut