kind type of pastry

Based on the origin of said pastry comes from the word meaning a mixture of flour paste, liquid and fat. Making pastry refers to the various dough (paste and dough) and more derivatives. No pastry products that use yeast and some are not using yeast. In general, crispy textured pastry products, the dough does not dull. However, some products require pastry dough that is smooth when diroll like Danish Pastry, Croissant, Puff Pastry.

And this he types pastry:

puff Pastry
      Puff pastry is a pastry that has dough without yeast. Puff pastry dough prepared by basic dough and roll-in fat (coatings). Characteristics umumpuff pastry refers to a composition and method of production. Puff pastry should inflate, have a crispy skin, tender crumb, aroma good, and usually less sweet than other bakery products.

Danish Pastry
      Danish pastry made from unleavened dough and roll-in fat, and usually have a sweet topping or content.

croissant
      Croissant (pastry dikembang by yeast). Croissant dough is basically similar to the danish dough but danish more use of sugar and eggs so as it tastes sweeter and more tender.

phyllo
      Phyllo dough is very thin and delicate and should be treated with caution.

Short Paste / Short Dough
      Short pastry is a product that uses a high fat content and baking ingredients can be added. In addition to the leavened dough and puff dough, short dough paste is a kind of good.

Choux Paste (Dough Sus)
      Choux paste is often also called a profiterole defined as soft textured cake and empty inside, so it can be filled custard with a variety of flavors.