Lattice (pastry)

Lattice (pastry)

A Lattice (pastry) is a type of pastry that is characterized by a crisscrossed pattern on its surface. This pattern is created by weaving strips of dough over and under each other, creating a lattice-like appearance. The lattice design is not only aesthetically pleasing, but it also allows steam to escape during baking, which can prevent the pastry from becoming soggy.

History

The exact origins of the lattice pastry are unclear, but it is believed to have been developed in Europe during the Middle Ages. It was likely inspired by the lattice designs seen in architecture and art during this period. The technique of creating a lattice pattern with dough was initially used in the making of pies, particularly fruit pies.

Preparation

To prepare a lattice pastry, dough is rolled out and cut into strips. These strips are then woven together to create the lattice pattern. The dough can be made from a variety of ingredients, including flour, butter, sugar, and eggs. The type of dough used can greatly affect the texture and flavor of the pastry.

Variations

There are many variations of lattice pastries around the world. In the United States, lattice pastries are often used in the making of apple pies and cherry pies. In the United Kingdom, a lattice pastry is often used in the making of a pork pie. In Italy, a lattice pastry is often used in the making of a tart known as a crostata.

See also

• Pastry
• Pie
• Tart
• Baking

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