The phrase "a type of pastry" is correct and usable in written English.
You can use it when describing a specific category or classification of pastry items.
Example: "Croissants are a type of pastry that originated in France and are known for their flaky texture."
Alternatives: "a category of pastry" or "a variety of pastry".
However, there is no reason why you cannot make jam tarts from any type of pastry – I've tried most of them.
But passing Cornishmen can ease the pain of exile with some familiar food: two stalls sell Cornish pasties, a type of savoury filled pastry.
Bake it into a product, says Yoon who first began cooking with insects by baking cricket gougère, a type of cheesy French puff pastry.
The ultimate form of this glutinous type of pastry is filo, which in its raw form consists of one thin glutinous layer.
Each type of pastry varies only slightly from the next, and they often come topped or filled with a sweet, gooey custard.
One type must be choux, the second another type of pastry such as shortcrust or rough puff, and the third can be anything of their choice, from biscuits to scones to dim sum.
The type of pastry used is not defined, as long as it is golden in colour and will not crack during the cooking or cooling, although modern pasties almost always use a shortcrust pastry.
You can use the same type of pastry bag you'd use for icing.
But it was established that a) a croissant is actually a type of yeast bread, and b) even if it wasn't, there is no reason that two pastries, or a pastry cut in two, or a pastry that has been cut down the middle but not separated, could not be used as a sandwich base as long as the complete unit itself was primarily savoury.
Gibanica can also be considered to resemble a type of cheese strudel, with which it likely shares a common ancestry in the pastry dishes of the region, and the cuisines of the Byzantine and Ottoman empires.
