I think your question is a bit more involved than &quot;just cook it&quot;. Pastry evolved over many years. Techniques were developed and learned and passed on.<p>This involves more than just the temperature of the oven. When baking bread you want long gluten chains, so you need the bread. But for most pastries you don&#x27;t want that so you need to distribute the fat without building up the gluten chains.<p><a href="https:&#x2F;&#x2F;vintagecookbooktrials.wordpress.com&#x2F;2011&#x2F;02&#x2F;27&#x2F;a-short-history-of-pastry&#x2F;" rel="nofollow">https:&#x2F;&#x2F;vintagecookbooktrials.wordpress.com&#x2F;2011&#x2F;02&#x2F;27&#x2F;a-sho...</a><p>&gt; The many different kinds of pastry which are made in Britain today have evolved over the centuries from a crude flour and water dough mixture invented by the Romans. The paste was wrapped around meat and game before roasting and was not intended to be eaten. It served only to retain meat juices and aroma.