Flaky pastry, also known as blitz pastry or rough puff, is a light and flaky unleavened pastry that is similar to, but distinct from, puff pastry.
 Flaky pastry relies on large lumps of shortening (approximately 1-in.
/2½ cm.
 across) mixed into the dough, as opposed to the large rectangle of shortening in puff pastry.
 Flaky pastry dough is then rolled and folded in a manner similar to puff pastry.
Kings of Pastry is a film by D.A. Pennebaker and Chris Hegedus that follows a group of world-class French pastry chefs as they compete for France's most prestigious craftsmen award: Meilleur Ouvrier de France, awarded by French President Nicolas Sarkozy.
 The competition, which takes place in Lyon, France, features a diverse range of creative trade professions, from carpentry to jewelry design to pastry making.
 The honor of wearing the blue, white and red striped collar given to the winners is considered to be the ultimate recognition of excellence in the pastry field.
 The film focuses primarily on Chef Jacquy Pfeiffer, co-founder of Chicago’s French Pastry School, and one of the sixteen finalist chefs competing — the sixteen finalists were selected from eighty semi-finalists during the semi-final rounds that took place in the months prior to the final competition.
Huff paste was a cooking technique involved making a stiff pie shell or "coffyn" using a mixture of flour, suet, and boiling water.
 The pastry when cooked created a tough protective layer around the food inside.
 When cooked, the pastry would be discarded as it was virtually inedible.
 However the shell became soaked with the meat juices and was sometimes eaten by house servants after the meal had concluded.
This is a list of choux pastry dishes.
 Choux pastry, or "pâte à choux," is a light pastry dough that contains only butter, water, flour and eggs.
 The high moisture content of the dough causes it to produce steam when cooked, which puffs the pastry.
Ox-tongue pastry () or horse-ear pastry (), also referred to as Chinese Doughnut, is a Chinese pastry that is popular in south China in the provinces of Canton and Fujian.
 It is a fried dough food that is elliptical in shape and resembles an ox tongue or a horse ear.
 The pastry texture is chewy, with a soft interior and a crunchy crust.
 Ox-tongue pastry is lightly sweetened, and eaten as part of breakfast with soy milk.
 The pastry is made in a similar way as Youtiao, however, sugar is added to the flour.
Puff pastry, also known as pâte feuilletée , is a flaky light pastry containing several layers of butter which is in solid state at 20 °C (68 °F).
 In raw form, puff pastry is a laminated dough composed of two elements: a "dough packet", the "détrempe ", and a "butter packet" or other solid fat, the "beurrage. "
 Preparing a classic puff pastry requires an envelope formed by placing the beurrage inside the détrempe.
 An "inverse puff" pastry envelope places the détrempe inside the beurrage.
 The resulting "paton " is repeatedly folded and rolled out before baking.
Youtiao, also known as the Chinese fried churros, Chinese cruller, Chinese oil stick, Chinese doughnut, You Char Kway/Cakwe/Cakoi/Kueh/Kuay (in Malaysia, Indonesia, and Singapore), and fried breadstick, is a long golden-brown deep-fried strip of dough eaten in China and (by a variety of other names) in other East and Southeast Asian cuisines.
 Conventionally, "youtiao" are lightly salted and made so they can be torn lengthwise in two.
 "Youtiao" are normally eaten at breakfast as an accompaniment for rice congee, soy milk or regular milk blended with sugar.
A nunt is a pastry originating from Jewish cuisine and vaguely resembles nougat.
 The pastry is predominantly served at the Jewish celebration of Purim, where self-made sweets are customarily given to neighbours and friends.
 Nunt is traditionally made from dark forest honey, which is cooked along with sugar and then mixed with coarsely cut walnuts.
 The result is placed on a smooth, wet board or an oiled marble plate, left to cool, and then cut into small rhombic-shaped pieces.
This is a list of pies, tarts and flans.
 A pie is a baked dish which is usually made of a pastry dough casing that covers or completely contains a filling of various sweet or savory ingredients.
 A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry.
 The pastry is usually shortcrust pastry; the filling may be sweet or savory, though modern tarts are usually fruit-based, sometimes with custard.
 Flan, in Britain, is an open pastry or sponge case containing a sweet or savory filling.
 A typical flan of this sort is round, with shortcrust pastry.
Custard is a variety of culinary preparations based on a cooked mixture of milk or cream and egg yolk.
 Depending on how much egg or thickener is used, custard may vary in consistency from a thin pouring sauce ("crème anglaise") to a thick pastry cream (French: "crème pâtissière") used to fill éclairs. Most common custards are used as desserts or dessert sauces and typically include sugar and vanilla.
 Sometimes flour, corn starch, or gelatin is added as in pastry cream or "crème pâtissière".

Question: How are the Ox-tongue pastry and the Youtiao cooked?
Answer: fried