Pastry Margarines

These margarines, also called roll-in compounds, are tougher and more elastic than cake margarines and have a waxy texture. They are especially formulated for doughs that form layers, such as Danish dough and puff pastry.

Puff pastry margarine, the toughest of these fats, is sometimes called puff pastry shortening. Puff pastry made with this margarine generally rises higher than pastry made with butter. However, as the fat doesn’t melt in the mouth like butter, many people find the pastry unpleasant to eat.