To evaluate how these fats perform under practical conditions, we tested standard market sheets beneath identical portions of sweetened cream cheese filling. Each pastry square was docked in the center, chilled to 40°F, brushed around the rim with a beaten egg wash, and baked at 400°F over double-lined baking sheets.
| Performance Metric | All-Butter Pastry (e.g., Dufour) | Shortening-Based Pastry (e.g., Pepperidge Farm) |
|---|---|---|
| Vertical Lift / Edge Rise | Moderate, uniform rise (1.2, 1.5 inches) | Dramatic vertical expansion (1.8, 2.3 inches) |
| Base Crust Rigidity | Crisp, snap-crackly; tender under filling | Dry, papery, exceptionally stiff base |
| Flavor Profile | Pronounced butter richness, toasted hazelnut notes | Neutral to mild; faint starch flavor |
| Mouthfeel & Texture | Shatters instantly; clean, quick melt on palate | Crisp exterior; leaves light waxy coating |
| Average Retail Cost (2026) | $9.99, $13.49 per 14 oz pack | $4.79, $6.29 per 17.3 oz pack |
The shortening dough won on raw height. It ballooned upward, forming an exaggerated perimeter that framed the dairy center like a high-walled trench. However, the sensory contrast told another story. The cream cheese filling, made with sugar, pure vanilla, egg yolk, and cream cheese, carries heavy dairy fats. Paired with shortening pastry, the bite felt discordant, a rich topping colliding with dry, flavorless crunch. The all-butter alternative provided harmony, allowing the dairy notes in the dough to amplify the sweetened cheese.
