Can vegetable spread be used to make pastry puffs?

Here's why:

* Fat Content: Vegetable spread often has a lower fat content than butter, which is crucial for creating the flaky, layered texture of pastry puffs.

* Water Content: Vegetable spread tends to have a higher water content than butter, which can make the pastry dough too moist and sticky, hindering puffing.

* Melting Point: The melting point of vegetable spread can be lower than that of butter, making it more likely to melt during baking, resulting in a soggy pastry.

Instead of vegetable spread, you can use:

* Unsalted butter: The ideal choice for classic pastry puffs.

* Shortening: A good alternative if you want a slightly less buttery flavor.

For the best results, ensure you use high-quality ingredients and follow a reliable pastry puff recipe.