Why is butter preferred over shortening in puff pastry?

In puff pastry, the quality of ingredients plays a crucial role in the final texture and flavor. Butter is preferred over shortening primarily because it creates a flakier texture. The reason butter yields a flakier pastry lies in its water content, which contributes to steam creation during baking. As the dough bakes, the water in butter evaporates and creates steam. This steam helps separate the layers of the dough, resulting in the desirable flaky layers that puff pastry is known for.

Additionally, the flavor of butter enhances the overall taste of the pastry, making it more pleasant to eat. The richness and distinct taste of butter develop a more complex flavor profile compared to shortening, which lacks the same depth of flavor. While other factors such as cost and shelf life are considerations in pastry making, it's the flaky texture and enhanced flavor that make butter a superior choice in puff pastry.