Butter is a great option for most home cooks and specialty chefs since it’s easily available and contains less fat. Use rich organic butter that contains less water. Be sure to chill your dishes and your butter for delicious flaky pastry.  Pastry margarine, on the other hand, is preferred by commercial pastry shops. The same flavor and structure have to be maintained on a larger scale to meet client needs. It is easier to work with even at room temperature, however, it contains higher levels of fat translating to lots of calories in your puff pastry.