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These cookies from Cooking Light are really delicious and use whole-wheat pastry flour!
http://www.eatingwell.com/recipes/rasp_choco_thumbprint.html

Here are how mine turned out: http://www.flickr.com/photos/inothernews/318084765/in/set-72157594571304802/
(Sorry for the bad photo, my digital camera had just broken so I used my iSight on my computer!)

The King Arthur Flour Company's Whole Grain Baking book has lots of good ideas for whole wheat ... I love the whole-grain cut-out cookies speckled with oats, for example. It's a very inspiring read in general, and I'm sure they've got plenty of ideas for pastry flour.

I just made scones from Alice Water's Art of Simple food -- they call for whole wheat pastry flour (and are tasty). Whole wheat pastry flour, local cream (I used half and half), orange zest, cranberries, and a sugar sprinkle on top.

You should keep the pastry flour cool or in fridge.

I used mine to partially sub for AP flour in these bananas foster cupcakes: http://erinsfoodfiles.blogspot.com/2009/02/bananas-foster-cupcakes.html.

You couldn't tell at all they had an WW flour, and next time I make those cupcakes (there most certainly WILL be a next time) I'll probably use even more WW pastry flour. I use the Hodgson's Mill brand.

This reminds me...I have a bag of that flour: bought it when I was testing a recipe and have most of it left (needed like a tablespoon total :))

If someone has some great savory ideas, could you please email them to me? orchidgirl1979 at gmail

Thank you!

I use it for quiche crusts - yum. And because I had it on hand, I used a cup of WW pastry flour and a cup of regular white flour in my banana bread. Plus a 1/4 cup of flax seed and some raisins.

This cake recipe is phenomenal, and relies on the nutty flavor of whole wheat pastry flour. It works with whatever seasonal fruit is on hand. (I skip the salt on top, though: it's too much for me.)

Check out the baked goods recipes at 101cookbooks. Heidi uses a lot of whole wheat pastry flour in her baking and the things I've made from her site have always turned out great. My favorite are the All-Natural Thin Mints - they are just like the girl scout ones, but made with simple, natural ingredients (and whole wheat pastry flour).

Whole wheat pastry flour is also know as...drum roll...graham flour. So you could make graham crackers with it. King Arthur has a good recipe.

You could also make these cupcakes which are ridiculously delicious. I have made them and subbed a/p flour for the whole wheat pastry flour and I've made them as per the recipe, and they are better when you use the wwpf.

I use a mixture of whole wheat pastry flour and all-purpose flour for just about everything these days.

Ratio of total flour breaks down to about:
3/4 of WWPF
1/4 of it as AP flour

Ellie K at Healthy Appetite on Food Network uses WWPF in most of her baking recipes with this ratio, which is what got me started. Her recipes over at Food Network would be another place to look around.

I got turned on to whole wheat pastry flour from a recipe for Tahini Oat Cookies. I like substituting agave for the maple syrup and adding dried cranberries.

Lately I've been making my own version of Effie's Oatcakes using this recipe. I use whole wheat pastry flour instead of all-purpose flour, and Jungle Shortening. Absolutely delicious, and perfect with coffee or black tea.

I've been dying to try these mini chocolate chip cookies since Heidi of 101 Cookbooks posted them last week, but I haven't gotten around to getting the WWPF yet!

am I the only one who has just subbed it for regular pastry flour? And I didn't know the difference... (and why is it the only pastry flour that the coop stocks? Assuming we belong to the same coop.)

I think graham flour is a courser grind of whole wheat flour than pastry flour. I use whole wheat pastry flour for all my muffins and quick breads. Basically I sub it in for anything that doesn't need gluten. I accidentally used it in pizza dough once and it turned out very weird, kind of like a giant cracker. Not exactly what I was going for.

I love it in quiches, I also made wholewheat sables from alice medrich's book, and it works great in a healthy carrot cake.

I just used whole wheat pastry flour to make the lemon cake in Mastering the Art of French cooking. Turned out great. You could not tell that it wasn't white flour.

Like others who have posted, I combine this type of flour with unbleached all-purpose. First, I am trying to improve my family's health and have to disguise it, since they are not overly fond of whole wheat. Second, I bake regularly and find that the addition of whole wheat adds a nuttier, slightly toasted taste that really improves most baked items.

I bought that flour fr the PS Coop a few weeks ago and used them in a lemon poppyseed muffin..they were awesome!
To be fair, I used about 3/4 WWPF and 1/4 regular AP flour.

Mmm.. it makes me feel slightly less guilt for eating muffins (which we all know is really cake) for breakfast.