Maybe, RR, that now is the time to challenge your pastry chef side? I have had some pastries in areas of Spain where they don't have lard or butter, only olive oil. The pastries are actually made with olive oil. Oh, and they're good. Very good.

Oh, and I've read (on the Canadian flax seed web site), but not tried that a 1/4 cup of ground flax seed in water can substitute for an egg. That would reduce the cholestorol of the dish and up the Omega's.

I once met a woman who was a home baker that was diagnosed with Celiac. She embraced it as a challenge to her baking skills....perhaps you could do the same with EVO based pastries? [[insert evil, prodding smily face here]]