Whole Wheat Pastry Flour

Has anyone tried this in their baking? How did it turn out? Is it as light as white flour or is it more dense on the finished product?

I've used whole wheat flour (wasn't "pastry") for making bread and it was more dense than white.  I don't know if that's helpful to you or not.  I know there  many different kinds of flour out there.  Since pastries are typically expected to be light, perhaps the "pastry" verision somehow is?  More of a question than a statement on my part.  I look forward to hearing from the experiences of others and learning something new!

I use it regularly.  Usually I use half ww pastry flour with all purpose or half WW with all purpose.  I've never noticed a difference in denseness for the finished product when I use ww pastry flour.  

thanks birdie... I was looking at trying some of the family's normal recipes with it to see if i can make them a tad bit more sleeve friendly but I am not a fan of brick biscuits and such lol.