from a developed dough composition comprising i wheat flour ii resistant wheat starch and iii vital wheat gluten b a fiber containing sweet filling composition comprising a fiber source selected from the group consisting of inulin polydextrose and mixtures thereof and c a fiber containing icing composition comprising a fiber source selected from the group consisting of inulin polydextrose and mixtures thereof in many embodiments the high fiber pastry articles of the invention comprises about 5 10 grams fiber in a 54 gram serving of the pastry the high fiber containing fried pastry products of the invention are prepared from a developed dough composition comprising wheat flour water yeast resistant wheat starch vital wheat gluten fat and may further include certain option ingredients ingredients making up the developed dough composition are described in more detail below developed dough compositions suitable for use in the present invention comprise wheat flour the wheat flour provides a source of protein for the developed dough matrix in order to provide a high fiber content in the pastry articles of the invention a portion of the wheat flour that would typically be present in the dough composition is replaced with resistant wheat starch thereby reducing the amount of wheat flour that is present in the dough composition as compared to low fiber dough compositions typically a low fiber dough composition might comprise about 50 60 wt wheat flour having about 11 13 protein typically the amount of wheat flour present in the dough compositions of the invention ranges from about 30 40 wt more typically ranging from about.