Rough Puff Pastry (or quick puff pastry) dough is a mechanically leavened dough. It is made via the biscuit mixing method and a folding process that produces a flaky texture similar to that of puff pastry without the time commitment of the double-turn method. However, because it isn’t a true laminated dough, it won’t achieve the same rise as puff pastry. The dough ratio is 8 FLOUR : 8 FAT : 1 LIQUID.
