Flaky vs Rough Puff Pastry

Both rough puff and flaky are the best pastries to use when making pies, as the light, crisp texture contrasts with the dense meat, fish, or vegetable fillings. Flaky pastry is made by blending flour, salt, and butter to make dough, to which small pieces of butter are then added before the rolling, folding, and resting. Rough puff is harder to make as it requires definition in its layers in place of the irregularity of flaky pastry where imperfections are part of the effect.