Rough puff pastry creates beautiful flaky layers through a simplified lamination process compared to traditional puff pastry. The key is keeping butter cold throughout - work quickly and chill the dough between folds to prevent butter from melting into the flour. Each fold creates exponential layers, with book folds creating more layers than envelope folds. Use ice cold water when mixing, and freeze the dough briefly between turns if the kitchen is warm. The butter should remain in distinct pieces that will create steam pockets during baking, resulting in dramatic rise and flakiness. Watch for butter leaking during baking - this indicates the butter wasn't cold enough or the dough was overworked.