Quick Puff Pastry

Variously called rough, half, express and even Scottish puff pastry, this quick method works especially well for thin or small pastries when you don’t need the dough to rise to great heights. It’s much faster to prepare because all the ingredients are mixed together from the outset with no separate rolling and layering of dough and butter. The ingredients are the same as the traditional dough; the assembly is completely different and the dough gets only three instead of four turns.