Flaky Pastry; Rough Puff Pastry. What's The Difference

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kah22

Flaky Pastry; Rough Puff Pastry. What's The Difference

In some of her recipes (example sausage rolls) Delia uses what she call's 'Flaky Pastry'
For the quick flaky pastry:
6 oz (175 g) butter
8 oz (225 g) plain flour
pinch salt
http://www.deliaonline.com/recipes/main-ingredient/meat/sausages/sausage-rolls.html

Michel Rough gives a recipe for what he terms 'Roux Puff Pastry:
500g plain flour
500g very cold butter, cut into small cubes
1 tsp salt
250ml ice-cold water
http://www.goodtoknow.co.uk/recipes/282951/Michel-Roux-s-rough-puff-pastry

The main difference been Delia uses 25% less butter to flour in her recipe than Roux and she doesn't use water, he does.

What I'd like to know what is the difference between Flaky Pastry and Rough Puff Pastry? Is it just two excellent chiefs using a different term for the same thing?

I appreciate the difference between the above and Real Puff Pastry.

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Thistledo

Flaky v Rough Puff

Rough is a 'cheat's' version of Flaky. A lot quicker and to me, very acceptable.

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violet eyes

quick flaky pastry

Delia does use water to mix the pastry it's just not in the list of ingredients. It's in the method, I've made this pastry many times , it's good.

 
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