Radial rough puff pastry is a fast, laminated dough technique where cold butter is distributed in visible pieces and rolled into the dough using a radial (spoke-like) folding pattern. Instead of traditional block lamination, the dough is cut and folded inward from multiple directions, creating layered structure with less time and precision. The result is a pastry that bakes up crisp, flaky, and well-risen… similar to classic puff pastry, but with a more rustic crumb and a far simpler process.