The French term for a technique of making puff pastry dough by continually folding and rolling out the dough to make hundreds of dough layers that rise when baked.

A French term for the technique of making Jamaican puff pastry whereby the dough is repeatedly folded into thirds, rolled out and folded into thirds again. This process creates hundreds of flaky pastry layers. This term and technique is used by many Jamaican cooks and chefs. T