Pronunciation: [too-RAHJ]

A French term for the technique of making 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.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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