Having looked at the link and some photos of a pâté tourée, layered was the word I could think of. It would come with translation loss as we wouldn't know the layers are made by folding the pastry or "towering" them if we are going to be literal! So I've chosen the more lengthy option as I believe it still does the job in conveying the making process.

I think the confusion comes from the fact that you're grouping pâte feuilletée and tourée when the "tourage" (the act of folding it) is what turns "pâte" into "pâte feuilletée"
"Pâte feuilletée tourée" is redundant unless to imply that making the puff pastry was a previous step in the recipe. I would simply putt "sugared puff pastry" to avoid confusion with the target text.

As puff pastry is made with folding and rolling, some sources don’t distinguish « tourer » as a separate technique. They should however, as the tourer-sucrer is being applied to an existing puff pastry (which has therefore already been folded etc to obtain the feuilletée). Personal view after having lived in Brittany for more than 20 years : this is a rather sickly pastry (pastry, as in the individual patisserie, not as in the ‘pastry dough’), akin to a “kouign amman”.
http://chefsimon.lemonde.fr/articles/lexique-tourer
http://www.supertoinette.com/glossaire-cuisine/441/culinaire...

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Note added at 12 hrs (2016-10-23 11:11:21 GMT)
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Is there an indication from your original to confirm whether this is the pasty (pâte) itself from which a number of (individual) pastries are made, or whether it is describing one such individual pastry?

http://www.bretagne-innovation.tm.fr/Actualites/Avec-sa-pate...

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Note added at 12 hrs (2016-10-23 11:14:08 GMT)
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Not unlike the "cachina" provençale either http://la-cachina.over-blog.com/article-pate-feuilletee-expr...

Kouign amman et cachina are often used as a base in recipes with great variations from one boulangerie to another. Apple, prunes, strawberries, raisins...

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Note added at 12 hrs (2016-10-23 11:25:15 GMT)
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As the puff pastry technique requires folding and rolling, which is after all what "tourer" means, what you describe is a technique which repeats the basic technque to create the pastry with the addition of sugar which is not mixed in the pastry base but added. When you bite into it, (yeuch, not my thing at all), the pastry sticks to the roof of your mouth, or if it's really crunchy, it melts in your mouth (altogether a more agreeable sensation. The successful crunchy ones enable you to feel and taste the crunchy caramelised sugary additions in the heat expanded layers. Brown ssugar with a little vanilla makes them at best (in my view) more or less palatable.

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Note added at 12 hrs (2016-10-23 11:28:18 GMT)
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The photo of the "cachina" makes the technique of the additional sugar quite clear.