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| {{Infobox prepared food | |||
| | name = Torpedo dessert | |||
| | image = | |||
| | caption = Crescent | |||
| | alternate_name = | |||
| | country = ],] | |||
| | region = | |||
| | creator = | |||
| | course = | |||
| | type = ] | |||
| | served = | |||
| | main_ingredient = ]-leavened ], ] | |||
| | variations = | |||
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| A '''Torpedo dessert'''({{Lang-bg|Фунийки}}, {{Lang-tr|Torpil talısı,Külah tatlısı}}) is a ]y flaky ] ] named for its well known ] shape. Croissants and other viennoiserie are made of a layered ]-leavened ]. The dough is layered with butter, rolled and folded several times in succession, then rolled into a sheet, in a technique called laminating. The process results in a layered, flaky texture, similar to a ]. | A '''Torpedo dessert'''({{Lang-bg|Фунийки}}, {{Lang-tr|Torpil talısı,Külah tatlısı}}) is a ]y flaky ] ] named for its well known ] shape. Croissants and other viennoiserie are made of a layered ]-leavened ]. The dough is layered with butter, rolled and folded several times in succession, then rolled into a sheet, in a technique called laminating. The process results in a layered, flaky texture, similar to a ]. | ||
Revision as of 13:09, 28 June 2013
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| Type | Viennoiserie |
|---|---|
| Place of origin | Turkey,Bulgaria |
| Main ingredients | Yeast-leavened dough, butter |
A Torpedo dessert(Template:Lang-bg, Template:Lang-tr) is a buttery flaky viennoiserie bread roll named for its well known Torpedo shape. Croissants and other viennoiserie are made of a layered yeast-leavened dough. The dough is layered with butter, rolled and folded several times in succession, then rolled into a sheet, in a technique called laminating. The process results in a layered, flaky texture, similar to a puff pastry.
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