Torpedo dessert: Difference between revisions

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	A '''Torpedo dessert'''({{Lang-bg\|фунийки с крем}}, {{Lang-tr\|Torpil talısı,Külah tatlısı}},{{Lang-ru\|Трубочки с кремо}}) 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 с крем}}, {{Lang-tr\|Torpil talısı,Külah tatlısı}},{{Lang-ru\|Трубочки с кремо}},{{lang-pl\|Rurki z kremem}}) 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 ].
	==See also==		==See also==

Revision as of 17:45, 29 June 2013

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A Torpedo dessert(Template:Lang-bg, Template:Lang-tr,Template:Lang-ru,Template:Lang-pl) 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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