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A '''torpedo dessert''' ({{Lang-bg|фунийки с крем}}, {{Lang-tr|Torpil talısı, Külah tatlısı}}, {{Lang-ru|Трубочки с кремом}}, {{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 00:53, 12 June 2014
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| Type | Viennoiserie |
|---|---|
| Place of origin | Turkey, Bulgaria |
| Main ingredients | Yeast-leavened dough, butter |
| Variations | Rurki z kremem |
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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