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| 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 ]. | 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 11:26, 30 June 2013
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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.
See also
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