Torpedo dessert: Difference between revisions

Revision as of 07:50, 23 August 2013 editNorthamerica1000 (talk \| contribs)Autopatrolled, Administrators708,032 edits - {{Orphan\|date=June 2013}}← Previous edit		Revision as of 00:16, 20 September 2013 edit undo79.164.137.32 (talk)No edit summaryNext edit →
Line 16:		Line 16:
	\| other =		\| other =
	}}		}}
	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 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 00:16, 20 September 2013

This article does not cite any sources. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed.
Find sources: "Torpedo dessert" – news · newspapers · books · scholar · JSTOR (July 2013) (Learn how and when to remove this message)

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.

External videos

This dessert-related article is a stub. You can help Misplaced Pages by expanding it.