Torpedo dessert: Difference between revisions

Revision as of 01:39, 18 January 2014 editCydebot (talk \| contribs)6,812,251 editsm Robot - Speedily moving category Turkish cuisine desserts to Category:Turkish desserts per CFDS.← Previous edit		Revision as of 01:49, 18 January 2014 edit undoCydebot (talk \| contribs)6,812,251 editsm Robot - Speedily moving category Pastry to Category:Pastries per CFDS.Next edit →
Line 34:		Line 34:
	]		]
	]		]
	]		]

	{{dessert-stub}}		{{dessert-stub}}

Revision as of 01:49, 18 January 2014

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.