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Revision as of 16:27, 5 January 2015
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) |
Type | Viennoiserie |
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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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