| Revision as of 16:27, 5 January 2015 editHyacinth (talk | contribs)176,976 edits →External links: {{Pastries}}← Previous edit | Revision as of 04:13, 8 August 2015 edit undoBakebread (talk | contribs)197 editsm →See alsoNext edit → | ||
| Line 20: | Line 20: | ||
| ==See also== | ==See also== | ||
| * ] | * ] | ||
| * ] | * ] | ||
| * {{portal-inline|Food}} | * {{portal-inline|Food}} | ||
Revision as of 04:13, 8 August 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 |
|---|---|
| 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
External links
| External videos | |
|---|---|
 | |
| |
 | This dessert-related article is a stub. You can help Misplaced Pages by expanding it. |