| Revision as of 00:49, 15 June 2017 editFunandtrvl (talk | contribs)Autopatrolled, Extended confirmed users, Pending changes reviewers, Rollbackers, Template editors204,420 edits →See also: add← Previous edit | Revision as of 15:20, 12 March 2018 edit undo2a02:c7f:6009:3b00:d85f:d0c4:cdaa:38e5 (talk)No edit summaryNext edit → | ||
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| A '''torpedo dessert''' ({{Lang-bg|фунийки с крем}}, {{Lang-tr|Torpil tatlısı, Külah tatlısı}}, {{Lang-ru|Трубочки с кремом}}, {{lang-pl|Rurki z kremem}}) is a ]y, flaky ] ] named for its well-known ] shape.<ref>{{cite web|title=Külah Pasta (Harika bir tarif) - Kekevi Tatlı Tarifleri|url=https://www.youtube.com/watch?v=wnrHkg__-lE|publisher=]|format=video|accessdate=15 June 2017|date=5 April 2013}}</ref> 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 ]. The process results in a layered, flaky texture, similar to a ]. | A '''torpedo dessert''' ({{Lang-bg|фунийки с крем}}, {{Lang-ro|Rulouri}}, {{Lang-tr|Torpil tatlısı, Külah tatlısı}}, {{Lang-ru|Трубочки с кремом}}, {{lang-pl|Rurki z kremem}}) is a ]y, flaky ] ] named for its well-known ] shape.<ref>{{cite web|title=Külah Pasta (Harika bir tarif) - Kekevi Tatlı Tarifleri|url=https://www.youtube.com/watch?v=wnrHkg__-lE|publisher=]|format=video|accessdate=15 June 2017|date=5 April 2013}}</ref> 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 ]. The process results in a layered, flaky texture, similar to a ]. | ||
| ==See also== | ==See also== | ||
Revision as of 15:20, 12 March 2018
 | This article needs additional citations for verification. 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 (June 2017) (Learn how and when to remove this message) |
 Rurki z kremem | |
| Type | Viennoiserie |
|---|---|
| Place of origin | Turkey, Bulgaria, Poland, Romania |
| Main ingredients | Yeast-leavened dough, butter |
| Variations | Rurki z kremem |
A torpedo dessert (Template:Lang-bg, Template:Lang-ro, 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
References
- "Külah Pasta (Harika bir tarif) - Kekevi Tatlı Tarifleri" (video). YouTube. 5 April 2013. Retrieved 15 June 2017.
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