This is an old revision of this page, as edited by SimLibrarian (talk | contribs) at 06:22, 11 December 2022 (Adding local short description: "Bread roll filled with pastry cream", overriding Wikidata description "buttery, flaky viennoiserie bread roll"). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.
Revision as of 06:22, 11 December 2022 by SimLibrarian (talk | contribs) (Adding local short description: "Bread roll filled with pastry cream", overriding Wikidata description "buttery, flaky viennoiserie bread roll")(diff) ← Previous revision | Latest revision (diff) | Newer revision → (diff) Bread roll filled with pastry cream | 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, filled with pastry cream, 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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