This article needs additional citations for
verification. (June 2017) |
Type | Viennoiserie |
---|---|
Place of origin | Turkey, Bulgaria, Poland, Romania |
Main ingredients | Yeast-leavened dough, butter |
Variations | Rurki z kremem |
A torpedo dessert ( Bulgarian: фунийки с крем, Romanian: Rulouri, Turkish: Torpil tatlısı, Külah tatlısı, Russian: Трубочки с кремом, Polish: Rurki z kremem) is a buttery, flaky viennoiserie bread roll, filled with pastry cream, named for its well-known torpedo shape. [1] 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.
This article needs additional citations for
verification. (June 2017) |
Type | Viennoiserie |
---|---|
Place of origin | Turkey, Bulgaria, Poland, Romania |
Main ingredients | Yeast-leavened dough, butter |
Variations | Rurki z kremem |
A torpedo dessert ( Bulgarian: фунийки с крем, Romanian: Rulouri, Turkish: Torpil tatlısı, Külah tatlısı, Russian: Трубочки с кремом, Polish: Rurki z kremem) is a buttery, flaky viennoiserie bread roll, filled with pastry cream, named for its well-known torpedo shape. [1] 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.