Torpedo dessert

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Torpedo dessert

Rurki z kremem
Type	Viennoiserie
Place of origin	Turkey, Bulgaria, Poland, Romania
Main ingredients	Yeast-leavened dough, butter
Variations	Rurki z kremem
Cookbook: Torpedo dessert

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.

See also[]

• Cannoli
• Cream horn
• List of pastries
•  Food portal

References[]

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