"Torpedo dessert"@en . . . . . . "A torpedo dessert (Bulgarian: \u0444\u0443\u043D\u0438\u0439\u043A\u0438 \u0441 \u043A\u0440\u0435\u043C, Turkish: Torpil tatl\u0131s\u0131, K\u00FClah tatl\u0131s\u0131, Russian: \u0422\u0440\u0443\u0431\u043E\u0447\u043A\u0438 \u0441 \u043A\u0440\u0435\u043C\u043E\u043C, Polish: Rurki z kremem) 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."@en . . . "Yeast-leaveneddough,butter" .