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.

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