Buttery, flaky, viennoiserie or Vienna-style pastry named for its well-known crescent 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.…

Created May 12, 2015 by: itisclaudio

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Pain Au Chicolat

Pain de chocolat, chocola… (French)
Viennoiserie sweet roll consisting of a cuboid-shaped piece of yeast-leavened laminated dough, similar in texture to a puff pastry, with …

Kifli (European) (Hungarian)
This is a traditional European yeast roll made into a crescent shape. The pastry is called kifli in Hungarian. Kifli …

Cachitos (Venezuelan)
Cachitos is a Venezuelan food similar to the croissant, and is often filled with ham and cheese.This traditional breakfast dish …

Franzbrötchen (German)
Franzbrötchen is a German small, sweet pastry, baked with butter and cinnamon similar to the French croissant. The main difference …

Medialunas (Argentine)
Medialunas are traditional Argentinian sweet croissants. They can be found in panaderias in Buenos Aires and throughout Argentina. Medialunas are …

Lists including this dish: 2 of 2

French Street Food 1


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List of traditional fast food dishes that is sold at food stalls and cookshops in France.

National Dishes By Country 298


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This is the list of the dishes that represent a country or a cuisine. They are normally chosen because they …