turkish cuisine  food photography  türk mutfağı  yemek fotoğrafçılığı  hamur tatlıları  kurgu fotoğrafçılığı  fiction photography  moon pastry  crescent roll  ayçöreği  august zang  

Tea-Time Refreshments and a piece of Moon Pastry from Turkish Cuisine (Turkish: Çay Saati İkramlar ve Türk Mutfağı'ndan birkaç parça Ayçöreği). Moon pastry is fatty breads with flakes called so, owing to their unique crescent shape.

Moon Pastry, it is also known as Crescent Roll, (Turkish: Ayçöreği) is a Turkish confection, generally in the shape of a crescent moon . A pastry shell, often egg-glazed and sprinkled with sesame seeds or hazel nuts, contains a chocolate-fruit-nut amalgamation, archetypically including candied orange peel. It commonly sells in the patisseries, bakeries, and coffee shops. Crescent rolls are believed to have originated during the thirteenth century. They are the modified form of kipferl which were more basic. Crescent rolls are more of a pastry variety unlike kipferl. It is believed to have evolved by 1838 or 1839 with an Austrian artillery officer, August Zang, starting a Viennese Bakery in Paris. But in fact, Turkish cookers who lived in Central Asia discovered and cooked this delicious pastry for many centuries ago before August Zang.