PROBLEM TO BE SOLVED: To provide a method for producing a thin transversely embossed pie dough, enabling the industrial continuous production of crispy and soft, super-thin type pies which could industrially not have been produced and have good solubility in mouths and extremely good tastes, and enabling the efficiently industrial production of new small foods, such as small (about 2-7 cm) petit croissants, which could not have been produced in an industrially large scale. SOLUTION: This method for producing a thin transversely embossed pie dough (a surface-like or belt-like pie dough) comprises cutting a laminated pie dough in thin belt-like pieces, turning the cut dough at 90 degree so that the cut surface of the cut dough is upward directed, and then rolling the cut dough with rollers. A method for producing a thin transversely embossed pie comprises using the thin transversely embossed pie dough. A method for producing a small wound confection or bread such as a petit croissant comprises forming the thin transversely embossed pie dough into a triangle dough, etc., forming one or more easily bendable portions such as pleats or perforations on the triangle dough, etc., and then utilizing the easily bendable portions to wind up the triangle dough, etc.
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