List of Pastries

List of pastries
From Wikipedia, the free encyclopedia
An assortment of cakes and pastries in a ptisserie.
This is a list of pastries, which are small buns made using a stiff dough enriched with fat. Some
dishes, such as pies, are made of a pastry casing that covers or completely contains a filling of
various sweet or savory ingredients.
There are five basic types of pastry (a food that combines flour and fat) - these are shortcrust
pastry, filo pastry, choux pastry, flaky pastry and puff pastry. Two main types of pastry are
nonlaminated, when fat is cut or rubbed into the flour, and laminated, when fat is repeatedly
folded into the dough using a technique called lamination. An example of a nonlaminated pastry
would be a pie or tart crust and brioche. An example of a laminated pastry would be a croissant,
danish, or puff pastry. Many pastries are prepared using shortening, a fat food product that is
solid at room temperature, the composition of which lends to creating crumbly, shortcrust-style
pastries and pastry crusts.
Pastries were first created by the ancient Egyptians. The classical period of ancient Greece and
Rome had pastries made with almonds, flour, honey and seeds. The introduction of sugar into
European cookery resulted in a large variety of new pastry recipes in France, Italy, Spain and
Switzerland.[citation needed] The greatest innovator was Marie-Antoine Carme who perfected puff
pastry and developed elaborate designs of ptisserie.[1]
Contents
1 Pastries
o 1.1 Unsorted
2 See also
3 References
4 External links
Pastries
This is a dynamic list and may never be able to satisfy particular standards for completeness.
You can help by expanding it with reliably sourced entries.
Name Image Origin Description
Alexandertorte Latvia Pastry strips filled with berries.[2][3]
Variant of the samosa.[4] It is a soft,
fried pastry made from flour and water,
and filled with boiled, spiced and
Trinidad and mashed potatoes (aloo being a
Aloo pie
Tobago romanization of the Hindi word for
"potato") and other vegetables such as
green peas or chana dal (split chickpeas
without their seedcoat).
Apple pie is a fruit pie (or tart) in which
the principal filling ingredient is apples.
It is sometimes served with whipped
cream, Cheddar cheese, or ice cream on
top. Pastry is generally used top-and-
Europe, United
Apple pie bottom, making it a double-crust pie, the
Kingdom
upper crust of which may be a circular
shaped crust or a pastry lattice woven of
strips; exceptions are deep-dish apple
pie with a top crust only, and open-face
Tarte Tatin.
Sliced apples and other fruit are
wrapped and cooked in layers of filo
Apple strudel Central Europe pastry. The earliest known recipe is in
Vienna, but several countries in central
and eastern Europe claim this dish.[5]
First created by accident in Bakewell
around 1860, this has a flaky pastry base
covered with raspberry jam and topped
Bakewell United
with custard and almonds. The Bakewell
pudding Kingdom
tart is similar but tends to use shortcrust
pastry with a layer of sponge instead of
custard.[6]
A Turkish pastry that is rich and sweet,
made of layers of filo pastry filled with
Baklava Turkish/Greek
chopped nuts and sweetened with syrup
or honey.[7]
Small, round-shaped Chinese-

Indonesia
Bakpia Pathok Indonesian pastries, usually stuffed with
(Yogyakarta)
mung bean paste.
United
Kingdom A spiced, currant-filled, flat pastry,
Banbury cake
(Banbury, similar to Eccles cake (qv).
Oxfordshire)
Prepared by layering a mixture of

whisked eggs and pieces of cheese
Banitsa Bulgaria
between filo pastry, which is then baked
in an oven
Popular during the Christmas season,
prepared by rolling pastry dough around
Banket Netherlands an almond paste filling and then baking
it. The log is then cut into short lengths
for serving, hot or cold.
Bear claw United States Sweet breakfast pastry.
Philippines Made with flour, sugar, sesame seeds

Belekoy
(Bulacan) and vanilla.
National dish that consists of a pastry
Belokranjska roll with fillings. (English: White
Slovenia
povitica country (or white mountain) rolled
cake).
A Berliner Pfannkuchen is a traditional
North German pastry similar to a
doughnut with no central hole made
Berliner Germany from sweet yeast dough fried in fat or
oil, with a marmalade or jam filling and
usually icing, powdered sugar or
conventional sugar on top.
A sweet from Frankfurt on the Main,

prepared with marzipan with almond,
Bethmnnchen Germany
powdered sugar, rosewater, flour and
egg. Typically prepared for Christmas.
Similar to a turnover in size, shape, and

made of puff pastry. A major
Bichon au citron France
distinguishing feature is that it is filled
with lemon curd. The outer layer of
sugar is sometimes partially
caramelized.
Meat-filled pocket pastries originating
in Central or Eastern Europe, possibly in
Germany or Russia. The dish is common
among the Volga German community in
the United States and Argentina. It was
brought to the United States in the 1880s
Bierock Eastern Europe
by German Russian Mennonite
immigrants.[8] Bierock is filled with
cooked and seasoned ground beef,
shredded cabbage and onions, then oven
baked until the dough is golden brown.
Some variants include grated carrots.
A traditional pastry originating in

Birnbrot Switzerland
Switzerland with a filling of dried pears
The name given in Spain and several

Spain, Latin Latin American countries to many
Bizcocho
America variants of buttery flaky pastry and
some cookies
A German pastry dessert. They are
Blachinda Germany turnovers made of a pie-like crust and
filled with a pumpkin filling.
A family of baked or fried filled pastries
made of a thin flaky dough known as
yufka. It can be filled with cheese, often
white cheese or kaar; minced meat,
potatoes or vegetables. Most probably
invented in what is now Modern Turkey,
Brek Turkish in the early times of the Ottoman
Empire, to become a popular element of
Ottoman cuisine.[9][10][11] A brek may
be prepared in a large pan and cut into
portions after baking, or as individual
pastries. The top of the brek is often
sprinkled with sesame seeds.
Sometimes called chocoladebol
("chocolate ball") in its city of origin, is
Bossche bol Netherlands a pastry from the Dutch city of 's-
Hertogenbosch (also called Den Bosch).
It is effectively a large profiterole, about
12 centimetres (4.7 in) in diameter,
filled with whipped cream and coated
entirely or almost entirely with (usually
dark) chocolate.
A Greek breakfast pastry consisting of
semolina, custard, feta or minced meat
filling between layers of filo. When with
Bougatsa Greece
semolina or custard filling is considered
a sweet dessert and is topped with icing
sugar and cinnamon powder.
A Turkish pastry associated with zmir,
Turkey. Boyoz paste is a mixture of
flour, sunflower oil and a small addition
of tahini. It is kneaded by hand and the
ball of paste is left to repose for 2-
hours. The paste is then flattened to the
width of a dish and left to repose again.
It is then kneaded and opened once
more, before being formed into a roll
and left to repose as such for a further
period of several hours. When the tissue
Boyoz Turkey (zmir)
of the paste is still soft but about to
detach into pieces, it is cut into small
balls and put in rows of small pans and
marinaded in vegetable oil between half
an hour and one hour. Their paste then
takes an oval form and acquires the
consistence of a millefeuille. The small
balls can then be put on a tray into a
very high-temperature oven either in
plain form or with fillings of cheese or
spinach added inside.
a Scottish meat pastry that originates
from Forfar, Scotland. Bridies are said
"to have been 'invented' by a Forfar
baker in the 1850s".[12] The name may
United refer to the pie's frequent presence on
Bridie Kingdom wedding menus, or to Margaret Bridie
(Forfar) of Glamis, "who sold them at the
Buttermarket in Forfar."[13] They are
similar to pasties, but because they are
made without potatoes, are much lighter
in texture.
North Africa A sweet puff pastry and part of

Briouat
(Morocco) Moroccan cuisine
Italy (Prato,
Bruttiboni Almond-flavored biscuit
central Italy)
A pie filled with pumpkin, and could

refer to either a savijaa (made of rolled
Bundevara Serbia
filo) or a trudla (made of rolled dough).
Both sweet and salty pies are made.
Burek see Brek
A small pastry with a soft and tender

France
Canel custard center and a dark, thick
(Bordeaux)
caramelized crust.
Cannoli consist of tube-shaped shells of

fried pastry dough, filled with a sweet,
creamy filling usually containing ricotta.
Cannoli siliciani Italy (Sicily) They range in size from "cannulicchi",
no bigger than a finger, to the fist-sized
proportions typically found in Piana
degli Albanesi, south of Palermo, Sicily.
A Swiss pastry made of chocolate,

Switzerland
Carac usually found in the French part of
(French)
Switzerland.
A traditional Chinese pastry that is

popular in Jiangsu Province, China, and
ChaSan China (Huai'an) especially in Huai'an, a historic city
which is considered as the home of
Chasan.
A layered pastry made in the North
Malabar and Malabar region, of Kerala
State. It is made in both sweet and
Chatti Pathiri India (Kerala) savory variations. The dish is very
similar to the Italian lasagna. Instead of
pasta; pastry sheets or pancakes made
with flour, egg, oil and water are used.
A pie baked with a cherry filling.
Traditionally, cherry pie is made with
tart rather than sweet cherries as it is
easier to control how sweet the pie
United States, eventually becomes and also eventually
Cherry pie
Europe translates to a sharper taste. Morello
cherries are one of the most common
kinds of cherry used, but others, like the
native black cherry, are also
occasionally utilized.
A crunchy snack consisting of small
finely cut pieces of dough which is then
deep fried. Dough majorly consists of
Chin Chin Nigeria
wheat flour, milk, sugar, eggs and
sometimes nut-meg or flavour. It may be
cut into strips or tiny squares.
Chorley cakes are flattened, fruit-filled
pastry cakes, traditionally associated
with the town of Chorley in Lancashire,
England. They are a close relative of the
United
more widely known Eccles cake, but
Kingdom
Chorley cake have some significant differences. The
(Chorley,
Chorley cake is significantly less sweet
Lancashire)
than its Eccles cousin, and is commonly
eaten with a light spread of butter on
top, and perhaps a slice of Lancashire
cheese on the side.
Viennoiserie consisting of a small
portion of choux pastry sprinkled with
pearl sugar and sometimes filled with
Chouquette France
custard or mousse. A chouquette can
also be dipped in chocolate or covered
in chocolate chips.
A light pastry dough used to make
profiteroles, croquembouches, clairs,
French crullers, beignets, St. Honor
cake, Indonesian kue sus, churros and
Chou la crme France gougres. It contains only butter, water,
flour, and eggs. In lieu of a raising agent
it employs high moisture content to
create steam during cooking to puff the
pastry.
A Cinnamon roll (also cinnamon bun,
cinnamon swirl, cinnamon Danish and
cinnamon snail) is a sweet roll served
commonly in Northern Europe and
North America. In North America its
Cinnamon Roll Sweden common use is for breakfast. Its main
ingredients are flour, cinnamon, sugar,
and butter, which provide a robust and
sweet flavor. In some places it is eaten
as a breakfast food and is often served
with cream cheese or icing.
Typically made and consumed in
territories of Catalan
Spain and
Coca culture]].[14][15][16][17] There are many
France
diverse cocas, with four main varieties:
sweet, savory, closed and open.
Similar to berliner but baked in the

Conejito Chile
oven, not fried.
Sometimes known as a "pastie" or

"British pasty" in the United States,[18] is
a filled pastry case, associated in
United particular with Cornwall in Great
Cornish pasty Kingdom Britain. It is made by placing the
(Cornwall) uncooked beef & potatoes, onions,
swede filling on a flat pastry circle, and
folding it to wrap the filling, crimping
the edge at the side or top to form a seal.
The result is a raised semicircular end-
product.
A patisserie developed in the late 18th

century that is made with puff pastry,
Conversation France
filled with a frangipane cream, and
topped with royal icing.[19]
A sweet specialty of Lyon composed of

chocolate and marzipan. Pictured is
Coussin de Lyon France (Lyon) Coussin de Lyon with dark green
netting, filled with a chocolate ganache
flavored with curacao.
A pastry made with flaky or puff pastry,

filled with fruit or jam and whipped
cream. The horn shape is made by
winding overlapping pastry strips
around a conical mold. After baking, a
Cream horn
spoonful of jam or fruit is added and the
pastry is then filled with whipped cream.
The pastry can also be moistened and
sprinkled with sugar before baking for a
sweeter, crisp finish.[20]
Sweet disappeared and rediscovered in
2014. The ingredients of the crocetta
("small cross") are typical of the area of
Caltanissetta at the beginning of the last
century. They are: almonds, sugar,
Crocetta of Sicily sweet lemon puree, oranges or other
Caltanissetta (Caltanissetta) fruit typical of the area, pistachio, and
powdered sugar. The crocetta is
produced in two variants: lemon
flavored and covered in powdered sugar,
or orange flavored and topped with
ground pistachio.
A buttery flaky bread named for its
distinctive crescent shape. Croissants are
made of a leavened variant of puff
Croissant France pastry. The yeast dough is layered with
butter, rolled and folded several times in
succession, then rolled into a sheet, a
technique called laminating. Croissants
have long been a staple of French
bakeries and ptisseries. The Kipferl
ancestor of the croissant has been
documented in Austria going back at
least as far as the 13th century, in
various shapes.[21] The Kipferl can be
made plain or with nut or other fillings
(some consider the rugelach a form of
Kipferl). The "birth" of the croissant
itself that is, its adaptation from the
plainer form of Kipferl, before its
subsequent evolution (to a puff pastry)
can be dated with some precision to at
latest 1839 (some say 1838), when an
Austrian artillery officer, August Zang,
founded a Viennese Bakery
("Boulangerie Viennoise") at 92, rue de
Richelieu in Paris.[22] This bakery,
which served Viennese specialities
including the Kipferl and the Vienna
loaf, quickly became popular and
inspired French imitators (and the
concept, if not the term, viennoiserie, a
20th-century term for supposedly
Vienna-style pastries). The French
version of the Kipferl was named for its
crescent (croissant) shape.
A flaky (typically puff) pastry filled
with various (traditionally) salty or spicy
Croline fillings. Normally the top side of the
pastry is latticed. Both sweet and savory
croline varieties exist.
A croissant-doughnut pastry attributed

Cronut United States
to New York City.
A traditional dessert in French cuisine,
its name comes from the French words
croque en bouche, meaning 'crunch in
the mouth'. A form of choux pastry that
is generally served as a high-piled cone
of chocolate, cream-filled profiteroles
Croquembouche France all bound together with threads of
caramel. It is also decorated with
sugared almonds, chocolate, flowers, or
ribbons; sometimes also covered in
macarons or ganache.[23][24] It is
traditionally served during wedding
reception.
A baked puff pastry filled with sweet or
savory fillings. Traditional fillings
include cream cheese, guava, cheese,
Cuban pastry Cuba
pineapple and coconut. The sweet
fillings are made with sweetened fruit
pulps.
A Malaysian, Singaporean, and Thai
snack. It is a small pie consisting of
specialised curry with chicken and
Malaysia,
potatoes in a deep-fried or baked[25]
Curry puff Thailand,
pastry shell, and it looks like the
Brunei
Portuguese stuffed bread called
Empanada. The curry is quite thick to
prevent it from oozing out of the snack.
Traditionally made using the remnants
of the dough leftovers from making the
pie, they can also be prepared in large
amounts by simply making a batch of
Dabby-Doughs pastry dough. The filling of a dabby-
dough typically consists of a mixture of
cinnamon and white sugar sprinkled on
butter or margarine, rolled, sliced and
baked.
A sweet pastry, of Viennese origin,
which has become a speciality of
Denmark and neighboring Scandinavian
Danish pastry Denmark countries. Called 'facturas' in Argentina
and neighbouring countries (of which
'tortitas negras' are a type). Pictured is a
pecan and maple Danish pastry
A ring-shaped bread-pastry covered
with sesame seeds. Typically consumed
Djevrek Balkans
as a breakfast or snack dish.[26] Similar
to simit.
Typically prepared using flour, eggs and
butter or puff pastry as its base and
filled with almond paste, dusted with
Dutch letter Netherlands sugar and shaped in an "S" or other
letter shape. It was introduced into the
United States by Dutch immigrants in
the mid 19th century.
A small, round cake filled with currants
United
and made from flaky pastry with butter,
Eccles cake Kingdom
which is sometimes topped with
(Eccles)
demerara sugar.
An oblong pastry made with choux
dough filled with a cream and topped
with icing. The dough, which is the
same as that used for profiterole, is
typically piped into an oblong shape
with a pastry bag and baked until it is
crisp and hollow inside. Once cool, the
clair France (likely)
pastry then is filled with a coffee- or
chocolate-flavoured[27] pastry cream
(crme ptissire), custard, whipped
cream, or chiboust cream; and iced with
fondant icing.[27] The clair probably
originated in France during the
nineteenth century.
A stuffed bread or pastry baked or fried
in many countries in Western Europe,
Latin America, and parts of Southeast
Asia. The name comes from the Spanish
verb empanar, meaning to wrap or coat
in bread. Empanada is made by folding
a dough or bread patty around the
Empanada Spain
stuffing. The stuffing usually consists of
a variety of meat, cheese, huitlacoche,
vegetables or fruits, among others.
Empanadas trace their origins to Galicia
and Portugal.[28][29][30] They first
appeared in mediaeval Iberia during the
time of the Moorish invasions. A
cookbook published in Catalan in 1520,
the Libre del Coch by Ruperto de Nola,
mentions empanadas filled with seafood
among its recipes of Catalan, Italian,
French, and Arabian food.[31][32] In turn,
it is believed that empanadas and the
similar calzones are both derived from
the Indian meat-filled pies, samosas.[33]
A common cuisine eaten in most former
Spanish territories in Latin America and
the Philippines, prepared using
strong[further explanation needed] flour, water,
Ensamada Spain (Majorca) sugar, eggs, mother dough and a kind of
reduced pork lard named sam. In Ibiza
there is a sweet called greixonera made
with ensaimada pieces left over from the
day before.[34]
A Chinese cupcake-type pastry made
with rice flour and yeast, the batter is
typically left to rest for fermentation
Fa gao China
(such as overnight) prior to being steam-
cooked. Commonly consumed on the
Chinese New Year.
A fried thin dough made of flour and a
large number of eggs. A traditional
Jewish pastry, the Sephardic equivalent
to the Ashkenazi hamantashen. In Israel,
hamantaschen are called Oznei Haman
(Hebrew: ) , Hebrew for
Fazuelos, "Haman's ears" in reference to their
Jewish
Fijuelas, or defeated enemy's ears, and they
(Sephardic)
Deblas represent his pockets, his hat, and the
dice used to cast lots. They are usually
eaten for Purim, although some families
eat them at the end of Yom Kippur.
Turkish Jews add brandy to the dough
and Moroccan Jews eat them with
cinnamon and syrup.
An ancient Egyptian pastry, filled with

Fig roll Egypt (Ancient) fig paste. Pictured is a mass-produced
product. Forerunner of the Fig Newton
In baking, a flaky pastry (also known as
a "quick puff pastry" or "blitz puff
pastry")[35] is a light, flaky, unleavened
pastry, similar to a puff pastry. The main
Flaky pastry difference is that in a flaky pastry, large
lumps of shortening (approximately 1-
in./2 cm. across), are mixed into the
dough, as opposed to a large rectangle
of shortening with a puff pastry.
Flaons have different shapes, and
fillings usually consist of some type of
cheese, varying according to the
location. Sweet flaons are usually
sweetened with sugar, but honey was
Flaons Spain traditionally used more often.
Historically the first recorded mention
of these cakes is from 1252 and they are
mentioned as well in Ramon Llull's
book Blanquerna, written in 1283.[citation
needed]
"Flies Graveyard" or "Flies Cemetery"

are nicknames used in various parts of
the United Kingdom for sweet pastries
United
Flies graveyard filled with currants or raisins, which are
Kingdom
the "flies" in the "graveyard" or
"cemetery". The mixture is similar to
sweet mince pies.
Commonly found in northern Germany,
especially Hamburg, Franzbrtchen is a
Germany small, sweet pastry, baked with butter
Franzbrtchen
(northern) and cinnamon. Sometimes other
ingredients are used, such as chocolate
or raisins.
Galette is a term used in French cuisine
to designate various types of flat, round
Galette France
or freeform crusty cakes. One of the
most known is the "galette des rois".
Gteau Basque is typically constructed

France (Basque from layers of an almond flour based
Gteau Basque
region) cake with a filling of either pastry cream
or preserved cherries.
or qoal is traditional Azebaijan food
which consist of dough thin layers with
or qoal Azerbaijan
different flavors and butter between the
layers.
A traditional Serbian pastry dish,
usually made with white cheese, now
popular throughout the Balkans. Recipes
Gibanica Serbia
can range from sweet to savory, and
from very simple to festive and
elaborate multi-layered cakes.
A traditional Indian pastry, typically
prepared by filling a round, flat pastry
with a sweet filling made of dried fruits,
grated coconut and condensed milk
Gujiya India
solids. It is usually fried in ghee, and
sometimes soaked in sugar syrup. It is
popular in the northern part of India
during the festival of Holi.
A savory traditional Turkish handmade
and hand-rolled pastry. Fresh pastry is
rolled out, filled and sealed, then cooked
Gzleme Turkey
over a griddle. Fillings include spinach,
feta cheese, minced meat, egg and other
foodstuffs.
Found in India and eaten in other parts

Gulab jamun India, Pakistan of South-Asia. It is a ball of cornflour
dipped in sugar syrup.
A pastry in Tibetan cuisine made from

barley grain and yeast (fermented into a
light barley beer), with tsampa, dry curd
Gundain Tibet cheese, wild ginseng and brown
sugar.[36] This pastry is often served
during the Tibetan New Year and Losar
as a starter.
Pastry named for King Gustavus
Adolphus of Sweden, eaten every year
on his memorial day, Gustavus
Gustavus
Sweden Adolphus Day, 6 November. There are
Adolphus pastry
different recipes, but what they all have
in common is a portrait of the king on
top, made in chocolate or marzipan.
Gyeongju bread is a common name for
what's also called "Hwangnam bread".
The pastry is named after Hwanghae
Province, the province of its origin,
which was divided into the North and
South Hwanghae Provinces in 1954. A
South Korea local specialty of Gyeongju City, South
Gyeongju bread (Gyeongju City, Korea. A small pastry with a filling of
Hwanghae) red bean paste. Gyeongju bread was first
baked in 1939 at a bakery in
Hwangnam-dong in central Gyeongju. It
has since become popular across the
country and is produced by several
different companies, all based in
Gyeongju.
A traditional pastry made in Frankfurt,
Hesse, Germany, it is typically a
Germany
diamond-shaped gingerbread. The word
Haddekuche (Frankfurt,
Haddekuche means "hard cake". This is
Hesse)
because it tends to dry relatively quickly
and then become very hard.
A filled-pocket cookie or pastry in
Ashkenazi Jewish cuisine recognizable
for its three-cornered shape. They
typically have a filling in the center.
including poppy seed (the oldest and
Jewish
Hamantash most traditional variety),[37] prunes, nut,
(Ashkenazi)
date, apricot, apple, fruit preserves,
cherry, chocolate, dulce de leche, halva,
or even caramel or cheese.[38] Their
formation varies from hard pastry to soft
doughy casings.
A Cypriot savory pastry made with
Hellimli Cyprus
Halloumi cheese.
Heong Peng resemble slightly flattened
balls, contain a sweet sticky filling made
from malt and shallots, which is covered
by a flaky baked crust and garnished
Heong Peng Malaysia
with sesame seeds on the surface.
Popular with the Malaysian Chinese
community, especially those in Northern
Peninsular Malaysia.
Hot water crust United Hot water crust is a type of pastry used
pastry Kingdom for savory pies, such as pork pies, game
pies and, more rarely, steak and kidney
pies. Hot water crust is traditionally
used for making hand-raised pies. The
pastry is made by heating water, melting
the fat in this, bringing to the boil, and
finally mixing with the flour. When
baked, the crust acquires a rich, shiny,
golden-brown exterior, which is fairly
crisp and water-resistant. This allows
the pies to be filled with a savoury jelly
or gravy as they cool, often through a
central hole in the crust made expressly
for the purpose during raising.
Huff paste was a cooking technique that
involved making a stiff pie shell[39] or
"coffin" using a mixture of flour, suet
(raw beef or mutton fat), and boiling
water. When cooked, a tough protective
layer was created around the food
United
Huff paste inside. The pastry would often be
Kingdom
discarded as it was virtually inedible.[40]
Its main purpose was to create a solid
container for the pies ingredients. A
dish from Wiltshire called the Devizes
Pie, is layered forcemeat or offal cooked
under a huff paste.[41][not in citation given]
Inipit is a flat pastry made of flour, milk,
Inipit Philippines lard, and sugar. Guiguinto, Bulacan is
known for its inipit.
A traditional Yemenite Jewish dish
prepared from rolled dough which is
baked on very low heat for about ten
hours. The dough is rolled out thinly,
Jachnun Jewish (Yemen) brushed with shortening (traditionally,
clarified butter or samneh), and rolled
up, similar to puff pastry.[42] Pictured is
Jachnun served with fresh grated tomato
and skhug.
A sweet popular in India and some other
parts of South-Asia. It is made by deep-
frying batter in pretzel or circular
Jalebi India, Pakistan
shapes, which are then soaked in syrup.
They have a somewhat chewy texture
with a crystallized sugary exterior
coating. Citric acid or lime juice is
sometimes added to the syrup, as well as
rosewater or other flavours such as
kewra water.
A triangular, flake pastry filled with
frangipane cream and topped with sliced
almonds and powdered sugar. The
Jesuite France
pastry originated in France and the name
refers to the triangular shape of a
Jesuits hat.[43]
A Christmas pastry that is traditionally
made from puff pastry in the shape of a
Joulutorttu Finland
star or pinwheel and filled with prune
jam and often dusted with icing sugar
A Hungarian sweet bread very similar to
brioche, usually baked in a braided
form, and traditionally considered an
Easter food. Until the end of the 19th
century, the preparation of kalcs was
similar to that of everyday bread; the
difference was in the shape, and in the
Kalcs Hungary
higher-quality flour used for the kalcs.
Nowadays kalcs are prepared from a
richer dough, and enriched with milk
and eggs as well.[44] Kalcs are baked in
an oven or brick oven, sometimes
directly on the stones of the brick oven,
or on a baking sheet.
A Palestinian sweet made of very fine
vermicelli-like pastry. It is sometimes
known as shredded filo. Kenafeh, along
with the closely related qata'if, is
recorded in medieval Arab cookbooks
Kanafeh Middle East
from various regions.[45] It has also been
a staple of the cuisines of the former
Ottoman Empire in the Eastern
Mediterranean. Several variations of the
dish exist.
Dis kifli, mkos kifli, also known as
Pozsonyi kifli are crescent shaped sweet
Slovakia,
Kifli leavened pastries filled with a sweet
Hungary
walnut (dis) or poppy (mkos) paste.
(Pozsony was the Hungarian name of
Bratislava during the Austro-Hungarian
Empire). They are a variety of beigli,
very similar in flavor but different in
shape and size. Vanlis kifli is a small
soft cookie made from a dough of
ground nuts, instead of flour. It is
usually made with walnuts but almonds
are more often used outside of Hungary.
Once baked they are rolled in vanilla
flavored confectioners' sugar before
allowed to cool.
A savory finger food of Czech
origin.[46][47][48] A klobasnek is often
thought to be a variation of the kolache
(kole); however, most Czechs hold the
Klobasnek Czech distinction that kolache are only filled
with non-meat fillings. Klobasniky are
similar in style to a pigs in a blanket or
sausage roll, but wrapped in kolache
dough.
A traditional German fried dough pastry
that is very popular in Old Bavaria,
Franconia, Western Austria and
Thuringia, typically made with yeast
dough, but some recipes vary slightly; a
common variation is the addition of
raisins. The dough is then shaped in a
way so it is very thin in the middle and
Kniekchle Germany thicker on the edges. They are then fried
in boiling lard and dusted with
confectioner's sugar. In Austria it is
eaten with apricot marmalade.
According to legend the name derives
from the practice of baker women from
Franconia that stretched the dough over
their knees very thinly so they could
read love letters through it.[citation needed]
An Eastern European[49] snack food
consisting of a filling covered with
dough that is either baked, grilled, or
Knish Eastern Europe deep fried. In most Eastern European
traditional versions, the filling is made
entirely of mashed potato, ground meat,
sauerkraut, onions, kasha (buckwheat
groats), or cheese. Other varieties of
fillings include sweet potatoes, black
beans, fruit, broccoli, tofu, or spinach.
Knishes may be round, rectangular, or
square. They may be entirely covered in
dough or some of the filling may peek
out of the top. Sizes range from those
that can be eaten in a single bite hors
d'oeuvre to sandwich-sized.
Holds a dollop of fruit rimmed by a
puffy pillow of supple dough.[50]
Originating as a semisweet wedding
dessert from Central Europe, they have
Kolache Central Europe
become popular in parts of the United
States. The Polish version is the koacz.
The word kolache itself means 'a small
cookie' in Macedonian.
Kolompeh looks like a pie with a

mixture of minced dates with cardamom
Kolompeh Iran powder and other flavoring inside.
Dates, wheat flour, walnuts and cooking
oil are the main ingredients.[51]
A traditional Polish pastry, originally a

wedding cake that has made its way into
American homes around the Christmas
and Easter holidays. The pastry is a light
and flaky dough filled with a variety of
sweet and savory fillings such as
apricot, raspberry, prune, sweet cheese,
Koacz Poland
poppy seed or even a nut mixture. The
Polish pastry is made from a unique
dough that combines cream cheese with
butter and flour. Variants of the
traditional Slavic pastry have found
entrance into many Central and Eastern
European cuisines.
Iran (Kerman
Komaj sehen Prepared with dates and various nuts
Province)
A Breton cake containing layers of

butter and sugar folded in, similar in
fashion to puff pastry albeit with fewer
France
Kouign-amann layers. The sugar caramelizes during
(Brittany)
baking. The name derives from the
Breton words for cake ("kouign") and
butter ("amann").
A well-known dessert from the Balkans,
specifically the former Yugoslavia. The
Krempita Balkans
dish is usually prepared with puff pastry
dough.
A Scandinavian pastry, a Nordic variety
of pretzel, which arrived with Roman
Catholic monks in the 13th century,
especially in Denmark. It developed
Kringle Scandinavia
further into several kinds of sweet, salty
or filled pastries. The word originates
from the Old Norse kringla, meaning
ring or circle.
A traditional pastry from Dalmatia and
Krotule Croatia Istria, made by deep frying the prepared
dough.
A traditional Lithuanian pastry served
on Kios, the traditional Christmas Eve
dinner in Lithuania. They are small
slightly sweet pastries made from
Kiukai Lithuania
leavened dough and poppy seeds. There
are variations in sweetness, and though
usually served soaked in poppy seed
milk, they are also eaten without it.
Also known as "chimney cake", "stove
cake", or "Hungarian wedding cake",
baked on a tapered cylindrical spit over
an open fire. Krtskalcs originated
from Transylvania.[52] The dough is
Krtskalcs Transylvania yeast-raised, flavored with sweet spices,
the most common being cinnamon,
topped with walnuts or almonds, and
sugar. The sugar is caramelized on the
krtskalcs surface, creating a sweet,
crisp crust.
Ladies' navels (kadn gbei) are balls
of choux pastry which are given a
dimple, deep-fried and then soaked in
Ladies' navels Turkey syrup. Other Turkish pastries have
sensuous names such as young girls'
breasts (kz memesi) and lips of the
beauty (dilber duda).[53][54]
A pastry used in a criss-crossing pattern
of strips in the preparation of various
foods. Latticed pastry is used as a type
of lid on many various tarts and pies.
The openings between the lattice allows
Lattice
fruit juices in pie fillings to evaporate
during the cooking process, which can
caramelize the filling.[55] Pictured is a
strawberry-rhubarb pie with lattice
pastry.
A pastry of Leipzig, Germany, the name
originates from the singing bird lark
(German:Lerche), which was roasted
with herbs and eggs or served as a
filling in pastries. In the year 1720
alone, 400,000 larks were sold in
Leipzig as a delicacy.[56] A typical
Leipziger Lerche Germany version consists of a shortcrust filled
with a mixture of crushed almonds, nuts
and a cherry. The cherry symbolises the
heart of the bird. It is topped with a grid
of two crossed dough strips. The term
Leipziger Lerche has been protected by
the saxonian bakery guild since
2004.[citation needed]
A torte with a lattice design on top of
the pastry,[57] named after the city of
Linz, Austria. A very short, crumbly
pastry made of flour, unsalted butter,
egg yolks, lemon zest, cinnamon and
Linzer torte Austria
lemon juice, and ground nuts, usually
hazelnuts, but even walnuts or almonds
are used, covered with a filling of
redcurrant jam or, alternatively, plum
butter, thick raspberry,[58] or apricot jam.
A Chinese pastry found in China,
prepared by steaming a yeast-based
Lotus seed bun China dough and contain a lotus seed filling.[59]
It can be classified as a dim sum, though
not exclusively so.
Ma'amoul are small shortbread pastries
filled with dates, pistachios or walnuts
(or occasionally almonds, figs, or other
Ma'amoul Middle East fillings). They are popular in Levantine
cuisine and in the Persian Gulf
countries. They may be in the shape of
balls or of domed or flattened cookies.
These have a debated origin but the
earliest form of modern macaron was
likely baked in France in the 1800s.
French macarons are made with a
mixture of almond flour and
confectioners' sugar which is folded into
Macaron France
a meringue of stiffly beaten egg whites.
This mixture is tinted with food coloring
and baked into disks, which are
sandwiched with buttercream, ganache,
or curd. Known for its smooth skin,
ruffled feet, and delicate texture.
Traditional Malay kuih made from

Malaysia, butter, ghee and flour, and served during
Makmur Singapore and special occasion of Eid al-Fitr. Makmur
Brunei is identified with its white colour and
usually in a round shape.[60][61]
A pastry of Tunisian origin eaten in
North African countries such as Tunisia,
Makroudh North Africa Algeria and in some parts of Libya.
Makroudh are often filled with dates or
almonds.[62]
A Tunisian pastry.[63] Sheets of
malsouqa are usually sold in stacks
wrapped in cellophane. Malsouqa are
Malsouka North Africa
used to make samsa and brik (a Tunisian
savory pastry), in addition to dishes with
a variety of other fillings.
A Swedish pastry with almond as the

Mandelkubb Sweden main ingredient, mixed with flour,
sugar, eggs and baker's ammonia.
Spongy pastry similar to a muffin, but

flatter. The best known mantecadas are
from northwestern Spain, being a
traditional product of the city of
Mantecadas Spain
Astorga, province of Len, as well as
the nearby Maragateria comarca. They
taste very much like pound cake.
Pictured are commercial mantecadas.
A pastry found in the traditional
Bohemian and Viennese cuisines.
"Marillen" is the Austrian term for
apricots and this pastry is found
predominantly in areas where apricot
orchards are common. Examples of such
areas would include the Wachau and
Marillenkndel Central Europe
Vinschgau. Small dumplings are formed
from dough, in which apricots are
placed. The dumplings are then boiled
and covered in streusel and powdered
sugar. The dough is usually made of
potato but is also made from
"Topfenteig" (quark cheese).
Also known as "Dowry cake," a
traditional Chinese pastry that was once
Marry girl cake China a ceremonial cake used as wedding gifts
in the traditional Chinese wedding
ceremony, hence the name. Today, this
cake is known more as a classic Chinese
pastry rather than a wedding gift
because it has lost most of its original
significance due to cultural change.
Essentially a lightly sweetened sponge
cake that may take any number of
shapes or appearances, and is considered
large compared to the size of most
pastries.
A pastry in Tibetan cuisine made with
Masan Tibet tsampa, dry cubic or curd cheese, yak
butter, brown sugar and water.[64]
A Swedish shortcrust pastry filled with

almond paste and glazed with icing. The
Mazarin Sweden
pastry is presumed to be named after
Cardinal Mazarin.
Spain (La Roda, Pastry-cake prepared from soft puff

Miguelitos Castile-La pastry, filled with a creamy custard and
Mancha) covered with powdered sugar.
A dessert made with stacked layers of

puff pastry[65] filled with dulce de leche;
a creamy mix of condensed milk, sugar,
Milhoja Argentina and vanilla; or sometimes white
chocolate. In Argentina it's filled with
Dulce de leche and topped with Italian
merengue
A traditional Viennese strudel, a popular
pastry in Austria and in many countries
in Europe that once belonged to the
Austro-Hungarian empire (18671918).
Milk-cream
Central Europe The milk-cream strudel is an oven-
strudel
baked pastry dough stuffed with a sweet
bread, raisin and cream filling and
served in the pan with hot vanilla
sauce.[66]
The mille-feuille (French pronunciation:
[mil fj], "thousand sheets"),[67] vanilla
Mille-feuille France slice, cream slice, custard slice, also
known as the Napoleon or kremschnitt,
is a pastry originating in France.
Traditionally, a mille-feuille is made up
of three layers of puff pastry (pte
feuillete), alternating with two layers of
pastry cream (crme ptissire), but
sometimes whipped cream, or jam are
substituted. The top pastry layer is
dusted with confectioner's sugar, and
sometimes cocoa, or pulverized nuts
(e.g. roasted almonds). Alternatively the
top is glazed with icing or fondant in
alternating white (icing) and brown
(chocolate) stripes, and combed.
A Chinese bakery product traditionally
eaten during the Mid-Autumn Festival /
Zhongqiu Festival. The festival is for
lunar worship and moon watching, when
mooncakes are regarded as an
indispensable delicacy. Typically round
Mooncake China or rectangular pastries. A rich thick
filling usually made from red bean or
lotus seed paste is surrounded by a thin
(23 mm) crust and may contain yolks
from salted duck eggs. Mooncakes are
usually eaten in small wedges
accompanied by Chinese tea.
Consists of a profiterole (cream puff)
filled with whipped cream. The top of
the profiterole is glazed with white or
Moorkop Netherlands
dark chocolate. Often there is whipped
cream on the top, with a slice of
tangerine or a piece of pineapple.
A rich Austrian cake made from
almonds, spices, sugar, flour, eggs and
Muskazine Austria jam. It is traditionally eaten at Christmas
time, often accompanying a glass of
sweet dessert wine.
Also spelled nazouk or nazuk, it is a
crisp, but soft, and buttery, sweet, but
not too sweet, pastry made with flour,
butter, sugar, sour cream, yeast, vanilla
Nazook Armenia
extract and eggs for the wash. After the
dough is made, it is refrigerated, then
rolled out flat, covered in a spread made
of flour, sugar, vanilla and butter, kind
of like a streusel topping, rolled up into
a long skinny loaf shape. The strip is
washed with egg wash, cut into sections
and then baked.
Made from butter, milk, flour, sugar,
eggs and sometimes honey,[68] recipes
Nun's puffs France call for pan frying (traditionally in lard),
re-frying and then baking, or baking
straight away.[69][70]
A pastry originating from Jewish cuisine
and vaguely resembles nougat. The
pastry is predominantly served at the
Jewish celebration of Purim, where self-
made sweets are customarily given to
neighbours and friends. Nunt is
Nunt Jewish traditionally made from dark forest
honey, which is cooked along with sugar
and then mixed with coarsely cut
walnuts. The result is placed on a
smooth, wet board or an oiled marble
plate, left to cool, and then cut into
small rhombic-shaped pieces.
Sometimes known as treugolnik
() among the Russian
population, a Tatar national dish ,and an
essential food in Tatar culture. Usually,
pomaq Russia (Tatar)
pomaq is a triangular pastry, filled
with minced beef, onion and potatoes.
pomaq is eaten with bouillon or with
tea.
A Chinese fried dough food that is
Ox-tongue elliptical in shape and resembles an ox
China
pastry tongue. The pastry texture is chewy,
with a soft interior and a crunchy crust.
"Chocolate bread", also called a
chocolatine in southern France and in
French Canada, is a French pastry
Pain au chocolat France consisting of a cuboid-shaped piece of
yeast-leavened laminated dough, similar
to puff pastry, with one or two pieces of
chocolate in the centre.
Paxlava
"Paxlava" is traditional
Azerbaijani pastry consist
of different thin layers and
Azerbaijan
poured bu sherbet (sweet
water). Also contains nuts
and walnuts.
Typically a variant on the croissant
or pain au chocolat, made with a
leavened butter pastry, with raisins
Pain aux added, shaped in a spiral with a
France
raisins crme ptissire filling. Known in
Australia as an "escargot", a member
of the ptisserie viennoise family of
baked foods.
A "palm tree" (French: palmier),
"pig's ear" or "elephant ear" palmiers
are a German, Spanish, French,
Italian, Jewish, and Portuguese
Palmier Europe pastry (among other cuisines, like
those of the former Spanish colonies
in the Americas) formed in a palm or
butterfly shape. Made using puff
pastry, sugar and sometimes honey.
(literally "sweet bread"), pan dulce is

Latin
Pan dulce one of a common treat in Mexico
America
and other Latin American countries.
Filled, savory pastries, different

forms of which are popular in Italy,
Canada, and the United States.
Panzerotti originated in central and
southern Italy, especially in Apulia.
Italy (central
Panzarotti They are small versions of the
and southern)
calzone or closed pizza, but
produced with a softer dough. The
most common fillings are tomato
and mozzarella, but spinach,
mushrooms, baby corn, and ham are
often used. The dish has many
variations.
A Papanai is a Romanian traditional
fried pastry resembling a small
sphere, usually filled with a soft
Papanai Romania cheese such as urd and cherry or
morello jam. Pictured is Papanai
with sour cherries (morello) and
powdered sugar.
Chinese pastry, one of the most
standard pastries served in Hong
Paper wrapped Kong. It can also be found in most
Hong Kong
cake Chinatown bakery shops overseas. In
essence, it is a chiffon cake baked in
a paper cup.
Made of choux pastry and a praline
flavoured cream. It was created in
1891 to commemorate the Paris
BrestParis bicycle race.[71] Its
circular shape is representative of a
ParisBrest France
wheel. It became popular with riders
on the ParisBrest cycle race, partly
because of its energy-giving high
calorific value, and is now found in
ptisseries all over France [1].
A name given to different typical
dishes of many countries of Hispanic
or Portuguese origin. For example,
In Brazil, a pastel is a typical fast
Latin
Pastel food Brazilian dish, consisting of
America
thin pastry envelopes wrapped
around assorted fillings, then deep
fried in vegetable oil. Pictured is a
Brazilian pastel.
A savory pastry from Malta, pastizzi
usually have a filling either of ricotta
or of mushy peas, and are called
pastizzi tal-irkotta, "cheesecakes", or
Pastizz Malta pastizzi tal-pielli, "peacakes",
accordingly.[72][73] Pastizzi are a
popular and well-known Maltese
food. Pictured are two varieties of
Maltese pastizzi.
A regional dessert item found in the
Buffalo, New York area.[74][75] The
United States pastry heart is a heart shaped flaky
(Buffalo, puff pastry, similar to a palmier or
Pastry heart
New York palm leaves pastry, that is usually
area) topped with a white sugar icing that
has a hard shell but is soft on the
inside.[74][76]
A puff pastry in Vietnamese cuisine,

its name means "hot pie" in French.
The pastry is made of a light layered
and flaky exterior with a meat
Pt Chaud Vietnam
filling. Traditionally, the filling
consists of a pork meat, but today,
chicken and beef are commonly
used.
Pecan pie is primarily composed of
corn syrup or molasses and pecans,
in a pastry pie crust. Tradition holds
that the French invented pecan pie
soon after settling in New Orleans,
after being introduced to the nut by
Native Americans.[citation needed]
United States
Pecan pie Attempts to trace the dish's origin,
(southern)
however, have not found any recipes
dated earlier than 1897,[77] and well-
known cookbooks such as Fannie
Farmer and The Joy of Cooking did
not include it before 1940.[78] The
makers of Karo syrup popularized
the dish and many of its recipes.
Paper-thin sheets of unleavened
flour dough used for making
pastries. filo is often used in Middle
Eastern and Balkan cuisine. Pictured
is Baklava made with the dough. An
Filo[clarification Middle East,
needed] early, thick form of filo appears to
Balkans
be of Central Asian Turkic
origin.[79][80] May also be spelt as
"Filo pastry"; this is quite a common
spelling for this form of pastry in the
United Kingdom.
A pie is a baked dish which is
usually made of a pastry dough
casing that covers or completely
contains a filling of various sweet or
Pie
savory ingredients. Pictured is a
homemade meat pie. For an
extensive list of pies, see: List of
pies, tarts and flans.
A sweet pastry popular in Hong
Kong, Macau, and some other areas
in southern China including
Guangzhou and Shenzen, and also in
various Chinese communities around
the world. The top of the pineapple
bun (shaped to resemble a pineapple)
is made of a dough similar to that
used to make sugar cookies, which
Pineapple bun Hong Kong consists of sugar, eggs, flour, and
lard. As such, it is crunchy and is
quite sweet compared to the bread
underneath. The bread dough
underneath is the same used in
Chinese style Western breads, which
is a softer and sweeter dough
compared to Western breads.
Usually contains no actual
pineapple.
May refer to several varieties of
pastry popular in Spain, Latin
Pionono Hispanic America and The Philippines.
Pictured are pionono in Mlaga,
Spain.
(Pithiviers in French) is a round,
enclosed pie usually made by baking
two disks of puff pastry, with filling
stuffed in between. It has the
appearance of a hump and is
traditionally decorated with spiral
France
lines drawn from the top outwards
Pithivier (probably
with the point of a knife, and
Pithiviers)
scalloping the edge. The filling is
always placed as a lump in the
middle of the bottom dough layer,
rather than spread on it, because it
would then liquefy and leak during
baking. The pie is traditionally
finished with a distinct shine to the
top of the crust, by egg-washing
beforehand, or by caramelising a
dusting of confectioner's sugar at the
end of baking, or both. Whilst the
filling of the Pithivier is often a
sweet frangipane of almond paste,
(optionally combined with fruit such
as cherry or plum), savory pies with
a meat or cheese filling can also be
termed as a Pithivier.
Plcint[81] is a Romanian traditional

pastry resembling a thin, small round
Plcint Romania or square-shaped cake, usually filled
with a soft cheese such as Urd or
apples.
Puff pastry eaten in Albania, Bosnia

and Herzegovina, Bulgaria, Croatia,
Montenegro, Republic of
Macedonia, Serbia, Slovenia,
Hungary (see pogcsa) and Turkey
(where it is called poaa) with
Pogaa Balkans variations. It is called pogatschen in
Austria. Pogaa is sometimes served
hot as an appetizer instead of bread.
Hot pogaa filled with sour cream
(or feta cheese in Turkey and
Bulgaria) is considered a particularly
delicious specialty.
Roll of sweet yeast bread (a
viennoiserie) with a dense, rich,
bittersweet filling of poppy seed. A
Poppy seed Central popular cuisine in parts of Central
roll Europe Europe, Eastern Europe and in
Israel. An alternative filling is a
paste of minced walnuts, making it a
walnut roll.
Baked savory pie with a bottom and
top completely encased by flaky
crusts and baked inside a pie tin to
Pot pie United States support its shape. This is in contrast
to the Australian meat pie and many
British regional variants on pie
recipes, which may have a top of
flaky pastry, but whose body is made
from heavier, more mechanically
stable shortcrust, hot water crust or
similar pastry. The pot pie is a
variation of the pasty. Many
varieties of pot pies exist.
Gibanica or layered cake that
includes a thinly-rolled pastry dough
in its preparation. It originated in the
region of Prekmurje, Slovenia.[82] It
Prekmurska contains poppy seeds, walnuts,
Slovenia
gibanica apples, raisins, and ricotta fillings.
Although native to Prekmurje, it has
achieved the status of a national
speciality of Slovenia. It is also
popular in northern Croatia.
Baked dough in soft and hard
varieties and savory or sweet flavors
in a unique knot-like shape,
originating in Europe. The pretzel
shape is a distinctive symmetrical
looped form, with the ends of a long
Pretzel Europe
strip of dough intertwine brought
together and then twisted back onto
itself in a certain way ("a pretzel
loop"). Sweet pastry pretzels exist
with many various textures, toppings
and coatings.
Known as a "cream puff" in the
United States, a profiterole is a
choux pastry ball filled with
whipped cream, pastry cream, or ice
Profiterole France cream. This treat is typically very
sweet. The puffs may be decorated
or left plain or garnished with
chocolate sauce, caramel, or a
dusting of powdered sugar.
In baking, a puff pastry is a light,
flaky, leavened pastry containing
several layers of fat which is in solid
state at 20 C (68 F). In raw form,
Puff pastry Europe
puff pastry is a dough which is
spread with solid fat and repeatedly
folded and rolled out (never mashed,
as this will destroy layering) and
used to produce various pastries. It is
sometimes called a "water dough" or
dtrempe.
A Swedish, small cylindrical pastry
covered with green marzipan with
the ends dipped in chocolate, with an
interior consisting of a mix of
crushed cookies, butter, and cacao,
flavoured with punsch liqueur. The
Dutch variant is called mergpijpje,
and is cream-colored instead of
green. Often called dammsugare
("vacuum cleaner"), referring not
only to its appearance, but also to the
Punsch-roll Sweden supposed practice of the pastry baker
collecting crumbs from the day's
cookies for filling.[citation needed] Other
names are arraksrulle (as arrak is an
ingredient in punsch) and "150-
ohmer" (due to the brown-green-
brown coloring).[citation needed] In
Denmark, these treats are known as
Trstammer ("wooden logs"); the
interior cacao-paste is flavoured with
rum and the marzipan is usually not
coloured.
Translated in English as "punch
cake", a classical confection of
pastry with a rum flavor. It is similar
to the French pastry, the petit four.
Punschkrapfen Austria Commonly available in pastry shops
and bakeries in Austria. It is a cake
filled with cake crumbs, nougat
chocolate, apricot jam and then
soaked with rum.
An almond-filled deep-fried Persian
cake,[83] prepared with flour,
Qottab Iran almonds, powdered sugar, vegetable
oil, and cardamom. The city of Yazd
is well known for its qottab.
A cheese-filled pastry twist from
Puerto Rico.[84] The cheese is usually
Quesito Puerto Rico whipped with vanilla, eggs, and
sugar. The cheese can also be
whipped with guava, papaya and
other tropical fruit preserves. The
mixture is stuffed into a dough that
resembles puff pastry, coated in a
sugary caramelized syrup, and
baked.
A traditional Croatian cake which
originates from the Adriatic island of
Rab. Its main ingredients are
almonds and Maraschino liqueur.
Rab cake Croatia Traditionally baked in the shape of a
spiral, although today several shapes
are popular. It is also a very popular
souvenir because it has a shelf life of
about two months.[citation needed]
A Danish pastry filling or topping
made from creamed butter and
Remonce Denmark
sugar, sometimes flavored with
cinnamon, marzipan or nuts.[85][86][87]
Similar to a giant profiterole, or a
Reuzenbol Netherlands
larger version of a bossche bol
Consists of a pastry crust and are

Rhubarb tart England
filled with rhubarb
The roll nisseno (from French

roule) is a typical sweet of
Caltanissetta produced by local
bakers for a long time. It is
consumed year-round, not being tied
Roll Italy to any event or occasion. The
ingredients are: whole eggs; flour,
ground almonds, sugar, cocoa
powder that characterizes the sponge
cake which in turn rolls up the
ricotta and the heart (marzipan).
Also known as roti tisu or tissue
prats, one of the more-creative-
looking Malaysian Mamak foods. It
is also known as roti helikopter
(helicopter bread). Roti tissue is a
Roti tissue Malaysia
thinner version of the traditional roti
canai, as thin as a piece of 4050 cm
round-shaped tissue. The finishing
touches to the making of roti tissue
require skill, and they depend on the
creativity of the maker. Pictured:
Roti tissue, and a glass of Teh tarik
Roze koek ("pink cake") is a typical
Dutch pastry that consists of a small
Roze koek Netherlands flat cake with a layer of pink
fondant. The most well-known brand
is Glac.
A Jewish pastry of Ashkenazic
origin. A more probable origin is
that of its Eastern European
(Romanian) traditional pastry
counterpart called Cornulete.[citation
needed]
Traditional rugelach are made
in the form of a crescent by rolling a
triangle of dough around a
filling.[88][89] Some sources state that
the rugelach and the French
croissant share a common Viennese
Jewish
Rugelach ancestor, crescent-shaped pastries
(Ashkenazi)
commemorating the lifting of the
Turkish siege in 1793[90] (this could
be a reference to the Battle of
Vienna in 1683). This appears to be
an urban legend however, as both the
rugelach and its supposed ancestor
(the Kipfel or Kipferl) pre-date the
Early Modern era, and the croissant
in its modern form did not originate
earlier than the 19th century (see
viennoiserie).
A Finnish pastry flavored with
almonds and rum or arrack and it
usually weighs about 100 grams.
There is usually raspberry jam in a
Runeberg's sugar ring on the tart. The torte got
Finland
torte its name from the Finnish poet Johan
Ludvig Runeberg (18041877) who,
according to legend, enjoyed the
torte with punsch for every
breakfast.
Made with puff pastry and a stuffing

Rustico Salento, Italy
that varies style by style
Similar to the Chorley cake, sad
cakes are made using a similar
recipe and have origins in East
Lancashire, England. Sad cake is
often up to 12 inches (30 cm) in
United diameter, as opposed to the Chorley
Sad cake Kingdom cake being 3 to 5 inches (8 to 12 cm)
(Lancashire) and is made by rolling out the pastry
and dropping raisins and or currants
evenly over the pastry then folding
in on several sides and then rolling
out again to the required size,
usually round but can be square.
A fried or baked pastry with a savory
filling such as spiced potatoes,
onions, peas, lentils, ground lamb or
chicken. The size, shape and
consistency may vary, but many
versions are triangular. Samosas are
Indian often accompanied by chutney.[91]
Samosa
subcontinent Samosas are a popular appetizer or
snack in the Indian subcontinent,
Southeast Asia, Central Asia and
Southwest Asia, the Arabian
Peninsula, the Mediterranean, the
Horn of Africa, North Africa, and
South Africa.
Cone or tube of pastry, often filled

Schaumrolle Austria
with whipped cream
Schnecken were a traditional

Saturday morning treat in German
homes at the beginning of the 20th
century, and was also commonly
found in the Jewish immigrant
communities in the Philadelphia and
Baltimore areas of the United States.
Schnecken Germany
The name schnecken means "snails"
in English, and refers to the shape of
the pastry. Schnecken are commonly
confused with rugelach, another
German pastry that is different in
two respects: (1) schnecken dough is
made with sour cream, while
rugelach is made with cream cheese;
and (2) schnecken are rolled and
sliced, whereas rugelach are formed
from individual triangles of dough.
Made from shortcrust pastry, they
are especially popular in the area of
German town of Rothenburg ob der
Tauber (Bavaria). Its name (German
for "snowball") derives from its
round ball-like shape with a diameter
of about eight to ten centimeters and
the traditional decoration with
confectioner's sugar. The main
ingredients are flour, eggs, sugar,
butter, cream, and plum schnaps. To
give it the characteristic shape the
dough is rolled out and cut with a
Schneeball Germany
dough cutter into even strips. The
strips are then arranged alternately
over and under a stick, or the handle
of a wooden spoon. Eventually the
stick is lifted and slowly removed
while the dough stripes are formed
into a loose ball. Using a special
holder called a Schneeballeneisen in
order to retain the shape, the ball is
deep-fried in boiling fat until golden
brown, and finally dusted with
confectioner's sugar while still
warm.
A popular pastry in Upper Bavaria,
schuxen is an elongate fried dough
pastry made from rye flour and
Schuxen Germany yeast. Similar to krapfen with the
difference that it isn't sweet.
Nowadays they are rare, and few
bakers produce them.[citation needed]
The oldest version of the semla was
a plain bread bun, eaten in a bowl of
warm milk. In Swedish this is known
as hetvgg, from Middle Low
Semla Sweden
German hete Weggen (hot wedges)
or German heisse Wecken (hot buns)
and falsely interpreted as
"hotwall".[92][93][94]
Today, the Swedish-Finnish
semla[95] consists of a cardamom-
spiced wheat bun which has its top
cut off and insides scooped out, and
is then filled with a mix of the
scooped-out bread crumbs, milk and
almond paste, topped with whipped
cream. The cut-off top serves as a lid
and is dusted with powdered sugar.
Some people still eat it in a bowl of
hot milk.
A Moroccan, Algerian and Tunisian
doughnut, cooked in oil. Sfenjs are
Sfenj North Africa eaten sprinkled with sugar or soaked
in honey. Sfenj is an Arabic word
("isfenj") which means "sponge".
Sfogliatelle are shell shaped filled
pastries native to Italian cuisine.
"Sfogliatelle" means "many
leaves/layers," the pastry's texture
resembling leaves stacked on each
other. Filling recipes also vary; some
examples are an orange-flavored
ricotta filling, almond paste or
candied peel of citron. Italian-
Sfogliatelle Italy
American bakeries, especially in the
New York City area, created a
cousin pastry to the sfogliatelle in
the 1900s called a "lobster tail" or
"egg plant" version. The pastry has
the same outside as sfogliatelle, but
instead of the ricotta filling, there is
a French cream, similar to whipped
cream inside.
Often used for the base of a tart,
quiche or pie. It does not puff up
during baking because it usually
Shortcrust contains no leavening agent. It is
Europe
pastry possible to make shortcrust pastry
with self-raising flour, however.
Shortcrust pastry can be used to
make both sweet and savory pies.
Shakarbura
Sweet dough with the

Azerbaijan filling of mined nuts
and sugar
Dried flaky Chinese pastry found in a variety
of Chinese cuisines. In dim sum restaurants,
char siu sou () is the most common
version available. Other varieties may
include century egg and lotus seed paste.
These are commonly found in Hong Kong or
Sou China Singapore in Asia. They may occasionally be
found in some overseas Chinatowns. In
Shanghai cuisine, a number of dried varieties
are available, such as peanut sou (),
green bean sou () or walnut sou (
). People often buy them for souvenirs in
boxed forms.
A Greek savory pastry is in the burek family
of pastries. It typically consists of a filling of
chopped spinach, feta cheese (sometimes in
combination with ricotta cheese, as it is less
expensive, and adds creaminess), onions or
Spanakopita Greece scallions, beaten egg, and seasoning.[96] The
filling is wrapped or layered in filo pastry
with butter and/or olive oil, either in a large
pan from which individual servings are cut,
or rolled into individual triangular servings
(see burek).
Sweet of the religious tradition of

Spina santa Italy Caltanissetta, in memory of the Passion of
Christ.
In baking and pastry making, streusel is a
crumb topping prepared with butter, flour,
and sugar that is baked on top of muffins,
breads, pies, cakes (e.g. Streuselkuchen) and
crumbles. Some modern recipes add spices
Streusel Germany
and chopped nuts. Although the topping is of
German origin, it is sometimes referred to as
Danish or Swedish.[citation needed] Pictured is a
caramel-apple cheesecake bar with streusel
topping.
Layered pastry, typically with a sweet filling
inside. Often served with cream. Strudel
Central became well known and gained popularity in
Strudel
Europe the 18th century through the Habsburg
Empire. Pictured is a pecan strudel. See also
- Apple strudel; Milk-cream strudel
Part of the Saint Nicholas tradition in the
German speaking countries. Made of Stuten,
sweet leavened dough, in the form of a man
(Kerl is German for 'lad' or 'fellow').
Stutenkerl is available usually around Saint
Nicholas' Day, December 6, but in parts of
Stutenkerl Germany
the Rhineland already at Saint Martin's Day
in November. The pastry often has inserted
raisins and a clay pipe. This pipe may have
to do with the Protestant Reformation, to
make the originally Catholic bishop figure
more secular.
A ball-shaped doughnut that is first deep-
fried, then pierced and injected with jelly or
custard, and then topped with powdered
sugar. Widely consumed in Israel in the
weeks leading up to and including the
Hanukkah holiday.[97]
Sufganiyah Israel
The same type of deep-fried bun is a
traditional pastry in German speaking
countries and has diverse names. There, it is
traditionally consumed on New Year's Eve
and the carnival holidays. In Denmark they
are wellknown as Berliner van kuchen or just
Berliner.
A traditional Chinese pastry with flaky and
thin skin made with winter melon, almond
Sweetheart China
paste, and sesame, and spiced with five spice
cake (Guangdong)
powder (Chinese spice blend of fennel seed,
star anise, licorice root and cloves).[98]
A Japanese pastry shaped to resemble a
bream or Asian carp and filled with red bean
paste or other fillings such as custard and
chocolate. It is derived from the similar
Taiyaki Japan
Japanese pastry Imagawayaki. Taiyaki is
also popular in other East Asian countries
such as South Korea where it is known as
bungeoppang.
Designed to be safely heated in a toaster,
toaster pastries are a convenience food. Most
toaster pastries have a fruit filling, but some
Toaster contain dessert-like fillings such as chocolate
United States
pastry or cinnamon. The Pop-Tarts brand of toaster
pastries is an example of a mass-produced
product widely available in the United
States.
Typically torpedo or cone-shaped, stuffed

Turkey
Torpil with cream, dispersed to the Balkans during
(Balkans)
the Ottoman period. Also known as klah
Typically O-shaped, stuffed with marzipan,

and on some special occasions is topped with
Catalonia
Tortell glazed fruit. It is traditionally eaten on
(Spain)
January 6 (Epiphany), at the conclusion of
the Twelve Days of Christmas.
Translated in English as "Little black
pastry", a Spanish dessert which is flat at its
Tortita negra Spain base and round on the sides. They are eaten
in Argentina, Colombia and Venezuela, and
are a popular food at children's parties.[99]
A traditional cake and sweet pastry, known
from Slovakia. There is similar variant of the
Trdelnk in the Czech Republic and Hungary
(under a different name), originally coming
Trdelnk Slovakia
from Skalica in Slovakia. It is made from
rolled dough, wrapped around a stick, then
grilled and topped with sugar and walnut
mix.
Cheese cake, prepared with yak butter,
Tu Tibet brown sugar and water, made into a
pastry.[64]
Made by placing a filling on a piece of
dough, folding the dough over, and sealing
it. Turnovers can be sweet or savory and are
Turnover
often made as a sort of portable meal or
dessert, similar to a sandwich. Pictured is a
sweet turnover made from puff pastry.
An oval-shaped puff pastry, especially

common in Cebu, where it originated. It
usually consists of a combination of flour,
Utap Philippines
shortening, coconut, and sugar. In order to
achieve the texture of the pastry, it must
undergo a two-stage baking process.
Eastern Ring of dough and cottage cheese in the

Vatrushka
Europe middle, often with raisins or bits of fruit
A traditional Afrikaner pastry, it consists of

dough deep-fried in cooking oil and either
Vetkoek South Africa
filled with cooked mince (ground beef) or
spread with syrup, honey, or jam.
Viennoiserie (French etymological sense:
'things of Vienna') are baked goods made
from a yeast-leavened dough in a manner
similar to bread, or from puff pastry, but
with added ingredients (particularly eggs,
butter, milk, cream and sugar) giving them a
richer, sweeter character. The dough is often
Viennoiserie France
layered. Examples include: croissants;
Vienna bread and its French equivalent, pain
viennois, often shaped into baguettes;
brioche; pain au chocolat; pain au lait; pain
aux raisins; chouquettes; Danish pastries;
bugnes; and chausson aux pommes, the
French style of apple turnover.
French for "windblown" to describe its
lightness, it is a small hollow case of puff
France pastry. It has been claimed to have been
Vol-au-vent
(Paris) invented by Antonin Carme in his pastry-
shop opened in Rue de la Paix, France in
180304.[100] But the pastry is mentioned at
least as far back as 1797;[101] its origin then is
obscure. Vols-au-vent are typically made by
cutting two circles in rolled out puff pastry,
cutting a hole in one of them, then stacking
the ring-shaped piece on top of the disc-
shaped piece.[102]
Welsh cakes are made from flour,
butter/lard, currants, eggs, milk, and spices
such as cinnamon and nutmeg.They are
roughly circular, a few inches (78 cm) in
diameter and about half an inch (11.5 cm)
thick. Fried in butter in a pan or on a
Welsh cake Wales
bakestone, Welsh cakes are served hot or
cold and dusted with caster sugar. They are
frequently made fresh and sold in bakeries
throughout Wales but can also be bought
pre-packed in good supermarkets in the rest
of the UK.
A cylindrical pastry filled with crema

Spain
Xuixo catalana that is deep fried and covered with
(Catalonia)
crystallized sugar.
Wheat pastry with butter, particularly

Yurla Tibet common in Nyainrong County in northern
Tibet.[64]
Sweet pastry from the Dutch province of
Zeeuwse Jewish Zeeland, made by baking a type of dough in
bolus (Sephardic) a spiral shape and then covered with treacle
and cinnamon.
A version of the South Asian jalebi (qv)
found in areas of north and northwest Africa
such as Morocco, Algeria, Tunisia, and
Zlebia North Africa
Libya. Natural ingredients include flour,
yeast, yoghurt, and sugar. This is then mixed
with water and cardamom.

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From Wikipedia, the free encyclopedia

An assortment of cakes and pastries in a ptisserie.

Small, round-shaped Chinese-

Prepared by layering a mixture of

Bear claw United States Sweet breakfast pastry.

Philippines Made with flour, sugar, sesame seeds

A sweet from Frankfurt on the Main,

Similar to a turnover in size, shape, and

A traditional pastry originating in

The name given in Spain and several

North Africa A sweet puff pastry and part of

A pie filled with pumpkin, and could

Burek see Brek

A small pastry with a soft and tender

Cannoli consist of tube-shaped shells of

A Swiss pastry made of chocolate,

A traditional Chinese pastry that is

Similar to berliner but baked in the

Sometimes known as a "pastie" or

A patisserie developed in the late 18th

A sweet specialty of Lyon composed of

A pastry made with flaky or puff pastry,

A croissant-doughnut pastry attributed

An ancient Egyptian pastry, filled with

"Flies Graveyard" or "Flies Cemetery"

Gteau Basque is typically constructed

Found in India and eaten in other parts

A pastry in Tibetan cuisine made from

Kolompeh looks like a pie with a

A traditional Polish pastry, originally a

A Breton cake containing layers of

Traditional Malay kuih made from

A Swedish pastry with almond as the

Spongy pastry similar to a muffin, but

A Swedish shortcrust pastry filled with

Spain (La Roda, Pastry-cake prepared from soft puff

A dessert made with stacked layers of

(literally "sweet bread"), pan dulce is

Filled, savory pastries, different

A puff pastry in Vietnamese cuisine,

Plcint[81] is a Romanian traditional

Puff pastry eaten in Albania, Bosnia

Consists of a pastry crust and are

The roll nisseno (from French

Made with puff pastry and a stuffing

Cone or tube of pastry, often filled

Schnecken were a traditional

Sweet dough with the

Sweet of the religious tradition of

Typically torpedo or cone-shaped, stuffed

Typically O-shaped, stuffed with marzipan,

An oval-shaped puff pastry, especially

Eastern Ring of dough and cottage cheese in the

A traditional Afrikaner pastry, it consists of

A cylindrical pastry filled with crema

Wheat pastry with butter, particularly

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