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Alexandertorte
Alexandertorte, also known as Alexander Torte or Aleksander Torte, is a Latvian dessert.
Alexandertorte, also known as Alexander Torte or Aleksander Torte, is a Latvian dessert.
Allerheiligenstriezel
Allerheiligenstriezel is a braided yeast pastry.
Allerheiligenstriezel is a braided yeast pastry.
Apple strudel
Apple strudel (Apfelstrudel) is a traditional Viennese strudel, a popular pastry in Austria and in many countries in Europe that once belonged to the Austro-Hungarian empire (1867–1918).
Apple strudel (Apfelstrudel) is a traditional Viennese strudel, a popular pastry in Austria and in many countries in Europe that once belonged to the Austro-Hungarian empire (1867–1918).
Azerbaijani pakhlava
Azerbaijani pakhlava Pakhlava is an integral part of those sweets, which are made in Azerbaijan for Nowruz holiday, but it is not baked only for holidays.
Azerbaijani pakhlava Pakhlava is an integral part of those sweets, which are made in Azerbaijan for Nowruz holiday, but it is not baked only for holidays.
Bakewell pudding
The Bakewell Tart, not to be confused with the Bakewell Pudding, is a shortcrust pastry with a layer of jam and a sponge filling with almonds.
The Bakewell Tart, not to be confused with the Bakewell Pudding, is a shortcrust pastry with a layer of jam and a sponge filling with almonds.
Bakpia Pathok
Bakpia Pathok are small round-shaped Indonesian pastries, usually stuffed with mung beans, but have recently come in other fillings as well (e.g.
Bakpia Pathok are small round-shaped Indonesian pastries, usually stuffed with mung beans, but have recently come in other fillings as well (e.g.
Banitsa
Banitsa (Баница, also transliterated as banica and banitza) is a traditional Bulgarian food prepared by layering a mixture of whisked eggs and pieces of cheese between filo pastry a...
Banitsa (Баница, also transliterated as banica and banitza) is a traditional Bulgarian food prepared by layering a mixture of whisked eggs and pieces of cheese between filo pastry a...
Banket (food)
Banket, banketstaaf or letterbanket is a sweet pastry that originated in the Netherlands and is popular in the Christmas season.
Banket, banketstaaf or letterbanket is a sweet pastry that originated in the Netherlands and is popular in the Christmas season.
Bejgli
Beigli (sometimes spelled bejgli) is a Hungarian pastry consisting of a roll of sweet yeast bread (a viennoiserie) with a dense, rich, bittersweet filling.
Beigli (sometimes spelled bejgli) is a Hungarian pastry consisting of a roll of sweet yeast bread (a viennoiserie) with a dense, rich, bittersweet filling.
Belekoy
Belekoy is a delicacy that originated in Bulacan, Philippines.
Belekoy is a delicacy that originated in Bulacan, Philippines.
Belgian bun
A Belgian bun is a sweet yeast dough bun, containing sultanas and usually topped with fondant icing and half a glace cherry.
A Belgian bun is a sweet yeast dough bun, containing sultanas and usually topped with fondant icing and half a glace cherry.
Belokranjska povitica
Belokranjska povitica is a Slovenian national dish.
Belokranjska povitica is a Slovenian national dish.
Bethmännchen
Bethmännchen is a pastry made from marzipan with almond, powdered sugar, rosewater, flour and egg.
Bethmännchen is a pastry made from marzipan with almond, powdered sugar, rosewater, flour and egg.
Birnbrot
Birnbrot or Birnweggen are a traditional pastry originating in Switzerland with a filling of dried pears.
Birnbrot or Birnweggen are a traditional pastry originating in Switzerland with a filling of dried pears.
Bizcocho
Bizcocho is the name given in Spain and several Latin American countries to many variants of buttery flaky pastry and some cookies.
Bizcocho is the name given in Spain and several Latin American countries to many variants of buttery flaky pastry and some cookies.
Blachindla
Blachindla or Blachinda is a German pastry dessert.
Blachindla or Blachinda is a German pastry dessert.
Bougatsa
Bougatsa,, is a Greek breakfast pastry consisting of semolina custard, cheese, or minced meat filling between layers of phyllo.
Bougatsa,, is a Greek breakfast pastry consisting of semolina custard, cheese, or minced meat filling between layers of phyllo.
Boyoz
Boyoz is a Turkish pastry, associated with İzmir, Turkey, which is practically the only city where it is prepared for commercial purposes and follows the original recipe.
Boyoz is a Turkish pastry, associated with İzmir, Turkey, which is practically the only city where it is prepared for commercial purposes and follows the original recipe.
Bruttiboni
Bruttiboni, also known as Mandorlati di San Clemente, is a type of almond-flavoured biscuit made in Prato, central Italy.
Bruttiboni, also known as Mandorlati di San Clemente, is a type of almond-flavoured biscuit made in Prato, central Italy.
Carac (pastry)
Carac is a swiss pastry made of chocolate, usually found in the French part of Switzerland.
Carac is a swiss pastry made of chocolate, usually found in the French part of Switzerland.
ChaSan
Chasan（Chinese：茶馓） is a traditional Chinese pastry that is popular in Jiangsu Province, China, and especially in Huai'an, a historic city which is considered as the home of Chasan.
Chasan（Chinese：茶馓） is a traditional Chinese pastry that is popular in Jiangsu Province, China, and especially in Huai'an, a historic city which is considered as the home of Chasan.
Chorley cake
Chorley cakes are flattened, fruit-filled pastry cakes, traditionally associated with the town of Chorley in Lancashire, England.
Chorley cakes are flattened, fruit-filled pastry cakes, traditionally associated with the town of Chorley in Lancashire, England.
Chouquette
A chouquette is a type of viennoiserie consisting of a small portion of choux pastry sprinkled with pearl sugar and sometimes filled with custard or mousse.
A chouquette is a type of viennoiserie consisting of a small portion of choux pastry sprinkled with pearl sugar and sometimes filled with custard or mousse.
Choux pastry
Choux pastry, or pâte à choux, is a light pastry dough used to make profiteroles, croquembouches, éclairs, French crullers, beignets, St. Honoré cake, Indonesian kue sus, and gougères.
Choux pastry, or pâte à choux, is a light pastry dough used to make profiteroles, croquembouches, éclairs, French crullers, beignets, St. Honoré cake, Indonesian kue sus, and gougères.
Coca (pastry)
The coca is a pastry typically made and consumed in Catalonia, eastern parts of Aragon, most of Valencia, the Balearic Islands, Andorra and in French Catalonia.
The coca is a pastry typically made and consumed in Catalonia, eastern parts of Aragon, most of Valencia, the Balearic Islands, Andorra and in French Catalonia.
Cream horn
A cream horn is a pastry made with flaky or puff pastry, filled with fruit or jam and whipped cream.
A cream horn is a pastry made with flaky or puff pastry, filled with fruit or jam and whipped cream.
Croline
A croline is a flaky pastry parcel filled with various salty or spicy fillings.
A croline is a flaky pastry parcel filled with various salty or spicy fillings.
Cuban pastry
Cuban pastries (known in Spanish as pasteles or pastelitos) are baked puff pastry-type pastries filled with sweet or savory fillings.
Cuban pastries (known in Spanish as pasteles or pastelitos) are baked puff pastry-type pastries filled with sweet or savory fillings.
Dabby-Doughs
Dabby-Doughs are a kind of pastry.
Dabby-Doughs are a kind of pastry.
Danish (pastry)
A danish is a viennoiserie pastry, of Viennese origin, which has become a specialty of Denmark and neighbouring Scandinavian countries.
A danish is a viennoiserie pastry, of Viennese origin, which has become a specialty of Denmark and neighbouring Scandinavian countries.
Danish (roll)
A danish is a viennoiserie pastry, of Viennese origin, which has become a specialty of Denmark and neighbouring Scandinavian countries.
A danish is a viennoiserie pastry, of Viennese origin, which has become a specialty of Denmark and neighbouring Scandinavian countries.
Djevrek
Djevrek or Gevrek is a ring-shaped bread-pastry, about 100g-200g per piece, that's covered with sesame seeds.
Djevrek or Gevrek is a ring-shaped bread-pastry, about 100g-200g per piece, that's covered with sesame seeds.
Eccles cake
An Eccles cake is a small, round cake filled with currants and made from flaky pastry with butter, which is sometimes topped with demerara sugar.
An Eccles cake is a small, round cake filled with currants and made from flaky pastry with butter, which is sometimes topped with demerara sugar.
Fa gao
Fa gao is a Chinese cupcake-like pastry, most commonly consumed on the Chinese new year, that is made of flour (usually rice flour), leavening (traditionally yeast, but can be chemical leavening...
Fa gao is a Chinese cupcake-like pastry, most commonly consumed on the Chinese new year, that is made of flour (usually rice flour), leavening (traditionally yeast, but can be chemical leavening...
Fazuelos
Fazuelos, fijuelas or deblas are traditional Jewish pastries.
Fazuelos, fijuelas or deblas are traditional Jewish pastries.
Fish-shaped pastry
Fish-shaped pastry, commonly eaten in Japan and South Korea, is pastry shaped to resemble a bream or an Asian carp and filled with red bean paste.
Fish-shaped pastry, commonly eaten in Japan and South Korea, is pastry shaped to resemble a bream or an Asian carp and filled with red bean paste.
Flaky pastry
In baking, a flaky pastry is a light, flaky, unleavened pastry, similar to a puff pastry.
In baking, a flaky pastry is a light, flaky, unleavened pastry, similar to a puff pastry.
Flaons
Flaons are a type of pastry made in different locations of the Eastern Iberian Peninsula, like Morella, Ibiza, Formentera, Minorca and Olot, Spain.
Flaons are a type of pastry made in different locations of the Eastern Iberian Peninsula, like Morella, Ibiza, Formentera, Minorca and Olot, Spain.
Flies graveyard
Flies Graveyard or Flies Cemetery are nicknames used in various parts of the United Kingdom for sweet pastries filled with currants or raisins, which are the "flies" in the "graveyard" or ...
Flies Graveyard or Flies Cemetery are nicknames used in various parts of the United Kingdom for sweet pastries filled with currants or raisins, which are the "flies" in the "graveyard" or ...
Fánk
Fánk is a sweet traditional Hungarian cake.
Fánk is a sweet traditional Hungarian cake.
Galaktoboureko
Galaktoboureko (γαλακτομπούρεκο) is a Greek dessert of semolina-based custard (sometimes flavored with lemon or orange) in phyllo.
Galaktoboureko (γαλακτομπούρεκο) is a Greek dessert of semolina-based custard (sometimes flavored with lemon or orange) in phyllo.
Glacé
A Glacé is a typical Dutch pastry, in the Netherlands better known under the name roze koek ("pink cake").
A Glacé is a typical Dutch pastry, in the Netherlands better known under the name roze koek ("pink cake").
Gogoşi
Pączki (Polish pronunciation ) are pastries traditional to Polish cuisine (the word pączek is sometimes translated as doughnut).
Pączki (Polish pronunciation ) are pastries traditional to Polish cuisine (the word pączek is sometimes translated as doughnut).
Gougère
A gougère,, in French cuisine, is a baked savory choux pastry made of choux dough mixed with cheese and pepper.
A gougère,, in French cuisine, is a baked savory choux pastry made of choux dough mixed with cheese and pepper.
Gundain
In Tibetan cuisine, Gundain is a type of pastry made from barley grain and yeast, with tsampa, dry curd cheese, wild ginseng and brown sugar.This pastry is often served during the Tibetan New Ye...
In Tibetan cuisine, Gundain is a type of pastry made from barley grain and yeast, with tsampa, dry curd cheese, wild ginseng and brown sugar.This pastry is often served during the Tibetan New Ye...
Gyeongju bread
Hwangnam bread, also commonly called Gyeongju bread, is a local specialty of Gyeongju City, South Korea.
Hwangnam bread, also commonly called Gyeongju bread, is a local specialty of Gyeongju City, South Korea.
Haddekuche
Haddekuche is a traditional pastry made in Frankfurt, Hesse, Germany.
Haddekuche is a traditional pastry made in Frankfurt, Hesse, Germany.
Hamantash
A hamantash is a filled-pocket cookie or pastry in Ashkenazi Jewish cuisine recognizable for its three-cornered shape.
A hamantash is a filled-pocket cookie or pastry in Ashkenazi Jewish cuisine recognizable for its three-cornered shape.
Hellimli
Hellimli is a Cypriot savoury pastry made with Halloumi cheese.
Hellimli is a Cypriot savoury pastry made with Halloumi cheese.
Heong Peng
Heong Peng means fragrant pastries in English.
Heong Peng means fragrant pastries in English.
Hot water crust pastry
Hot water crust is a type of pastry used for savoury pies, such as pork pies, game pies and, more rarely, steak and kidney pies.
Hot water crust is a type of pastry used for savoury pies, such as pork pies, game pies and, more rarely, steak and kidney pies.
Huff paste
Huff paste was a cooking technique involved making a stiff pie shell or coffyn using a mixture of flour, suet, and boiling water.
Huff paste was a cooking technique involved making a stiff pie shell or coffyn using a mixture of flour, suet, and boiling water.
Inipit
Inipit, translated from the Filipino word for "pressed", is a flat pastry made of flour, milk, lard, and sugar.
Inipit, translated from the Filipino word for "pressed", is a flat pastry made of flour, milk, lard, and sugar.
Jachnun
Jachnun is a traditional Middle Eastern Jewish dish prepared from rolled dough which is baked on very low heat for about ten hours.
Jachnun is a traditional Middle Eastern Jewish dish prepared from rolled dough which is baked on very low heat for about ten hours.
Jalebi
Jalebi, or Imaratee or Jilawii is a sweet popular in Persia and countries of the Indian Subcontinent such as India, Pakistan, Sri Lanka, Nepal, and Bangladesh.
Jalebi, or Imaratee or Jilawii is a sweet popular in Persia and countries of the Indian Subcontinent such as India, Pakistan, Sri Lanka, Nepal, and Bangladesh.
Kalács
Kalács is a Hungarian sweet bread very similar to brioche, usually baked in a braided form, and traditionally considered an Easter food.
Kalács is a Hungarian sweet bread very similar to brioche, usually baked in a braided form, and traditionally considered an Easter food.
Kanafeh
Kenafeh, also spelled knafeh, kunafeh, or kunafah, is a Middle Eastern sweet made of very fine vermicelli-like pastry.
Kenafeh, also spelled knafeh, kunafeh, or kunafah, is a Middle Eastern sweet made of very fine vermicelli-like pastry.
Kitchener bun
A Kitchener bun is a type of sweet pastry made and sold in South Australia.
A Kitchener bun is a type of sweet pastry made and sold in South Australia.
Klobasnek
A Klobasnek or klobasniky is a savory finger food of Czech origin.
A Klobasnek or klobasniky is a savory finger food of Czech origin.
Knieküchle
Knieküchle is a traditional German fried dough pastry that is very popular in Old Bavaria, Franconia, Western Austria and Thuringia.
Knieküchle is a traditional German fried dough pastry that is very popular in Old Bavaria, Franconia, Western Austria and Thuringia.
Kolache
A koláč (; diminutive: koláček; plural: koláče), known in English variously as kolache or kolace, kolach, or kolacky, is a type of pastry that holds a dollop ...
A koláč (; diminutive: koláček; plural: koláče), known in English variously as kolache or kolace, kolach, or kolacky, is a type of pastry that holds a dollop ...
Kołacz
Kołacz meaning cake, wheel cake, or coffee cake (variously transliterated as kolach, kolachky, kolacky, kolachy, from Koło: "disk") is a traditional Polish pastry, originally a wedding cak...
Kołacz meaning cake, wheel cake, or coffee cake (variously transliterated as kolach, kolachky, kolacky, kolachy, from Koło: "disk") is a traditional Polish pastry, originally a wedding cak...
Krempita
Krempita is a well-known dessert from the Balkans, specifically the former Yugoslavia.
Krempita is a well-known dessert from the Balkans, specifically the former Yugoslavia.
Kringle
Kringle is a Scandinavian pastry, a Nordic variety of pretzel, which arrived with Roman Catholic monks in the 13th century, especially in Denmark.
Kringle is a Scandinavian pastry, a Nordic variety of pretzel, which arrived with Roman Catholic monks in the 13th century, especially in Denmark.
Kroštule
Kroštule is a traditional pastry from Dalmatia and Istria.
Kroštule is a traditional pastry from Dalmatia and Istria.
Kürtőskalács
Kürtőskalács or kürtős kalács is a Hungarian pastry also known as chimney cake, stove cake.
Kürtőskalács or kürtős kalács is a Hungarian pastry also known as chimney cake, stove cake.
Lattice (pastry)
Lattice pastry is a pastry used in a criss-crossing pattern of strips in the preparation of various foods.
Lattice pastry is a pastry used in a criss-crossing pattern of strips in the preparation of various foods.
Ma'amoul
Ma'amoul (معمول) are small shortbread pastries filled with dates, pistachios or walnuts (or occasionally almonds, figs, or other fillings).
Ma'amoul (معمول) are small shortbread pastries filled with dates, pistachios or walnuts (or occasionally almonds, figs, or other fillings).
Makroudh
Makroud is a type of pastry of Tunisian origin eaten in North African countries such as Tunisia, Algeria and in some parts of Libya.
Makroud is a type of pastry of Tunisian origin eaten in North African countries such as Tunisia, Algeria and in some parts of Libya.
Malsouka
Malsouqa is Tunisian pastry.
Malsouqa is Tunisian pastry.
Mandelkubb
Mandelkubb is a Swedish pastry with almond as the main ingredient, mixed with flour, sugar, eggs and baker's ammonia.
Mandelkubb is a Swedish pastry with almond as the main ingredient, mixed with flour, sugar, eggs and baker's ammonia.
Marillenknödel
Marillenknödel are a pastry. They are found in the traditional Bohemian and Viennese cuisines.
Marillenknödel are a pastry. They are found in the traditional Bohemian and Viennese cuisines.
Masan (pastry)
In Tibetan cuisine, Masan is a pastry, made with tsampa, dry cubic or curd cheese, yak butter, brown sugar and water.
In Tibetan cuisine, Masan is a pastry, made with tsampa, dry cubic or curd cheese, yak butter, brown sugar and water.
Milk-cream strudel
The milk-cream strudel (viennese Millirahmstrudel, german Milchrahmstrudel) is a traditional Viennese strudel.
The milk-cream strudel (viennese Millirahmstrudel, german Milchrahmstrudel) is a traditional Viennese strudel.
Mooncake
Mooncake is a Chinese bakery product traditionally eaten during the Mid-Autumn Festival / Zhongqiu Festival.
Mooncake is a Chinese bakery product traditionally eaten during the Mid-Autumn Festival / Zhongqiu Festival.
Moorkop
A moorkop is a pastry consisting of a profiterole filled with whipped cream.
A moorkop is a pastry consisting of a profiterole filled with whipped cream.
Muskatzimerle
Muskatzimerle is the name of a rich Austrian cake made from almonds, spices, sugar, flour, eggs and jam.
Muskatzimerle is the name of a rich Austrian cake made from almonds, spices, sugar, flour, eggs and jam.
Nun's puffs
Nun's puffs are a dessert pastry from the United States and England.
Nun's puffs are a dessert pastry from the United States and England.
Nunt
A nunt is a pastry originating from Jewish cuisine and vaguely resembles nougat.
A nunt is a pastry originating from Jewish cuisine and vaguely resembles nougat.
Nut roll
A nut roll is a pastry consisting of a sweet yeast dough (usually using milk) that is rolled out very thin, spread with a nut paste made from ground nuts and a sweetener like honey, then rolled ...
A nut roll is a pastry consisting of a sweet yeast dough (usually using milk) that is rolled out very thin, spread with a nut paste made from ground nuts and a sweetener like honey, then rolled ...
Papanași
Papanași is a Romanian traditional fried pastry resembling a small sphere, usually filled with a soft cheese such as urdă and cherry jam.
Papanași is a Romanian traditional fried pastry resembling a small sphere, usually filled with a soft cheese such as urdă and cherry jam.
Pastel (food)
Pastel is the name given to different typical dishes of many countries of Hispanic or Portuguese origin.
Pastel is the name given to different typical dishes of many countries of Hispanic or Portuguese origin.
Pastizzi
Pastizzi (cheesecakes or peacakes) are ricotta or pea filled pastries which are the most popular and best known culinary export of Malta.
Pastizzi (cheesecakes or peacakes) are ricotta or pea filled pastries which are the most popular and best known culinary export of Malta.
Pastry
Pastry is the name given to various kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and/or eggs.
Pastry is the name given to various kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and/or eggs.
Pastry heart
A pastry heart is a regional dessert item found in the Buffalo, New York area.
A pastry heart is a regional dessert item found in the Buffalo, New York area.
Peanut butter bun
A peanut butter bun is a Chinese pastry found in Hong Kong as well as overseas Chinatown bakery shops.
A peanut butter bun is a Chinese pastry found in Hong Kong as well as overseas Chinatown bakery shops.
Phyllo
Phyllo, filo, or fillo dough is paper-thin sheets of unleavened flour dough used for making pastries in Middle Eastern and Balkan cuisine.
Phyllo, filo, or fillo dough is paper-thin sheets of unleavened flour dough used for making pastries in Middle Eastern and Balkan cuisine.
Pineapple bun
A pineapple bun is a kind of 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 ...
A pineapple bun is a kind of 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 ...
Pionono
Piononos may refer to several varieties of pastry popular in Spain, Latin America, and The Philippines.
Piononos may refer to several varieties of pastry popular in Spain, Latin America, and The Philippines.
Pithivier
A Pithivier is a round, enclosed pie usually made by baking two disks of puff pastry, with filling stuffed in between.
A Pithivier is a round, enclosed pie usually made by baking two disks of puff pastry, with filling stuffed in between.
Plăcintă
Plăcintă is a Romanian traditional pastry resembling a thin, small round or square-shaped cake, usually filled with a soft cheese such as Urdă or apples.
Plăcintă is a Romanian traditional pastry resembling a thin, small round or square-shaped cake, usually filled with a soft cheese such as Urdă or apples.
Pop-Tarts
Pop-Tarts is a brand of rectangular, pre-baked toaster pastries made by the Kelloggg Company.
Pop-Tarts is a brand of rectangular, pre-baked toaster pastries made by the Kelloggg Company.
Prekmurska gibanica
Prekmurska gibanica is a type of gibanica or layered cake, originating in the region of Prekmurje, Slovenia.
Prekmurska gibanica is a type of gibanica or layered cake, originating in the region of Prekmurje, Slovenia.
Pretzel
A pretzel is a type of baked food made from dough in soft and hard varieties and savory or sweet flavors in a unique knot-like shape, originating in Europe.
A pretzel is a type of baked food made from dough in soft and hard varieties and savory or sweet flavors in a unique knot-like shape, originating in Europe.
Profiterole
A profiterole, cream puff or choux à la crème is a choux pastry ball filled with whipped cream, pastry cream, or ice cream.
A profiterole, cream puff or choux à la crème is a choux pastry ball filled with whipped cream, pastry cream, or ice cream.
Puff pastry
In baking, a puff pastry is a light, flaky, leavened pastry containing several layers of fat which is in solid state at 20 °C.
In baking, a puff pastry is a light, flaky, leavened pastry containing several layers of fat which is in solid state at 20 °C.
Punsch-roll
Punsch-roll is a Swedish, small cylindrical pastry covered with green marzipan with the ends dipped in chocolate, and inside a mix of crushed cookies, butter, and cacao, flavoured with punsch l...
Punsch-roll is a Swedish, small cylindrical pastry covered with green marzipan with the ends dipped in chocolate, and inside a mix of crushed cookies, butter, and cacao, flavoured with punsch l...
Punschkrapfen
Punschkrapfen or Punschkrapferl is a classical Austrian pastry.
Punschkrapfen or Punschkrapferl is a classical Austrian pastry.
Pâté Chaud
Pâté chaud or Bánh patê sô is a Vietnamese puff pastry that means "hot pie" in French.
Pâté chaud or Bánh patê sô is a Vietnamese puff pastry that means "hot pie" in French.
Qottab
QotabQottab' is an almond-filled, deep-fried Persian cake.
QotabQottab' is an almond-filled, deep-fried Persian cake.
Quesito
Quesito is a cheese-filled pastry twist from Puerto Rico.
Quesito is a cheese-filled pastry twist from Puerto Rico.
Rab cake
The Rab cake is a traditional Croatian cake which originates from the Adriatic island of Rab.
The Rab cake is a traditional Croatian cake which originates from the Adriatic island of Rab.
Remonce
Remonce is a Danish pastry filling or topping made from creamed butter and sugar, sometimes flavored with cinnamon, marzipan or nuts.
Remonce is a Danish pastry filling or topping made from creamed butter and sugar, sometimes flavored with cinnamon, marzipan or nuts.
Reuzenbol
A reuzenbol (Dutch for 'giant ball') is a Dutch pastry similar to a giant profiterole, or a larger version of a Bossche bol.
A reuzenbol (Dutch for 'giant ball') is a Dutch pastry similar to a giant profiterole, or a larger version of a Bossche bol.
Rock buns
Rock buns are a specific type of pastry, distinguished by the hard, crust-like texture and sweet taste.
Rock buns are a specific type of pastry, distinguished by the hard, crust-like texture and sweet taste.
Roti tissue
Roti tissue, roti tisu, or tissue prata is one of the more-creative-looking Malaysian Mamak foods.
Roti tissue, roti tisu, or tissue prata is one of the more-creative-looking Malaysian Mamak foods.
Rugelach
Rugelach, other spellings: rugelakh, rugulach, rugalach, ruggalach, rogelach, rugalah, rugala, is a Jewish pastry of Ashkenazic origin.
Rugelach, other spellings: rugelakh, rugulach, rugalach, ruggalach, rogelach, rugalah, rugala, is a Jewish pastry of Ashkenazic origin.
Runeberg's torte
Runeberg's torte (Runebergintorttu; Runebergstårta) is a Finnish pastry flavored with almonds and rum and it usually weighs about 100 grams.
Runeberg's torte (Runebergintorttu; Runebergstårta) is a Finnish pastry flavored with almonds and rum and it usually weighs about 100 grams.
Sad cake
Chorley cakes are flattened, fruit-filled pastry cakes, traditionally associated with the town of Chorley in Lancashire, England.
Chorley cakes are flattened, fruit-filled pastry cakes, traditionally associated with the town of Chorley in Lancashire, England.
Schnecken
Schnecken are a type of pastry that was a traditional Saturday morning treat in German homes at the beginning of the 20th century and that was commonly found in the Jewish immigrant communities ...
Schnecken are a type of pastry that was a traditional Saturday morning treat in German homes at the beginning of the 20th century and that was commonly found in the Jewish immigrant communities ...
Schneeball (pastry)
A Schneeball is a pastry made from shortcrust pastry especially popular in the area of Rothenburg ob der Tauber.
A Schneeball is a pastry made from shortcrust pastry especially popular in the area of Rothenburg ob der Tauber.
Schuxen
Schuxen is a elongate fried dough pastry made from rye flour and yeast that is popular in Upper Bavaria.
Schuxen is a elongate fried dough pastry made from rye flour and yeast that is popular in Upper Bavaria.
Semla
A semla or fastlagsbulle, laskiaispulla or fastelavnsbolle is a traditional sweet roll made in various forms in Denmark, the Faroe Islands, Iceland, Estonia, Finland, Latvia, L...
A semla or fastlagsbulle, laskiaispulla or fastelavnsbolle is a traditional sweet roll made in various forms in Denmark, the Faroe Islands, Iceland, Estonia, Finland, Latvia, L...
Shortcrust pastry
Shortcrust pastry is a type of pastry often used for the base of a tart, quiche or pie.
Shortcrust pastry is a type of pastry often used for the base of a tart, quiche or pie.
Streusel
In baking and pastry making, the term streusel refers to a crumb topping of butter, flour, and white sugar that is baked on top of muffins, breads, and cakes.
In baking and pastry making, the term streusel refers to a crumb topping of butter, flour, and white sugar that is baked on top of muffins, breads, and cakes.
Strudel
A strudel is a type of layered pastry with a — most often sweet — filling inside, often served with cream.
A strudel is a type of layered pastry with a — most often sweet — filling inside, often served with cream.
Stutenkerl
A Stutenkerl belongs to the Saint Nicholas tradition in the German speaking countries.
A Stutenkerl belongs to the Saint Nicholas tradition in the German speaking countries.
Sufganiyah
A sufganiyah (סופגנייה or סופגניה; plural, sufganiyot: סופגניות) is a ball-shaped doughnut that is first deep-fried, then pierced and injected with jelly or custard, and then toppe...
A sufganiyah (סופגנייה or סופגניה; plural, sufganiyot: סופגניות) is a ball-shaped doughnut that is first deep-fried, then pierced and injected with jelly or custard, and then toppe...
Sweetheart cake
A sweetheart cake or wife cake is a traditional Chinese pastry with flaky and thin skin made with winter melon, almond paste, and sesame, and spiced with five spice powder (Chinese spice b...
A sweetheart cake or wife cake is a traditional Chinese pastry with flaky and thin skin made with winter melon, almond paste, and sesame, and spiced with five spice powder (Chinese spice b...
Tiropita
Tiropita or tyropita (τυρóπιτα) is a Greek layered pastry food in the burek family, made with layers of buttered phyllo and filled with a cheese-egg mixture.
Tiropita or tyropita (τυρóπιτα) is a Greek layered pastry food in the burek family, made with layers of buttered phyllo and filled with a cheese-egg mixture.
Toast'em Pop Ups
Toast'em Pop Ups is a pastry brand that was produced by Schulze and Burch Biscuit Company in 1964.
Toast'em Pop Ups is a pastry brand that was produced by Schulze and Burch Biscuit Company in 1964.
Toaster pastry
A toaster pastry is a type of pastry, designed to be safely heated in a toaster.
A toaster pastry is a type of pastry, designed to be safely heated in a toaster.
Tortell
Tortell is a Catalan pastry typically O-shaped, stuffed with marzipan, that on some special occasions is topped with glazed fruit.
Tortell is a Catalan pastry typically O-shaped, stuffed with marzipan, that on some special occasions is topped with glazed fruit.
Tortita negra
Tortita negra (little black pastry) is a Spanish dessert which is flat at its base and round on the sides.
Tortita negra (little black pastry) is a Spanish dessert which is flat at its base and round on the sides.
Tu (cake)
In Tibetan cuisine, Tu is a cheese cake, made with yak butter, brown sugar and water, made into a pastry.
In Tibetan cuisine, Tu is a cheese cake, made with yak butter, brown sugar and water, made into a pastry.
Turnover (food)
A turnover is a type of pastry made by placing a filling on a piece of dough, folding the dough over, and sealing it.
A turnover is a type of pastry made by placing a filling on a piece of dough, folding the dough over, and sealing it.
Utap
Utap (often spelled otap) is an oval-shaped puff pastry in the Philippines, especially common in Cebu where it originated.
Utap (often spelled otap) is an oval-shaped puff pastry in the Philippines, especially common in Cebu where it originated.
Uštipci
Uštipci are doughnut-like balls popular in Croatia, Serbia, Bosnia and Herzegovina and Macedonia.
Uštipci are doughnut-like balls popular in Croatia, Serbia, Bosnia and Herzegovina and Macedonia.
Vatrushka
Vatrushka is a Eastern Europe pastry with a ring of dough and cottage cheese in the middle, often with raisins or bits of fruit, from about five inches to two and a half feet in diameter analogo...
Vatrushka is a Eastern Europe pastry with a ring of dough and cottage cheese in the middle, often with raisins or bits of fruit, from about five inches to two and a half feet in diameter analogo...
Vol-au-vent
A vol-au-vent (pronounced, French for "windblown" to describe its lightness) is a small hollow case of puff pastry.
A vol-au-vent (pronounced, French for "windblown" to describe its lightness) is a small hollow case of puff pastry.
Yurla
In Tibetan cuisine, Yurla is a wheat pastry with butter, particularly common in Nyainrong County in northern Tibet.
In Tibetan cuisine, Yurla is a wheat pastry with butter, particularly common in Nyainrong County in northern Tibet.
Zlebia
Zlebia or Zlabia is a type of pastry found in areas of north and northwwest Africa such as Morocco, Algeria, Tunisia, and Libya.
Zlebia or Zlabia is a type of pastry found in areas of north and northwwest Africa such as Morocco, Algeria, Tunisia, and Libya.
Éclair (pastry)
An éclair is an oblong pastry made with choux dough filled with a cream and topped with icing.
An éclair is an oblong pastry made with choux dough filled with a cream and topped with icing.