Pastries 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 varioussweet orsavory ingredients.
The six basic types of pastry dough (a food that combinesflour andfat) areshortcrust pastry,filo pastry,choux pastry,flaky pastry,puff pastry and suet pastry.[1][2][3] Doughs are either non-laminated, when fat is cut or rubbed into the flour, or elselaminated, when fat is repeatedly folded into the dough using a technique called lamination. An example of a non-laminated pastry would be apie or tart crust, andbrioche. An example of a laminated pastry would be acroissant,danish, orpuff pastry. Many pastries are prepared usingshortening, afat 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 theancient Egyptians. Theclassical period of ancient Greece and Rome had pastries made with almonds, flour, honey, and seeds. The introduction ofsugar into European cookery resulted in a large variety of new pastry recipes in France, Italy, Spain, and Switzerland.[citation needed] The greatest innovator wasMarie-Antoine Carême who perfectedpuff pastry and developed elaborate designs ofpâtisserie.[4]
| Name | Image | Origin | Description |
|---|---|---|---|
| Alexandertorte |  | Latvia | Pastry strips filled with raspberry jam or preserves.[5][6] |
| Alfajor |  | Argentina | Pastry strips filled withdulce de leche. |
| Apple strudel |  | Central Europe | Sliced apples and other fruit are wrapped and cooked in layers of filo pastry. The earliest known recipe is inVienna, but several countries in central and eastern Europe claim this dish.[7] |
| Bahulu |  | Malaysia | A Malay pastry similar like theMadeleine although with round shapes and different ingredients,[8] made ofwheat flour,eggs,sugar andbaking powder. Usually served duringEid al-Fitr and at theLunar New Year.[9][10] |
| Baicoli |  | Italy | Double baked crackers with a long shelf life. |
| Bakewell pudding | .JPG) | United Kingdom (England) | First created by accident inBakewell around 1860, this has a flaky pastry base covered with raspberry jam and topped withcustard andalmonds. TheBakewell tart is similar but tends to use shortcrust pastry with a layer of sponge instead of custard.[11] |
| Baklava | .png) | Ottoman Empire | An Ottoman pastry that is rich and sweet, made of layers offilo pastry filled with choppednuts and sweetened withsyrup orhoney.[12] |
| Bakpia Pathok | .jpg) | Indonesia (Yogyakarta) | Small, round-shaped Chinese-Indonesian pastries, usually stuffed withmung bean paste. |
| Banitsa |  | Bulgaria | Prepared by layering a mixture of whiskedeggs and pieces ofcheese between filo pastry, which is then baked in an oven |
| Banket |  | Netherlands | Popular during theChristmas season, prepared by rolling pastry dough around analmond paste filling and then baking it. The log is then cut into short lengths for serving, hot or cold. |
| Bear claw |  | United States | Sweetbreakfast pastry. |
| Beaver Tail |  | Canada | A fried dough pastry, individually hand-stretched to resemble a beaver's tail then covered in different toppings including cinnamon and sugar, fruit jams, chocolate, peanut butter, butter and garlic, and M&Ms. In some parts of Canada, it is also called an "Elephant Ear". |
| Bedfordshire clanger |  | United Kingdom (England) | From Bedfordshire and the surrounding counties in the east of England. An elongated suet crust dumpling, traditionally boiled, now often baked. Containing a savory filling at one end (usuallygammon) and a sweet filling at the other (typically apple). |
| Belokranjska povitica | Slovenia | National dish that consists of a pastry roll with fillings. (English:White country (or white mountain) rolled cake). | |
| Berliner |  | Germany/Central Europe | A Berliner Pfannkuchen is a traditional North German-Central European pastry similar to a doughnut with no central hole made 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. |
| Bethmännchen | .jpg) | Germany | A sweet fromFrankfurt on the Main, prepared withmarzipan withalmond,powdered sugar,rosewater,flour andegg. Typically prepared for Christmas. |
| Bibingka |  | Philippines | A type of rice cake baked in a clay pot. Often with toppings of butter, salted duck egg, muscovado sugar, grated cheese and desiccated coconut. |
| Bichon au citron |  | France | Similar to aturnover in size, shape, and made ofpuff pastry. A major distinguishing feature is that it is filled withlemon curd. The outer layer of sugar is sometimes partially caramelized. |
| Bierock |  | Russia | Savory pocket pastries originating inRussia, a yeast-risen dough is filled with cooked and seasoned ground beef, shredded cabbage and onions (some variants add grated carrots), then oven-baked until the dough is golden brown. Also known as aRunza, this item is common among theVolga German community in theUnited States andArgentina. It was brought to the United States in the 1880s by German Russian Mennonite immigrants.[13] |
| Birnbrot |  | Switzerland | A traditional pastry originating in Switzerland with a filling of driedpears |
| Bizcocho | .jpg) | Spain,Latin America | The name given inSpain and severalLatin American countries to many variants of buttery flakypastry and somecookies |
| Bocconotto |  | Italy | An Italian pastry typical of the regions ofAbruzzo,Apulia, andCalabria, usually eaten at Christmas |
| Bombolone |  | Italy | An Italian filled doughnut (similar to Berliner and pączek), eaten as a snack food and dessert |
| Buccellato |  | Italy | Sicilian circular cake made from pastry dough filled with figs and nuts. In Sicily, it is traditionally associated with Christmas. |
| Börek | .jpg) | Balkans,Middle East,Central Asia | A family of pastries or pies found in the Balkans, the Middle East, and Central Asia. The pastry is made of a thin flaky dough, such as filo, with a variety of fillings, such as meat, cheese, spinach, or potatoes. |
| Bossche bol |  | Netherlands | Sometimes calledchocoladebol ("chocolate sphere") in its city of origin, is a pastry from the Dutch city of's-Hertogenbosch (also called Den Bosch). It is effectively a largeprofiterole, about 12 centimetres (4.7 in) in diameter, filled withwhipped cream and coated entirely or almost entirely with (usually dark)chocolate. |
| Bougatsa |  | Greece | A Greek breakfast pastry consisting ofsemolina,custard,feta orminced meat filling between layers of filo. When with semolina or custard filling is considered a sweet dessert and is topped withicing sugar andcinnamon powder. |
| Boyoz |  | Turkey (İzmir) | A Turkish pastry ofSephardic Jewish origin associated with İzmir, Turkey. Boyoz paste is a mixture of flour,sunflower oil and a small addition oftahini. It is kneaded by hand, and the ball of paste is left to rest 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 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 andmarinaded in vegetable oil for between half an hour and one hour. Their paste then takes an oval form and acquires the consistency of amillefeuille. 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. |
| Bridie |  | United Kingdom (Scotland) | aScottishmeat pastry that originates from Forfar,Scotland. Bridies are said "to have been 'invented' by a Forfar baker in the 1850s".[14] The name may refer to the pie's frequent presence on wedding menus, or to Margaret Bridie of Glamis, "who sold them at the Buttermarket in Forfar."[15] They are similar topasties, but because they are made without potatoes, are much lighter in texture. |
| Briouat | .jpg) | Morocco | A sweetpuff pastry and part ofMoroccan cuisine |
| Bruttiboni |  | Italy (Prato, central Italy) | Almond-flavoredbiscuit |
| Bundevara |  | Serbia | A pie filled with pumpkin, and could refer to either a savijača (made of rolled filo) or aštrudla (made of rolleddough). Both sweet and salty pies are made. |
| Butterkaka | .jpg) | Sweden | Similar tocinnamon rolls, but baked together in a cake pan likesticky buns. |
| Canelé |  | France (Bordeaux) | A small pastry with a soft and tender custard center and a dark, thick caramelized crust, classically created by brushing the mould with melted beeswax. |
| Cannoli siciliani |  | Italy (Sicily) | Cannoli consist of tube-shaped shells of friedpastrydough, filled with a sweet, creamy filling usually containingricotta. They range in size from "cannulicchi", no bigger than a finger, to the fist-sized proportions typically found inPiana degli Albanesi, south ofPalermo, Sicily. |
| Carac |  | Switzerland (French) | ASwiss pastry made ofchocolate, usually found in the French part ofSwitzerland. |
| ChaSan | China (Huai'an) | A traditionalChinese pastry that is popular inJiangsu Province,China, and especially in Huai'an, a historic city which is considered the home of Chasan. | |
| Chatti Pathiri |  | India (Kerala) | A layered pastry made in theNorth Malabar andMalabar region, ofKerala State. It is made in both sweet and savory variations. The dish is very similar to the Italianlasagna. Instead of pasta, pastry sheets or pancakes made with flour, egg, oil and water are used. |
| Cheesymite Scroll |  | Australia | A spiral pastry similar toPain aux raisins, but is savory with cheese andVegemite as the filling. These are most commonly found at the Australian bakery chainsBakers Delight andBrumby's Bakeries, but is also a popular home-made dish served, depending on the size of the scroll, as lunch or as a snack. |
| Chouquette | .jpg) | France | Viennoiserie consisting of a small portion ofchoux pastry sprinkled withpearl sugar and sometimes filled withcustard ormousse. Achouquette can also be dipped inchocolate or covered inchocolate chips. |
| Choux à la crème |  | France | A lightpastry dough used to makeprofiteroles,croquembouches,éclairs, Frenchcrullers,beignets,St. Honoré cake, Indonesian kue sus,churros andgougères. It contains only butter, water, flour, and eggs. Instead of araising agent, it employs high moisture content to create steam during cooking to puff the pastry. |
| Churros |  | Spain | Made out of friedchoux pastry, very commonly eaten asbreakfast in Spain,[16] specially in theMadridautonomous community. Churros are also found inPortugal and acrossLatinamerica. It is often eaten withpowdered sugar andchocolate. Its shape can vary across countries. |
| Cinnamon Bun |  | Sweden | A cinnamon roll consists of a rolled sheet of yeast-leavened dough onto which a cinnamon and sugar mixture (and raisins or other ingredients in some cases) is sprinkled over a thin coat of butter. The deep-fried version is a cinnamon roll or a cinnamon bun doughnut. Its main ingredients are flour, cinnamon, sugar, and butter, which provide a robust and sweet flavor. |
| Coca |  | Spain | Typically made and consumed in territories ofCatalan culture.[17][18][19][20] There are many varieties of cocas, with the main four ones being sweet, savory, closed and open. |
| Conejito |  | Chile | Similar toberliner but baked in the oven, not fried. |
| Communist bandit pastry | Taiwan | A traditional Taiwanese pastry that resembles an ingot in shape, and is filled with seasonal vegetables such as cabbage and carrot, mixed with mung bean vermicelli and the vendor's signature pork stuffing, along with a fried egg. The thick pastry shell is pan-fried until crisp. | |
| Concave cake |  | Taiwan | A traditional Taiwanese cake commonly made using eggs, egg yolk, low-gluten flour, honey and a small portion of sugar. The cake filling leaks out when sliced, similar in appearance to a volcano. |
| Conversation |  | France | A patisserie developed in the late 18th century that is made with puff pastry, filled with afrangipane cream, and topped with royal icing.[21] |
| Cornish pasty | .jpeg) | United Kingdom (England) | Sometimes known as a "pastie" or "British pasty" in the United States,[22] is a filledpastry case, associated in particular withCornwall in south west England. It is made by placing the 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. |
| Cornetto |  | Italy | A pastry commonly accompanied by various fillings, including crema pasticciera (custard), apricot jam or chocolate cream, and covered with powdered sugar or ground nuts. |
| Cornulețe | .jpg) | Romania,Moldova | A pastry aromatised with vanilla or rum extract/essence, as well as lemon rind, and stuffed withTurkish delight, jam, chocolate, cinnamon sugar, walnuts or raisins. |
| Cream horn | .jpg) | A pastry made withflaky orpuff pastry, filled withfruit orjam andwhipped cream. The horn shape is made by winding overlapping pastry strips around a conical mold. Afterbaking, a spoonful of jam or fruit is added, and the pastry is then filled with whipped cream. The pastry can also be moistened and sprinkled withsugar before baking for a sweeter, crisp finish.[23] | |
| Crêpes Suzette |  | France | aFrench dessert consisting of acrêpe withbeurre Suzette, a sauce ofcaramelized sugar and butter,tangerine ororange juice,zest, andGrand Marnier or orangeCuraçao liqueur. It is often served “flambé.” |
| Crocetta of Caltanissetta |  | Italy (Sicily,Caltanissetta) | Sweet that disappeared but was rediscovered in 2014. The ingredients of thecrocetta ("small cross") are typical of the area ofCaltanissetta at the beginning of the last century. They are:almonds, sugar, sweetlemonpuree,oranges or other fruit typical of the area,pistachio, and powdered sugar. Thecrocetta is produced in two variants: lemon-flavored and covered in powdered sugar, or orange-flavored and topped with ground pistachio. |
| Croissant | .jpg) | France | Abuttery flaky bread named for its distinctivecrescent shape. Croissants are made of a leavened variant ofpuff pastry. Theyeast 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 andpâtisseries. TheKipferl – ancestor of the croissant – has been documented inAustria as far back as the 13th century, in various shapes.[24] The Kipferl can be made plain or with nut or other fillings (some consider therugelach 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.[25] 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. |
| Croline | A flaky (typically puff) pastry filled with various (traditionally) salty or spicy fillings. Normally the top side of the pastry islatticed. Both sweet and savory croline varieties exist. | ||
| Cronut |  | United States | A croissant-doughnut pastry attributed toNew York City. |
| Croquembouche |  | France | A traditional dessert inFrench cuisine, its name comes from theFrench wordscroque en bouche, meaning 'crunch in the mouth'. A form ofchoux pastry that is generally served as a high-piled cone of chocolate, cream-filledprofiteroles all bound together with threads of caramel. It is also decorated with sugared almonds, chocolate, flowers, or ribbons; sometimes also covered inmacarons organache.[26][27] It is traditionally served during wedding reception. |
| Crostata |  | Italy | A rustic free-form version of an open fruit tart that may also be baked in a pie plate, having an inconsistent chunky filling |
| Curry puff |  | Southeast Asia | A Southeast Asiansnack. It is a smallpie consisting of specialisedcurry withchicken andpotatoes in a deep-fried or baked[28] pastry shell, and it looks like the Portuguese stuffed bread calledEmpanada. The curry is quite thick to prevent it from oozing out of the snack. |
| Dabby-Doughs |  | Traditionally made using the remnants of thedough leftovers from making the pie, they can also be prepared in large amounts by simply making a batch of pastry dough. The filling of a dabby-dough typically consists of a mixture ofcinnamon andwhite sugar sprinkled onbutter ormargarine, rolled, sliced and baked. | |
| Danish pastry |  | Denmark | A sweet pastry, of Viennese origin, which has become a speciality ofDenmark and neighboring Scandinavian countries. Called 'facturas' in Argentina and neighbouring countries (of which 'tortitas negras' are a type). Pictured is a pecan and maple Danish pastry |
| Djevrek |  | Ottoman Empire | A ring-shaped bread-pastry covered withsesame seeds. Typically consumed as a breakfast orsnack dish.[29] Similar tosimit. |
| Dutch letter |  | Netherlands | Typically prepared using flour, eggs and butter or puff pastry as its base and filled with almond paste, dusted with 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. |
| Éclair |  | France (likely) | An oblongpastry made withchoux dough filled with a cream and topped with icing. The dough, which is the same as that used forprofiterole, is typically piped into an oblong shape with apastry bag and baked until it is crisp and hollow inside. Once cool, the pastry then is filled with a coffee- or chocolate-flavoured[30]pastry cream (crème pâtissière),custard,whipped cream, orchiboust cream; and iced withfondant icing.[30] The éclair probably originated in France during the nineteenth century. |
| Egg yolk pastry |  | Taiwan | A traditional Taiwanese mooncake, in which the filling is made of salted duck egg yolk and red bean paste. Egg yolk pastries use naturally fermented salted egg yolks marinated in red soil with grape seed oil, and they are made with many layers. |
| Empanada |  | Spain | A stuffed bread or pastry baked or fried in many countries inWestern Europe,Latin America, and parts ofSoutheast Asia. The name comes from the Spanish verbempanar, meaning to wrap or coat in bread. Empanada is made by folding a dough or bread patty around the stuffing. The stuffing usually consists of a variety of meats, cheeses,huitlacoche, vegetables or fruits, among others. Empanadas trace their origins toGalicia andPortugal.[31][32][33] They first appeared inmediaevalIberia during the time of theMoorish invasions. A cookbook published inCatalan in 1520, theLibre del Coch by Ruperto de Nola, mentions empanadas filled with seafood among its recipes of Catalan,Italian,French, andArabian food.[34][35] In turn, it is believed that empanadas and the similarcalzones are both derived from the Indian meat-filled pies,samosas.[36] |
| Ensaïmada |  | Spain(Balearic Islands) | A common cuisine eaten in most former Spanish territories inLatin America and thePhilippines, prepared using strong (high protein)flour,water,sugar,eggs,mother dough and a kind of reducedporklard namedsaïm. InIbiza there is a sweet calledgreixonera made with ensaimada pieces left over from the day before.[37] |
| Fa gao | .jpg) | China | AChinesecupcake-type pastry made withrice flour and yeast, the batter is typically left to rest forfermentation (such as overnight) prior to being steam-cooked. Commonly consumed on theChinese New Year. |
| Fazuelos, Fijuelas, or Deblas |  | Jewish (Sephardic) | A fried thin dough made of flour and a large number of eggs. A traditionalSephardic Jewish pastry,fazuelos are usually eaten during thePurim holiday. InItaly, fazuelos are calledorecchie di Ammon meaning "Haman's ears" in reference to Haman, the villain of the Purim story.Turkish Jews addbrandy to the dough andMoroccan Jews eat them with cinnamon and syrup. |
| Fig roll |  | Egypt (Ancient)[citation needed] | An ancientEgyptian pastry,[citation needed] filled withfig paste. Pictured is a mass-produced product called theFig Newton, of which fig roll is said to be the forerunner. |
| Flaky pastry |  | Inbaking, a flaky pastry (also known as a "quick puff pastry" or "blitz puff pastry")[38] is a light, flaky, unleavened pastry, similar to apuff pastry. The main difference is that in a flaky pastry, large lumps ofshortening (approximately 1-in./2½ cm. across) are mixed into the dough, as opposed to a large rectangle of shortening with a puff pastry. | |
| Flaugnarde |  | France | a bakedFrenchdessert with fruit or nuts arranged in a buttered dish and covered with a thickflan-like batter. |
| Flaons |  | Spain | Flaons have different shapes, and fillings usually consist of some type of cheese, varying according to the location. Sweet flaons are usually sweetened withsugar, buthoney was traditionally used more often. Historically the first recorded mention of these cakes is from 1252 and they are mentioned as well inRamon Llull's bookBlanquerna, written in 1283.[citation needed] |
| Flies graveyard | .jpg) | United Kingdom (England) | "Flies Graveyard" or "Flies Cemetery" are nicknames used in various counties ofEngland for sweet pastries filled withcurrants orraisins, which are the "flies" in the "graveyard" or "cemetery". The mixture is similar to sweetmince pies. |
| Franzbrötchen |  | Germany (northern) | Commonly found in northern Germany, especiallyHamburg, Franzbrötchen is a small, sweet pastry, baked with butter andcinnamon. Sometimes other ingredients are used, such as chocolate or raisins. |
| Galette |  | France | Galette is a term used inFrench cuisine to designate various types of flat, round or freeform crustycakes. One of the most known is the "galette des rois". |
| Gâteau Basque |  | France (Basque region) | Gâteau Basque is typically constructed from layers of analmond flour based cake with a filling of eitherpastry cream or preserved cherries. |
| Şorqoğal |  | Azerbaijan | Şor qoğal is a traditional food from Azerbaijan that consists of thin layers of dough with different flavors and butter between the layers. |
| Gibanica |  | Balkans | A traditionalSerbian pastry dish, usually made with white cheese, now popular throughout the Balkans. Recipes can range from sweet to savory, and from very simple to festive and elaboratemulti-layered cakes. |
| Gujiya |  | India | 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 solids. It is usually fried inghee, and sometimes soaked in sugar syrup. It is popular in the northern part of India during the festival ofHoli. |
| Gözleme | .jpg) | Turkey | Asavory traditionalTurkish handmade and hand-rolled pastry. Fresh pastry is rolled out, filled and sealed, then cooked over a griddle. Fillings include spinach,beyaz peynir, minced meat, egg and other foodstuffs. |
| Gundain | Tibet | A pastry inTibetan cuisine made frombarley grain and yeast (fermented into a light barley beer), withtsampa, dry curd cheese, wildginseng andbrown sugar.[39] This pastry is often served during theTibetan New Year andLosar as a starter. | |
| Gustavus Adolphus pastry |  | Sweden | Pastry named for KingGustavus Adolphus of Sweden, eaten every year on his memorial day,Gustavus Adolphus Day, 6 November. There are different recipes, but what they all have in common is a portrait of the king on top, made in chocolate or marzipan. |
| Gyeongju bread | .JPG) | South Korea (Gyeongju City,Hwanghae) | 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 theNorth andSouth Hwanghae Provinces in 1954. A local specialty of Gyeongju City,South Korea. A small pastry with a filling ofred 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. |
| Haddekuche |  | Germany (Frankfurt,Hesse) | A traditional pastry made in Frankfurt, Hesse, Germany, it is typically a diamond-shapedgingerbread. The wordHaddekuche means "hard cake". This is because it tends to dry relatively quickly and then become very hard. |
| Hamantash | .jpg) | Jewish (Ashkenazi) | A filled-pocket cookie or pastry inAshkenaziJewish cuisine, recognizable for its three-cornered shape and eaten as part of the holiday ofPurim. They typically have a filling in the center. includingpoppy seed (the oldest and most traditional variety),[40]prunes, nut,date,apricot, apple, fruitpreserves,cherry, chocolate,dulce de leche,halva, or evencaramel or cheese.[41] Their formation varies from hard pastry to soft doughy casings. |
| Hellimli | Cyprus | ACypriot savorypastry made withHalloumi cheese. | |
| Heong Peng | .jpg) | Malaysia | Heong Peng resemble slightly flattened balls, containing a sweet sticky filling made frommalt andshallots, which is covered by a flaky baked crust and garnished with sesame seeds on the surface. Popular with the Malaysian Chinese community, especially those in NorthernPeninsular Malaysia. |
| Hot Cross Bun |  | United Kingdom | A hot cross bun is a traditional baked treat, typically made from a soft, spiced dough enriched with raisins or currants. It's known for its distinctive cross-shaped marking on top, often made of icing or a simple flour paste. Hot cross buns are commonly enjoyed as a seasonal delicacy during the Easter period, symbolizing the crucifixion of Jesus Christ on Good Friday. They are usually served toasted and buttered, making for a deliciously comforting snack or breakfast item. |
| Hot water crust pastry |  | United Kingdom (England) | Hot water crust is a type of pastry used forsavorypies, such aspork 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 it, bringing it to a boil, and finally mixing it 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 savoryjelly orgravy as they cool, often through a central hole in the crust made expressly for the purpose during raising. |
| Huff paste | United Kingdom (England) | Huff paste was a cooking technique that involved making a stiff pie shell[42] or "coffin" using a mixture of flour,suet (raw beef ormutton fat), and boiling water. When cooked, a tough protective layer was created around the food inside. The pastry would often be discarded as it was virtually inedible.[43] Its main purpose was to create a solid container for the pie's ingredients. A dish fromWiltshire called theDevizes Pie, is layeredforcemeat oroffal cooked under a huff paste.[44][failed verification] | |
| Inipit |  | Philippines | Inipit is a flat pastry made of flour, milk,lard, and sugar.Guiguinto, Bulacan is known for its inipit. |
| Jachnun | .jpg) | Jewish (Yemen) | A traditionalYemeniteJewish dish prepared from rolleddough which is baked on very low heat for about ten hours. The dough is rolled out thinly, brushed with shortening (traditionally,clarified butter orsamneh), and rolled up, similar to puff pastry.[45] Pictured is Jachnun served with fresh grated tomato andskhug. |
| Jalebi | .jpg) | India,Pakistan | A sweet popular inIndia and some other parts ofSouth-Asia. It is made bydeep-fryingbatter inpretzel or circular shapes, which are then soaked in syrup. They have a somewhat chewytexture with a crystallizedsugary exterior coating.Citric acid orlime juice is sometimes added to the syrup, as well asrosewater or other flavours such askewra water. |
| Jambon | .jpg) | Ireland | Square pastries filled with cheese and chunks of ham.[46] |
| Jesuite | .jpg) | France | A triangular, flake pastry filled withfrangipane cream and topped with sliced almonds and powdered sugar. The pastry originated in France and the name refers to the triangular shape of aJesuit’s hat.[47] |
| Ji dan gao | .jpg) | Taiwan | Taiwanese sponge cakes served as desserts. They are prepared by steaming sponge cakes made of rice flour, milk, eggs and sugar. |
| Joulutorttu |  | Finland | A Christmas pastry that is traditionally made from puff pastry in the shape of a star or pinwheel and filled with prune jam and often dusted with icing sugar. |
| Kalács |  | Hungary | AHungarian sweet bread very similar tobrioche, usually baked in a braided form, and traditionally considered anEaster food. Until the end of the 19th century, the preparation of kalács was similar to that of everyday bread; the difference was in the shape and in the higher-quality flour used for the kalács. Nowadays kalács are prepared from a richerdough, and enriched with milk and eggs as well.[48] Kalács are baked in an oven orbrick oven, sometimes directly on the stones of the brick oven, or on a baking sheet. Similar products are kalach (Russia), kolach (Ukraine,Bulgaria), kolač (Serbia), colac (Romania,Moldova). |
| Kanafeh |  | Middle East | A Middle Eastern sweet made of very finevermicelli-like pastry. It is sometimes known asshreddedfilo. Kanafeh, along with the closely relatedqata'if, is recorded in medieval Arab cookbooks from various regions.[49] It has also been a staple of thecuisines of the former Ottoman Empire in the Eastern Mediterranean. Several variations of the dish exist. |
| Karakudamono |  | Japan | A Japanese term used to collectively describe assorted pastry confections of Chinese origin (also called togashi) that were introduced to Japan through the efforts of an envoy to Tang China. |
| Kifli |  | Slovakia,Hungary | Diós kifli,mákos kifli, also known asPozsonyi kifli are crescent shaped sweet leavened pastries filled with a sweetwalnut (diós) orpoppy (mákos) paste. (Pozsony was the Hungarian name ofBratislava during theAustro-Hungarian Empire). They are a variety ofbeigli, very similar in flavor but different in shape and size.Vaníliás kifli is a small softcookie made from a dough of ground nuts, instead of flour. It is usually made withwalnuts butalmonds are more often used outside of Hungary. Once baked, they are rolled invanilla-flavored confectioners' sugar before being allowed to cool. |
| Klobasnek |  | Czech | A savory finger food ofCzech origin.[50][51][52] A klobasnek is often thought to be a variation of thekolache (koláče); however, most Czechs hold the distinction that kolache are only filled with non-meat fillings. Klobasniky are similar in style to apigs in a blanket orsausage roll, but wrapped in kolache dough. |
| Knieküchle |  | Germany | A traditional German fried dough pastry that is very popular inOld Bavaria,Franconia, WesternAustria andThuringia, typically made with yeast dough, but some recipes vary slightly; a common variation is the addition ofraisins. The dough is then shaped in a way so that it is very thin in the middle and thicker on the edges. They are then fried in boilinglard and dusted withconfectioner's sugar. InAustria it is eaten withapricotmarmalade. 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 readlove letters through it.[citation needed] |
| Knish |  | Eastern Europe | AnEastern European[53] snack food consisting of afilling covered withdough that is eitherbaked,grilled, ordeep fried. In most Eastern European traditional versions, the filling is made entirely ofmashed potato, ground meat,sauerkraut,onions,kasha (buckwheatgroats), orcheese. Other varieties of fillings includesweet potatoes,black beans,fruit,broccoli,tofu, orspinach. 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 bitehors d'oeuvre tosandwich-sized. |
| Kok |  | Greece | Cream puff with chocolate glaze. It is sometimes topped with nuts. |
| Kolache |  | Central Europe | Holds a dollop of fruit rimmed by a puffy pillow of supple dough.[54] Originating as a semisweet wedding dessert fromCentral Europe, they have become popular in parts of theUnited States. The Polish version is thekołacz. The wordkolache itself means 'a small cookie' inMacedonian. |
| Kolompeh |  | Iran | Kolompeh looks like apie with a mixture of minceddates withcardamom powder and other flavoring inside. Dates,wheat flour,walnuts andcooking oil are the main ingredients.[55] |
| Kołacz |  | Poland | A traditionalPolish pastry, originally awedding 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,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 traditionalSlavic pastry have found entrance into many Central and Eastern European cuisines. |
| Komaj sehen |  | Iran (Kerman Province) | Prepared with dates and various nuts |
| Kouign-amann |  | France (Brittany) | ABreton cake containing layers of butter and sugar folded in, similar in fashion topuff pastry albeit with fewer layers. The sugarcaramelizes during baking. The name derives from theBreton words for cake (kouign) and butter (amann). |
| Krempita | .jpg) | Balkans | A well-known dessert from theBalkans, specifically theformer Yugoslavia. The dish is usually prepared with puff pastry dough. |
| Kringle |  | Scandinavia | AScandinavian pastry, a Nordic variety ofpretzel, which arrived with Roman Catholic monks in the 13th century, especially inDenmark. It developed further into several kinds of sweet, salty or filled pastries. The word originates from theOld Norsekringla, meaning ring or circle. |
| Kroštule |  | Croatia | A traditional pastry fromDalmatia andIstria, made bydeep frying the prepared dough. |
| Kūčiukai | .jpg) | Lithuania | A traditionalLithuanian pastry served onKūčios, the traditionalChristmas Eve dinner in Lithuania. They are small slightly sweet pastries made fromleavened dough andpoppy seeds. There are variations in sweetness, and though usually served soaked inpoppy seed milk, they are also eaten without it. |
| Kürtőskalács |  | Transylvania | Also known as "chimney cake", "stove cake", or "Hungarian wedding cake", baked on a tapered cylindrical spit over an open fire. Kürtőskalács originated from Transylvania.[56] The dough is yeast-raised, flavored with sweet spices, the most common being cinnamon, topped with walnuts or almonds, and sugar. The sugar iscaramelized on the kürtöskalács surface, creating a sweet, crisp crust. |
| Ladies' navels |  | Turkey | Ladies' navels (kadın göbeği) are balls of choux pastry which are given a dimple, deep-fried and then soaked in syrup. Other Turkish pastries have sensuous names such as girls' breasts (kız memesi) and lips of the beauty (dilber dudağı).[57][58] |
| Lattice |  | A pastry used in a criss-crossingpattern of strips in the preparation of various foods. Latticed pastry is used as a type of lid on many varioustarts andpies. The openings between the lattice allows fruit juices in pie fillings to evaporate during the cooking process, which cancaramelize the filling.[59] Pictured is a strawberry-rhubarb pie with lattice pastry. | |
| Leipziger Lerche |  | Germany | A pastry ofLeipzig, Germany, the name originates from the singing birdlark (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.[60] A typical version consists of ashortcrust 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 termLeipziger Lerche has been protected by the Saxonian bakery guild since 2004.[citation needed] |
| Lek-tau-phong |  | Taiwan | A traditional Taiwanese mooncake, in which the filling is made of sweet mung bean paste stuffed with lard and shallots and baked, and sometimes a little pork is added. |
| Linzer torte |  | Austria | Atorte with a lattice design on top of the pastry,[61] named after the city ofLinz, Austria. A very short, crumbly pastry made of flour, unsalted butter, egg yolks, lemon zest, cinnamon and lemon juice, and groundnuts, usuallyhazelnuts, but evenwalnuts oralmonds are used, covered with a filling ofredcurrantjam or, alternatively,plum butter, thick raspberry,[62] or apricot jam. |
| Lotus seed bun |  | China | AChinese pastry prepared by steaming a yeast-based dough and contain alotus seed filling.[63] It can be classified as adim sum, though not exclusively so. |
| Ma'amoul |  | Middle East | Ma'amoul are smallshortbread pastries filled withdates,pistachios orwalnuts (or occasionallyalmonds,figs, or other fillings). They are popular inLevantine cuisine and in the Persian Gulf countries. They may be in the shape of balls or of domed or flattened cookies. |
| Macaron |  | France | They have a debated origin, but the earliest form of modern macaron was likely baked inFrance in the 1800s. French macarons are made with a mixture ofalmond flour and confectioners' sugar, which is folded into ameringue of stiffly beaten egg whites. This mixture is tinted with food coloring and baked into disks, which are sandwiched withbuttercream,ganache, orcurd. Known for its smooth skin, ruffled feet, and delicate texture. |
| Makmur |  | Malaysia,Singapore andBrunei | TraditionalMalaykuih made frombutter,ghee and flour, and served during special occasion ofEid al-Fitr. Makmur is identified with its white colour and usually in a round shape.[64][65] |
| Makroudh |  | North Africa | A pastry of Tunisian origin eaten inNorth African countries such asTunisia,Algeria and in some parts ofLibya. Makroudh are often filled withdates oralmonds.[66] |
| Malsouka |  | North Africa | ATunisian pastry.[67] Sheets of malsouqa are usually sold in stacks wrapped in cellophane. Malsouqa are used to makesamosa andbrik (a Tunisian savory pastry), in addition to dishes with a variety of other fillings. |
| Mandelkubb |  | Sweden | ASwedishpastry withalmond as the main ingredient, mixed withflour,sugar,eggs andbaker's ammonia. |
| Mantecadas |  | Spain | Spongypastry similar to amuffin, but flatter. The best known mantecadas are from northwestern Spain, being a traditional product of the city ofAstorga,province of León, as well as the nearbyMaragateria comarca. They taste very much likepound cake. Pictured are commercial mantecadas. |
| Marillenknödel |  | Central Europe | A pastry found in the traditionalBohemian andViennese cuisines. "Marillen" is the Austrian term forapricots and this pastry is found predominantly in areas whereapricot orchards are common. Examples of such areas would include theWachau andVinschgau. Smalldumplings are formed from dough, in which apricots are placed. The dumplings are then boiled and covered instreusel and powdered sugar. The dough is usually made of potato but is also made from "Topfenteig" (quark cheese). |
| Masan | Tibet | A pastry inTibetan cuisine made withtsampa, dry cubic or curd cheese,yak butter, brown sugar and water.[68] | |
| Miguelitos | .jpeg) | Spain (La Roda,Castile-La Mancha) | Pastry-cake prepared from soft puff pastry, filled with a creamy custard and covered withpowdered sugar. |
| Milhoja | .JPG) | Argentina | A dessert made with stacked layers ofpuff pastry[69] filled withdulce de leche; a creamy mix of condensed milk, sugar, and vanilla; or sometimes white chocolate. In Argentina, it's filled with Dulce de leche and topped with Italian merengue |
| Milk-cream strudel |  | Central Europe | A traditional Viennesestrudel, a popular pastry inAustria and in many countries in Europe that once belonged to theAustro-Hungarian empire (1867–1918). The milk-cream strudel is an oven-baked pastry dough stuffed with a sweet bread, raisin and cream filling and served in the pan with hot vanilla sauce.[70] |
| Mille-feuille |  | France | The mille-feuille ("thousand sheets"), vanilla slice, cream slice, custard slice, also known as the Napoleon orkremschnitt, is apastry originating inFrance. Traditionally, a mille-feuille is made up of three layers ofpuff pastry (pâte feuilletée), alternating with two layers ofpastry cream (crème pâtissière), but sometimeswhipped cream, orjam is substituted. The top pastry layer is dusted withconfectioner's sugar, and sometimes cocoa, or pulverized nuts (e.g., roastedalmonds). Alternatively the top is glazed withicing orfondant in alternating white (icing) andbrown (chocolate) stripes, andcombed. |
| Moorkop |  | Netherlands | Consists of aprofiterole (cream puff) filled withwhipped cream. The top of the profiterole is glazed with white or darkchocolate. Often there is whipped cream on the top, with a slice oftangerine or a piece ofpineapple. |
| Muskazine |  | Austria | A richAustrian cake made fromalmonds,spices,sugar,flour,eggs andjam. It is traditionally eaten at Christmas time, often accompanying a glass of sweet dessert wine. |
| Mämmi |  | Finland | A rye pudding eaten aroundEaster. Mämmi is often served with cream and sugar, and is eaten cold. |
| Naiyou subing |  | Taiwan | A Taiwanese buttery flaky pastry made into a thin circle. The dough has many layers, of which each is very thin and crisp. The filling is composed of butter and maltose. |
| Nazook |  | Armenia | 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 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. |
| New York roll |  | United States | Originally called the Sûpreme, the pastry consists of croissant dough rolled and filled with pastry cream and dipped in ganache. |
| Nun's puffs | .JPG) | France | Made from butter, milk, flour, sugar, eggs and sometimes honey,[71] recipes call forpan frying (traditionally inlard), re-frying and thenbaking, or baking straight away.[72][73] |
| Nunt | Jewish | A pastry originating fromJewish cuisine and vaguely resemblesnougat. The pastry is predominantly served at the Jewish celebration ofPurim, where self-made sweets are customarily given to neighbours and friends. Nunt is traditionally made from darkforest honey, which is cooked along withsugar and then mixed with coarsely cutwalnuts. 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. | |
| Öçpoçmaq |  | Russia (Tatar) | Sometimes known astreugolnik (треугольник) among theRussian population, aTatarnational dish, and an essential food inTatar culture. Usually, öçpoçmaq is a triangular pastry, filled with mincedbeef,onion andpotatoes. Öçpoçmaq is eaten withbouillon or withtea. |
| Ox-tongue pastry | .jpg) | China | A Chinesefried dough food that is elliptical in shape and resembles anoxtongue. The pastry texture is chewy, with a soft interior and a crunchy crust. |
| Pa de pessic, bescuit, pa d'En Pou |  | Catalan Countries | Pa de pessic,bescuit (as it is called in theValencian Community and other places) or pa d'En Pou (as it is called inMallorca) is a type of thin, light and spongy dough cake, made of flour, eggs, sugar and frequently yeast. Many times it is perfumed with lemon or orange zest, and sometimes with a little cinnamon or some liquor. The basic cake that only contains eggs, sugar and flour is often called Genovese (for every 100g of flour it contains 4 eggs and 100g of sugar) and is the basis of many filled cakes. |
| Pain au chocolat |  | France | "Chocolate bread", also called achocolatine in southernFrance and inFrench Canada, is a French pastry consisting of a cuboid-shaped piece of yeast-leavenedlaminated dough, similar to puff pastry, with one or two pieces ofchocolate in the centre. |
| Pain aux raisins | .jpg) | France | Typically a variant on thecroissant orpain au chocolat, made with a leavenedbutter pastry, withraisins added, shaped in a spiral with acrème pâtissière filling. Known in Australia as an "escargot", a member of thepâtisserieviennoise family of baked foods. |
| Palmier |  | France,French Algeria | A "palm tree" (French:palmier), "pig's ear" or "elephant ear" palmiers are aGerman,Spanish,French,Italian,Jewish, andPortuguese pastry (among other cuisines, like those of the former Spanish colonies in theAmericas) formed in a palm or butterfly shape. Made usingpuff pastry, sugar and sometimes honey. |
| Pandoro |  | Italy | Sweet bread that traditionally has an eight-pointed shape.[2] It is often dusted with vanilla-scented icing sugar, which is said to resemble the snowy peaks of the Alps during Christmas. |
| Pannenkoek |  | United States byGerman Americans | A style ofpancake with origins in theNetherlands. Pannenkoeken are usually larger (up to a foot in diameter) and much thinner than their American orScotch pancake counterparts, but not as thin asCrêpes. |
| Pan dulce | _03.JPG) | Latin America | Literally "sweet bread", pan dulce is a common treat inMexico and other Latin American countries. |
| Panzerotti |  | Italy (central and southern) | Filled, savory pastries, different forms of which are popular inItaly, as well as among Italian immigrants toCanada and theUnited States. Panzerotti originated in central and southern Italy, especially inApulia. They are small versions of thecalzone or closedpizza, but produced with a softer dough. The most common fillings are tomato andmozzarella, but spinach, mushrooms, baby corn, and ham are often used. The dish has many variations. |
| Papanași | .jpg) | Romania,Moldova | APapanași is a Romanian traditional fried pastry resembling a small sphere, usually filled with a soft cheese such asurdă andcherry ormorello jam. Pictured is Papanași with sour cherries (morello) and powdered sugar. |
| Paper wrapped cake |  | Hong Kong | Chinese pastry, one of the most standard pastries served inHong Kong. It can also be found in mostChinatown bakery shops overseas. In essence, it is achiffon cake baked in a paper cup. |
| Paris–Brest |  | France | Made ofchoux pastry and apraline flavoured cream. It was created in 1891 to commemorate theParis–Brest–Paris bicycle race.[74] Its circular shape is representative of a wheel. It became popular with riders on the Paris–Brest cycle race, partly because of its energy-giving high calorific value, and is now found inpâtisseries all over France[1]. |
| Paste |  | Mexico | Pastry fromHidalgo, Mexico |
| Pastel |  | Latin America | A name given to different typical dishes of many countries with Iberian heritage. For example, inBrazil, a pastel is a common fast food dish, consisting of thinpastry envelopes wrapped around assorted fillings, then deep fried in vegetable oil. Pictured is a Brazilian pastel. |
| Pasticciotto |  | Italy | Type of filled Italian pastry. Depending on the region, they are traditionally filled with either ricotta cheese or egg custard. |
| Pastizz |  | Malta | A savory pastry fromMalta, pastizzi usually have a filling either ofricotta or ofmushy peas, and are calledpastizzi tal-irkotta, "cheesecakes", orpastizzi tal-piżelli, "peacakes", accordingly.[75][76] Pastizzi are a popular and well-knownMaltese food. Pictured are two varieties of Maltese pastizzi. |
| Pastry heart |  | United States (Buffalo, New York area) | A regional dessert item found in the Buffalo, New York area.[77][78] The pastry heart is a heart shaped flaky puff pastry, similar to a palmier or palm leaves pastry, that is usually topped with a white sugar icing that has a hard shell but is soft on the inside.[77][79] |
| Pâté Chaud |  | Vietnam | A puff pastry inVietnamese cuisine, its name means "hot pie" in French. The pastry is made of a light, layered and flaky exterior with a meat filling. Traditionally, the filling consists of pork meat, but today, chicken and beef are commonly used. |
| Phyllo |  | Middle East,Balkans | Paper-thin sheets ofunleavenedflour dough used for makingpastries. filo is often used inMiddle Eastern andBalkan cuisine. Pictured isBaklava made with the dough. An early, thick form of filo appears to be ofCentral AsianTurkic origin.[80][81] May also be spelt as "Filo pastry"; this is quite a common spelling for this form of pastry in theUnited Kingdom. |
| Pignolata |  | Italy | A soft pastry, covered in chocolate and lemon-flavoured syrup or icing. This pastry is half covered or iced in one flavouring and the other half in the other flavour, which hardens when the pignolata is ready to be served |
| Pineapple cake |  | Taiwan | A Taiwanese sweet traditional pastry and dessert containing butter, flour, egg, sugar, and pineapple jam or slices. |
| Pionono |  | Hispanic | May refer to several varieties of pastry popular inSpain,Latin America and ThePhilippines. Pictured are pionono inMálaga, Spain. |
| Pithivier |  | France (probablyPithiviers) | (Pithiviers in French) is a round, enclosedpie usually made by baking two disks ofpuff pastry, with filling stuffed in between. It has the appearance of a hump and is traditionally decorated with spiral lines drawn from the top outwards with the point of a knife, and 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 ofconfectioner's sugar at the end of baking, or both. Whilst the filling of the Pithivier is often a sweetfrangipane ofalmond 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. |
| Pizzelle |  | Italy | Waffle cookies made with flour, eggs, sugar, butter or vegetable oil, and flavoring (usually anise or anisette, or vanilla or lemon zest) |
| Plăcintă |  | Romania,Moldova,Ukraine | Plăcintă[82] is a Romanian traditional pastry resembling a thin, small round or square-shaped cake, usually filled with a soft cheese such asUrdă or apples. Also made withpumpkin filling, they were brought to the US by theBlack Sea Germans who had lived in the territories of the southern Russian Empire (modern-day Ukraine and Moldova). |
| Poffertjes (Dutch)Æbleskiver (Danish) | .jpg) | Northern Europe | A style ofpancake with origins in theNorthern Europe. They are much smaller and thicker than their American orScotch pancake or as FrenchCrêpes. They can be leavened byyeast,egg white, or a chemical agent likebaking powder. |
| Pogača |  | Balkans | Puff pastry eaten inAlbania,Bosnia and Herzegovina,Bulgaria,Croatia,Montenegro,North Macedonia,Serbia,Slovenia,Hungary (seepogácsa) andTurkey (where it is calledpoğaça) with variations. It is calledpogatschen in Austria.Pogača is sometimes served hot as anappetizer instead of bread. Hotpogača filled withsour cream (orbeyaz peynir in Turkey and Bulgaria) is considered a particularly delicious specialty. |
| Poppy seed roll |  | Central Europe | Roll of sweetyeast bread (aviennoiserie) with a dense, rich, bittersweet filling ofpoppy seed. A popular cuisine in parts ofCentral Europe,Eastern Europe and inIsrael. An alternative filling is a paste of mincedwalnuts, making it a walnut roll. |
| Pot pie |  | United States,Canada | In US and Canadian dialects, is a type of meat pie with a top pie crust that is commonly used throughout the continent, consisting of flaky pastry. Pot pies may be made with a variety of fillings, including poultry, beef, seafood, or plant-based meat substitute fillings, and may also differ in the types of crust. Chicken pot pie is the most popular variety of the dish. |
| Prekmurska gibanica |  | Slovenia | Gibanica orlayered cake that includes a thinly-rolled pastry dough in its preparation. It originated in the region ofPrekmurje,Slovenia.[83] It containspoppy seeds,walnuts,apples,raisins, andricotta fillings. Although native to Prekmurje, it has achieved the status of a national speciality of Slovenia. It is also popular innorthern Croatia. |
| Profiterole |  | France | Known as a "cream puff" in the United States, a profiterole is achoux pastry ballfilled withwhipped cream,pastry cream, orice cream. This treat is typically very sweet. The puffs may be decorated or left plain or garnished withchocolate sauce,caramel, or a dusting ofpowdered sugar. |
| Puff pastry | .jpg) | Europe | Inbaking, 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 is a dough that 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" ordétrempe. |
| Puits d'amour |  | France | Abutter pastry with a hollow center. The center is usually stuffed with redcurrant jelly or raspberry jam; a later variation replaced the jam with vanilla pastry cream. The surface of the cake is sprinkled withconfectioners' sugar or covered withcaramel. The name has erotic connotations; it literally translates into English as 'wells of love.’ |
| Punsch-roll | .JPG) | Sweden | ASwedish, small cylindrical pastry covered with greenmarzipan with the ends dipped inchocolate, with an interior consisting of a mix of crushedcookies, butter, and cacao, flavoured withpunsch liqueur. The Dutch variant is calledmergpijpje, and is cream-colored instead of green. Often calleddammsugare ("vacuum cleaner"), referring not only to its appearance, but also to the supposed practice of the pastry baker collecting crumbs from the day's cookies for filling.[citation needed] Other names arearraksrulle (asarrak is an ingredient inpunsch) and "150-ohmer" (due to thebrown-green-brown coloring).[citation needed] In Denmark, these treats are known asTræstammer ("wooden logs"); the interior cacao-paste is flavoured withrum and the marzipan is usually not coloured. |
| Punschkrapfen |  | Austria | Translated in English as "punch cake", a classical confection of pastry with arum flavor. It is similar to the French pastry, thepetit four. 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. |
| Qottab |  | Iran | An almond-filled deep-friedPersian cake,[84] prepared withflour,almonds,powdered sugar,vegetable oil, andcardamom. The city ofYazd is well known for itsqottab. |
| Quesito |  | United States (Puerto Rico) | A cheese-filled pastry twist fromPuerto Rico.[85] The cheese is usually whipped withvanilla, eggs, and sugar. The cheese can also be whipped withguava,papaya and other tropicalfruit preserves. The mixture is stuffed into a dough that resemblespuff pastry, coated in a sugary caramelized syrup, and baked. |
| Roti john |  | Malaysia | A type of sandwich usingBaguette-type loaf served with omelette, minced meat and onion. A popular snack inMalaysia, also inBrunei andSingapore. |
| Roti tissue |  | Malaysia | Also known asroti tisu ortissue prats, one of the more-creative-lookingMalaysian Mamak foods. It is also known asroti helikopter (helicopter bread).Roti tissue is a thinner version of the traditionalroti canai, as thin as a piece of 40–50 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 ofTeh tarik |
| Roze koek |  | Netherlands | Roze koek ("pink cake") is a typical Dutch pastry that consists of a small flat cake with a layer of pinkfondant. The most well-known brand is Glacé. |
| Rugelach | .jpg) | Jewish (Ashkenazi) | AJewish pastry ofAshkenazic origin. A more probable origin is that of its Eastern European (Romanian) traditional pastry counterpart calledCornulete.[citation needed] Traditionalrugelach are made in the form of a crescent by rolling a triangle of dough around a filling.[86][87] Some sources state that therugelach and the Frenchcroissant share a commonViennese ancestor, crescent-shaped pastries commemorating the lifting of the Turkish siege in 1793[88] (this could be a reference to theBattle of Vienna in 1683). This appears to be anurban legend, however, as both therugelach and its supposed ancestor (theKipfel orKipferl) pre-date the Early Modern era, and the croissant in its modern form did not originate earlier than the 19th century (seeviennoiserie). |
| Runeberg's torte |  | Finland | AFinnish pastry flavored withalmonds andrum orarrack and usually weighing about 100grams. There is usuallyraspberry jam in a sugar ring on the torte. Thetorte got its name from the Finnish poetJohan Ludvig Runeberg (1804–1877) who, according to legend, enjoyed the torte withpunsch for every breakfast. |
| Rustico |  | Italy | Made with puff pastry and a stuffing that varies style by style |
| Sacher Torte |  | Austria | A chocolate cake consisting of a dense chocolate cake with a layer ofapricot jam in between two halves, coated indark chocolate icing on the top and sides |
| Samosa |  | Indian subcontinent | A fried or baked pastry with a savory filling such as spicedpotatoes,onions,peas,lentils, ground lamb or chicken. The size, shape and consistency may vary, but many versions are triangular. Samosas are often accompanied bychutney.[89] Samosas are a popular appetizer orsnack in theIndian subcontinent,Southeast Asia,Central Asia andSouthwest Asia, theArabian Peninsula, theMediterranean, theHorn of Africa,North Africa, andSouth Africa. |
| Schaumrolle |  | Austria | Cone or tube of pastry, often filled withwhipped cream |
| Schnecken |  | Germany | Schnecken were a traditional Saturday morning treat inGerman 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. The nameschnecken means "snails" in English, and refers to the shape of the pastry.Schnecken are commonly confused withrugelach, another German pastry that is different in two respects: (1)schnecken dough is made withsour cream, whilerugelach is made withcream cheese; and (2)schnecken are rolled and sliced, whereasrugelach are formed from individual triangles of dough. |
| Schneeball |  | Germany | Made fromshortcrust pastry, they are especially popular in the area of the German town ofRothenburg 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 withconfectioner's sugar. The main ingredients are flour, eggs, sugar, butter, cream, andplum schnaps. To give it the characteristic shape, the dough is rolled out and cut with a 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 aSchneeballeneisen 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. |
| Schuxen |  | Germany | A popular pastry inUpper Bavaria,schuxen is an elongate fried dough pastry made fromrye flour and yeast. Similar tokrapfen with the difference that it is not sweet. Nowadays, they are rare, and few bakers produce them.[citation needed] |
| Semla |  | Sweden | The oldest version of thesemla was a plain bread bun, eaten in a bowl of warm milk. In Swedish this is known ashetvägg, from Middle Low Germanhete Weggen (hotwedges) or Germanheisse Wecken (hot buns) andfalsely interpreted as "hotwall".[90][91][92] Today, the Swedish-Finnish semla[93] consists of acardamom-spicedwheat 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 andalmond paste, topped withwhipped 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. |
| Sfenj |  | North Africa | AMoroccan,Algerian andTunisiandoughnut, cooked inoil. Sfenjs are eaten sprinkled withsugar or soaked inhoney.Sfenj is an Arabic word ("isfenj") which means "sponge". |
| Sfințișori |  | Romania,Moldova | Traditional pastries to commemorate the Christian feast of theForty Martyrs of Sebaste. Sfințișori dough is baked in large shapes of the figure 8, then soaked in honey syrup with ground walnuts. |
| Sfogliatelle |  | Italy | 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 ofcitron. Italian-American bakeries, especially in the New York City area, created a cousin pastry to the sfogliatelle in the 1900s called a "lobster tail" or "eggplant" 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. |
| Shortcrust pastry |  | Europe | Often used for the base of atart,quiche or pie. It does not puff up duringbaking because it usually contains noleavening agent. It is possible to make shortcrust pastry withself-raising flour, however. Shortcrust pastry can be used to make both sweet and savory pies. |
| Sou |  | China | Dried flakyChinese pastry found in a variety ofChinese cuisines. Indim sum restaurants,char siu sou (叉燒酥) is the most common version available. Other varieties may includecentury egg andlotus seed paste. These are commonly found inHong Kong orSingapore in Asia. They may occasionally be found in some overseasChinatowns. InShanghai cuisine, several dried varieties are available, such aspeanut sou (花生酥),green bean sou (綠豆酥) orwalnut sou (核桃酥). People often buy them for souvenirs in boxed forms. |
| Savory spinach pie |  | Balkans | A savory spinach pie is in theburek family of pastries. It typically consists of a filling of choppedspinach,fetacheese (sometimes in combination withricotta cheese, as it is less expensive, and adds creaminess),onions orscallions, beatenegg, and seasoning.[94] The filling is wrapped or layered infilo pastry withbutter orolive oil, either in a large pan from which individual servings are cut, or rolled into individual triangular servings (seeburek). |
| Steak and kidney pie |  | Britain | A savory pie filled principally with a mixture of diced beef, diced kidney (which may be beef, lamb, veal, or pork) and onion. Its contents are generally similar to those of steak and kidney puddings. |
| Strudel |  | Central Europe | Layered pastry, typically with a sweet filling inside. Often served withcream. Strudel became well known and gained popularity in the 18th century through theHabsburg Empire. Pictured is a pecan strudel. See also –Apple strudel;Milk-cream strudel |
| Struffoli |  | Italy | Deep fried balls of sweet dough that are formed into balls about the size of marbles. Crunchy on the outside and light inside, struffoli are mixed with honey and other sweet ingredients and formed into mounds or rings |
| Stutenkerl |  | Germany | Part of theSaint Nicholas tradition in the German speaking countries. Made ofStuten, 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 the Rhineland already atSaint Martin's Day in November. The pastry often contains raisins and a clay pipe. This pipe may have something to do with theProtestant Reformation, making the originally Catholic bishop figure more secular. |
| Sufganiyah |  | Israel | A ball-shapeddoughnut that is first deep-fried, then pierced and injected withjelly orcustard, and then topped withpowdered sugar. Widely consumed inIsrael in the weeks leading up to and including theHanukkah holiday.[95] The same type of deep-fried bun is a traditional pastry in German-speaking countries and has diversenames. There, it is traditionally consumed on New Year's Eve and the carnival holidays. In Denmark, they are well known asBerliner van kuchen or justBerliner. |
| Suncake | .jpg) | Taiwan | A Taiwanese dessert originally from the city of Taichung, in central Taiwan. The typical fillings consist of maltose (condensed malt sugar), and they are usually sold in special gift boxes as souvenirs for visitors. Some famous suncake pastry shops always have long lines of people waiting to buy boxed suncakes. Suncakes are round, and they may vary in size. They are characterized by flaky crusts. Most people eat them with tea, and some people dissolve them in hot water to make a porridge-like dessert. |
| Taiyaki |  | Japan | A Japanese pastry shaped to resemble abream orAsian carp and filled withred bean paste or other fillings such as custard and chocolate. It is derived from the similar Japanese pastryImagawayaki. Taiyaki is also popular in other East Asian countries such as South Korea, where it is known asbungeoppang. |
| Taro pastry |  | Taiwan | A Taiwanese shortbread snack with a spherical shape and made with taro as a sweet filling. |
| Toaster pastry |  | United States | Designed to besafely heated in atoaster, toaster pastries are aconvenience food. Most toaster pastries have afruit filling, but some contain dessert-like fillings such aschocolate orcinnamon. ThePop-Tarts brand of toaster pastries is an example of a mass-produced product widely available in theUnited States. |
| Torpil |  | Turkey (Balkans) | Typically torpedo or cone-shaped, stuffed withcream, dispersed to the Balkans during the Ottoman period. Also known askülah. |
| Tortell |  | Spain(Catalonia) | Typically O-shaped, stuffed withmarzipan, and on some special occasions, is topped with glazed fruit. It is traditionally eaten on January 6 (Epiphany), at the conclusion of theTwelve Days of Christmas. |
| Tortita negra |  | Spain | Translated in English as "little black pastry", a Spanish dessert which is flat at its base and round on the sides. They are eaten inArgentina,Colombia andVenezuela, and are a popular food at children's parties.[96] |
| Trdelník | .JPG) | Slovakia | A traditional cake and sweet pastry, known fromSlovakia. There is a similar variant of the Trdelník in the Czech Republic andHungary (under a different name), originally coming fromSkalica in Slovakia. It is made from rolled dough, wrapped around a stick, then grilled and topped with sugar and a walnut mix. |
| Turnover |  | 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 often made as a sort of portable meal or dessert, similar to asandwich. Pictured is a sweet turnover made from puff pastry. | |
| Utap |  | Philippines | An oval-shaped puff pastry, especially common inCebu, where it originated. It usually consists of a combination offlour,shortening,coconut, andsugar. In order to achieve the texture of the pastry, it must undergo a two-stage baking process. |
| Vatrushka |  | Eastern Europe | Ring of dough andcottage cheese in the middle, often with raisins or bits of fruit |
| Vetkoek |  | South Africa | A traditionalAfrikaner pastry, it consists ofdough deep-fried in cooking oil and either filled with cooked mince (groundbeef) or spread withsyrup,honey, or jam. |
| Viennoiserie | | France | Viennoiserie (French etymological sense: 'things of Vienna') arebaked goods made from a yeast-leavened dough like bread, or from puff pastry, but with added ingredients (particularly eggs, butter, milk, cream and sugar) giving them a richer, sweeter character. Thedough is often layered. Examples include:croissants;Vienna bread and its French equivalent,pain viennois, often shaped intobaguettes;brioche;pain au chocolat;pain au lait;pain aux raisins;chouquettes;Danish pastries;bugnes; andchausson aux pommes, the French style ofapple turnover. |
| Vol-au-vent |  | France (Paris) | French for "windblown" to describe its lightness, it is a small hollow case ofpuff pastry. It has been claimed to have been invented byAntonin Carême in his pastry shop, opened inRue de la Paix, France, in 1803–04.[97] But the pastry is mentioned at least as far back as 1797;[98] 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.[99] |
| Xuixo |  | Spain (Catalonia) | A cylindrical pastry filled withcrema catalana that is deep fried and covered with crystallizedsugar. |
| Yurla | Tibet | Wheat pastry with butter, particularly common inNyainrong County in northern Tibet.[68] | |
| Zeeuwse bolus |  | Zeeland, Netherlands, (Jewish (Sephardic)) | Sweet pastry from theDutch province ofZeeland, made by baking a type of dough in a spiral shape and then covering it withtreacle andcinnamon. |
| Zeppola |  | Italy | Deep-fried dough ball of varying size but typically about 4 inches (10 cm) in diameter. These fritters are usually topped with powdered sugar, and may be filled with custard, jelly, cannoli-style pastry cream or a butter-and-honey mixture |
| Zlabia | .jpg) | Southwest Asia, | A version of theSouth Asianjalebi (qv) found in areas of north and northwest Africa such asMorocco,Algeria,Tunisia, andLibya. Natural ingredients include flour, yeast, yoghurt, and sugar. This is then mixed with water and cardamom. |
A popular sweet pastry is Alexander Torte, which is filled with raspberries or cranberries.
In Latvia: ... Alexander Torte (raspberry-filled pastry strips).
| Types |  | |
|---|---|---|
| By region | ||
| See also | ||
| Dishes by origin |
| ||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| By type and origin |
| ||||||||||||||||||||
| By type |
| ||||||||||||||||||||
