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List of pastries

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Title: List of pastries  
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List of pastries

An assortment of cakes and pastries in a pâtisserie.

This is a list of pastries, which are small cakes or confections made using pastry — a stiff dough enriched with fat. Some dishes, such as pies, are made of a pastry casing that covers or completely contains a filling of various sweet or savory ingredients. There are five basic types of pastry (a food that combines flour and fat) - these are shortcrust pastry, filo pastry, choux pastry, flaky pastry and puff pastry. Many pastries are prepared using shortening, a fat food product that is solid at room temperature, the composition of which lends to creating crumbly, shortcrust-style pastries and pastry crusts.



  • Pastries 1
  • See also 2
  • References 3
  • External links 4


Name Image Origin Description
Alexandertorte Latvia Pastry strips filled with berries.[2][3]
Aloo pie Trinidad and Tobago Variant of the samosa.[4] It is a soft, fried pastry made from flour and water, and filled with boiled, spiced and mashed potatoes (aloo being a romanization of the Hindi word for "potato") and other vegetables such as green peas or chana dal (split chickpeas without their seedcoat).
Apple pie Europe, United States Apple pie is a fruit pie (or tart) in which the principal filling ingredient is apples. It is sometimes served with whipped cream, Cheddar cheese, or ice cream on top. Pastry is generally used top-and-bottom, making it a double-crust pie, the upper crust of which may be a circular shaped crust or a pastry lattice woven of strips; exceptions are deep-dish apple pie with a top crust only, and open-face Tarte Tatin.
Apple strudel Central Europe Sliced apples and other fruit are wrapped and cooked in layers of filo pastry. The earliest known recipe is in Vienna but several countries in central and eastern Europe claim this dish.[5]
Baklava Turkey An Ottoman Turkish[7][8] pastry that is rich and sweet made of layers of filo pastry filled with chopped nuts and sweetened with syrup or honey.[9]
Bakpia Pathok Indonesia Small, round-shaped Indonesian pastries, usually stuffed with mung beans
Banbury cake United Kingdom (Banbury, Oxfordshire) A spiced, currant-filled, flat pastry, similar to Eccles cake (qv)
Banitsa Bulgaria Prepared by layering a mixture of whisked eggs and pieces of cheese between phyllo pastry, which is then baked in an oven
Bear claw United States Sweet breakfast pastry.
Belekoy Philippines (Bulacan) Made with flour, sugar, sesame seeds and vanilla.
Berliner Germany A Berliner Pfannkuchen is a traditional North German 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.
Bichon au citron France Similar to a turnover in size, shape, and made of puff pastry. A major distinguishing feature is that it is filled with lemon Bavarian cream. The outer layer of sugar is sometimes partially caramelized. Its shape resembles the head of a Bichon dog.
Blachindla Germany A German pastry dessert. They are turnovers made of a pie-like crust and filled with a pumpkin filling.
Börek/Burek Turkey A family of baked or fried filled pastries made of a thin flaky dough known as yufka. It can be filled with cheese, often white cheese or kaşar; minced meat, potatoes or vegetables. Most probably invented in what is now Modern Turkey, in the early times of the Ottoman Empire, to become a popular element of Ottoman cuisine.[11][12][13] A börek may be prepared in a large pan and cut into portions after baking, or as individual pastries. The top of the börek is often sprinkled with sesame seeds.
Bossche bol Netherlands Sometimes called "chocoladebol" ("chocolate ball") in its city of origin, is a pastry from the Dutch city of 's-Hertogenbosch (also called Den Bosch). It is effectively a large profiterole, about 12 cm/5" in diameter (i.e. somewhat larger than a tennis ball), filled with whipped cream and coated entirely or almost entirely with (usually dark) chocolate.
Bougatsa Greece A Greek breakfast pastry consisting of semolina, custard, feta or minced meat filling between layers of phyllo. When with semolina or custard filling is considered a sweet dessert and is topped with icing sugar and cinnamon powder.
Bridie United Kingdom (Forfar) a Scottish meat 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 to pasties, but because they are made without potatoes, are much lighter in texture.
Briouat North Africa (Morocco) A sweet puff pastry and part of Moroccan cuisine
Bruttiboni Italy (Prato, central Italy) Almond-flavored biscuit
Bundevara Serbia A pie filled with pumpkin, and could refer to either a savijača (made of rolled phyllo) or a štrudla (made of rolled dough). Both sweet and salty pies are made.
Burek see Börek
Cherry pie United States, Europe A pie baked with a cherry filling. Traditionally, cherry pie is made with tart rather than sweet cherries as it is easier to control how sweet the pie eventually becomes and also eventually translates to a sharper taste. Morello cherries are one of the most common kinds of cherry used, but others, like the native black cherry, are also occasionally utilized.
Coca Spain (Catalonia) Typically made and consumed in Catalonia,[16][17] eastern parts of Aragon,[16][18] most of Valencia,[16] the Balearic Islands,[16] Andorra[16][19] and in French Catalonia.[16] There are many diverse cocas, with four main varieties: sweet, savory, closed and open.
Cornish pasty United Kingdom (Cornwall) Sometimes known as a "pastie" or "British pasty" in the United States,[20] is a filled pastry case, associated in particular with Cornwall in Great Britain. 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.
Crocetta of Caltanissetta Sicily, only Caltanissetta Sweet disappeared and rediscovered in 2014. The ingredients of the Crocetta of Caltanissetta (small cross) are typical of the area of Caltanissetta at the beginning of the last century. They are: almonds, sugar, sweet lemon puree, oranges or other fruit typical of the area, pistachio and powdered sugar.

The Crocetta is produced in two variants. One is lemon flavoured and covered in powdered sugar. The other one is orange flavoured and it has pistachio grind on top.

Cronut United States A croissant-doughnut pastry attributed to New York City.
Cuban pastry Cuba A baked puff pastry filled with sweet or savory fillings. Traditional fillings include cream cheese, guava, cheese, pineapple and coconut. The sweet fillings are made with sweetened fruit pulps.
Curry puff Malaysia, Thailand A Malaysian, Singaporean, and Thai snack. It is a small pie consisting of specialised curry with chicken and potatoes in a deep-fried or baked[26] pastry shell, and it looks like the Portuguese stuffed bread called Empanada. The curry is quite thick to prevent it from oozing out of the snack.
Djevrek Balkans A ring-shaped bread-pastry covered with sesame seeds. Typically consumed as a breakfast or snack dish.[27] Similar to simit.
Eccles cake United Kingdom (Eccles) A small, round cake filled with currants and made from flaky pastry with butter, which is sometimes topped with demerara sugar.
Éclair France (likely) An oblong pastry made with choux dough filled with a cream and topped with icing. The dough, which is the same as that used for profiterole, is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside. Once cool, the pastry then is filled with a coffee- or chocolate-flavoured[28] pastry cream (crème pâtissière), custard, whipped cream, or chiboust cream; and iced with fondant icing.[28] The éclair probably originated in France during the nineteenth century.
Empanada A stuffed bread or pastry baked or fried in many countries in Western Europe, Latin America, and parts of Southeast Asia. The name comes from the Spanish verb empanar, meaning to wrap or coat in bread. Empanada is made by folding a dough or bread patty around the stuffing. The stuffing usually consists of a variety of meat, cheese, huitlacoche, vegetables or fruits, among others. Empanadas trace their origins to Galicia and Portugal.[29][30][31] They first appeared in mediaeval Iberia during the time of the Moorish invasions. A cookbook published in Catalan in 1520, the Libre del Coch by Ruperto de Nola, mentions empanadas filled with seafood among its recipes of Catalan, Italian, French, and Arabian food.[32][33] In turn, it is believed that empanadas and the similar calzones are both derived from the Indian meat-filled pies, samosas.[34]
Ensaïmada Spain (Majorca) A common cuisine eaten in most former Spanish territories in Latin America and the Philippines, prepared using strong flour, water, sugar, eggs, mother dough and a kind of reduced pork lard named saïm. In Ibiza there is a sweet called greixonera made with ensaimada pieces left over from the day before.[35]
Fazuelos Jewish (Sephardic) A fried thin dough made of flour and a large number of eggs. A traditional Jewish pastry, the Sephardic equivalent to the Ashkenazi hamantashen. They represent "Haman's ears" and they are usually eaten for Purim, although some families eat them at the end of Yom Kippur. Turkish Jews add brandy to the dough and Moroccan Jews eat them with cinnamon and syrup.
Fig roll Egypt (Ancient) An ancient Egyptian pastry, filled with fig paste. Pictured is a mass-produced product. Forerunner of the Fig Newton
Fish-shaped pastry Japan
South Korea
Commonly eaten pastries in Japan and South Korea, shaped to resemble a bream or an Asian carp and filled with red bean paste. For fish-shaped pastries in Japanese culture, see taiyaki, in Korean culture, see bungeoppang.
Flies graveyard United Kingdom "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 "cemetery". The mixture is similar to sweet mince pies.
Gulab jamun Pakistan (Punjab) Found in Pakistan and some parts of India. It is a ball of cornflour dipped in sugar syrup. Served hot, a common dish in Punjabi cuisine. Origins are from Faisalabad.
Gundain Tibet A pastry in Tibetan cuisine made from barley grain and yeast (fermented into a light barley beer), with tsampa, dry curd cheese, wild ginseng and brown sugar.[37] This pastry is often served during the Tibetan New Year and Losar as a starter.
Haddekuche Germany (Frankfurt, Hesse) A traditional pastry made in Frankfurt, Hesse, Germany, it is typically a diamond-shaped gingerbread. The word "Haddekuche" means "hard cake". This is because it tends to dry relatively quickly and then become very hard.
Hamantash Jewish (Ashkenazi) A filled-pocket cookie or pastry in Ashkenazi Jewish cuisine recognizable for its three-cornered shape. They typically have a filling in the center. including poppy seed (the oldest and most traditional variety),[38] prunes, nut, date, apricot, apple, fruit preserves, cherry, chocolate, dulce de leche, halva, or even caramel or cheese.[39] Their formation varies from hard pastry to soft doughy casings.
Hellimli Cyprus A Cypriot savory pastry made with Halloumi cheese.
Huff paste United Kingdom Huff paste was a cooking technique that involved making a stiff pie shell[40] or "coffin" using a mixture of flour, suet (raw beef or mutton fat), and boiling water. When cooked, a tough protective layer was created around the food inside. The pastry would often be discarded as it was virtually inedible.[41] Its main purpose was to create a solid container for the pie’s ingredients. A dish from Wiltshire called the Devizes Pie, is layered forcemeat or offal cooked under a huff paste.[42]
Jachnun Jewish (Yemen) A traditional Yemenite Jewish dish prepared from rolled dough which is baked on very low heat for about ten hours. The dough is rolled out thinly, brushed with shortening (traditionally, clarified butter or samneh), and rolled up, similar to puff pastry.[43] Pictured is Jachnun served with fresh grated tomato and skhug.
Jalebi South Asia A sweet popular in Persia and countries of the Indian Subcontinent such as India, Pakistan, Sri Lanka, Nepal, and Bangladesh. It is made by deep-frying batter in pretzel or circular shapes, which are then soaked in syrup. They have a somewhat chewy texture with a crystallized sugary exterior coating. Citric acid or lime juice is sometimes added to the syrup, as well as rosewater or other flavours such as kewra water.
Kanafeh Middle East A Palestinian sweet made of very fine vermicelli-like pastry. It is sometimes known as shredded phyllo. Kenafeh, along with the closely related qata'if, is recorded in medieval Arab cookbooks from various regions.[46] It has also been a staple of the cuisines of the former Ottoman Empire in the Eastern Mediterranean. Several variations of the dish exist.
Klobasnek Czech A savory finger food of Czech origin.[47][48][49] A klobasnek is often thought to be a variation of the kolache (koláče); however, most Czechs hold the distinction that kolache are only filled with non-meat fillings. Klobasniky are similar in style to a pigs in a blanket or sausage roll, but wrapped in kolache dough.
Lattice A pastry used in a criss-crossing pattern of strips in the preparation of various foods. Latticed pastry is used as a type of lid on many various tarts and pies. The openings between the lattice allows fruit juices in pie fillings to evaporate during the cooking process, which can caramelize the filling.[54] Pictured is a strawberry-rhubarb pie with lattice pastry.
Linzer torte Austria A torte with a lattice design on top of the pastry,[56] named after the city of Linz, Austria. A very short, crumbly pastry made of flour, unsalted butter, egg yolks, lemon zest, cinnamon and lemon juice, and ground nuts, usually hazelnuts, but even walnuts or almonds are used, covered with a filling of redcurrant jam or, alternatively, plum butter, thick raspberry,[57] or apricot jam.
Lotus seed bun China A Chinese pastry found in China, prepared by steaming a yeast-based dough and contain a lotus seed filling.[58] It can be classified as a dim sum, though not exclusively so.
Macarons France These delicate little bites of heaven have a debated origin but the earliest form of modern macaron was baked in France in the 1800s. French macarons are made by a mixture of almond flour and confectioners' sugar into a meringue of stiffly beaten egg whites and tinted with a few drops of food coloring in the shape of little disks. They are usually filled with a buttercream, gnache, or curd. Known for its smooth skin, ruffled feet, and delicate texture.
Malsouka North Africa A Tunisian pastry.[60] Sheets of malsouqa are usually sold in stacks wrapped in cellophane. Malsouqa are used to make samsa and brik (a Tunisian savory pastry), in addition to dishes with a variety of other fillings.
Marry girl cake China Also known as "Dowry cake," a traditional Chinese pastry that was once a ceremonial cake used as wedding gifts in the traditional Chinese wedding ceremony, hence the name. Today, this cake is known more as a classic Chinese pastry rather than a wedding gift because it has lost most of its original significance due to cultural change. Essentially a lightly sweetened sponge cake that may take any number of shapes or appearances, and is considered large compared to the size of most pastries.
Miguelitos Spain (La Roda, in Castile-La Mancha) Pastry-cake prepared from soft puff pastry, filled with a creamy custard and covered with powdered sugar
Milhoja A dessert made with stacked layers of puff pastry[62] filled with arequipe; a creamy mix of condensed milk, sugar, and vanilla; or sometimes white chocolate.
Mille-feuille France The mille-feuille (French pronunciation: ​, "thousand sheets"),[64] vanilla slice, cream slice, custard slice, also known as the Napoleon or Kremschnitt, is a pastry originating in France. Traditionally, a mille-feuille is made up of three layers of puff pastry (pâte feuilletée), alternating with two layers of pastry cream (crème pâtissière), but sometimes whipped cream, or jam are substituted. The top pastry layer is dusted with confectioner's sugar, and sometimes cocoa, or pulverized nuts (e.g. roasted almonds). Alternatively the top is glazed with icing or fondant in alternating white (icing) and brown (chocolate) stripes, and combed.
Mooncake China A Chinese bakery product traditionally eaten during the Mid-Autumn Festival / Zhongqiu Festival. The festival is for lunar worship and moon watching, when mooncakes are regarded as an indispensable delicacy. Typically round or rectangular pastries. A rich thick filling usually made from red bean or lotus seed paste is surrounded by a thin (2–3 mm) crust and may contain yolks from salted duck eggs. Mooncakes are usually eaten in small wedges accompanied by Chinese tea.
Nun's puffs France Made from butter, milk, flour, sugar, eggs and sometimes honey,[65] recipes call for pan frying (traditionally in lard), re-frying and then baking, or baking straight away.[66][67]
Palmier Europe A "palm tree" (French: palmier) or "elephant ear",[68] palmiers are a German, Spanish, French, Italian, Jewish, and Portuguese pastry (among other cuisines, like those of the former Spanish colonies in the Americas) formed in a palm or butterfly shape. Made using puff pastry, sugar and sometimes honey.
Paris–Brest France Made of choux pastry and a praline flavoured cream. It was created in 1891 to commemorate the Paris–Brest–Paris bicycle race.[69] 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 in pâtisseries all over France [1].
Pastizz Malta A savory pastry from Malta, pastizzi usually have a filling either of ricotta or of mushy peas, and are called pastizzi tal-irkotta, "cheesecakes", or pastizzi tal-piżelli, "peacakes", accordingly.[70][71] Pastizzi are a popular and well-known Maltese 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.[72][73] 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.[72][74]
Pecan pie United States (southern) Pecan pie is primarily composed of corn syrup or molasses and pecans, in a pastry pie crust. Tradition holds that the French invented pecan pie soon after settling in New Orleans, after being introduced to the nut by Native Americans. Attempts to trace the dish's origin, however, have not found any recipes dated earlier than 1897,[75] and well-known cookbooks such as Fannie Farmer and The Joy of Cooking did not include it before 1940.[76] The makers of Karo syrup popularized the dish and many of its recipes.
Phyllo Middle East, Balkans Paper-thin sheets of unleavened flour dough used for making pastries. Phyllo is often used in Middle Eastern and Balkan cuisine. Pictured is Baklava made with the dough. An early, thick form of phyllo appears to be of Central Asian Turkic origin.[77][78] May also be spelt as "Filo pastry"; this is quite a common spelling for this form of pastry in the United Kingdom.
Pie A pie is a baked dish which is usually made of a pastry dough casing that covers or completely contains a filling of various sweet or savory ingredients. Pictured is a homemade meat pie. For an extensive list of pies, see: List of pies, tarts and flans.
Pineapple bun China A sweet pastry popular in Hong Kong, Macau, and some other areas in southern China including Guangzhou and Shenzen, and also in various Chinese communities around the world. The top of the pineapple bun (shaped to resemble a pineapple) is made of a dough similar to that used to make sugar cookies, which consists of sugar, eggs, flour, and lard. As such, it is crunchy and is quite sweet compared to the bread underneath. The bread dough underneath is the same used in Chinese style Western breads, which is a softer and sweeter dough compared to Western breads. Usually contains no actual pineapple.
Plăcintă Romania Plăcintă[79] 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.
Pot pie United States Baked savory pie with a bottom and top completely encased by flaky crusts and baked inside a pie tin to support its shape. This is in contrast to the Australian meat pie and many British regional variants on pie recipes, which may have a top of flaky pastry, but whose body is made from heavier, more mechanically stable shortcrust, hot water crust or similar pastry. The pot pie is a variation of the pasty. Many varieties of pot pies exist.
Prekmurska gibanica Slovenia Gibanica or layered cake that includes a thinly-rolled pastry dough in its preparation. It originated in the region of Prekmurje, Slovenia.[80] It contains poppy seeds, walnuts, apples, raisins, and ricotta fillings. Although native to Prekmurje, it has achieved the status of a national speciality of Slovenia. It is also popular in northern Croatia.
Punsch-roll Sweden A Swedish, small cylindrical pastry covered with green marzipan with the ends dipped in chocolate, with an interior consisting of a mix of crushed cookies, butter, and cacao, flavoured with punsch liqueur. The Dutch variant is called a mergpijpje, and is cream-colored instead of green. Often called dammsugare ("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. Other names are arraksrulle (as arrak is an ingredient in punsch) and "150-ohmer" (due to the brown-green-brown coloring). In Denmark these treats are known as Træstammer ("Wooden logs"), the interior cacao-paste is flavoured with rum and the marzipan is usually not coloured.
Qottab Iran An almond-filled deep-fried Persian cake,[81] prepared with flour, almonds, powdered sugar, vegetable oil, and cardamom. The city of Yazd is well known for its qottab.
Quesito Puerto Rico A cheese-filled pastry twist from Puerto Rico.[82] The cheese is usually whipped with vanilla, eggs, and sugar. The cheese can also be whipped with guava, papaya and other tropical fruit preserves. The mixture is stuffed into a dough that resembles puff pastry, coated in a sugary caramelized syrup, and baked.
Rab cake Croatia A traditional Croatian cake which originates from the Adriatic island of Rab. Its main ingredients are almonds and Maraschino liqueur. Traditionally baked in the shape of a spiral, although today several shapes are popular. It is also a very popular souvenir because it has a shelf life of about two months.
Remonce Denmark A Danish pastry filling or topping made from creamed butter and sugar, sometimes flavored with cinnamon, marzipan or nuts.[83][84][85]
Reuzenbol Netherlands A Dutch pastry similar to a giant profiterole, or a larger version of a Bossche bol.
Rhubarb tart England Consists of a pastry crust and are filled with rhubarb.
Roti tissue Malaysia Also known as "roti tisu" or "tissue prats", one of the more-creative-looking Malaysian Mamak foods. It is also known as "roti helikopter" (helicopter bread). Roti tissue is a thinner version of the traditional roti 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 of Teh tarik
Roze koek Netherlands (English for "pink cake"), roze koek is a typical Dutch pastry that consists of a small flat cake with a layer of pink fondant. The most well-known brand is Glacé.
Rugelach Jewish (Ashkenazi) A Jewish pastry of Ashkenazic origin. A more probable origin is that of its Eastern European (Romanian) traditional pastry counterpart called Cornulete. Traditional rugelach are made in the form of a crescent by rolling a triangle of dough around a filling.[86][87] Some sources state that the rugelach and the French croissant share a common Viennese ancestor, crescent-shaped pastries commemorating the lifting of the Turkish siege in 1793[88] (this could be a reference to the Battle of Vienna in 1683). This appears to be an urban legend however, as both the rugelach and its supposed ancestor (the Kipfel or Kipferl) pre-date the Early Modern era, and the croissant in its modern form did not originate earlier than the 19th century (see viennoiserie).
Sad cake United Kingdom (Lancashire) Similar to the Chorley cake, sad cakes are made using a similar recipe and have origins in East Lancashire, England. Sad cake is often up to 12 inches (30 cm) in diameter, as opposed to the Chorley cake being 3 to 5 inches (8 to 12 cm) and is made by rolling out the pastry and dropping raisins and or currants evenly over the pastry then folding in on several sides and then rolling out again to the required size, usually round but can be square.
Schaumrolle Austria An Austrian confection, they consist of a cone or tube of pastry, often filled with whipped cream
Schnecken Germany Schnecken were a traditional Saturday morning treat in German homes at the beginning of the 20th century, and was also commonly found in the Jewish immigrant communities in the Philadelphia and Baltimore areas of the United States. The name schnecken means snails in English and refers to the shape of the pastry. Schnecken are commonly confused with rugelach, another German pastry that is different in two respects: (1) Schnecken dough is made with sour cream, while rugelach is made with cream cheese; and (2) Schnecken are rolled and sliced, whereas rugelach are formed from individual triangles of dough.
Schuxen Germany A popular pastry in Upper Bavaria, Schuxen is an elongate fried dough pastry made from rye flour and yeast. Similar to Krapfen with the difference that it isn't sweet. Nowadays they are rare, and few bakers produce them.


Spanakopita Greece A Greek savory pastry is in the burek family of pastries. It typically consists of a filling of chopped spinach, feta cheese (sometimes in combination with ricotta cheese, as it is less expensive, and adds creaminess), onions or scallions, egg, and seasoning.[94] The filling is wrapped or layered in phyllo (filo) pastry with butter and/or olive oil, either in a large pan from which individual servings are cut, or rolled into individual triangular servings (see burek).
Stollen Germany A fruit cake containing dried fruit and covered with sugar, powdered sugar or icing sugar. The cake is usually made with chopped candied fruit and/or dried fruit, nuts and spices. Stollen is a traditional German cake, usually eaten during the Christmas season, when called Weihnachtsstollen or Christstollen. A similar but much lighter cake, found in Dutch cuisine, is called a Kerststol in Dutch, whilst in Italian cuisine the panettone also shows a likeness.
Strudel Central Europe Layered pastry, typically with a sweet filling inside. Often served with cream. Strudel became well known and gained popularity in the 18th century through the Habsburg Empire. Pictured is a pecan strudel. See also - Apple strudel; Milk-cream strudel

The same type of deep-fried bun is a traditional pastry in German speaking countries and has diverse names. There, it is traditionally consumed on New Year's Eve and the carnival holidays. In Denmark they are wellknown as Berliner van kuchen or just Berliner.

Sweetheart cake China (Guangdong) 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 blend of fennel seed, star anise, licorice root and cloves).[96]
Toast'em Pop Ups A pastry brand that was produced by Schulze and Burch Biscuit Company in 1964.[97]
Trdelník Central Europe A traditional cake and sweet pastry, known from Slovakia, the Czech Republic and Hungary (under a different name), originally probably coming from Székely Land, Transylvania, which is home of the Székely Hungarians. It is made from rolled dough, wrapped around a stick, then grilled and topped with sugar and walnut mix.
Tu Tibet Cheese cake, prepared with yak butter, brown sugar and water, made into a pastry.[61]
Vol-au-vent France (Paris) French for "windblown" to describe its lightness, it is a small hollow case of puff pastry. It has been claimed to have been invented by Antonin Carême in his pastry-shop opened in Rue de la Paix, France in 1803–04.[99] But the pastry is mentioned at least as far back as 1797;[100] 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.[101]
Yurla Tibet Wheat pastry with butter, particularly common in Nyainrong County in northern Tibet.[61]
Zeeuwse bolus Jewish (Sephardic) Sweet pastry from the Dutch province of Zeeland, made by baking a type of dough in a spiral shape and then covered with treacle and cinnamon.

See also


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  17. ^ Coca de recapte
  18. ^ Coca d'albercoc
  19. ^ Coca massegada (Spanish)
  20. ^  
  24. ^ Tacey Rosolowski, "Dessert time"
  25. ^ Croquembouche Delicious Magazine
  26. ^ Curry Puff recipe on
  27. ^ Djevrek recipe (in Serbian)
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  33. ^ Lady Brighid ni Chiarain. """An English translation of Ruperto de Nola's "Libre del Coch. Stefan's Florilegium. Retrieved January 31, 2011. 
  35. ^ Flaó and Greixonera
  38. ^ What is Hamantashen?
  39. ^ Epi Log: The latest in Food News, the Culinary Arts & Cooking
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  43. ^ About kosher food
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  47. ^ Houston Press - Kolache Crawl: Klobasneks
  48. ^ Memphis Flyer - Kolaches at Donald's Donuts
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  52. ^ Ghillie Başan (1997), Classic Turkish Cookery, p. 17,  
  54. ^ Recipe Journal A home for your best-loved recipes. Murdoch Books. 2003.   ISBN 1740452542
  56. ^ June Meyers Authentic Hungarian Heirloon Recipes Cookbook
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  64. ^ The name is also written as "millefeuille" and "mille feuille".
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  80. ^ PDF of Slovenian cuisine (about half way in the article)
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  84. ^ Remonce Recipe: Printer Friendly version from
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  90. ^ Swedish semla: more than just a bun
  91. ^ Nordiska Museét: Fettisdagsbullen
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  96. ^ Chinese-sweetheart-cake
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External links

  • Pastry – entry at Encyclopædia Britannica
