Examine individual changes

'{{Short description|None}} [[File:Pastry assortment.jpg|thumb|right|450px|An assortment of cakes and pastries in a [[pâtisserie]]]] This is a '''list of [[pastry|pastries]]''', which are small buns made using a stiff dough enriched with fat. Some dishes, such as pies, are made of a pastry casing that covers or completely contains a filling of various [[sweetness|sweet]] or [[Umami|savory]] ingredients. There are five basic types of pastry (a food that combines [[flour]] and [[fat]]); these are [[shortcrust pastry]], [[filo pastry]], [[choux pastry]], [[flaky pastry]] and [[puff pastry]]. Two main types of pastry are nonlaminated, when fat is cut or rubbed into the flour, and [[laminated dough|laminated]], when fat is repeatedly folded into the dough using a technique called lamination. An example of a nonlaminated pastry would be a [[pie]] or tart crust and [[brioche]]. An example of a laminated pastry would be a [[croissant]], [[danish pastry|danish]], or [[puff pastry]]. Many pastries are prepared using [[shortening]], a [[fat]] food product that is solid at room temperature, the composition of which lends to creating crumbly, [[shortcrust]]-style pastries and pastry crusts. Pastries were first created by the [[ancient Egyptians]]. The [[classical antiquity|classical period]] of ancient Greece and Rome had pastries made with almonds, flour, honey and seeds. The introduction of [[sugar]] into European cookery resulted in a large variety of new pastry recipes in France, Italy, Spain and Switzerland. {{citation needed|date=September 2012}} The greatest innovator was [[Marie-Antoine Carême]] who perfected [[puff pastry]] and developed elaborate designs of ''[[pâtisserie]]''.<ref>{{citation |url=https://books.google.com/books?id=ANhUA24r9EEC&pg=PT339 |title=Professional Chef – Level 3 |author1=Gary Hunter |author2=Patrick Carey |author3=Terry TintonPIE PIE PIE PIE PIE PIE |year=2008 |isbn=9781844805310}}</ref> __TOC__ <!-- EDITORIAL NOTES: +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Do NOT add pies, tarts, cakes, breads, or fried dough foods here. There are separate "List of..." articles for these categories that should be added to instead. Please add entries in ALPHABETICAL ORDER, to make duplicate entries less likely. New food entries here require a Wikilink to an EXISTING article for the food item described. This List article relies on the references and Talk discussion in the backup article. If necessary, create and add references to a backup article first, then Wikilink to it from a brief summary entry added here. In the Description, mention the main ingredients, plus any special ingredients or other notable aspects. DO NOT OVERLINK any common ingredients listed in the article lead, but do Wikilink DISTINCTIVE ingredients, flavorings, or customs. Keep the entry concise, and use Wikilinks for any additional information with references. +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Sample entry: |[[Food name]] |[[File:Image name|120px]] |[[Country of origin]] ([[Region of origin]]) |Brief description, listing essential ingredients, plus [[distinctive ingredient]]s, [[flavoring]]s, or [[custom]]s that make the dish unique. It is NOT necessary to repeat the name of the food or place of origin. |- +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ --> ==Pastries== {{dynamic list}} {| class="wikitable sortable" style="width:100%;" !Name !class="unsortable"| Image !Origin !Description |- | [[Alexandertorte]] |[[File:Aleksanterinleivos.jpg|120px]] |[[Latvia]] |Pastry strips filled with berries.<ref>{{citation |title=Worldmark Encyclopedia of Cultures and Daily Life: Europe |year=2009 |quote=A popular sweet pastry is Alexander Torte, which is filled with raspberries or cranberries.}}</ref><ref>{{citation |title=Fodor's Russia, the Republics and the Baltics |year=1991 |quote=In Latvia: ... Alexander Torte (raspberry-filled pastry strips).}}</ref> |- | [[Alfajor]] |[[File:Alfajor H.jpg|120x120px|Alfajor H]] |[[Argentina]] [[Uruguay]] |Pastry strips filled with [[dulce de leche]]. |- | [[Apple strudel]] |[[File:Strudel.jpg|120px]] |[[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.<ref>{{citation |url=https://www.theguardian.com/lifeandstyle/wordofmouth/2011/mar/17/how-cook-perfect-apple-strudel |title=How to cook the perfect apple strudel| journal=[[The Guardian]] |author=Felicity Cloake |date=17 March 2011}}</ref> |- | [[Bahulu]] |[[File:Khairul Izwan Wedding @ Bukit Jelutong.jpg|120px]] |[[Malaysia]] |A Malay pastry similar like the [[Madeleine (cake)|Madeleine]] although with round shapes and different ingredients,<ref>{{cite book|author=Norzailina Nordin|title=Sweet and Savoury Malay Kuih|url=https://books.google.com/books?id=n93gAAAAMAAJ&pg=PA46|year=2003|publisher=Times Editions|isbn=978-981-232-546-4|pages=46–}}</ref> made of [[wheat flour]], [[egg (food)|eggs]], [[sugar]] and [[baking powder]]. Usually served during the religious celebration in the country.<ref>{{cite web|url=http://www.kuihtradisional.com/kuih-bahulu|title=Kuih Bahulu – Resepi Kuih Bahulu Cermai|language=ms|publisher=Resepi Kuih Tradisional|access-date=19 August 2013|archive-url=https://web.archive.org/web/20140202124441/http://www.kuihtradisional.com/kuih-bahulu|archive-date=2 February 2014|url-status=dead}}</ref><ref>{{cite web|url=http://www.rojakdaily.com/lifestyle/article/1656/12-snacks-we-all-end-up-eating-during-chinese-new-year-no-matter-how-you-resist|title=12 Snacks We All End up Eating During Chinese New Year No Matter How You Resist|publisher=RojakDaily|access-date=1 February 2019}}</ref> |- |[[Bakewell pudding]] |[[File:Bakewell pudding (cropped).JPG|120px]] |[[United Kingdom]] ([[England]]) |First created by accident in [[Bakewell]] around 1860, this has a flaky pastry base covered with raspberry jam and topped with [[custard]] and [[almond]]s. The [[Bakewell tart]] is similar but tends to use shortcrust pastry with a layer of sponge instead of custard.<ref>{{cite book| last = Kane| first = Marion| title = Dish Memories, Recipes and Delicious Bites| url = https://books.google.com/books?id=cVnaMX-o_4AC&pg=PA4| year = 2005| publisher = Marion Kane food sleuth®| isbn = 978-1-55285-646-8| page = 4 }}</ref> |- | [[Baklava]] |[[File:Baklava(1).png|120px]] |[[Ottoman Empire]] |An Ottoman pastry that is rich and sweet, made of layers of [[filo|filo pastry]] filled with chopped [[Nut (fruit)|nuts]] and sweetened with [[syrup]] or [[honey]].<ref>{{Cite news| title = Азербайджанская пахлава| url=http://www.povarenok.ru/recipes/show/22359/| date=2009-03-24}}</ref> |- | [[Bakpia Pathok]] |[[File:Bakpia pathok (cropped1).jpg|120px]] |[[Indonesia]] ([[Yogyakarta]])/[[Philippines]] |Small, round-shaped Chinese-Indonesian-Filipino pastries, usually stuffed with [[mung bean]] paste. |- | [[Banitsa]] |[[File:Banitsa borzo.jpg|120px]] |[[Bulgaria]] |Prepared by layering a mixture of whisked [[egg (food)|eggs]] and pieces of [[cheese]] between filo pastry, which is then baked in an oven |- | [[Banket (food)|Banket]] |[[File:Almond-patties.jpg|120px]] |[[Netherlands]] |Popular during the [[Christmas season]], prepared by rolling pastry dough around an [[almond paste]] filling and then baking it. The log is then cut into short lengths for serving, hot or cold. |- | [[Bear claw]] |[[File:Bear claw pastry.JPG|120px]] |[[United States]] |Sweet [[breakfast]] pastry. |- | [[BeaverTails|Beaver Tail]] |[[File:Cinnamon and sugar BeaverTail.jpg|120px]] |[[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; etc. In some parts of Canada, it is also called an "Elephant Ear". |- | [[Bedfordshire clanger]] |[[File:Bedfordshire Clanger.jpg|120px]] |[[United Kingdom]] ([[England]]) |From Bedfordshire and surrounding counties in the east of England. An elongated suet crust dumpling, traditionally boiled, now often baked. Containing a savoury filling at one end (usually [[Gammon_(meat)|gammon]]) and a sweet filling at the other (typically apple). |- | [[Belekoy]] |[[File:1736Belekoy Foods Fruits Baliuag Bulacan 12.jpg|120x120px|1656Food Fruits Cuisine Bulacan Philippines 43]] |[[Philippines]] ([[Bulacan]]) |Made with [[flour]], [[sugar]], [[sesame seed]]s and [[vanilla]]. |- | [[Belokranjska povitica]] |<!-- [[File:|120px]]--> |[[Slovenia]] |National dish that consists of a pastry roll with fillings. (English: ''White country (or white mountain) rolled cake''). |- | [[Berliner (doughnut)|Berliner]] |[[File:Berliner-Pfannkuchen.jpg|120px]] |[[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]] |[[File:Bethmaennchen (cropped).jpg|120px]] |[[Germany]] |A sweet from [[Frankfurt on the Main]], prepared with [[marzipan]] with [[almond]], [[powdered sugar]], [[rosewater]], [[flour]] and [[Egg (food)|egg]]. Typically prepared for Christmas. |- | [[Bichon au citron]] |[[File:Bichon au citron 9.jpg|120px]] |[[France]] |Similar to a [[turnover (food)|turnover]] in size, shape, and made of [[puff pastry]]. A major distinguishing feature is that it is filled with [[lemon curd]]. The outer layer of sugar is sometimes partially caramelized. |- | [[Bierock]] |[[File:KansasBierock.jpg|120px]] |[[Russia]] |Meat-filled pocket pastries originating in [[Russia]]. The dish is common among the [[Volga German]] community in the [[United States]] and [[Argentina]]. It was brought to the United States in the 1880s by German Russian Mennonite immigrants.<ref>{{cite book| last = Rees| first = Amanda| title = The Great Plains region| series = Greenwood encyclopedia of American regional cultures| year = 2004| publisher = Greenwood Press| location = Westport, Conn.| isbn = 0-313-32733-5| page = 253 }}</ref> Bierock is filled with cooked and seasoned ground beef, shredded cabbage and onions, then oven baked until the dough is golden brown. Some variants include grated carrots. |- | [[Birnbrot]] |[[File:Bündner Birnbrot.jpg|120px]] |[[Switzerland]] |A traditional pastry originating in Switzerland with a filling of dried [[pear]]s |- | [[Bizcocho]] |[[File:Facturas en plato (cropped).jpg|120px]] |[[Spain]], [[Latin America]] |The name given in [[Spain]] and several [[Latin America]]n countries to many variants of buttery flaky [[pastry]] and some [[cookie]]s |- | [[Bossche bol]] | [[File:Bossche bol 1.jpg|120px]] |[[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 {{convert|12|cm|in}} in diameter, filled with [[whipped cream]] and coated entirely or almost entirely with (usually dark) [[chocolate]]. |- | [[Bougatsa]] |[[File:Bougatsa.png|120px]] |[[Greece]] |A Greek breakfast pastry consisting of [[semolina]], [[custard]], [[feta]] or [[Ground meat|minced meat]] filling between layers of filo. When with semolina or custard filling is considered a sweet dessert and is topped with [[Powdered sugar|icing sugar]] and [[cinnamon]] powder. |- | [[Boyoz]] |[[File:Boyoz gösterim.jpg|120px]] |[[Turkey]] ([[İzmir]]) |A Turkish pastry associated with İzmir, Turkey. Boyoz paste is a mixture of flour, [[sunflower oil]] and a small addition of [[tahini]]. It is kneaded by hand and the ball of paste is left to repose for 2- hours. The paste is then flattened to the width of a dish and left to repose again. It is then kneaded and opened once more, before being formed into a roll and left to repose as such for a further period of several hours. When the tissue of the paste is still soft but about to detach into pieces, it is cut into small balls and put in rows of small pans and [[marinade]]d in vegetable oil between half an hour and one hour. Their paste then takes an oval form and acquires the consistence of a [[millefeuille]]. The small balls can then be put on a tray into a very high-temperature oven either in plain form or with fillings of cheese or spinach added inside. |- | [[Bridie]] |[[File:Bridie.jpg|120px]] |[[United Kingdom]] ([[Scotland]]) |a [[Scotland|Scottish]] [[Meat pie|meat pastry]] that originates from Forfar, [[Scotland]]. Bridies are said "to have been 'invented' by a Forfar baker in the 1850s".<ref>{{cite book| last = Gow| first = Rosalie| title = Modern Ways with Traditional Scottish Recipes| year = 1981| publisher = Pelican Publishing| isbn = 0-882-89304-1| page = 30 }}</ref> 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."<ref name="McLaren">{{cite web|title=The Forfar Bridie|url=http://www.thebridieshop.co.uk/forfarbridie.html|work=Jas McLaren & Son|access-date=21 March 2012|archive-url=https://web.archive.org/web/20120426131926/http://www.thebridieshop.co.uk/forfarbridie.html|archive-date=26 April 2012|url-status=dead}}</ref> They are similar to [[pasty|pasties]], but because they are made without potatoes, are much lighter in texture. |- | [[Briouat]] |[[File:Briouat (cropped).jpg|120px]] |[[Morocco]] |A sweet [[puff pastry]] and part of [[Moroccan cuisine]] |- | [[Bruttiboni]] | [[File:Brutti ma buoni.JPG|120px]] |[[Italy]] ([[Prato]], central Italy) |[[almond|Almond-flavored]] [[biscuit]] |- | [[Bundevara]] | [[File:Bundevara.jpeg|120px]] |[[Serbia]] |A pie filled with pumpkin, and could refer to either a savijača (made of rolled filo) or a [[nut roll|štrudla]] (made of rolled [[dough]]). Both sweet and salty pies are made. |- | [[Butterkaka]] |[[File:Butterkaka (521524670).jpg|120px]] |[[Sweden]] |Similar to [[cinnamon roll|cinnamon rolls]], but baked together in a cake pan like [[sticky bun|sticky buns]]. |- | [[Butterhorn]] | | |Simaler to a small croissant 🥐 | [[Canelé]] |[[File:Caneles stemilion.jpg|120px]] |[[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 |[[File:Cannolo siciliano with chocolate squares.jpg|120px]] |[[Italy]] ([[Sicily]]) |Cannoli consist of tube-shaped shells of fried [[pastry]] [[dough]], filled with a sweet, creamy filling usually containing [[ricotta]]. They range in size from "cannulicchi", no bigger than a finger, to the fist-sized proportions typically found in [[Piana degli Albanesi]], south of [[Palermo]], Sicily. |- | [[Carac (pastry)|Carac]] |[[File:Carac 2.JPG|120px]] |[[Switzerland]] (French) |A [[Switzerland|Swiss]] pastry made of [[chocolate]], usually found in the French part of [[Switzerland]]. |- | [[ChaSan]] |<!-- [[File:|120px]]--> |[[China]] ([[Huai'an]]) |A traditional [[Chinese pastry]] that is popular in [[Jiangsu]] Province, [[China]], and especially in Huai'an, a historic city which is considered as the home of Chasan. |- | [[Chatti Pathiri]] |[[File:S6001271.JPG|120px]] |[[India]] ([[Kerala]]) |A layered pastry made in the [[North Malabar]] and [[Malabar (Northern Kerala)|Malabar]] region, of [[Kerala State]]. It is made in both sweet and savory variations. The dish is very similar to the Italian [[lasagna]]. Instead of pasta; pastry sheets or pancakes made with flour, egg, oil and water are used. |- | [[Chouquette]] |[[File:Chouquette (cropped).jpg|120px]] |[[France]] |''[[Viennoiserie]]'' consisting of a small portion of [[choux pastry]] sprinkled with [[nib sugar|pearl sugar]] and sometimes filled with [[custard]] or [[mousse]]. A ''chouquette'' can also be dipped in [[chocolate]] or covered in [[chocolate chips]]. |- | [[Choux pastry|Choux]] à la crème |[[File:Choux pastry swans.jpg|120px]] |[[France]] |A light [[pastry]] dough used to make [[profiterole]]s, [[croquembouche]]s, [[Éclair (pastry)|éclairs]], French [[cruller]]s, [[beignet]]s, [[St. Honoré Cake|St. Honoré cake]], Indonesian kue sus, [[churro]]s and [[gougère]]s. It contains only butter, water, flour, and eggs. In lieu of a [[raising agent]] it employs high moisture content to create steam during cooking to puff the pastry. |- | [[Coca (pastry)|Coca]] |[[File:Coques.JPG|120px]] |[[Spain]] |Typically made and consumed in territories of [[Catalonia|Catalan]] culture.<ref name="coca">Eliana Thibaut i Comalada, ''Les Coques Catalanes'', Proa, Barcelona 1995.</ref><ref>[http://www.vegueries.com/gastronomia/recapteCAT.asp?T=C Coca de recapte]</ref><ref>[http://www.redaragon.com/gastronomia/recetas/default.asp?accion=mostrar&id=20243 Coca d'albercoc]</ref><ref>[http://www.rumbo.es/guide/es/europa/andorra/gastro.htm Coca massegada] {{Webarchive|url=https://web.archive.org/web/20110720143421/http://www.rumbo.es/guide/es/europa/andorra/gastro.htm |date=2011-07-20 }} {{in lang|es}}</ref> There are many diverse cocas, with four main varieties: sweet, savory, closed and open. |- | [[Conejito]] |[[File:Conejito chilensis.jpg|120px]] |[[Chile]] |Similar to ''berliner'' but baked in the oven, not fried. |- |[[Cornish pasty]] |[[File:Cornish Pasty (cropped).jpeg|120px]] |[[United Kingdom]] ([[England]]) |Sometimes known as a "pastie" or "British pasty" in the United States,<ref>{{cite book| last = Wilson| first = Kenneth G.| author-link = Kenneth G. Wilson (author)| title = The Columbia guide to standard American English| url = https://books.google.com/books?id=L2ChiO2yEZ0C&pg=PA321| year = 1993| publisher = Columbia University Press| isbn = 0-231-06989-8| page = 321 }}</ref> is a filled [[pastry]] case, associated in particular with [[Cornwall]] 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. |- |[[Conversation (pastry)|Conversation]] |[[File:Conversation Tart.jpg|120px]] |[[France]] |A patisserie developed in the late 18th century that is made with puff pastry, filled with a [[frangipane]] cream, and topped with royal icing.<ref>{{cite web|title=Tarte conversation, recette, trucs astuces et explications|url=http://www.mercotte.fr/2012/11/28/tarte-conversation-recette-trucs-astuces-et-explications/|website=La cuisine de Mercotte|access-date=6 February 2016|date=28 November 2012|language=FR}}</ref> |- | [[Cornulețe]] |[[File:Home bakery (6904941193).jpg|120px]] |[[Romania]], [[Moldova]] |A pastry aromatised with vanilla or rum extract/essence, as well as lemon rind, and stuffed with Turkish delight, jam, chocolate, cinnamon sugar, walnuts, and/or raisins. |- | [[Coussin de Lyon]] |[[File:Coussin de Lyon.jpg|120px]] |[[France]] ([[Lyon]]) |A sweet specialty of Lyon composed of chocolate and [[marzipan]]. Pictured is Coussin de Lyon with dark green netting, filled with a chocolate [[ganache]] flavored with [[Curaçao liqueur|curacao]]. |- | [[Cream horn]] |[[File:Cream horns (15466292759).jpg|upright|120px]] | |A pastry made with [[Flaky pastry|flaky]] or [[puff pastry]], filled with [[fruit]] or [[jam]] and [[whipped cream]]. The horn shape is made by winding overlapping pastry strips around a conical mold. After [[baking]], a spoonful of jam or fruit is added and the pastry is then filled with whipped cream. The pastry can also be moistened and sprinkled with [[sugar]] before baking for a sweeter, crisp finish.<ref>{{cite book |editor=Good Housekeeping Institute |others=Principal: Carol Macartney |title=Good Housekeeping's Cookery Book |year=1966 |publisher=The Hearst Corporation |location=London |page=327}}</ref> |- | [[Crêpes Suzette]] |[[File:Bistro Jeanty - Sarah Stierch - May 2018 05.jpg|120x120px|Bistro Jeanty – Sarah Stierch – May 2018 05]] |[[France]] | a [[France|French]] dessert consisting of a [[crêpe]] with ''beurre Suzette'', a sauce of [[Caramelization|caramelized]] sugar and butter, [[tangerine]] or [[Orange (fruit)|orange]] juice, [[Zest (ingredient)|zest]], and [[Grand Marnier]] or orange [[Curaçao liqueur]]. It is often served “[[flambé]].” |- | [[Crocetta of Caltanissetta]] |[[File:Crocetta al limone sezionata 04.JPG|120px]] |[[Sicily]] ([[Caltanissetta]]) |Sweet disappeared and rediscovered in 2014. The ingredients of the ''crocetta'' ("small cross") are typical of the area of [[Caltanissetta]] at the beginning of the last century. They are: [[almonds]], sugar, sweet [[lemon]] [[puree]], [[Orange (fruit)|oranges]] or other fruit typical of the area, [[pistachio]], and powdered sugar. The ''crocetta'' is produced in two variants: lemon flavored and covered in powdered sugar, or orange flavored and topped with ground pistachio. |- | [[Croissant]] |[[File:Croissant photo detouree W (cropped).jpg|120px]] |[[France]] |A [[butter]]y flaky bread named for its distinctive [[crescent]] shape. Croissants are made of a leavened variant of [[puff pastry]]. The [[yeast]] dough is layered with butter, rolled and folded several times in succession, then rolled into a sheet, a technique called laminating. Croissants have long been a staple of French bakeries and [[pâtisserie]]s. The [[Kipferl]] – ancestor of the croissant – has been documented in [[Austria]] going back at least as far as the 13th century, in various shapes.<ref>[http://germazope.uni-trier.de/Projects/WBB/woerterbuecher/dwb/wbgui?lemmode=lemmasearch&mode=hierarchy&textsize=600&onlist=&word=Kipferl&lemid=GK05212&query_start=1&totalhits=0&textword=&locpattern=&textpattern=&lemmapattern=&verspattern=#GK05212L0 Jacob Grimm and Wilhelm Grimm, Deutsches Wörterbuch von Jacob Grimm und Wilhelm Grimm 11]</ref> The Kipferl can be made plain or with nut or other fillings (some consider the [[rugelach]] a form of Kipferl). The "birth" of the croissant itself&nbsp;– that is, its adaptation from the plainer form of Kipferl, before its subsequent evolution (to a puff pastry)&nbsp;– 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.<ref>The 1839 date, and most of what follows, is documented in Jim Chevallier, "August Zang and the French Croissant: How Viennoiserie Came to France", p. 3-30; for the 1838 date, see [http://www.slowfood.fr/bulletin/Diner_BS_PNY_2409_discours.pdf Giles MacDonogh "Reflections on the Third Meditation of La Physiologie du goût and Slow Food"] {{webarchive|url=https://web.archive.org/web/20160303175218/http://www.slowfood.fr/bulletin/Diner_BS_PNY_2409_discours.pdf |date=2016-03-03 }} (p. 8); an Austrian PowerPoint – [http://www.oberoesterreich-tourismus.at/sixcms/media.php/1271/sandgruber_mahlzeiten.pdf Ess-Stile]&nbsp;– gives the date of 1840 (slide 46). A 1909 image of the bakery shows the same date for its founding, but the bakery was already documented in the press before that.</ref> 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]] |<!-- [[File:|120px]]--> | |A flaky (typically puff) pastry filled with various (traditionally) salty or spicy fillings. Normally the top side of the pastry is [[Lattice (pastry)|latticed]]. Both sweet and savory croline varieties exist. |- |[[Cronut]] |[[File:Cronut.jpg|120px]] |[[United States]] |A croissant-doughnut pastry attributed to [[New York City]]. |- | [[Croquembouche]] |[[File:Croquembouche wedding cake.jpg|120px]] |[[France]] |A traditional dessert in [[French cuisine]], its name comes from the [[French language|French]] words ''croque en bouche'', meaning 'crunch in the mouth'. A form of [[choux pastry]] that is generally served as a high-piled cone of chocolate, cream-filled [[profiteroles]] all bound together with threads of caramel. It is also decorated with sugared almonds, chocolate, flowers, or ribbons; sometimes also covered in [[macaron]]s or [[ganache]].<ref>[http://dcrit.sva.edu/wp-content/uploads/2010/08/Dessert-Time-Tacey-Rosolowski.pdf Tacey Rosolowski, "Dessert time"] {{webarchive|url=https://web.archive.org/web/20110720052355/http://dcrit.sva.edu/wp-content/uploads/2010/08/Dessert-Time-Tacey-Rosolowski.pdf |date=2011-07-20 }}</ref><ref>[http://www.deliciousmagazine.co.uk/recipes/croquembouche Croquembouche Delicious Magazine]</ref> It is traditionally served during wedding reception. |- | [[Curry puff]] |[[File:Bite of Curry Puff.jpg|120px]] |[[Southeast Asia]] |A Southeast Asian [[snack]]. It is a small [[pie]] consisting of specialised [[curry]] with [[chicken]] and [[potato]]es in a deep-fried or baked<ref>{{Cite web |url=http://www.malaysianfood.net/recipes/recipecurrypuffs.htm |title=Curry Puff recipe on MalaysianFood.net<!-- Bot generated title --> |access-date=2012-05-15 |archive-url=https://web.archive.org/web/20120510102659/http://www.malaysianfood.net/recipes/recipecurrypuffs.htm |archive-date=2012-05-10 |url-status=dead }}</ref> 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. |- | [[Dabby-Doughs]] |[[File:Cinnamon snails.jpg|120px]] | |Traditionally made using the remnants of the [[dough]] leftovers from making the pie, they can also be prepared in large amounts by simply making a batch of pastry dough. The filling of a dabby-dough typically consists of a mixture of [[cinnamon]] and [[white sugar]] sprinkled on [[butter]] or [[margarine]], rolled, sliced and baked. |- | [[Danish pastry]] |[[File:Pecan and Maple Danish.JPG|120px]] |[[Denmark]] |A sweet pastry, of Viennese origin, which has become a speciality of [[Denmark]] 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]] | [[File:Kuvani djevrek.jpg|120px]] |[[Ottoman Empire]] |A ring-shaped bread-pastry covered with [[sesame seed]]s. Typically consumed as a breakfast or [[snack food|snack]] dish.<ref name="recept">[http://www.svastara.com/saveti/?savet=843 Djevrek recipe (in Serbian)]</ref> Similar to [[simit]]. |- |[[Dutch letter]] | [[File:Boterletter.jpg|120px]] |[[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 (pastry)|Éclair]] |[[File:Eclairs with chocolate icing at Cafe Blue Hills.jpg|120px]] |[[France]] (likely) |An oblong [[pastry]] made with [[choux pastry|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<ref name="CulinaryEncyclopedia">{{cite book| last = Montagné| first = Prosper| title = Larousse Gastronomique| year = 1988| publisher = Crown Publishers| isbn = 978-0-517-57032-6| page = 401 }}</ref> [[pastry cream]] (crème pâtissière), [[custard]], [[whipped cream]], or [[chiboust cream]]; and iced with [[Fondant icing|fondant]] icing.<ref name="CulinaryEncyclopedia"/> The éclair probably originated in France during the nineteenth century. |- | [[Empanada]] |[[File:Empanadas argentinas 2017.jpg|120px]] | [[Spain]] |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 (Spain)|Galicia]] and [[Portugal]].<ref>{{cite web | title=Historia de la empanada criolla |url=http://www.produccion-animal.com.ar/temas_historia/76-empanadas.pdf | work=Dra. Susana Barberis |access-date=8 July 2010}}</ref><ref>[[Penelope Casas]] (1982), ''The Foods and Wines of Spain'', Alfred A. Knopf, New York 1982 (p. 52)</ref><ref>{{cite web | title=Breve historia de la alimentación en Argentina |url=http://www.fac.org.ar/fec/foros/cardtran/gral/Historia.htm | work=Liliana Agrasar |access-date=8 July 2010}}</ref> They first appeared in [[Middle Ages|mediaeval]] [[Iberian Peninsula|Iberia]] during the time of the [[Al-Andalus|Moorish invasions]]. A cookbook published in [[Catalan language|Catalan]] in 1520, the ''Libre del Coch'' by Ruperto de Nola, mentions empanadas filled with seafood among its recipes of Catalan, [[Italian cuisine|Italian]], [[French cuisine|French]], and [[Arabian]] food.<ref name="B11x1">{{cite book| last = Adamson| first = Melitta Weiss| title = Food in medieval times| url = https://books.google.com/books?id=jtgud2P-EGwC&pg=PA122| year = 2004| publisher = Greenwood Publishing Group| isbn = 0-313-32147-7 }}</ref><ref name="1rW1">{{cite web|url=http://www.florilegium.org/?http%3A//www.florilegium.org/files/FOOD-MANUSCRIPTS/Guisados1-art.html|title=An English translation of Ruperto de Nola's "Libre del Coch"|author= Lady Brighid ni Chiarain.|publisher=Stefan's Florilegium|access-date=January 31, 2011}}</ref> In turn, it is believed that empanadas and the similar [[calzone]]s are both derived from the Indian meat-filled pies, ''[[samosa]]s''.<ref>[[Clifford A. Wright]] (1999), ''A Mediterranean Feast'', William Morrow, New York (p. 573)</ref> |- | [[Ensaïmada]] |[[File:Ensaïmades individuals.jpg|120px]] |[[Balearic Islands]] |A common cuisine eaten in most former Spanish territories in [[Latin America]] and the [[Philippines]], prepared using strong (high protein) [[flour]], [[water]], [[sugar]], [[egg (food)|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.<ref>[http://www.illesbalears.es/ing/balearicislands/cuisine2.jsp?SEC=GAS&id=00000348&lang=0004 Flaó and Greixonera] {{webarchive|url=https://web.archive.org/web/20110919144914/http://www.illesbalears.es/ing/balearicislands/cuisine2.jsp?SEC=GAS&id=00000348&lang=0004 |date=2011-09-19 }}</ref> |- | [[Fa gao]] |[[File:Fa gao (enhanced).jpg|120px]] |[[China]] |A [[China|Chinese]] [[cupcake]]-type pastry made with [[rice flour]] and yeast, the batter is typically left to rest for [[Fermentation (food)|fermentation]] (such as overnight) prior to being steam-cooked. Commonly consumed on the [[Chinese New Year]]. |- | [[Fazuelos]], Fijuelas, or Deblas |[[File:Fazuelos sephradic.jpg|120px]] |[[Jewish]] ([[Sephardic]]) |A fried thin dough made of flour and a large number of eggs. A traditional Jewish pastry, the [[Sephardi Jews|Sephardic]] equivalent to the [[Ashkenazi Jews|Ashkenazi]] ''[[hamantash]]en''. In [[Israel]], ''hamantaschen'' are called ''Oznei Haman'' ({{lang-he|אוזני המן}}), [[Hebrew language|Hebrew]] for "Haman's ears" in reference to their defeated enemy's ears, and they represent his pockets, his hat, and the dice used to cast lots. They are usually eaten for [[Purim]], although some families eat them at the end of [[Yom Kippur]]. [[History of the Jews in Turkey|Turkish Jews]] add [[brandy]] to the dough and [[History of the Jews in Morocco|Moroccan Jews]] eat them with cinnamon and syrup. |- | [[Fig roll]] |[[File:Fig-Newtons-Stacked.jpg|120px]] |[[Ancient Egypt|Egypt (Ancient)]]{{Citation needed|date=September 2019}} |An ancient [[Egypt]]ian pastry,{{Citation needed|date=September 2019|reason=This isn't mentioned at fig roll or ancient egyptian cuisine, needs a source}} filled with [[ficus|fig]] paste. Pictured is a mass-produced product. Forerunner of the [[Fig Newton]] |- | [[Flaky pastry]] |[[File:Sweet potato flaky pastry.jpg|120px]] | |In [[baking]], a flaky pastry (also known as a "quick puff pastry" or "blitz puff pastry")<ref>{{cite book| last = Gisslen| first = Wayne| title = Professional Baking| year = 2000| publisher = John Wiley & Sons Incorporated| isbn = 978-0-471-34646-3 }}</ref> is a light, flaky, unleavened pastry, similar to a [[puff pastry]]. The main difference is that in a flaky pastry, large lumps of [[shortening]] (approximately 1-in./2½ cm. across), are mixed into the dough, as opposed to a large rectangle of shortening with a puff pastry. |- | [[Flaugnarde]] |[[File:Clafoutis.jpg|122x122px|Clafoutis]] |[[France]] | a baked [[French cuisine|French]] [[dessert]] with fruit or nuts arranged in a buttered dish and covered with a thick [[Flan (pie)|flan]]-like batter. |- | [[Flaons]] |[[File:Flaons de morella1.JPG|120px]] |[[Spain]] |Flaons have different shapes, and fillings usually consist of some type of cheese, varying according to the location. Sweet flaons are usually sweetened with [[sugar]], but [[honey]] was traditionally used more often. Historically the first recorded mention of these cakes is from 1252 and they are mentioned as well in [[Ramon Llull]]'s book [[Blanquerna]], written in 1283.{{citation needed|date=May 2012}} |- | [[Flies graveyard]] |[[File:Flies cemetery (cropped).jpg|120px]] |[[United Kingdom]] ([[England]]) |"Flies Graveyard" or "Flies Cemetery" are nicknames used in various counties of [[England]] for sweet pastries filled with [[Ribes|currants]] or [[raisin]]s, which are the "[[Fly|flies]]" in the "graveyard" or "[[cemetery]]". The mixture is similar to sweet [[mince pie]]s. |- | [[Franzbrötchen]] |[[File:Franzbroetchen.wmt.jpg|120px]] |[[Germany]] (northern) |Commonly found in northern Germany, especially [[Hamburg]], Franzbrötchen is a small, sweet pastry, baked with butter and [[cinnamon]]. Sometimes other ingredients are used, such as chocolate or raisins. |- | [[Galette]] |[[File:Galette des Rois.png|120px]] |[[France]] |Galette is a term used in [[French cuisine]] to designate various types of flat, round or freeform crusty [[cakes]]. One of the most known is the "galette des rois". |- | [[Gâteau Basque]] |[[File:Recette gateau basque etape 12.jpg|120px]] |[[France]] ([[Northern Basque Country|Basque]] region) |Gâteau Basque is typically constructed from layers of an [[almond flour]] based cake with a filling of either [[pastry cream]] or preserved cherries. |- |[[Shorgoghal|Şorqoğal]] |[[File:Cuisine of Azerbaijan - Shorqogal.jpg|120px]] |[[Azerbaijan]] |Şor qoğal is traditional food from Azerbaijan which consist of dough thin layers with different flavors and butter between the layers. |- | [[Gibanica]] |[[File:Gibanica single slice with full pie in background.jpg|120px]] |[[Balkans]] |A traditional [[Serbian cuisine|Serbian]] 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 elaborate [[layer cake|multi-layered cakes]]. |- | [[Gujia|Gujiya]] | [[File:Paagi hui Gujiya or Chashni wali Gujiya - Gujarat - SHAILI 002.jpg|120px]] | [[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 in [[ghee]], and sometimes soaked in sugar syrup. It is popular in the northern part of India during the festival of [[Holi]]. |- | [[Gözleme]] |[[File:Food from Turkey (Gözleme).jpg|120px]] |[[Turkey]] |A [[Umami|savory]] traditional [[Turkey|Turkish]] handmade and hand-rolled pastry. Fresh pastry is rolled out, filled and sealed, then cooked over a griddle. Fillings include spinach, [[feta cheese]], minced meat, egg and other foodstuffs. |- | [[Gulab jamun]] |[[File:Bowl of Gulab Jamuns.jpg|120px]] |[[India]] , [[Pakistan]] |Found in India and eaten in other parts of [[South-Asia]]. It is a deep fried ball of milk curd dough, soaked in sugar syrup. |- | [[Gundain]] |<!-- [[File:|120px]]--> |[[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]].<ref name="LiJiang2003">{{cite book| last1 = Li| first1 = Tao| last2 = Jiang| first2 = Hongying| title = Tibetan customs| url = https://books.google.com/books?id=hDeqngEACAAJ&pg=PA36| access-date = 5 August 2011| year = 2003| publisher = 五洲传播出版社| isbn = 978-7-5085-0254-0| page = 37 }}</ref> This pastry is often served during the [[Tibetan New Year]] and [[Losar]] as a starter. |- | [[Gustavus Adolphus pastry]] | [[File:GustavAdolfBakelse.jpg|120px]] | [[Sweden]] | Pastry named for King [[Gustavus 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]] |[[File:Hwangnam bread (cropped).JPG|120px]] |[[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 the [[North Hwanghae Province|North]] and [[South Hwanghae Province]]s in 1954. A local specialty of Gyeongju City, [[South Korea]]. A small pastry with a filling of [[red bean paste]]. Gyeongju bread was first baked in 1939 at a bakery in Hwangnam-dong in central Gyeongju. It has since become popular across the country and is produced by several different companies, all based in Gyeongju. |- | [[Haddekuche]] |[[File:Haddekuche.jpg|120px]] |[[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]] |[[File:Homemade hamantaschen (cropped).jpg|120px]] |[[Jewish]] ([[Ashkenazi]]) |A filled-pocket cookie or pastry in [[Ashkenazi Jews|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),<ref>{{Cite web |url=http://kosherfood.about.com/od/glossaryofjewishfoods/g/hamantashen.htm |title=What is Hamantashen? |access-date=2012-05-07 |archive-url=https://web.archive.org/web/20130404131716/http://kosherfood.about.com/od/glossaryofjewishfoods/g/hamantashen.htm |archive-date=2013-04-04 |url-status=dead }}</ref> [[Plum|prunes]], nut, [[Date (fruit)|date]], [[apricot]], apple, fruit [[preserves]], [[cherry]], chocolate, [[dulce de leche]], [[halva]], or even [[caramel]] or cheese.<ref>{{Cite web |url=http://www.epicurious.com/features/news/dailydish/031306 |title=Epi Log: The latest in Food News, the Culinary Arts & Cooking<!-- Bot generated title --> |access-date=2012-05-07 |archive-url=https://archive.today/20120630123404/http://www.epicurious.com/features/news/dailydish/031306 |archive-date=2012-06-30 |url-status=dead }}</ref> Their formation varies from hard pastry to soft doughy casings. |- | [[Hellimli]] |<!-- [[File:|120px]]--> |[[Cyprus]] |A [[Cypriot cuisine|Cypriot]] savory [[pastry]] made with [[Halloumi]] cheese. |- | [[Heong Peng]] | [[File:Heong Peng at Keong Kee (15614273663).jpg|120px]] |[[Malaysia]] |Heong Peng resemble slightly flattened balls, contain a sweet sticky filling made from [[malt]] and [[shallot]]s, 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 Northern [[Peninsular Malaysia]]. |- |[[Hot water crust pastry]] |[[File:-2015-12-22 Homemade Pork Pie, Trimingham, Norfolk.JPG|120px]] |[[United Kingdom]] ([[England]]) |Hot water crust is a type of pastry used for [[wikt:savory|savory]] [[pie]]s, such as [[pork pie]]s, [[game pie]]s and, more rarely, [[steak and kidney pie]]s. Hot water crust is traditionally used for making hand-raised pies. The pastry is made by heating water, melting the fat in this, bringing to the boil, and finally mixing with the flour. When baked, the crust acquires a rich, shiny, golden-brown exterior, which is fairly crisp and water-resistant. This allows the pies to be filled with a savoury [[aspic|jelly]] or [[gravy]] as they cool, often through a central hole in the crust made expressly for the purpose during raising. |- |[[Huff paste]] |<!-- [[File:|120px]]--> |[[United Kingdom]] ([[England]]) |Huff paste was a cooking technique that involved making a stiff pie shell<ref>{{cite web | url=http://www.huffingtonpost.com/encyclopedia/definition/sealing/2187/ | title=Sealing (definition) | publisher=The Huffington Post (Food encyclopedia) | access-date=May 7, 2012}}</ref> 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.<ref>{{cite news | url = https://www.telegraph.co.uk/foodanddrink/recipes/6126265/Aldeburgh-Food-and-Drink-Festival-leg-of-lamb-baked-in-hay-and-a-huff-paste-recipe.html | location=London | work=The Daily Telegraph | first=Rose | last=Prince | title=Aldeburgh Food & Drink Festival: leg of lamb baked in hay and a huff paste recipe | date=3 September 2009}}</ref> 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.<ref>{{cite web|url = http://goodfood.uktv.co.uk|title = Outlet types and regions: Good Food Near You: Good Food Channel|publisher = Uktv.co.uk|access-date = 2012-05-07}}</ref>{{Failed verification|date=May 2012}} |- | [[Inipit]] |[[File:05318jfFoods of Bulacan Philippinesfvf 14.jpg|120x120px|05318jfFoods of Bulacan Philippinesfvf 14]] |[[Philippines]] |Inipit is a flat pastry made of flour, milk, [[lard]], and sugar. [[Guiguinto, Bulacan]] is known for its inipit. |- | [[Jachnun]] |[[File:Jachnun (cropped).jpg|120px]] |[[Jewish]] ([[Yemen]]) |A traditional [[Yemenite Jews|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.<ref>[https://web.archive.org/web/20180925031439/https://cursodeconfeitariaonline.com.br/kosher-bread-recipes/ About kosher food]</ref> Pictured is Jachnun served with fresh grated tomato and [[skhug]]. |- | [[Jalebi]] |[[File:Jalebi (sweet).jpg|120px]] |[[India]], [[Pakistan]] |A sweet popular in [[India]] and some other parts of [[South-Asia]]. It is made by [[deep frying|deep-frying]] [[batter (cooking)|batter]] in [[pretzel]] or circular shapes, which are then soaked in syrup. They have a somewhat chewy [[Texture (food)|texture]] with a crystallized [[sugar]]y exterior coating. [[Citric acid]] or [[Lime (fruit)|lime]] juice is sometimes added to the syrup, as well as [[rosewater]] or other flavours such as [[kewra]] water. |- | [[Jambon]] | [[File:Jambon (pastry).jpg|120px]] | [[Republic of Ireland|Ireland]] | Square pastries filled with cheese and chunks of ham.<ref>{{cite magazine |last=Devery |first=Caitriona |date=2020-10-27 |title=Mysteries of the Deli: The Jambon |url=https://districtmagazine.ie/food/mysteries-of-the-deli-the-jambon/ |magazine=District Magazine |access-date=2021-04-07}}</ref> |- | [[Jesuite]] |[[File:Jésuite (8090911085).jpg|120px]] |[[France]] |A triangular, flake pastry filled with [[frangipane]] cream and topped with sliced almonds and powdered sugar. The pastry originated in France and the name refers to the triangular shape of a [[Jesuit]]’s hat.<ref>{{cite book| last1 = Rinsky| first1 = Glenn| last2 = Rinsky| first2 = Laura Halpin| title = The Pastry Chef's Companion A Comprehensive Resource Guide for the Baking and Pastry Professional| url = https://books.google.com/books?id=riDsZRlmmRAC&pg=PA149| year = 2014| publisher = John Wiley & Sons| isbn = 978-1-118-06066-7| page = 149 }}</ref> |- |[[Joulutorttu (pastry)|Joulutorttu]] |[[File:Joulutorttuja.jpg|120px]] |[[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]] |[[File:Lob NARkult 09.JPG|120px]] |[[Hungary]] |A [[Hungarians|Hungarian]] sweet bread very similar to [[brioche]], usually baked in a braided form, and traditionally considered an [[Easter]] food. Until the end of the 19th century, the preparation of 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 richer [[dough]], and enriched with milk and eggs as well.<ref>{{cite book| last = Ortutay| first = Gyula| title = Magyar néprajzi lexikon II| url = http://mek.niif.hu/02100/02115/html/2-1768.html| access-date = 2008-10-04| year = 1979| publisher = Akadémiai| location = Budapest| isbn = 963-05-1287-4 }}</ref> Kalács are baked in an oven or [[brick 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]] |[[File:Kinafa.jpg|120px]] |[[Middle East]] |A Middle Eastern sweet made of very fine [[vermicelli]]-like pastry. It is sometimes known as ''shredded [[filo]]''. Kanafeh, along with the closely related [[qata'if]], is recorded in medieval Arab cookbooks from various regions.<ref>Charles Perry, "Qata'if", ''[[Oxford Companion to Food]]''</ref> It has also been a staple of the [[Ottoman cuisine|cuisines of the former Ottoman Empire]] in the Eastern Mediterranean. Several variations of the dish exist. |- | [[Karakudamono]] | [[File:Kankidan 01.jpg|120px]] | [[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#Sweets|Kifli]] | [[File:Kifli.jpg|120px]] | |[[Slovakia]], [[Hungary]] |''Diós kifli'', ''mákos kifli'', also known as ''Pozsonyi kifli'' are crescent shaped sweet leavened pastries filled with a sweet [[walnut]] ([[diós]]) or [[poppy]] ([[mákos]]) paste. ([[Pozsony]] was the Hungarian name of [[Bratislava]] during the [[Austro-Hungarian Empire]]). They are a variety of [[beigli]], very similar in flavor but different in shape and size. ''Vaníliás kifli'' is a small soft [[cookie]] made from a dough of ground nuts, instead of flour. It is usually made with [[walnut]]s but [[almond]]s are more often used outside of Hungary. Once baked they are rolled in [[vanilla]] flavored confectioners' sugar before allowed to cool. |- | [[Klobasnek]] |[[File:Klobasnek with cheese little czech.jpg|120px]] |[[Czech Republic|Czech]] |A savory finger food of [[Czech Republic|Czech]] origin.<ref name="HouPress">[http://blogs.houstonpress.com/eating/2009/11/klobasneks_kolaches.php Houston Press – Kolache Crawl: Klobasneks]</ref><ref name="Memphis">[http://www.memphisflyer.com/HungryMemphis/archives/2010/04/23/kolaches-at-donalds-donuts Memphis Flyer – Kolaches at Donald's Donuts]</ref><ref name="dubina">Koenig, Josie, and John Ward, trans. Domaci Kucharstvi: The Art of Home Cooking. Schulenburg, TX: Sts. Cyril and Methodius Catholic Church Board, 1997. Print.</ref> 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. |- | [[Knieküchle]] |[[File:Knieküchle 2510.jpg|120px]] |[[Germany]] |A traditional German fried dough pastry that is very popular in [[Old Bavaria]], [[Franconia]], Western [[Austria]] and [[Thuringia]], typically made with yeast dough, but some recipes vary slightly; a common variation is the addition of [[raisin]]s. The dough is then shaped in a way so it is very thin in the middle and thicker on the edges. They are then fried in boiling [[lard]] and dusted with [[confectioner's sugar]]. In [[Austria]] it is eaten with [[apricot]] [[marmalade]]. According to legend the name derives from the practice of baker women from Franconia that stretched the dough over their knees very thinly so they could read [[love letter]]s through it.{{citation needed|date=May 2012}} |- | [[Knish]] |[[File:Knysh.jpg|120px]] |[[Eastern Europe]] |An [[Eastern European]]<ref name=reformknish>{{cite journal|url=http://reformjudaismmag.org/Articles/index.cfm?id=1537 |journal=Reform Judaism Magazine |author=Wasserman, Tina |title=Cooking: The Ultimate Jewish Finger Food |access-date=2010-09-14 |url-status=dead |archive-url=https://web.archive.org/web/20101222112225/http://reformjudaismmag.org/Articles/index.cfm?id=1537 |archive-date=December 22, 2010 }}</ref> snack food consisting of a [[filling (cooking)|filling]] covered with [[dough]] that is either [[baking|baked]], [[grilling|grilled]], or [[deep frying|deep fried]]. In most Eastern European traditional versions, the filling is made entirely of [[mashed potato]], ground meat, [[sauerkraut]], [[onion]]s, [[kasha]] ([[buckwheat]] [[Groat (grain)|groats]]), or [[cheese]]. Other varieties of fillings include [[sweet potatoes]], [[black turtle bean|black beans]], [[fruit]], [[broccoli]], [[tofu]], or [[spinach]]. Knishes may be round, rectangular, or square. They may be entirely covered in dough or some of the filling may peek out of the top. Sizes range from those that can be eaten in a single bite [[hors d'oeuvre]] to [[sandwich]]-sized. |- | [[Kolache]] |[[File:Makovy frgal.jpg|120px]] |[[Central Europe]] |Holds a dollop of fruit rimmed by a puffy pillow of supple dough.<ref name="prod.gourment.com">{{cite web |url=http://prod.gourmet.com/magazine/2000s/2009/03/roadfood-czech-kolaches-in-texas |title=Czech, Please: 2000s Archive : gourmet.com |publisher=Prod.gourmet.com |date=2011-08-01 |access-date=2012-02-20 |url-status=dead |archive-url=https://web.archive.org/web/20120317012310/http://prod.gourmet.com/magazine/2000s/2009/03/roadfood-czech-kolaches-in-texas |archive-date=2012-03-17 }}</ref> Originating as a semisweet wedding dessert from [[Central Europe]], they have become popular in parts of the [[United States]]. The Polish version is the ''[[kołacz]]''. The word ''kolache'' itself means 'a small cookie' in [[Macedonian language|Macedonian]]. |- | [[Kolompeh]] |[[File:Kolompeh-Kerman.png|120px]] |[[Iran]] |Kolompeh looks like a [[pie]] with a mixture of minced [[Date palm#Dates|dates]] with [[cardamom]] powder and other flavoring inside. Dates, [[wheat flour]], [[walnuts]] and [[cooking oil]] are the main ingredients.<ref>{{cite web|url=https://www.pinterest.com/pin/315603886357784657/|title=Kolompeh, a flaky and sweet date filled pastry from Kerman – Persian / Iranian Pastries – Pinterest|date=26 August 2013|work=Pinterest|access-date=12 July 2015}}</ref> |- | [[Kołacz]] |[[File:Kołacz.JPG|120px]] |[[Poland]] |A traditional [[Polish cuisine|Polish]] pastry, originally a [[wedding cake]] that has made its way into American homes around the Christmas and Easter holidays. The pastry is a light and flaky dough filled with a variety of sweet and savory fillings such as apricot, raspberry, prune, sweet cheese, [[poppy seed]] or even a nut mixture. The Polish pastry is made from a unique dough that combines cream cheese with butter and flour. Variants of the traditional [[Slavic peoples|Slavic]] pastry have found entrance into many Central and Eastern European cuisines. |- |[[Komaj sehen]] |[[File:Komaj sehen.jpg|120px]] |[[Iran]] ([[Kerman Province]]) |Prepared with dates and various nuts |- | [[Kouign-amann]] |[[File:Kouignamann.JPG|120px]] |[[France]] ([[Brittany]]) |A [[Breton people|Breton]] cake containing layers of butter and sugar folded in, similar in fashion to [[puff pastry]] albeit with fewer layers. The sugar [[caramelization|caramelizes]] during baking. The name derives from the [[Breton language|Breton]] words for cake ("kouign") and butter ("amann"). |- | [[Krempita]] |[[File:Krempita (cropped).jpg|120px]] |[[Balkans]] |A well-known dessert from the [[Balkans]], specifically the [[SFR Yugoslavia|former Yugoslavia]]. The dish is usually prepared with puff pastry dough. |- | [[Kringle]] | [[File:PretzelSign.JPG|120px]] |[[Scandinavia]] |A [[Scandinavia]]n pastry, a Nordic variety of [[pretzel]], which arrived with Roman Catholic monks in the 13th century, especially in [[Denmark]]. It developed further into several kinds of sweet, salty or filled pastries. The word originates from the [[Old Norse]] ''kringla'', meaning ring or circle. |- | [[Kroštule]] |[[File:Hrostule.jpg|120px]] |[[Croatia]] |A traditional pastry from [[Dalmatia]] and [[Istria]], made by [[deep frying]] the prepared dough. |- | [[Kūčiukai]] |[[File:Kuciukai (cropped).jpg|120px]] |[[Lithuania]] |A traditional [[Lithuania]]n pastry served on [[Kūčios]], the traditional [[Christmas Eve]] dinner in Lithuania. They are small slightly sweet pastries made from [[yeast|leavened]] dough and [[Poppy seed#Use as food|poppy seeds]]. There are variations in sweetness, and though usually served soaked in [[Poppy milk|poppy seed milk]], they are also eaten without it. |- | [[Kürtőskalács]] |[[File:Kurtoskalacs.jpg|120px]] |[[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.<ref>{{cite book| last = Lang| first = George| title = The cuisine of Hungary| url = https://books.google.com/books?id=HS0-AQAAIAAJ&pg=PA112| year = 1971| publisher = Atheneum| page = 112 | isbn = 9780517169636}}</ref> The dough is yeast-raised, flavored with sweet spices, the most common being cinnamon, topped with walnuts or almonds, and sugar. The sugar is [[caramelized]] 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 young girls' breasts (''kız memesi'') and lips of the beauty (''dilber dudağı'').<ref>{{citation |url=https://books.google.com/books?id=Xb62ZJMNVBwC&pg=PA17 |page=17 |title=Classic Turkish Cookery |author=Ghillie Başan |year=1997 |isbn=9781860640117}}</ref><ref>{{cite book| last = Barnette| first = Martha| title = Ladyfingers and Nun's Tummies From Spare Ribs to Humble Pie-A Lighthearted Look at How Foods Got Their Names| url = https://books.google.com/books?id=4_R8iFjlkBcC&pg=PA14| year = 2005| publisher = iUniverse| isbn = 978-0-595-34503-8| page = 14 }}</ref> |- | [[Lattice (pastry)|Lattice]] |[[File:Strawberry-rhubarb pie with pastry lattice, May 2008.jpg|120px]] | |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 [[tart]]s and [[pie]]s. The openings between the lattice allows fruit juices in pie fillings to evaporate during the cooking process, which can [[caramelization|caramelize]] the filling.<ref>{{cite book| title = Recipe Journal A home for your best-loved recipes| url = https://books.google.com/books?id=xCIJayqex44C&pg=PA143| access-date = May 8, 2012| year = 2003| publisher = Murdoch Books| isbn = 978-1-921259-28-9 }} {{ISBN|1740452542}}</ref> Pictured is a strawberry-rhubarb pie with lattice pastry. |- | [[Leipziger Lerche]] |[[File:Leipziger Lerchen.jpg|120px]] |[[Germany]] |A pastry of [[Leipzig]], [[Germany]], the name originates from the singing bird [[lark]] (German:Lerche), which was roasted with herbs and eggs or served as a filling in pastries. In the year 1720 alone, 400,000 larks were sold in Leipzig as a delicacy.<ref>Irene Krauß, Chronik bildschöner Backwerke, Stuttgart 1999, S. 261 f.</ref> A typical version consists of a [[Shortcrust pastry|shortcrust]] filled with a mixture of crushed almonds, nuts and a cherry. The cherry symbolises the heart of the bird. It is topped with a grid of two crossed dough strips. The term ''Leipziger Lerche'' has been protected by the saxonian bakery guild since 2004.{{citation needed|date=May 2012}} |- | [[Linzer torte]] |[[File:Foto.Linzertorte.JPG|120px]] |[[Austria]] |A [[torte]] with a lattice design on top of the pastry,<ref>June Meyers Authentic Hungarian Heirloon Recipes Cookbook</ref> 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 [[Nut (fruit)|nuts]], usually [[hazelnut]]s, but even [[walnut]]s or [[almond]]s are used, covered with a filling of [[redcurrant]] [[Lekvar|jam]] or, alternatively, [[Lekvar|plum butter]], thick raspberry,<ref>Iaia, Sarah Kelly. ''Festive Baking: Holiday Classics in the Swiss, German, and Austrian Traditions.'' Doubleday, 1988.</ref> or apricot jam. |- | [[Lotus seed bun]] |[[File:Lianrongbao.jpg|120px]] |[[China]] |A [[Chinese pastry]] found in [[China]], prepared by steaming a yeast-based dough and contain a [[lotus seed]] filling.<ref>{{cite book| last = Chang| first = Norma| title = My Students' Favorite Chinese Recipes| url = https://books.google.com/books?id=WGaUQYu9y1YC&pg=PA28| access-date = May 8, 2012| year = 2001| publisher = The Travelling Gourmet| isbn = 978-0-9618759-4-7| pages = 28 }} {{ISBN|0961875941}}</ref> It can be classified as a [[dim sum]], though not exclusively so. |- | [[Ma'amoul]] |[[File:Mamoul biscotti libanesi.jpg|120px]] |[[Middle East]] |Ma'amoul are small [[ka'ak|shortbread]] pastries filled with [[Date Palm|dates]], [[pistachios]] or [[walnuts]] (or occasionally [[almonds]], [[Common Fig|figs]], or other fillings). They are popular in [[Levantine cuisine]] and in the Persian Gulf countries. They may be in the shape of balls or of domed or flattened cookies. |- | [[Macaron]] |[[File:Arc-en-ciel comestible.jpg|120px]] |[[France]] |These have a debated origin but the earliest form of modern macaron was likely baked in [[France]] in the 1800s. French macarons are made with a mixture of [[almond flour]] and confectioners' sugar which is folded into a [[meringue]] of stiffly beaten egg whites. This mixture is tinted with food coloring and baked into disks, which are sandwiched with [[buttercream]], [[ganache]], or [[curd]]. Known for its smooth skin, ruffled feet, and delicate texture. |- | [[Makmur]] |[[File:Makmur.png|120px]] |[[Malaysia]], [[Singapore]] and [[Brunei]] |Traditional [[Ethnic Malays|Malay]] [[kuih]] made from [[butter]], [[ghee]] and flour, and served during special occasion of [[Eid al-Fitr]]. Makmur is identified with its white colour and usually in a round shape.<ref>{{cite news|url=http://www.straitstimes.com/singapore/traditional-biscuits-to-be-featured-in-new-stamp-series|title=Traditional biscuits to be featured in new stamp series|author=Rachel Tan|newspaper=The Straits Times|date=24 March 2015|access-date=4 July 2017}}</ref><ref>{{cite web|url=http://www.thestar.com.my/news/nation/2017/06/08/traditional-kuih-makmur-gets-a-makeover/|title=Traditional kuih makmur gets a makeover|author=Rahimy Rahim|work=The Star|date=8 June 2017|access-date=4 July 2017}}</ref> |- | [[Makroudh]] |[[File:Makrouds.JPG|120px]] |[[North Africa]] |A pastry of [[Tunisia]]n origin eaten in [[North African]] countries such as [[Tunisia]], [[Algeria]] and in some parts of [[Libya]]. Makroudh are often filled with [[Phoenix dactylifera|dates]] or [[almonds]].<ref>[http://www.lacuisinedemacopine.net/makroudh.php Makroudh – La Cuisinede Ma Copine<!-- Bot generated title -->] {{webarchive|url=https://web.archive.org/web/20120708220512/http://www.lacuisinedemacopine.net/makroudh.php |date=2012-07-08 }}</ref> |- | [[Malsouka]] |[[File:Tajine malsouka.JPG|120px]] |[[North Africa]] |A [[Tunisia]]n pastry.<ref>The great book of couscous: classic cuisines of Morocco, Algeria, and Tunisia – Page 230</ref> Sheets of malsouqa are usually sold in stacks wrapped in cellophane. Malsouqa are used to make [[samosa]] and [[brik]] (a Tunisian savory pastry), in addition to dishes with a variety of other fillings. |- | [[Mandelkubb]] |[[File:Mandelkubb.JPG|120px]] |[[Sweden]] |A [[Sweden|Swedish]] [[pastry]] with [[almond]] as the main ingredient, mixed with [[flour]], [[sugar]], [[egg (food)|eggs]] and [[baker's ammonia]]. |- | [[Mantecadas]] |[[File:Mantecadas de Tuesta-Valdegovía8.JPG|120px]] |[[Spain]] |[[Sponge cake|Spongy]] [[pastry]] similar to a [[muffin]], but flatter. The best known mantecadas are from northwestern Spain, being a traditional product of the city of [[Astorga, Spain|Astorga]], [[province of León]], as well as the nearby [[Maragateria]] comarca. They taste very much like [[pound cake]]. Pictured are commercial mantecadas. |- | [[Marillenknödel]] |[[File:Aprikosenknödel.jpg|120px]] |[[Central Europe]] |A pastry found in the traditional [[Bohemia]]n and [[Vienna|Viennese]] cuisines. "Marillen" is the Austrian term for [[apricots]] and this pastry is found predominantly in areas where [[apricot]] orchards are common. Examples of such areas would include the [[Wachau]] and [[Vinschgau]]. Small [[dumplings]] are formed from dough, in which apricots are placed. The dumplings are then boiled and covered in [[streusel]] and powdered sugar. The dough is usually made of potato but is also made from "[[Quark (cheese)|Topfenteig]]" (quark cheese). |- | [[Masan (pastry)|Masan]] |<!-- [[File:|120px]]--> |[[Tibet]] |A pastry in [[Tibetan cuisine]] made with [[tsampa]], dry cubic or curd cheese, [[yak butter]], brown sugar and water.<ref name="autogenerated1">{{cite book| last1 = Li| first1 = Tao| last2 = Jiang| first2 = Hongying| title = Tibetan customs| url = https://books.google.com/books?id=hDeqngEACAAJ&pg=PA36| access-date = 5 August 2011| year = 2003| publisher = 五洲传播出版社| isbn = 978-7-5085-0254-0| page = 35 }}</ref> |- | [[Miguelitos]] |[[File:Miguelito (cropped).jpeg|120px]] |[[Spain]] ([[La Roda]], [[Castile-La Mancha]]) |Pastry-cake prepared from soft puff pastry, filled with a creamy custard and covered with [[powdered sugar]]. |- | [[Milhoja]] |[[File:Milhojas - 2009.jpg|120px]] |Argentina |A dessert made with stacked layers of [[puff pastry]]<ref name = "Gerson">{{cite book| last = Gerson| first = Fany| title = My Sweet Mexico Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats| url = https://books.google.com/books?id=zkcbKEyDM7cC&pg=PA384| year = 2011| publisher = Random House LLC| isbn = 978-1-60774-236-4| page = 384 }}</ref> filled with [[dulce 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]] |[[File:LPIC7004.jpg|120px]] |[[Central Europe]] |A traditional Viennese [[strudel]], a popular pastry in [[Austria]] and in many countries in Europe that once belonged to the [[Austro-Hungarian empire]] (1867–1918). 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.<ref>[http://www.aeiou.at/aeiou.encyclop.o o713286.htm;internal&action=_setlanguage.action?LANGUAGE=en AEIOU Encyclopedia]</ref> |- | [[Mille-feuille]] |[[File:Mille-feuille 20100916.jpg|120px]] |[[France]] |The mille-feuille ("thousand sheets"), vanilla slice, cream slice, custard slice, also known as the Napoleon or ''kremschnitt'', is a [[pastry]] originating in [[French cuisine|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 [[almond]]s). Alternatively the top is glazed with [[Icing (food)|icing]] or [[Fondant icing|fondant]] in alternating white (icing) and [[chocolate|brown (chocolate)]] stripes, and [[Paper marbling|combed]]. |- | [[Moorkop]] | [[File:Moorkoppen.jpg|120px]] |[[Netherlands]] |Consists of a [[profiterole]] (cream puff) filled with [[whipped cream]]. The top of the profiterole is glazed with white or dark [[chocolate]]. Often there is whipped cream on the top, with a slice of [[tangerine]] or a piece of [[pineapple]]. |- | [[Muskazine]] | [[File:Muskazine.jpg|120px]] |[[Austria]] |A rich [[Austria]]n cake made from [[almonds]], [[spices]], [[sugar]], [[flour]], [[egg (food)|eggs]] and [[jam]]. It is traditionally eaten at Christmas time, often accompanying a glass of sweet dessert wine. |- | [[Nazook]] | [[File:Kyata.jpg|120px]] |[[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. |- | [[Nun's puffs]] |[[File:Fritule(miske).JPG|120px]] |[[France]] |Made from butter, milk, flour, sugar, eggs and sometimes honey,<ref>{{cite book| author = Better Homes and Gardens|author2=Tricia Laning | title = New Cook Book| url = https://books.google.com/books?id=zHGmOsoyZ1EC&pg=PA125| year = 2005| publisher = Meredith Books| isbn = 978-0-696-22732-5| page = 125 }}</ref> recipes call for [[pan fry]]ing (traditionally in [[lard]]), re-frying and then [[baking]], or baking straight away.<ref>{{cite book| last1 = Club| first1 = Houston Civic| last2 = Crawford| first2 = Mrs. C.M.| title = Houston Civic Club Cook Book| url = https://books.google.com/books?id=0vwpAAAAYAAJ&pg=PA85| year = 1906| page = 85 }}</ref><ref>{{cite book| title = Virginia Cookery-book| url = https://books.google.com/books?id=6B4EAAAAYAAJ&pg=PA18| year = 1912| publisher = Harper| page = 18 }}</ref> |- | [[Nunt]] |<!-- [[File:|120px]]--> |[[Jewish]] |A pastry originating from [[Jewish cuisine]] and vaguely resembles [[nougat]]. The pastry is predominantly served at the Jewish celebration of [[Purim]], where self-made sweets are customarily given to neighbours and friends. Nunt is traditionally made from dark [[honey|forest honey]], which is cooked along with [[sugar]] and then mixed with coarsely cut [[walnut]]s. 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]] |[[File:Echpochmak-wiki.jpg|120px]] |[[Russia]] ([[Tatar]]) |Sometimes known as ''treugolnik'' (треугольник) among the [[Russians|Russian]] population, a [[Tatar cuisine|Tatar]] [[national dish]], and an essential food in [[Volga Tatars|Tatar]] culture. Usually, öçpoçmaq is a triangular pastry, filled with minced [[beef]], [[onion]] and [[potatoes]]. Öçpoçmaq is eaten with [[Broth|bouillon]] or with [[tea]]. |- | [[Ox-tongue pastry]] |[[File:Ox-tongue pastry (cropped).jpg|120px]] |[[China]] |A Chinese [[fried dough foods|fried dough food]] that is elliptical in shape and resembles an [[ox]] [[tongue]]. The pastry texture is chewy, with a soft interior and a crunchy crust. |- | [[Pain au chocolat]] |[[File:Pain au chocolat Luc Viatour.jpg|120px]] |[[France]] |"Chocolate bread", also called a ''chocolatine'' in southern [[France]] and in [[French Canada]], is a French pastry consisting of a cuboid-shaped piece of yeast-leavened [[laminated dough]], similar to puff pastry, with one or two pieces of [[chocolate]] in the centre. |- | [[Pain aux raisins]] |[[File:Pain aux raisins (cropped).jpg|120px]] |[[France]] |Typically a variant on the [[croissant]] or ''[[pain au chocolat]]'', made with a leavened [[butter]] pastry, with [[raisin]]s added, shaped in a spiral with a ''[[crème pâtissière]]'' filling. Known in Australia as an "escargot", a member of the [[pâtisserie]] ''[[Viennoiserie|viennoise]]'' family of baked foods. |- | [[Palmier]] |[[File:Palmeras de hojaldre 1.jpg|120px]] |[[France]], [[French Algeria]] |A "palm tree" (French: palmier), "pig's ear" or "elephant ear" palmiers are a [[Cuisine of Germany|German]], [[Spanish cuisine|Spanish]], [[French cuisine|French]], [[Italian cuisine|Italian]], [[Jewish cuisine|Jewish]], and [[Portuguese cuisine|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. |- | [[Pannekoek]] |[[File:Pannenkoek met kaneelsuiker.jpg|120px]] |[[United States]] by [[German Americans]] | A style of [[pancake]] with origins in the [[Netherlands]]. Pannenkoeken are usually larger (up to a foot in diameter) and much thinner than their American or [[Scotch pancake]] counterparts, but not as thin as [[Crêpe]]s. |- | [[Pan dulce (sweet bread)|Pan dulce]] | [[File:Concha (pan dulce mexicano) 03.JPG|120px]] |[[Latin America]] |(literally "sweet bread"), pan dulce is one of a common treat in [[Mexico]] and other Latin American countries. |- | [[Panzarotti]] |[[File:Calzone fritto.jpg|120px]] |[[Italy]] (central and southern) |Filled, savory pastries, different forms of which are popular in [[Italian cuisine|Italy]], [[Canada]], and the [[United States]]. Panzerotti originated in central and southern Italy, especially in [[Apulia]]. They are small versions of the ''[[calzone]]'' or closed [[pizza]], but produced with a softer dough. The most common fillings are tomato and ''mozzarella'', but spinach, mushrooms, baby corn, and ham are often used. The dish has many variations. |- | [[Papanași]] |[[File:Papanasi cu cirese (cropped).jpg|120px]] |[[Romania]], [[Moldova]] |A [[Papanași]] is a Romanian traditional fried pastry resembling a small sphere, usually filled with a soft cheese such as [[urdă]] and [[cherry]] or [[morello cherry|morello]] jam. Pictured is Papanași with sour cherries (morello) and powdered sugar. |- | [[Paper wrapped cake]] |[[File:Paperwrapcake.jpg|120px]] |[[Hong Kong]] |[[Chinese pastry]], one of the most standard pastries served in [[Hong Kong]]. It can also be found in most [[Chinatown]] bakery shops overseas. In essence, it is a [[chiffon cake]] baked in a paper cup. |- | [[Paris–Brest]] |[[File:St Petrocs Hotel - Paris Brest.jpg|120px]] |[[France]] |Made of [[choux pastry]] and a [[praline]] flavoured cream. It was created in 1891 to commemorate the [[Paris–Brest–Paris]] bicycle race.<ref>Mollois, Emmanuel. ''Et Voila''. Fremantle Press</ref> 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 [[pâtisserie]]s all over France [http://elenastravelgram.blogspot.com/2014/04/best-french-pastry.html]. |- | [[Paste (pasty)|Paste]] |[[File:Mexico City pastie.JPG|120px]] |[[Mexico]] |Small pastry produced in central Mexico. Unlike [[empanada]]s, the filling ingredients for pastes are not cooked before they are wrapped in the pastry casing. Pastes use a firm and thin layer of dough. |- | [[Pastel (food)|Pastel]] |[[File:Cheese pastel in Brazil.jpg|120px]] |[[Latin America]] |A name given to different typical dishes of many countries of Hispanic or Portuguese origin. For example, In [[Brazil]], a pastel is a typical fast food [[List of Brazilian dishes|Brazilian dish]], consisting of thin [[pastry]] envelopes wrapped around assorted fillings, then deep fried in vegetable oil. Pictured is a Brazilian pastel. |- | [[Pastizz]] |[[File:Malta Pastizzi.JPG|120px]] |[[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.<ref name="pastizzi">{{cite web| title = #1 Pastizzi.com| publisher = Pastizzi| url = http://www.pastizzi.com| access-date = 2010-01-21 }}</ref><ref>{{cite book| last = Gaul| first = Simon| title = Malta Gozo & Comino| year = 2007| publisher = [[New Holland Publishing]]| isbn = 978-1-86011-365-9| page = 157 }}</ref> Pastizzi are a popular and well-known [[List of Maltese dishes|Maltese food]]. Pictured are two varieties of Maltese pastizzi. |- | [[Pastry heart]] | [[File:Pastry heart - 01.jpg|upright|120px]] |[[United States]] ([[Buffalo, New York]] area) |A regional dessert item found in the Buffalo, New York area.<ref name="Chow">{{cite web|title=Pastry Hearts Fill Us With Joy and Suspicious Sugar Paste |publisher=Buffalo Chow.com |date=January 1, 2008 |url=http://buffalochow.com/2008/01/pastry_hearts_win_clog_our_hea.html |access-date=12 October 2009 |url-status=dead |archive-url=https://web.archive.org/web/20090903221124/http://www.buffalochow.com/2008/01/pastry_hearts_win_clog_our_hea.html |archive-date=3 September 2009 }}</ref><ref>{{cite web|last=Nyhuis |first=Philip |title=Balistreri's: Making Bread the old fashioned way |work=Archives Summer 1999 |publisher=Buffalo Spree Magazine |date=Summer 1999 |url=http://www.buffalospree.com/archives/1999_summer/sum99food.html |access-date=13 October 2009 |url-status=dead |archive-url=https://web.archive.org/web/20080907173210/http://www.buffalospree.com/archives/1999_summer/sum99food.html |archive-date=7 September 2008 }}</ref> 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.<ref name="Chow"/><ref>{{cite web| title = Palmier| work = Food Dictionary| publisher = Epicurious| url = http://www.epicurious.com/tools/fooddictionary/entry?id=3771| access-date =13 October 2009}}</ref> |- | [[Pâté Chaud]] |[[File:Pate Chaud.jpg|120px]] |[[Vietnam]] |A puff pastry in [[Vietnamese cuisine]], its name means "hot pie" in French. The pastry is made of a light layered and flaky exterior with a meat filling. Traditionally, the filling consists of a pork meat, but today, chicken and beef are commonly used. |- | [[Filo]]{{Clarify|date=August 2015}} |[[File:Baklava.jpg|120px]] |[[Middle East]], [[Balkans]] |Paper-thin sheets of [[Leavening agent|unleavened]] [[flour]] dough used for making [[pastries]]. filo is often used in [[Middle Eastern cuisine|Middle Eastern]] and [[Balkan cuisine|Balkan]] cuisine. Pictured is [[Baklava]] made with the dough. An early, thick form of filo appears to be of [[Central Asia]]n [[Turkic peoples|Turkic]] origin.<ref name="perry">{{cite book |editor=Sami Zubaida |editor2=Richard Tapper | title = A taste of thyme culinary cultures of the Middle East| year = 2000| publisher = I. B. Tauris & Company| isbn = 1-86064-603-4 }}</ref><ref name = "mack">{{cite book| last1 = Mack| first1 = Glenn Randall| last2 = Surina| first2 = Asele| title = Food Culture in Russia and Central Asia| url = https://books.google.com/books?id=j7MTx_zcIR0C&pg=PA57| year = 2005| publisher = Greenwood Publishing Group| isbn = 978-0-313-32773-5| page = 57 }}</ref> May also be spelt as "Filo pastry"; this is quite a common spelling for this form of pastry in the [[United Kingdom]]. |- | [[Pionono]] |[[File:Piononos de Santa Fé-Madrid.jpg|120px]] |[[Hispanic]] |May refer to several varieties of pastry popular in [[Spain]], [[Latin America]] and The [[Philippines]]. Pictured are pionono in [[Málaga]], Spain. |- | [[Pithivier]] | [[File:Pithivier.jpg|120px]] |[[France]] (probably [[Pithiviers]]) |(''Pithiviers'' in French) is a round, enclosed [[pie]] usually made by baking two disks of [[puff pastry]], with filling stuffed in between. It has the appearance of a hump and is traditionally decorated with spiral 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 of [[confectioner's sugar]] at the end of baking, or both. Whilst the filling of the Pithivier is often a sweet [[frangipane]] of [[almond]] paste, (optionally combined with fruit such as cherry or plum), [[wikt:savory|savory]] pies with a meat or cheese filling can also be termed as a Pithivier. |- | [[Plăcintă]] |[[File:Placinta.jpg|120px]] |[[Romania]], [[Moldova]], [[Ukraine]] |Plăcintă<ref>{{cite web|url=http://www.dexonline.news20.ro/cuvant/placinta.html|title=Definition of plăcintă|publisher=DEX on line|language=ro}}</ref> 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. Also made with [[pumpkin]] filling, they were brought to USA by the [[Black Sea Germans]] who had lived in the territories of the southern Russian Empire (modern-day Ukraine and Moldova). |- | [[Poffertjes]] ([[Netherlands|Dutch]]) [[Æbleskiver]] ([[Danish language|Danish]]) |<!-- [[]]--> |[[Northern Europe]] | A style of [[pancake]] with origins in the [[Northern Europe]]. They are much smaller and thicker than their American or [[Scotch pancake]] or as French [[Crêpe]]s. They can be leavened by [[yeast]], [[egg white]], or a chemical agent like [[baking powder]]. |- | [[Pogača]] |[[File:Traditional Bulgarian Pugacha.jpg|120px]] |[[Balkans]] |[[Puff pastry]] eaten in [[Albania]], [[Bosnia and Herzegovina]], [[Bulgaria]], [[Croatia]], [[Montenegro]], [[North Macedonia]], [[Serbia]], [[Slovenia]], [[Hungary]] (see [[pogácsa]]) and [[Turkey]] (where it is called ''poğaça'') with variations. It is called ''pogatschen'' in Austria. ''Pogača'' is sometimes served hot as an [[appetizer]] instead of bread. Hot ''pogača'' filled with [[sour cream]] (or [[feta]] cheese in Turkey and Bulgaria) is considered a particularly delicious specialty. |- | [[Poppy seed roll]] |[[File:04477 Poppy seed cake Makowiec.jpg|120px]] |[[Central Europe]] |Roll of sweet [[yeast]] bread (a [[viennoiserie]]) with a dense, rich, bittersweet filling of [[poppy seed]]. A popular cuisine in parts of [[Central Europe]], [[Eastern Europe]] and in [[Israel]]. An alternative filling is a paste of minced [[walnut]]s, making it a walnut roll. |- | [[Prekmurska gibanica]] |[[File:PrekmurskaGibanica1.JPG|120px]] |[[Slovenia]] |[[Gibanica]] or [[layer cake|layered cake]] that includes a thinly-rolled pastry dough in its preparation. It originated in the region of [[Prekmurje]], [[Slovenia]].<ref>[http://www.slovenia.info/pictures%5Cpublication_language%5C2008%5COkusiti_prospekt_ENG_183_pub.pdf PDF of Slovenian cuisine] {{webarchive|url=https://web.archive.org/web/20090210182402/http://www.slovenia.info/pictures/publication_language/2008/Okusiti_prospekt_ENG_183_pub.pdf |date=2009-02-10 }} (about half way in the article)</ref> It contains [[poppy seed]]s, [[walnut]]s, [[apple]]s, [[raisin]]s, 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]]. |- | [[Profiterole]] |[[File:Cream puff.jpg|120px]] |[[France]] |Known as a "cream puff" in the United States, a profiterole is a [[choux pastry]] ball [[filling (cooking)|filled]] with [[whipped cream]], [[Custard|pastry cream]], or [[ice cream]]. This treat is typically very sweet. The puffs may be decorated or left plain or garnished with [[Ganache|chocolate sauce]], [[caramel]], or a dusting of [[powdered sugar]]. |- | [[Puff pastry]] |[[File:Empanadas de Atún-2009 (cropped).jpg|120px]] |[[Europe]] |In [[baking]], a puff pastry is a light, flaky, leavened pastry containing several layers of fat which is in solid state at 20&nbsp;°C (68&nbsp;°F). In raw form, puff pastry is a dough which is spread with solid fat and repeatedly folded and rolled out (''never'' mashed, as this will destroy layering) and used to produce various pastries. It is sometimes called a "water dough" or ''{{lang|fr|détrempe}}''. |- | [[Puits d'amour]] |[[File:Puits d'amour.jpg|120x120px|Puits d'amour]] |[[France]] | A [[butter]] 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 with [[confectioners' sugar]] or covered with [[caramel]]. The name has erotic connotations; it literally translates into English as 'wells of love.’ |- | [[Punsch-roll]] |[[File:Dammsugare (cropped).JPG|120px]] |[[Sweden]] |A [[Sweden|Swedish]], small cylindrical pastry covered with green [[marzipan]] with the ends dipped in [[chocolate]], with an interior consisting of a mix of crushed [[cookie]]s, butter, and cacao, flavoured with [[punsch]] liqueur. The Dutch variant is called ''[[:nl:Mergpijpje|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.{{citation needed|date=May 2012}} Other names are ''arraksrulle'' (as ''arrak'' is an ingredient in ''punsch'') and "150-ohmer" (due to the [[Electronic color code#Resistor color-coding|brown-green-brown coloring]]).{{citation needed|date=August 2015}} 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. |- | [[Punschkrapfen]] |[[File:Punschkrapfen.jpg|120px]] |[[Austria]] |Translated in English as "punch cake", a classical confection of pastry with a [[rum]] flavor. It is similar to the French pastry, the [[petit four]]. 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]] |[[File:Qottab.jpg|120px]] |[[Iran]] |An almond-filled deep-fried [[Persia]]n cake,<ref name="Encyclopædia Iranica">{{cite encyclopedia |last=Ramazani|first=N.| encyclopedia=Encyclopædia Iranica |access-date=7 October 2011|title=BĀDĀM|author2=de Planhol, X.|url=http://www.iranicaonline.org/articles/badam-almond}}</ref> prepared with [[flour]], [[almond]]s, [[powdered sugar]], [[vegetable oil]], and [[cardamom]]. The city of [[Yazd]] is well known for its ''qottab''. |- | [[Quesito]] | [[File:Quesitos.jpg|120px]] |[[Puerto Rico]] |A cheese-filled pastry twist from [[Puerto Rico]].<ref>{{cite book| author = New York Media, LLC| title = New York Magazine| url = https://books.google.com/books?id=seUCAAAAMBAJ&pg=PA73| year = 1988| publisher = New York Media, LLC| page = 73 }}</ref> 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. |- | [[Remonce]] | [[File:Kringle (6868378753).jpg|120px]] |[[Denmark]] |A [[Denmark|Danish]] pastry filling or topping made from creamed butter and sugar, sometimes flavored with cinnamon, marzipan or nuts.<ref>[http://www.foodtimeline.org/foodcakes.html#danish The Food Timeline: cake history notes<!-- Bot generated title -->]</ref><ref>[http://www.yobasti.com/printer/print-0050652.html Remonce Recipe: Printer Friendly version from<!-- Bot generated title -->]</ref><ref>[http://www.fodors.com/miniguides/mgresults.cfm?destination=copenhagen@52&cur_section=fea&feature=30005 Copenhagen Features | Fodor's Travel Guides<!-- Bot generated title --></ref> |- | [[Roti john]] |[[File:Roti John - served.jpg|120px]] |[[Malaysia]] |A type of sandwich using [[Baguette]]-type loaf served with omelette, minced meat and onion. A popular snack in [[Malaysia]], also in [[Brunei]] and [[Singapore]]. |- | [[Roti tissue]] |[[File:RotiTissue001.jpg|120px]] |[[Malaysia]] |Also known as ''roti tisu'' or ''tissue prats'', one of the more-creative-looking [[Mamak stall|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&nbsp;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]] |[[File:Roze koek.jpg|120px]] |[[Netherlands]] |''Roze koek'' ("pink cake") is a typical Dutch pastry that consists of a small flat cake with a layer of pink [[Fondant icing|fondant]]. The most well-known brand is Glacé. |- | [[Rugelach]] | [[File:Blackberry Rugelach (cropped).jpg|120px]] |[[Jewish]] ([[Ashkenazi]]) |A [[Jewish]] pastry of [[Ashkenazic]] origin. A more probable origin is that of its Eastern European ([[Romanians|Romanian]]) traditional pastry counterpart called [[Cornulete]].{{citation needed|date=May 2012}} Traditional ''rugelach'' are made in the form of a crescent by rolling a triangle of dough around a filling.<ref name = "Nathan">{{cite book| last = Nathan| first = Joan| title = Joan Nathan's Jewish Holiday Cookbook| url = https://books.google.com/books?id=gEy27efy0X8C&pg=PA284| year = 2011| publisher = Random House LLC| isbn = 978-0-307-77785-0| page = 284 }}</ref><ref name = "Fertig">{{cite book| last = Fertig| first = Judith M.| title = All-American Desserts 400 Star-spangled, Razzle-dazzle Recipes for America's Best Loved Desserts| url = https://books.google.com/books?id=uioOx6UHZkcC&pg=PA134| year = 2003| publisher = Harvard Common Press| isbn = 978-1-55832-191-5| page = 134 }}</ref> Some sources state that the ''rugelach'' and the French [[croissant]] share a common [[Viennese cuisine|Viennese]] ancestor, crescent-shaped pastries commemorating the lifting of the Turkish siege in 1793<ref name = "Marks">{{cite book| last = Marks| first = Gil| title = The World of Jewish Cooking| url = https://books.google.com/books?id=Ux2lGKCKVPYC&pg=PA326| year = 1999| publisher = Simon and Schuster| isbn = 978-0-684-83559-4| page = 326 }}</ref> (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]]). |- | [[Runeberg's torte]] |[[File:Runebergintorttu.jpg|120px]] |[[Finland]] |A [[Finland|Finnish]] pastry flavored with [[almond]]s and [[rum]] or [[arrack]] and it usually weighs about 100 [[gram]]s. There is usually [[raspberry]] jam in a sugar ring on the tart. The [[torte]] got its name from the Finnish poet [[Johan Ludvig Runeberg]] (1804–1877) who, according to legend, enjoyed the torte with ''[[punsch]]'' for every breakfast. |- |[[Rustico (pastry)|Rustico]] |[[File:Rustico leccese.jpg|120px]] |[[Salento]], [[Italy]] |Made with puff pastry and a stuffing that varies style by style |- | [[Samosa]] | [[File:Samosachutney.jpg|120px]] |[[Indian subcontinent]] |A fried or baked pastry with a savory filling such as spiced [[potato]]es, [[onion]]s, [[pea]]s, [[lentil]]s, ground lamb or chicken. The size, shape and consistency may vary, but many versions are triangular. Samosas are often accompanied by [[chutney]].<ref name="KaminskyLong2011">{{cite book| title = India Today An Encyclopedia of Life in the Republic| url = https://books.google.com/books?id=wWDnTWrz4O8C&pg=PA151| access-date = 22 April 2012| date = 23 September 2011| publisher = ABC-CLIO| isbn = 978-0-313-37462-3| page = 151| author1 = Arnold P. Kaminsky| author2 = Roger D. Long }}</ref> Samosas are a popular appetizer or [[snack]] in the [[Indian subcontinent]], [[Southeast Asia]], [[Central Asia]] and [[Southwest Asia]], the [[Arabian Peninsula]], the [[Mediterranean]], the [[Horn of Africa]], [[North Africa]], and [[South Africa]]. |- | [[Schaumrolle]] | [[File:Schaumrollen.jpg|120px]] |[[Austria]] |Cone or tube of pastry, often filled with [[whipped cream]] |- | [[Schnecken]] | [[File:Schnecken pastry - 01.jpg|120px]] |[[Germany]] |''Schnecken'' were a traditional Saturday morning treat in [[Germany|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. |- | [[Schneeballe|Schneeball]] | [[File:Schneeball-gebaeck.jpeg|120px]] |[[Germany]] |Made from [[shortcrust pastry]], they are especially popular in the area of German town of [[Rothenburg ob der Tauber]] (Bavaria). Its name (German for "snowball") derives from its round ball-like shape with a diameter of about eight to ten centimeters and the traditional decoration with [[confectioner's sugar]]. The main ingredients are flour, eggs, sugar, butter, cream, and [[schnaps|plum 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 a ''Schneeballeneisen'' in order to retain the shape, the ball is deep-fried in boiling fat until golden brown, and finally dusted with confectioner's sugar while still warm. |- | [[Schuxen]] |[[File:Schuxen.jpg|120px]] |[[Germany]] |A popular pastry in [[Upper Bavaria]], ''schuxen'' is an elongate fried dough pastry made from [[rye]] flour and yeast. Similar to ''[[Berliner (doughnut)|krapfen]]'' with the difference that it isn't sweet. Nowadays they are rare, and few bakers produce them.{{citation needed|date=May 2012}} |- | [[Semla]] |[[File:SemlaFlickr.jpg|120px]] |[[Sweden]] |The oldest version of the ''semla'' was a plain bread bun, eaten in a bowl of warm milk. In Swedish this is known as ''hetvägg'', from Middle Low German ''hete Weggen'' (hot [[Wedge (mechanical device)|wedges]]) or German ''heisse Wecken'' (hot buns) and [[Folk etymology|falsely interpreted]] as "hotwall".<ref>[http://www.sweden.se/eng/Home/Lifestyle/Traditions/Reading/Swedish-semla-more-than-just-a-bun/ Swedish semla: more than just a bun] {{webarchive|url=https://web.archive.org/web/20110606090150/http://www.sweden.se/eng/Home/Lifestyle/Traditions/Reading/Swedish-semla-more-than-just-a-bun/ |date=2011-06-06 }}</ref><ref>{{Cite web |url=http://www.nordiskamuseet.se/makeframeset.asp?sUrl=http%3A%2F%2Fwww.nordiskamuseet.se%2Fpublication.asp%3Fpublicationid%3D1437&Cat=&catName=&publicationid=1437 |title=Nordiska Museét: Fettisdagsbullen |access-date=2020-03-11 |archive-url=https://web.archive.org/web/20080626062410/http://www.nordiskamuseet.se/makeframeset.asp?sUrl=http%3A%2F%2Fwww.nordiskamuseet.se%2Fpublication.asp%3Fpublicationid%3D1437&Cat=&catName=&publicationid=1437 |archive-date=2008-06-26 |url-status=dead }}</ref><ref>[http://www.rootsweb.com/~swewgw/Fact/Cult/facCulTrad02.htm The special treat FASTLAGSBULLE]</ref> Today, the Swedish-Finnish semla<ref>[http://www.norrmejerier.se/arets-fester/alskade-semla! Semla recipes]</ref> consists of a [[cardamom]]-spiced [[wheat]] bun which has its top cut off and insides scooped out, and is then filled with a mix of the scooped-out bread crumbs, [[milk]] and [[almond paste]], topped with [[whipped cream]]. The cut-off top serves as a lid and is dusted with powdered sugar. Some people still eat it in a bowl of hot milk. |- | [[Sfenj]] |[[File:Moroccan donuts-01.jpg|120px]] |[[North Africa]] |A [[Morocco|Moroccan]], [[Algerian cuisine|Algerian]] and [[Tunisia]]n [[doughnut]], cooked in [[oil]]. Sfenjs are eaten sprinkled with [[sugar]] or soaked in [[honey]]. ''Sfenj'' is an Arabic word ("isfenj") which means "[[sponge]]". |- | [[Sfințișori]] |[[File:Sfintisori.jpg|120px]] |[[Romania]], [[Moldova]] |Traditional pastries to commemorate the Christian feast of the [[Forty Martyrs of Sebaste]]. Sfințișori dough is baked in large shapes of the figure 8, then soaked in honey syrup with ground walnuts. |- | [[Sfogliatelle]] |[[File:Sfogliatelle pic.jpg|120px]] |[[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 of [[citron]]. 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 "egg plant" version. The pastry has the same outside as sfogliatelle, but instead of the ricotta filling, there is a French cream, similar to whipped cream inside. |- | [[Shortcrust pastry]] |[[File:Recette pate brisee etape 6.jpg|120px]] |[[Europe]] |Often used for the base of a [[tart]], [[quiche]] or pie. It does not puff up during [[baking]] because it usually contains no [[leavening agent]]. It is possible to make shortcrust pastry with [[Flour#Self-rising flour|self-raising flour]], however. Shortcrust pastry can be used to make both sweet and savory pies. |- | [[Sou (pastry)|Sou]] |[[File:Char siew sou.JPG|120px]] |[[China]] |Dried flaky [[Chinese pastry]] found in a variety of [[Chinese cuisine]]s. In [[dim sum]] restaurants, ''[[char siu]] sou'' (叉燒酥) is the most common version available. Other varieties may include [[century egg]] and [[lotus seed paste]]. These are commonly found in [[Hong Kong]] or [[Singapore]] in Asia. They may occasionally be found in some overseas [[Chinatowns]]. In [[Shanghai cuisine]], a number of dried varieties are available, such as [[peanut]] sou (花生酥), [[green bean]] sou (綠豆酥) or [[walnut]] sou (核桃酥). People often buy them for souvenirs in boxed forms. |- | [[Spanakopita]] |[[File:Spanikopita Greek dish.jpg|120px]] |[[Greece]] |A [[Greek cuisine|Greek]] [[Umami|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), [[onion]]s or [[scallion]]s, beaten [[Egg (food)|egg]], and seasoning.<ref>{{cite book| last = Zane| first = Eva| title = Greek Cooking for the Gods| year = 1992| publisher = Cole Publishing Company| isbn = 978-1-56426-501-2 }}</ref> The filling is wrapped or layered in [[filo]] pastry with [[butter]] and/or [[olive oil]], either in a large pan from which individual servings are cut, or rolled into individual triangular servings (see [[burek]]). |- | [[Streusel]] |[[File:Ananas-Kokos-Streusel.jpg|120px]] |[[Germany]] |In baking and pastry making, streusel is a crumb topping prepared with butter, flour, and sugar that is baked on top of [[muffin]]s, breads, pies, cakes (e.g. [[Streuselkuchen]]) and [[crumble]]s. Some modern recipes add [[spices]] and chopped [[Nut (fruit)|nuts]]. Although the topping is of [[Germany|German]] origin, it is sometimes referred to as [[Denmark|Danish]] or [[Sweden|Swedish]].{{citation needed|date=December 2011}} Pictured is a caramel-apple cheesecake bar with streusel topping. |- | [[Strudel]] |[[File:Pecan Strudel profile, November 2009.jpg|120px]] |[[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 monarchy|Habsburg Empire]]. Pictured is a pecan strudel. See also – [[Apple strudel]]; [[Milk-cream strudel]] |- | [[Stutenkerl]] | [[File:Weckmann.jpg|120px]] |[[Germany]] |Part of the [[Saint Nicholas]] tradition in the German speaking countries. Made of ''Stuten'', sweet leavened dough, in the form of a man (''Kerl'' is German for 'lad' or 'fellow'). ''Stutenkerl'' is available usually around Saint Nicholas' Day, December 6, but in parts of the Rhineland already at [[Saint Martin's Day]] in November. The pastry often has inserted raisins and a clay pipe. This pipe may have to do with the [[Protestant Reformation]], to make the originally Catholic bishop figure more secular. |- | [[Sufganiyah]] |[[File:Sufganiyah.jpg|120px]] |[[Israel]] |A ball-shaped [[doughnut]] that is first deep-fried, then pierced and injected with [[Fruit preserves|jelly]] or [[custard]], and then topped with [[powdered sugar]]. Widely consumed in [[Israel]] in the weeks leading up to and including the [[Hanukkah]] holiday.<ref>{{cite book |title=The Book of Jewish Food: An Odyssey from Samarkand to New York |last=Roden |first=Claudia |year=1996 |publisher=Alfred A. Knopf |location=New York }}</ref> The same type of deep-fried bun is a traditional pastry in German speaking countries and has diverse [[Berliner (doughnut)|names]]. There, it is traditionally consumed on New Year's Eve and the carnival holidays. In Denmark they are well known as ''Berliner van kuchen'' or just ''Berliner''. |- | [[Taiyaki]] |[[File:taiyaki.jpg|120px]] |[[Japan]] |A Japanese pastry shaped to resemble a [[bream]] or [[Asian carp]] and filled with [[red bean paste]] or other fillings such as custard and chocolate. It is derived from the similar Japanese pastry [[Imagawayaki]]. Taiyaki is also popular in other East Asian countries such as South Korea where it is known as ''[[bungeoppang]]''. |- | [[Toaster pastry]] |[[File:Strawberry-Pop-Tarts.jpg|120px]] |[[United States]] |Designed to be [[safety|safely]] heated in a [[toaster]], toaster pastries are a [[convenience food]]. Most toaster pastries have a [[fruit]] filling, but some contain dessert-like fillings such as [[chocolate]] or [[cinnamon]]. The [[Pop-Tarts]] brand of toaster pastries is an example of a mass-produced product widely available in the [[United States]]. |- | [[Torpil]] |[[File:Rurki z kremem.jpg|120px|Torpil or Külah]] |[[Turkey]] ([[Balkans]]) |Typically torpedo or cone-shaped, stuffed with [[cream]], dispersed to the Balkans during the Ottoman period. Also known as ''külah'' |- | [[Tortell]] |[[File:Coupe transversale d' un Tortell de Reis.JPG|120px]] |[[Catalonia]] ([[Spain]]) |Typically O-shaped, stuffed with [[marzipan]], and on some special occasions is topped with glazed fruit. It is traditionally eaten on January 6 ([[Epiphany (holiday)|Epiphany]]), at the conclusion of the [[Twelve Days of Christmas]]. |- | [[Tortita negra]] |[[File:Tortitas negras.jpg|120px]] |[[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 in [[Argentina]], [[Colombia]] and [[Venezuela]], and are a popular food at children's parties.<ref>{{cite book| last = McCausland-Gallo| first = Patricia| title = Secrets of Colombian Cooking| url = https://books.google.com/books?id=JqxNgWs6qSwC&pg=PA199| year = 2004| publisher = Hippocrene Books| isbn = 9780781810258| page = 199 }}</ref> |- | [[Trdelník]] |[[File:SkalickyTrdelnik (cropped).JPG|120px]] |[[Slovakia]] |A traditional cake and sweet pastry, known from [[Slovakia]]. There is similar variant of the Trdelník in the Czech Republic and [[Hungary]] (under a different name), originally coming from [[Skalica]] in Slovakia. It is made from rolled dough, wrapped around a stick, then grilled and topped with sugar and walnut mix. |- | [[Turnover (food)|Turnover]] |[[File:Pastry-Turnover-Apple.jpg|120px]] | |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 a [[sandwich]]. Pictured is a sweet turnover made from puff pastry. |- | [[Utap]] | [[File:Otap.jpg|120px]] | [[Philippines]] | An oval-shaped puff pastry, especially common in [[Cebu]], where it originated. It usually consists of a combination of [[flour]], [[shortening]], [[coconut]], and [[sugar]]. In order to achieve the texture of the pastry, it must undergo a two-stage baking process. |- | [[Vatrushka]] |[[File:Vatrushka.jpeg|120px]] |[[Eastern Europe]] |Ring of dough and [[cottage cheese]] in the middle, often with raisins or bits of fruit |- | [[Vetkoek]] |[[File:Vetkoek with mince-001.jpg|120px]] |[[South Africa]] |A traditional [[Afrikaner]] pastry, it consists of [[dough]] deep-fried in cooking oil and either filled with cooked mince (ground [[beef]]) or spread with [[syrup]], [[honey]], or jam. |- | [[Viennoiserie]] |[[File:Pain au chocolat Luc Viatour.jpg|120px]] |[[France]] |Viennoiserie (French etymological sense: 'things of Vienna') are [[Baking|baked]] goods made from a yeast-leavened dough in a manner similar to bread, or from puff pastry, but with added ingredients (particularly eggs, butter, milk, cream and sugar) giving them a richer, sweeter character. The [[dough]] is often layered. Examples include: [[croissants]]; [[Vienna bread]] and its French equivalent, ''pain viennois'', often shaped into [[baguette]]s; [[brioche]]; ''[[pain au chocolat]]''; ''pain au lait''; ''[[pain aux raisins]]''; ''chouquettes''; [[Danish pastry|Danish pastries]]; ''bugnes''; and ''chausson aux pommes'', the French style of [[Apple Turnover|apple turnover]]. |- | [[Vol-au-vent]] |[[File:Vol-au-vent-1.jpg|120px]] |[[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.<ref>{{cite book| last = Kelly| first = Ian| title = Cooking for Kings The Life of Antonin Carême, the First Celebrity Chef| url = https://books.google.com/books?id=GdZz3Qqwv3IC| year = 2009| publisher = Bloomsbury Publishing USA| isbn = 978-0-8027-1932-4 }}</ref> But the pastry is mentioned at least as far back as 1797;<ref>{{cite book| title = Semaines critiques, ou Gestes de l'an cinq, Volume 1| url = https://books.google.com/books?id=FPQaAAAAYAAJ&q=%22vol-au-vent%22&pg=PA337| year = 1797| publisher = l'Imprimerie des Semaines Critiques}}</ref> 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.<ref name="CooksInfo">{{cite web | url=http://www.cooksinfo.com/vol-au-vent | title=Vol-au-vent | publisher=CooksInfo.com | access-date=13 June 2014}}</ref> |- | [[Xuixo]] |[[File:Xuixo obert.jpg|120px|A xuixo]] |[[Spain]] ([[Catalonia]]) |A cylindrical pastry filled with [[crema catalana]] that is deep fried and covered with crystallized [[sugar]]. |- | [[Yurla (dish)|Yurla]] |<!-- [[File:|120px]]--> |[[Tibet]] |Wheat pastry with butter, particularly common in [[Nyainrong County]] in northern Tibet.<ref name=autogenerated1 /> |- | [[Zeeuwse bolus]] |[[File:Zeeuwse bolus met boter.jpg|120px]] | [[Zeeland]], Netherlands, ([[Jewish]] ([[Sephardic]])) |Sweet pastry from the [[Netherlands|Dutch]] province of [[Zeeland]], made by baking a type of dough in a spiral shape and then covered with [[treacle]] and [[cinnamon]]. |- | [[Zlebia]] |[[File:Zlabia (Pâtisserie orientale).jpg|120px]] |[[North Africa]] |A version of the [[South Asia]]n ''jalebi'' (qv) found in areas of north and northwest Africa such as [[Morocco]], [[Algeria]], [[Tunisia]], and [[Libya]]. Natural ingredients include flour, yeast, yoghurt, and sugar. This is then mixed with water and cardamom. |} ===Unsorted=== * [[Apfelküchle]] * [[Carolina (pastry)|Carolina]] * [[Chebakia]] * [[Coventry Godcakes]] * [[Ghunzakhi]] * [[Gukhwappang]] * [[Osmanthus cake]] * [[Shorgoghal]] ==See also== {{Portal|Food|Society|Lists}} {{div col|colwidth=30em}} * [[Chinese bakery products]] * [[Cuisine]] * [[Global cuisine]] * [[List of baked goods]] * [[List of bread rolls]] * [[List of breads]] * [[List of buns]] * [[List of cakes]] * [[List of choux pastry dishes]] * [[List of desserts]] * [[List of doughnut varieties]] * [[List of hors d'oeuvre]] * [[List of pies, tarts and flans]] * [[Lists of prepared foods]] * [[List of sweet breads]] {{Div col end}} ==References== {{reflist|30em}} ==External links== {{Commons category|Pastries}} * [http://www.britannica.com/EBchecked/topic/446138/pastry Pastry]{{spaced ndash}} entry at Encyclopædia Britannica * [https://www.craftybaking.com/learn/baked-goods/pastry/types Pastry Dough – Types at Crafty Baking] {{Pastries}} {{Dessert}} {{Lists of prepared foods}} {{DEFAULTSORT:Pastries, List Of}} [[Category:Pastries|*]] [[Category:Dessert-related lists]] [[Category:Lists of foods by type]]'