Old page wikitext, before the edit (old_wikitext) | '{{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 dough (a food that combines [[flour]] and [[fat]]); these are [[shortcrust pastry]], [[filo pastry]], [[choux pastry]], [[flaky pastry]] and [[puff pastry]]. Doughs are either nonlaminated, when fat is cut or rubbed into the flour, or else [[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>
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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.
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==Pastries==
{{dynamic list|multiple=yes}}
{| 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 |access-date=15 December 2016 |archive-date=18 April 2017 |archive-url=https://web.archive.org/web/20170418165223/https://www.theguardian.com/lifeandstyle/wordofmouth/2011/mar/17/how-cook-perfect-apple-strudel |url-status=live }}</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–|access-date=2019-02-01|archive-date=2023-07-15|archive-url=https://web.archive.org/web/20230715082435/https://books.google.com/books?id=n93gAAAAMAAJ&pg=PA46|url-status=live}}</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|archive-date=27 October 2022|archive-url=https://web.archive.org/web/20221027124050/https://www.rojakdaily.com/lifestyle/article/1656/12-snacks-we-all-end-up-eating-during-chinese-new-year-no-matter-how-you-resist|url-status=live}}</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| access-date=2012-05-05| archive-date=2020-01-25| archive-url=https://web.archive.org/web/20200125195639/https://www.povarenok.ru/recipes/show/22359/| url-status=live}}</ref>
|-
| [[Bakpia Pathok]]
|[[File:Bakpia pathok (cropped1).jpg|120px]]
|[[Indonesia]] ([[Yogyakarta]])
|Small, round-shaped Chinese-Indonesian 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.
|-
| [[Beaver tail (pastry)|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.
|-
|[[Bibingka]]
|[[File:Bibingkas displayed on a plate.jpg|120px]]
|[[Philippines]]
|A type of rice cake baked in clay pot. Often with toppings of butter, salted duck egg, muscovado sugar, grated cheese and desiccated coconut.
|-
| [[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]]
|Savory pocket pastries originating in [[Russia]], a yeast-risen dough is filled with cooked and seasoned ground beef, shredded cabbage and onions (some variants add grated carrots), then oven baked until the dough is golden brown. Also known as a [[Runza]], this item 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>
|-
| [[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 of [[Sephardic Jewish cuisine|Sephardic Jewish]] origin 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 rest for 2- hours. The paste is then flattened to the width of a dish and left to repose again. It is then kneaded and opened once more, before being formed into a roll and left to repose as such for a further period of several hours. When the tissue of the paste is still soft but about to detach into pieces, it is cut into small balls and put in rows of small pans 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]]s, but baked together in a cake pan like [[sticky bun]]s.
|-
| [[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:Chattippathiri_snack_of_north_malabar_kerala.jpeg|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.
|-
|[[Cheesymite scroll|Cheesymite Scroll]]
|[[File:Cheesymite 2014-05-26 17-09.jpg|frameless|121x121px]]
|[[Australia]]
|A spiral pastry similar to [[Pain aux raisins]], but is savory with cheese and [[Vegemite]] as the filling. These are most commonly found at the Australian bakery chains [[Bakers Delight]] and [[Brumby's Bakeries]], but is also a popular home-made dish served - depending on the size of the scroll - as lunch or as a snack.
|-
| [[Chouquette]]
|[[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.
|-
| [[Cinnamon Bun]]
|[[File:Cinnamon-Roll-US-Bakery.jpg|120px]]
|[[Sweden]]
|A cinnamon roll consists of a rolled sheet of yeast-leavened dough onto which a cinnamon and sugar mixture (and raisins or other ingredients in some cases) is sprinkled over a thin coat of butter. The deep fried version is cinnamon roll or cinnamon bun doughnut. Its main ingredients are flour, cinnamon, sugar, and butter, which provide a robust and sweet flavor.
|-
| [[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>{{Cite web |url=http://www.vegueries.com/gastronomia/recapteCAT.asp?T=C |title=Coca de recapte |access-date=2012-05-06 |archive-date=2023-04-05 |archive-url=https://web.archive.org/web/20230405231555/http://www.vegueries.com/gastronomia/recapteCAT.asp?T=C |url-status=live }}</ref><ref>{{Cite web |url=http://www.redaragon.com/gastronomia/recetas/default.asp?accion=mostrar&id=20243 |title=Coca d'albercoc |access-date=2012-05-06 |archive-date=2023-04-05 |archive-url=https://web.archive.org/web/20230405231555/http://www.redaragon.com/gastronomia/recetas/default.asp?accion=mostrar&id=20243 |url-status=live }}</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|archive-date=7 February 2016|archive-url=https://web.archive.org/web/20160207051204/http://www.mercotte.fr/2012/11/28/tarte-conversation-recette-trucs-astuces-et-explications/|url-status=live}}</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]]
|[[Italy]] ([[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>{{Cite web |url=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 |title=Jacob Grimm and Wilhelm Grimm, Deutsches Wörterbuch von Jacob Grimm und Wilhelm Grimm 11 |access-date=2012-05-06 |archive-date=2015-10-01 |archive-url=https://web.archive.org/web/20151001041721/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 |url-status=live }}</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 – that is, its adaptation from the plainer form of Kipferl, before its subsequent evolution (to a puff pastry) – can be dated with some precision to at latest 1839 (some say 1838), when an Austrian artillery officer, [[August Zang]], founded a Viennese Bakery ("Boulangerie Viennoise") at 92, rue de Richelieu in Paris.<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] {{Webarchive|url=https://web.archive.org/web/20110706093500/http://www.oberoesterreich-tourismus.at/sixcms/media.php/1271/sandgruber_mahlzeiten.pdf |date=2011-07-06 }} – 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>{{Cite web |url=http://www.deliciousmagazine.co.uk/recipes/croquembouche |title=Croquembouche Delicious Magazine |access-date=2012-05-15 |archive-date=2014-07-07 |archive-url=https://web.archive.org/web/20140707234505/http://www.deliciousmagazine.co.uk/recipes/croquembouche |url-status=live }}</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">{{Cite web |url=http://www.svastara.com/saveti/?savet=843 |title=Djevrek recipe (in Serbian) |access-date=2012-05-07 |archive-date=2012-02-17 |archive-url=https://web.archive.org/web/20120217083556/http://www.svastara.com/saveti/?savet=843 |url-status=live }}</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 | archive-date=22 September 2020 | archive-url=https://web.archive.org/web/20200922131612/http://www.produccion-animal.com.ar/temas_historia/76-empanadas.pdf | url-status=live }}</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 | archive-date=17 September 2019 | archive-url=https://web.archive.org/web/20190917211804/http://www.fac.org.ar/fec/foros/cardtran/gral/Historia.htm | url-status=live }}</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|archive-date=April 7, 2019|archive-url=https://web.archive.org/web/20190407100356/http://www.florilegium.org/?http%3A%2F%2Fwww.florilegium.org%2Ffiles%2FFOOD-MANUSCRIPTS%2FGuisados1-art.html|url-status=live}}</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]]
|[[Spain]]([[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 [[Sephardi Jews|Sephardic]] Jewish pastry, [[fazuelos]] are the usually eaten during the [[Purim]] holiday. In [[Italy]], fazuelos are called ''orecchie di Ammon'' meaning "Haman's ears" in reference to Haman, the villain of the Purim story. [[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, [[beyaz peynir]], minced meat, egg and other foodstuffs.
|-
| [[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 and eaten as part of the holiday of [[Purim]]. 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 | archive-date=April 29, 2012 | archive-url=https://web.archive.org/web/20120429124738/http://www.huffingtonpost.com/encyclopedia/definition/sealing/2187/ | url-status=live }}</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 | access-date=5 April 2018 | archive-date=6 February 2017 | archive-url=https://web.archive.org/web/20170206190041/http://www.telegraph.co.uk/foodanddrink/recipes/6126265/Aldeburgh-Food-and-Drink-Festival-leg-of-lamb-baked-in-hay-and-a-huff-paste-recipe.html | url-status=live }}</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|archive-date = 2019-09-09|archive-url = https://web.archive.org/web/20190909211520/https://goodfood.uktv.co.uk/|url-status = dead}}</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| archive-date = 2021-01-09| archive-url = https://web.archive.org/web/20210109230043/http://mek.niif.hu/02100/02115/html/2-1768.html| url-status = live}}</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">{{Cite web |url=http://blogs.houstonpress.com/eating/2009/11/klobasneks_kolaches.php |title=Houston Press – Kolache Crawl: Klobasneks |access-date=2012-05-08 |archive-date=2012-09-27 |archive-url=https://web.archive.org/web/20120927221120/http://blogs.houstonpress.com/eating/2009/11/klobasneks_kolaches.php |url-status=dead }}</ref><ref name="Memphis">{{Cite web |url=http://www.memphisflyer.com/HungryMemphis/archives/2010/04/23/kolaches-at-donalds-donuts |title=Memphis Flyer – Kolaches at Donald's Donuts |access-date=2012-05-08 |archive-date=2016-04-20 |archive-url=https://web.archive.org/web/20160420125045/http://www.memphisflyer.com/HungryMemphis/archives/2010/04/23/kolaches-at-donalds-donuts |url-status=live }}</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|archive-date=12 January 2023|archive-url=https://web.archive.org/web/20230112163906/https://www.pinterest.com/pin/315603886357784657/|url-status=live}}</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 ({{Lang|br|kouign}}) and butter ({{Lang|br|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]] ''{{Lang|non|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]]
|[[File:Lokma_in_İzmir.jpg|120px]]
| [[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 Lerche Gebäck klassisch.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]] 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|archive-date=4 September 2017|archive-url=https://web.archive.org/web/20170904062635/http://www.straitstimes.com/singapore/traditional-biscuits-to-be-featured-in-new-stamp-series|url-status=live}}</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|archive-date=9 July 2017|archive-url=https://web.archive.org/web/20170709132051/http://www.thestar.com.my/news/nation/2017/06/08/traditional-kuih-makmur-gets-a-makeover/|url-status=live}}</ref>
|-
| [[Makroudh]]
|[[File:Makrouds.JPG|120px]]
|[[North Africa]]
|A pastry of Tunisian 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]], [[León (province)|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 (Mille-feuille).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>{{Cite web |url=http://www.aeiou.at/aeiou.encyclop.o |title=o713286.htm;internal&action=_setlanguage.action?LANGUAGE=en AEIOU Encyclopedia |access-date=2012-05-09 |archive-date=2012-05-21 |archive-url=https://web.archive.org/web/20120521104602/http://www.aeiou.at/aeiou.encyclop.o |url-status=live }}</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.
|-
| [[New York roll]]
| [[File:New York Roll.jpg|120px]]
|[[United States]]
|Originally called the Sûpreme, the pastry consists of croissant dough rolled and filled with pastry cream and dipped in ganache.
|-
| [[Nun's puffs]]
|[[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 {{Transliteration|ru|treugolnik}} ({{Lang|ru|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]].
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| [[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.
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| [[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.
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| [[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.
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| [[Palmier]]
|[[File:Palmeras de hojaldre 1.jpg|120px]]
|[[France]], [[French Algeria]]
|A "palm tree" ({{Lang-fr|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.
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| [[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.
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| [[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]], as well as among Italian immigrants to [[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.
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| [[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.
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| [[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.
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| [[Paris–Brest]]
|[[File:St Petrocs Hotel - Paris Brest.jpg|120px]]
|[[France]]
|Made of [[choux pastry]] and a [[Praline (nut confection)|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].
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| [[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 with Iberian heritage. For example, in [[Brazilian cuisine|Brazil]], a pastel is a common fast food dish, consisting of thin [[pastry]] envelopes wrapped around assorted fillings, then deep fried in vegetable oil. Pictured is a Brazilian pastel.
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| [[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| archive-date = 2022-05-26| archive-url = https://web.archive.org/web/20220526213123/http://pastizzi.com/| url-status = live}}</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.
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| [[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| archive-date = 11 August 2010| archive-url = https://web.archive.org/web/20100811173721/http://www.epicurious.com/tools/fooddictionary/entry?id=3771| url-status = live}}</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.
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| [[Phyllo]]
|[[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]].
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| [[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.
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| [[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|access-date=2012-05-06|archive-date=2014-07-14|archive-url=https://web.archive.org/web/20140714201735/http://www.dexonline.news20.ro/cuvant/placinta.html|url-status=live}}</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 the US by the [[Black Sea Germans]] who had lived in the territories of the southern Russian Empire (modern-day Ukraine and Moldova).
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| [[Poffertjes]] ([[Netherlands|Dutch]]) [[Æbleskiver]] ([[Danish language|Danish]])
|[[File:Poffertjes-Melkhuis (cropped).jpg|120px]]
|[[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]].
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| [[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 [[beyaz peynir]] in Turkey and Bulgaria) is considered a particularly delicious specialty.
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| [[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.
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| [[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]].
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| [[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 {{Cvt|20|C}}. 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}}''.
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| [[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.’
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| [[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.
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| [[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.
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| [[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''.
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| [[Quesito]]
| [[File:Quesitos.jpg|120px]]
|[[United States]]<br>([[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.
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| [[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 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]]
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| [[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| access-date = 2016-09-24| archive-date = 2023-07-15| archive-url = https://web.archive.org/web/20230715082435/https://books.google.com/books?id=uioOx6UHZkcC&pg=PA134| url-status = live}}</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| access-date = 2016-09-24| archive-date = 2023-07-15| archive-url = https://web.archive.org/web/20230715082436/https://books.google.com/books?id=Ux2lGKCKVPYC&pg=PA326| url-status = live}}</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]]).
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| [[Runeberg's torte]]
|[[File:Runebergintorttu.jpg|120px]]
|[[Finland]]
|A [[Finland|Finnish]] pastry flavored with [[almond]]s and [[rum]] or [[arrack]] and usually weighing about 100 [[gram]]s. There is usually [[raspberry]] jam in a sugar ring on the torte. 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.
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|[[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| archive-date = 15 July 2023| archive-url = https://web.archive.org/web/20230715082438/https://books.google.com/books?id=wWDnTWrz4O8C&pg=PA151| url-status = live}}</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]].
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| [[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.
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| [[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 is not 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 {{Lang|de|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>{{Cite web |url=http://www.rootsweb.com/~swewgw/Fact/Cult/facCulTrad02.htm |title=The special treat FASTLAGSBULLE |access-date=2012-05-10 |archive-date=2008-02-25 |archive-url=https://web.archive.org/web/20080225151103/http://www.rootsweb.com/~swewgw/Fact/Cult/facCulTrad02.htm |url-status=live }}</ref>
Today, the Swedish-Finnish semla<ref>{{Cite web |url=http://www.norrmejerier.se/arets-fester/alskade-semla! |title=Semla recipes |access-date=2012-05-10 |archive-date=2011-10-02 |archive-url=https://web.archive.org/web/20111002182930/http://www.norrmejerier.se/arets-fester/alskade-semla! |url-status=live }}</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-raising 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:Classic Hanukkah sufganiyot.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]]
| [[Spain]]([[Catalonia]])
|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 o cara sucia..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| access-date = 2020-10-19| archive-date = 2023-07-15| archive-url = https://web.archive.org/web/20230715082436/https://books.google.com/books?id=FPQaAAAAYAAJ&q=%22vol-au-vent%22&pg=PA337| url-status = live}}</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 | archive-date=27 September 2014 | archive-url=https://web.archive.org/web/20140927074249/http://www.cooksinfo.com/vol-au-vent | url-status=live }}</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]].
|-
| [[Zlabia]]
|[[File:Zlabia (Pâtisserie orientale).jpg|120px]]
|[[Southwest Asia, Northeast 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]]
* [[Leningradsky cake]]
* [[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}}
* [https://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]]' |
New page wikitext, after the edit (new_wikitext) | '{{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 dough (a food that combines [[flour]] and [[fat]]); these are [[shortcrust pastry]], [[filo pastry]], [[choux pastry]], [[flaky pastry]] and [[puff pastry]]. Doughs are either nonlaminated, when fat is cut or rubbed into the flour, or else [[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__
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EDITORIAL NOTES:
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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.
|-
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-->
==Pastries==
{{dynamic list|multiple=yes}}
{| 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 |access-date=15 December 2016 |archive-date=18 April 2017 |archive-url=https://web.archive.org/web/20170418165223/https://www.theguardian.com/lifeandstyle/wordofmouth/2011/mar/17/how-cook-perfect-apple-strudel |url-status=live }}</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–|access-date=2019-02-01|archive-date=2023-07-15|archive-url=https://web.archive.org/web/20230715082435/https://books.google.com/books?id=n93gAAAAMAAJ&pg=PA46|url-status=live}}</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|archive-date=27 October 2022|archive-url=https://web.archive.org/web/20221027124050/https://www.rojakdaily.com/lifestyle/article/1656/12-snacks-we-all-end-up-eating-during-chinese-new-year-no-matter-how-you-resist|url-status=live}}</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| access-date=2012-05-05| archive-date=2020-01-25| archive-url=https://web.archive.org/web/20200125195639/https://www.povarenok.ru/recipes/show/22359/| url-status=live}}</ref>
|-
| [[Bakpia Pathok]]
|[[File:Bakpia pathok (cropped1).jpg|120px]]
|[[Indonesia]] ([[Yogyakarta]])
|Small, round-shaped Chinese-Indonesian 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.
|-
| [[Beaver tail (pastry)|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.
|-
|[[Bibingka]]
|[[File:Bibingkas displayed on a plate.jpg|120px]]
|[[Philippines]]
|A type of rice cake baked in clay pot. Often with toppings of butter, salted duck egg, muscovado sugar, grated cheese and desiccated coconut.
|-
| [[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]]
|Savory pocket pastries originating in [[Russia]], a yeast-risen dough is filled with cooked and seasoned ground beef, shredded cabbage and onions (some variants add grated carrots), then oven baked until the dough is golden brown. Also known as a [[Runza]], this item 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>
|-
| [[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
|-
| [[Börek]]
|[[File:Meat burek (GAK bakery, Belgrade, Serbia).jpg|120px]]
|[[Balkans]], [[Middle East]], [[Central Asia]]
|A family of pastries or pies found in the Balkans, Middle East, and Central Asia. The pastry is made of a thin flaky dough such as filo with a variety of fillings, such as meat, cheese, spinach, or potatoes.
|-
| [[Bossche bol]]
| [[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 of [[Sephardic Jewish cuisine|Sephardic Jewish]] origin 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 rest for 2- hours. The paste is then flattened to the width of a dish and left to repose again. It is then kneaded and opened once more, before being formed into a roll and left to repose as such for a further period of several hours. When the tissue of the paste is still soft but about to detach into pieces, it is cut into small balls and put in rows of small pans 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]]s, but baked together in a cake pan like [[sticky bun]]s.
|-
| [[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:Chattippathiri_snack_of_north_malabar_kerala.jpeg|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.
|-
|[[Cheesymite scroll|Cheesymite Scroll]]
|[[File:Cheesymite 2014-05-26 17-09.jpg|frameless|121x121px]]
|[[Australia]]
|A spiral pastry similar to [[Pain aux raisins]], but is savory with cheese and [[Vegemite]] as the filling. These are most commonly found at the Australian bakery chains [[Bakers Delight]] and [[Brumby's Bakeries]], but is also a popular home-made dish served - depending on the size of the scroll - as lunch or as a snack.
|-
| [[Chouquette]]
|[[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.
|-
| [[Cinnamon Bun]]
|[[File:Cinnamon-Roll-US-Bakery.jpg|120px]]
|[[Sweden]]
|A cinnamon roll consists of a rolled sheet of yeast-leavened dough onto which a cinnamon and sugar mixture (and raisins or other ingredients in some cases) is sprinkled over a thin coat of butter. The deep fried version is cinnamon roll or cinnamon bun doughnut. Its main ingredients are flour, cinnamon, sugar, and butter, which provide a robust and sweet flavor.
|-
| [[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>{{Cite web |url=http://www.vegueries.com/gastronomia/recapteCAT.asp?T=C |title=Coca de recapte |access-date=2012-05-06 |archive-date=2023-04-05 |archive-url=https://web.archive.org/web/20230405231555/http://www.vegueries.com/gastronomia/recapteCAT.asp?T=C |url-status=live }}</ref><ref>{{Cite web |url=http://www.redaragon.com/gastronomia/recetas/default.asp?accion=mostrar&id=20243 |title=Coca d'albercoc |access-date=2012-05-06 |archive-date=2023-04-05 |archive-url=https://web.archive.org/web/20230405231555/http://www.redaragon.com/gastronomia/recetas/default.asp?accion=mostrar&id=20243 |url-status=live }}</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|archive-date=7 February 2016|archive-url=https://web.archive.org/web/20160207051204/http://www.mercotte.fr/2012/11/28/tarte-conversation-recette-trucs-astuces-et-explications/|url-status=live}}</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]]
|[[Italy]] ([[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>{{Cite web |url=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 |title=Jacob Grimm and Wilhelm Grimm, Deutsches Wörterbuch von Jacob Grimm und Wilhelm Grimm 11 |access-date=2012-05-06 |archive-date=2015-10-01 |archive-url=https://web.archive.org/web/20151001041721/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 |url-status=live }}</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 – that is, its adaptation from the plainer form of Kipferl, before its subsequent evolution (to a puff pastry) – can be dated with some precision to at latest 1839 (some say 1838), when an Austrian artillery officer, [[August Zang]], founded a Viennese Bakery ("Boulangerie Viennoise") at 92, rue de Richelieu in Paris.<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] {{Webarchive|url=https://web.archive.org/web/20110706093500/http://www.oberoesterreich-tourismus.at/sixcms/media.php/1271/sandgruber_mahlzeiten.pdf |date=2011-07-06 }} – 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>{{Cite web |url=http://www.deliciousmagazine.co.uk/recipes/croquembouche |title=Croquembouche Delicious Magazine |access-date=2012-05-15 |archive-date=2014-07-07 |archive-url=https://web.archive.org/web/20140707234505/http://www.deliciousmagazine.co.uk/recipes/croquembouche |url-status=live }}</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">{{Cite web |url=http://www.svastara.com/saveti/?savet=843 |title=Djevrek recipe (in Serbian) |access-date=2012-05-07 |archive-date=2012-02-17 |archive-url=https://web.archive.org/web/20120217083556/http://www.svastara.com/saveti/?savet=843 |url-status=live }}</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 | archive-date=22 September 2020 | archive-url=https://web.archive.org/web/20200922131612/http://www.produccion-animal.com.ar/temas_historia/76-empanadas.pdf | url-status=live }}</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 | archive-date=17 September 2019 | archive-url=https://web.archive.org/web/20190917211804/http://www.fac.org.ar/fec/foros/cardtran/gral/Historia.htm | url-status=live }}</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|archive-date=April 7, 2019|archive-url=https://web.archive.org/web/20190407100356/http://www.florilegium.org/?http%3A%2F%2Fwww.florilegium.org%2Ffiles%2FFOOD-MANUSCRIPTS%2FGuisados1-art.html|url-status=live}}</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]]
|[[Spain]]([[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 [[Sephardi Jews|Sephardic]] Jewish pastry, [[fazuelos]] are the usually eaten during the [[Purim]] holiday. In [[Italy]], fazuelos are called ''orecchie di Ammon'' meaning "Haman's ears" in reference to Haman, the villain of the Purim story. [[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, [[beyaz peynir]], minced meat, egg and other foodstuffs.
|-
| [[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.
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| [[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.
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| [[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 and eaten as part of the holiday of [[Purim]]. 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]].
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|[[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 | archive-date=April 29, 2012 | archive-url=https://web.archive.org/web/20120429124738/http://www.huffingtonpost.com/encyclopedia/definition/sealing/2187/ | url-status=live }}</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 | access-date=5 April 2018 | archive-date=6 February 2017 | archive-url=https://web.archive.org/web/20170206190041/http://www.telegraph.co.uk/foodanddrink/recipes/6126265/Aldeburgh-Food-and-Drink-Festival-leg-of-lamb-baked-in-hay-and-a-huff-paste-recipe.html | url-status=live }}</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|archive-date = 2019-09-09|archive-url = https://web.archive.org/web/20190909211520/https://goodfood.uktv.co.uk/|url-status = dead}}</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]].
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| [[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| archive-date = 2021-01-09| archive-url = https://web.archive.org/web/20210109230043/http://mek.niif.hu/02100/02115/html/2-1768.html| url-status = live}}</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]]).
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| [[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.
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| [[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.
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| [[Klobasnek]]
|[[File:Klobasnek with cheese little czech.jpg|120px]]
|[[Czech Republic|Czech]]
|A savory finger food of [[Czech Republic|Czech]] origin.<ref name="HouPress">{{Cite web |url=http://blogs.houstonpress.com/eating/2009/11/klobasneks_kolaches.php |title=Houston Press – Kolache Crawl: Klobasneks |access-date=2012-05-08 |archive-date=2012-09-27 |archive-url=https://web.archive.org/web/20120927221120/http://blogs.houstonpress.com/eating/2009/11/klobasneks_kolaches.php |url-status=dead }}</ref><ref name="Memphis">{{Cite web |url=http://www.memphisflyer.com/HungryMemphis/archives/2010/04/23/kolaches-at-donalds-donuts |title=Memphis Flyer – Kolaches at Donald's Donuts |access-date=2012-05-08 |archive-date=2016-04-20 |archive-url=https://web.archive.org/web/20160420125045/http://www.memphisflyer.com/HungryMemphis/archives/2010/04/23/kolaches-at-donalds-donuts |url-status=live }}</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|archive-date=12 January 2023|archive-url=https://web.archive.org/web/20230112163906/https://www.pinterest.com/pin/315603886357784657/|url-status=live}}</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 ({{Lang|br|kouign}}) and butter ({{Lang|br|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]] ''{{Lang|non|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]]
|[[File:Lokma_in_İzmir.jpg|120px]]
| [[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 Lerche Gebäck klassisch.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]] 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|archive-date=4 September 2017|archive-url=https://web.archive.org/web/20170904062635/http://www.straitstimes.com/singapore/traditional-biscuits-to-be-featured-in-new-stamp-series|url-status=live}}</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|archive-date=9 July 2017|archive-url=https://web.archive.org/web/20170709132051/http://www.thestar.com.my/news/nation/2017/06/08/traditional-kuih-makmur-gets-a-makeover/|url-status=live}}</ref>
|-
| [[Makroudh]]
|[[File:Makrouds.JPG|120px]]
|[[North Africa]]
|A pastry of Tunisian 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]], [[León (province)|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 (Mille-feuille).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>{{Cite web |url=http://www.aeiou.at/aeiou.encyclop.o |title=o713286.htm;internal&action=_setlanguage.action?LANGUAGE=en AEIOU Encyclopedia |access-date=2012-05-09 |archive-date=2012-05-21 |archive-url=https://web.archive.org/web/20120521104602/http://www.aeiou.at/aeiou.encyclop.o |url-status=live }}</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.
|-
| [[New York roll]]
| [[File:New York Roll.jpg|120px]]
|[[United States]]
|Originally called the Sûpreme, the pastry consists of croissant dough rolled and filled with pastry cream and dipped in ganache.
|-
| [[Nun's puffs]]
|[[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 {{Transliteration|ru|treugolnik}} ({{Lang|ru|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" ({{Lang-fr|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]], as well as among Italian immigrants to [[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 (nut confection)|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 with Iberian heritage. For example, in [[Brazilian cuisine|Brazil]], a pastel is a common fast food 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| archive-date = 2022-05-26| archive-url = https://web.archive.org/web/20220526213123/http://pastizzi.com/| url-status = live}}</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| archive-date = 11 August 2010| archive-url = https://web.archive.org/web/20100811173721/http://www.epicurious.com/tools/fooddictionary/entry?id=3771| url-status = live}}</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.
|-
| [[Phyllo]]
|[[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|access-date=2012-05-06|archive-date=2014-07-14|archive-url=https://web.archive.org/web/20140714201735/http://www.dexonline.news20.ro/cuvant/placinta.html|url-status=live}}</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 the US 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]])
|[[File:Poffertjes-Melkhuis (cropped).jpg|120px]]
|[[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 [[beyaz peynir]] 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.
|-
| [[Pot pie]]
|[[File:File:ChickenpotpieswholeFeb09.jpg|120px]]
|[[United States]], [[Canada]]
|In US and Canadian dialects, is a type of meat pie with a top pie crust that is commonly used throughout the continent, consisting of flaky pastry. Pot pies may be made with a variety of fillings including poultry, beef, seafood, or plant-based meat substitute fillings, and may also differ in the types of crust. Chicken pot pie is the most popular variety of the dish.
|-
| [[Prekmurska gibanica]]
|[[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 {{Cvt|20|C}}. 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]]
|[[United States]]<br>([[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.
|-
| [[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 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| access-date = 2016-09-24| archive-date = 2023-07-15| archive-url = https://web.archive.org/web/20230715082435/https://books.google.com/books?id=uioOx6UHZkcC&pg=PA134| url-status = live}}</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| access-date = 2016-09-24| archive-date = 2023-07-15| archive-url = https://web.archive.org/web/20230715082436/https://books.google.com/books?id=Ux2lGKCKVPYC&pg=PA326| url-status = live}}</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 usually weighing about 100 [[gram]]s. There is usually [[raspberry]] jam in a sugar ring on the torte. 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| archive-date = 15 July 2023| archive-url = https://web.archive.org/web/20230715082438/https://books.google.com/books?id=wWDnTWrz4O8C&pg=PA151| url-status = live}}</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 is not 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 {{Lang|de|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>{{Cite web |url=http://www.rootsweb.com/~swewgw/Fact/Cult/facCulTrad02.htm |title=The special treat FASTLAGSBULLE |access-date=2012-05-10 |archive-date=2008-02-25 |archive-url=https://web.archive.org/web/20080225151103/http://www.rootsweb.com/~swewgw/Fact/Cult/facCulTrad02.htm |url-status=live }}</ref>
Today, the Swedish-Finnish semla<ref>{{Cite web |url=http://www.norrmejerier.se/arets-fester/alskade-semla! |title=Semla recipes |access-date=2012-05-10 |archive-date=2011-10-02 |archive-url=https://web.archive.org/web/20111002182930/http://www.norrmejerier.se/arets-fester/alskade-semla! |url-status=live }}</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-raising 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]]).
|-
| [[Steak and kidney pie]]
|[[Britain]]
|A savoury pie filled principally with a mixture of diced beef, diced kidney (which may be beef, lamb, veal, or pork) and onion. Its contents are generally similar to those of steak and kidney puddings.
|-
| [[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:Classic Hanukkah sufganiyot.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]]
| [[Spain]]([[Catalonia]])
|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 o cara sucia..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| access-date = 2020-10-19| archive-date = 2023-07-15| archive-url = https://web.archive.org/web/20230715082436/https://books.google.com/books?id=FPQaAAAAYAAJ&q=%22vol-au-vent%22&pg=PA337| url-status = live}}</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 | archive-date=27 September 2014 | archive-url=https://web.archive.org/web/20140927074249/http://www.cooksinfo.com/vol-au-vent | url-status=live }}</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]].
|-
| [[Zlabia]]
|[[File:Zlabia (Pâtisserie orientale).jpg|120px]]
|[[Southwest Asia, Northeast 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]]
* [[Leningradsky cake]]
* [[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}}
* [https://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]]' |
Parsed HTML source of the new revision (new_html) | '<div class="mw-content-ltr mw-parser-output" lang="en" dir="ltr"><p class="mw-empty-elt">
</p>
<figure class="mw-halign-right" typeof="mw:File/Thumb"><a href="/enwiki/wiki/File:Pastry_assortment.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/3/3a/Pastry_assortment.jpg/450px-Pastry_assortment.jpg" decoding="async" width="450" height="146" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/3/3a/Pastry_assortment.jpg/675px-Pastry_assortment.jpg 1.5x, /upwiki/wikipedia/commons/thumb/3/3a/Pastry_assortment.jpg/900px-Pastry_assortment.jpg 2x" data-file-width="3168" data-file-height="1028" /></a><figcaption>An assortment of cakes and pastries in a <a href="/enwiki/wiki/P%C3%A2tisserie" title="Pâtisserie">pâtisserie</a></figcaption></figure>
<p>This is a <b>list of <a href="/enwiki/wiki/Pastry" title="Pastry">pastries</a></b>, 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 <a href="/enwiki/wiki/Sweetness" title="Sweetness">sweet</a> or <a href="/enwiki/wiki/Umami" title="Umami">savory</a> ingredients.
</p><p>There are five basic types of pastry dough (a food that combines <a href="/enwiki/wiki/Flour" title="Flour">flour</a> and <a href="/enwiki/wiki/Fat" title="Fat">fat</a>); these are <a href="/enwiki/wiki/Shortcrust_pastry" title="Shortcrust pastry">shortcrust pastry</a>, <a href="/enwiki/wiki/Filo_pastry" class="mw-redirect" title="Filo pastry">filo pastry</a>, <a href="/enwiki/wiki/Choux_pastry" title="Choux pastry">choux pastry</a>, <a href="/enwiki/wiki/Flaky_pastry" title="Flaky pastry">flaky pastry</a> and <a href="/enwiki/wiki/Puff_pastry" title="Puff pastry">puff pastry</a>. Doughs are either nonlaminated, when fat is cut or rubbed into the flour, or else <a href="/enwiki/wiki/Laminated_dough" title="Laminated dough">laminated</a>, when fat is repeatedly folded into the dough using a technique called lamination. An example of a nonlaminated pastry would be a <a href="/enwiki/wiki/Pie" title="Pie">pie</a> or tart crust and <a href="/enwiki/wiki/Brioche" title="Brioche">brioche</a>. An example of a laminated pastry would be a <a href="/enwiki/wiki/Croissant" title="Croissant">croissant</a>, <a href="/enwiki/wiki/Danish_pastry" title="Danish pastry">danish</a>, or <a href="/enwiki/wiki/Puff_pastry" title="Puff pastry">puff pastry</a>. Many pastries are prepared using <a href="/enwiki/wiki/Shortening" title="Shortening">shortening</a>, a <a href="/enwiki/wiki/Fat" title="Fat">fat</a> food product that is solid at room temperature, the composition of which lends to creating crumbly, <a href="/enwiki/wiki/Shortcrust" class="mw-redirect" title="Shortcrust">shortcrust</a>-style pastries and pastry crusts.
</p><p>Pastries were first created by the <a href="/enwiki/wiki/Ancient_Egyptians" class="mw-redirect" title="Ancient Egyptians">ancient Egyptians</a>. The <a href="/enwiki/wiki/Classical_antiquity" title="Classical antiquity">classical period</a> of ancient Greece and Rome had pastries made with almonds, flour, honey and seeds. The introduction of <a href="/enwiki/wiki/Sugar" title="Sugar">sugar</a> into European cookery resulted in a large variety of new pastry recipes in France, Italy, Spain and Switzerland.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/enwiki/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (September 2012)">citation needed</span></a></i>]</sup> The greatest innovator was <a href="/enwiki/wiki/Marie-Antoine_Car%C3%AAme" title="Marie-Antoine Carême">Marie-Antoine Carême</a> who perfected <a href="/enwiki/wiki/Puff_pastry" title="Puff pastry">puff pastry</a> and developed elaborate designs of <i><a href="/enwiki/wiki/P%C3%A2tisserie" title="Pâtisserie">pâtisserie</a></i>.<sup id="cite_ref-1" class="reference"><a href="#cite_note-1">[1]</a></sup>
</p>
<div id="toc" class="toc" role="navigation" aria-labelledby="mw-toc-heading"><input type="checkbox" role="button" id="toctogglecheckbox" class="toctogglecheckbox" style="display:none" /><div class="toctitle" lang="en" dir="ltr"><h2 id="mw-toc-heading">Contents</h2><span class="toctogglespan"><label class="toctogglelabel" for="toctogglecheckbox"></label></span></div>
<ul>
<li class="toclevel-1 tocsection-1"><a href="#Pastries"><span class="tocnumber">1</span> <span class="toctext">Pastries</span></a>
<ul>
<li class="toclevel-2 tocsection-2"><a href="#Unsorted"><span class="tocnumber">1.1</span> <span class="toctext">Unsorted</span></a></li>
</ul>
</li>
<li class="toclevel-1 tocsection-3"><a href="#See_also"><span class="tocnumber">2</span> <span class="toctext">See also</span></a></li>
<li class="toclevel-1 tocsection-4"><a href="#References"><span class="tocnumber">3</span> <span class="toctext">References</span></a></li>
<li class="toclevel-1 tocsection-5"><a href="#External_links"><span class="tocnumber">4</span> <span class="toctext">External links</span></a></li>
</ul>
</div>
<h2><span class="mw-headline" id="Pastries">Pastries</span><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/enwiki/w/index.php?title=List_of_pastries&action=edit&section=1" title="Edit section: Pastries"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></h2>
<style data-mw-deduplicate="TemplateStyles:r1033289096">.mw-parser-output .hatnote{font-style:italic}.mw-parser-output div.hatnote{padding-left:1.6em;margin-bottom:0.5em}.mw-parser-output .hatnote i{font-style:normal}.mw-parser-output .hatnote+link+.hatnote{margin-top:-0.5em}</style><div role="note" class="hatnote navigation-not-searchable">This article contains <a href="/enwiki/wiki/Wikipedia:WikiProject_Lists#Dynamic_lists" title="Wikipedia:WikiProject Lists">dynamic lists</a> that may never be able to satisfy particular standards for completeness. You can help by <a href="/enwiki/wiki/Special:EditPage/List_of_pastries" title="Special:EditPage/List of pastries">adding missing items</a> with <a href="/enwiki/wiki/Wikipedia:Reliable_sources" title="Wikipedia:Reliable sources">reliable sources</a>.</div>
<table class="wikitable sortable" style="width:100%;">
<tbody><tr>
<th>Name
</th>
<th class="unsortable">Image
</th>
<th>Origin
</th>
<th>Description
</th></tr>
<tr>
<td><a href="/enwiki/wiki/Alexandertorte" title="Alexandertorte">Alexandertorte</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Aleksanterinleivos.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/5/50/Aleksanterinleivos.jpg/120px-Aleksanterinleivos.jpg" decoding="async" width="120" height="107" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/5/50/Aleksanterinleivos.jpg/180px-Aleksanterinleivos.jpg 1.5x, /upwiki/wikipedia/commons/thumb/5/50/Aleksanterinleivos.jpg/240px-Aleksanterinleivos.jpg 2x" data-file-width="397" data-file-height="354" /></a></span>
</td>
<td><a href="/enwiki/wiki/Latvia" title="Latvia">Latvia</a>
</td>
<td>Pastry strips filled with berries.<sup id="cite_ref-2" class="reference"><a href="#cite_note-2">[2]</a></sup><sup id="cite_ref-3" class="reference"><a href="#cite_note-3">[3]</a></sup>
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Alfajor" title="Alfajor">Alfajor</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Alfajor_H.jpg" class="mw-file-description" title="Alfajor H"><img alt="Alfajor H" src="/upwiki/wikipedia/commons/thumb/5/50/Alfajor_H.jpg/120px-Alfajor_H.jpg" decoding="async" width="120" height="80" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/5/50/Alfajor_H.jpg/180px-Alfajor_H.jpg 1.5x, /upwiki/wikipedia/commons/thumb/5/50/Alfajor_H.jpg/240px-Alfajor_H.jpg 2x" data-file-width="2100" data-file-height="1400" /></a></span>
</td>
<td><a href="/enwiki/wiki/Argentina" title="Argentina">Argentina</a>
<p><a href="/enwiki/wiki/Uruguay" title="Uruguay">Uruguay</a>
</p>
</td>
<td>Pastry strips filled with <a href="/enwiki/wiki/Dulce_de_leche" title="Dulce de leche">dulce de leche</a>.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Apple_strudel" title="Apple strudel">Apple strudel</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Strudel.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/4/40/Strudel.jpg/120px-Strudel.jpg" decoding="async" width="120" height="80" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/4/40/Strudel.jpg/180px-Strudel.jpg 1.5x, /upwiki/wikipedia/commons/thumb/4/40/Strudel.jpg/240px-Strudel.jpg 2x" data-file-width="3456" data-file-height="2304" /></a></span>
</td>
<td><a href="/enwiki/wiki/Central_Europe" title="Central Europe">Central Europe</a>
</td>
<td>Sliced apples and other fruit are wrapped and cooked in layers of filo pastry. The earliest known recipe is in <a href="/enwiki/wiki/Vienna" title="Vienna">Vienna</a>, but several countries in central and eastern Europe claim this dish.<sup id="cite_ref-4" class="reference"><a href="#cite_note-4">[4]</a></sup>
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Bahulu" title="Bahulu">Bahulu</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Khairul_Izwan_Wedding_@_Bukit_Jelutong.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/d/d1/Khairul_Izwan_Wedding_%40_Bukit_Jelutong.jpg/120px-Khairul_Izwan_Wedding_%40_Bukit_Jelutong.jpg" decoding="async" width="120" height="179" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/d/d1/Khairul_Izwan_Wedding_%40_Bukit_Jelutong.jpg/180px-Khairul_Izwan_Wedding_%40_Bukit_Jelutong.jpg 1.5x, /upwiki/wikipedia/commons/thumb/d/d1/Khairul_Izwan_Wedding_%40_Bukit_Jelutong.jpg/240px-Khairul_Izwan_Wedding_%40_Bukit_Jelutong.jpg 2x" data-file-width="1944" data-file-height="2896" /></a></span>
</td>
<td><a href="/enwiki/wiki/Malaysia" title="Malaysia">Malaysia</a>
</td>
<td>A Malay pastry similar like the <a href="/enwiki/wiki/Madeleine_(cake)" title="Madeleine (cake)">Madeleine</a> although with round shapes and different ingredients,<sup id="cite_ref-5" class="reference"><a href="#cite_note-5">[5]</a></sup> made of <a href="/enwiki/wiki/Wheat_flour" title="Wheat flour">wheat flour</a>, <a href="/enwiki/wiki/Egg_(food)" class="mw-redirect" title="Egg (food)">eggs</a>, <a href="/enwiki/wiki/Sugar" title="Sugar">sugar</a> and <a href="/enwiki/wiki/Baking_powder" title="Baking powder">baking powder</a>. Usually served during the religious celebration in the country.<sup id="cite_ref-6" class="reference"><a href="#cite_note-6">[6]</a></sup><sup id="cite_ref-7" class="reference"><a href="#cite_note-7">[7]</a></sup>
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Bakewell_pudding" title="Bakewell pudding">Bakewell pudding</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Bakewell_pudding_(cropped).JPG" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/6/61/Bakewell_pudding_%28cropped%29.JPG/120px-Bakewell_pudding_%28cropped%29.JPG" decoding="async" width="120" height="88" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/6/61/Bakewell_pudding_%28cropped%29.JPG/180px-Bakewell_pudding_%28cropped%29.JPG 1.5x, /upwiki/wikipedia/commons/thumb/6/61/Bakewell_pudding_%28cropped%29.JPG/240px-Bakewell_pudding_%28cropped%29.JPG 2x" data-file-width="1365" data-file-height="1005" /></a></span>
</td>
<td><a href="/enwiki/wiki/United_Kingdom" title="United Kingdom">United Kingdom</a> (<a href="/enwiki/wiki/England" title="England">England</a>)
</td>
<td>First created by accident in <a href="/enwiki/wiki/Bakewell" title="Bakewell">Bakewell</a> around 1860, this has a flaky pastry base covered with raspberry jam and topped with <a href="/enwiki/wiki/Custard" title="Custard">custard</a> and <a href="/enwiki/wiki/Almond" title="Almond">almonds</a>. The <a href="/enwiki/wiki/Bakewell_tart" title="Bakewell tart">Bakewell tart</a> is similar but tends to use shortcrust pastry with a layer of sponge instead of custard.<sup id="cite_ref-8" class="reference"><a href="#cite_note-8">[8]</a></sup>
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Baklava" title="Baklava">Baklava</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Baklava(1).png" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/c/c7/Baklava%281%29.png/120px-Baklava%281%29.png" decoding="async" width="120" height="80" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/c/c7/Baklava%281%29.png/180px-Baklava%281%29.png 1.5x, /upwiki/wikipedia/commons/thumb/c/c7/Baklava%281%29.png/240px-Baklava%281%29.png 2x" data-file-width="772" data-file-height="515" /></a></span>
</td>
<td><a href="/enwiki/wiki/Ottoman_Empire" title="Ottoman Empire">Ottoman Empire</a>
</td>
<td>An Ottoman pastry that is rich and sweet, made of layers of <a href="/enwiki/wiki/Filo" title="Filo">filo pastry</a> filled with chopped <a href="/enwiki/wiki/Nut_(fruit)" title="Nut (fruit)">nuts</a> and sweetened with <a href="/enwiki/wiki/Syrup" title="Syrup">syrup</a> or <a href="/enwiki/wiki/Honey" title="Honey">honey</a>.<sup id="cite_ref-9" class="reference"><a href="#cite_note-9">[9]</a></sup>
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Bakpia_Pathok" class="mw-redirect" title="Bakpia Pathok">Bakpia Pathok</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Bakpia_pathok_(cropped1).jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/2/2a/Bakpia_pathok_%28cropped1%29.jpg/120px-Bakpia_pathok_%28cropped1%29.jpg" decoding="async" width="120" height="76" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/2/2a/Bakpia_pathok_%28cropped1%29.jpg/180px-Bakpia_pathok_%28cropped1%29.jpg 1.5x, /upwiki/wikipedia/commons/thumb/2/2a/Bakpia_pathok_%28cropped1%29.jpg/240px-Bakpia_pathok_%28cropped1%29.jpg 2x" data-file-width="621" data-file-height="395" /></a></span>
</td>
<td><a href="/enwiki/wiki/Indonesia" title="Indonesia">Indonesia</a> (<a href="/enwiki/wiki/Yogyakarta" title="Yogyakarta">Yogyakarta</a>)
</td>
<td>Small, round-shaped Chinese-Indonesian pastries, usually stuffed with <a href="/enwiki/wiki/Mung_bean" title="Mung bean">mung bean</a> paste.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Banitsa" title="Banitsa">Banitsa</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Banitsa_borzo.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/7/7a/Banitsa_borzo.jpg/120px-Banitsa_borzo.jpg" decoding="async" width="120" height="90" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/7/7a/Banitsa_borzo.jpg/180px-Banitsa_borzo.jpg 1.5x, /upwiki/wikipedia/commons/thumb/7/7a/Banitsa_borzo.jpg/240px-Banitsa_borzo.jpg 2x" data-file-width="3264" data-file-height="2448" /></a></span>
</td>
<td><a href="/enwiki/wiki/Bulgaria" title="Bulgaria">Bulgaria</a>
</td>
<td>Prepared by layering a mixture of whisked <a href="/enwiki/wiki/Egg_(food)" class="mw-redirect" title="Egg (food)">eggs</a> and pieces of <a href="/enwiki/wiki/Cheese" title="Cheese">cheese</a> between filo pastry, which is then baked in an oven
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Banket_(food)" class="mw-redirect" title="Banket (food)">Banket</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Almond-patties.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/3/37/Almond-patties.jpg/120px-Almond-patties.jpg" decoding="async" width="120" height="90" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/3/37/Almond-patties.jpg/180px-Almond-patties.jpg 1.5x, /upwiki/wikipedia/commons/thumb/3/37/Almond-patties.jpg/240px-Almond-patties.jpg 2x" data-file-width="3648" data-file-height="2736" /></a></span>
</td>
<td><a href="/enwiki/wiki/Netherlands" title="Netherlands">Netherlands</a>
</td>
<td>Popular during the <a href="/enwiki/wiki/Christmas_season" class="mw-redirect" title="Christmas season">Christmas season</a>, prepared by rolling pastry dough around an <a href="/enwiki/wiki/Almond_paste" title="Almond paste">almond paste</a> filling and then baking it. The log is then cut into short lengths for serving, hot or cold.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Bear_claw" title="Bear claw">Bear claw</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Bear_claw_pastry.JPG" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/c/cc/Bear_claw_pastry.JPG/120px-Bear_claw_pastry.JPG" decoding="async" width="120" height="105" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/c/cc/Bear_claw_pastry.JPG/180px-Bear_claw_pastry.JPG 1.5x, /upwiki/wikipedia/commons/thumb/c/cc/Bear_claw_pastry.JPG/240px-Bear_claw_pastry.JPG 2x" data-file-width="1689" data-file-height="1481" /></a></span>
</td>
<td><a href="/enwiki/wiki/United_States" title="United States">United States</a>
</td>
<td>Sweet <a href="/enwiki/wiki/Breakfast" title="Breakfast">breakfast</a> pastry.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Beaver_tail_(pastry)" class="mw-redirect" title="Beaver tail (pastry)">Beaver Tail</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Cinnamon_and_sugar_BeaverTail.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/8/8f/Cinnamon_and_sugar_BeaverTail.jpg/120px-Cinnamon_and_sugar_BeaverTail.jpg" decoding="async" width="120" height="173" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/8/8f/Cinnamon_and_sugar_BeaverTail.jpg/180px-Cinnamon_and_sugar_BeaverTail.jpg 1.5x, /upwiki/wikipedia/commons/thumb/8/8f/Cinnamon_and_sugar_BeaverTail.jpg/240px-Cinnamon_and_sugar_BeaverTail.jpg 2x" data-file-width="1745" data-file-height="2522" /></a></span>
</td>
<td><a href="/enwiki/wiki/Canada" title="Canada">Canada</a>
</td>
<td>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".
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Bedfordshire_clanger" title="Bedfordshire clanger">Bedfordshire clanger</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Bedfordshire_Clanger.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/2/2e/Bedfordshire_Clanger.jpg/120px-Bedfordshire_Clanger.jpg" decoding="async" width="120" height="96" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/2/2e/Bedfordshire_Clanger.jpg/180px-Bedfordshire_Clanger.jpg 1.5x, /upwiki/wikipedia/commons/thumb/2/2e/Bedfordshire_Clanger.jpg/240px-Bedfordshire_Clanger.jpg 2x" data-file-width="2056" data-file-height="1650" /></a></span>
</td>
<td><a href="/enwiki/wiki/United_Kingdom" title="United Kingdom">United Kingdom</a> (<a href="/enwiki/wiki/England" title="England">England</a>)
</td>
<td>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 <a href="/enwiki/wiki/Gammon_(meat)" title="Gammon (meat)">gammon</a>) and a sweet filling at the other (typically apple).
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Belekoy" title="Belekoy">Belekoy</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:1736Belekoy_Foods_Fruits_Baliuag_Bulacan_12.jpg" class="mw-file-description" title="1656Food Fruits Cuisine Bulacan Philippines 43"><img alt="1656Food Fruits Cuisine Bulacan Philippines 43" src="/upwiki/wikipedia/commons/thumb/b/b7/1736Belekoy_Foods_Fruits_Baliuag_Bulacan_12.jpg/120px-1736Belekoy_Foods_Fruits_Baliuag_Bulacan_12.jpg" decoding="async" width="120" height="90" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/b/b7/1736Belekoy_Foods_Fruits_Baliuag_Bulacan_12.jpg/180px-1736Belekoy_Foods_Fruits_Baliuag_Bulacan_12.jpg 1.5x, /upwiki/wikipedia/commons/thumb/b/b7/1736Belekoy_Foods_Fruits_Baliuag_Bulacan_12.jpg/240px-1736Belekoy_Foods_Fruits_Baliuag_Bulacan_12.jpg 2x" data-file-width="4608" data-file-height="3456" /></a></span>
</td>
<td><a href="/enwiki/wiki/Philippines" title="Philippines">Philippines</a>
<p>(<a href="/enwiki/wiki/Bulacan" title="Bulacan">Bulacan</a>)
</p>
</td>
<td>Made with <a href="/enwiki/wiki/Flour" title="Flour">flour</a>, <a href="/enwiki/wiki/Sugar" title="Sugar">sugar</a>, <a href="/enwiki/wiki/Sesame_seed" class="mw-redirect" title="Sesame seed">sesame seeds</a> and <a href="/enwiki/wiki/Vanilla" title="Vanilla">vanilla</a>.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Belokranjska_povitica" title="Belokranjska povitica">Belokranjska povitica</a>
</td>
<td>
</td>
<td><a href="/enwiki/wiki/Slovenia" title="Slovenia">Slovenia</a>
</td>
<td>National dish that consists of a pastry roll with fillings. (English: <i>White country (or white mountain) rolled cake</i>).
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Berliner_(doughnut)" title="Berliner (doughnut)">Berliner</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Berliner-Pfannkuchen.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/4/4c/Berliner-Pfannkuchen.jpg/120px-Berliner-Pfannkuchen.jpg" decoding="async" width="120" height="84" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/4/4c/Berliner-Pfannkuchen.jpg/180px-Berliner-Pfannkuchen.jpg 1.5x, /upwiki/wikipedia/commons/thumb/4/4c/Berliner-Pfannkuchen.jpg/240px-Berliner-Pfannkuchen.jpg 2x" data-file-width="1176" data-file-height="826" /></a></span>
</td>
<td><a href="/enwiki/wiki/Germany" title="Germany">Germany</a>/<a href="/enwiki/wiki/Central_Europe" title="Central Europe">Central Europe</a>
</td>
<td>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.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Bethm%C3%A4nnchen" title="Bethmännchen">Bethmännchen</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Bethmaennchen_(cropped).jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/0/0d/Bethmaennchen_%28cropped%29.jpg/120px-Bethmaennchen_%28cropped%29.jpg" decoding="async" width="120" height="103" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/0/0d/Bethmaennchen_%28cropped%29.jpg/180px-Bethmaennchen_%28cropped%29.jpg 1.5x, /upwiki/wikipedia/commons/thumb/0/0d/Bethmaennchen_%28cropped%29.jpg/240px-Bethmaennchen_%28cropped%29.jpg 2x" data-file-width="1886" data-file-height="1620" /></a></span>
</td>
<td><a href="/enwiki/wiki/Germany" title="Germany">Germany</a>
</td>
<td>A sweet from <a href="/enwiki/wiki/Frankfurt_on_the_Main" class="mw-redirect" title="Frankfurt on the Main">Frankfurt on the Main</a>, prepared with <a href="/enwiki/wiki/Marzipan" title="Marzipan">marzipan</a> with <a href="/enwiki/wiki/Almond" title="Almond">almond</a>, <a href="/enwiki/wiki/Powdered_sugar" title="Powdered sugar">powdered sugar</a>, <a href="/enwiki/wiki/Rosewater" class="mw-redirect" title="Rosewater">rosewater</a>, <a href="/enwiki/wiki/Flour" title="Flour">flour</a> and <a href="/enwiki/wiki/Egg_(food)" class="mw-redirect" title="Egg (food)">egg</a>. Typically prepared for Christmas.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Bibingka" title="Bibingka">Bibingka</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Bibingkas_displayed_on_a_plate.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/8/87/Bibingkas_displayed_on_a_plate.jpg/120px-Bibingkas_displayed_on_a_plate.jpg" decoding="async" width="120" height="113" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/8/87/Bibingkas_displayed_on_a_plate.jpg/180px-Bibingkas_displayed_on_a_plate.jpg 1.5x, /upwiki/wikipedia/commons/thumb/8/87/Bibingkas_displayed_on_a_plate.jpg/240px-Bibingkas_displayed_on_a_plate.jpg 2x" data-file-width="3198" data-file-height="3023" /></a></span>
</td>
<td><a href="/enwiki/wiki/Philippines" title="Philippines">Philippines</a>
</td>
<td>A type of rice cake baked in clay pot. Often with toppings of butter, salted duck egg, muscovado sugar, grated cheese and desiccated coconut.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Bichon_au_citron" title="Bichon au citron">Bichon au citron</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Bichon_au_citron_9.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/3/32/Bichon_au_citron_9.jpg/120px-Bichon_au_citron_9.jpg" decoding="async" width="120" height="90" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/3/32/Bichon_au_citron_9.jpg/180px-Bichon_au_citron_9.jpg 1.5x, /upwiki/wikipedia/commons/thumb/3/32/Bichon_au_citron_9.jpg/240px-Bichon_au_citron_9.jpg 2x" data-file-width="1280" data-file-height="960" /></a></span>
</td>
<td><a href="/enwiki/wiki/France" title="France">France</a>
</td>
<td>Similar to a <a href="/enwiki/wiki/Turnover_(food)" title="Turnover (food)">turnover</a> in size, shape, and made of <a href="/enwiki/wiki/Puff_pastry" title="Puff pastry">puff pastry</a>. A major distinguishing feature is that it is filled with <a href="/enwiki/wiki/Lemon_curd" class="mw-redirect" title="Lemon curd">lemon curd</a>. The outer layer of sugar is sometimes partially caramelized.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Bierock" title="Bierock">Bierock</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:KansasBierock.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/a/ad/KansasBierock.jpg/120px-KansasBierock.jpg" decoding="async" width="120" height="78" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/a/ad/KansasBierock.jpg/180px-KansasBierock.jpg 1.5x, /upwiki/wikipedia/commons/thumb/a/ad/KansasBierock.jpg/240px-KansasBierock.jpg 2x" data-file-width="3236" data-file-height="2112" /></a></span>
</td>
<td><a href="/enwiki/wiki/Russia" title="Russia">Russia</a>
</td>
<td>Savory pocket pastries originating in <a href="/enwiki/wiki/Russia" title="Russia">Russia</a>, a yeast-risen dough is filled with cooked and seasoned ground beef, shredded cabbage and onions (some variants add grated carrots), then oven baked until the dough is golden brown. Also known as a <a href="/enwiki/wiki/Runza" title="Runza">Runza</a>, this item is common among the <a href="/enwiki/wiki/Volga_German" class="mw-redirect" title="Volga German">Volga German</a> community in the <a href="/enwiki/wiki/United_States" title="United States">United States</a> and <a href="/enwiki/wiki/Argentina" title="Argentina">Argentina</a>. It was brought to the United States in the 1880s by German Russian Mennonite immigrants.<sup id="cite_ref-10" class="reference"><a href="#cite_note-10">[10]</a></sup>
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Birnbrot" title="Birnbrot">Birnbrot</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:B%C3%BCndner_Birnbrot.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/3/3c/B%C3%BCndner_Birnbrot.jpg/120px-B%C3%BCndner_Birnbrot.jpg" decoding="async" width="120" height="89" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/3/3c/B%C3%BCndner_Birnbrot.jpg/180px-B%C3%BCndner_Birnbrot.jpg 1.5x, /upwiki/wikipedia/commons/thumb/3/3c/B%C3%BCndner_Birnbrot.jpg/240px-B%C3%BCndner_Birnbrot.jpg 2x" data-file-width="2349" data-file-height="1744" /></a></span>
</td>
<td><a href="/enwiki/wiki/Switzerland" title="Switzerland">Switzerland</a>
</td>
<td>A traditional pastry originating in Switzerland with a filling of dried <a href="/enwiki/wiki/Pear" title="Pear">pears</a>
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Bizcocho" title="Bizcocho">Bizcocho</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Facturas_en_plato_(cropped).jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/3/38/Facturas_en_plato_%28cropped%29.jpg/120px-Facturas_en_plato_%28cropped%29.jpg" decoding="async" width="120" height="74" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/3/38/Facturas_en_plato_%28cropped%29.jpg/180px-Facturas_en_plato_%28cropped%29.jpg 1.5x, /upwiki/wikipedia/commons/thumb/3/38/Facturas_en_plato_%28cropped%29.jpg/240px-Facturas_en_plato_%28cropped%29.jpg 2x" data-file-width="2283" data-file-height="1413" /></a></span>
</td>
<td><a href="/enwiki/wiki/Spain" title="Spain">Spain</a>, <a href="/enwiki/wiki/Latin_America" title="Latin America">Latin America</a>
</td>
<td>The name given in <a href="/enwiki/wiki/Spain" title="Spain">Spain</a> and several <a href="/enwiki/wiki/Latin_America" title="Latin America">Latin American</a> countries to many variants of buttery flaky <a href="/enwiki/wiki/Pastry" title="Pastry">pastry</a> and some <a href="/enwiki/wiki/Cookie" title="Cookie">cookies</a>
</td></tr>
<tr>
<td><a href="/enwiki/wiki/B%C3%B6rek" title="Börek">Börek</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Meat_burek_(GAK_bakery,_Belgrade,_Serbia).jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/8/8a/Meat_burek_%28GAK_bakery%2C_Belgrade%2C_Serbia%29.jpg/120px-Meat_burek_%28GAK_bakery%2C_Belgrade%2C_Serbia%29.jpg" decoding="async" width="120" height="90" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/8/8a/Meat_burek_%28GAK_bakery%2C_Belgrade%2C_Serbia%29.jpg/180px-Meat_burek_%28GAK_bakery%2C_Belgrade%2C_Serbia%29.jpg 1.5x, /upwiki/wikipedia/commons/thumb/8/8a/Meat_burek_%28GAK_bakery%2C_Belgrade%2C_Serbia%29.jpg/240px-Meat_burek_%28GAK_bakery%2C_Belgrade%2C_Serbia%29.jpg 2x" data-file-width="5178" data-file-height="3882" /></a></span>
</td>
<td><a href="/enwiki/wiki/Balkans" title="Balkans">Balkans</a>, <a href="/enwiki/wiki/Middle_East" title="Middle East">Middle East</a>, <a href="/enwiki/wiki/Central_Asia" title="Central Asia">Central Asia</a>
</td>
<td>A family of pastries or pies found in the Balkans, Middle East, and Central Asia. The pastry is made of a thin flaky dough such as filo with a variety of fillings, such as meat, cheese, spinach, or potatoes.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Bossche_bol" title="Bossche bol">Bossche bol</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Bossche_bol_1.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/c/c8/Bossche_bol_1.jpg/120px-Bossche_bol_1.jpg" decoding="async" width="120" height="80" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/c/c8/Bossche_bol_1.jpg/180px-Bossche_bol_1.jpg 1.5x, /upwiki/wikipedia/commons/thumb/c/c8/Bossche_bol_1.jpg/240px-Bossche_bol_1.jpg 2x" data-file-width="3168" data-file-height="2112" /></a></span>
</td>
<td><a href="/enwiki/wiki/Netherlands" title="Netherlands">Netherlands</a>
</td>
<td>Sometimes called <i>chocoladebol</i> ("chocolate ball") in its city of origin, is a pastry from the Dutch city of <a href="/enwiki/wiki/%27s-Hertogenbosch" title="'s-Hertogenbosch">'s-Hertogenbosch</a> (also called Den Bosch). It is effectively a large <a href="/enwiki/wiki/Profiterole" title="Profiterole">profiterole</a>, about 12 centimetres (4.7 in) in diameter, filled with <a href="/enwiki/wiki/Whipped_cream" title="Whipped cream">whipped cream</a> and coated entirely or almost entirely with (usually dark) <a href="/enwiki/wiki/Chocolate" title="Chocolate">chocolate</a>.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Bougatsa" title="Bougatsa">Bougatsa</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Bougatsa.png" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/4/4f/Bougatsa.png/120px-Bougatsa.png" decoding="async" width="120" height="90" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/4/4f/Bougatsa.png/180px-Bougatsa.png 1.5x, /upwiki/wikipedia/commons/thumb/4/4f/Bougatsa.png/240px-Bougatsa.png 2x" data-file-width="635" data-file-height="475" /></a></span>
</td>
<td><a href="/enwiki/wiki/Greece" title="Greece">Greece</a>
</td>
<td>A Greek breakfast pastry consisting of <a href="/enwiki/wiki/Semolina" title="Semolina">semolina</a>, <a href="/enwiki/wiki/Custard" title="Custard">custard</a>, <a href="/enwiki/wiki/Feta" title="Feta">feta</a> or <a href="/enwiki/wiki/Ground_meat" title="Ground meat">minced meat</a> filling between layers of filo. When with semolina or custard filling is considered a sweet dessert and is topped with <a href="/enwiki/wiki/Powdered_sugar" title="Powdered sugar">icing sugar</a> and <a href="/enwiki/wiki/Cinnamon" title="Cinnamon">cinnamon</a> powder.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Boyoz" title="Boyoz">Boyoz</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Boyoz_g%C3%B6sterim.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/5/5d/Boyoz_g%C3%B6sterim.jpg/120px-Boyoz_g%C3%B6sterim.jpg" decoding="async" width="120" height="90" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/5/5d/Boyoz_g%C3%B6sterim.jpg/180px-Boyoz_g%C3%B6sterim.jpg 1.5x, /upwiki/wikipedia/commons/thumb/5/5d/Boyoz_g%C3%B6sterim.jpg/240px-Boyoz_g%C3%B6sterim.jpg 2x" data-file-width="600" data-file-height="450" /></a></span>
</td>
<td><a href="/enwiki/wiki/Turkey" title="Turkey">Turkey</a> (<a href="/enwiki/wiki/%C4%B0zmir" title="İzmir">İzmir</a>)
</td>
<td>A Turkish pastry of <a href="/enwiki/wiki/Sephardic_Jewish_cuisine" title="Sephardic Jewish cuisine">Sephardic Jewish</a> origin associated with İzmir, Turkey. Boyoz paste is a mixture of flour, <a href="/enwiki/wiki/Sunflower_oil" title="Sunflower oil">sunflower oil</a> and a small addition of <a href="/enwiki/wiki/Tahini" title="Tahini">tahini</a>. It is kneaded by hand and the ball of paste is left to rest for 2- hours. The paste is then flattened to the width of a dish and left to repose again. It is then kneaded and opened once more, before being formed into a roll and left to repose as such for a further period of several hours. When the tissue of the paste is still soft but about to detach into pieces, it is cut into small balls and put in rows of small pans and <a href="/enwiki/wiki/Marinade" class="mw-redirect" title="Marinade">marinaded</a> in vegetable oil between half an hour and one hour. Their paste then takes an oval form and acquires the consistence of a <a href="/enwiki/wiki/Millefeuille" class="mw-redirect" title="Millefeuille">millefeuille</a>. 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.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Bridie" title="Bridie">Bridie</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Bridie.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/6/6d/Bridie.jpg/120px-Bridie.jpg" decoding="async" width="120" height="96" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/6/6d/Bridie.jpg/180px-Bridie.jpg 1.5x, /upwiki/wikipedia/commons/thumb/6/6d/Bridie.jpg/240px-Bridie.jpg 2x" data-file-width="1520" data-file-height="1222" /></a></span>
</td>
<td><a href="/enwiki/wiki/United_Kingdom" title="United Kingdom">United Kingdom</a> (<a href="/enwiki/wiki/Scotland" title="Scotland">Scotland</a>)
</td>
<td>a <a href="/enwiki/wiki/Scotland" title="Scotland">Scottish</a> <a href="/enwiki/wiki/Meat_pie" title="Meat pie">meat pastry</a> that originates from Forfar, <a href="/enwiki/wiki/Scotland" title="Scotland">Scotland</a>. Bridies are said "to have been 'invented' by a Forfar baker in the 1850s".<sup id="cite_ref-11" class="reference"><a href="#cite_note-11">[11]</a></sup> 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."<sup id="cite_ref-McLaren_12-0" class="reference"><a href="#cite_note-McLaren-12">[12]</a></sup> They are similar to <a href="/enwiki/wiki/Pasty" title="Pasty">pasties</a>, but because they are made without potatoes, are much lighter in texture.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Briouat" title="Briouat">Briouat</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Briouat_(cropped).jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/6/6d/Briouat_%28cropped%29.jpg/120px-Briouat_%28cropped%29.jpg" decoding="async" width="120" height="87" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/6/6d/Briouat_%28cropped%29.jpg/180px-Briouat_%28cropped%29.jpg 1.5x, /upwiki/wikipedia/commons/thumb/6/6d/Briouat_%28cropped%29.jpg/240px-Briouat_%28cropped%29.jpg 2x" data-file-width="2349" data-file-height="1698" /></a></span>
</td>
<td><a href="/enwiki/wiki/Morocco" title="Morocco">Morocco</a>
</td>
<td>A sweet <a href="/enwiki/wiki/Puff_pastry" title="Puff pastry">puff pastry</a> and part of <a href="/enwiki/wiki/Moroccan_cuisine" title="Moroccan cuisine">Moroccan cuisine</a>
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Bruttiboni" title="Bruttiboni">Bruttiboni</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Brutti_ma_buoni.JPG" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/9/9a/Brutti_ma_buoni.JPG/120px-Brutti_ma_buoni.JPG" decoding="async" width="120" height="71" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/9/9a/Brutti_ma_buoni.JPG/180px-Brutti_ma_buoni.JPG 1.5x, /upwiki/wikipedia/commons/thumb/9/9a/Brutti_ma_buoni.JPG/240px-Brutti_ma_buoni.JPG 2x" data-file-width="640" data-file-height="376" /></a></span>
</td>
<td><a href="/enwiki/wiki/Italy" title="Italy">Italy</a> (<a href="/enwiki/wiki/Prato" title="Prato">Prato</a>, central Italy)
</td>
<td><a href="/enwiki/wiki/Almond" title="Almond">Almond-flavored</a> <a href="/enwiki/wiki/Biscuit" title="Biscuit">biscuit</a>
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Bundevara" title="Bundevara">Bundevara</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Bundevara.jpeg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/3/3f/Bundevara.jpeg/120px-Bundevara.jpeg" decoding="async" width="120" height="86" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/3/3f/Bundevara.jpeg/180px-Bundevara.jpeg 1.5x, /upwiki/wikipedia/commons/thumb/3/3f/Bundevara.jpeg/240px-Bundevara.jpeg 2x" data-file-width="368" data-file-height="264" /></a></span>
</td>
<td><a href="/enwiki/wiki/Serbia" title="Serbia">Serbia</a>
</td>
<td>A pie filled with pumpkin, and could refer to either a savijača (made of rolled filo) or a <a href="/enwiki/wiki/Nut_roll" title="Nut roll">štrudla</a> (made of rolled <a href="/enwiki/wiki/Dough" title="Dough">dough</a>). Both sweet and salty pies are made.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Butterkaka" title="Butterkaka">Butterkaka</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Butterkaka_(521524670).jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/9/91/Butterkaka_%28521524670%29.jpg/120px-Butterkaka_%28521524670%29.jpg" decoding="async" width="120" height="80" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/9/91/Butterkaka_%28521524670%29.jpg/180px-Butterkaka_%28521524670%29.jpg 1.5x, /upwiki/wikipedia/commons/thumb/9/91/Butterkaka_%28521524670%29.jpg/240px-Butterkaka_%28521524670%29.jpg 2x" data-file-width="3072" data-file-height="2048" /></a></span>
</td>
<td><a href="/enwiki/wiki/Sweden" title="Sweden">Sweden</a>
</td>
<td>Similar to <a href="/enwiki/wiki/Cinnamon_roll" title="Cinnamon roll">cinnamon rolls</a>, but baked together in a cake pan like <a href="/enwiki/wiki/Sticky_bun" title="Sticky bun">sticky buns</a>.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Canel%C3%A9" title="Canelé">Canelé</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Caneles_stemilion.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/a/aa/Caneles_stemilion.jpg/120px-Caneles_stemilion.jpg" decoding="async" width="120" height="80" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/a/aa/Caneles_stemilion.jpg/180px-Caneles_stemilion.jpg 1.5x, /upwiki/wikipedia/commons/thumb/a/aa/Caneles_stemilion.jpg/240px-Caneles_stemilion.jpg 2x" data-file-width="2250" data-file-height="1500" /></a></span>
</td>
<td><a href="/enwiki/wiki/France" title="France">France</a> (<a href="/enwiki/wiki/Bordeaux" title="Bordeaux">Bordeaux</a>)
</td>
<td>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.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Cannoli" title="Cannoli">Cannoli</a> siciliani
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Cannolo_siciliano_with_chocolate_squares.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/1/14/Cannolo_siciliano_with_chocolate_squares.jpg/120px-Cannolo_siciliano_with_chocolate_squares.jpg" decoding="async" width="120" height="81" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/1/14/Cannolo_siciliano_with_chocolate_squares.jpg/180px-Cannolo_siciliano_with_chocolate_squares.jpg 1.5x, /upwiki/wikipedia/commons/thumb/1/14/Cannolo_siciliano_with_chocolate_squares.jpg/240px-Cannolo_siciliano_with_chocolate_squares.jpg 2x" data-file-width="800" data-file-height="539" /></a></span>
</td>
<td><a href="/enwiki/wiki/Italy" title="Italy">Italy</a> (<a href="/enwiki/wiki/Sicily" title="Sicily">Sicily</a>)
</td>
<td>Cannoli consist of tube-shaped shells of fried <a href="/enwiki/wiki/Pastry" title="Pastry">pastry</a> <a href="/enwiki/wiki/Dough" title="Dough">dough</a>, filled with a sweet, creamy filling usually containing <a href="/enwiki/wiki/Ricotta" title="Ricotta">ricotta</a>. They range in size from "cannulicchi", no bigger than a finger, to the fist-sized proportions typically found in <a href="/enwiki/wiki/Piana_degli_Albanesi" title="Piana degli Albanesi">Piana degli Albanesi</a>, south of <a href="/enwiki/wiki/Palermo" title="Palermo">Palermo</a>, Sicily.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Carac_(pastry)" title="Carac (pastry)">Carac</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Carac_2.JPG" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/e/e7/Carac_2.JPG/120px-Carac_2.JPG" decoding="async" width="120" height="80" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/e/e7/Carac_2.JPG/180px-Carac_2.JPG 1.5x, /upwiki/wikipedia/commons/thumb/e/e7/Carac_2.JPG/240px-Carac_2.JPG 2x" data-file-width="4233" data-file-height="2822" /></a></span>
</td>
<td><a href="/enwiki/wiki/Switzerland" title="Switzerland">Switzerland</a> (French)
</td>
<td>A <a href="/enwiki/wiki/Switzerland" title="Switzerland">Swiss</a> pastry made of <a href="/enwiki/wiki/Chocolate" title="Chocolate">chocolate</a>, usually found in the French part of <a href="/enwiki/wiki/Switzerland" title="Switzerland">Switzerland</a>.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/ChaSan" class="mw-redirect" title="ChaSan">ChaSan</a>
</td>
<td>
</td>
<td><a href="/enwiki/wiki/China" title="China">China</a> (<a href="/enwiki/wiki/Huai%27an" title="Huai'an">Huai'an</a>)
</td>
<td>A traditional <a href="/enwiki/wiki/Chinese_pastry" class="mw-redirect" title="Chinese pastry">Chinese pastry</a> that is popular in <a href="/enwiki/wiki/Jiangsu" title="Jiangsu">Jiangsu</a> Province, <a href="/enwiki/wiki/China" title="China">China</a>, and especially in Huai'an, a historic city which is considered as the home of Chasan.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Chatti_Pathiri" class="mw-redirect" title="Chatti Pathiri">Chatti Pathiri</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Chattippathiri_snack_of_north_malabar_kerala.jpeg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/2/24/Chattippathiri_snack_of_north_malabar_kerala.jpeg/120px-Chattippathiri_snack_of_north_malabar_kerala.jpeg" decoding="async" width="120" height="90" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/2/24/Chattippathiri_snack_of_north_malabar_kerala.jpeg/180px-Chattippathiri_snack_of_north_malabar_kerala.jpeg 1.5x, /upwiki/wikipedia/commons/thumb/2/24/Chattippathiri_snack_of_north_malabar_kerala.jpeg/240px-Chattippathiri_snack_of_north_malabar_kerala.jpeg 2x" data-file-width="4160" data-file-height="3120" /></a></span>
</td>
<td><a href="/enwiki/wiki/India" title="India">India</a> (<a href="/enwiki/wiki/Kerala" title="Kerala">Kerala</a>)
</td>
<td>A layered pastry made in the <a href="/enwiki/wiki/North_Malabar" title="North Malabar">North Malabar</a> and <a href="/enwiki/wiki/Malabar_(Northern_Kerala)" class="mw-redirect" title="Malabar (Northern Kerala)">Malabar</a> region, of <a href="/enwiki/wiki/Kerala_State" class="mw-redirect" title="Kerala State">Kerala State</a>. It is made in both sweet and savory variations. The dish is very similar to the Italian <a href="/enwiki/wiki/Lasagna" title="Lasagna">lasagna</a>. Instead of pasta; pastry sheets or pancakes made with flour, egg, oil and water are used.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Cheesymite_scroll" title="Cheesymite scroll">Cheesymite Scroll</a>
</td>
<td><span typeof="mw:File/Frameless"><a href="/enwiki/wiki/File:Cheesymite_2014-05-26_17-09.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/7/79/Cheesymite_2014-05-26_17-09.jpg/121px-Cheesymite_2014-05-26_17-09.jpg" decoding="async" width="121" height="85" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/7/79/Cheesymite_2014-05-26_17-09.jpg/182px-Cheesymite_2014-05-26_17-09.jpg 1.5x, /upwiki/wikipedia/commons/thumb/7/79/Cheesymite_2014-05-26_17-09.jpg/242px-Cheesymite_2014-05-26_17-09.jpg 2x" data-file-width="683" data-file-height="479" /></a></span>
</td>
<td><a href="/enwiki/wiki/Australia" title="Australia">Australia</a>
</td>
<td>A spiral pastry similar to <a href="/enwiki/wiki/Pain_aux_raisins" title="Pain aux raisins">Pain aux raisins</a>, but is savory with cheese and <a href="/enwiki/wiki/Vegemite" title="Vegemite">Vegemite</a> as the filling. These are most commonly found at the Australian bakery chains <a href="/enwiki/wiki/Bakers_Delight" title="Bakers Delight">Bakers Delight</a> and <a href="/enwiki/wiki/Brumby%27s_Bakeries" title="Brumby's Bakeries">Brumby's Bakeries</a>, but is also a popular home-made dish served - depending on the size of the scroll - as lunch or as a snack.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Chouquette" class="mw-redirect" title="Chouquette">Chouquette</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Chouquette_(cropped).jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/7/78/Chouquette_%28cropped%29.jpg/120px-Chouquette_%28cropped%29.jpg" decoding="async" width="120" height="88" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/7/78/Chouquette_%28cropped%29.jpg/180px-Chouquette_%28cropped%29.jpg 1.5x, /upwiki/wikipedia/commons/thumb/7/78/Chouquette_%28cropped%29.jpg/240px-Chouquette_%28cropped%29.jpg 2x" data-file-width="2816" data-file-height="2060" /></a></span>
</td>
<td><a href="/enwiki/wiki/France" title="France">France</a>
</td>
<td><i><a href="/enwiki/wiki/Viennoiserie" title="Viennoiserie">Viennoiserie</a></i> consisting of a small portion of <a href="/enwiki/wiki/Choux_pastry" title="Choux pastry">choux pastry</a> sprinkled with <a href="/enwiki/wiki/Nib_sugar" title="Nib sugar">pearl sugar</a> and sometimes filled with <a href="/enwiki/wiki/Custard" title="Custard">custard</a> or <a href="/enwiki/wiki/Mousse" title="Mousse">mousse</a>. A <i>chouquette</i> can also be dipped in <a href="/enwiki/wiki/Chocolate" title="Chocolate">chocolate</a> or covered in <a href="/enwiki/wiki/Chocolate_chips" class="mw-redirect" title="Chocolate chips">chocolate chips</a>.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Choux_pastry" title="Choux pastry">Choux</a> à la crème
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Choux_pastry_swans.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/c/cf/Choux_pastry_swans.jpg/120px-Choux_pastry_swans.jpg" decoding="async" width="120" height="90" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/c/cf/Choux_pastry_swans.jpg/180px-Choux_pastry_swans.jpg 1.5x, /upwiki/wikipedia/commons/thumb/c/cf/Choux_pastry_swans.jpg/240px-Choux_pastry_swans.jpg 2x" data-file-width="600" data-file-height="450" /></a></span>
</td>
<td><a href="/enwiki/wiki/France" title="France">France</a>
</td>
<td>A light <a href="/enwiki/wiki/Pastry" title="Pastry">pastry</a> dough used to make <a href="/enwiki/wiki/Profiterole" title="Profiterole">profiteroles</a>, <a href="/enwiki/wiki/Croquembouche" title="Croquembouche">croquembouches</a>, <a href="/enwiki/wiki/%C3%89clair_(pastry)" class="mw-redirect" title="Éclair (pastry)">éclairs</a>, French <a href="/enwiki/wiki/Cruller" title="Cruller">crullers</a>, <a href="/enwiki/wiki/Beignet" title="Beignet">beignets</a>, <a href="/enwiki/wiki/St._Honor%C3%A9_Cake" class="mw-redirect" title="St. Honoré Cake">St. Honoré cake</a>, Indonesian kue sus, <a href="/enwiki/wiki/Churro" title="Churro">churros</a> and <a href="/enwiki/wiki/Goug%C3%A8re" title="Gougère">gougères</a>. It contains only butter, water, flour, and eggs. In lieu of a <a href="/enwiki/wiki/Raising_agent" class="mw-redirect" title="Raising agent">raising agent</a> it employs high moisture content to create steam during cooking to puff the pastry.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Cinnamon_Bun" class="mw-redirect" title="Cinnamon Bun">Cinnamon Bun</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Cinnamon-Roll-US-Bakery.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/6/6b/Cinnamon-Roll-US-Bakery.jpg/120px-Cinnamon-Roll-US-Bakery.jpg" decoding="async" width="120" height="95" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/6/6b/Cinnamon-Roll-US-Bakery.jpg/180px-Cinnamon-Roll-US-Bakery.jpg 1.5x, /upwiki/wikipedia/commons/thumb/6/6b/Cinnamon-Roll-US-Bakery.jpg/240px-Cinnamon-Roll-US-Bakery.jpg 2x" data-file-width="3080" data-file-height="2440" /></a></span>
</td>
<td><a href="/enwiki/wiki/Sweden" title="Sweden">Sweden</a>
</td>
<td>A cinnamon roll consists of a rolled sheet of yeast-leavened dough onto which a cinnamon and sugar mixture (and raisins or other ingredients in some cases) is sprinkled over a thin coat of butter. The deep fried version is cinnamon roll or cinnamon bun doughnut. Its main ingredients are flour, cinnamon, sugar, and butter, which provide a robust and sweet flavor.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Coca_(pastry)" title="Coca (pastry)">Coca</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Coques.JPG" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/3/38/Coques.JPG/120px-Coques.JPG" decoding="async" width="120" height="90" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/3/38/Coques.JPG/180px-Coques.JPG 1.5x, /upwiki/wikipedia/commons/thumb/3/38/Coques.JPG/240px-Coques.JPG 2x" data-file-width="1600" data-file-height="1200" /></a></span>
</td>
<td><a href="/enwiki/wiki/Spain" title="Spain">Spain</a>
</td>
<td>Typically made and consumed in territories of <a href="/enwiki/wiki/Catalonia" title="Catalonia">Catalan</a> culture.<sup id="cite_ref-coca_13-0" class="reference"><a href="#cite_note-coca-13">[13]</a></sup><sup id="cite_ref-14" class="reference"><a href="#cite_note-14">[14]</a></sup><sup id="cite_ref-15" class="reference"><a href="#cite_note-15">[15]</a></sup><sup id="cite_ref-16" class="reference"><a href="#cite_note-16">[16]</a></sup> There are many diverse cocas, with four main varieties: sweet, savory, closed and open.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Conejito" title="Conejito">Conejito</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Conejito_chilensis.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/6/6f/Conejito_chilensis.jpg/120px-Conejito_chilensis.jpg" decoding="async" width="120" height="160" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/6/6f/Conejito_chilensis.jpg/180px-Conejito_chilensis.jpg 1.5x, /upwiki/wikipedia/commons/thumb/6/6f/Conejito_chilensis.jpg/240px-Conejito_chilensis.jpg 2x" data-file-width="1440" data-file-height="1920" /></a></span>
</td>
<td><a href="/enwiki/wiki/Chile" title="Chile">Chile</a>
</td>
<td>Similar to <i>berliner</i> but baked in the oven, not fried.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Cornish_pasty" class="mw-redirect" title="Cornish pasty">Cornish pasty</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Cornish_Pasty_(cropped).jpeg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/3/39/Cornish_Pasty_%28cropped%29.jpeg/120px-Cornish_Pasty_%28cropped%29.jpeg" decoding="async" width="120" height="82" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/3/39/Cornish_Pasty_%28cropped%29.jpeg/180px-Cornish_Pasty_%28cropped%29.jpeg 1.5x, /upwiki/wikipedia/commons/thumb/3/39/Cornish_Pasty_%28cropped%29.jpeg/240px-Cornish_Pasty_%28cropped%29.jpeg 2x" data-file-width="2016" data-file-height="1371" /></a></span>
</td>
<td><a href="/enwiki/wiki/United_Kingdom" title="United Kingdom">United Kingdom</a> (<a href="/enwiki/wiki/England" title="England">England</a>)
</td>
<td>Sometimes known as a "pastie" or "British pasty" in the United States,<sup id="cite_ref-17" class="reference"><a href="#cite_note-17">[17]</a></sup> is a filled <a href="/enwiki/wiki/Pastry" title="Pastry">pastry</a> case, associated in particular with <a href="/enwiki/wiki/Cornwall" title="Cornwall">Cornwall</a> 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.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Conversation_(pastry)" class="mw-redirect" title="Conversation (pastry)">Conversation</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Conversation_Tart.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/8/8e/Conversation_Tart.jpg/120px-Conversation_Tart.jpg" decoding="async" width="120" height="120" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/8/8e/Conversation_Tart.jpg/180px-Conversation_Tart.jpg 1.5x, /upwiki/wikipedia/commons/thumb/8/8e/Conversation_Tart.jpg/240px-Conversation_Tart.jpg 2x" data-file-width="533" data-file-height="533" /></a></span>
</td>
<td><a href="/enwiki/wiki/France" title="France">France</a>
</td>
<td>A patisserie developed in the late 18th century that is made with puff pastry, filled with a <a href="/enwiki/wiki/Frangipane" title="Frangipane">frangipane</a> cream, and topped with royal icing.<sup id="cite_ref-18" class="reference"><a href="#cite_note-18">[18]</a></sup>
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Cornule%C8%9Be" title="Cornulețe">Cornulețe</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Home_bakery_(6904941193).jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/7/7d/Home_bakery_%286904941193%29.jpg/120px-Home_bakery_%286904941193%29.jpg" decoding="async" width="120" height="80" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/7/7d/Home_bakery_%286904941193%29.jpg/180px-Home_bakery_%286904941193%29.jpg 1.5x, /upwiki/wikipedia/commons/thumb/7/7d/Home_bakery_%286904941193%29.jpg/240px-Home_bakery_%286904941193%29.jpg 2x" data-file-width="4752" data-file-height="3168" /></a></span>
</td>
<td><a href="/enwiki/wiki/Romania" title="Romania">Romania</a>, <a href="/enwiki/wiki/Moldova" title="Moldova">Moldova</a>
</td>
<td>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.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Coussin_de_Lyon" title="Coussin de Lyon">Coussin de Lyon</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Coussin_de_Lyon.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/1/11/Coussin_de_Lyon.jpg/120px-Coussin_de_Lyon.jpg" decoding="async" width="120" height="90" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/1/11/Coussin_de_Lyon.jpg/180px-Coussin_de_Lyon.jpg 1.5x, /upwiki/wikipedia/commons/thumb/1/11/Coussin_de_Lyon.jpg/240px-Coussin_de_Lyon.jpg 2x" data-file-width="4320" data-file-height="3240" /></a></span>
</td>
<td><a href="/enwiki/wiki/France" title="France">France</a> (<a href="/enwiki/wiki/Lyon" title="Lyon">Lyon</a>)
</td>
<td>A sweet specialty of Lyon composed of chocolate and <a href="/enwiki/wiki/Marzipan" title="Marzipan">marzipan</a>. Pictured is Coussin de Lyon with dark green netting, filled with a chocolate <a href="/enwiki/wiki/Ganache" title="Ganache">ganache</a> flavored with <a href="/enwiki/wiki/Cura%C3%A7ao_liqueur" class="mw-redirect" title="Curaçao liqueur">curacao</a>.
</td></tr>
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<td><a href="/enwiki/wiki/Cream_horn" title="Cream horn">Cream horn</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Cream_horns_(15466292759).jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/d/de/Cream_horns_%2815466292759%29.jpg/120px-Cream_horns_%2815466292759%29.jpg" decoding="async" width="120" height="79" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/d/de/Cream_horns_%2815466292759%29.jpg/180px-Cream_horns_%2815466292759%29.jpg 1.5x, /upwiki/wikipedia/commons/thumb/d/de/Cream_horns_%2815466292759%29.jpg/240px-Cream_horns_%2815466292759%29.jpg 2x" data-file-width="4468" data-file-height="2959" /></a></span>
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<td>
</td>
<td>A pastry made with <a href="/enwiki/wiki/Flaky_pastry" title="Flaky pastry">flaky</a> or <a href="/enwiki/wiki/Puff_pastry" title="Puff pastry">puff pastry</a>, filled with <a href="/enwiki/wiki/Fruit" title="Fruit">fruit</a> or <a href="/enwiki/wiki/Jam" class="mw-redirect" title="Jam">jam</a> and <a href="/enwiki/wiki/Whipped_cream" title="Whipped cream">whipped cream</a>. The horn shape is made by winding overlapping pastry strips around a conical mold. After <a href="/enwiki/wiki/Baking" title="Baking">baking</a>, 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 <a href="/enwiki/wiki/Sugar" title="Sugar">sugar</a> before baking for a sweeter, crisp finish.<sup id="cite_ref-19" class="reference"><a href="#cite_note-19">[19]</a></sup>
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<td><a href="/enwiki/wiki/Cr%C3%AApes_Suzette" title="Crêpes Suzette">Crêpes Suzette</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Bistro_Jeanty_-_Sarah_Stierch_-_May_2018_05.jpg" class="mw-file-description" title="Bistro Jeanty – Sarah Stierch – May 2018 05"><img alt="Bistro Jeanty – Sarah Stierch – May 2018 05" src="/upwiki/wikipedia/commons/thumb/8/8a/Bistro_Jeanty_-_Sarah_Stierch_-_May_2018_05.jpg/120px-Bistro_Jeanty_-_Sarah_Stierch_-_May_2018_05.jpg" decoding="async" width="120" height="94" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/8/8a/Bistro_Jeanty_-_Sarah_Stierch_-_May_2018_05.jpg/180px-Bistro_Jeanty_-_Sarah_Stierch_-_May_2018_05.jpg 1.5x, /upwiki/wikipedia/commons/thumb/8/8a/Bistro_Jeanty_-_Sarah_Stierch_-_May_2018_05.jpg/240px-Bistro_Jeanty_-_Sarah_Stierch_-_May_2018_05.jpg 2x" data-file-width="3859" data-file-height="3024" /></a></span>
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<td><a href="/enwiki/wiki/France" title="France">France</a>
</td>
<td>a <a href="/enwiki/wiki/France" title="France">French</a> dessert consisting of a <a href="/enwiki/wiki/Cr%C3%AApe" title="Crêpe">crêpe</a> with <i>beurre Suzette</i>, a sauce of <a href="/enwiki/wiki/Caramelization" title="Caramelization">caramelized</a> sugar and butter, <a href="/enwiki/wiki/Tangerine" title="Tangerine">tangerine</a> or <a href="/enwiki/wiki/Orange_(fruit)" title="Orange (fruit)">orange</a> juice, <a href="/enwiki/wiki/Zest_(ingredient)" title="Zest (ingredient)">zest</a>, and <a href="/enwiki/wiki/Grand_Marnier" title="Grand Marnier">Grand Marnier</a> or orange <a href="/enwiki/wiki/Cura%C3%A7ao_liqueur" class="mw-redirect" title="Curaçao liqueur">Curaçao liqueur</a>. It is often served “<a href="/enwiki/wiki/Flamb%C3%A9" title="Flambé">flambé</a>.”
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<td><a href="/enwiki/wiki/Crocetta_of_Caltanissetta" title="Crocetta of Caltanissetta">Crocetta of Caltanissetta</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Crocetta_al_limone_sezionata_04.JPG" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/6/60/Crocetta_al_limone_sezionata_04.JPG/120px-Crocetta_al_limone_sezionata_04.JPG" decoding="async" width="120" height="186" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/6/60/Crocetta_al_limone_sezionata_04.JPG/180px-Crocetta_al_limone_sezionata_04.JPG 1.5x, /upwiki/wikipedia/commons/thumb/6/60/Crocetta_al_limone_sezionata_04.JPG/240px-Crocetta_al_limone_sezionata_04.JPG 2x" data-file-width="1304" data-file-height="2024" /></a></span>
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<td><a href="/enwiki/wiki/Italy" title="Italy">Italy</a> (<a href="/enwiki/wiki/Sicily" title="Sicily">Sicily</a>,<a href="/enwiki/wiki/Caltanissetta" title="Caltanissetta">Caltanissetta</a>)
</td>
<td>Sweet disappeared and rediscovered in 2014. The ingredients of the <i>crocetta</i> ("small cross") are typical of the area of <a href="/enwiki/wiki/Caltanissetta" title="Caltanissetta">Caltanissetta</a> at the beginning of the last century. They are: <a href="/enwiki/wiki/Almonds" class="mw-redirect" title="Almonds">almonds</a>, sugar, sweet <a href="/enwiki/wiki/Lemon" title="Lemon">lemon</a> <a href="/enwiki/wiki/Puree" class="mw-redirect" title="Puree">puree</a>, <a href="/enwiki/wiki/Orange_(fruit)" title="Orange (fruit)">oranges</a> or other fruit typical of the area, <a href="/enwiki/wiki/Pistachio" title="Pistachio">pistachio</a>, and powdered sugar. The <i>crocetta</i> is produced in two variants: lemon flavored and covered in powdered sugar, or orange flavored and topped with ground pistachio.
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<td><a href="/enwiki/wiki/Croissant" title="Croissant">Croissant</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Croissant_photo_detouree_W_(cropped).jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/c/ca/Croissant_photo_detouree_W_%28cropped%29.jpg/120px-Croissant_photo_detouree_W_%28cropped%29.jpg" decoding="async" width="120" height="92" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/c/ca/Croissant_photo_detouree_W_%28cropped%29.jpg/180px-Croissant_photo_detouree_W_%28cropped%29.jpg 1.5x, /upwiki/wikipedia/commons/thumb/c/ca/Croissant_photo_detouree_W_%28cropped%29.jpg/240px-Croissant_photo_detouree_W_%28cropped%29.jpg 2x" data-file-width="252" data-file-height="194" /></a></span>
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<td><a href="/enwiki/wiki/France" title="France">France</a>
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<td>A <a href="/enwiki/wiki/Butter" title="Butter">buttery</a> flaky bread named for its distinctive <a href="/enwiki/wiki/Crescent" title="Crescent">crescent</a> shape. Croissants are made of a leavened variant of <a href="/enwiki/wiki/Puff_pastry" title="Puff pastry">puff pastry</a>. The <a href="/enwiki/wiki/Yeast" title="Yeast">yeast</a> 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 <a href="/enwiki/wiki/P%C3%A2tisserie" title="Pâtisserie">pâtisseries</a>. The <a href="/enwiki/wiki/Kipferl" class="mw-redirect" title="Kipferl">Kipferl</a> – ancestor of the croissant – has been documented in <a href="/enwiki/wiki/Austria" title="Austria">Austria</a> going back at least as far as the 13th century, in various shapes.<sup id="cite_ref-20" class="reference"><a href="#cite_note-20">[20]</a></sup> The Kipferl can be made plain or with nut or other fillings (some consider the <a href="/enwiki/wiki/Rugelach" title="Rugelach">rugelach</a> a form of Kipferl). The "birth" of the croissant itself – that is, its adaptation from the plainer form of Kipferl, before its subsequent evolution (to a puff pastry) – can be dated with some precision to at latest 1839 (some say 1838), when an Austrian artillery officer, <a href="/enwiki/wiki/August_Zang" title="August Zang">August Zang</a>, founded a Viennese Bakery ("Boulangerie Viennoise") at 92, rue de Richelieu in Paris.<sup id="cite_ref-21" class="reference"><a href="#cite_note-21">[21]</a></sup> 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, <a href="/enwiki/wiki/Viennoiserie" title="Viennoiserie">viennoiserie</a>, a 20th-century term for supposedly Vienna-style pastries). The French version of the Kipferl was named for its crescent (<i>croissant</i>) shape.
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<td><a href="/enwiki/wiki/Croline" title="Croline">Croline</a>
</td>
<td>
</td>
<td>
</td>
<td>A flaky (typically puff) pastry filled with various (traditionally) salty or spicy fillings. Normally the top side of the pastry is <a href="/enwiki/wiki/Lattice_(pastry)" title="Lattice (pastry)">latticed</a>. Both sweet and savory croline varieties exist.
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<td><a href="/enwiki/wiki/Cronut" title="Cronut">Cronut</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Cronut.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/9/99/Cronut.jpg/120px-Cronut.jpg" decoding="async" width="120" height="90" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/9/99/Cronut.jpg/180px-Cronut.jpg 1.5x, /upwiki/wikipedia/commons/thumb/9/99/Cronut.jpg/240px-Cronut.jpg 2x" data-file-width="800" data-file-height="600" /></a></span>
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<td><a href="/enwiki/wiki/United_States" title="United States">United States</a>
</td>
<td>A croissant-doughnut pastry attributed to <a href="/enwiki/wiki/New_York_City" title="New York City">New York City</a>.
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<td><a href="/enwiki/wiki/Croquembouche" title="Croquembouche">Croquembouche</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Croquembouche_wedding_cake.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/a/a0/Croquembouche_wedding_cake.jpg/120px-Croquembouche_wedding_cake.jpg" decoding="async" width="120" height="160" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/a/a0/Croquembouche_wedding_cake.jpg/180px-Croquembouche_wedding_cake.jpg 1.5x, /upwiki/wikipedia/commons/thumb/a/a0/Croquembouche_wedding_cake.jpg/240px-Croquembouche_wedding_cake.jpg 2x" data-file-width="1944" data-file-height="2592" /></a></span>
</td>
<td><a href="/enwiki/wiki/France" title="France">France</a>
</td>
<td>A traditional dessert in <a href="/enwiki/wiki/French_cuisine" title="French cuisine">French cuisine</a>, its name comes from the <a href="/enwiki/wiki/French_language" title="French language">French</a> words <i>croque en bouche</i>, meaning 'crunch in the mouth'. A form of <a href="/enwiki/wiki/Choux_pastry" title="Choux pastry">choux pastry</a> that is generally served as a high-piled cone of chocolate, cream-filled <a href="/enwiki/wiki/Profiteroles" class="mw-redirect" title="Profiteroles">profiteroles</a> all bound together with threads of caramel. It is also decorated with sugared almonds, chocolate, flowers, or ribbons; sometimes also covered in <a href="/enwiki/wiki/Macaron" title="Macaron">macarons</a> or <a href="/enwiki/wiki/Ganache" title="Ganache">ganache</a>.<sup id="cite_ref-22" class="reference"><a href="#cite_note-22">[22]</a></sup><sup id="cite_ref-23" class="reference"><a href="#cite_note-23">[23]</a></sup> It is traditionally served during wedding reception.
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<td><a href="/enwiki/wiki/Curry_puff" title="Curry puff">Curry puff</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Bite_of_Curry_Puff.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/d/d3/Bite_of_Curry_Puff.jpg/120px-Bite_of_Curry_Puff.jpg" decoding="async" width="120" height="90" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/d/d3/Bite_of_Curry_Puff.jpg/180px-Bite_of_Curry_Puff.jpg 1.5x, /upwiki/wikipedia/commons/thumb/d/d3/Bite_of_Curry_Puff.jpg/240px-Bite_of_Curry_Puff.jpg 2x" data-file-width="1280" data-file-height="960" /></a></span>
</td>
<td><a href="/enwiki/wiki/Southeast_Asia" title="Southeast Asia">Southeast Asia</a>
</td>
<td>A Southeast Asian <a href="/enwiki/wiki/Snack" title="Snack">snack</a>. It is a small <a href="/enwiki/wiki/Pie" title="Pie">pie</a> consisting of specialised <a href="/enwiki/wiki/Curry" title="Curry">curry</a> with <a href="/enwiki/wiki/Chicken" title="Chicken">chicken</a> and <a href="/enwiki/wiki/Potato" title="Potato">potatoes</a> in a deep-fried or baked<sup id="cite_ref-24" class="reference"><a href="#cite_note-24">[24]</a></sup> pastry shell, and it looks like the Portuguese stuffed bread called <a href="/enwiki/wiki/Empanada" title="Empanada">Empanada</a>. The curry is quite thick to prevent it from oozing out of the snack.
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<td><a href="/enwiki/wiki/Dabby-Doughs" title="Dabby-Doughs">Dabby-Doughs</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Cinnamon_snails.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/b/b3/Cinnamon_snails.jpg/120px-Cinnamon_snails.jpg" decoding="async" width="120" height="80" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/b/b3/Cinnamon_snails.jpg/180px-Cinnamon_snails.jpg 1.5x, /upwiki/wikipedia/commons/thumb/b/b3/Cinnamon_snails.jpg/240px-Cinnamon_snails.jpg 2x" data-file-width="3203" data-file-height="2135" /></a></span>
</td>
<td>
</td>
<td>Traditionally made using the remnants of the <a href="/enwiki/wiki/Dough" title="Dough">dough</a> 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 <a href="/enwiki/wiki/Cinnamon" title="Cinnamon">cinnamon</a> and <a href="/enwiki/wiki/White_sugar" title="White sugar">white sugar</a> sprinkled on <a href="/enwiki/wiki/Butter" title="Butter">butter</a> or <a href="/enwiki/wiki/Margarine" title="Margarine">margarine</a>, rolled, sliced and baked.
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<td><a href="/enwiki/wiki/Danish_pastry" title="Danish pastry">Danish pastry</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Pecan_and_Maple_Danish.JPG" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/0/0e/Pecan_and_Maple_Danish.JPG/120px-Pecan_and_Maple_Danish.JPG" decoding="async" width="120" height="65" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/0/0e/Pecan_and_Maple_Danish.JPG/180px-Pecan_and_Maple_Danish.JPG 1.5x, /upwiki/wikipedia/commons/thumb/0/0e/Pecan_and_Maple_Danish.JPG/240px-Pecan_and_Maple_Danish.JPG 2x" data-file-width="1887" data-file-height="1028" /></a></span>
</td>
<td><a href="/enwiki/wiki/Denmark" title="Denmark">Denmark</a>
</td>
<td>A sweet pastry, of Viennese origin, which has become a speciality of <a href="/enwiki/wiki/Denmark" title="Denmark">Denmark</a> 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
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<td><a href="/enwiki/wiki/Djevrek" class="mw-redirect" title="Djevrek">Djevrek</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Kuvani_djevrek.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/c/ca/Kuvani_djevrek.jpg/120px-Kuvani_djevrek.jpg" decoding="async" width="120" height="82" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/c/ca/Kuvani_djevrek.jpg/180px-Kuvani_djevrek.jpg 1.5x, /upwiki/wikipedia/commons/thumb/c/ca/Kuvani_djevrek.jpg/240px-Kuvani_djevrek.jpg 2x" data-file-width="350" data-file-height="240" /></a></span>
</td>
<td><a href="/enwiki/wiki/Ottoman_Empire" title="Ottoman Empire">Ottoman Empire</a>
</td>
<td>A ring-shaped bread-pastry covered with <a href="/enwiki/wiki/Sesame_seed" class="mw-redirect" title="Sesame seed">sesame seeds</a>. Typically consumed as a breakfast or <a href="/enwiki/wiki/Snack_food" class="mw-redirect" title="Snack food">snack</a> dish.<sup id="cite_ref-recept_25-0" class="reference"><a href="#cite_note-recept-25">[25]</a></sup> Similar to <a href="/enwiki/wiki/Simit" title="Simit">simit</a>.
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<tr>
<td><a href="/enwiki/wiki/Dutch_letter" title="Dutch letter">Dutch letter</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Boterletter.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/0/05/Boterletter.jpg/120px-Boterletter.jpg" decoding="async" width="120" height="180" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/0/05/Boterletter.jpg/180px-Boterletter.jpg 1.5x, /upwiki/wikipedia/commons/thumb/0/05/Boterletter.jpg/240px-Boterletter.jpg 2x" data-file-width="2000" data-file-height="3008" /></a></span>
</td>
<td><a href="/enwiki/wiki/Netherlands" title="Netherlands">Netherlands</a>
</td>
<td>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.
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<td><a href="/enwiki/wiki/%C3%89clair_(pastry)" class="mw-redirect" title="Éclair (pastry)">Éclair</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Eclairs_with_chocolate_icing_at_Cafe_Blue_Hills.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/0/05/Eclairs_with_chocolate_icing_at_Cafe_Blue_Hills.jpg/120px-Eclairs_with_chocolate_icing_at_Cafe_Blue_Hills.jpg" decoding="async" width="120" height="80" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/0/05/Eclairs_with_chocolate_icing_at_Cafe_Blue_Hills.jpg/180px-Eclairs_with_chocolate_icing_at_Cafe_Blue_Hills.jpg 1.5x, /upwiki/wikipedia/commons/thumb/0/05/Eclairs_with_chocolate_icing_at_Cafe_Blue_Hills.jpg/240px-Eclairs_with_chocolate_icing_at_Cafe_Blue_Hills.jpg 2x" data-file-width="1500" data-file-height="1000" /></a></span>
</td>
<td><a href="/enwiki/wiki/France" title="France">France</a> (likely)
</td>
<td>An oblong <a href="/enwiki/wiki/Pastry" title="Pastry">pastry</a> made with <a href="/enwiki/wiki/Choux_pastry" title="Choux pastry">choux</a> dough filled with a cream and topped with icing. The dough, which is the same as that used for <a href="/enwiki/wiki/Profiterole" title="Profiterole">profiterole</a>, is typically piped into an oblong shape with a <a href="/enwiki/wiki/Pastry_bag" title="Pastry bag">pastry bag</a> and baked until it is crisp and hollow inside. Once cool, the pastry then is filled with a coffee- or chocolate-flavoured<sup id="cite_ref-CulinaryEncyclopedia_26-0" class="reference"><a href="#cite_note-CulinaryEncyclopedia-26">[26]</a></sup> <a href="/enwiki/wiki/Pastry_cream" class="mw-redirect" title="Pastry cream">pastry cream</a> (crème pâtissière), <a href="/enwiki/wiki/Custard" title="Custard">custard</a>, <a href="/enwiki/wiki/Whipped_cream" title="Whipped cream">whipped cream</a>, or <a href="/enwiki/wiki/Chiboust_cream" title="Chiboust cream">chiboust cream</a>; and iced with <a href="/enwiki/wiki/Fondant_icing" title="Fondant icing">fondant</a> icing.<sup id="cite_ref-CulinaryEncyclopedia_26-1" class="reference"><a href="#cite_note-CulinaryEncyclopedia-26">[26]</a></sup> The éclair probably originated in France during the nineteenth century.
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<tr>
<td><a href="/enwiki/wiki/Empanada" title="Empanada">Empanada</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Empanadas_argentinas_2017.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/7/78/Empanadas_argentinas_2017.jpg/120px-Empanadas_argentinas_2017.jpg" decoding="async" width="120" height="80" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/7/78/Empanadas_argentinas_2017.jpg/180px-Empanadas_argentinas_2017.jpg 1.5x, /upwiki/wikipedia/commons/thumb/7/78/Empanadas_argentinas_2017.jpg/240px-Empanadas_argentinas_2017.jpg 2x" data-file-width="700" data-file-height="467" /></a></span>
</td>
<td><a href="/enwiki/wiki/Spain" title="Spain">Spain</a>
</td>
<td>A stuffed bread or pastry baked or fried in many countries in <a href="/enwiki/wiki/Western_Europe" title="Western Europe">Western Europe</a>, <a href="/enwiki/wiki/Latin_America" title="Latin America">Latin America</a>, and parts of <a href="/enwiki/wiki/Southeast_Asia" title="Southeast Asia">Southeast Asia</a>. The name comes from the Spanish verb <i>empanar</i>, 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, <i>huitlacoche</i>, vegetables or fruits, among others. Empanadas trace their origins to <a href="/enwiki/wiki/Galicia_(Spain)" title="Galicia (Spain)">Galicia</a> and <a href="/enwiki/wiki/Portugal" title="Portugal">Portugal</a>.<sup id="cite_ref-27" class="reference"><a href="#cite_note-27">[27]</a></sup><sup id="cite_ref-28" class="reference"><a href="#cite_note-28">[28]</a></sup><sup id="cite_ref-29" class="reference"><a href="#cite_note-29">[29]</a></sup> They first appeared in <a href="/enwiki/wiki/Middle_Ages" title="Middle Ages">mediaeval</a> <a href="/enwiki/wiki/Iberian_Peninsula" title="Iberian Peninsula">Iberia</a> during the time of the <a href="/enwiki/wiki/Al-Andalus" title="Al-Andalus">Moorish invasions</a>. A cookbook published in <a href="/enwiki/wiki/Catalan_language" title="Catalan language">Catalan</a> in 1520, the <i>Libre del Coch</i> by Ruperto de Nola, mentions empanadas filled with seafood among its recipes of Catalan, <a href="/enwiki/wiki/Italian_cuisine" title="Italian cuisine">Italian</a>, <a href="/enwiki/wiki/French_cuisine" title="French cuisine">French</a>, and <a href="/enwiki/wiki/Arabian" class="mw-redirect" title="Arabian">Arabian</a> food.<sup id="cite_ref-B11x1_30-0" class="reference"><a href="#cite_note-B11x1-30">[30]</a></sup><sup id="cite_ref-1rW1_31-0" class="reference"><a href="#cite_note-1rW1-31">[31]</a></sup> In turn, it is believed that empanadas and the similar <a href="/enwiki/wiki/Calzone" title="Calzone">calzones</a> are both derived from the Indian meat-filled pies, <i><a href="/enwiki/wiki/Samosa" title="Samosa">samosas</a></i>.<sup id="cite_ref-32" class="reference"><a href="#cite_note-32">[32]</a></sup>
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<tr>
<td><a href="/enwiki/wiki/Ensa%C3%AFmada" title="Ensaïmada">Ensaïmada</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Ensa%C3%AFmades_individuals.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/7/71/Ensa%C3%AFmades_individuals.jpg/120px-Ensa%C3%AFmades_individuals.jpg" decoding="async" width="120" height="72" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/7/71/Ensa%C3%AFmades_individuals.jpg/180px-Ensa%C3%AFmades_individuals.jpg 1.5x, /upwiki/wikipedia/commons/thumb/7/71/Ensa%C3%AFmades_individuals.jpg/240px-Ensa%C3%AFmades_individuals.jpg 2x" data-file-width="2206" data-file-height="1326" /></a></span>
</td>
<td><a href="/enwiki/wiki/Spain" title="Spain">Spain</a>(<a href="/enwiki/wiki/Balearic_Islands" title="Balearic Islands">Balearic Islands</a>)
</td>
<td>A common cuisine eaten in most former Spanish territories in <a href="/enwiki/wiki/Latin_America" title="Latin America">Latin America</a> and the <a href="/enwiki/wiki/Philippines" title="Philippines">Philippines</a>, prepared using strong (high protein) <a href="/enwiki/wiki/Flour" title="Flour">flour</a>, <a href="/enwiki/wiki/Water" title="Water">water</a>, <a href="/enwiki/wiki/Sugar" title="Sugar">sugar</a>, <a href="/enwiki/wiki/Egg_(food)" class="mw-redirect" title="Egg (food)">eggs</a>, <a href="/enwiki/wiki/Mother_dough" class="mw-redirect" title="Mother dough">mother dough</a> and a kind of reduced <a href="/enwiki/wiki/Pork" title="Pork">pork</a> <a href="/enwiki/wiki/Lard" title="Lard">lard</a> named <i>saïm</i>. In <a href="/enwiki/wiki/Ibiza" title="Ibiza">Ibiza</a> there is a sweet called <a href="/enwiki/w/index.php?title=Greixonera&action=edit&redlink=1" class="new" title="Greixonera (page does not exist)">greixonera</a> made with ensaimada pieces left over from the day before.<sup id="cite_ref-33" class="reference"><a href="#cite_note-33">[33]</a></sup>
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<tr>
<td><a href="/enwiki/wiki/Fa_gao" title="Fa gao">Fa gao</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Fa_gao_(enhanced).jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/3/36/Fa_gao_%28enhanced%29.jpg/120px-Fa_gao_%28enhanced%29.jpg" decoding="async" width="120" height="71" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/3/36/Fa_gao_%28enhanced%29.jpg/180px-Fa_gao_%28enhanced%29.jpg 1.5x, /upwiki/wikipedia/commons/thumb/3/36/Fa_gao_%28enhanced%29.jpg/240px-Fa_gao_%28enhanced%29.jpg 2x" data-file-width="2048" data-file-height="1212" /></a></span>
</td>
<td><a href="/enwiki/wiki/China" title="China">China</a>
</td>
<td>A <a href="/enwiki/wiki/China" title="China">Chinese</a> <a href="/enwiki/wiki/Cupcake" title="Cupcake">cupcake</a>-type pastry made with <a href="/enwiki/wiki/Rice_flour" title="Rice flour">rice flour</a> and yeast, the batter is typically left to rest for <a href="/enwiki/wiki/Fermentation_(food)" class="mw-redirect" title="Fermentation (food)">fermentation</a> (such as overnight) prior to being steam-cooked. Commonly consumed on the <a href="/enwiki/wiki/Chinese_New_Year" title="Chinese New Year">Chinese New Year</a>.
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<tr>
<td><a href="/enwiki/wiki/Fazuelos" title="Fazuelos">Fazuelos</a>, Fijuelas, or Deblas
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Fazuelos_sephradic.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/5/55/Fazuelos_sephradic.jpg/120px-Fazuelos_sephradic.jpg" decoding="async" width="120" height="94" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/5/55/Fazuelos_sephradic.jpg/180px-Fazuelos_sephradic.jpg 1.5x, /upwiki/wikipedia/commons/thumb/5/55/Fazuelos_sephradic.jpg/240px-Fazuelos_sephradic.jpg 2x" data-file-width="700" data-file-height="547" /></a></span>
</td>
<td><a href="/enwiki/wiki/Jewish" class="mw-redirect" title="Jewish">Jewish</a> (<a href="/enwiki/wiki/Sephardic" class="mw-redirect" title="Sephardic">Sephardic</a>)
</td>
<td>A fried thin dough made of flour and a large number of eggs. A traditional <a href="/enwiki/wiki/Sephardi_Jews" class="mw-redirect" title="Sephardi Jews">Sephardic</a> Jewish pastry, <a href="/enwiki/wiki/Fazuelos" title="Fazuelos">fazuelos</a> are the usually eaten during the <a href="/enwiki/wiki/Purim" title="Purim">Purim</a> holiday. In <a href="/enwiki/wiki/Italy" title="Italy">Italy</a>, fazuelos are called <i>orecchie di Ammon</i> meaning "Haman's ears" in reference to Haman, the villain of the Purim story. <a href="/enwiki/wiki/History_of_the_Jews_in_Turkey" title="History of the Jews in Turkey">Turkish Jews</a> add <a href="/enwiki/wiki/Brandy" title="Brandy">brandy</a> to the dough and <a href="/enwiki/wiki/History_of_the_Jews_in_Morocco" class="mw-redirect" title="History of the Jews in Morocco">Moroccan Jews</a> eat them with cinnamon and syrup.
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<tr>
<td><a href="/enwiki/wiki/Fig_roll" title="Fig roll">Fig roll</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Fig-Newtons-Stacked.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/c/c9/Fig-Newtons-Stacked.jpg/120px-Fig-Newtons-Stacked.jpg" decoding="async" width="120" height="94" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/c/c9/Fig-Newtons-Stacked.jpg/180px-Fig-Newtons-Stacked.jpg 1.5x, /upwiki/wikipedia/commons/thumb/c/c9/Fig-Newtons-Stacked.jpg/240px-Fig-Newtons-Stacked.jpg 2x" data-file-width="1660" data-file-height="1300" /></a></span>
</td>
<td><a href="/enwiki/wiki/Ancient_Egypt" title="Ancient Egypt">Egypt (Ancient)</a><sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/enwiki/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (September 2019)">citation needed</span></a></i>]</sup>
</td>
<td>An ancient <a href="/enwiki/wiki/Egypt" title="Egypt">Egyptian</a> pastry,<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/enwiki/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This isn't mentioned at fig roll or ancient egyptian cuisine, needs a source (September 2019)">citation needed</span></a></i>]</sup> filled with <a href="/enwiki/wiki/Ficus" title="Ficus">fig</a> paste. Pictured is a mass-produced product. Forerunner of the <a href="/enwiki/wiki/Fig_Newton" class="mw-redirect" title="Fig Newton">Fig Newton</a>
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<tr>
<td><a href="/enwiki/wiki/Flaky_pastry" title="Flaky pastry">Flaky pastry</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Sweet_potato_flaky_pastry.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/5/58/Sweet_potato_flaky_pastry.jpg/120px-Sweet_potato_flaky_pastry.jpg" decoding="async" width="120" height="102" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/5/58/Sweet_potato_flaky_pastry.jpg/180px-Sweet_potato_flaky_pastry.jpg 1.5x, /upwiki/wikipedia/commons/thumb/5/58/Sweet_potato_flaky_pastry.jpg/240px-Sweet_potato_flaky_pastry.jpg 2x" data-file-width="3982" data-file-height="3392" /></a></span>
</td>
<td>
</td>
<td>In <a href="/enwiki/wiki/Baking" title="Baking">baking</a>, a flaky pastry (also known as a "quick puff pastry" or "blitz puff pastry")<sup id="cite_ref-34" class="reference"><a href="#cite_note-34">[34]</a></sup> is a light, flaky, unleavened pastry, similar to a <a href="/enwiki/wiki/Puff_pastry" title="Puff pastry">puff pastry</a>. The main difference is that in a flaky pastry, large lumps of <a href="/enwiki/wiki/Shortening" title="Shortening">shortening</a> (approximately 1-in./2½ cm. across), are mixed into the dough, as opposed to a large rectangle of shortening with a puff pastry.
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<tr>
<td><a href="/enwiki/wiki/Flaugnarde" title="Flaugnarde">Flaugnarde</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Clafoutis.jpg" class="mw-file-description" title="Clafoutis"><img alt="Clafoutis" src="/upwiki/wikipedia/commons/thumb/c/c6/Clafoutis.jpg/122px-Clafoutis.jpg" decoding="async" width="122" height="94" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/c/c6/Clafoutis.jpg/183px-Clafoutis.jpg 1.5x, /upwiki/wikipedia/commons/thumb/c/c6/Clafoutis.jpg/244px-Clafoutis.jpg 2x" data-file-width="500" data-file-height="385" /></a></span>
</td>
<td><a href="/enwiki/wiki/France" title="France">France</a>
</td>
<td>a baked <a href="/enwiki/wiki/French_cuisine" title="French cuisine">French</a> <a href="/enwiki/wiki/Dessert" title="Dessert">dessert</a> with fruit or nuts arranged in a buttered dish and covered with a thick <a href="/enwiki/wiki/Flan_(pie)" title="Flan (pie)">flan</a>-like batter.
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<tr>
<td><a href="/enwiki/wiki/Flaons" class="mw-redirect" title="Flaons">Flaons</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Flaons_de_morella1.JPG" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/7/78/Flaons_de_morella1.JPG/120px-Flaons_de_morella1.JPG" decoding="async" width="120" height="88" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/7/78/Flaons_de_morella1.JPG/180px-Flaons_de_morella1.JPG 1.5x, /upwiki/wikipedia/commons/thumb/7/78/Flaons_de_morella1.JPG/240px-Flaons_de_morella1.JPG 2x" data-file-width="1569" data-file-height="1147" /></a></span>
</td>
<td><a href="/enwiki/wiki/Spain" title="Spain">Spain</a>
</td>
<td>Flaons have different shapes, and fillings usually consist of some type of cheese, varying according to the location. Sweet flaons are usually sweetened with <a href="/enwiki/wiki/Sugar" title="Sugar">sugar</a>, but <a href="/enwiki/wiki/Honey" title="Honey">honey</a> was traditionally used more often. Historically the first recorded mention of these cakes is from 1252 and they are mentioned as well in <a href="/enwiki/wiki/Ramon_Llull" title="Ramon Llull">Ramon Llull</a>'s book <i><a href="/enwiki/wiki/Blanquerna" title="Blanquerna">Blanquerna</a></i>, written in 1283.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/enwiki/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (May 2012)">citation needed</span></a></i>]</sup>
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<td><a href="/enwiki/wiki/Flies_graveyard" class="mw-redirect" title="Flies graveyard">Flies graveyard</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Flies_cemetery_(cropped).jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/8/89/Flies_cemetery_%28cropped%29.jpg/120px-Flies_cemetery_%28cropped%29.jpg" decoding="async" width="120" height="64" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/8/89/Flies_cemetery_%28cropped%29.jpg/180px-Flies_cemetery_%28cropped%29.jpg 1.5x, /upwiki/wikipedia/commons/thumb/8/89/Flies_cemetery_%28cropped%29.jpg/240px-Flies_cemetery_%28cropped%29.jpg 2x" data-file-width="1342" data-file-height="716" /></a></span>
</td>
<td><a href="/enwiki/wiki/United_Kingdom" title="United Kingdom">United Kingdom</a> (<a href="/enwiki/wiki/England" title="England">England</a>)
</td>
<td>"Flies Graveyard" or "Flies Cemetery" are nicknames used in various counties of <a href="/enwiki/wiki/England" title="England">England</a> for sweet pastries filled with <a href="/enwiki/wiki/Ribes" title="Ribes">currants</a> or <a href="/enwiki/wiki/Raisin" title="Raisin">raisins</a>, which are the "<a href="/enwiki/wiki/Fly" title="Fly">flies</a>" in the "graveyard" or "<a href="/enwiki/wiki/Cemetery" title="Cemetery">cemetery</a>". The mixture is similar to sweet <a href="/enwiki/wiki/Mince_pie" title="Mince pie">mince pies</a>.
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<tr>
<td><a href="/enwiki/wiki/Franzbr%C3%B6tchen" title="Franzbrötchen">Franzbrötchen</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Franzbroetchen.wmt.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/d/d3/Franzbroetchen.wmt.jpg/120px-Franzbroetchen.wmt.jpg" decoding="async" width="120" height="86" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/d/d3/Franzbroetchen.wmt.jpg/180px-Franzbroetchen.wmt.jpg 1.5x, /upwiki/wikipedia/commons/thumb/d/d3/Franzbroetchen.wmt.jpg/240px-Franzbroetchen.wmt.jpg 2x" data-file-width="730" data-file-height="526" /></a></span>
</td>
<td><a href="/enwiki/wiki/Germany" title="Germany">Germany</a> (northern)
</td>
<td>Commonly found in northern Germany, especially <a href="/enwiki/wiki/Hamburg" title="Hamburg">Hamburg</a>, Franzbrötchen is a small, sweet pastry, baked with butter and <a href="/enwiki/wiki/Cinnamon" title="Cinnamon">cinnamon</a>. Sometimes other ingredients are used, such as chocolate or raisins.
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<tr>
<td><a href="/enwiki/wiki/Galette" title="Galette">Galette</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Galette_des_Rois.png" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/f/fa/Galette_des_Rois.png/120px-Galette_des_Rois.png" decoding="async" width="120" height="89" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/f/fa/Galette_des_Rois.png/180px-Galette_des_Rois.png 1.5x, /upwiki/wikipedia/commons/thumb/f/fa/Galette_des_Rois.png/240px-Galette_des_Rois.png 2x" data-file-width="1035" data-file-height="766" /></a></span>
</td>
<td><a href="/enwiki/wiki/France" title="France">France</a>
</td>
<td>Galette is a term used in <a href="/enwiki/wiki/French_cuisine" title="French cuisine">French cuisine</a> to designate various types of flat, round or freeform crusty <a href="/enwiki/wiki/Cakes" class="mw-redirect" title="Cakes">cakes</a>. One of the most known is the "galette des rois".
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<tr>
<td><a href="/enwiki/wiki/G%C3%A2teau_Basque" title="Gâteau Basque">Gâteau Basque</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Recette_gateau_basque_etape_12.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/a/a3/Recette_gateau_basque_etape_12.jpg/120px-Recette_gateau_basque_etape_12.jpg" decoding="async" width="120" height="90" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/a/a3/Recette_gateau_basque_etape_12.jpg/180px-Recette_gateau_basque_etape_12.jpg 1.5x, /upwiki/wikipedia/commons/thumb/a/a3/Recette_gateau_basque_etape_12.jpg/240px-Recette_gateau_basque_etape_12.jpg 2x" data-file-width="1024" data-file-height="768" /></a></span>
</td>
<td><a href="/enwiki/wiki/France" title="France">France</a> (<a href="/enwiki/wiki/Northern_Basque_Country" class="mw-redirect" title="Northern Basque Country">Basque</a> region)
</td>
<td>Gâteau Basque is typically constructed from layers of an <a href="/enwiki/wiki/Almond_flour" class="mw-redirect" title="Almond flour">almond flour</a> based cake with a filling of either <a href="/enwiki/wiki/Pastry_cream" class="mw-redirect" title="Pastry cream">pastry cream</a> or preserved cherries.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Shorgoghal" title="Shorgoghal">Şorqoğal</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Cuisine_of_Azerbaijan_-_Shorqogal.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/1/15/Cuisine_of_Azerbaijan_-_Shorqogal.jpg/120px-Cuisine_of_Azerbaijan_-_Shorqogal.jpg" decoding="async" width="120" height="139" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/1/15/Cuisine_of_Azerbaijan_-_Shorqogal.jpg/180px-Cuisine_of_Azerbaijan_-_Shorqogal.jpg 1.5x, /upwiki/wikipedia/commons/thumb/1/15/Cuisine_of_Azerbaijan_-_Shorqogal.jpg/240px-Cuisine_of_Azerbaijan_-_Shorqogal.jpg 2x" data-file-width="563" data-file-height="652" /></a></span>
</td>
<td><a href="/enwiki/wiki/Azerbaijan" title="Azerbaijan">Azerbaijan</a>
</td>
<td>Şor qoğal is traditional food from Azerbaijan which consist of dough thin layers with different flavors and butter between the layers.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Gibanica" title="Gibanica">Gibanica</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Gibanica_single_slice_with_full_pie_in_background.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/e/e9/Gibanica_single_slice_with_full_pie_in_background.jpg/120px-Gibanica_single_slice_with_full_pie_in_background.jpg" decoding="async" width="120" height="80" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/e/e9/Gibanica_single_slice_with_full_pie_in_background.jpg/180px-Gibanica_single_slice_with_full_pie_in_background.jpg 1.5x, /upwiki/wikipedia/commons/thumb/e/e9/Gibanica_single_slice_with_full_pie_in_background.jpg/240px-Gibanica_single_slice_with_full_pie_in_background.jpg 2x" data-file-width="788" data-file-height="524" /></a></span>
</td>
<td><a href="/enwiki/wiki/Balkans" title="Balkans">Balkans</a>
</td>
<td>A traditional <a href="/enwiki/wiki/Serbian_cuisine" title="Serbian cuisine">Serbian</a> 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 <a href="/enwiki/wiki/Layer_cake" title="Layer cake">multi-layered cakes</a>.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Gujia" title="Gujia">Gujiya</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Paagi_hui_Gujiya_or_Chashni_wali_Gujiya_-_Gujarat_-_SHAILI_002.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/3/32/Paagi_hui_Gujiya_or_Chashni_wali_Gujiya_-_Gujarat_-_SHAILI_002.jpg/120px-Paagi_hui_Gujiya_or_Chashni_wali_Gujiya_-_Gujarat_-_SHAILI_002.jpg" decoding="async" width="120" height="160" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/3/32/Paagi_hui_Gujiya_or_Chashni_wali_Gujiya_-_Gujarat_-_SHAILI_002.jpg/180px-Paagi_hui_Gujiya_or_Chashni_wali_Gujiya_-_Gujarat_-_SHAILI_002.jpg 1.5x, /upwiki/wikipedia/commons/thumb/3/32/Paagi_hui_Gujiya_or_Chashni_wali_Gujiya_-_Gujarat_-_SHAILI_002.jpg/240px-Paagi_hui_Gujiya_or_Chashni_wali_Gujiya_-_Gujarat_-_SHAILI_002.jpg 2x" data-file-width="3072" data-file-height="4096" /></a></span>
</td>
<td><a href="/enwiki/wiki/India" title="India">India</a>
</td>
<td>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 <a href="/enwiki/wiki/Ghee" title="Ghee">ghee</a>, and sometimes soaked in sugar syrup. It is popular in the northern part of India during the festival of <a href="/enwiki/wiki/Holi" title="Holi">Holi</a>.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/G%C3%B6zleme" title="Gözleme">Gözleme</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Food_from_Turkey_(G%C3%B6zleme).jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/8/8e/Food_from_Turkey_%28G%C3%B6zleme%29.jpg/120px-Food_from_Turkey_%28G%C3%B6zleme%29.jpg" decoding="async" width="120" height="65" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/8/8e/Food_from_Turkey_%28G%C3%B6zleme%29.jpg/180px-Food_from_Turkey_%28G%C3%B6zleme%29.jpg 1.5x, /upwiki/wikipedia/commons/thumb/8/8e/Food_from_Turkey_%28G%C3%B6zleme%29.jpg/240px-Food_from_Turkey_%28G%C3%B6zleme%29.jpg 2x" data-file-width="1188" data-file-height="644" /></a></span>
</td>
<td><a href="/enwiki/wiki/Turkey" title="Turkey">Turkey</a>
</td>
<td>A <a href="/enwiki/wiki/Umami" title="Umami">savory</a> traditional <a href="/enwiki/wiki/Turkey" title="Turkey">Turkish</a> handmade and hand-rolled pastry. Fresh pastry is rolled out, filled and sealed, then cooked over a griddle. Fillings include spinach, <a href="/enwiki/wiki/Beyaz_peynir" title="Beyaz peynir">beyaz peynir</a>, minced meat, egg and other foodstuffs.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Gundain" title="Gundain">Gundain</a>
</td>
<td>
</td>
<td><a href="/enwiki/wiki/Tibet" title="Tibet">Tibet</a>
</td>
<td>A pastry in <a href="/enwiki/wiki/Tibetan_cuisine" title="Tibetan cuisine">Tibetan cuisine</a> made from <a href="/enwiki/wiki/Barley" title="Barley">barley</a> grain and yeast (fermented into a light barley beer), with <a href="/enwiki/wiki/Tsampa" title="Tsampa">tsampa</a>, dry curd cheese, wild <a href="/enwiki/wiki/Ginseng" title="Ginseng">ginseng</a> and <a href="/enwiki/wiki/Brown_sugar" title="Brown sugar">brown sugar</a>.<sup id="cite_ref-LiJiang2003_35-0" class="reference"><a href="#cite_note-LiJiang2003-35">[35]</a></sup> This pastry is often served during the <a href="/enwiki/wiki/Tibetan_New_Year" class="mw-redirect" title="Tibetan New Year">Tibetan New Year</a> and <a href="/enwiki/wiki/Losar" title="Losar">Losar</a> as a starter.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Gustavus_Adolphus_pastry" title="Gustavus Adolphus pastry">Gustavus Adolphus pastry</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:GustavAdolfBakelse.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/c/cd/GustavAdolfBakelse.jpg/120px-GustavAdolfBakelse.jpg" decoding="async" width="120" height="90" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/c/cd/GustavAdolfBakelse.jpg/180px-GustavAdolfBakelse.jpg 1.5x, /upwiki/wikipedia/commons/thumb/c/cd/GustavAdolfBakelse.jpg/240px-GustavAdolfBakelse.jpg 2x" data-file-width="2816" data-file-height="2112" /></a></span>
</td>
<td><a href="/enwiki/wiki/Sweden" title="Sweden">Sweden</a>
</td>
<td>Pastry named for King <a href="/enwiki/wiki/Gustavus_Adolphus_of_Sweden" class="mw-redirect" title="Gustavus Adolphus of Sweden">Gustavus Adolphus of Sweden</a>, eaten every year on his memorial day, <a href="/enwiki/wiki/Gustavus_Adolphus_Day" title="Gustavus Adolphus Day">Gustavus Adolphus Day</a>, 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.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Gyeongju_bread" class="mw-redirect" title="Gyeongju bread">Gyeongju bread</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Hwangnam_bread_(cropped).JPG" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/9/93/Hwangnam_bread_%28cropped%29.JPG/120px-Hwangnam_bread_%28cropped%29.JPG" decoding="async" width="120" height="115" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/9/93/Hwangnam_bread_%28cropped%29.JPG/180px-Hwangnam_bread_%28cropped%29.JPG 1.5x, /upwiki/wikipedia/commons/thumb/9/93/Hwangnam_bread_%28cropped%29.JPG/240px-Hwangnam_bread_%28cropped%29.JPG 2x" data-file-width="952" data-file-height="914" /></a></span>
</td>
<td><a href="/enwiki/wiki/South_Korea" title="South Korea">South Korea</a> (<a href="/enwiki/wiki/Gyeongju" title="Gyeongju">Gyeongju</a> City, <a href="/enwiki/wiki/Hwanghae" class="mw-redirect" title="Hwanghae">Hwanghae</a>)
</td>
<td>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 <a href="/enwiki/wiki/North_Hwanghae_Province" title="North Hwanghae Province">North</a> and <a href="/enwiki/wiki/South_Hwanghae_Province" title="South Hwanghae Province">South Hwanghae Provinces</a> in 1954. A local specialty of Gyeongju City, <a href="/enwiki/wiki/South_Korea" title="South Korea">South Korea</a>. A small pastry with a filling of <a href="/enwiki/wiki/Red_bean_paste" title="Red bean paste">red bean paste</a>. 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.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Haddekuche" title="Haddekuche">Haddekuche</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Haddekuche.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/c/c8/Haddekuche.jpg/120px-Haddekuche.jpg" decoding="async" width="120" height="63" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/c/c8/Haddekuche.jpg/180px-Haddekuche.jpg 1.5x, /upwiki/wikipedia/commons/thumb/c/c8/Haddekuche.jpg/240px-Haddekuche.jpg 2x" data-file-width="1040" data-file-height="546" /></a></span>
</td>
<td><a href="/enwiki/wiki/Germany" title="Germany">Germany</a> (<a href="/enwiki/wiki/Frankfurt" title="Frankfurt">Frankfurt</a>, <a href="/enwiki/wiki/Hesse" title="Hesse">Hesse</a>)
</td>
<td>A traditional pastry made in Frankfurt, Hesse, Germany, it is typically a diamond-shaped <a href="/enwiki/wiki/Gingerbread" title="Gingerbread">gingerbread</a>. The word <i>Haddekuche</i> means "hard cake". This is because it tends to dry relatively quickly and then become very hard.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Hamantash" title="Hamantash">Hamantash</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Homemade_hamantaschen_(cropped).jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/2/2b/Homemade_hamantaschen_%28cropped%29.jpg/120px-Homemade_hamantaschen_%28cropped%29.jpg" decoding="async" width="120" height="106" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/2/2b/Homemade_hamantaschen_%28cropped%29.jpg/180px-Homemade_hamantaschen_%28cropped%29.jpg 1.5x, /upwiki/wikipedia/commons/thumb/2/2b/Homemade_hamantaschen_%28cropped%29.jpg/240px-Homemade_hamantaschen_%28cropped%29.jpg 2x" data-file-width="1234" data-file-height="1090" /></a></span>
</td>
<td><a href="/enwiki/wiki/Jewish" class="mw-redirect" title="Jewish">Jewish</a> (<a href="/enwiki/wiki/Ashkenazi" class="mw-redirect" title="Ashkenazi">Ashkenazi</a>)
</td>
<td>A filled-pocket cookie or pastry in <a href="/enwiki/wiki/Ashkenazi_Jews" title="Ashkenazi Jews">Ashkenazi</a> <a href="/enwiki/wiki/Jewish_cuisine" title="Jewish cuisine">Jewish cuisine</a> recognizable for its three-cornered shape and eaten as part of the holiday of <a href="/enwiki/wiki/Purim" title="Purim">Purim</a>. They typically have a filling in the center. including <a href="/enwiki/wiki/Poppy_seed" title="Poppy seed">poppy seed</a> (the oldest and most traditional variety),<sup id="cite_ref-36" class="reference"><a href="#cite_note-36">[36]</a></sup> <a href="/enwiki/wiki/Plum" title="Plum">prunes</a>, nut, <a href="/enwiki/wiki/Date_(fruit)" class="mw-redirect" title="Date (fruit)">date</a>, <a href="/enwiki/wiki/Apricot" title="Apricot">apricot</a>, apple, fruit <a href="/enwiki/wiki/Preserves" class="mw-redirect" title="Preserves">preserves</a>, <a href="/enwiki/wiki/Cherry" title="Cherry">cherry</a>, chocolate, <a href="/enwiki/wiki/Dulce_de_leche" title="Dulce de leche">dulce de leche</a>, <a href="/enwiki/wiki/Halva" title="Halva">halva</a>, or even <a href="/enwiki/wiki/Caramel" title="Caramel">caramel</a> or cheese.<sup id="cite_ref-37" class="reference"><a href="#cite_note-37">[37]</a></sup> Their formation varies from hard pastry to soft doughy casings.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Hellimli" title="Hellimli">Hellimli</a>
</td>
<td>
</td>
<td><a href="/enwiki/wiki/Cyprus" title="Cyprus">Cyprus</a>
</td>
<td>A <a href="/enwiki/wiki/Cypriot_cuisine" title="Cypriot cuisine">Cypriot</a> savory <a href="/enwiki/wiki/Pastry" title="Pastry">pastry</a> made with <a href="/enwiki/wiki/Halloumi" title="Halloumi">Halloumi</a> cheese.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Heong_Peng" title="Heong Peng">Heong Peng</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Heong_Peng_at_Keong_Kee_(15614273663).jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/0/03/Heong_Peng_at_Keong_Kee_%2815614273663%29.jpg/120px-Heong_Peng_at_Keong_Kee_%2815614273663%29.jpg" decoding="async" width="120" height="90" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/0/03/Heong_Peng_at_Keong_Kee_%2815614273663%29.jpg/180px-Heong_Peng_at_Keong_Kee_%2815614273663%29.jpg 1.5x, /upwiki/wikipedia/commons/thumb/0/03/Heong_Peng_at_Keong_Kee_%2815614273663%29.jpg/240px-Heong_Peng_at_Keong_Kee_%2815614273663%29.jpg 2x" data-file-width="2048" data-file-height="1536" /></a></span>
</td>
<td><a href="/enwiki/wiki/Malaysia" title="Malaysia">Malaysia</a>
</td>
<td>Heong Peng resemble slightly flattened balls, contain a sweet sticky filling made from <a href="/enwiki/wiki/Malt" title="Malt">malt</a> and <a href="/enwiki/wiki/Shallot" title="Shallot">shallots</a>, 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 <a href="/enwiki/wiki/Peninsular_Malaysia" title="Peninsular Malaysia">Peninsular Malaysia</a>.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Hot_water_crust_pastry" title="Hot water crust pastry">Hot water crust pastry</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:-2015-12-22_Homemade_Pork_Pie,_Trimingham,_Norfolk.JPG" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/8/8a/-2015-12-22_Homemade_Pork_Pie%2C_Trimingham%2C_Norfolk.JPG/120px--2015-12-22_Homemade_Pork_Pie%2C_Trimingham%2C_Norfolk.JPG" decoding="async" width="120" height="90" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/8/8a/-2015-12-22_Homemade_Pork_Pie%2C_Trimingham%2C_Norfolk.JPG/180px--2015-12-22_Homemade_Pork_Pie%2C_Trimingham%2C_Norfolk.JPG 1.5x, /upwiki/wikipedia/commons/thumb/8/8a/-2015-12-22_Homemade_Pork_Pie%2C_Trimingham%2C_Norfolk.JPG/240px--2015-12-22_Homemade_Pork_Pie%2C_Trimingham%2C_Norfolk.JPG 2x" data-file-width="5152" data-file-height="3864" /></a></span>
</td>
<td><a href="/enwiki/wiki/United_Kingdom" title="United Kingdom">United Kingdom</a> (<a href="/enwiki/wiki/England" title="England">England</a>)
</td>
<td>Hot water crust is a type of pastry used for <a href="https://en.wiktionary.org/wiki/savory" class="extiw" title="wikt:savory">savory</a> <a href="/enwiki/wiki/Pie" title="Pie">pies</a>, such as <a href="/enwiki/wiki/Pork_pie" title="Pork pie">pork pies</a>, <a href="/enwiki/wiki/Game_pie" title="Game pie">game pies</a> and, more rarely, <a href="/enwiki/wiki/Steak_and_kidney_pie" title="Steak and kidney pie">steak and kidney pies</a>. 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 <a href="/enwiki/wiki/Aspic" title="Aspic">jelly</a> or <a href="/enwiki/wiki/Gravy" title="Gravy">gravy</a> as they cool, often through a central hole in the crust made expressly for the purpose during raising.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Huff_paste" title="Huff paste">Huff paste</a>
</td>
<td>
</td>
<td><a href="/enwiki/wiki/United_Kingdom" title="United Kingdom">United Kingdom</a> (<a href="/enwiki/wiki/England" title="England">England</a>)
</td>
<td>Huff paste was a cooking technique that involved making a stiff pie shell<sup id="cite_ref-38" class="reference"><a href="#cite_note-38">[38]</a></sup> or "coffin" using a mixture of flour, <a href="/enwiki/wiki/Suet" title="Suet">suet</a> (raw beef or <a href="/enwiki/wiki/Mutton" class="mw-redirect" title="Mutton">mutton</a> 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.<sup id="cite_ref-39" class="reference"><a href="#cite_note-39">[39]</a></sup> Its main purpose was to create a solid container for the pie's ingredients. A dish from <a href="/enwiki/wiki/Wiltshire" title="Wiltshire">Wiltshire</a> called the <a href="/enwiki/wiki/Devizes_Pie" class="mw-redirect" title="Devizes Pie">Devizes Pie</a>, is layered <a href="/enwiki/wiki/Forcemeat" title="Forcemeat">forcemeat</a> or <a href="/enwiki/wiki/Offal" title="Offal">offal</a> cooked under a huff paste.<sup id="cite_ref-40" class="reference"><a href="#cite_note-40">[40]</a></sup><sup class="noprint Inline-Template" style="white-space:nowrap;">[<i><a href="/enwiki/wiki/Wikipedia:Verifiability" title="Wikipedia:Verifiability"><span title="The material near this tag failed verification of its source citation(s). (May 2012)">failed verification</span></a></i>]</sup>
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Inipit" title="Inipit">Inipit</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:05318jfFoods_of_Bulacan_Philippinesfvf_14.jpg" class="mw-file-description" title="05318jfFoods of Bulacan Philippinesfvf 14"><img alt="05318jfFoods of Bulacan Philippinesfvf 14" src="/upwiki/wikipedia/commons/thumb/d/d2/05318jfFoods_of_Bulacan_Philippinesfvf_14.jpg/120px-05318jfFoods_of_Bulacan_Philippinesfvf_14.jpg" decoding="async" width="120" height="90" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/d/d2/05318jfFoods_of_Bulacan_Philippinesfvf_14.jpg/180px-05318jfFoods_of_Bulacan_Philippinesfvf_14.jpg 1.5x, /upwiki/wikipedia/commons/thumb/d/d2/05318jfFoods_of_Bulacan_Philippinesfvf_14.jpg/240px-05318jfFoods_of_Bulacan_Philippinesfvf_14.jpg 2x" data-file-width="4608" data-file-height="3456" /></a></span>
</td>
<td><a href="/enwiki/wiki/Philippines" title="Philippines">Philippines</a>
</td>
<td>Inipit is a flat pastry made of flour, milk, <a href="/enwiki/wiki/Lard" title="Lard">lard</a>, and sugar. <a href="/enwiki/wiki/Guiguinto,_Bulacan" class="mw-redirect" title="Guiguinto, Bulacan">Guiguinto, Bulacan</a> is known for its inipit.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Jachnun" title="Jachnun">Jachnun</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Jachnun_(cropped).jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/3/3b/Jachnun_%28cropped%29.jpg/120px-Jachnun_%28cropped%29.jpg" decoding="async" width="120" height="125" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/3/3b/Jachnun_%28cropped%29.jpg/180px-Jachnun_%28cropped%29.jpg 1.5x, /upwiki/wikipedia/commons/thumb/3/3b/Jachnun_%28cropped%29.jpg/240px-Jachnun_%28cropped%29.jpg 2x" data-file-width="1200" data-file-height="1248" /></a></span>
</td>
<td><a href="/enwiki/wiki/Jewish" class="mw-redirect" title="Jewish">Jewish</a> (<a href="/enwiki/wiki/Yemen" title="Yemen">Yemen</a>)
</td>
<td>A traditional <a href="/enwiki/wiki/Yemenite_Jews" title="Yemenite Jews">Yemenite</a> <a href="/enwiki/wiki/Jewish" class="mw-redirect" title="Jewish">Jewish</a> dish prepared from rolled <a href="/enwiki/wiki/Dough" title="Dough">dough</a> which is baked on very low heat for about ten hours. The dough is rolled out thinly, brushed with shortening (traditionally, <a href="/enwiki/wiki/Clarified_butter" title="Clarified butter">clarified butter</a> or <i>samneh</i>), and rolled up, similar to puff pastry.<sup id="cite_ref-41" class="reference"><a href="#cite_note-41">[41]</a></sup> Pictured is Jachnun served with fresh grated tomato and <a href="/enwiki/wiki/Skhug" class="mw-redirect" title="Skhug">skhug</a>.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Jalebi" title="Jalebi">Jalebi</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Jalebi_(sweet).jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/3/3b/Jalebi_%28sweet%29.jpg/120px-Jalebi_%28sweet%29.jpg" decoding="async" width="120" height="90" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/3/3b/Jalebi_%28sweet%29.jpg/180px-Jalebi_%28sweet%29.jpg 1.5x, /upwiki/wikipedia/commons/thumb/3/3b/Jalebi_%28sweet%29.jpg/240px-Jalebi_%28sweet%29.jpg 2x" data-file-width="1280" data-file-height="960" /></a></span>
</td>
<td><a href="/enwiki/wiki/India" title="India">India</a>, <a href="/enwiki/wiki/Pakistan" title="Pakistan">Pakistan</a>
</td>
<td>A sweet popular in <a href="/enwiki/wiki/India" title="India">India</a> and some other parts of <a href="/enwiki/wiki/South-Asia" class="mw-redirect" title="South-Asia">South-Asia</a>. It is made by <a href="/enwiki/wiki/Deep_frying" title="Deep frying">deep-frying</a> <a href="/enwiki/wiki/Batter_(cooking)" title="Batter (cooking)">batter</a> in <a href="/enwiki/wiki/Pretzel" title="Pretzel">pretzel</a> or circular shapes, which are then soaked in syrup. They have a somewhat chewy <a href="/enwiki/wiki/Texture_(food)" class="mw-redirect" title="Texture (food)">texture</a> with a crystallized <a href="/enwiki/wiki/Sugar" title="Sugar">sugary</a> exterior coating. <a href="/enwiki/wiki/Citric_acid" title="Citric acid">Citric acid</a> or <a href="/enwiki/wiki/Lime_(fruit)" title="Lime (fruit)">lime</a> juice is sometimes added to the syrup, as well as <a href="/enwiki/wiki/Rosewater" class="mw-redirect" title="Rosewater">rosewater</a> or other flavours such as <a href="/enwiki/wiki/Kewra" title="Kewra">kewra</a> water.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Jambon" title="Jambon">Jambon</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Jambon_(pastry).jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/8/85/Jambon_%28pastry%29.jpg/120px-Jambon_%28pastry%29.jpg" decoding="async" width="120" height="90" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/8/85/Jambon_%28pastry%29.jpg/180px-Jambon_%28pastry%29.jpg 1.5x, /upwiki/wikipedia/commons/thumb/8/85/Jambon_%28pastry%29.jpg/240px-Jambon_%28pastry%29.jpg 2x" data-file-width="4000" data-file-height="3000" /></a></span>
</td>
<td><a href="/enwiki/wiki/Republic_of_Ireland" title="Republic of Ireland">Ireland</a>
</td>
<td>Square pastries filled with cheese and chunks of ham.<sup id="cite_ref-42" class="reference"><a href="#cite_note-42">[42]</a></sup>
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Jesuite" class="mw-redirect" title="Jesuite">Jesuite</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:J%C3%A9suite_(8090911085).jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/c/c9/J%C3%A9suite_%288090911085%29.jpg/120px-J%C3%A9suite_%288090911085%29.jpg" decoding="async" width="120" height="55" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/c/c9/J%C3%A9suite_%288090911085%29.jpg/180px-J%C3%A9suite_%288090911085%29.jpg 1.5x, /upwiki/wikipedia/commons/thumb/c/c9/J%C3%A9suite_%288090911085%29.jpg/240px-J%C3%A9suite_%288090911085%29.jpg 2x" data-file-width="2249" data-file-height="1032" /></a></span>
</td>
<td><a href="/enwiki/wiki/France" title="France">France</a>
</td>
<td>A triangular, flake pastry filled with <a href="/enwiki/wiki/Frangipane" title="Frangipane">frangipane</a> cream and topped with sliced almonds and powdered sugar. The pastry originated in France and the name refers to the triangular shape of a <a href="/enwiki/wiki/Jesuit" class="mw-redirect" title="Jesuit">Jesuit</a>’s hat.<sup id="cite_ref-43" class="reference"><a href="#cite_note-43">[43]</a></sup>
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Joulutorttu_(pastry)" class="mw-redirect" title="Joulutorttu (pastry)">Joulutorttu</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Joulutorttuja.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/f/f1/Joulutorttuja.jpg/120px-Joulutorttuja.jpg" decoding="async" width="120" height="90" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/f/f1/Joulutorttuja.jpg/180px-Joulutorttuja.jpg 1.5x, /upwiki/wikipedia/commons/thumb/f/f1/Joulutorttuja.jpg/240px-Joulutorttuja.jpg 2x" data-file-width="1600" data-file-height="1200" /></a></span>
</td>
<td><a href="/enwiki/wiki/Finland" title="Finland">Finland</a>
</td>
<td>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.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Kal%C3%A1cs" class="mw-redirect" title="Kalács">Kalács</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Lob_NARkult_09.JPG" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/6/64/Lob_NARkult_09.JPG/120px-Lob_NARkult_09.JPG" decoding="async" width="120" height="80" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/6/64/Lob_NARkult_09.JPG/180px-Lob_NARkult_09.JPG 1.5x, /upwiki/wikipedia/commons/thumb/6/64/Lob_NARkult_09.JPG/240px-Lob_NARkult_09.JPG 2x" data-file-width="3872" data-file-height="2592" /></a></span>
</td>
<td><a href="/enwiki/wiki/Hungary" title="Hungary">Hungary</a>
</td>
<td>A <a href="/enwiki/wiki/Hungarians" title="Hungarians">Hungarian</a> sweet bread very similar to <a href="/enwiki/wiki/Brioche" title="Brioche">brioche</a>, usually baked in a braided form, and traditionally considered an <a href="/enwiki/wiki/Easter" title="Easter">Easter</a> 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 <a href="/enwiki/wiki/Dough" title="Dough">dough</a>, and enriched with milk and eggs as well.<sup id="cite_ref-44" class="reference"><a href="#cite_note-44">[44]</a></sup> Kalács are baked in an oven or <a href="/enwiki/wiki/Brick_oven" class="mw-redirect" title="Brick oven">brick oven</a>, sometimes directly on the stones of the brick oven, or on a baking sheet. Similar products are kalach (<a href="/enwiki/wiki/Russia" title="Russia">Russia</a>), kolach (<a href="/enwiki/wiki/Ukraine" title="Ukraine">Ukraine</a>, <a href="/enwiki/wiki/Bulgaria" title="Bulgaria">Bulgaria</a>), kolač (<a href="/enwiki/wiki/Serbia" title="Serbia">Serbia</a>), colac (<a href="/enwiki/wiki/Romania" title="Romania">Romania</a>, <a href="/enwiki/wiki/Moldova" title="Moldova">Moldova</a>).
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Kanafeh" class="mw-redirect" title="Kanafeh">Kanafeh</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Kinafa.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/3/34/Kinafa.jpg/120px-Kinafa.jpg" decoding="async" width="120" height="85" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/3/34/Kinafa.jpg/180px-Kinafa.jpg 1.5x, /upwiki/wikipedia/commons/thumb/3/34/Kinafa.jpg/240px-Kinafa.jpg 2x" data-file-width="1958" data-file-height="1393" /></a></span>
</td>
<td><a href="/enwiki/wiki/Middle_East" title="Middle East">Middle East</a>
</td>
<td>A Middle Eastern sweet made of very fine <a href="/enwiki/wiki/Vermicelli" title="Vermicelli">vermicelli</a>-like pastry. It is sometimes known as <i>shredded <a href="/enwiki/wiki/Filo" title="Filo">filo</a></i>. Kanafeh, along with the closely related <a href="/enwiki/wiki/Qata%27if" class="mw-redirect" title="Qata'if">qata'if</a>, is recorded in medieval Arab cookbooks from various regions.<sup id="cite_ref-45" class="reference"><a href="#cite_note-45">[45]</a></sup> It has also been a staple of the <a href="/enwiki/wiki/Ottoman_cuisine" title="Ottoman cuisine">cuisines of the former Ottoman Empire</a> in the Eastern Mediterranean. Several variations of the dish exist.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Karakudamono" title="Karakudamono">Karakudamono</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Kankidan_01.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/8/81/Kankidan_01.jpg/120px-Kankidan_01.jpg" decoding="async" width="120" height="131" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/8/81/Kankidan_01.jpg/180px-Kankidan_01.jpg 1.5x, /upwiki/wikipedia/commons/thumb/8/81/Kankidan_01.jpg/240px-Kankidan_01.jpg 2x" data-file-width="1464" data-file-height="1600" /></a></span>
</td>
<td><a href="/enwiki/wiki/Japan" title="Japan">Japan</a>
</td>
<td>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.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Kifli#Sweets" title="Kifli">Kifli</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Kifli.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/4/40/Kifli.jpg/120px-Kifli.jpg" decoding="async" width="120" height="90" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/4/40/Kifli.jpg/180px-Kifli.jpg 1.5x, /upwiki/wikipedia/commons/thumb/4/40/Kifli.jpg/240px-Kifli.jpg 2x" data-file-width="2816" data-file-height="2112" /></a></span>
</td>
<td><a href="/enwiki/wiki/Slovakia" title="Slovakia">Slovakia</a>, <a href="/enwiki/wiki/Hungary" title="Hungary">Hungary</a>
</td>
<td><i>Diós kifli</i>, <i>mákos kifli</i>, also known as <i>Pozsonyi kifli</i> are crescent shaped sweet leavened pastries filled with a sweet <a href="/enwiki/wiki/Walnut" title="Walnut">walnut</a> (<a href="/enwiki/wiki/Di%C3%B3s" class="mw-redirect" title="Diós">diós</a>) or <a href="/enwiki/wiki/Poppy" title="Poppy">poppy</a> (<a href="/enwiki/w/index.php?title=M%C3%A1kos&action=edit&redlink=1" class="new" title="Mákos (page does not exist)">mákos</a>) paste. (<a href="/enwiki/wiki/Pozsony" class="mw-redirect" title="Pozsony">Pozsony</a> was the Hungarian name of <a href="/enwiki/wiki/Bratislava" title="Bratislava">Bratislava</a> during the <a href="/enwiki/wiki/Austro-Hungarian_Empire" class="mw-redirect" title="Austro-Hungarian Empire">Austro-Hungarian Empire</a>). They are a variety of <a href="/enwiki/wiki/Beigli" class="mw-redirect" title="Beigli">beigli</a>, very similar in flavor but different in shape and size. <i>Vaníliás kifli</i> is a small soft <a href="/enwiki/wiki/Cookie" title="Cookie">cookie</a> made from a dough of ground nuts, instead of flour. It is usually made with <a href="/enwiki/wiki/Walnut" title="Walnut">walnuts</a> but <a href="/enwiki/wiki/Almond" title="Almond">almonds</a> are more often used outside of Hungary. Once baked they are rolled in <a href="/enwiki/wiki/Vanilla" title="Vanilla">vanilla</a> flavored confectioners' sugar before allowed to cool.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Klobasnek" class="mw-redirect" title="Klobasnek">Klobasnek</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Klobasnek_with_cheese_little_czech.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/d/d2/Klobasnek_with_cheese_little_czech.jpg/120px-Klobasnek_with_cheese_little_czech.jpg" decoding="async" width="120" height="80" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/d/d2/Klobasnek_with_cheese_little_czech.jpg/180px-Klobasnek_with_cheese_little_czech.jpg 1.5x, /upwiki/wikipedia/commons/thumb/d/d2/Klobasnek_with_cheese_little_czech.jpg/240px-Klobasnek_with_cheese_little_czech.jpg 2x" data-file-width="1093" data-file-height="729" /></a></span>
</td>
<td><a href="/enwiki/wiki/Czech_Republic" title="Czech Republic">Czech</a>
</td>
<td>A savory finger food of <a href="/enwiki/wiki/Czech_Republic" title="Czech Republic">Czech</a> origin.<sup id="cite_ref-HouPress_46-0" class="reference"><a href="#cite_note-HouPress-46">[46]</a></sup><sup id="cite_ref-Memphis_47-0" class="reference"><a href="#cite_note-Memphis-47">[47]</a></sup><sup id="cite_ref-dubina_48-0" class="reference"><a href="#cite_note-dubina-48">[48]</a></sup> A klobasnek is often thought to be a variation of the <a href="/enwiki/wiki/Kolache" class="mw-redirect" title="Kolache">kolache</a> (<i>koláče</i>); however, most Czechs hold the distinction that kolache are only filled with non-meat fillings. Klobasniky are similar in style to a <a href="/enwiki/wiki/Pigs_in_a_blanket" title="Pigs in a blanket">pigs in a blanket</a> or <a href="/enwiki/wiki/Sausage_roll" title="Sausage roll">sausage roll</a>, but wrapped in kolache dough.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Kniek%C3%BCchle" title="Knieküchle">Knieküchle</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Kniek%C3%BCchle_2510.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/9/90/Kniek%C3%BCchle_2510.jpg/120px-Kniek%C3%BCchle_2510.jpg" decoding="async" width="120" height="76" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/9/90/Kniek%C3%BCchle_2510.jpg/180px-Kniek%C3%BCchle_2510.jpg 1.5x, /upwiki/wikipedia/commons/thumb/9/90/Kniek%C3%BCchle_2510.jpg/240px-Kniek%C3%BCchle_2510.jpg 2x" data-file-width="2522" data-file-height="1604" /></a></span>
</td>
<td><a href="/enwiki/wiki/Germany" title="Germany">Germany</a>
</td>
<td>A traditional German fried dough pastry that is very popular in <a href="/enwiki/wiki/Old_Bavaria" class="mw-redirect" title="Old Bavaria">Old Bavaria</a>, <a href="/enwiki/wiki/Franconia" title="Franconia">Franconia</a>, Western <a href="/enwiki/wiki/Austria" title="Austria">Austria</a> and <a href="/enwiki/wiki/Thuringia" title="Thuringia">Thuringia</a>, typically made with yeast dough, but some recipes vary slightly; a common variation is the addition of <a href="/enwiki/wiki/Raisin" title="Raisin">raisins</a>. 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 <a href="/enwiki/wiki/Lard" title="Lard">lard</a> and dusted with <a href="/enwiki/wiki/Confectioner%27s_sugar" class="mw-redirect" title="Confectioner's sugar">confectioner's sugar</a>. In <a href="/enwiki/wiki/Austria" title="Austria">Austria</a> it is eaten with <a href="/enwiki/wiki/Apricot" title="Apricot">apricot</a> <a href="/enwiki/wiki/Marmalade" title="Marmalade">marmalade</a>. 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 <a href="/enwiki/wiki/Love_letter" title="Love letter">love letters</a> through it.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/enwiki/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (May 2012)">citation needed</span></a></i>]</sup>
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Knish" title="Knish">Knish</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Knysh.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/6/62/Knysh.jpg/120px-Knysh.jpg" decoding="async" width="120" height="137" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/6/62/Knysh.jpg/180px-Knysh.jpg 1.5x, /upwiki/wikipedia/commons/thumb/6/62/Knysh.jpg/240px-Knysh.jpg 2x" data-file-width="480" data-file-height="547" /></a></span>
</td>
<td><a href="/enwiki/wiki/Eastern_Europe" title="Eastern Europe">Eastern Europe</a>
</td>
<td>An <a href="/enwiki/wiki/Eastern_European" class="mw-redirect" title="Eastern European">Eastern European</a><sup id="cite_ref-reformknish_49-0" class="reference"><a href="#cite_note-reformknish-49">[49]</a></sup> snack food consisting of a <a href="/enwiki/wiki/Filling_(cooking)" class="mw-redirect" title="Filling (cooking)">filling</a> covered with <a href="/enwiki/wiki/Dough" title="Dough">dough</a> that is either <a href="/enwiki/wiki/Baking" title="Baking">baked</a>, <a href="/enwiki/wiki/Grilling" title="Grilling">grilled</a>, or <a href="/enwiki/wiki/Deep_frying" title="Deep frying">deep fried</a>. In most Eastern European traditional versions, the filling is made entirely of <a href="/enwiki/wiki/Mashed_potato" title="Mashed potato">mashed potato</a>, ground meat, <a href="/enwiki/wiki/Sauerkraut" title="Sauerkraut">sauerkraut</a>, <a href="/enwiki/wiki/Onion" title="Onion">onions</a>, <a href="/enwiki/wiki/Kasha" title="Kasha">kasha</a> (<a href="/enwiki/wiki/Buckwheat" title="Buckwheat">buckwheat</a> <a href="/enwiki/wiki/Groat_(grain)" title="Groat (grain)">groats</a>), or <a href="/enwiki/wiki/Cheese" title="Cheese">cheese</a>. Other varieties of fillings include <a href="/enwiki/wiki/Sweet_potatoes" class="mw-redirect" title="Sweet potatoes">sweet potatoes</a>, <a href="/enwiki/wiki/Black_turtle_bean" title="Black turtle bean">black beans</a>, <a href="/enwiki/wiki/Fruit" title="Fruit">fruit</a>, <a href="/enwiki/wiki/Broccoli" title="Broccoli">broccoli</a>, <a href="/enwiki/wiki/Tofu" title="Tofu">tofu</a>, or <a href="/enwiki/wiki/Spinach" title="Spinach">spinach</a>. 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 <a href="/enwiki/wiki/Hors_d%27oeuvre" title="Hors d'oeuvre">hors d'oeuvre</a> to <a href="/enwiki/wiki/Sandwich" title="Sandwich">sandwich</a>-sized.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Kolache" class="mw-redirect" title="Kolache">Kolache</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Makovy_frgal.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/4/4a/Makovy_frgal.jpg/120px-Makovy_frgal.jpg" decoding="async" width="120" height="117" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/4/4a/Makovy_frgal.jpg/180px-Makovy_frgal.jpg 1.5x, /upwiki/wikipedia/commons/thumb/4/4a/Makovy_frgal.jpg/240px-Makovy_frgal.jpg 2x" data-file-width="757" data-file-height="735" /></a></span>
</td>
<td><a href="/enwiki/wiki/Central_Europe" title="Central Europe">Central Europe</a>
</td>
<td>Holds a dollop of fruit rimmed by a puffy pillow of supple dough.<sup id="cite_ref-prod.gourment.com_50-0" class="reference"><a href="#cite_note-prod.gourment.com-50">[50]</a></sup> Originating as a semisweet wedding dessert from <a href="/enwiki/wiki/Central_Europe" title="Central Europe">Central Europe</a>, they have become popular in parts of the <a href="/enwiki/wiki/United_States" title="United States">United States</a>. The Polish version is the <i><a href="/enwiki/wiki/Ko%C5%82acz" class="mw-redirect" title="Kołacz">kołacz</a></i>. The word <i>kolache</i> itself means 'a small cookie' in <a href="/enwiki/wiki/Macedonian_language" title="Macedonian language">Macedonian</a>.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Kolompeh" title="Kolompeh">Kolompeh</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Kolompeh-Kerman.png" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/3/36/Kolompeh-Kerman.png/120px-Kolompeh-Kerman.png" decoding="async" width="120" height="160" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/3/36/Kolompeh-Kerman.png/180px-Kolompeh-Kerman.png 1.5x, /upwiki/wikipedia/commons/thumb/3/36/Kolompeh-Kerman.png/240px-Kolompeh-Kerman.png 2x" data-file-width="1012" data-file-height="1350" /></a></span>
</td>
<td><a href="/enwiki/wiki/Iran" title="Iran">Iran</a>
</td>
<td>Kolompeh looks like a <a href="/enwiki/wiki/Pie" title="Pie">pie</a> with a mixture of minced <a href="/enwiki/wiki/Date_palm#Dates" title="Date palm">dates</a> with <a href="/enwiki/wiki/Cardamom" title="Cardamom">cardamom</a> powder and other flavoring inside. Dates, <a href="/enwiki/wiki/Wheat_flour" title="Wheat flour">wheat flour</a>, <a href="/enwiki/wiki/Walnuts" class="mw-redirect" title="Walnuts">walnuts</a> and <a href="/enwiki/wiki/Cooking_oil" title="Cooking oil">cooking oil</a> are the main ingredients.<sup id="cite_ref-51" class="reference"><a href="#cite_note-51">[51]</a></sup>
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Ko%C5%82acz" class="mw-redirect" title="Kołacz">Kołacz</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Ko%C5%82acz.JPG" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/8/86/Ko%C5%82acz.JPG/120px-Ko%C5%82acz.JPG" decoding="async" width="120" height="80" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/8/86/Ko%C5%82acz.JPG/180px-Ko%C5%82acz.JPG 1.5x, /upwiki/wikipedia/commons/thumb/8/86/Ko%C5%82acz.JPG/240px-Ko%C5%82acz.JPG 2x" data-file-width="3008" data-file-height="2000" /></a></span>
</td>
<td><a href="/enwiki/wiki/Poland" title="Poland">Poland</a>
</td>
<td>A traditional <a href="/enwiki/wiki/Polish_cuisine" title="Polish cuisine">Polish</a> pastry, originally a <a href="/enwiki/wiki/Wedding_cake" title="Wedding cake">wedding cake</a> 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, <a href="/enwiki/wiki/Poppy_seed" title="Poppy seed">poppy seed</a> 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 <a href="/enwiki/wiki/Slavic_peoples" class="mw-redirect" title="Slavic peoples">Slavic</a> pastry have found entrance into many Central and Eastern European cuisines.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Komaj_sehen" title="Komaj sehen">Komaj sehen</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Komaj_sehen.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/4/4b/Komaj_sehen.jpg/120px-Komaj_sehen.jpg" decoding="async" width="120" height="90" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/4/4b/Komaj_sehen.jpg/180px-Komaj_sehen.jpg 1.5x, /upwiki/wikipedia/commons/thumb/4/4b/Komaj_sehen.jpg/240px-Komaj_sehen.jpg 2x" data-file-width="1024" data-file-height="770" /></a></span>
</td>
<td><a href="/enwiki/wiki/Iran" title="Iran">Iran</a> (<a href="/enwiki/wiki/Kerman_Province" class="mw-redirect" title="Kerman Province">Kerman Province</a>)
</td>
<td>Prepared with dates and various nuts
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Kouign-amann" title="Kouign-amann">Kouign-amann</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Kouignamann.JPG" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/8/85/Kouignamann.JPG/120px-Kouignamann.JPG" decoding="async" width="120" height="101" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/8/85/Kouignamann.JPG/180px-Kouignamann.JPG 1.5x, /upwiki/wikipedia/commons/thumb/8/85/Kouignamann.JPG/240px-Kouignamann.JPG 2x" data-file-width="1774" data-file-height="1496" /></a></span>
</td>
<td><a href="/enwiki/wiki/France" title="France">France</a> (<a href="/enwiki/wiki/Brittany" title="Brittany">Brittany</a>)
</td>
<td>A <a href="/enwiki/wiki/Breton_people" class="mw-redirect" title="Breton people">Breton</a> cake containing layers of butter and sugar folded in, similar in fashion to <a href="/enwiki/wiki/Puff_pastry" title="Puff pastry">puff pastry</a> albeit with fewer layers. The sugar <a href="/enwiki/wiki/Caramelization" title="Caramelization">caramelizes</a> during baking. The name derives from the <a href="/enwiki/wiki/Breton_language" title="Breton language">Breton</a> words for cake (<span title="Breton-language text"><i lang="br">kouign</i></span>) and butter (<span title="Breton-language text"><i lang="br">amann</i></span>).
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Krempita" class="mw-redirect" title="Krempita">Krempita</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Krempita_(cropped).jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/c/c3/Krempita_%28cropped%29.jpg/120px-Krempita_%28cropped%29.jpg" decoding="async" width="120" height="65" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/c/c3/Krempita_%28cropped%29.jpg/180px-Krempita_%28cropped%29.jpg 1.5x, /upwiki/wikipedia/commons/thumb/c/c3/Krempita_%28cropped%29.jpg/240px-Krempita_%28cropped%29.jpg 2x" data-file-width="273" data-file-height="147" /></a></span>
</td>
<td><a href="/enwiki/wiki/Balkans" title="Balkans">Balkans</a>
</td>
<td>A well-known dessert from the <a href="/enwiki/wiki/Balkans" title="Balkans">Balkans</a>, specifically the <a href="/enwiki/wiki/SFR_Yugoslavia" class="mw-redirect" title="SFR Yugoslavia">former Yugoslavia</a>. The dish is usually prepared with puff pastry dough.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Kringle" title="Kringle">Kringle</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:PretzelSign.JPG" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/1/19/PretzelSign.JPG/120px-PretzelSign.JPG" decoding="async" width="120" height="90" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/1/19/PretzelSign.JPG/180px-PretzelSign.JPG 1.5x, /upwiki/wikipedia/commons/thumb/1/19/PretzelSign.JPG/240px-PretzelSign.JPG 2x" data-file-width="2048" data-file-height="1536" /></a></span>
</td>
<td><a href="/enwiki/wiki/Scandinavia" title="Scandinavia">Scandinavia</a>
</td>
<td>A <a href="/enwiki/wiki/Scandinavia" title="Scandinavia">Scandinavian</a> pastry, a Nordic variety of <a href="/enwiki/wiki/Pretzel" title="Pretzel">pretzel</a>, which arrived with Roman Catholic monks in the 13th century, especially in <a href="/enwiki/wiki/Denmark" title="Denmark">Denmark</a>. It developed further into several kinds of sweet, salty or filled pastries. The word originates from the <a href="/enwiki/wiki/Old_Norse" title="Old Norse">Old Norse</a> <i><span title="Old Norse-language text"><i lang="non">kringla</i></span></i>, meaning ring or circle.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Kro%C5%A1tule" title="Kroštule">Kroštule</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Hrostule.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/e/e3/Hrostule.jpg/120px-Hrostule.jpg" decoding="async" width="120" height="89" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/e/e3/Hrostule.jpg/180px-Hrostule.jpg 1.5x, /upwiki/wikipedia/commons/thumb/e/e3/Hrostule.jpg/240px-Hrostule.jpg 2x" data-file-width="3471" data-file-height="2562" /></a></span>
</td>
<td><a href="/enwiki/wiki/Croatia" title="Croatia">Croatia</a>
</td>
<td>A traditional pastry from <a href="/enwiki/wiki/Dalmatia" title="Dalmatia">Dalmatia</a> and <a href="/enwiki/wiki/Istria" title="Istria">Istria</a>, made by <a href="/enwiki/wiki/Deep_frying" title="Deep frying">deep frying</a> the prepared dough.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/K%C5%AB%C4%8Diukai" title="Kūčiukai">Kūčiukai</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Kuciukai_(cropped).jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/c/c3/Kuciukai_%28cropped%29.jpg/120px-Kuciukai_%28cropped%29.jpg" decoding="async" width="120" height="108" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/c/c3/Kuciukai_%28cropped%29.jpg/180px-Kuciukai_%28cropped%29.jpg 1.5x, /upwiki/wikipedia/commons/thumb/c/c3/Kuciukai_%28cropped%29.jpg/240px-Kuciukai_%28cropped%29.jpg 2x" data-file-width="1613" data-file-height="1458" /></a></span>
</td>
<td><a href="/enwiki/wiki/Lithuania" title="Lithuania">Lithuania</a>
</td>
<td>A traditional <a href="/enwiki/wiki/Lithuania" title="Lithuania">Lithuanian</a> pastry served on <a href="/enwiki/wiki/K%C5%AB%C4%8Dios" title="Kūčios">Kūčios</a>, the traditional <a href="/enwiki/wiki/Christmas_Eve" title="Christmas Eve">Christmas Eve</a> dinner in Lithuania. They are small slightly sweet pastries made from <a href="/enwiki/wiki/Yeast" title="Yeast">leavened</a> dough and <a href="/enwiki/wiki/Poppy_seed#Use_as_food" title="Poppy seed">poppy seeds</a>. There are variations in sweetness, and though usually served soaked in <a href="/enwiki/wiki/Poppy_milk" title="Poppy milk">poppy seed milk</a>, they are also eaten without it.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/K%C3%BCrt%C5%91skal%C3%A1cs" title="Kürtőskalács">Kürtőskalács</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Kurtoskalacs.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/b/b8/Kurtoskalacs.jpg/120px-Kurtoskalacs.jpg" decoding="async" width="120" height="180" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/b/b8/Kurtoskalacs.jpg/180px-Kurtoskalacs.jpg 1.5x, /upwiki/wikipedia/commons/thumb/b/b8/Kurtoskalacs.jpg/240px-Kurtoskalacs.jpg 2x" data-file-width="2000" data-file-height="3008" /></a></span>
</td>
<td><a href="/enwiki/wiki/Transylvania" title="Transylvania">Transylvania</a>
</td>
<td>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.<sup id="cite_ref-52" class="reference"><a href="#cite_note-52">[52]</a></sup> The dough is yeast-raised, flavored with sweet spices, the most common being cinnamon, topped with walnuts or almonds, and sugar. The sugar is <a href="/enwiki/wiki/Caramelized" class="mw-redirect" title="Caramelized">caramelized</a> on the kürtöskalács surface, creating a sweet, crisp crust.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Ladies%27_navels" class="mw-redirect" title="Ladies' navels">Ladies' navels</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Lokma_in_%C4%B0zmir.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/b/b8/Lokma_in_%C4%B0zmir.jpg/120px-Lokma_in_%C4%B0zmir.jpg" decoding="async" width="120" height="79" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/b/b8/Lokma_in_%C4%B0zmir.jpg/180px-Lokma_in_%C4%B0zmir.jpg 1.5x, /upwiki/wikipedia/commons/thumb/b/b8/Lokma_in_%C4%B0zmir.jpg/240px-Lokma_in_%C4%B0zmir.jpg 2x" data-file-width="4016" data-file-height="2660" /></a></span>
</td>
<td><a href="/enwiki/wiki/Turkey" title="Turkey">Turkey</a>
</td>
<td>Ladies' navels (<i>kadın göbeği</i>) 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 (<i>kız memesi</i>) and lips of the beauty (<i>dilber dudağı</i>).<sup id="cite_ref-53" class="reference"><a href="#cite_note-53">[53]</a></sup><sup id="cite_ref-54" class="reference"><a href="#cite_note-54">[54]</a></sup>
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Lattice_(pastry)" title="Lattice (pastry)">Lattice</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Strawberry-rhubarb_pie_with_pastry_lattice,_May_2008.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/1/1e/Strawberry-rhubarb_pie_with_pastry_lattice%2C_May_2008.jpg/120px-Strawberry-rhubarb_pie_with_pastry_lattice%2C_May_2008.jpg" decoding="async" width="120" height="80" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/1/1e/Strawberry-rhubarb_pie_with_pastry_lattice%2C_May_2008.jpg/180px-Strawberry-rhubarb_pie_with_pastry_lattice%2C_May_2008.jpg 1.5x, /upwiki/wikipedia/commons/thumb/1/1e/Strawberry-rhubarb_pie_with_pastry_lattice%2C_May_2008.jpg/240px-Strawberry-rhubarb_pie_with_pastry_lattice%2C_May_2008.jpg 2x" data-file-width="3872" data-file-height="2592" /></a></span>
</td>
<td>
</td>
<td>A pastry used in a criss-crossing <a href="/enwiki/wiki/Pattern" title="Pattern">pattern</a> of strips in the preparation of various foods. Latticed pastry is used as a type of lid on many various <a href="/enwiki/wiki/Tart" title="Tart">tarts</a> and <a href="/enwiki/wiki/Pie" title="Pie">pies</a>. The openings between the lattice allows fruit juices in pie fillings to evaporate during the cooking process, which can <a href="/enwiki/wiki/Caramelization" title="Caramelization">caramelize</a> the filling.<sup id="cite_ref-55" class="reference"><a href="#cite_note-55">[55]</a></sup> Pictured is a strawberry-rhubarb pie with lattice pastry.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Leipziger_Lerche" title="Leipziger Lerche">Leipziger Lerche</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Leipziger_Lerche_Geb%C3%A4ck_klassisch.JPG" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/e/e0/Leipziger_Lerche_Geb%C3%A4ck_klassisch.JPG/120px-Leipziger_Lerche_Geb%C3%A4ck_klassisch.JPG" decoding="async" width="120" height="95" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/e/e0/Leipziger_Lerche_Geb%C3%A4ck_klassisch.JPG/180px-Leipziger_Lerche_Geb%C3%A4ck_klassisch.JPG 1.5x, /upwiki/wikipedia/commons/thumb/e/e0/Leipziger_Lerche_Geb%C3%A4ck_klassisch.JPG/240px-Leipziger_Lerche_Geb%C3%A4ck_klassisch.JPG 2x" data-file-width="1807" data-file-height="1425" /></a></span>
</td>
<td><a href="/enwiki/wiki/Germany" title="Germany">Germany</a>
</td>
<td>A pastry of <a href="/enwiki/wiki/Leipzig" title="Leipzig">Leipzig</a>, Germany, the name originates from the singing bird <a href="/enwiki/wiki/Lark" title="Lark">lark</a> (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.<sup id="cite_ref-56" class="reference"><a href="#cite_note-56">[56]</a></sup> A typical version consists of a <a href="/enwiki/wiki/Shortcrust_pastry" title="Shortcrust pastry">shortcrust</a> 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 <i>Leipziger Lerche</i> has been protected by the saxonian bakery guild since 2004.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/enwiki/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (May 2012)">citation needed</span></a></i>]</sup>
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Linzer_torte" title="Linzer torte">Linzer torte</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Foto.Linzertorte.JPG" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/4/41/Foto.Linzertorte.JPG/120px-Foto.Linzertorte.JPG" decoding="async" width="120" height="92" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/4/41/Foto.Linzertorte.JPG/180px-Foto.Linzertorte.JPG 1.5x, /upwiki/wikipedia/commons/thumb/4/41/Foto.Linzertorte.JPG/240px-Foto.Linzertorte.JPG 2x" data-file-width="1341" data-file-height="1025" /></a></span>
</td>
<td><a href="/enwiki/wiki/Austria" title="Austria">Austria</a>
</td>
<td>A <a href="/enwiki/wiki/Torte" title="Torte">torte</a> with a lattice design on top of the pastry,<sup id="cite_ref-57" class="reference"><a href="#cite_note-57">[57]</a></sup> named after the city of <a href="/enwiki/wiki/Linz" title="Linz">Linz</a>, Austria. A very short, crumbly pastry made of flour, unsalted butter, egg yolks, lemon zest, cinnamon and lemon juice, and ground <a href="/enwiki/wiki/Nut_(fruit)" title="Nut (fruit)">nuts</a>, usually <a href="/enwiki/wiki/Hazelnut" title="Hazelnut">hazelnuts</a>, but even <a href="/enwiki/wiki/Walnut" title="Walnut">walnuts</a> or <a href="/enwiki/wiki/Almond" title="Almond">almonds</a> are used, covered with a filling of <a href="/enwiki/wiki/Redcurrant" title="Redcurrant">redcurrant</a> <a href="/enwiki/wiki/Lekvar" class="mw-redirect" title="Lekvar">jam</a> or, alternatively, <a href="/enwiki/wiki/Lekvar" class="mw-redirect" title="Lekvar">plum butter</a>, thick raspberry,<sup id="cite_ref-58" class="reference"><a href="#cite_note-58">[58]</a></sup> or apricot jam.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Lotus_seed_bun" title="Lotus seed bun">Lotus seed bun</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Lianrongbao.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/d/d2/Lianrongbao.jpg/120px-Lianrongbao.jpg" decoding="async" width="120" height="80" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/d/d2/Lianrongbao.jpg/180px-Lianrongbao.jpg 1.5x, /upwiki/wikipedia/commons/thumb/d/d2/Lianrongbao.jpg/240px-Lianrongbao.jpg 2x" data-file-width="3888" data-file-height="2592" /></a></span>
</td>
<td><a href="/enwiki/wiki/China" title="China">China</a>
</td>
<td>A <a href="/enwiki/wiki/Chinese_pastry" class="mw-redirect" title="Chinese pastry">Chinese pastry</a> prepared by steaming a yeast-based dough and contain a <a href="/enwiki/wiki/Lotus_seed" title="Lotus seed">lotus seed</a> filling.<sup id="cite_ref-59" class="reference"><a href="#cite_note-59">[59]</a></sup> It can be classified as a <a href="/enwiki/wiki/Dim_sum" title="Dim sum">dim sum</a>, though not exclusively so.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Ma%27amoul" title="Ma'amoul">Ma'amoul</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Mamoul_biscotti_libanesi.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/9/9e/Mamoul_biscotti_libanesi.jpg/120px-Mamoul_biscotti_libanesi.jpg" decoding="async" width="120" height="90" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/9/9e/Mamoul_biscotti_libanesi.jpg/180px-Mamoul_biscotti_libanesi.jpg 1.5x, /upwiki/wikipedia/commons/thumb/9/9e/Mamoul_biscotti_libanesi.jpg/240px-Mamoul_biscotti_libanesi.jpg 2x" data-file-width="1024" data-file-height="768" /></a></span>
</td>
<td><a href="/enwiki/wiki/Middle_East" title="Middle East">Middle East</a>
</td>
<td>Ma'amoul are small <a href="/enwiki/wiki/Ka%27ak" title="Ka'ak">shortbread</a> pastries filled with <a href="/enwiki/wiki/Date_palm" title="Date palm">dates</a>, <a href="/enwiki/wiki/Pistachios" class="mw-redirect" title="Pistachios">pistachios</a> or <a href="/enwiki/wiki/Walnuts" class="mw-redirect" title="Walnuts">walnuts</a> (or occasionally <a href="/enwiki/wiki/Almonds" class="mw-redirect" title="Almonds">almonds</a>, <a href="/enwiki/wiki/Common_fig" class="mw-redirect" title="Common fig">figs</a>, or other fillings). They are popular in <a href="/enwiki/wiki/Levantine_cuisine" title="Levantine cuisine">Levantine cuisine</a> and in the Persian Gulf countries. They may be in the shape of balls or of domed or flattened cookies.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Macaron" title="Macaron">Macaron</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Arc-en-ciel_comestible.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/2/2f/Arc-en-ciel_comestible.jpg/120px-Arc-en-ciel_comestible.jpg" decoding="async" width="120" height="80" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/2/2f/Arc-en-ciel_comestible.jpg/180px-Arc-en-ciel_comestible.jpg 1.5x, /upwiki/wikipedia/commons/thumb/2/2f/Arc-en-ciel_comestible.jpg/240px-Arc-en-ciel_comestible.jpg 2x" data-file-width="4272" data-file-height="2848" /></a></span>
</td>
<td><a href="/enwiki/wiki/France" title="France">France</a>
</td>
<td>These have a debated origin but the earliest form of modern macaron was likely baked in <a href="/enwiki/wiki/France" title="France">France</a> in the 1800s. French macarons are made with a mixture of <a href="/enwiki/wiki/Almond_flour" class="mw-redirect" title="Almond flour">almond flour</a> and confectioners' sugar which is folded into a <a href="/enwiki/wiki/Meringue" title="Meringue">meringue</a> of stiffly beaten egg whites. This mixture is tinted with food coloring and baked into disks, which are sandwiched with <a href="/enwiki/wiki/Buttercream" title="Buttercream">buttercream</a>, <a href="/enwiki/wiki/Ganache" title="Ganache">ganache</a>, or <a href="/enwiki/wiki/Curd" title="Curd">curd</a>. Known for its smooth skin, ruffled feet, and delicate texture.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Makmur" class="mw-redirect" title="Makmur">Makmur</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Makmur.png" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/6/62/Makmur.png/120px-Makmur.png" decoding="async" width="120" height="124" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/6/62/Makmur.png/180px-Makmur.png 1.5x, /upwiki/wikipedia/commons/thumb/6/62/Makmur.png/240px-Makmur.png 2x" data-file-width="1080" data-file-height="1115" /></a></span>
</td>
<td><a href="/enwiki/wiki/Malaysia" title="Malaysia">Malaysia</a>, <a href="/enwiki/wiki/Singapore" title="Singapore">Singapore</a> and <a href="/enwiki/wiki/Brunei" title="Brunei">Brunei</a>
</td>
<td>Traditional <a href="/enwiki/wiki/Ethnic_Malays" class="mw-redirect" title="Ethnic Malays">Malay</a> <a href="/enwiki/wiki/Kuih" title="Kuih">kuih</a> made from <a href="/enwiki/wiki/Butter" title="Butter">butter</a>, <a href="/enwiki/wiki/Ghee" title="Ghee">ghee</a> and flour, and served during special occasion of <a href="/enwiki/wiki/Eid_al-Fitr" title="Eid al-Fitr">Eid al-Fitr</a>. Makmur is identified with its white colour and usually in a round shape.<sup id="cite_ref-60" class="reference"><a href="#cite_note-60">[60]</a></sup><sup id="cite_ref-61" class="reference"><a href="#cite_note-61">[61]</a></sup>
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Makroudh" title="Makroudh">Makroudh</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Makrouds.JPG" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/7/7f/Makrouds.JPG/120px-Makrouds.JPG" decoding="async" width="120" height="90" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/7/7f/Makrouds.JPG/180px-Makrouds.JPG 1.5x, /upwiki/wikipedia/commons/thumb/7/7f/Makrouds.JPG/240px-Makrouds.JPG 2x" data-file-width="1024" data-file-height="768" /></a></span>
</td>
<td><a href="/enwiki/wiki/North_Africa" title="North Africa">North Africa</a>
</td>
<td>A pastry of Tunisian origin eaten in <a href="/enwiki/wiki/North_African" class="mw-redirect" title="North African">North African</a> countries such as <a href="/enwiki/wiki/Tunisia" title="Tunisia">Tunisia</a>, <a href="/enwiki/wiki/Algeria" title="Algeria">Algeria</a> and in some parts of <a href="/enwiki/wiki/Libya" title="Libya">Libya</a>. Makroudh are often filled with <a href="/enwiki/wiki/Phoenix_dactylifera" class="mw-redirect" title="Phoenix dactylifera">dates</a> or <a href="/enwiki/wiki/Almonds" class="mw-redirect" title="Almonds">almonds</a>.<sup id="cite_ref-62" class="reference"><a href="#cite_note-62">[62]</a></sup>
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Malsouka" title="Malsouka">Malsouka</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Tajine_malsouka.JPG" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/9/92/Tajine_malsouka.JPG/120px-Tajine_malsouka.JPG" decoding="async" width="120" height="83" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/9/92/Tajine_malsouka.JPG/180px-Tajine_malsouka.JPG 1.5x, /upwiki/wikipedia/commons/thumb/9/92/Tajine_malsouka.JPG/240px-Tajine_malsouka.JPG 2x" data-file-width="3019" data-file-height="2082" /></a></span>
</td>
<td><a href="/enwiki/wiki/North_Africa" title="North Africa">North Africa</a>
</td>
<td>A <a href="/enwiki/wiki/Tunisia" title="Tunisia">Tunisian</a> pastry.<sup id="cite_ref-63" class="reference"><a href="#cite_note-63">[63]</a></sup> Sheets of malsouqa are usually sold in stacks wrapped in cellophane. Malsouqa are used to make <a href="/enwiki/wiki/Samosa" title="Samosa">samosa</a> and <a href="/enwiki/wiki/Brik" title="Brik">brik</a> (a Tunisian savory pastry), in addition to dishes with a variety of other fillings.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Mandelkubb" title="Mandelkubb">Mandelkubb</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Mandelkubb.JPG" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/2/29/Mandelkubb.JPG/120px-Mandelkubb.JPG" decoding="async" width="120" height="102" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/2/29/Mandelkubb.JPG/180px-Mandelkubb.JPG 1.5x, /upwiki/wikipedia/commons/thumb/2/29/Mandelkubb.JPG/240px-Mandelkubb.JPG 2x" data-file-width="2112" data-file-height="1796" /></a></span>
</td>
<td><a href="/enwiki/wiki/Sweden" title="Sweden">Sweden</a>
</td>
<td>A <a href="/enwiki/wiki/Sweden" title="Sweden">Swedish</a> <a href="/enwiki/wiki/Pastry" title="Pastry">pastry</a> with <a href="/enwiki/wiki/Almond" title="Almond">almond</a> as the main ingredient, mixed with <a href="/enwiki/wiki/Flour" title="Flour">flour</a>, <a href="/enwiki/wiki/Sugar" title="Sugar">sugar</a>, <a href="/enwiki/wiki/Egg_(food)" class="mw-redirect" title="Egg (food)">eggs</a> and <a href="/enwiki/wiki/Baker%27s_ammonia" class="mw-redirect" title="Baker's ammonia">baker's ammonia</a>.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Mantecadas" title="Mantecadas">Mantecadas</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Mantecadas_de_Tuesta-Valdegov%C3%ADa8.JPG" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/0/06/Mantecadas_de_Tuesta-Valdegov%C3%ADa8.JPG/120px-Mantecadas_de_Tuesta-Valdegov%C3%ADa8.JPG" decoding="async" width="120" height="89" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/0/06/Mantecadas_de_Tuesta-Valdegov%C3%ADa8.JPG/180px-Mantecadas_de_Tuesta-Valdegov%C3%ADa8.JPG 1.5x, /upwiki/wikipedia/commons/thumb/0/06/Mantecadas_de_Tuesta-Valdegov%C3%ADa8.JPG/240px-Mantecadas_de_Tuesta-Valdegov%C3%ADa8.JPG 2x" data-file-width="989" data-file-height="736" /></a></span>
</td>
<td><a href="/enwiki/wiki/Spain" title="Spain">Spain</a>
</td>
<td><a href="/enwiki/wiki/Sponge_cake" title="Sponge cake">Spongy</a> <a href="/enwiki/wiki/Pastry" title="Pastry">pastry</a> similar to a <a href="/enwiki/wiki/Muffin" title="Muffin">muffin</a>, but flatter. The best known mantecadas are from northwestern Spain, being a traditional product of the city of <a href="/enwiki/wiki/Astorga,_Spain" title="Astorga, Spain">Astorga</a>, <a href="/enwiki/wiki/Le%C3%B3n_(province)" class="mw-redirect" title="León (province)">province of León</a>, as well as the nearby <a href="/enwiki/wiki/Maragateria" class="mw-redirect" title="Maragateria">Maragateria</a> comarca. They taste very much like <a href="/enwiki/wiki/Pound_cake" title="Pound cake">pound cake</a>. Pictured are commercial mantecadas.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Marillenkn%C3%B6del" title="Marillenknödel">Marillenknödel</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Aprikosenkn%C3%B6del.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/f/fe/Aprikosenkn%C3%B6del.jpg/120px-Aprikosenkn%C3%B6del.jpg" decoding="async" width="120" height="80" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/f/fe/Aprikosenkn%C3%B6del.jpg/180px-Aprikosenkn%C3%B6del.jpg 1.5x, /upwiki/wikipedia/commons/thumb/f/fe/Aprikosenkn%C3%B6del.jpg/240px-Aprikosenkn%C3%B6del.jpg 2x" data-file-width="3888" data-file-height="2592" /></a></span>
</td>
<td><a href="/enwiki/wiki/Central_Europe" title="Central Europe">Central Europe</a>
</td>
<td>A pastry found in the traditional <a href="/enwiki/wiki/Bohemia" title="Bohemia">Bohemian</a> and <a href="/enwiki/wiki/Vienna" title="Vienna">Viennese</a> cuisines. "Marillen" is the Austrian term for <a href="/enwiki/wiki/Apricots" class="mw-redirect" title="Apricots">apricots</a> and this pastry is found predominantly in areas where <a href="/enwiki/wiki/Apricot" title="Apricot">apricot</a> orchards are common. Examples of such areas would include the <a href="/enwiki/wiki/Wachau" title="Wachau">Wachau</a> and <a href="/enwiki/wiki/Vinschgau" title="Vinschgau">Vinschgau</a>. Small <a href="/enwiki/wiki/Dumplings" class="mw-redirect" title="Dumplings">dumplings</a> are formed from dough, in which apricots are placed. The dumplings are then boiled and covered in <a href="/enwiki/wiki/Streusel" title="Streusel">streusel</a> and powdered sugar. The dough is usually made of potato but is also made from "<a href="/enwiki/wiki/Quark_(cheese)" class="mw-redirect" title="Quark (cheese)">Topfenteig</a>" (quark cheese).
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Masan_(pastry)" title="Masan (pastry)">Masan</a>
</td>
<td>
</td>
<td><a href="/enwiki/wiki/Tibet" title="Tibet">Tibet</a>
</td>
<td>A pastry in <a href="/enwiki/wiki/Tibetan_cuisine" title="Tibetan cuisine">Tibetan cuisine</a> made with <a href="/enwiki/wiki/Tsampa" title="Tsampa">tsampa</a>, dry cubic or curd cheese, <a href="/enwiki/wiki/Yak_butter" title="Yak butter">yak butter</a>, brown sugar and water.<sup id="cite_ref-autogenerated1_64-0" class="reference"><a href="#cite_note-autogenerated1-64">[64]</a></sup>
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Miguelitos" title="Miguelitos">Miguelitos</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Miguelito_(cropped).jpeg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/e/e7/Miguelito_%28cropped%29.jpeg/120px-Miguelito_%28cropped%29.jpeg" decoding="async" width="120" height="75" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/e/e7/Miguelito_%28cropped%29.jpeg/180px-Miguelito_%28cropped%29.jpeg 1.5x, /upwiki/wikipedia/commons/thumb/e/e7/Miguelito_%28cropped%29.jpeg/240px-Miguelito_%28cropped%29.jpeg 2x" data-file-width="1578" data-file-height="990" /></a></span>
</td>
<td><a href="/enwiki/wiki/Spain" title="Spain">Spain</a> (<a href="/enwiki/wiki/La_Roda" title="La Roda">La Roda</a>, <a href="/enwiki/wiki/Castile-La_Mancha" class="mw-redirect" title="Castile-La Mancha">Castile-La Mancha</a>)
</td>
<td>Pastry-cake prepared from soft puff pastry, filled with a creamy custard and covered with <a href="/enwiki/wiki/Powdered_sugar" title="Powdered sugar">powdered sugar</a>.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Milhoja" class="mw-redirect" title="Milhoja">Milhoja</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Milhojas_(Mille-feuille).JPG" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/9/96/Milhojas_%28Mille-feuille%29.JPG/120px-Milhojas_%28Mille-feuille%29.JPG" decoding="async" width="120" height="80" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/9/96/Milhojas_%28Mille-feuille%29.JPG/180px-Milhojas_%28Mille-feuille%29.JPG 1.5x, /upwiki/wikipedia/commons/thumb/9/96/Milhojas_%28Mille-feuille%29.JPG/240px-Milhojas_%28Mille-feuille%29.JPG 2x" data-file-width="3888" data-file-height="2592" /></a></span>
</td>
<td>Argentina
</td>
<td>A dessert made with stacked layers of <a href="/enwiki/wiki/Puff_pastry" title="Puff pastry">puff pastry</a><sup id="cite_ref-Gerson_65-0" class="reference"><a href="#cite_note-Gerson-65">[65]</a></sup> filled with <a href="/enwiki/wiki/Dulce_de_leche" title="Dulce de leche">dulce de leche</a>; 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
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Milk-cream_strudel" title="Milk-cream strudel">Milk-cream strudel</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:LPIC7004.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/c/cd/LPIC7004.jpg/120px-LPIC7004.jpg" decoding="async" width="120" height="90" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/c/cd/LPIC7004.jpg/180px-LPIC7004.jpg 1.5x, /upwiki/wikipedia/commons/thumb/c/cd/LPIC7004.jpg/240px-LPIC7004.jpg 2x" data-file-width="3680" data-file-height="2760" /></a></span>
</td>
<td><a href="/enwiki/wiki/Central_Europe" title="Central Europe">Central Europe</a>
</td>
<td>A traditional Viennese <a href="/enwiki/wiki/Strudel" title="Strudel">strudel</a>, a popular pastry in <a href="/enwiki/wiki/Austria" title="Austria">Austria</a> and in many countries in Europe that once belonged to the <a href="/enwiki/wiki/Austro-Hungarian_empire" class="mw-redirect" title="Austro-Hungarian empire">Austro-Hungarian empire</a> (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.<sup id="cite_ref-66" class="reference"><a href="#cite_note-66">[66]</a></sup>
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Mille-feuille" title="Mille-feuille">Mille-feuille</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Mille-feuille_20100916.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/6/6b/Mille-feuille_20100916.jpg/120px-Mille-feuille_20100916.jpg" decoding="async" width="120" height="80" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/6/6b/Mille-feuille_20100916.jpg/180px-Mille-feuille_20100916.jpg 1.5x, /upwiki/wikipedia/commons/thumb/6/6b/Mille-feuille_20100916.jpg/240px-Mille-feuille_20100916.jpg 2x" data-file-width="4482" data-file-height="2988" /></a></span>
</td>
<td><a href="/enwiki/wiki/France" title="France">France</a>
</td>
<td>The mille-feuille ("thousand sheets"), vanilla slice, cream slice, custard slice, also known as the Napoleon or <i>kremschnitt</i>, is a <a href="/enwiki/wiki/Pastry" title="Pastry">pastry</a> originating in <a href="/enwiki/wiki/French_cuisine" title="French cuisine">France</a>. Traditionally, a mille-feuille is made up of three layers of <a href="/enwiki/wiki/Puff_pastry" title="Puff pastry">puff pastry</a> (<i>pâte feuilletée</i>), alternating with two layers of <a href="/enwiki/wiki/Pastry_cream" class="mw-redirect" title="Pastry cream">pastry cream</a> (<i>crème pâtissière</i>), but sometimes <a href="/enwiki/wiki/Whipped_cream" title="Whipped cream">whipped cream</a>, or <a href="/enwiki/wiki/Jam" class="mw-redirect" title="Jam">jam</a> are substituted. The top pastry layer is dusted with <a href="/enwiki/wiki/Confectioner%27s_sugar" class="mw-redirect" title="Confectioner's sugar">confectioner's sugar</a>, and sometimes cocoa, or pulverized nuts (e.g. roasted <a href="/enwiki/wiki/Almond" title="Almond">almonds</a>). Alternatively the top is glazed with <a href="/enwiki/wiki/Icing_(food)" title="Icing (food)">icing</a> or <a href="/enwiki/wiki/Fondant_icing" title="Fondant icing">fondant</a> in alternating white (icing) and <a href="/enwiki/wiki/Chocolate" title="Chocolate">brown (chocolate)</a> stripes, and <a href="/enwiki/wiki/Paper_marbling" title="Paper marbling">combed</a>.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Moorkop" title="Moorkop">Moorkop</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Moorkoppen.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/6/60/Moorkoppen.jpg/120px-Moorkoppen.jpg" decoding="async" width="120" height="90" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/6/60/Moorkoppen.jpg/180px-Moorkoppen.jpg 1.5x, /upwiki/wikipedia/commons/thumb/6/60/Moorkoppen.jpg/240px-Moorkoppen.jpg 2x" data-file-width="600" data-file-height="450" /></a></span>
</td>
<td><a href="/enwiki/wiki/Netherlands" title="Netherlands">Netherlands</a>
</td>
<td>Consists of a <a href="/enwiki/wiki/Profiterole" title="Profiterole">profiterole</a> (cream puff) filled with <a href="/enwiki/wiki/Whipped_cream" title="Whipped cream">whipped cream</a>. The top of the profiterole is glazed with white or dark <a href="/enwiki/wiki/Chocolate" title="Chocolate">chocolate</a>. Often there is whipped cream on the top, with a slice of <a href="/enwiki/wiki/Tangerine" title="Tangerine">tangerine</a> or a piece of <a href="/enwiki/wiki/Pineapple" title="Pineapple">pineapple</a>.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Muskazine" title="Muskazine">Muskazine</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Muskazine.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/3/38/Muskazine.jpg/120px-Muskazine.jpg" decoding="async" width="120" height="84" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/3/38/Muskazine.jpg/180px-Muskazine.jpg 1.5x, /upwiki/wikipedia/commons/thumb/3/38/Muskazine.jpg/240px-Muskazine.jpg 2x" data-file-width="688" data-file-height="479" /></a></span>
</td>
<td><a href="/enwiki/wiki/Austria" title="Austria">Austria</a>
</td>
<td>A rich <a href="/enwiki/wiki/Austria" title="Austria">Austrian</a> cake made from <a href="/enwiki/wiki/Almonds" class="mw-redirect" title="Almonds">almonds</a>, <a href="/enwiki/wiki/Spices" class="mw-redirect" title="Spices">spices</a>, <a href="/enwiki/wiki/Sugar" title="Sugar">sugar</a>, <a href="/enwiki/wiki/Flour" title="Flour">flour</a>, <a href="/enwiki/wiki/Egg_(food)" class="mw-redirect" title="Egg (food)">eggs</a> and <a href="/enwiki/wiki/Jam" class="mw-redirect" title="Jam">jam</a>. It is traditionally eaten at Christmas time, often accompanying a glass of sweet dessert wine.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Nazook" title="Nazook">Nazook</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Kyata.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/e/ef/Kyata.jpg/120px-Kyata.jpg" decoding="async" width="120" height="90" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/e/ef/Kyata.jpg/180px-Kyata.jpg 1.5x, /upwiki/wikipedia/commons/thumb/e/ef/Kyata.jpg/240px-Kyata.jpg 2x" data-file-width="4000" data-file-height="3000" /></a></span>
</td>
<td><a href="/enwiki/wiki/Armenia" title="Armenia">Armenia</a>
</td>
<td>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.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/New_York_roll" title="New York roll">New York roll</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:New_York_Roll.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/c/cd/New_York_Roll.jpg/120px-New_York_Roll.jpg" decoding="async" width="120" height="90" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/c/cd/New_York_Roll.jpg/180px-New_York_Roll.jpg 1.5x, /upwiki/wikipedia/commons/thumb/c/cd/New_York_Roll.jpg/240px-New_York_Roll.jpg 2x" data-file-width="4032" data-file-height="3024" /></a></span>
</td>
<td><a href="/enwiki/wiki/United_States" title="United States">United States</a>
</td>
<td>Originally called the Sûpreme, the pastry consists of croissant dough rolled and filled with pastry cream and dipped in ganache.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Nun%27s_puffs" title="Nun's puffs">Nun's puffs</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Fritule(miske).JPG" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/5/5b/Fritule%28miske%29.JPG/120px-Fritule%28miske%29.JPG" decoding="async" width="120" height="90" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/5/5b/Fritule%28miske%29.JPG/180px-Fritule%28miske%29.JPG 1.5x, /upwiki/wikipedia/commons/thumb/5/5b/Fritule%28miske%29.JPG/240px-Fritule%28miske%29.JPG 2x" data-file-width="1024" data-file-height="768" /></a></span>
</td>
<td><a href="/enwiki/wiki/France" title="France">France</a>
</td>
<td>Made from butter, milk, flour, sugar, eggs and sometimes honey,<sup id="cite_ref-67" class="reference"><a href="#cite_note-67">[67]</a></sup> recipes call for <a href="/enwiki/wiki/Pan_fry" class="mw-redirect" title="Pan fry">pan frying</a> (traditionally in <a href="/enwiki/wiki/Lard" title="Lard">lard</a>), re-frying and then <a href="/enwiki/wiki/Baking" title="Baking">baking</a>, or baking straight away.<sup id="cite_ref-68" class="reference"><a href="#cite_note-68">[68]</a></sup><sup id="cite_ref-69" class="reference"><a href="#cite_note-69">[69]</a></sup>
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Nunt" title="Nunt">Nunt</a>
</td>
<td>
</td>
<td><a href="/enwiki/wiki/Jewish" class="mw-redirect" title="Jewish">Jewish</a>
</td>
<td>A pastry originating from <a href="/enwiki/wiki/Jewish_cuisine" title="Jewish cuisine">Jewish cuisine</a> and vaguely resembles <a href="/enwiki/wiki/Nougat" title="Nougat">nougat</a>. The pastry is predominantly served at the Jewish celebration of <a href="/enwiki/wiki/Purim" title="Purim">Purim</a>, where self-made sweets are customarily given to neighbours and friends. Nunt is traditionally made from dark <a href="/enwiki/wiki/Honey" title="Honey">forest honey</a>, which is cooked along with <a href="/enwiki/wiki/Sugar" title="Sugar">sugar</a> and then mixed with coarsely cut <a href="/enwiki/wiki/Walnut" title="Walnut">walnuts</a>. 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.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/%C3%96%C3%A7po%C3%A7maq" class="mw-redirect" title="Öçpoçmaq">Öçpoçmaq</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Echpochmak-wiki.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/1/18/Echpochmak-wiki.jpg/120px-Echpochmak-wiki.jpg" decoding="async" width="120" height="99" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/1/18/Echpochmak-wiki.jpg/180px-Echpochmak-wiki.jpg 1.5x, /upwiki/wikipedia/commons/thumb/1/18/Echpochmak-wiki.jpg/240px-Echpochmak-wiki.jpg 2x" data-file-width="638" data-file-height="529" /></a></span>
</td>
<td><a href="/enwiki/wiki/Russia" title="Russia">Russia</a> (<a href="/enwiki/wiki/Tatar" class="mw-redirect" title="Tatar">Tatar</a>)
</td>
<td>Sometimes known as <span title="Russian-language romanization"><i lang="ru-Latn">treugolnik</i></span> (<span title="Russian-language text"><span lang="ru">треугольник</span></span>) among the <a href="/enwiki/wiki/Russians" title="Russians">Russian</a> population, a <a href="/enwiki/wiki/Tatar_cuisine" title="Tatar cuisine">Tatar</a> <a href="/enwiki/wiki/National_dish" title="National dish">national dish</a>, and an essential food in <a href="/enwiki/wiki/Volga_Tatars" title="Volga Tatars">Tatar</a> culture. Usually, öçpoçmaq is a triangular pastry, filled with minced <a href="/enwiki/wiki/Beef" title="Beef">beef</a>, <a href="/enwiki/wiki/Onion" title="Onion">onion</a> and <a href="/enwiki/wiki/Potatoes" class="mw-redirect" title="Potatoes">potatoes</a>. Öçpoçmaq is eaten with <a href="/enwiki/wiki/Broth" title="Broth">bouillon</a> or with <a href="/enwiki/wiki/Tea" title="Tea">tea</a>.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Ox-tongue_pastry" title="Ox-tongue pastry">Ox-tongue pastry</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Ox-tongue_pastry_(cropped).jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/e/e7/Ox-tongue_pastry_%28cropped%29.jpg/120px-Ox-tongue_pastry_%28cropped%29.jpg" decoding="async" width="120" height="70" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/e/e7/Ox-tongue_pastry_%28cropped%29.jpg/180px-Ox-tongue_pastry_%28cropped%29.jpg 1.5x, /upwiki/wikipedia/commons/thumb/e/e7/Ox-tongue_pastry_%28cropped%29.jpg/240px-Ox-tongue_pastry_%28cropped%29.jpg 2x" data-file-width="879" data-file-height="513" /></a></span>
</td>
<td><a href="/enwiki/wiki/China" title="China">China</a>
</td>
<td>A Chinese <a href="/enwiki/wiki/Fried_dough_foods" class="mw-redirect" title="Fried dough foods">fried dough food</a> that is elliptical in shape and resembles an <a href="/enwiki/wiki/Ox" title="Ox">ox</a> <a href="/enwiki/wiki/Tongue" title="Tongue">tongue</a>. The pastry texture is chewy, with a soft interior and a crunchy crust.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Pain_au_chocolat" title="Pain au chocolat">Pain au chocolat</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Pain_au_chocolat_Luc_Viatour.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/5/5f/Pain_au_chocolat_Luc_Viatour.jpg/120px-Pain_au_chocolat_Luc_Viatour.jpg" decoding="async" width="120" height="83" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/5/5f/Pain_au_chocolat_Luc_Viatour.jpg/180px-Pain_au_chocolat_Luc_Viatour.jpg 1.5x, /upwiki/wikipedia/commons/thumb/5/5f/Pain_au_chocolat_Luc_Viatour.jpg/240px-Pain_au_chocolat_Luc_Viatour.jpg 2x" data-file-width="2864" data-file-height="1983" /></a></span>
</td>
<td><a href="/enwiki/wiki/France" title="France">France</a>
</td>
<td>"Chocolate bread", also called a <i>chocolatine</i> in southern <a href="/enwiki/wiki/France" title="France">France</a> and in <a href="/enwiki/wiki/French_Canada" class="mw-redirect" title="French Canada">French Canada</a>, is a French pastry consisting of a cuboid-shaped piece of yeast-leavened <a href="/enwiki/wiki/Laminated_dough" title="Laminated dough">laminated dough</a>, similar to puff pastry, with one or two pieces of <a href="/enwiki/wiki/Chocolate" title="Chocolate">chocolate</a> in the centre.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Pain_aux_raisins" title="Pain aux raisins">Pain aux raisins</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Pain_aux_raisins_(cropped).jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/d/d4/Pain_aux_raisins_%28cropped%29.jpg/120px-Pain_aux_raisins_%28cropped%29.jpg" decoding="async" width="120" height="115" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/d/d4/Pain_aux_raisins_%28cropped%29.jpg/180px-Pain_aux_raisins_%28cropped%29.jpg 1.5x, /upwiki/wikipedia/commons/thumb/d/d4/Pain_aux_raisins_%28cropped%29.jpg/240px-Pain_aux_raisins_%28cropped%29.jpg 2x" data-file-width="939" data-file-height="902" /></a></span>
</td>
<td><a href="/enwiki/wiki/France" title="France">France</a>
</td>
<td>Typically a variant on the <a href="/enwiki/wiki/Croissant" title="Croissant">croissant</a> or <i><a href="/enwiki/wiki/Pain_au_chocolat" title="Pain au chocolat">pain au chocolat</a></i>, made with a leavened <a href="/enwiki/wiki/Butter" title="Butter">butter</a> pastry, with <a href="/enwiki/wiki/Raisin" title="Raisin">raisins</a> added, shaped in a spiral with a <i><a href="/enwiki/wiki/Cr%C3%A8me_p%C3%A2tissi%C3%A8re" class="mw-redirect" title="Crème pâtissière">crème pâtissière</a></i> filling. Known in Australia as an "escargot", a member of the <a href="/enwiki/wiki/P%C3%A2tisserie" title="Pâtisserie">pâtisserie</a> <i><a href="/enwiki/wiki/Viennoiserie" title="Viennoiserie">viennoise</a></i> family of baked foods.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Palmier" title="Palmier">Palmier</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Palmeras_de_hojaldre_1.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/8/8d/Palmeras_de_hojaldre_1.jpg/120px-Palmeras_de_hojaldre_1.jpg" decoding="async" width="120" height="110" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/8/8d/Palmeras_de_hojaldre_1.jpg/180px-Palmeras_de_hojaldre_1.jpg 1.5x, /upwiki/wikipedia/commons/thumb/8/8d/Palmeras_de_hojaldre_1.jpg/240px-Palmeras_de_hojaldre_1.jpg 2x" data-file-width="1079" data-file-height="990" /></a></span>
</td>
<td><a href="/enwiki/wiki/France" title="France">France</a>, <a href="/enwiki/wiki/French_Algeria" title="French Algeria">French Algeria</a>
</td>
<td>A "palm tree" (<a href="/enwiki/wiki/French_language" title="French language">French</a>: <i lang="fr">palmier</i>), "pig's ear" or "elephant ear" palmiers are a <a href="/enwiki/wiki/Cuisine_of_Germany" class="mw-redirect" title="Cuisine of Germany">German</a>, <a href="/enwiki/wiki/Spanish_cuisine" title="Spanish cuisine">Spanish</a>, <a href="/enwiki/wiki/French_cuisine" title="French cuisine">French</a>, <a href="/enwiki/wiki/Italian_cuisine" title="Italian cuisine">Italian</a>, <a href="/enwiki/wiki/Jewish_cuisine" title="Jewish cuisine">Jewish</a>, and <a href="/enwiki/wiki/Portuguese_cuisine" title="Portuguese cuisine">Portuguese</a> pastry (among other cuisines, like those of the former Spanish colonies in the <a href="/enwiki/wiki/Americas" title="Americas">Americas</a>) formed in a palm or butterfly shape. Made using <a href="/enwiki/wiki/Puff_pastry" title="Puff pastry">puff pastry</a>, sugar and sometimes honey.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Pannekoek" class="mw-redirect" title="Pannekoek">Pannekoek</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Pannenkoek_met_kaneelsuiker.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/6/61/Pannenkoek_met_kaneelsuiker.jpg/120px-Pannenkoek_met_kaneelsuiker.jpg" decoding="async" width="120" height="87" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/6/61/Pannenkoek_met_kaneelsuiker.jpg/180px-Pannenkoek_met_kaneelsuiker.jpg 1.5x, /upwiki/wikipedia/commons/thumb/6/61/Pannenkoek_met_kaneelsuiker.jpg/240px-Pannenkoek_met_kaneelsuiker.jpg 2x" data-file-width="3205" data-file-height="2335" /></a></span>
</td>
<td><a href="/enwiki/wiki/United_States" title="United States">United States</a> by <a href="/enwiki/wiki/German_Americans" title="German Americans">German Americans</a>
</td>
<td>A style of <a href="/enwiki/wiki/Pancake" title="Pancake">pancake</a> with origins in the <a href="/enwiki/wiki/Netherlands" title="Netherlands">Netherlands</a>. Pannenkoeken are usually larger (up to a foot in diameter) and much thinner than their American or <a href="/enwiki/wiki/Scotch_pancake" class="mw-redirect" title="Scotch pancake">Scotch pancake</a> counterparts, but not as thin as <a href="/enwiki/wiki/Cr%C3%AApe" title="Crêpe">Crêpes</a>.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Pan_dulce_(sweet_bread)" class="mw-redirect" title="Pan dulce (sweet bread)">Pan dulce</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Concha_(pan_dulce_mexicano)_03.JPG" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/c/ca/Concha_%28pan_dulce_mexicano%29_03.JPG/120px-Concha_%28pan_dulce_mexicano%29_03.JPG" decoding="async" width="120" height="80" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/c/ca/Concha_%28pan_dulce_mexicano%29_03.JPG/180px-Concha_%28pan_dulce_mexicano%29_03.JPG 1.5x, /upwiki/wikipedia/commons/thumb/c/ca/Concha_%28pan_dulce_mexicano%29_03.JPG/240px-Concha_%28pan_dulce_mexicano%29_03.JPG 2x" data-file-width="6000" data-file-height="4000" /></a></span>
</td>
<td><a href="/enwiki/wiki/Latin_America" title="Latin America">Latin America</a>
</td>
<td>(literally "sweet bread"), pan dulce is one of a common treat in <a href="/enwiki/wiki/Mexico" title="Mexico">Mexico</a> and other Latin American countries.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Panzarotti" class="mw-redirect" title="Panzarotti">Panzarotti</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Calzone_fritto.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/5/54/Calzone_fritto.jpg/120px-Calzone_fritto.jpg" decoding="async" width="120" height="90" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/5/54/Calzone_fritto.jpg/180px-Calzone_fritto.jpg 1.5x, /upwiki/wikipedia/commons/thumb/5/54/Calzone_fritto.jpg/240px-Calzone_fritto.jpg 2x" data-file-width="1024" data-file-height="768" /></a></span>
</td>
<td><a href="/enwiki/wiki/Italy" title="Italy">Italy</a> (central and southern)
</td>
<td>Filled, savory pastries, different forms of which are popular in <a href="/enwiki/wiki/Italian_cuisine" title="Italian cuisine">Italy</a>, as well as among Italian immigrants to <a href="/enwiki/wiki/Canada" title="Canada">Canada</a> and the <a href="/enwiki/wiki/United_States" title="United States">United States</a>. Panzerotti originated in central and southern Italy, especially in <a href="/enwiki/wiki/Apulia" title="Apulia">Apulia</a>. They are small versions of the <i><a href="/enwiki/wiki/Calzone" title="Calzone">calzone</a></i> or closed <a href="/enwiki/wiki/Pizza" title="Pizza">pizza</a>, but produced with a softer dough. The most common fillings are tomato and <i>mozzarella</i>, but spinach, mushrooms, baby corn, and ham are often used. The dish has many variations.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Papana%C8%99i" title="Papanași">Papanași</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Papanasi_cu_cirese_(cropped).jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/5/5c/Papanasi_cu_cirese_%28cropped%29.jpg/120px-Papanasi_cu_cirese_%28cropped%29.jpg" decoding="async" width="120" height="95" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/5/5c/Papanasi_cu_cirese_%28cropped%29.jpg/180px-Papanasi_cu_cirese_%28cropped%29.jpg 1.5x, /upwiki/wikipedia/commons/thumb/5/5c/Papanasi_cu_cirese_%28cropped%29.jpg/240px-Papanasi_cu_cirese_%28cropped%29.jpg 2x" data-file-width="1358" data-file-height="1078" /></a></span>
</td>
<td><a href="/enwiki/wiki/Romania" title="Romania">Romania</a>, <a href="/enwiki/wiki/Moldova" title="Moldova">Moldova</a>
</td>
<td>A <a href="/enwiki/wiki/Papana%C8%99i" title="Papanași">Papanași</a> is a Romanian traditional fried pastry resembling a small sphere, usually filled with a soft cheese such as <a href="/enwiki/wiki/Urd%C4%83" title="Urdă">urdă</a> and <a href="/enwiki/wiki/Cherry" title="Cherry">cherry</a> or <a href="/enwiki/wiki/Morello_cherry" class="mw-redirect" title="Morello cherry">morello</a> jam. Pictured is Papanași with sour cherries (morello) and powdered sugar.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Paper_wrapped_cake" title="Paper wrapped cake">Paper wrapped cake</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Paperwrapcake.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/a/a2/Paperwrapcake.jpg/120px-Paperwrapcake.jpg" decoding="async" width="120" height="99" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/a/a2/Paperwrapcake.jpg/180px-Paperwrapcake.jpg 1.5x, /upwiki/wikipedia/commons/thumb/a/a2/Paperwrapcake.jpg/240px-Paperwrapcake.jpg 2x" data-file-width="462" data-file-height="380" /></a></span>
</td>
<td><a href="/enwiki/wiki/Hong_Kong" title="Hong Kong">Hong Kong</a>
</td>
<td><a href="/enwiki/wiki/Chinese_pastry" class="mw-redirect" title="Chinese pastry">Chinese pastry</a>, one of the most standard pastries served in <a href="/enwiki/wiki/Hong_Kong" title="Hong Kong">Hong Kong</a>. It can also be found in most <a href="/enwiki/wiki/Chinatown" title="Chinatown">Chinatown</a> bakery shops overseas. In essence, it is a <a href="/enwiki/wiki/Chiffon_cake" title="Chiffon cake">chiffon cake</a> baked in a paper cup.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Paris%E2%80%93Brest" title="Paris–Brest">Paris–Brest</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:St_Petrocs_Hotel_-_Paris_Brest.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/f/f4/St_Petrocs_Hotel_-_Paris_Brest.jpg/120px-St_Petrocs_Hotel_-_Paris_Brest.jpg" decoding="async" width="120" height="90" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/f/f4/St_Petrocs_Hotel_-_Paris_Brest.jpg/180px-St_Petrocs_Hotel_-_Paris_Brest.jpg 1.5x, /upwiki/wikipedia/commons/thumb/f/f4/St_Petrocs_Hotel_-_Paris_Brest.jpg/240px-St_Petrocs_Hotel_-_Paris_Brest.jpg 2x" data-file-width="4000" data-file-height="3000" /></a></span>
</td>
<td><a href="/enwiki/wiki/France" title="France">France</a>
</td>
<td>Made of <a href="/enwiki/wiki/Choux_pastry" title="Choux pastry">choux pastry</a> and a <a href="/enwiki/wiki/Praline_(nut_confection)" title="Praline (nut confection)">praline</a> flavoured cream. It was created in 1891 to commemorate the <a href="/enwiki/wiki/Paris%E2%80%93Brest%E2%80%93Paris" title="Paris–Brest–Paris">Paris–Brest–Paris</a> bicycle race.<sup id="cite_ref-70" class="reference"><a href="#cite_note-70">[70]</a></sup> 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 <a href="/enwiki/wiki/P%C3%A2tisserie" title="Pâtisserie">pâtisseries</a> all over France <a rel="nofollow" class="external autonumber" href="http://elenastravelgram.blogspot.com/2014/04/best-french-pastry.html">[1]</a>.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Paste_(pasty)" title="Paste (pasty)">Paste</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Mexico_City_pastie.JPG" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/a/a0/Mexico_City_pastie.JPG/120px-Mexico_City_pastie.JPG" decoding="async" width="120" height="90" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/a/a0/Mexico_City_pastie.JPG/180px-Mexico_City_pastie.JPG 1.5x, /upwiki/wikipedia/commons/thumb/a/a0/Mexico_City_pastie.JPG/240px-Mexico_City_pastie.JPG 2x" data-file-width="3072" data-file-height="2304" /></a></span>
</td>
<td><a href="/enwiki/wiki/Mexico" title="Mexico">Mexico</a>
</td>
<td>Small pastry produced in central Mexico. Unlike <a href="/enwiki/wiki/Empanada" title="Empanada">empanadas</a>, 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.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Pastel_(food)" title="Pastel (food)">Pastel</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Cheese_pastel_in_Brazil.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/c/ca/Cheese_pastel_in_Brazil.jpg/120px-Cheese_pastel_in_Brazil.jpg" decoding="async" width="120" height="160" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/c/ca/Cheese_pastel_in_Brazil.jpg/180px-Cheese_pastel_in_Brazil.jpg 1.5x, /upwiki/wikipedia/commons/thumb/c/ca/Cheese_pastel_in_Brazil.jpg/240px-Cheese_pastel_in_Brazil.jpg 2x" data-file-width="3024" data-file-height="4032" /></a></span>
</td>
<td><a href="/enwiki/wiki/Latin_America" title="Latin America">Latin America</a>
</td>
<td>A name given to different typical dishes of many countries with Iberian heritage. For example, in <a href="/enwiki/wiki/Brazilian_cuisine" title="Brazilian cuisine">Brazil</a>, a pastel is a common fast food dish, consisting of thin <a href="/enwiki/wiki/Pastry" title="Pastry">pastry</a> envelopes wrapped around assorted fillings, then deep fried in vegetable oil. Pictured is a Brazilian pastel.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Pastizz" title="Pastizz">Pastizz</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Malta_Pastizzi.JPG" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/f/fc/Malta_Pastizzi.JPG/120px-Malta_Pastizzi.JPG" decoding="async" width="120" height="120" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/f/fc/Malta_Pastizzi.JPG/180px-Malta_Pastizzi.JPG 1.5x, /upwiki/wikipedia/commons/f/fc/Malta_Pastizzi.JPG 2x" data-file-width="230" data-file-height="230" /></a></span>
</td>
<td><a href="/enwiki/wiki/Malta" title="Malta">Malta</a>
</td>
<td>A savory pastry from <a href="/enwiki/wiki/Malta" title="Malta">Malta</a>, pastizzi usually have a filling either of <a href="/enwiki/wiki/Ricotta" title="Ricotta">ricotta</a> or of <a href="/enwiki/wiki/Mushy_peas" title="Mushy peas">mushy peas</a>, and are called <i>pastizzi tal-irkotta</i>, "cheesecakes", or <i>pastizzi tal-piżelli</i>, "peacakes", accordingly.<sup id="cite_ref-pastizzi_71-0" class="reference"><a href="#cite_note-pastizzi-71">[71]</a></sup><sup id="cite_ref-72" class="reference"><a href="#cite_note-72">[72]</a></sup> Pastizzi are a popular and well-known <a href="/enwiki/wiki/List_of_Maltese_dishes" title="List of Maltese dishes">Maltese food</a>. Pictured are two varieties of Maltese pastizzi.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Pastry_heart" title="Pastry heart">Pastry heart</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Pastry_heart_-_01.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/9/9d/Pastry_heart_-_01.jpg/120px-Pastry_heart_-_01.jpg" decoding="async" width="120" height="180" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/9/9d/Pastry_heart_-_01.jpg/180px-Pastry_heart_-_01.jpg 1.5x, /upwiki/wikipedia/commons/thumb/9/9d/Pastry_heart_-_01.jpg/240px-Pastry_heart_-_01.jpg 2x" data-file-width="683" data-file-height="1024" /></a></span>
</td>
<td><a href="/enwiki/wiki/United_States" title="United States">United States</a> (<a href="/enwiki/wiki/Buffalo,_New_York" title="Buffalo, New York">Buffalo, New York</a> area)
</td>
<td>A regional dessert item found in the Buffalo, New York area.<sup id="cite_ref-Chow_73-0" class="reference"><a href="#cite_note-Chow-73">[73]</a></sup><sup id="cite_ref-74" class="reference"><a href="#cite_note-74">[74]</a></sup> 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.<sup id="cite_ref-Chow_73-1" class="reference"><a href="#cite_note-Chow-73">[73]</a></sup><sup id="cite_ref-75" class="reference"><a href="#cite_note-75">[75]</a></sup>
</td></tr>
<tr>
<td><a href="/enwiki/wiki/P%C3%A2t%C3%A9_Chaud" class="mw-redirect" title="Pâté Chaud">Pâté Chaud</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Pate_Chaud.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/4/47/Pate_Chaud.jpg/120px-Pate_Chaud.jpg" decoding="async" width="120" height="90" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/4/47/Pate_Chaud.jpg/180px-Pate_Chaud.jpg 1.5x, /upwiki/wikipedia/commons/thumb/4/47/Pate_Chaud.jpg/240px-Pate_Chaud.jpg 2x" data-file-width="1600" data-file-height="1200" /></a></span>
</td>
<td><a href="/enwiki/wiki/Vietnam" title="Vietnam">Vietnam</a>
</td>
<td>A puff pastry in <a href="/enwiki/wiki/Vietnamese_cuisine" title="Vietnamese cuisine">Vietnamese cuisine</a>, 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.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Phyllo" class="mw-redirect" title="Phyllo">Phyllo</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Baklava.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/9/9e/Baklava.jpg/120px-Baklava.jpg" decoding="async" width="120" height="101" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/9/9e/Baklava.jpg/180px-Baklava.jpg 1.5x, /upwiki/wikipedia/commons/thumb/9/9e/Baklava.jpg/240px-Baklava.jpg 2x" data-file-width="632" data-file-height="532" /></a></span>
</td>
<td><a href="/enwiki/wiki/Middle_East" title="Middle East">Middle East</a>, <a href="/enwiki/wiki/Balkans" title="Balkans">Balkans</a>
</td>
<td>Paper-thin sheets of <a href="/enwiki/wiki/Leavening_agent" title="Leavening agent">unleavened</a> <a href="/enwiki/wiki/Flour" title="Flour">flour</a> dough used for making <a href="/enwiki/wiki/Pastries" class="mw-redirect" title="Pastries">pastries</a>. filo is often used in <a href="/enwiki/wiki/Middle_Eastern_cuisine" title="Middle Eastern cuisine">Middle Eastern</a> and <a href="/enwiki/wiki/Balkan_cuisine" title="Balkan cuisine">Balkan</a> cuisine. Pictured is <a href="/enwiki/wiki/Baklava" title="Baklava">Baklava</a> made with the dough. An early, thick form of filo appears to be of <a href="/enwiki/wiki/Central_Asia" title="Central Asia">Central Asian</a> <a href="/enwiki/wiki/Turkic_peoples" title="Turkic peoples">Turkic</a> origin.<sup id="cite_ref-perry_76-0" class="reference"><a href="#cite_note-perry-76">[76]</a></sup><sup id="cite_ref-mack_77-0" class="reference"><a href="#cite_note-mack-77">[77]</a></sup> May also be spelt as "Filo pastry"; this is quite a common spelling for this form of pastry in the <a href="/enwiki/wiki/United_Kingdom" title="United Kingdom">United Kingdom</a>.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Pionono" title="Pionono">Pionono</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Piononos_de_Santa_F%C3%A9-Madrid.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/8/88/Piononos_de_Santa_F%C3%A9-Madrid.jpg/120px-Piononos_de_Santa_F%C3%A9-Madrid.jpg" decoding="async" width="120" height="80" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/8/88/Piononos_de_Santa_F%C3%A9-Madrid.jpg/180px-Piononos_de_Santa_F%C3%A9-Madrid.jpg 1.5x, /upwiki/wikipedia/commons/thumb/8/88/Piononos_de_Santa_F%C3%A9-Madrid.jpg/240px-Piononos_de_Santa_F%C3%A9-Madrid.jpg 2x" data-file-width="3888" data-file-height="2592" /></a></span>
</td>
<td><a href="/enwiki/wiki/Hispanic" title="Hispanic">Hispanic</a>
</td>
<td>May refer to several varieties of pastry popular in <a href="/enwiki/wiki/Spain" title="Spain">Spain</a>, <a href="/enwiki/wiki/Latin_America" title="Latin America">Latin America</a> and The <a href="/enwiki/wiki/Philippines" title="Philippines">Philippines</a>. Pictured are pionono in <a href="/enwiki/wiki/M%C3%A1laga" title="Málaga">Málaga</a>, Spain.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Pithivier" title="Pithivier">Pithivier</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Pithivier.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/4/46/Pithivier.jpg/120px-Pithivier.jpg" decoding="async" width="120" height="120" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/4/46/Pithivier.jpg/180px-Pithivier.jpg 1.5x, /upwiki/wikipedia/commons/thumb/4/46/Pithivier.jpg/240px-Pithivier.jpg 2x" data-file-width="612" data-file-height="612" /></a></span>
</td>
<td><a href="/enwiki/wiki/France" title="France">France</a> (probably <a href="/enwiki/wiki/Pithiviers" title="Pithiviers">Pithiviers</a>)
</td>
<td>(<i>Pithiviers</i> in French) is a round, enclosed <a href="/enwiki/wiki/Pie" title="Pie">pie</a> usually made by baking two disks of <a href="/enwiki/wiki/Puff_pastry" title="Puff pastry">puff pastry</a>, 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 <a href="/enwiki/wiki/Confectioner%27s_sugar" class="mw-redirect" title="Confectioner's sugar">confectioner's sugar</a> at the end of baking, or both. Whilst the filling of the Pithivier is often a sweet <a href="/enwiki/wiki/Frangipane" title="Frangipane">frangipane</a> of <a href="/enwiki/wiki/Almond" title="Almond">almond</a> paste (optionally combined with fruit such as cherry or plum), <a href="https://en.wiktionary.org/wiki/savory" class="extiw" title="wikt:savory">savory</a> pies with a meat or cheese filling can also be termed as a Pithivier.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Pl%C4%83cint%C4%83" title="Plăcintă">Plăcintă</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Placinta.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/6/6e/Placinta.jpg/120px-Placinta.jpg" decoding="async" width="120" height="120" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/6/6e/Placinta.jpg/180px-Placinta.jpg 1.5x, /upwiki/wikipedia/commons/thumb/6/6e/Placinta.jpg/240px-Placinta.jpg 2x" data-file-width="1800" data-file-height="1800" /></a></span>
</td>
<td><a href="/enwiki/wiki/Romania" title="Romania">Romania</a>, <a href="/enwiki/wiki/Moldova" title="Moldova">Moldova</a>, <a href="/enwiki/wiki/Ukraine" title="Ukraine">Ukraine</a>
</td>
<td>Plăcintă<sup id="cite_ref-78" class="reference"><a href="#cite_note-78">[78]</a></sup> is a Romanian traditional pastry resembling a thin, small round or square-shaped cake, usually filled with a soft cheese such as <a href="/enwiki/wiki/Urd%C4%83" title="Urdă">Urdă</a> or apples. Also made with <a href="/enwiki/wiki/Pumpkin" title="Pumpkin">pumpkin</a> filling, they were brought to the US by the <a href="/enwiki/wiki/Black_Sea_Germans" title="Black Sea Germans">Black Sea Germans</a> who had lived in the territories of the southern Russian Empire (modern-day Ukraine and Moldova).
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Poffertjes" title="Poffertjes">Poffertjes</a> (<a href="/enwiki/wiki/Netherlands" title="Netherlands">Dutch</a>) <a href="/enwiki/wiki/%C3%86bleskiver" title="Æbleskiver">Æbleskiver</a> (<a href="/enwiki/wiki/Danish_language" title="Danish language">Danish</a>)
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Poffertjes-Melkhuis_(cropped).jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/6/6f/Poffertjes-Melkhuis_%28cropped%29.jpg/120px-Poffertjes-Melkhuis_%28cropped%29.jpg" decoding="async" width="120" height="76" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/6/6f/Poffertjes-Melkhuis_%28cropped%29.jpg/180px-Poffertjes-Melkhuis_%28cropped%29.jpg 1.5x, /upwiki/wikipedia/commons/thumb/6/6f/Poffertjes-Melkhuis_%28cropped%29.jpg/240px-Poffertjes-Melkhuis_%28cropped%29.jpg 2x" data-file-width="4928" data-file-height="3136" /></a></span>
</td>
<td><a href="/enwiki/wiki/Northern_Europe" title="Northern Europe">Northern Europe</a>
</td>
<td>A style of <a href="/enwiki/wiki/Pancake" title="Pancake">pancake</a> with origins in the <a href="/enwiki/wiki/Northern_Europe" title="Northern Europe">Northern Europe</a>. They are much smaller and thicker than their American or <a href="/enwiki/wiki/Scotch_pancake" class="mw-redirect" title="Scotch pancake">Scotch pancake</a> or as French <a href="/enwiki/wiki/Cr%C3%AApe" title="Crêpe">Crêpes</a>. They can be leavened by <a href="/enwiki/wiki/Yeast" title="Yeast">yeast</a>, <a href="/enwiki/wiki/Egg_white" title="Egg white">egg white</a>, or a chemical agent like <a href="/enwiki/wiki/Baking_powder" title="Baking powder">baking powder</a>.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Poga%C4%8Da" title="Pogača">Pogača</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Traditional_Bulgarian_Pugacha.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/a/a6/Traditional_Bulgarian_Pugacha.jpg/120px-Traditional_Bulgarian_Pugacha.jpg" decoding="async" width="120" height="80" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/a/a6/Traditional_Bulgarian_Pugacha.jpg/180px-Traditional_Bulgarian_Pugacha.jpg 1.5x, /upwiki/wikipedia/commons/thumb/a/a6/Traditional_Bulgarian_Pugacha.jpg/240px-Traditional_Bulgarian_Pugacha.jpg 2x" data-file-width="5184" data-file-height="3456" /></a></span>
</td>
<td><a href="/enwiki/wiki/Balkans" title="Balkans">Balkans</a>
</td>
<td><a href="/enwiki/wiki/Puff_pastry" title="Puff pastry">Puff pastry</a> eaten in <a href="/enwiki/wiki/Albania" title="Albania">Albania</a>, <a href="/enwiki/wiki/Bosnia_and_Herzegovina" title="Bosnia and Herzegovina">Bosnia and Herzegovina</a>, <a href="/enwiki/wiki/Bulgaria" title="Bulgaria">Bulgaria</a>, <a href="/enwiki/wiki/Croatia" title="Croatia">Croatia</a>, <a href="/enwiki/wiki/Montenegro" title="Montenegro">Montenegro</a>, <a href="/enwiki/wiki/North_Macedonia" title="North Macedonia">North Macedonia</a>, <a href="/enwiki/wiki/Serbia" title="Serbia">Serbia</a>, <a href="/enwiki/wiki/Slovenia" title="Slovenia">Slovenia</a>, <a href="/enwiki/wiki/Hungary" title="Hungary">Hungary</a> (see <a href="/enwiki/wiki/Pog%C3%A1csa" class="mw-redirect" title="Pogácsa">pogácsa</a>) and <a href="/enwiki/wiki/Turkey" title="Turkey">Turkey</a> (where it is called <i>poğaça</i>) with variations. It is called <i>pogatschen</i> in Austria. <i>Pogača</i> is sometimes served hot as an <a href="/enwiki/wiki/Appetizer" class="mw-redirect" title="Appetizer">appetizer</a> instead of bread. Hot <i>pogača</i> filled with <a href="/enwiki/wiki/Sour_cream" title="Sour cream">sour cream</a> (or <a href="/enwiki/wiki/Beyaz_peynir" title="Beyaz peynir">beyaz peynir</a> in Turkey and Bulgaria) is considered a particularly delicious specialty.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Poppy_seed_roll" title="Poppy seed roll">Poppy seed roll</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:04477_Poppy_seed_cake_Makowiec.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/5/5e/04477_Poppy_seed_cake_Makowiec.jpg/120px-04477_Poppy_seed_cake_Makowiec.jpg" decoding="async" width="120" height="90" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/5/5e/04477_Poppy_seed_cake_Makowiec.jpg/180px-04477_Poppy_seed_cake_Makowiec.jpg 1.5x, /upwiki/wikipedia/commons/thumb/5/5e/04477_Poppy_seed_cake_Makowiec.jpg/240px-04477_Poppy_seed_cake_Makowiec.jpg 2x" data-file-width="800" data-file-height="600" /></a></span>
</td>
<td><a href="/enwiki/wiki/Central_Europe" title="Central Europe">Central Europe</a>
</td>
<td>Roll of sweet <a href="/enwiki/wiki/Yeast" title="Yeast">yeast</a> bread (a <a href="/enwiki/wiki/Viennoiserie" title="Viennoiserie">viennoiserie</a>) with a dense, rich, bittersweet filling of <a href="/enwiki/wiki/Poppy_seed" title="Poppy seed">poppy seed</a>. A popular cuisine in parts of <a href="/enwiki/wiki/Central_Europe" title="Central Europe">Central Europe</a>, <a href="/enwiki/wiki/Eastern_Europe" title="Eastern Europe">Eastern Europe</a> and in <a href="/enwiki/wiki/Israel" title="Israel">Israel</a>. An alternative filling is a paste of minced <a href="/enwiki/wiki/Walnut" title="Walnut">walnuts</a>, making it a walnut roll.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Pot_pie" title="Pot pie">Pot pie</a>
</td>
<td><span typeof="mw:Error mw:File"><a href="/enwiki//en.wikipedia.org/wiki/Special:Upload?wpDestFile=File:ChickenpotpieswholeFeb09.jpg" class="new" title="File:File:ChickenpotpieswholeFeb09.jpg"><span class="mw-file-element mw-broken-media" data-width="120">File:File:ChickenpotpieswholeFeb09.jpg</span></a></span>
</td>
<td><a href="/enwiki/wiki/United_States" title="United States">United States</a>, <a href="/enwiki/wiki/Canada" title="Canada">Canada</a>
</td>
<td>In US and Canadian dialects, is a type of meat pie with a top pie crust that is commonly used throughout the continent, consisting of flaky pastry. Pot pies may be made with a variety of fillings including poultry, beef, seafood, or plant-based meat substitute fillings, and may also differ in the types of crust. Chicken pot pie is the most popular variety of the dish.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Prekmurska_gibanica" title="Prekmurska gibanica">Prekmurska gibanica</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:PrekmurskaGibanica1.JPG" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/d/db/PrekmurskaGibanica1.JPG/120px-PrekmurskaGibanica1.JPG" decoding="async" width="120" height="90" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/d/db/PrekmurskaGibanica1.JPG/180px-PrekmurskaGibanica1.JPG 1.5x, /upwiki/wikipedia/commons/thumb/d/db/PrekmurskaGibanica1.JPG/240px-PrekmurskaGibanica1.JPG 2x" data-file-width="1600" data-file-height="1200" /></a></span>
</td>
<td><a href="/enwiki/wiki/Slovenia" title="Slovenia">Slovenia</a>
</td>
<td><a href="/enwiki/wiki/Gibanica" title="Gibanica">Gibanica</a> or <a href="/enwiki/wiki/Layer_cake" title="Layer cake">layered cake</a> that includes a thinly-rolled pastry dough in its preparation. It originated in the region of <a href="/enwiki/wiki/Prekmurje" title="Prekmurje">Prekmurje</a>, <a href="/enwiki/wiki/Slovenia" title="Slovenia">Slovenia</a>.<sup id="cite_ref-79" class="reference"><a href="#cite_note-79">[79]</a></sup> It contains <a href="/enwiki/wiki/Poppy_seed" title="Poppy seed">poppy seeds</a>, <a href="/enwiki/wiki/Walnut" title="Walnut">walnuts</a>, <a href="/enwiki/wiki/Apple" title="Apple">apples</a>, <a href="/enwiki/wiki/Raisin" title="Raisin">raisins</a>, and <a href="/enwiki/wiki/Ricotta" title="Ricotta">ricotta</a> fillings. Although native to Prekmurje, it has achieved the status of a national speciality of Slovenia. It is also popular in <a href="/enwiki/wiki/Northern_Croatia" title="Northern Croatia">northern Croatia</a>.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Profiterole" title="Profiterole">Profiterole</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Cream_puff.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/0/0b/Cream_puff.jpg/120px-Cream_puff.jpg" decoding="async" width="120" height="97" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/0/0b/Cream_puff.jpg/180px-Cream_puff.jpg 1.5x, /upwiki/wikipedia/commons/thumb/0/0b/Cream_puff.jpg/240px-Cream_puff.jpg 2x" data-file-width="522" data-file-height="422" /></a></span>
</td>
<td><a href="/enwiki/wiki/France" title="France">France</a>
</td>
<td>Known as a "cream puff" in the United States, a profiterole is a <a href="/enwiki/wiki/Choux_pastry" title="Choux pastry">choux pastry</a> ball <a href="/enwiki/wiki/Filling_(cooking)" class="mw-redirect" title="Filling (cooking)">filled</a> with <a href="/enwiki/wiki/Whipped_cream" title="Whipped cream">whipped cream</a>, <a href="/enwiki/wiki/Custard" title="Custard">pastry cream</a>, or <a href="/enwiki/wiki/Ice_cream" title="Ice cream">ice cream</a>. This treat is typically very sweet. The puffs may be decorated or left plain or garnished with <a href="/enwiki/wiki/Ganache" title="Ganache">chocolate sauce</a>, <a href="/enwiki/wiki/Caramel" title="Caramel">caramel</a>, or a dusting of <a href="/enwiki/wiki/Powdered_sugar" title="Powdered sugar">powdered sugar</a>.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Puff_pastry" title="Puff pastry">Puff pastry</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Empanadas_de_At%C3%BAn-2009_(cropped).jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/d/d6/Empanadas_de_At%C3%BAn-2009_%28cropped%29.jpg/120px-Empanadas_de_At%C3%BAn-2009_%28cropped%29.jpg" decoding="async" width="120" height="74" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/d/d6/Empanadas_de_At%C3%BAn-2009_%28cropped%29.jpg/180px-Empanadas_de_At%C3%BAn-2009_%28cropped%29.jpg 1.5x, /upwiki/wikipedia/commons/thumb/d/d6/Empanadas_de_At%C3%BAn-2009_%28cropped%29.jpg/240px-Empanadas_de_At%C3%BAn-2009_%28cropped%29.jpg 2x" data-file-width="3548" data-file-height="2176" /></a></span>
</td>
<td><a href="/enwiki/wiki/Europe" title="Europe">Europe</a>
</td>
<td>In <a href="/enwiki/wiki/Baking" title="Baking">baking</a>, a puff pastry is a light, flaky, leavened pastry containing several layers of fat which is in solid state at 20 °C (68 °F). In raw form, puff pastry is a dough which is spread with solid fat and repeatedly folded and rolled out (<i>never</i> mashed, as this will destroy layering) and used to produce various pastries. It is sometimes called a "water dough" or <i><span title="French-language text"><i lang="fr">détrempe</i></span></i>.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Puits_d%27amour" title="Puits d'amour">Puits d'amour</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Puits_d%27amour.jpg" class="mw-file-description" title="Puits d'amour"><img alt="Puits d'amour" src="/upwiki/wikipedia/commons/thumb/7/78/Puits_d%27amour.jpg/120px-Puits_d%27amour.jpg" decoding="async" width="120" height="86" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/7/78/Puits_d%27amour.jpg/180px-Puits_d%27amour.jpg 1.5x, /upwiki/wikipedia/commons/thumb/7/78/Puits_d%27amour.jpg/240px-Puits_d%27amour.jpg 2x" data-file-width="448" data-file-height="322" /></a></span>
</td>
<td><a href="/enwiki/wiki/France" title="France">France</a>
</td>
<td>A <a href="/enwiki/wiki/Butter" title="Butter">butter</a> 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 <a href="/enwiki/wiki/Confectioners%27_sugar" class="mw-redirect" title="Confectioners' sugar">confectioners' sugar</a> or covered with <a href="/enwiki/wiki/Caramel" title="Caramel">caramel</a>. The name has erotic connotations; it literally translates into English as 'wells of love.’
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Punsch-roll" title="Punsch-roll">Punsch-roll</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Dammsugare_(cropped).JPG" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/4/48/Dammsugare_%28cropped%29.JPG/120px-Dammsugare_%28cropped%29.JPG" decoding="async" width="120" height="101" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/4/48/Dammsugare_%28cropped%29.JPG/180px-Dammsugare_%28cropped%29.JPG 1.5x, /upwiki/wikipedia/commons/thumb/4/48/Dammsugare_%28cropped%29.JPG/240px-Dammsugare_%28cropped%29.JPG 2x" data-file-width="1413" data-file-height="1194" /></a></span>
</td>
<td><a href="/enwiki/wiki/Sweden" title="Sweden">Sweden</a>
</td>
<td>A <a href="/enwiki/wiki/Sweden" title="Sweden">Swedish</a>, small cylindrical pastry covered with green <a href="/enwiki/wiki/Marzipan" title="Marzipan">marzipan</a> with the ends dipped in <a href="/enwiki/wiki/Chocolate" title="Chocolate">chocolate</a>, with an interior consisting of a mix of crushed <a href="/enwiki/wiki/Cookie" title="Cookie">cookies</a>, butter, and cacao, flavoured with <a href="/enwiki/wiki/Punsch" title="Punsch">punsch</a> liqueur. The Dutch variant is called <i><a href="https://nl.wikipedia.org/wiki/Mergpijpje" class="extiw" title="nl:Mergpijpje">mergpijpje</a></i>, and is cream-colored instead of green. Often called <i>dammsugare</i> ("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.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/enwiki/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (May 2012)">citation needed</span></a></i>]</sup> Other names are <i>arraksrulle</i> (as <i>arrak</i> is an ingredient in <i>punsch</i>) and "150-ohmer" (due to the <a href="/enwiki/wiki/Electronic_color_code#Resistor_color-coding" title="Electronic color code">brown-green-brown coloring</a>).<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/enwiki/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (August 2015)">citation needed</span></a></i>]</sup> In Denmark, these treats are known as <i>Træstammer</i> ("wooden logs"); the interior cacao-paste is flavoured with <a href="/enwiki/wiki/Rum" title="Rum">rum</a> and the marzipan is usually not coloured.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Punschkrapfen" title="Punschkrapfen">Punschkrapfen</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Punschkrapfen.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/7/77/Punschkrapfen.jpg/120px-Punschkrapfen.jpg" decoding="async" width="120" height="80" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/7/77/Punschkrapfen.jpg/180px-Punschkrapfen.jpg 1.5x, /upwiki/wikipedia/commons/thumb/7/77/Punschkrapfen.jpg/240px-Punschkrapfen.jpg 2x" data-file-width="4256" data-file-height="2832" /></a></span>
</td>
<td><a href="/enwiki/wiki/Austria" title="Austria">Austria</a>
</td>
<td>Translated in English as "punch cake", a classical confection of pastry with a <a href="/enwiki/wiki/Rum" title="Rum">rum</a> flavor. It is similar to the French pastry, the <a href="/enwiki/wiki/Petit_four" title="Petit four">petit four</a>. Commonly available in pastry shops and bakeries in Austria. It is a cake filled with cake crumbs, <a href="/enwiki/wiki/Nougat" title="Nougat">nougat</a> chocolate, <a href="/enwiki/wiki/Apricot" title="Apricot">apricot</a> jam and then soaked with rum.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Qottab" title="Qottab">Qottab</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Qottab.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/5/52/Qottab.jpg/120px-Qottab.jpg" decoding="async" width="120" height="80" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/5/52/Qottab.jpg/180px-Qottab.jpg 1.5x, /upwiki/wikipedia/commons/thumb/5/52/Qottab.jpg/240px-Qottab.jpg 2x" data-file-width="5184" data-file-height="3456" /></a></span>
</td>
<td><a href="/enwiki/wiki/Iran" title="Iran">Iran</a>
</td>
<td>An almond-filled deep-fried <a href="/enwiki/wiki/Persia" class="mw-redirect" title="Persia">Persian</a> cake,<sup id="cite_ref-Encyclopædia_Iranica_80-0" class="reference"><a href="#cite_note-Encyclopædia_Iranica-80">[80]</a></sup> prepared with <a href="/enwiki/wiki/Flour" title="Flour">flour</a>, <a href="/enwiki/wiki/Almond" title="Almond">almonds</a>, <a href="/enwiki/wiki/Powdered_sugar" title="Powdered sugar">powdered sugar</a>, <a href="/enwiki/wiki/Vegetable_oil" title="Vegetable oil">vegetable oil</a>, and <a href="/enwiki/wiki/Cardamom" title="Cardamom">cardamom</a>. The city of <a href="/enwiki/wiki/Yazd" title="Yazd">Yazd</a> is well known for its <i>qottab</i>.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Quesito" title="Quesito">Quesito</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Quesitos.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/a/aa/Quesitos.jpg/120px-Quesitos.jpg" decoding="async" width="120" height="90" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/a/aa/Quesitos.jpg/180px-Quesitos.jpg 1.5x, /upwiki/wikipedia/commons/thumb/a/aa/Quesitos.jpg/240px-Quesitos.jpg 2x" data-file-width="479" data-file-height="360" /></a></span>
</td>
<td><a href="/enwiki/wiki/United_States" title="United States">United States</a><br />(<a href="/enwiki/wiki/Puerto_Rico" title="Puerto Rico">Puerto Rico</a>)
</td>
<td>A cheese-filled pastry twist from <a href="/enwiki/wiki/Puerto_Rico" title="Puerto Rico">Puerto Rico</a>.<sup id="cite_ref-81" class="reference"><a href="#cite_note-81">[81]</a></sup> The cheese is usually whipped with <a href="/enwiki/wiki/Vanilla" title="Vanilla">vanilla</a>, eggs, and sugar. The cheese can also be whipped with <a href="/enwiki/wiki/Guava" title="Guava">guava</a>, <a href="/enwiki/wiki/Papaya" title="Papaya">papaya</a> and other tropical <a href="/enwiki/wiki/Fruit_preserves" title="Fruit preserves">fruit preserves</a>. The mixture is stuffed into a dough that resembles <a href="/enwiki/wiki/Puff_pastry" title="Puff pastry">puff pastry</a>, coated in a sugary caramelized syrup, and baked.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Roti_john" title="Roti john">Roti john</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Roti_John_-_served.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/a/a7/Roti_John_-_served.jpg/120px-Roti_John_-_served.jpg" decoding="async" width="120" height="90" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/a/a7/Roti_John_-_served.jpg/180px-Roti_John_-_served.jpg 1.5x, /upwiki/wikipedia/commons/thumb/a/a7/Roti_John_-_served.jpg/240px-Roti_John_-_served.jpg 2x" data-file-width="640" data-file-height="480" /></a></span>
</td>
<td><a href="/enwiki/wiki/Malaysia" title="Malaysia">Malaysia</a>
</td>
<td>A type of sandwich using <a href="/enwiki/wiki/Baguette" title="Baguette">Baguette</a>-type loaf served with omelette, minced meat and onion. A popular snack in <a href="/enwiki/wiki/Malaysia" title="Malaysia">Malaysia</a>, also in <a href="/enwiki/wiki/Brunei" title="Brunei">Brunei</a> and <a href="/enwiki/wiki/Singapore" title="Singapore">Singapore</a>.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Roti_tissue" title="Roti tissue">Roti tissue</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:RotiTissue001.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/c/c8/RotiTissue001.jpg/120px-RotiTissue001.jpg" decoding="async" width="120" height="136" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/c/c8/RotiTissue001.jpg/180px-RotiTissue001.jpg 1.5x, /upwiki/wikipedia/commons/thumb/c/c8/RotiTissue001.jpg/240px-RotiTissue001.jpg 2x" data-file-width="442" data-file-height="500" /></a></span>
</td>
<td><a href="/enwiki/wiki/Malaysia" title="Malaysia">Malaysia</a>
</td>
<td>Also known as <i>roti tisu</i> or <i>tissue prats</i>, one of the more-creative-looking <a href="/enwiki/wiki/Mamak_stall" title="Mamak stall">Malaysian Mamak</a> foods. It is also known as <i>roti helikopter</i> (helicopter bread). <i>Roti tissue</i> is a thinner version of the traditional <i><a href="/enwiki/wiki/Roti_canai" title="Roti canai">roti canai</a></i>, as thin as a piece of 40–50 cm round-shaped tissue. The finishing touches to the making of roti tissue require skill, and they depend on the creativity of the maker. Pictured: Roti tissue, and a glass of <a href="/enwiki/wiki/Teh_tarik" title="Teh tarik">Teh tarik</a>
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Roze_koek" title="Roze koek">Roze koek</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Roze_koek.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/1/12/Roze_koek.jpg/120px-Roze_koek.jpg" decoding="async" width="120" height="90" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/1/12/Roze_koek.jpg/180px-Roze_koek.jpg 1.5x, /upwiki/wikipedia/commons/thumb/1/12/Roze_koek.jpg/240px-Roze_koek.jpg 2x" data-file-width="2048" data-file-height="1536" /></a></span>
</td>
<td><a href="/enwiki/wiki/Netherlands" title="Netherlands">Netherlands</a>
</td>
<td><i>Roze koek</i> ("pink cake") is a typical Dutch pastry that consists of a small flat cake with a layer of pink <a href="/enwiki/wiki/Fondant_icing" title="Fondant icing">fondant</a>. The most well-known brand is Glacé.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Rugelach" title="Rugelach">Rugelach</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Blackberry_Rugelach_(cropped).jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/a/a8/Blackberry_Rugelach_%28cropped%29.jpg/120px-Blackberry_Rugelach_%28cropped%29.jpg" decoding="async" width="120" height="68" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/a/a8/Blackberry_Rugelach_%28cropped%29.jpg/180px-Blackberry_Rugelach_%28cropped%29.jpg 1.5x, /upwiki/wikipedia/commons/thumb/a/a8/Blackberry_Rugelach_%28cropped%29.jpg/240px-Blackberry_Rugelach_%28cropped%29.jpg 2x" data-file-width="1326" data-file-height="754" /></a></span>
</td>
<td><a href="/enwiki/wiki/Jewish" class="mw-redirect" title="Jewish">Jewish</a> (<a href="/enwiki/wiki/Ashkenazi" class="mw-redirect" title="Ashkenazi">Ashkenazi</a>)
</td>
<td>A <a href="/enwiki/wiki/Jewish" class="mw-redirect" title="Jewish">Jewish</a> pastry of <a href="/enwiki/wiki/Ashkenazic" class="mw-redirect" title="Ashkenazic">Ashkenazic</a> origin. A more probable origin is that of its Eastern European (<a href="/enwiki/wiki/Romanians" title="Romanians">Romanian</a>) traditional pastry counterpart called <a href="/enwiki/wiki/Cornulete" class="mw-redirect" title="Cornulete">Cornulete</a>.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/enwiki/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (May 2012)">citation needed</span></a></i>]</sup> Traditional <i>rugelach</i> are made in the form of a crescent by rolling a triangle of dough around a filling.<sup id="cite_ref-Nathan_82-0" class="reference"><a href="#cite_note-Nathan-82">[82]</a></sup><sup id="cite_ref-Fertig_83-0" class="reference"><a href="#cite_note-Fertig-83">[83]</a></sup> Some sources state that the <i>rugelach</i> and the French <a href="/enwiki/wiki/Croissant" title="Croissant">croissant</a> share a common <a href="/enwiki/wiki/Viennese_cuisine" title="Viennese cuisine">Viennese</a> ancestor, crescent-shaped pastries commemorating the lifting of the Turkish siege in 1793<sup id="cite_ref-Marks_84-0" class="reference"><a href="#cite_note-Marks-84">[84]</a></sup> (this could be a reference to the <a href="/enwiki/wiki/Battle_of_Vienna" title="Battle of Vienna">Battle of Vienna</a> in 1683). This appears to be an <a href="/enwiki/wiki/Urban_legend" title="Urban legend">urban legend</a> however, as both the <i>rugelach</i> and its supposed ancestor (the <i>Kipfel</i> or <i>Kipferl</i>) pre-date the Early Modern era, and the croissant in its modern form did not originate earlier than the 19th century (see <a href="/enwiki/wiki/Viennoiserie" title="Viennoiserie">viennoiserie</a>).
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Runeberg%27s_torte" class="mw-redirect" title="Runeberg's torte">Runeberg's torte</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Runebergintorttu.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/6/6b/Runebergintorttu.jpg/120px-Runebergintorttu.jpg" decoding="async" width="120" height="90" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/6/6b/Runebergintorttu.jpg/180px-Runebergintorttu.jpg 1.5x, /upwiki/wikipedia/commons/thumb/6/6b/Runebergintorttu.jpg/240px-Runebergintorttu.jpg 2x" data-file-width="2272" data-file-height="1704" /></a></span>
</td>
<td><a href="/enwiki/wiki/Finland" title="Finland">Finland</a>
</td>
<td>A <a href="/enwiki/wiki/Finland" title="Finland">Finnish</a> pastry flavored with <a href="/enwiki/wiki/Almond" title="Almond">almonds</a> and <a href="/enwiki/wiki/Rum" title="Rum">rum</a> or <a href="/enwiki/wiki/Arrack" title="Arrack">arrack</a> and usually weighing about 100 <a href="/enwiki/wiki/Gram" title="Gram">grams</a>. There is usually <a href="/enwiki/wiki/Raspberry" title="Raspberry">raspberry</a> jam in a sugar ring on the torte. The <a href="/enwiki/wiki/Torte" title="Torte">torte</a> got its name from the Finnish poet <a href="/enwiki/wiki/Johan_Ludvig_Runeberg" title="Johan Ludvig Runeberg">Johan Ludvig Runeberg</a> (1804–1877) who, according to legend, enjoyed the torte with <i><a href="/enwiki/wiki/Punsch" title="Punsch">punsch</a></i> for every breakfast.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Rustico_(pastry)" title="Rustico (pastry)">Rustico</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Rustico_leccese.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/b/bf/Rustico_leccese.jpg/120px-Rustico_leccese.jpg" decoding="async" width="120" height="90" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/b/bf/Rustico_leccese.jpg/180px-Rustico_leccese.jpg 1.5x, /upwiki/wikipedia/commons/thumb/b/bf/Rustico_leccese.jpg/240px-Rustico_leccese.jpg 2x" data-file-width="1024" data-file-height="768" /></a></span>
</td>
<td><a href="/enwiki/wiki/Salento" title="Salento">Salento</a>, <a href="/enwiki/wiki/Italy" title="Italy">Italy</a>
</td>
<td>Made with puff pastry and a stuffing that varies style by style
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Samosa" title="Samosa">Samosa</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Samosachutney.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/c/cb/Samosachutney.jpg/120px-Samosachutney.jpg" decoding="async" width="120" height="90" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/c/cb/Samosachutney.jpg/180px-Samosachutney.jpg 1.5x, /upwiki/wikipedia/commons/thumb/c/cb/Samosachutney.jpg/240px-Samosachutney.jpg 2x" data-file-width="1120" data-file-height="840" /></a></span>
</td>
<td><a href="/enwiki/wiki/Indian_subcontinent" title="Indian subcontinent">Indian subcontinent</a>
</td>
<td>A fried or baked pastry with a savory filling such as spiced <a href="/enwiki/wiki/Potato" title="Potato">potatoes</a>, <a href="/enwiki/wiki/Onion" title="Onion">onions</a>, <a href="/enwiki/wiki/Pea" title="Pea">peas</a>, <a href="/enwiki/wiki/Lentil" title="Lentil">lentils</a>, ground lamb or chicken. The size, shape and consistency may vary, but many versions are triangular. Samosas are often accompanied by <a href="/enwiki/wiki/Chutney" title="Chutney">chutney</a>.<sup id="cite_ref-KaminskyLong2011_85-0" class="reference"><a href="#cite_note-KaminskyLong2011-85">[85]</a></sup> Samosas are a popular appetizer or <a href="/enwiki/wiki/Snack" title="Snack">snack</a> in the <a href="/enwiki/wiki/Indian_subcontinent" title="Indian subcontinent">Indian subcontinent</a>, <a href="/enwiki/wiki/Southeast_Asia" title="Southeast Asia">Southeast Asia</a>, <a href="/enwiki/wiki/Central_Asia" title="Central Asia">Central Asia</a> and <a href="/enwiki/wiki/Southwest_Asia" class="mw-redirect" title="Southwest Asia">Southwest Asia</a>, the <a href="/enwiki/wiki/Arabian_Peninsula" title="Arabian Peninsula">Arabian Peninsula</a>, the <a href="/enwiki/wiki/Mediterranean" class="mw-redirect" title="Mediterranean">Mediterranean</a>, the <a href="/enwiki/wiki/Horn_of_Africa" title="Horn of Africa">Horn of Africa</a>, <a href="/enwiki/wiki/North_Africa" title="North Africa">North Africa</a>, and <a href="/enwiki/wiki/South_Africa" title="South Africa">South Africa</a>.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Schaumrolle" title="Schaumrolle">Schaumrolle</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Schaumrollen.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/c/c7/Schaumrollen.jpg/120px-Schaumrollen.jpg" decoding="async" width="120" height="90" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/c/c7/Schaumrollen.jpg/180px-Schaumrollen.jpg 1.5x, /upwiki/wikipedia/commons/thumb/c/c7/Schaumrollen.jpg/240px-Schaumrollen.jpg 2x" data-file-width="640" data-file-height="480" /></a></span>
</td>
<td><a href="/enwiki/wiki/Austria" title="Austria">Austria</a>
</td>
<td>Cone or tube of pastry, often filled with <a href="/enwiki/wiki/Whipped_cream" title="Whipped cream">whipped cream</a>
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Schnecken" title="Schnecken">Schnecken</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Schnecken_pastry_-_01.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/0/03/Schnecken_pastry_-_01.jpg/120px-Schnecken_pastry_-_01.jpg" decoding="async" width="120" height="90" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/0/03/Schnecken_pastry_-_01.jpg/180px-Schnecken_pastry_-_01.jpg 1.5x, /upwiki/wikipedia/commons/thumb/0/03/Schnecken_pastry_-_01.jpg/240px-Schnecken_pastry_-_01.jpg 2x" data-file-width="800" data-file-height="600" /></a></span>
</td>
<td><a href="/enwiki/wiki/Germany" title="Germany">Germany</a>
</td>
<td><i>Schnecken</i> were a traditional Saturday morning treat in <a href="/enwiki/wiki/Germany" title="Germany">German</a> 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 <i>schnecken</i> means "snails" in English, and refers to the shape of the pastry. <i>Schnecken</i> are commonly confused with <i><a href="/enwiki/wiki/Rugelach" title="Rugelach">rugelach</a></i>, another German pastry that is different in two respects: (1) <i>schnecken</i> dough is made with <a href="/enwiki/wiki/Sour_cream" title="Sour cream">sour cream</a>, while <i>rugelach</i> is made with <a href="/enwiki/wiki/Cream_cheese" title="Cream cheese">cream cheese</a>; and (2) <i>schnecken</i> are rolled and sliced, whereas <i>rugelach</i> are formed from individual triangles of dough.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Schneeballe" class="mw-redirect" title="Schneeballe">Schneeball</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Schneeball-gebaeck.jpeg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/7/77/Schneeball-gebaeck.jpeg/120px-Schneeball-gebaeck.jpeg" decoding="async" width="120" height="95" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/7/77/Schneeball-gebaeck.jpeg/180px-Schneeball-gebaeck.jpeg 1.5x, /upwiki/wikipedia/commons/thumb/7/77/Schneeball-gebaeck.jpeg/240px-Schneeball-gebaeck.jpeg 2x" data-file-width="800" data-file-height="632" /></a></span>
</td>
<td><a href="/enwiki/wiki/Germany" title="Germany">Germany</a>
</td>
<td>Made from <a href="/enwiki/wiki/Shortcrust_pastry" title="Shortcrust pastry">shortcrust pastry</a>, they are especially popular in the area of German town of <a href="/enwiki/wiki/Rothenburg_ob_der_Tauber" title="Rothenburg ob der Tauber">Rothenburg ob der Tauber</a> (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 <a href="/enwiki/wiki/Confectioner%27s_sugar" class="mw-redirect" title="Confectioner's sugar">confectioner's sugar</a>. The main ingredients are flour, eggs, sugar, butter, cream, and <a href="/enwiki/wiki/Schnaps" class="mw-redirect" title="Schnaps">plum schnaps</a>. 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 <i>Schneeballeneisen</i> 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.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Schuxen" title="Schuxen">Schuxen</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Schuxen.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/2/26/Schuxen.jpg/120px-Schuxen.jpg" decoding="async" width="120" height="99" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/2/26/Schuxen.jpg/180px-Schuxen.jpg 1.5x, /upwiki/wikipedia/commons/thumb/2/26/Schuxen.jpg/240px-Schuxen.jpg 2x" data-file-width="518" data-file-height="426" /></a></span>
</td>
<td><a href="/enwiki/wiki/Germany" title="Germany">Germany</a>
</td>
<td>A popular pastry in <a href="/enwiki/wiki/Upper_Bavaria" title="Upper Bavaria">Upper Bavaria</a>, <i>schuxen</i> is an elongate fried dough pastry made from <a href="/enwiki/wiki/Rye" title="Rye">rye</a> flour and yeast. Similar to <i><a href="/enwiki/wiki/Berliner_(doughnut)" title="Berliner (doughnut)">krapfen</a></i> with the difference that it is not sweet. Nowadays they are rare, and few bakers produce them.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/enwiki/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (May 2012)">citation needed</span></a></i>]</sup>
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Semla" title="Semla">Semla</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:SemlaFlickr.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/2/2b/SemlaFlickr.jpg/120px-SemlaFlickr.jpg" decoding="async" width="120" height="80" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/2/2b/SemlaFlickr.jpg/180px-SemlaFlickr.jpg 1.5x, /upwiki/wikipedia/commons/thumb/2/2b/SemlaFlickr.jpg/240px-SemlaFlickr.jpg 2x" data-file-width="3072" data-file-height="2048" /></a></span>
</td>
<td><a href="/enwiki/wiki/Sweden" title="Sweden">Sweden</a>
</td>
<td>The oldest version of the <i>semla</i> was a plain bread bun, eaten in a bowl of warm milk. In Swedish this is known as <i>hetvägg</i>, from Middle Low German <i>hete Weggen</i> (hot <a href="/enwiki/wiki/Wedge_(mechanical_device)" class="mw-redirect" title="Wedge (mechanical device)">wedges</a>) or German <span title="German-language text"><i lang="de">heisse Wecken</i></span> (hot buns) and <a href="/enwiki/wiki/Folk_etymology" title="Folk etymology">falsely interpreted</a> as "hotwall".<sup id="cite_ref-86" class="reference"><a href="#cite_note-86">[86]</a></sup><sup id="cite_ref-87" class="reference"><a href="#cite_note-87">[87]</a></sup><sup id="cite_ref-88" class="reference"><a href="#cite_note-88">[88]</a></sup>
<p>Today, the Swedish-Finnish semla<sup id="cite_ref-89" class="reference"><a href="#cite_note-89">[89]</a></sup> consists of a <a href="/enwiki/wiki/Cardamom" title="Cardamom">cardamom</a>-spiced <a href="/enwiki/wiki/Wheat" title="Wheat">wheat</a> bun which has its top cut off and insides scooped out, and is then filled with a mix of the scooped-out bread crumbs, <a href="/enwiki/wiki/Milk" title="Milk">milk</a> and <a href="/enwiki/wiki/Almond_paste" title="Almond paste">almond paste</a>, topped with <a href="/enwiki/wiki/Whipped_cream" title="Whipped cream">whipped cream</a>. 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.
</p>
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Sfenj" title="Sfenj">Sfenj</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Moroccan_donuts-01.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/c/cb/Moroccan_donuts-01.jpg/120px-Moroccan_donuts-01.jpg" decoding="async" width="120" height="90" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/c/cb/Moroccan_donuts-01.jpg/180px-Moroccan_donuts-01.jpg 1.5x, /upwiki/wikipedia/commons/thumb/c/cb/Moroccan_donuts-01.jpg/240px-Moroccan_donuts-01.jpg 2x" data-file-width="1307" data-file-height="981" /></a></span>
</td>
<td><a href="/enwiki/wiki/North_Africa" title="North Africa">North Africa</a>
</td>
<td>A <a href="/enwiki/wiki/Morocco" title="Morocco">Moroccan</a>, <a href="/enwiki/wiki/Algerian_cuisine" title="Algerian cuisine">Algerian</a> and <a href="/enwiki/wiki/Tunisia" title="Tunisia">Tunisian</a> <a href="/enwiki/wiki/Doughnut" title="Doughnut">doughnut</a>, cooked in <a href="/enwiki/wiki/Oil" title="Oil">oil</a>. Sfenjs are eaten sprinkled with <a href="/enwiki/wiki/Sugar" title="Sugar">sugar</a> or soaked in <a href="/enwiki/wiki/Honey" title="Honey">honey</a>. <i>Sfenj</i> is an Arabic word ("isfenj") which means "<a href="/enwiki/wiki/Sponge" title="Sponge">sponge</a>".
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Sfin%C8%9Bi%C8%99ori" title="Sfințișori">Sfințișori</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Sfintisori.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/b/be/Sfintisori.jpg/120px-Sfintisori.jpg" decoding="async" width="120" height="160" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/b/be/Sfintisori.jpg/180px-Sfintisori.jpg 1.5x, /upwiki/wikipedia/commons/thumb/b/be/Sfintisori.jpg/240px-Sfintisori.jpg 2x" data-file-width="2304" data-file-height="3072" /></a></span>
</td>
<td><a href="/enwiki/wiki/Romania" title="Romania">Romania</a>, <a href="/enwiki/wiki/Moldova" title="Moldova">Moldova</a>
</td>
<td>Traditional pastries to commemorate the Christian feast of the <a href="/enwiki/wiki/Forty_Martyrs_of_Sebaste" title="Forty Martyrs of Sebaste">Forty Martyrs of Sebaste</a>. Sfințișori dough is baked in large shapes of the figure 8, then soaked in honey syrup with ground walnuts.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Sfogliatelle" class="mw-redirect" title="Sfogliatelle">Sfogliatelle</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Sfogliatelle_pic.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/3/31/Sfogliatelle_pic.jpg/120px-Sfogliatelle_pic.jpg" decoding="async" width="120" height="88" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/3/31/Sfogliatelle_pic.jpg/180px-Sfogliatelle_pic.jpg 1.5x, /upwiki/wikipedia/commons/3/31/Sfogliatelle_pic.jpg 2x" data-file-width="200" data-file-height="146" /></a></span>
</td>
<td><a href="/enwiki/wiki/Italy" title="Italy">Italy</a>
</td>
<td>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 <a href="/enwiki/wiki/Citron" title="Citron">citron</a>. 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.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Shortcrust_pastry" title="Shortcrust pastry">Shortcrust pastry</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Recette_pate_brisee_etape_6.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/d/d2/Recette_pate_brisee_etape_6.jpg/120px-Recette_pate_brisee_etape_6.jpg" decoding="async" width="120" height="90" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/d/d2/Recette_pate_brisee_etape_6.jpg/180px-Recette_pate_brisee_etape_6.jpg 1.5x, /upwiki/wikipedia/commons/thumb/d/d2/Recette_pate_brisee_etape_6.jpg/240px-Recette_pate_brisee_etape_6.jpg 2x" data-file-width="1024" data-file-height="768" /></a></span>
</td>
<td><a href="/enwiki/wiki/Europe" title="Europe">Europe</a>
</td>
<td>Often used for the base of a <a href="/enwiki/wiki/Tart" title="Tart">tart</a>, <a href="/enwiki/wiki/Quiche" title="Quiche">quiche</a> or pie. It does not puff up during <a href="/enwiki/wiki/Baking" title="Baking">baking</a> because it usually contains no <a href="/enwiki/wiki/Leavening_agent" title="Leavening agent">leavening agent</a>. It is possible to make shortcrust pastry with <a href="/enwiki/wiki/Flour#Self-raising_flour" title="Flour">self-raising flour</a>, however. Shortcrust pastry can be used to make both sweet and savory pies.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Sou_(pastry)" title="Sou (pastry)">Sou</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Char_siew_sou.JPG" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/a/a6/Char_siew_sou.JPG/120px-Char_siew_sou.JPG" decoding="async" width="120" height="90" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/a/a6/Char_siew_sou.JPG/180px-Char_siew_sou.JPG 1.5x, /upwiki/wikipedia/commons/thumb/a/a6/Char_siew_sou.JPG/240px-Char_siew_sou.JPG 2x" data-file-width="1600" data-file-height="1200" /></a></span>
</td>
<td><a href="/enwiki/wiki/China" title="China">China</a>
</td>
<td>Dried flaky <a href="/enwiki/wiki/Chinese_pastry" class="mw-redirect" title="Chinese pastry">Chinese pastry</a> found in a variety of <a href="/enwiki/wiki/Chinese_cuisine" title="Chinese cuisine">Chinese cuisines</a>. In <a href="/enwiki/wiki/Dim_sum" title="Dim sum">dim sum</a> restaurants, <i><a href="/enwiki/wiki/Char_siu" title="Char siu">char siu</a> sou</i> (叉燒酥) is the most common version available. Other varieties may include <a href="/enwiki/wiki/Century_egg" title="Century egg">century egg</a> and <a href="/enwiki/wiki/Lotus_seed_paste" title="Lotus seed paste">lotus seed paste</a>. These are commonly found in <a href="/enwiki/wiki/Hong_Kong" title="Hong Kong">Hong Kong</a> or <a href="/enwiki/wiki/Singapore" title="Singapore">Singapore</a> in Asia. They may occasionally be found in some overseas <a href="/enwiki/wiki/Chinatowns" class="mw-redirect" title="Chinatowns">Chinatowns</a>. In <a href="/enwiki/wiki/Shanghai_cuisine" title="Shanghai cuisine">Shanghai cuisine</a>, a number of dried varieties are available, such as <a href="/enwiki/wiki/Peanut" title="Peanut">peanut</a> sou (花生酥), <a href="/enwiki/wiki/Green_bean" title="Green bean">green bean</a> sou (綠豆酥) or <a href="/enwiki/wiki/Walnut" title="Walnut">walnut</a> sou (核桃酥). People often buy them for souvenirs in boxed forms.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Spanakopita" title="Spanakopita">Spanakopita</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Spanikopita_Greek_dish.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/2/23/Spanikopita_Greek_dish.jpg/120px-Spanikopita_Greek_dish.jpg" decoding="async" width="120" height="80" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/2/23/Spanikopita_Greek_dish.jpg/180px-Spanikopita_Greek_dish.jpg 1.5x, /upwiki/wikipedia/commons/thumb/2/23/Spanikopita_Greek_dish.jpg/240px-Spanikopita_Greek_dish.jpg 2x" data-file-width="3872" data-file-height="2592" /></a></span>
</td>
<td><a href="/enwiki/wiki/Greece" title="Greece">Greece</a>
</td>
<td>A <a href="/enwiki/wiki/Greek_cuisine" title="Greek cuisine">Greek</a> <a href="/enwiki/wiki/Umami" title="Umami">savory</a> pastry is in the <a href="/enwiki/wiki/Burek" class="mw-redirect" title="Burek">burek</a> family of pastries. It typically consists of a filling of chopped <a href="/enwiki/wiki/Spinach" title="Spinach">spinach</a>, <a href="/enwiki/wiki/Feta" title="Feta">feta</a> <a href="/enwiki/wiki/Cheese" title="Cheese">cheese</a> (sometimes in combination with <a href="/enwiki/wiki/Ricotta" title="Ricotta">ricotta</a> cheese, as it is less expensive, and adds creaminess), <a href="/enwiki/wiki/Onion" title="Onion">onions</a> or <a href="/enwiki/wiki/Scallion" title="Scallion">scallions</a>, beaten <a href="/enwiki/wiki/Egg_(food)" class="mw-redirect" title="Egg (food)">egg</a>, and seasoning.<sup id="cite_ref-90" class="reference"><a href="#cite_note-90">[90]</a></sup> The filling is wrapped or layered in <a href="/enwiki/wiki/Filo" title="Filo">filo</a> pastry with <a href="/enwiki/wiki/Butter" title="Butter">butter</a> and/or <a href="/enwiki/wiki/Olive_oil" title="Olive oil">olive oil</a>, either in a large pan from which individual servings are cut, or rolled into individual triangular servings (see <a href="/enwiki/wiki/Burek" class="mw-redirect" title="Burek">burek</a>).
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Steak_and_kidney_pie" title="Steak and kidney pie">Steak and kidney pie</a>
</td>
<td><a href="/enwiki/wiki/Britain" class="mw-disambig" title="Britain">Britain</a>
</td>
<td>A savoury pie filled principally with a mixture of diced beef, diced kidney (which may be beef, lamb, veal, or pork) and onion. Its contents are generally similar to those of steak and kidney puddings.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Streusel" title="Streusel">Streusel</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Ananas-Kokos-Streusel.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/d/d6/Ananas-Kokos-Streusel.jpg/120px-Ananas-Kokos-Streusel.jpg" decoding="async" width="120" height="84" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/d/d6/Ananas-Kokos-Streusel.jpg/180px-Ananas-Kokos-Streusel.jpg 1.5x, /upwiki/wikipedia/commons/thumb/d/d6/Ananas-Kokos-Streusel.jpg/240px-Ananas-Kokos-Streusel.jpg 2x" data-file-width="500" data-file-height="348" /></a></span>
</td>
<td><a href="/enwiki/wiki/Germany" title="Germany">Germany</a>
</td>
<td>In baking and pastry making, streusel is a crumb topping prepared with butter, flour, and sugar that is baked on top of <a href="/enwiki/wiki/Muffin" title="Muffin">muffins</a>, breads, pies, cakes (e.g. <a href="/enwiki/wiki/Streuselkuchen" title="Streuselkuchen">Streuselkuchen</a>) and <a href="/enwiki/wiki/Crumble" title="Crumble">crumbles</a>. Some modern recipes add <a href="/enwiki/wiki/Spices" class="mw-redirect" title="Spices">spices</a> and chopped <a href="/enwiki/wiki/Nut_(fruit)" title="Nut (fruit)">nuts</a>. Although the topping is of <a href="/enwiki/wiki/Germany" title="Germany">German</a> origin, it is sometimes referred to as <a href="/enwiki/wiki/Denmark" title="Denmark">Danish</a> or <a href="/enwiki/wiki/Sweden" title="Sweden">Swedish</a>.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/enwiki/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (December 2011)">citation needed</span></a></i>]</sup> Pictured is a caramel-apple cheesecake bar with streusel topping.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Strudel" title="Strudel">Strudel</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Pecan_Strudel_profile,_November_2009.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/2/2b/Pecan_Strudel_profile%2C_November_2009.jpg/120px-Pecan_Strudel_profile%2C_November_2009.jpg" decoding="async" width="120" height="90" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/2/2b/Pecan_Strudel_profile%2C_November_2009.jpg/180px-Pecan_Strudel_profile%2C_November_2009.jpg 1.5x, /upwiki/wikipedia/commons/thumb/2/2b/Pecan_Strudel_profile%2C_November_2009.jpg/240px-Pecan_Strudel_profile%2C_November_2009.jpg 2x" data-file-width="3456" data-file-height="2592" /></a></span>
</td>
<td><a href="/enwiki/wiki/Central_Europe" title="Central Europe">Central Europe</a>
</td>
<td>Layered pastry, typically with a sweet filling inside. Often served with <a href="/enwiki/wiki/Cream" title="Cream">cream</a>. Strudel became well known and gained popularity in the 18th century through the <a href="/enwiki/wiki/Habsburg_monarchy" title="Habsburg monarchy">Habsburg Empire</a>. Pictured is a pecan strudel. See also – <a href="/enwiki/wiki/Apple_strudel" title="Apple strudel">Apple strudel</a>; <a href="/enwiki/wiki/Milk-cream_strudel" title="Milk-cream strudel">Milk-cream strudel</a>
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Stutenkerl" title="Stutenkerl">Stutenkerl</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Weckmann.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/3/3f/Weckmann.jpg/120px-Weckmann.jpg" decoding="async" width="120" height="90" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/3/3f/Weckmann.jpg/180px-Weckmann.jpg 1.5x, /upwiki/wikipedia/commons/thumb/3/3f/Weckmann.jpg/240px-Weckmann.jpg 2x" data-file-width="640" data-file-height="480" /></a></span>
</td>
<td><a href="/enwiki/wiki/Germany" title="Germany">Germany</a>
</td>
<td>Part of the <a href="/enwiki/wiki/Saint_Nicholas" title="Saint Nicholas">Saint Nicholas</a> tradition in the German speaking countries. Made of <i>Stuten</i>, sweet leavened dough, in the form of a man (<i>Kerl</i> is German for 'lad' or 'fellow'). <i>Stutenkerl</i> is available usually around Saint Nicholas' Day, December 6, but in parts of the Rhineland already at <a href="/enwiki/wiki/Saint_Martin%27s_Day" class="mw-redirect" title="Saint Martin's Day">Saint Martin's Day</a> in November. The pastry often has inserted raisins and a clay pipe. This pipe may have to do with the <a href="/enwiki/wiki/Protestant_Reformation" class="mw-redirect" title="Protestant Reformation">Protestant Reformation</a>, to make the originally Catholic bishop figure more secular.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Sufganiyah" title="Sufganiyah">Sufganiyah</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Classic_Hanukkah_sufganiyot.JPG" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/c/c3/Classic_Hanukkah_sufganiyot.JPG/120px-Classic_Hanukkah_sufganiyot.JPG" decoding="async" width="120" height="90" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/c/c3/Classic_Hanukkah_sufganiyot.JPG/180px-Classic_Hanukkah_sufganiyot.JPG 1.5x, /upwiki/wikipedia/commons/thumb/c/c3/Classic_Hanukkah_sufganiyot.JPG/240px-Classic_Hanukkah_sufganiyot.JPG 2x" data-file-width="2816" data-file-height="2112" /></a></span>
</td>
<td><a href="/enwiki/wiki/Israel" title="Israel">Israel</a>
</td>
<td>A ball-shaped <a href="/enwiki/wiki/Doughnut" title="Doughnut">doughnut</a> that is first deep-fried, then pierced and injected with <a href="/enwiki/wiki/Fruit_preserves" title="Fruit preserves">jelly</a> or <a href="/enwiki/wiki/Custard" title="Custard">custard</a>, and then topped with <a href="/enwiki/wiki/Powdered_sugar" title="Powdered sugar">powdered sugar</a>. Widely consumed in <a href="/enwiki/wiki/Israel" title="Israel">Israel</a> in the weeks leading up to and including the <a href="/enwiki/wiki/Hanukkah" title="Hanukkah">Hanukkah</a> holiday.<sup id="cite_ref-91" class="reference"><a href="#cite_note-91">[91]</a></sup>
<p>The same type of deep-fried bun is a traditional pastry in German speaking countries and has diverse <a href="/enwiki/wiki/Berliner_(doughnut)" title="Berliner (doughnut)">names</a>. There, it is traditionally consumed on New Year's Eve and the carnival holidays. In Denmark they are well known as <i>Berliner van kuchen</i> or just <i>Berliner</i>.
</p>
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Taiyaki" title="Taiyaki">Taiyaki</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Taiyaki.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/3/35/Taiyaki.jpg/120px-Taiyaki.jpg" decoding="async" width="120" height="90" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/3/35/Taiyaki.jpg/180px-Taiyaki.jpg 1.5x, /upwiki/wikipedia/commons/thumb/3/35/Taiyaki.jpg/240px-Taiyaki.jpg 2x" data-file-width="640" data-file-height="480" /></a></span>
</td>
<td><a href="/enwiki/wiki/Japan" title="Japan">Japan</a>
</td>
<td>A Japanese pastry shaped to resemble a <a href="/enwiki/wiki/Bream" title="Bream">bream</a> or <a href="/enwiki/wiki/Asian_carp" title="Asian carp">Asian carp</a> and filled with <a href="/enwiki/wiki/Red_bean_paste" title="Red bean paste">red bean paste</a> or other fillings such as custard and chocolate. It is derived from the similar Japanese pastry <a href="/enwiki/wiki/Imagawayaki" title="Imagawayaki">Imagawayaki</a>. Taiyaki is also popular in other East Asian countries such as South Korea where it is known as <i><a href="/enwiki/wiki/Bungeoppang" class="mw-redirect" title="Bungeoppang">bungeoppang</a></i>.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Toaster_pastry" title="Toaster pastry">Toaster pastry</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Strawberry-Pop-Tarts.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/1/18/Strawberry-Pop-Tarts.jpg/120px-Strawberry-Pop-Tarts.jpg" decoding="async" width="120" height="57" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/1/18/Strawberry-Pop-Tarts.jpg/180px-Strawberry-Pop-Tarts.jpg 1.5x, /upwiki/wikipedia/commons/thumb/1/18/Strawberry-Pop-Tarts.jpg/240px-Strawberry-Pop-Tarts.jpg 2x" data-file-width="3640" data-file-height="1740" /></a></span>
</td>
<td><a href="/enwiki/wiki/United_States" title="United States">United States</a>
</td>
<td>Designed to be <a href="/enwiki/wiki/Safety" title="Safety">safely</a> heated in a <a href="/enwiki/wiki/Toaster" title="Toaster">toaster</a>, toaster pastries are a <a href="/enwiki/wiki/Convenience_food" title="Convenience food">convenience food</a>. Most toaster pastries have a <a href="/enwiki/wiki/Fruit" title="Fruit">fruit</a> filling, but some contain dessert-like fillings such as <a href="/enwiki/wiki/Chocolate" title="Chocolate">chocolate</a> or <a href="/enwiki/wiki/Cinnamon" title="Cinnamon">cinnamon</a>. The <a href="/enwiki/wiki/Pop-Tarts" title="Pop-Tarts">Pop-Tarts</a> brand of toaster pastries is an example of a mass-produced product widely available in the <a href="/enwiki/wiki/United_States" title="United States">United States</a>.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Torpil" class="mw-redirect" title="Torpil">Torpil</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Rurki_z_kremem.jpg" class="mw-file-description" title="Torpil or Külah"><img alt="Torpil or Külah" src="/upwiki/wikipedia/commons/thumb/7/70/Rurki_z_kremem.jpg/120px-Rurki_z_kremem.jpg" decoding="async" width="120" height="90" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/7/70/Rurki_z_kremem.jpg/180px-Rurki_z_kremem.jpg 1.5x, /upwiki/wikipedia/commons/thumb/7/70/Rurki_z_kremem.jpg/240px-Rurki_z_kremem.jpg 2x" data-file-width="2000" data-file-height="1500" /></a></span>
</td>
<td><a href="/enwiki/wiki/Turkey" title="Turkey">Turkey</a> (<a href="/enwiki/wiki/Balkans" title="Balkans">Balkans</a>)
</td>
<td>Typically torpedo or cone-shaped, stuffed with <a href="/enwiki/wiki/Cream" title="Cream">cream</a>, dispersed to the Balkans during the Ottoman period. Also known as <i>külah.</i>
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Tortell" class="mw-redirect" title="Tortell">Tortell</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Coupe_transversale_d%27_un_Tortell_de_Reis.JPG" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/9/97/Coupe_transversale_d%27_un_Tortell_de_Reis.JPG/120px-Coupe_transversale_d%27_un_Tortell_de_Reis.JPG" decoding="async" width="120" height="79" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/9/97/Coupe_transversale_d%27_un_Tortell_de_Reis.JPG/180px-Coupe_transversale_d%27_un_Tortell_de_Reis.JPG 1.5x, /upwiki/wikipedia/commons/thumb/9/97/Coupe_transversale_d%27_un_Tortell_de_Reis.JPG/240px-Coupe_transversale_d%27_un_Tortell_de_Reis.JPG 2x" data-file-width="2270" data-file-height="1500" /></a></span>
</td>
<td><a href="/enwiki/wiki/Spain" title="Spain">Spain</a>(<a href="/enwiki/wiki/Catalonia" title="Catalonia">Catalonia</a>)
</td>
<td>Typically O-shaped, stuffed with <a href="/enwiki/wiki/Marzipan" title="Marzipan">marzipan</a>, and on some special occasions is topped with glazed fruit. It is traditionally eaten on January 6 (<a href="/enwiki/wiki/Epiphany_(holiday)" title="Epiphany (holiday)">Epiphany</a>), at the conclusion of the <a href="/enwiki/wiki/Twelve_Days_of_Christmas" title="Twelve Days of Christmas">Twelve Days of Christmas</a>.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Tortita_negra" title="Tortita negra">Tortita negra</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Tortitas_negras_o_cara_sucia..jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/e/e9/Tortitas_negras_o_cara_sucia..jpg/120px-Tortitas_negras_o_cara_sucia..jpg" decoding="async" width="120" height="80" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/e/e9/Tortitas_negras_o_cara_sucia..jpg/180px-Tortitas_negras_o_cara_sucia..jpg 1.5x, /upwiki/wikipedia/commons/thumb/e/e9/Tortitas_negras_o_cara_sucia..jpg/240px-Tortitas_negras_o_cara_sucia..jpg 2x" data-file-width="1078" data-file-height="720" /></a></span>
</td>
<td><a href="/enwiki/wiki/Spain" title="Spain">Spain</a>
</td>
<td>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 <a href="/enwiki/wiki/Argentina" title="Argentina">Argentina</a>, <a href="/enwiki/wiki/Colombia" title="Colombia">Colombia</a> and <a href="/enwiki/wiki/Venezuela" title="Venezuela">Venezuela</a>, and are a popular food at children's parties.<sup id="cite_ref-92" class="reference"><a href="#cite_note-92">[92]</a></sup>
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Trdeln%C3%ADk" title="Trdelník">Trdelník</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:SkalickyTrdelnik_(cropped).JPG" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/e/ed/SkalickyTrdelnik_%28cropped%29.JPG/120px-SkalickyTrdelnik_%28cropped%29.JPG" decoding="async" width="120" height="82" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/e/ed/SkalickyTrdelnik_%28cropped%29.JPG/180px-SkalickyTrdelnik_%28cropped%29.JPG 1.5x, /upwiki/wikipedia/commons/thumb/e/ed/SkalickyTrdelnik_%28cropped%29.JPG/240px-SkalickyTrdelnik_%28cropped%29.JPG 2x" data-file-width="1016" data-file-height="694" /></a></span>
</td>
<td><a href="/enwiki/wiki/Slovakia" title="Slovakia">Slovakia</a>
</td>
<td>A traditional cake and sweet pastry, known from <a href="/enwiki/wiki/Slovakia" title="Slovakia">Slovakia</a>. There is similar variant of the Trdelník in the Czech Republic and <a href="/enwiki/wiki/Hungary" title="Hungary">Hungary</a> (under a different name), originally coming from <a href="/enwiki/wiki/Skalica" title="Skalica">Skalica</a> in Slovakia. It is made from rolled dough, wrapped around a stick, then grilled and topped with sugar and walnut mix.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Turnover_(food)" title="Turnover (food)">Turnover</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Pastry-Turnover-Apple.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/7/77/Pastry-Turnover-Apple.jpg/120px-Pastry-Turnover-Apple.jpg" decoding="async" width="120" height="63" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/7/77/Pastry-Turnover-Apple.jpg/180px-Pastry-Turnover-Apple.jpg 1.5x, /upwiki/wikipedia/commons/thumb/7/77/Pastry-Turnover-Apple.jpg/240px-Pastry-Turnover-Apple.jpg 2x" data-file-width="4710" data-file-height="2490" /></a></span>
</td>
<td>
</td>
<td>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 <a href="/enwiki/wiki/Sandwich" title="Sandwich">sandwich</a>. Pictured is a sweet turnover made from puff pastry.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Utap" class="mw-redirect" title="Utap">Utap</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Otap.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/7/78/Otap.jpg/120px-Otap.jpg" decoding="async" width="120" height="132" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/7/78/Otap.jpg/180px-Otap.jpg 1.5x, /upwiki/wikipedia/commons/thumb/7/78/Otap.jpg/240px-Otap.jpg 2x" data-file-width="1140" data-file-height="1251" /></a></span>
</td>
<td><a href="/enwiki/wiki/Philippines" title="Philippines">Philippines</a>
</td>
<td>An oval-shaped puff pastry, especially common in <a href="/enwiki/wiki/Cebu" title="Cebu">Cebu</a>, where it originated. It usually consists of a combination of <a href="/enwiki/wiki/Flour" title="Flour">flour</a>, <a href="/enwiki/wiki/Shortening" title="Shortening">shortening</a>, <a href="/enwiki/wiki/Coconut" title="Coconut">coconut</a>, and <a href="/enwiki/wiki/Sugar" title="Sugar">sugar</a>. In order to achieve the texture of the pastry, it must undergo a two-stage baking process.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Vatrushka" title="Vatrushka">Vatrushka</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Vatrushka.jpeg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/0/0d/Vatrushka.jpeg/120px-Vatrushka.jpeg" decoding="async" width="120" height="90" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/0/0d/Vatrushka.jpeg/180px-Vatrushka.jpeg 1.5x, /upwiki/wikipedia/commons/thumb/0/0d/Vatrushka.jpeg/240px-Vatrushka.jpeg 2x" data-file-width="3456" data-file-height="2592" /></a></span>
</td>
<td><a href="/enwiki/wiki/Eastern_Europe" title="Eastern Europe">Eastern Europe</a>
</td>
<td>Ring of dough and <a href="/enwiki/wiki/Cottage_cheese" title="Cottage cheese">cottage cheese</a> in the middle, often with raisins or bits of fruit
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Vetkoek" title="Vetkoek">Vetkoek</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Vetkoek_with_mince-001.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/c/cd/Vetkoek_with_mince-001.jpg/120px-Vetkoek_with_mince-001.jpg" decoding="async" width="120" height="63" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/c/cd/Vetkoek_with_mince-001.jpg/180px-Vetkoek_with_mince-001.jpg 1.5x, /upwiki/wikipedia/commons/thumb/c/cd/Vetkoek_with_mince-001.jpg/240px-Vetkoek_with_mince-001.jpg 2x" data-file-width="3172" data-file-height="1664" /></a></span>
</td>
<td><a href="/enwiki/wiki/South_Africa" title="South Africa">South Africa</a>
</td>
<td>A traditional <a href="/enwiki/wiki/Afrikaner" class="mw-redirect" title="Afrikaner">Afrikaner</a> pastry, it consists of <a href="/enwiki/wiki/Dough" title="Dough">dough</a> deep-fried in cooking oil and either filled with cooked mince (ground <a href="/enwiki/wiki/Beef" title="Beef">beef</a>) or spread with <a href="/enwiki/wiki/Syrup" title="Syrup">syrup</a>, <a href="/enwiki/wiki/Honey" title="Honey">honey</a>, or jam.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Viennoiserie" title="Viennoiserie">Viennoiserie</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Pain_au_chocolat_Luc_Viatour.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/5/5f/Pain_au_chocolat_Luc_Viatour.jpg/120px-Pain_au_chocolat_Luc_Viatour.jpg" decoding="async" width="120" height="83" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/5/5f/Pain_au_chocolat_Luc_Viatour.jpg/180px-Pain_au_chocolat_Luc_Viatour.jpg 1.5x, /upwiki/wikipedia/commons/thumb/5/5f/Pain_au_chocolat_Luc_Viatour.jpg/240px-Pain_au_chocolat_Luc_Viatour.jpg 2x" data-file-width="2864" data-file-height="1983" /></a></span>
</td>
<td><a href="/enwiki/wiki/France" title="France">France</a>
</td>
<td>Viennoiserie (French etymological sense: 'things of Vienna') are <a href="/enwiki/wiki/Baking" title="Baking">baked</a> 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 <a href="/enwiki/wiki/Dough" title="Dough">dough</a> is often layered. Examples include: <a href="/enwiki/wiki/Croissants" class="mw-redirect" title="Croissants">croissants</a>; <a href="/enwiki/wiki/Vienna_bread" title="Vienna bread">Vienna bread</a> and its French equivalent, <i>pain viennois</i>, often shaped into <a href="/enwiki/wiki/Baguette" title="Baguette">baguettes</a>; <a href="/enwiki/wiki/Brioche" title="Brioche">brioche</a>; <i><a href="/enwiki/wiki/Pain_au_chocolat" title="Pain au chocolat">pain au chocolat</a></i>; <i>pain au lait</i>; <i><a href="/enwiki/wiki/Pain_aux_raisins" title="Pain aux raisins">pain aux raisins</a></i>; <i>chouquettes</i>; <a href="/enwiki/wiki/Danish_pastry" title="Danish pastry">Danish pastries</a>; <i>bugnes</i>; and <i>chausson aux pommes</i>, the French style of <a href="/enwiki/wiki/Apple_Turnover" class="mw-redirect" title="Apple Turnover">apple turnover</a>.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Vol-au-vent" title="Vol-au-vent">Vol-au-vent</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Vol-au-vent-1.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/6/6e/Vol-au-vent-1.jpg/120px-Vol-au-vent-1.jpg" decoding="async" width="120" height="115" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/6/6e/Vol-au-vent-1.jpg/180px-Vol-au-vent-1.jpg 1.5x, /upwiki/wikipedia/commons/thumb/6/6e/Vol-au-vent-1.jpg/240px-Vol-au-vent-1.jpg 2x" data-file-width="2004" data-file-height="1926" /></a></span>
</td>
<td><a href="/enwiki/wiki/France" title="France">France</a> (<a href="/enwiki/wiki/Paris" title="Paris">Paris</a>)
</td>
<td>French for "windblown" to describe its lightness, it is a small hollow case of <a href="/enwiki/wiki/Puff_pastry" title="Puff pastry">puff pastry</a>. It has been claimed to have been invented by <a href="/enwiki/wiki/Antonin_Car%C3%AAme" class="mw-redirect" title="Antonin Carême">Antonin Carême</a> in his pastry-shop opened in <a href="/enwiki/wiki/Rue_de_la_Paix" class="mw-redirect" title="Rue de la Paix">Rue de la Paix</a>, France, in 1803–04.<sup id="cite_ref-93" class="reference"><a href="#cite_note-93">[93]</a></sup> But the pastry is mentioned at least as far back as 1797;<sup id="cite_ref-94" class="reference"><a href="#cite_note-94">[94]</a></sup> 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.<sup id="cite_ref-CooksInfo_95-0" class="reference"><a href="#cite_note-CooksInfo-95">[95]</a></sup>
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Xuixo" title="Xuixo">Xuixo</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Xuixo_obert.jpg" class="mw-file-description" title="A xuixo"><img alt="A xuixo" src="/upwiki/wikipedia/commons/thumb/a/a3/Xuixo_obert.jpg/120px-Xuixo_obert.jpg" decoding="async" width="120" height="90" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/a/a3/Xuixo_obert.jpg/180px-Xuixo_obert.jpg 1.5x, /upwiki/wikipedia/commons/thumb/a/a3/Xuixo_obert.jpg/240px-Xuixo_obert.jpg 2x" data-file-width="2592" data-file-height="1944" /></a></span>
</td>
<td><a href="/enwiki/wiki/Spain" title="Spain">Spain</a> (<a href="/enwiki/wiki/Catalonia" title="Catalonia">Catalonia</a>)
</td>
<td>A cylindrical pastry filled with <a href="/enwiki/wiki/Crema_catalana" title="Crema catalana">crema catalana</a> that is deep fried and covered with crystallized <a href="/enwiki/wiki/Sugar" title="Sugar">sugar</a>.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Yurla_(dish)" title="Yurla (dish)">Yurla</a>
</td>
<td>
</td>
<td><a href="/enwiki/wiki/Tibet" title="Tibet">Tibet</a>
</td>
<td>Wheat pastry with butter, particularly common in <a href="/enwiki/wiki/Nyainrong_County" title="Nyainrong County">Nyainrong County</a> in northern Tibet.<sup id="cite_ref-autogenerated1_64-1" class="reference"><a href="#cite_note-autogenerated1-64">[64]</a></sup>
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Zeeuwse_bolus" title="Zeeuwse bolus">Zeeuwse bolus</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Zeeuwse_bolus_met_boter.jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/e/ea/Zeeuwse_bolus_met_boter.jpg/120px-Zeeuwse_bolus_met_boter.jpg" decoding="async" width="120" height="80" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/e/ea/Zeeuwse_bolus_met_boter.jpg/180px-Zeeuwse_bolus_met_boter.jpg 1.5x, /upwiki/wikipedia/commons/thumb/e/ea/Zeeuwse_bolus_met_boter.jpg/240px-Zeeuwse_bolus_met_boter.jpg 2x" data-file-width="1920" data-file-height="1285" /></a></span>
</td>
<td><a href="/enwiki/wiki/Zeeland" title="Zeeland">Zeeland</a>, Netherlands, (<a href="/enwiki/wiki/Jewish" class="mw-redirect" title="Jewish">Jewish</a> (<a href="/enwiki/wiki/Sephardic" class="mw-redirect" title="Sephardic">Sephardic</a>))
</td>
<td>Sweet pastry from the <a href="/enwiki/wiki/Netherlands" title="Netherlands">Dutch</a> province of <a href="/enwiki/wiki/Zeeland" title="Zeeland">Zeeland</a>, made by baking a type of dough in a spiral shape and then covered with <a href="/enwiki/wiki/Treacle" title="Treacle">treacle</a> and <a href="/enwiki/wiki/Cinnamon" title="Cinnamon">cinnamon</a>.
</td></tr>
<tr>
<td><a href="/enwiki/wiki/Zlabia" class="mw-redirect" title="Zlabia">Zlabia</a>
</td>
<td><span typeof="mw:File"><a href="/enwiki/wiki/File:Zlabia_(P%C3%A2tisserie_orientale).jpg" class="mw-file-description"><img src="/upwiki/wikipedia/commons/thumb/5/51/Zlabia_%28P%C3%A2tisserie_orientale%29.jpg/120px-Zlabia_%28P%C3%A2tisserie_orientale%29.jpg" decoding="async" width="120" height="94" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/5/51/Zlabia_%28P%C3%A2tisserie_orientale%29.jpg/180px-Zlabia_%28P%C3%A2tisserie_orientale%29.jpg 1.5x, /upwiki/wikipedia/commons/thumb/5/51/Zlabia_%28P%C3%A2tisserie_orientale%29.jpg/240px-Zlabia_%28P%C3%A2tisserie_orientale%29.jpg 2x" data-file-width="4040" data-file-height="3160" /></a></span>
</td>
<td><a href="/enwiki/w/index.php?title=Southwest_Asia,_Northeast_Africa&action=edit&redlink=1" class="new" title="Southwest Asia, Northeast Africa (page does not exist)">Southwest Asia, Northeast Africa</a>
</td>
<td>A version of the <a href="/enwiki/wiki/South_Asia" title="South Asia">South Asian</a> <i>jalebi</i> (qv) found in areas of north and northwest Africa such as <a href="/enwiki/wiki/Morocco" title="Morocco">Morocco</a>, <a href="/enwiki/wiki/Algeria" title="Algeria">Algeria</a>, <a href="/enwiki/wiki/Tunisia" title="Tunisia">Tunisia</a>, and <a href="/enwiki/wiki/Libya" title="Libya">Libya</a>. Natural ingredients include flour, yeast, yoghurt, and sugar. This is then mixed with water and cardamom.
</td></tr></tbody></table>
<h3><span class="mw-headline" id="Unsorted">Unsorted</span><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/enwiki/w/index.php?title=List_of_pastries&action=edit&section=2" title="Edit section: Unsorted"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></h3>
<ul><li><a href="/enwiki/wiki/Apfelk%C3%BCchle" title="Apfelküchle">Apfelküchle</a></li>
<li><a href="/enwiki/wiki/Carolina_(pastry)" title="Carolina (pastry)">Carolina</a></li>
<li><a href="/enwiki/wiki/Chebakia" title="Chebakia">Chebakia</a></li>
<li><a href="/enwiki/wiki/Coventry_Godcakes" title="Coventry Godcakes">Coventry Godcakes</a></li>
<li><a href="/enwiki/wiki/Ghunzakhi" title="Ghunzakhi">Ghunzakhi</a></li>
<li><a href="/enwiki/wiki/Gukhwappang" class="mw-redirect" title="Gukhwappang">Gukhwappang</a></li>
<li><a href="/enwiki/wiki/Leningradsky_cake" title="Leningradsky cake">Leningradsky cake</a></li>
<li><a href="/enwiki/wiki/Osmanthus_cake" title="Osmanthus cake">Osmanthus cake</a></li>
<li><a href="/enwiki/wiki/Shorgoghal" title="Shorgoghal">Shorgoghal</a></li></ul>
<h2><span class="mw-headline" id="See_also">See also</span><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/enwiki/w/index.php?title=List_of_pastries&action=edit&section=3" title="Edit section: See also"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></h2>
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<li><a href="/enwiki/wiki/Global_cuisine" title="Global cuisine">Global cuisine</a></li>
<li><a href="/enwiki/wiki/List_of_baked_goods" title="List of baked goods">List of baked goods</a></li>
<li><a href="/enwiki/wiki/List_of_bread_rolls" title="List of bread rolls">List of bread rolls</a></li>
<li><a href="/enwiki/wiki/List_of_breads" title="List of breads">List of breads</a></li>
<li><a href="/enwiki/wiki/List_of_buns" title="List of buns">List of buns</a></li>
<li><a href="/enwiki/wiki/List_of_cakes" title="List of cakes">List of cakes</a></li>
<li><a href="/enwiki/wiki/List_of_choux_pastry_dishes" title="List of choux pastry dishes">List of choux pastry dishes</a></li>
<li><a href="/enwiki/wiki/List_of_desserts" title="List of desserts">List of desserts</a></li>
<li><a href="/enwiki/wiki/List_of_doughnut_varieties" title="List of doughnut varieties">List of doughnut varieties</a></li>
<li><a href="/enwiki/wiki/List_of_hors_d%27oeuvre" title="List of hors d'oeuvre">List of hors d'oeuvre</a></li>
<li><a href="/enwiki/wiki/List_of_pies,_tarts_and_flans" title="List of pies, tarts and flans">List of pies, tarts and flans</a></li>
<li><a href="/enwiki/wiki/Lists_of_prepared_foods" title="Lists of prepared foods">Lists of prepared foods</a></li>
<li><a href="/enwiki/wiki/List_of_sweet_breads" title="List of sweet breads">List of sweet breads</a></li></ul>
</div>
<h2><span class="mw-headline" id="References">References</span><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/enwiki/w/index.php?title=List_of_pastries&action=edit&section=4" title="Edit section: References"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></h2>
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<ol class="references">
<li id="cite_note-1"><span class="mw-cite-backlink"><b><a href="#cite_ref-1">^</a></b></span> <span class="reference-text"><style data-mw-deduplicate="TemplateStyles:r1133582631">.mw-parser-output cite.citation{font-style:inherit;word-wrap:break-word}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .citation:target{background-color:rgba(0,127,255,0.133)}.mw-parser-output .id-lock-free a,.mw-parser-output .citation .cs1-lock-free a{background:url("/upwiki/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited a,.mw-parser-output .id-lock-registration a,.mw-parser-output .citation .cs1-lock-limited a,.mw-parser-output .citation .cs1-lock-registration a{background:url("/upwiki/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription a,.mw-parser-output .citation .cs1-lock-subscription a{background:url("/upwiki/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-ws-icon a{background:url("/upwiki/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}.mw-parser-output .cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;color:#d33}.mw-parser-output .cs1-visible-error{color:#d33}.mw-parser-output .cs1-maint{display:none;color:#3a3;margin-left:0.3em}.mw-parser-output .cs1-format{font-size:95%}.mw-parser-output .cs1-kern-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}</style><cite id="CITEREFGary_HunterPatrick_CareyTerry_TintonPIE_PIE_PIE_PIE_PIE_PIE2008" class="citation cs2">Gary Hunter; Patrick Carey; Terry TintonPIE PIE PIE PIE PIE PIE (2008), <a rel="nofollow" class="external text" href="https://books.google.com/books?id=ANhUA24r9EEC&pg=PT339"><i>Professional Chef – Level 3</i></a>, <a href="/enwiki/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/enwiki/wiki/Special:BookSources/9781844805310" title="Special:BookSources/9781844805310"><bdi>9781844805310</bdi></a></cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Professional+Chef+%E2%80%93+Level+3&rft.date=2008&rft.isbn=9781844805310&rft.au=Gary+Hunter&rft.au=Patrick+Carey&rft.au=Terry+TintonPIE+PIE+PIE+PIE+PIE+PIE&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DANhUA24r9EEC%26pg%3DPT339&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+pastries" class="Z3988"></span></span>
</li>
<li id="cite_note-2"><span class="mw-cite-backlink"><b><a href="#cite_ref-2">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite class="citation cs2"><i>Worldmark Encyclopedia of Cultures and Daily Life: Europe</i>, 2009, <q>A popular sweet pastry is Alexander Torte, which is filled with raspberries or cranberries.</q></cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Worldmark+Encyclopedia+of+Cultures+and+Daily+Life%3A+Europe&rft.date=2009&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+pastries" class="Z3988"></span></span>
</li>
<li id="cite_note-3"><span class="mw-cite-backlink"><b><a href="#cite_ref-3">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite class="citation cs2"><i>Fodor's Russia, the Republics and the Baltics</i>, 1991, <q>In Latvia: ... Alexander Torte (raspberry-filled pastry strips).</q></cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Fodor%27s+Russia%2C+the+Republics+and+the+Baltics&rft.date=1991&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+pastries" class="Z3988"></span></span>
</li>
<li id="cite_note-4"><span class="mw-cite-backlink"><b><a href="#cite_ref-4">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite id="CITEREFFelicity_Cloake2011" class="citation cs2">Felicity Cloake (17 March 2011), <a rel="nofollow" class="external text" href="https://www.theguardian.com/lifeandstyle/wordofmouth/2011/mar/17/how-cook-perfect-apple-strudel">"How to cook the perfect apple strudel"</a>, <i><a href="/enwiki/wiki/The_Guardian" title="The Guardian">The Guardian</a></i>, <a rel="nofollow" class="external text" href="https://web.archive.org/web/20170418165223/https://www.theguardian.com/lifeandstyle/wordofmouth/2011/mar/17/how-cook-perfect-apple-strudel">archived</a> from the original on 18 April 2017<span class="reference-accessdate">, retrieved <span class="nowrap">15 December</span> 2016</span></cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=The+Guardian&rft.atitle=How+to+cook+the+perfect+apple+strudel&rft.date=2011-03-17&rft.au=Felicity+Cloake&rft_id=https%3A%2F%2Fwww.theguardian.com%2Flifeandstyle%2Fwordofmouth%2F2011%2Fmar%2F17%2Fhow-cook-perfect-apple-strudel&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+pastries" class="Z3988"></span></span>
</li>
<li id="cite_note-5"><span class="mw-cite-backlink"><b><a href="#cite_ref-5">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite id="CITEREFNorzailina_Nordin2003" class="citation book cs1">Norzailina Nordin (2003). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=n93gAAAAMAAJ&pg=PA46"><i>Sweet and Savoury Malay Kuih</i></a>. Times Editions. pp. 46–. <a href="/enwiki/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/enwiki/wiki/Special:BookSources/978-981-232-546-4" title="Special:BookSources/978-981-232-546-4"><bdi>978-981-232-546-4</bdi></a>. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20230715082435/https://books.google.com/books?id=n93gAAAAMAAJ&pg=PA46">Archived</a> from the original on 2023-07-15<span class="reference-accessdate">. Retrieved <span class="nowrap">2019-02-01</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Sweet+and+Savoury+Malay+Kuih&rft.pages=46-&rft.pub=Times+Editions&rft.date=2003&rft.isbn=978-981-232-546-4&rft.au=Norzailina+Nordin&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3Dn93gAAAAMAAJ%26pg%3DPA46&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+pastries" class="Z3988"></span></span>
</li>
<li id="cite_note-6"><span class="mw-cite-backlink"><b><a href="#cite_ref-6">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite class="citation web cs1 cs1-prop-foreign-lang-source"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20140202124441/http://www.kuihtradisional.com/kuih-bahulu">"Kuih Bahulu – Resepi Kuih Bahulu Cermai"</a> (in Malay). Resepi Kuih Tradisional. Archived from <a rel="nofollow" class="external text" href="http://www.kuihtradisional.com/kuih-bahulu">the original</a> on 2 February 2014<span class="reference-accessdate">. Retrieved <span class="nowrap">19 August</span> 2013</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Kuih+Bahulu+%E2%80%93+Resepi+Kuih+Bahulu+Cermai&rft.pub=Resepi+Kuih+Tradisional&rft_id=http%3A%2F%2Fwww.kuihtradisional.com%2Fkuih-bahulu&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+pastries" class="Z3988"></span></span>
</li>
<li id="cite_note-7"><span class="mw-cite-backlink"><b><a href="#cite_ref-7">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://www.rojakdaily.com/lifestyle/article/1656/12-snacks-we-all-end-up-eating-during-chinese-new-year-no-matter-how-you-resist">"12 Snacks We All End up Eating During Chinese New Year No Matter How You Resist"</a>. RojakDaily. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20221027124050/https://www.rojakdaily.com/lifestyle/article/1656/12-snacks-we-all-end-up-eating-during-chinese-new-year-no-matter-how-you-resist">Archived</a> from the original on 27 October 2022<span class="reference-accessdate">. Retrieved <span class="nowrap">1 February</span> 2019</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=12+Snacks+We+All+End+up+Eating+During+Chinese+New+Year+No+Matter+How+You+Resist&rft.pub=RojakDaily&rft_id=http%3A%2F%2Fwww.rojakdaily.com%2Flifestyle%2Farticle%2F1656%2F12-snacks-we-all-end-up-eating-during-chinese-new-year-no-matter-how-you-resist&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+pastries" class="Z3988"></span></span>
</li>
<li id="cite_note-8"><span class="mw-cite-backlink"><b><a href="#cite_ref-8">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite id="CITEREFKane2005" class="citation book cs1">Kane, Marion (2005). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=cVnaMX-o_4AC&pg=PA4"><i>Dish Memories, Recipes and Delicious Bites</i></a>. Marion Kane food sleuth®. p. 4. <a href="/enwiki/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/enwiki/wiki/Special:BookSources/978-1-55285-646-8" title="Special:BookSources/978-1-55285-646-8"><bdi>978-1-55285-646-8</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Dish+Memories%2C+Recipes+and+Delicious+Bites&rft.pages=4&rft.pub=Marion+Kane+food+sleuth%C2%AE&rft.date=2005&rft.isbn=978-1-55285-646-8&rft.aulast=Kane&rft.aufirst=Marion&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DcVnaMX-o_4AC%26pg%3DPA4&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+pastries" class="Z3988"></span></span>
</li>
<li id="cite_note-9"><span class="mw-cite-backlink"><b><a href="#cite_ref-9">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite class="citation news cs1"><a rel="nofollow" class="external text" href="http://www.povarenok.ru/recipes/show/22359/">"Азербайджанская пахлава"</a>. 2009-03-24. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20200125195639/https://www.povarenok.ru/recipes/show/22359/">Archived</a> from the original on 2020-01-25<span class="reference-accessdate">. Retrieved <span class="nowrap">2012-05-05</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.atitle=%D0%90%D0%B7%D0%B5%D1%80%D0%B1%D0%B0%D0%B9%D0%B4%D0%B6%D0%B0%D0%BD%D1%81%D0%BA%D0%B0%D1%8F+%D0%BF%D0%B0%D1%85%D0%BB%D0%B0%D0%B2%D0%B0&rft.date=2009-03-24&rft_id=http%3A%2F%2Fwww.povarenok.ru%2Frecipes%2Fshow%2F22359%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+pastries" class="Z3988"></span></span>
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<li id="cite_note-10"><span class="mw-cite-backlink"><b><a href="#cite_ref-10">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite id="CITEREFRees2004" class="citation book cs1">Rees, Amanda (2004). <i>The Great Plains region</i>. Greenwood encyclopedia of American regional cultures. Westport, Conn.: Greenwood Press. p. 253. <a href="/enwiki/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/enwiki/wiki/Special:BookSources/0-313-32733-5" title="Special:BookSources/0-313-32733-5"><bdi>0-313-32733-5</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=The+Great+Plains+region&rft.place=Westport%2C+Conn.&rft.series=Greenwood+encyclopedia+of+American+regional+cultures&rft.pages=253&rft.pub=Greenwood+Press&rft.date=2004&rft.isbn=0-313-32733-5&rft.aulast=Rees&rft.aufirst=Amanda&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+pastries" class="Z3988"></span></span>
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<li id="cite_note-11"><span class="mw-cite-backlink"><b><a href="#cite_ref-11">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite id="CITEREFGow1981" class="citation book cs1">Gow, Rosalie (1981). <i>Modern Ways with Traditional Scottish Recipes</i>. Pelican Publishing. p. 30. <a href="/enwiki/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/enwiki/wiki/Special:BookSources/0-882-89304-1" title="Special:BookSources/0-882-89304-1"><bdi>0-882-89304-1</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Modern+Ways+with+Traditional+Scottish+Recipes&rft.pages=30&rft.pub=Pelican+Publishing&rft.date=1981&rft.isbn=0-882-89304-1&rft.aulast=Gow&rft.aufirst=Rosalie&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+pastries" class="Z3988"></span></span>
</li>
<li id="cite_note-McLaren-12"><span class="mw-cite-backlink"><b><a href="#cite_ref-McLaren_12-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20120426131926/http://www.thebridieshop.co.uk/forfarbridie.html">"The Forfar Bridie"</a>. <i>Jas McLaren & Son</i>. Archived from <a rel="nofollow" class="external text" href="http://www.thebridieshop.co.uk/forfarbridie.html">the original</a> on 26 April 2012<span class="reference-accessdate">. Retrieved <span class="nowrap">21 March</span> 2012</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Jas+McLaren+%26+Son&rft.atitle=The+Forfar+Bridie&rft_id=http%3A%2F%2Fwww.thebridieshop.co.uk%2Fforfarbridie.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+pastries" class="Z3988"></span></span>
</li>
<li id="cite_note-coca-13"><span class="mw-cite-backlink"><b><a href="#cite_ref-coca_13-0">^</a></b></span> <span class="reference-text">Eliana Thibaut i Comalada, <i>Les Coques Catalanes</i>, Proa, Barcelona 1995.</span>
</li>
<li id="cite_note-14"><span class="mw-cite-backlink"><b><a href="#cite_ref-14">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://www.vegueries.com/gastronomia/recapteCAT.asp?T=C">"Coca de recapte"</a>. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20230405231555/http://www.vegueries.com/gastronomia/recapteCAT.asp?T=C">Archived</a> from the original on 2023-04-05<span class="reference-accessdate">. Retrieved <span class="nowrap">2012-05-06</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Coca+de+recapte&rft_id=http%3A%2F%2Fwww.vegueries.com%2Fgastronomia%2FrecapteCAT.asp%3FT%3DC&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+pastries" class="Z3988"></span></span>
</li>
<li id="cite_note-15"><span class="mw-cite-backlink"><b><a href="#cite_ref-15">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://www.redaragon.com/gastronomia/recetas/default.asp?accion=mostrar&id=20243">"Coca d'albercoc"</a>. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20230405231555/http://www.redaragon.com/gastronomia/recetas/default.asp?accion=mostrar&id=20243">Archived</a> from the original on 2023-04-05<span class="reference-accessdate">. Retrieved <span class="nowrap">2012-05-06</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Coca+d%27albercoc&rft_id=http%3A%2F%2Fwww.redaragon.com%2Fgastronomia%2Frecetas%2Fdefault.asp%3Faccion%3Dmostrar%26id%3D20243&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+pastries" class="Z3988"></span></span>
</li>
<li id="cite_note-16"><span class="mw-cite-backlink"><b><a href="#cite_ref-16">^</a></b></span> <span class="reference-text"><a rel="nofollow" class="external text" href="http://www.rumbo.es/guide/es/europa/andorra/gastro.htm">Coca massegada</a> <a rel="nofollow" class="external text" href="https://web.archive.org/web/20110720143421/http://www.rumbo.es/guide/es/europa/andorra/gastro.htm">Archived</a> 2011-07-20 at the <a href="/enwiki/wiki/Wayback_Machine" title="Wayback Machine">Wayback Machine</a> <span class="languageicon">(in Spanish)</span></span>
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<li id="cite_note-17"><span class="mw-cite-backlink"><b><a href="#cite_ref-17">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite id="CITEREFWilson1993" class="citation book cs1"><a href="/enwiki/wiki/Kenneth_G._Wilson_(author)" title="Kenneth G. Wilson (author)">Wilson, Kenneth G.</a> (1993). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=L2ChiO2yEZ0C&pg=PA321"><i>The Columbia guide to standard American English</i></a>. Columbia University Press. p. 321. <a href="/enwiki/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/enwiki/wiki/Special:BookSources/0-231-06989-8" title="Special:BookSources/0-231-06989-8"><bdi>0-231-06989-8</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=The+Columbia+guide+to+standard+American+English&rft.pages=321&rft.pub=Columbia+University+Press&rft.date=1993&rft.isbn=0-231-06989-8&rft.aulast=Wilson&rft.aufirst=Kenneth+G.&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DL2ChiO2yEZ0C%26pg%3DPA321&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+pastries" class="Z3988"></span></span>
</li>
<li id="cite_note-18"><span class="mw-cite-backlink"><b><a href="#cite_ref-18">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite class="citation web cs1 cs1-prop-foreign-lang-source"><a rel="nofollow" class="external text" href="http://www.mercotte.fr/2012/11/28/tarte-conversation-recette-trucs-astuces-et-explications/">"Tarte conversation, recette, trucs astuces et explications"</a>. <i>La cuisine de Mercotte</i> (in French). 28 November 2012. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20160207051204/http://www.mercotte.fr/2012/11/28/tarte-conversation-recette-trucs-astuces-et-explications/">Archived</a> from the original on 7 February 2016<span class="reference-accessdate">. Retrieved <span class="nowrap">6 February</span> 2016</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=La+cuisine+de+Mercotte&rft.atitle=Tarte+conversation%2C+recette%2C+trucs+astuces+et+explications&rft.date=2012-11-28&rft_id=http%3A%2F%2Fwww.mercotte.fr%2F2012%2F11%2F28%2Ftarte-conversation-recette-trucs-astuces-et-explications%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+pastries" class="Z3988"></span></span>
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<li id="cite_note-19"><span class="mw-cite-backlink"><b><a href="#cite_ref-19">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite id="CITEREFGood_Housekeeping_Institute1966" class="citation book cs1">Good Housekeeping Institute, ed. (1966). <i>Good Housekeeping's Cookery Book</i>. Principal: Carol Macartney. London: The Hearst Corporation. p. 327.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Good+Housekeeping%27s+Cookery+Book&rft.place=London&rft.pages=327&rft.pub=The+Hearst+Corporation&rft.date=1966&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+pastries" class="Z3988"></span></span>
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<li id="cite_note-20"><span class="mw-cite-backlink"><b><a href="#cite_ref-20">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="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"</a>. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20151001041721/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">Archived</a> from the original on 2015-10-01<span class="reference-accessdate">. Retrieved <span class="nowrap">2012-05-06</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Jacob+Grimm+and+Wilhelm+Grimm%2C+Deutsches+W%C3%B6rterbuch+von+Jacob+Grimm+und+Wilhelm+Grimm+11&rft_id=http%3A%2F%2Fgermazope.uni-trier.de%2FProjects%2FWBB%2Fwoerterbuecher%2Fdwb%2Fwbgui%3Flemmode%3Dlemmasearch%26mode%3Dhierarchy%26textsize%3D600%26onlist%3D%26word%3DKipferl%26lemid%3DGK05212%26query_start%3D1%26totalhits%3D0%26textword%3D%26locpattern%3D%26textpattern%3D%26lemmapattern%3D%26verspattern%3D%23GK05212L0&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+pastries" class="Z3988"></span></span>
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<li id="cite_note-21"><span class="mw-cite-backlink"><b><a href="#cite_ref-21">^</a></b></span> <span class="reference-text">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 <a rel="nofollow" class="external text" href="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"</a> <a rel="nofollow" class="external text" href="https://web.archive.org/web/20160303175218/http://www.slowfood.fr/bulletin/Diner_BS_PNY_2409_discours.pdf">Archived</a> 2016-03-03 at the <a href="/enwiki/wiki/Wayback_Machine" title="Wayback Machine">Wayback Machine</a> (p. 8); an Austrian PowerPoint – <a rel="nofollow" class="external text" href="http://www.oberoesterreich-tourismus.at/sixcms/media.php/1271/sandgruber_mahlzeiten.pdf">Ess-Stile</a> <a rel="nofollow" class="external text" href="https://web.archive.org/web/20110706093500/http://www.oberoesterreich-tourismus.at/sixcms/media.php/1271/sandgruber_mahlzeiten.pdf">Archived</a> 2011-07-06 at the <a href="/enwiki/wiki/Wayback_Machine" title="Wayback Machine">Wayback Machine</a> – 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.</span>
</li>
<li id="cite_note-22"><span class="mw-cite-backlink"><b><a href="#cite_ref-22">^</a></b></span> <span class="reference-text"><a rel="nofollow" class="external text" href="http://dcrit.sva.edu/wp-content/uploads/2010/08/Dessert-Time-Tacey-Rosolowski.pdf">Tacey Rosolowski, "Dessert time"</a> <a rel="nofollow" class="external text" href="https://web.archive.org/web/20110720052355/http://dcrit.sva.edu/wp-content/uploads/2010/08/Dessert-Time-Tacey-Rosolowski.pdf">Archived</a> 2011-07-20 at the <a href="/enwiki/wiki/Wayback_Machine" title="Wayback Machine">Wayback Machine</a></span>
</li>
<li id="cite_note-23"><span class="mw-cite-backlink"><b><a href="#cite_ref-23">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://www.deliciousmagazine.co.uk/recipes/croquembouche">"Croquembouche Delicious Magazine"</a>. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20140707234505/http://www.deliciousmagazine.co.uk/recipes/croquembouche">Archived</a> from the original on 2014-07-07<span class="reference-accessdate">. Retrieved <span class="nowrap">2012-05-15</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Croquembouche+Delicious+Magazine&rft_id=http%3A%2F%2Fwww.deliciousmagazine.co.uk%2Frecipes%2Fcroquembouche&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+pastries" class="Z3988"></span></span>
</li>
<li id="cite_note-24"><span class="mw-cite-backlink"><b><a href="#cite_ref-24">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20120510102659/http://www.malaysianfood.net/recipes/recipecurrypuffs.htm">"Curry Puff recipe on MalaysianFood.net"</a>. Archived from <a rel="nofollow" class="external text" href="http://www.malaysianfood.net/recipes/recipecurrypuffs.htm">the original</a> on 2012-05-10<span class="reference-accessdate">. Retrieved <span class="nowrap">2012-05-15</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Curry+Puff+recipe+on+MalaysianFood.net&rft_id=http%3A%2F%2Fwww.malaysianfood.net%2Frecipes%2Frecipecurrypuffs.htm&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+pastries" class="Z3988"></span></span>
</li>
<li id="cite_note-recept-25"><span class="mw-cite-backlink"><b><a href="#cite_ref-recept_25-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://www.svastara.com/saveti/?savet=843">"Djevrek recipe (in Serbian)"</a>. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20120217083556/http://www.svastara.com/saveti/?savet=843">Archived</a> from the original on 2012-02-17<span class="reference-accessdate">. Retrieved <span class="nowrap">2012-05-07</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Djevrek+recipe+%28in+Serbian%29&rft_id=http%3A%2F%2Fwww.svastara.com%2Fsaveti%2F%3Fsavet%3D843&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+pastries" class="Z3988"></span></span>
</li>
<li id="cite_note-CulinaryEncyclopedia-26"><span class="mw-cite-backlink">^ <a href="#cite_ref-CulinaryEncyclopedia_26-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-CulinaryEncyclopedia_26-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite id="CITEREFMontagné1988" class="citation book cs1">Montagné, Prosper (1988). <i>Larousse Gastronomique</i>. Crown Publishers. p. 401. <a href="/enwiki/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/enwiki/wiki/Special:BookSources/978-0-517-57032-6" title="Special:BookSources/978-0-517-57032-6"><bdi>978-0-517-57032-6</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Larousse+Gastronomique&rft.pages=401&rft.pub=Crown+Publishers&rft.date=1988&rft.isbn=978-0-517-57032-6&rft.aulast=Montagn%C3%A9&rft.aufirst=Prosper&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+pastries" class="Z3988"></span></span>
</li>
<li id="cite_note-27"><span class="mw-cite-backlink"><b><a href="#cite_ref-27">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://www.produccion-animal.com.ar/temas_historia/76-empanadas.pdf">"Historia de la empanada criolla"</a> <span class="cs1-format">(PDF)</span>. <i>Dra. Susana Barberis</i>. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20200922131612/http://www.produccion-animal.com.ar/temas_historia/76-empanadas.pdf">Archived</a> <span class="cs1-format">(PDF)</span> from the original on 22 September 2020<span class="reference-accessdate">. Retrieved <span class="nowrap">8 July</span> 2010</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Dra.+Susana+Barberis&rft.atitle=Historia+de+la+empanada+criolla&rft_id=http%3A%2F%2Fwww.produccion-animal.com.ar%2Ftemas_historia%2F76-empanadas.pdf&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+pastries" class="Z3988"></span></span>
</li>
<li id="cite_note-28"><span class="mw-cite-backlink"><b><a href="#cite_ref-28">^</a></b></span> <span class="reference-text"><a href="/enwiki/wiki/Penelope_Casas" title="Penelope Casas">Penelope Casas</a> (1982), <i>The Foods and Wines of Spain</i>, Alfred A. Knopf, New York 1982 (p. 52)</span>
</li>
<li id="cite_note-29"><span class="mw-cite-backlink"><b><a href="#cite_ref-29">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://www.fac.org.ar/fec/foros/cardtran/gral/Historia.htm">"Breve historia de la alimentación en Argentina"</a>. <i>Liliana Agrasar</i>. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20190917211804/http://www.fac.org.ar/fec/foros/cardtran/gral/Historia.htm">Archived</a> from the original on 17 September 2019<span class="reference-accessdate">. Retrieved <span class="nowrap">8 July</span> 2010</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Liliana+Agrasar&rft.atitle=Breve+historia+de+la+alimentaci%C3%B3n+en+Argentina&rft_id=http%3A%2F%2Fwww.fac.org.ar%2Ffec%2Fforos%2Fcardtran%2Fgral%2FHistoria.htm&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+pastries" class="Z3988"></span></span>
</li>
<li id="cite_note-B11x1-30"><span class="mw-cite-backlink"><b><a href="#cite_ref-B11x1_30-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite id="CITEREFAdamson2004" class="citation book cs1">Adamson, Melitta Weiss (2004). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=jtgud2P-EGwC&pg=PA122"><i>Food in medieval times</i></a>. Greenwood Publishing Group. <a href="/enwiki/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/enwiki/wiki/Special:BookSources/0-313-32147-7" title="Special:BookSources/0-313-32147-7"><bdi>0-313-32147-7</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Food+in+medieval+times&rft.pub=Greenwood+Publishing+Group&rft.date=2004&rft.isbn=0-313-32147-7&rft.aulast=Adamson&rft.aufirst=Melitta+Weiss&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3Djtgud2P-EGwC%26pg%3DPA122&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+pastries" class="Z3988"></span></span>
</li>
<li id="cite_note-1rW1-31"><span class="mw-cite-backlink"><b><a href="#cite_ref-1rW1_31-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite id="CITEREFLady_Brighid_ni_Chiarain." class="citation web cs1">Lady Brighid ni Chiarain. <a rel="nofollow" class="external text" href="http://www.florilegium.org/?http%3A//www.florilegium.org/files/FOOD-MANUSCRIPTS/Guisados1-art.html">"An English translation of Ruperto de Nola's "Libre del Coch"<span class="cs1-kern-right"></span>"</a>. Stefan's Florilegium. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20190407100356/http://www.florilegium.org/?http%3A%2F%2Fwww.florilegium.org%2Ffiles%2FFOOD-MANUSCRIPTS%2FGuisados1-art.html">Archived</a> from the original on April 7, 2019<span class="reference-accessdate">. Retrieved <span class="nowrap">January 31,</span> 2011</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=An+English+translation+of+Ruperto+de+Nola%27s+%22Libre+del+Coch%22&rft.pub=Stefan%27s+Florilegium&rft.au=Lady+Brighid+ni+Chiarain.&rft_id=http%3A%2F%2Fwww.florilegium.org%2F%3Fhttp%253A%2F%2Fwww.florilegium.org%2Ffiles%2FFOOD-MANUSCRIPTS%2FGuisados1-art.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+pastries" class="Z3988"></span></span>
</li>
<li id="cite_note-32"><span class="mw-cite-backlink"><b><a href="#cite_ref-32">^</a></b></span> <span class="reference-text"><a href="/enwiki/w/index.php?title=Clifford_A._Wright&action=edit&redlink=1" class="new" title="Clifford A. Wright (page does not exist)">Clifford A. Wright</a> (1999), <i>A Mediterranean Feast</i>, William Morrow, New York (p. 573)</span>
</li>
<li id="cite_note-33"><span class="mw-cite-backlink"><b><a href="#cite_ref-33">^</a></b></span> <span class="reference-text"><a rel="nofollow" class="external text" href="http://www.illesbalears.es/ing/balearicislands/cuisine2.jsp?SEC=GAS&id=00000348&lang=0004">Flaó and Greixonera</a> <a rel="nofollow" class="external text" href="https://web.archive.org/web/20110919144914/http://www.illesbalears.es/ing/balearicislands/cuisine2.jsp?SEC=GAS&id=00000348&lang=0004">Archived</a> 2011-09-19 at the <a href="/enwiki/wiki/Wayback_Machine" title="Wayback Machine">Wayback Machine</a></span>
</li>
<li id="cite_note-34"><span class="mw-cite-backlink"><b><a href="#cite_ref-34">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite id="CITEREFGisslen2000" class="citation book cs1">Gisslen, Wayne (2000). <i>Professional Baking</i>. John Wiley & Sons Incorporated. <a href="/enwiki/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/enwiki/wiki/Special:BookSources/978-0-471-34646-3" title="Special:BookSources/978-0-471-34646-3"><bdi>978-0-471-34646-3</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Professional+Baking&rft.pub=John+Wiley+%26+Sons+Incorporated&rft.date=2000&rft.isbn=978-0-471-34646-3&rft.aulast=Gisslen&rft.aufirst=Wayne&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+pastries" class="Z3988"></span></span>
</li>
<li id="cite_note-LiJiang2003-35"><span class="mw-cite-backlink"><b><a href="#cite_ref-LiJiang2003_35-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite id="CITEREFLiJiang2003" class="citation book cs1">Li, Tao; Jiang, Hongying (2003). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=hDeqngEACAAJ&pg=PA36"><i>Tibetan customs</i></a>. 五洲传播出版社. p. 37. <a href="/enwiki/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/enwiki/wiki/Special:BookSources/978-7-5085-0254-0" title="Special:BookSources/978-7-5085-0254-0"><bdi>978-7-5085-0254-0</bdi></a><span class="reference-accessdate">. Retrieved <span class="nowrap">5 August</span> 2011</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Tibetan+customs&rft.pages=37&rft.pub=%E4%BA%94%E6%B4%B2%E4%BC%A0%E6%92%AD%E5%87%BA%E7%89%88%E7%A4%BE&rft.date=2003&rft.isbn=978-7-5085-0254-0&rft.aulast=Li&rft.aufirst=Tao&rft.au=Jiang%2C+Hongying&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DhDeqngEACAAJ%26pg%3DPA36&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+pastries" class="Z3988"></span></span>
</li>
<li id="cite_note-36"><span class="mw-cite-backlink"><b><a href="#cite_ref-36">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20130404131716/http://kosherfood.about.com/od/glossaryofjewishfoods/g/hamantashen.htm">"What is Hamantashen?"</a>. Archived from <a rel="nofollow" class="external text" href="http://kosherfood.about.com/od/glossaryofjewishfoods/g/hamantashen.htm">the original</a> on 2013-04-04<span class="reference-accessdate">. Retrieved <span class="nowrap">2012-05-07</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=What+is+Hamantashen%3F&rft_id=http%3A%2F%2Fkosherfood.about.com%2Fod%2Fglossaryofjewishfoods%2Fg%2Fhamantashen.htm&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+pastries" class="Z3988"></span></span>
</li>
<li id="cite_note-37"><span class="mw-cite-backlink"><b><a href="#cite_ref-37">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://archive.today/20120630123404/http://www.epicurious.com/features/news/dailydish/031306">"Epi Log: The latest in Food News, the Culinary Arts & Cooking"</a>. Archived from <a rel="nofollow" class="external text" href="http://www.epicurious.com/features/news/dailydish/031306">the original</a> on 2012-06-30<span class="reference-accessdate">. Retrieved <span class="nowrap">2012-05-07</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Epi+Log%3A+The+latest+in+Food+News%2C+the+Culinary+Arts+%26+Cooking&rft_id=http%3A%2F%2Fwww.epicurious.com%2Ffeatures%2Fnews%2Fdailydish%2F031306&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+pastries" class="Z3988"></span></span>
</li>
<li id="cite_note-38"><span class="mw-cite-backlink"><b><a href="#cite_ref-38">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://www.huffingtonpost.com/encyclopedia/definition/sealing/2187/">"Sealing (definition)"</a>. The Huffington Post (Food encyclopedia). <a rel="nofollow" class="external text" href="https://web.archive.org/web/20120429124738/http://www.huffingtonpost.com/encyclopedia/definition/sealing/2187/">Archived</a> from the original on April 29, 2012<span class="reference-accessdate">. Retrieved <span class="nowrap">May 7,</span> 2012</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Sealing+%28definition%29&rft.pub=The+Huffington+Post+%28Food+encyclopedia%29&rft_id=http%3A%2F%2Fwww.huffingtonpost.com%2Fencyclopedia%2Fdefinition%2Fsealing%2F2187%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+pastries" class="Z3988"></span></span>
</li>
<li id="cite_note-39"><span class="mw-cite-backlink"><b><a href="#cite_ref-39">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite id="CITEREFPrince2009" class="citation news cs1">Prince, Rose (3 September 2009). <a rel="nofollow" class="external text" href="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">"Aldeburgh Food & Drink Festival: leg of lamb baked in hay and a huff paste recipe"</a>. <i>The Daily Telegraph</i>. London. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20170206190041/http://www.telegraph.co.uk/foodanddrink/recipes/6126265/Aldeburgh-Food-and-Drink-Festival-leg-of-lamb-baked-in-hay-and-a-huff-paste-recipe.html">Archived</a> from the original on 6 February 2017<span class="reference-accessdate">. Retrieved <span class="nowrap">5 April</span> 2018</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=The+Daily+Telegraph&rft.atitle=Aldeburgh+Food+%26+Drink+Festival%3A+leg+of+lamb+baked+in+hay+and+a+huff+paste+recipe&rft.date=2009-09-03&rft.aulast=Prince&rft.aufirst=Rose&rft_id=https%3A%2F%2Fwww.telegraph.co.uk%2Ffoodanddrink%2Frecipes%2F6126265%2FAldeburgh-Food-and-Drink-Festival-leg-of-lamb-baked-in-hay-and-a-huff-paste-recipe.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+pastries" class="Z3988"></span></span>
</li>
<li id="cite_note-40"><span class="mw-cite-backlink"><b><a href="#cite_ref-40">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20190909211520/https://goodfood.uktv.co.uk/">"Outlet types and regions: Good Food Near You: Good Food Channel"</a>. Uktv.co.uk. Archived from <a rel="nofollow" class="external text" href="http://goodfood.uktv.co.uk/">the original</a> on 2019-09-09<span class="reference-accessdate">. Retrieved <span class="nowrap">2012-05-07</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Outlet+types+and+regions%3A+Good+Food+Near+You%3A+Good+Food+Channel&rft.pub=Uktv.co.uk&rft_id=http%3A%2F%2Fgoodfood.uktv.co.uk%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+pastries" class="Z3988"></span></span>
</li>
<li id="cite_note-41"><span class="mw-cite-backlink"><b><a href="#cite_ref-41">^</a></b></span> <span class="reference-text"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20180925031439/https://cursodeconfeitariaonline.com.br/kosher-bread-recipes/">About kosher food</a></span>
</li>
<li id="cite_note-42"><span class="mw-cite-backlink"><b><a href="#cite_ref-42">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite id="CITEREFDevery2020" class="citation magazine cs1">Devery, Caitriona (2020-10-27). <a rel="nofollow" class="external text" href="https://districtmagazine.ie/food/mysteries-of-the-deli-the-jambon/">"Mysteries of the Deli: The Jambon"</a>. <i>District Magazine</i><span class="reference-accessdate">. Retrieved <span class="nowrap">2021-04-07</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=District+Magazine&rft.atitle=Mysteries+of+the+Deli%3A+The+Jambon&rft.date=2020-10-27&rft.aulast=Devery&rft.aufirst=Caitriona&rft_id=https%3A%2F%2Fdistrictmagazine.ie%2Ffood%2Fmysteries-of-the-deli-the-jambon%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+pastries" class="Z3988"></span></span>
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<li id="cite_note-43"><span class="mw-cite-backlink"><b><a href="#cite_ref-43">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite id="CITEREFRinskyRinsky2014" class="citation book cs1">Rinsky, Glenn; Rinsky, Laura Halpin (2014). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=riDsZRlmmRAC&pg=PA149"><i>The Pastry Chef's Companion A Comprehensive Resource Guide for the Baking and Pastry Professional</i></a>. John Wiley & Sons. p. 149. <a href="/enwiki/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/enwiki/wiki/Special:BookSources/978-1-118-06066-7" title="Special:BookSources/978-1-118-06066-7"><bdi>978-1-118-06066-7</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=The+Pastry+Chef%27s+Companion+A+Comprehensive+Resource+Guide+for+the+Baking+and+Pastry+Professional&rft.pages=149&rft.pub=John+Wiley+%26+Sons&rft.date=2014&rft.isbn=978-1-118-06066-7&rft.aulast=Rinsky&rft.aufirst=Glenn&rft.au=Rinsky%2C+Laura+Halpin&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DriDsZRlmmRAC%26pg%3DPA149&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+pastries" class="Z3988"></span></span>
</li>
<li id="cite_note-44"><span class="mw-cite-backlink"><b><a href="#cite_ref-44">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite id="CITEREFOrtutay1979" class="citation book cs1">Ortutay, Gyula (1979). <a rel="nofollow" class="external text" href="http://mek.niif.hu/02100/02115/html/2-1768.html"><i>Magyar néprajzi lexikon II</i></a>. Budapest: Akadémiai. <a href="/enwiki/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/enwiki/wiki/Special:BookSources/963-05-1287-4" title="Special:BookSources/963-05-1287-4"><bdi>963-05-1287-4</bdi></a>. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20210109230043/http://mek.niif.hu/02100/02115/html/2-1768.html">Archived</a> from the original on 2021-01-09<span class="reference-accessdate">. Retrieved <span class="nowrap">2008-10-04</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Magyar+n%C3%A9prajzi+lexikon+II&rft.place=Budapest&rft.pub=Akad%C3%A9miai&rft.date=1979&rft.isbn=963-05-1287-4&rft.aulast=Ortutay&rft.aufirst=Gyula&rft_id=http%3A%2F%2Fmek.niif.hu%2F02100%2F02115%2Fhtml%2F2-1768.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+pastries" class="Z3988"></span></span>
</li>
<li id="cite_note-45"><span class="mw-cite-backlink"><b><a href="#cite_ref-45">^</a></b></span> <span class="reference-text">Charles Perry, "Qata'if", <i><a href="/enwiki/wiki/Oxford_Companion_to_Food" class="mw-redirect" title="Oxford Companion to Food">Oxford Companion to Food</a></i></span>
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<li id="cite_note-HouPress-46"><span class="mw-cite-backlink"><b><a href="#cite_ref-HouPress_46-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20120927221120/http://blogs.houstonpress.com/eating/2009/11/klobasneks_kolaches.php">"Houston Press – Kolache Crawl: Klobasneks"</a>. Archived from <a rel="nofollow" class="external text" href="http://blogs.houstonpress.com/eating/2009/11/klobasneks_kolaches.php">the original</a> on 2012-09-27<span class="reference-accessdate">. Retrieved <span class="nowrap">2012-05-08</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Houston+Press+%E2%80%93+Kolache+Crawl%3A+Klobasneks&rft_id=http%3A%2F%2Fblogs.houstonpress.com%2Feating%2F2009%2F11%2Fklobasneks_kolaches.php&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+pastries" class="Z3988"></span></span>
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<li id="cite_note-Memphis-47"><span class="mw-cite-backlink"><b><a href="#cite_ref-Memphis_47-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://www.memphisflyer.com/HungryMemphis/archives/2010/04/23/kolaches-at-donalds-donuts">"Memphis Flyer – Kolaches at Donald's Donuts"</a>. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20160420125045/http://www.memphisflyer.com/HungryMemphis/archives/2010/04/23/kolaches-at-donalds-donuts">Archived</a> from the original on 2016-04-20<span class="reference-accessdate">. Retrieved <span class="nowrap">2012-05-08</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Memphis+Flyer+%E2%80%93+Kolaches+at+Donald%27s+Donuts&rft_id=http%3A%2F%2Fwww.memphisflyer.com%2FHungryMemphis%2Farchives%2F2010%2F04%2F23%2Fkolaches-at-donalds-donuts&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+pastries" class="Z3988"></span></span>
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<li id="cite_note-dubina-48"><span class="mw-cite-backlink"><b><a href="#cite_ref-dubina_48-0">^</a></b></span> <span class="reference-text">Koenig, Josie, and John Ward, trans. Domaci Kucharstvi: The Art of Home Cooking. Schulenburg, TX: Sts. Cyril and Methodius Catholic Church Board, 1997. Print.</span>
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<li id="cite_note-reformknish-49"><span class="mw-cite-backlink"><b><a href="#cite_ref-reformknish_49-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite id="CITEREFWasserman,_Tina" class="citation journal cs1">Wasserman, Tina. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20101222112225/http://reformjudaismmag.org/Articles/index.cfm?id=1537">"Cooking: The Ultimate Jewish Finger Food"</a>. <i>Reform Judaism Magazine</i>. Archived from <a rel="nofollow" class="external text" href="http://reformjudaismmag.org/Articles/index.cfm?id=1537">the original</a> on December 22, 2010<span class="reference-accessdate">. Retrieved <span class="nowrap">2010-09-14</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Reform+Judaism+Magazine&rft.atitle=Cooking%3A+The+Ultimate+Jewish+Finger+Food&rft.au=Wasserman%2C+Tina&rft_id=http%3A%2F%2Freformjudaismmag.org%2FArticles%2Findex.cfm%3Fid%3D1537&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+pastries" class="Z3988"></span></span>
</li>
<li id="cite_note-prod.gourment.com-50"><span class="mw-cite-backlink"><b><a href="#cite_ref-prod.gourment.com_50-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20120317012310/http://prod.gourmet.com/magazine/2000s/2009/03/roadfood-czech-kolaches-in-texas">"Czech, Please: 2000s Archive : gourmet.com"</a>. Prod.gourmet.com. 2011-08-01. Archived from <a rel="nofollow" class="external text" href="http://prod.gourmet.com/magazine/2000s/2009/03/roadfood-czech-kolaches-in-texas">the original</a> on 2012-03-17<span class="reference-accessdate">. Retrieved <span class="nowrap">2012-02-20</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Czech%2C+Please%3A+2000s+Archive+%3A+gourmet.com&rft.pub=Prod.gourmet.com&rft.date=2011-08-01&rft_id=http%3A%2F%2Fprod.gourmet.com%2Fmagazine%2F2000s%2F2009%2F03%2Froadfood-czech-kolaches-in-texas&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+pastries" class="Z3988"></span></span>
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<li id="cite_note-51"><span class="mw-cite-backlink"><b><a href="#cite_ref-51">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://www.pinterest.com/pin/315603886357784657/">"Kolompeh, a flaky and sweet date filled pastry from Kerman – Persian / Iranian Pastries – Pinterest"</a>. <i>Pinterest</i>. 26 August 2013. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20230112163906/https://www.pinterest.com/pin/315603886357784657/">Archived</a> from the original on 12 January 2023<span class="reference-accessdate">. Retrieved <span class="nowrap">12 July</span> 2015</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Pinterest&rft.atitle=Kolompeh%2C+a+flaky+and+sweet+date+filled+pastry+from+Kerman+%E2%80%93+Persian+%2F+Iranian+Pastries+%E2%80%93+Pinterest&rft.date=2013-08-26&rft_id=https%3A%2F%2Fwww.pinterest.com%2Fpin%2F315603886357784657%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+pastries" class="Z3988"></span></span>
</li>
<li id="cite_note-52"><span class="mw-cite-backlink"><b><a href="#cite_ref-52">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite id="CITEREFLang1971" class="citation book cs1">Lang, George (1971). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=HS0-AQAAIAAJ&pg=PA112"><i>The cuisine of Hungary</i></a>. Atheneum. p. 112. <a href="/enwiki/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/enwiki/wiki/Special:BookSources/9780517169636" title="Special:BookSources/9780517169636"><bdi>9780517169636</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=The+cuisine+of+Hungary&rft.pages=112&rft.pub=Atheneum&rft.date=1971&rft.isbn=9780517169636&rft.aulast=Lang&rft.aufirst=George&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DHS0-AQAAIAAJ%26pg%3DPA112&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+pastries" class="Z3988"></span></span>
</li>
<li id="cite_note-53"><span class="mw-cite-backlink"><b><a href="#cite_ref-53">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite id="CITEREFGhillie_Başan1997" class="citation cs2">Ghillie Başan (1997), <a rel="nofollow" class="external text" href="https://books.google.com/books?id=Xb62ZJMNVBwC&pg=PA17"><i>Classic Turkish Cookery</i></a>, p. 17, <a href="/enwiki/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/enwiki/wiki/Special:BookSources/9781860640117" title="Special:BookSources/9781860640117"><bdi>9781860640117</bdi></a></cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Classic+Turkish+Cookery&rft.pages=17&rft.date=1997&rft.isbn=9781860640117&rft.au=Ghillie+Ba%C5%9Fan&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DXb62ZJMNVBwC%26pg%3DPA17&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+pastries" class="Z3988"></span></span>
</li>
<li id="cite_note-54"><span class="mw-cite-backlink"><b><a href="#cite_ref-54">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite id="CITEREFBarnette2005" class="citation book cs1">Barnette, Martha (2005). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=4_R8iFjlkBcC&pg=PA14"><i>Ladyfingers and Nun's Tummies From Spare Ribs to Humble Pie-A Lighthearted Look at How Foods Got Their Names</i></a>. iUniverse. p. 14. <a href="/enwiki/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/enwiki/wiki/Special:BookSources/978-0-595-34503-8" title="Special:BookSources/978-0-595-34503-8"><bdi>978-0-595-34503-8</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Ladyfingers+and+Nun%27s+Tummies+From+Spare+Ribs+to+Humble+Pie-A+Lighthearted+Look+at+How+Foods+Got+Their+Names&rft.pages=14&rft.pub=iUniverse&rft.date=2005&rft.isbn=978-0-595-34503-8&rft.aulast=Barnette&rft.aufirst=Martha&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3D4_R8iFjlkBcC%26pg%3DPA14&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+pastries" class="Z3988"></span></span>
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<li id="cite_note-55"><span class="mw-cite-backlink"><b><a href="#cite_ref-55">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite class="citation book cs1"><a rel="nofollow" class="external text" href="https://books.google.com/books?id=xCIJayqex44C&pg=PA143"><i>Recipe Journal A home for your best-loved recipes</i></a>. Murdoch Books. 2003. <a href="/enwiki/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/enwiki/wiki/Special:BookSources/978-1-921259-28-9" title="Special:BookSources/978-1-921259-28-9"><bdi>978-1-921259-28-9</bdi></a><span class="reference-accessdate">. Retrieved <span class="nowrap">May 8,</span> 2012</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Recipe+Journal+A+home+for+your+best-loved+recipes&rft.pub=Murdoch+Books&rft.date=2003&rft.isbn=978-1-921259-28-9&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DxCIJayqex44C%26pg%3DPA143&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+pastries" class="Z3988"></span> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><a href="/enwiki/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/enwiki/wiki/Special:BookSources/1740452542" title="Special:BookSources/1740452542">1740452542</a></span>
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<li id="cite_note-56"><span class="mw-cite-backlink"><b><a href="#cite_ref-56">^</a></b></span> <span class="reference-text">Irene Krauß, Chronik bildschöner Backwerke, Stuttgart 1999, S. 261 f.</span>
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<li id="cite_note-57"><span class="mw-cite-backlink"><b><a href="#cite_ref-57">^</a></b></span> <span class="reference-text">June Meyers Authentic Hungarian Heirloon Recipes Cookbook</span>
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<li id="cite_note-58"><span class="mw-cite-backlink"><b><a href="#cite_ref-58">^</a></b></span> <span class="reference-text">Iaia, Sarah Kelly. <i>Festive Baking: Holiday Classics in the Swiss, German, and Austrian Traditions.</i> Doubleday, 1988.</span>
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<li id="cite_note-59"><span class="mw-cite-backlink"><b><a href="#cite_ref-59">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite id="CITEREFChang2001" class="citation book cs1">Chang, Norma (2001). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=WGaUQYu9y1YC&pg=PA28"><i>My Students' Favorite Chinese Recipes</i></a>. The Travelling Gourmet. p. 28. <a href="/enwiki/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/enwiki/wiki/Special:BookSources/978-0-9618759-4-7" title="Special:BookSources/978-0-9618759-4-7"><bdi>978-0-9618759-4-7</bdi></a><span class="reference-accessdate">. Retrieved <span class="nowrap">May 8,</span> 2012</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=My+Students%27+Favorite+Chinese+Recipes&rft.pages=28&rft.pub=The+Travelling+Gourmet&rft.date=2001&rft.isbn=978-0-9618759-4-7&rft.aulast=Chang&rft.aufirst=Norma&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DWGaUQYu9y1YC%26pg%3DPA28&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+pastries" class="Z3988"></span> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><a href="/enwiki/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/enwiki/wiki/Special:BookSources/0961875941" title="Special:BookSources/0961875941">0961875941</a></span>
</li>
<li id="cite_note-60"><span class="mw-cite-backlink"><b><a href="#cite_ref-60">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite id="CITEREFRachel_Tan2015" class="citation news cs1">Rachel Tan (24 March 2015). <a rel="nofollow" class="external text" href="http://www.straitstimes.com/singapore/traditional-biscuits-to-be-featured-in-new-stamp-series">"Traditional biscuits to be featured in new stamp series"</a>. <i>The Straits Times</i>. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20170904062635/http://www.straitstimes.com/singapore/traditional-biscuits-to-be-featured-in-new-stamp-series">Archived</a> from the original on 4 September 2017<span class="reference-accessdate">. Retrieved <span class="nowrap">4 July</span> 2017</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=The+Straits+Times&rft.atitle=Traditional+biscuits+to+be+featured+in+new+stamp+series&rft.date=2015-03-24&rft.au=Rachel+Tan&rft_id=http%3A%2F%2Fwww.straitstimes.com%2Fsingapore%2Ftraditional-biscuits-to-be-featured-in-new-stamp-series&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+pastries" class="Z3988"></span></span>
</li>
<li id="cite_note-61"><span class="mw-cite-backlink"><b><a href="#cite_ref-61">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite id="CITEREFRahimy_Rahim2017" class="citation web cs1">Rahimy Rahim (8 June 2017). <a rel="nofollow" class="external text" href="http://www.thestar.com.my/news/nation/2017/06/08/traditional-kuih-makmur-gets-a-makeover/">"Traditional kuih makmur gets a makeover"</a>. <i>The Star</i>. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20170709132051/http://www.thestar.com.my/news/nation/2017/06/08/traditional-kuih-makmur-gets-a-makeover/">Archived</a> from the original on 9 July 2017<span class="reference-accessdate">. Retrieved <span class="nowrap">4 July</span> 2017</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=The+Star&rft.atitle=Traditional+kuih+makmur+gets+a+makeover&rft.date=2017-06-08&rft.au=Rahimy+Rahim&rft_id=http%3A%2F%2Fwww.thestar.com.my%2Fnews%2Fnation%2F2017%2F06%2F08%2Ftraditional-kuih-makmur-gets-a-makeover%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+pastries" class="Z3988"></span></span>
</li>
<li id="cite_note-62"><span class="mw-cite-backlink"><b><a href="#cite_ref-62">^</a></b></span> <span class="reference-text"><a rel="nofollow" class="external text" href="http://www.lacuisinedemacopine.net/makroudh.php">Makroudh – La Cuisinede Ma Copine</a> <a rel="nofollow" class="external text" href="https://web.archive.org/web/20120708220512/http://www.lacuisinedemacopine.net/makroudh.php">Archived</a> 2012-07-08 at the <a href="/enwiki/wiki/Wayback_Machine" title="Wayback Machine">Wayback Machine</a></span>
</li>
<li id="cite_note-63"><span class="mw-cite-backlink"><b><a href="#cite_ref-63">^</a></b></span> <span class="reference-text">The great book of couscous: classic cuisines of Morocco, Algeria, and Tunisia – Page 230</span>
</li>
<li id="cite_note-autogenerated1-64"><span class="mw-cite-backlink">^ <a href="#cite_ref-autogenerated1_64-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-autogenerated1_64-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite id="CITEREFLiJiang2003" class="citation book cs1">Li, Tao; Jiang, Hongying (2003). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=hDeqngEACAAJ&pg=PA36"><i>Tibetan customs</i></a>. 五洲传播出版社. p. 35. <a href="/enwiki/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/enwiki/wiki/Special:BookSources/978-7-5085-0254-0" title="Special:BookSources/978-7-5085-0254-0"><bdi>978-7-5085-0254-0</bdi></a><span class="reference-accessdate">. Retrieved <span class="nowrap">5 August</span> 2011</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Tibetan+customs&rft.pages=35&rft.pub=%E4%BA%94%E6%B4%B2%E4%BC%A0%E6%92%AD%E5%87%BA%E7%89%88%E7%A4%BE&rft.date=2003&rft.isbn=978-7-5085-0254-0&rft.aulast=Li&rft.aufirst=Tao&rft.au=Jiang%2C+Hongying&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DhDeqngEACAAJ%26pg%3DPA36&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+pastries" class="Z3988"></span></span>
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<li id="cite_note-Gerson-65"><span class="mw-cite-backlink"><b><a href="#cite_ref-Gerson_65-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite id="CITEREFGerson2011" class="citation book cs1">Gerson, Fany (2011). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=zkcbKEyDM7cC&pg=PA384"><i>My Sweet Mexico Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats</i></a>. Random House LLC. p. 384. <a href="/enwiki/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/enwiki/wiki/Special:BookSources/978-1-60774-236-4" title="Special:BookSources/978-1-60774-236-4"><bdi>978-1-60774-236-4</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=My+Sweet+Mexico+Recipes+for+Authentic+Pastries%2C+Breads%2C+Candies%2C+Beverages%2C+and+Frozen+Treats&rft.pages=384&rft.pub=Random+House+LLC&rft.date=2011&rft.isbn=978-1-60774-236-4&rft.aulast=Gerson&rft.aufirst=Fany&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DzkcbKEyDM7cC%26pg%3DPA384&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+pastries" class="Z3988"></span></span>
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<li id="cite_note-66"><span class="mw-cite-backlink"><b><a href="#cite_ref-66">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://www.aeiou.at/aeiou.encyclop.o">"o713286.htm;internal&action=_setlanguage.action?LANGUAGE=en AEIOU Encyclopedia"</a>. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20120521104602/http://www.aeiou.at/aeiou.encyclop.o">Archived</a> from the original on 2012-05-21<span class="reference-accessdate">. Retrieved <span class="nowrap">2012-05-09</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=o713286.htm%3Binternal%26action%3D_setlanguage.action%3FLANGUAGE%3Den+AEIOU+Encyclopedia&rft_id=http%3A%2F%2Fwww.aeiou.at%2Faeiou.encyclop.o&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+pastries" class="Z3988"></span></span>
</li>
<li id="cite_note-67"><span class="mw-cite-backlink"><b><a href="#cite_ref-67">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite id="CITEREFBetter_Homes_and_GardensTricia_Laning2005" class="citation book cs1">Better Homes and Gardens; Tricia Laning (2005). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=zHGmOsoyZ1EC&pg=PA125"><i>New Cook Book</i></a>. Meredith Books. p. 125. <a href="/enwiki/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/enwiki/wiki/Special:BookSources/978-0-696-22732-5" title="Special:BookSources/978-0-696-22732-5"><bdi>978-0-696-22732-5</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=New+Cook+Book&rft.pages=125&rft.pub=Meredith+Books&rft.date=2005&rft.isbn=978-0-696-22732-5&rft.au=Better+Homes+and+Gardens&rft.au=Tricia+Laning&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DzHGmOsoyZ1EC%26pg%3DPA125&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+pastries" class="Z3988"></span></span>
</li>
<li id="cite_note-68"><span class="mw-cite-backlink"><b><a href="#cite_ref-68">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite id="CITEREFClubCrawford1906" class="citation book cs1">Club, Houston Civic; Crawford, Mrs. C.M. (1906). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=0vwpAAAAYAAJ&pg=PA85"><i>Houston Civic Club Cook Book</i></a>. p. 85.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Houston+Civic+Club+Cook+Book&rft.pages=85&rft.date=1906&rft.aulast=Club&rft.aufirst=Houston+Civic&rft.au=Crawford%2C+Mrs.+C.M.&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3D0vwpAAAAYAAJ%26pg%3DPA85&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+pastries" class="Z3988"></span></span>
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<li id="cite_note-69"><span class="mw-cite-backlink"><b><a href="#cite_ref-69">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite class="citation book cs1"><a rel="nofollow" class="external text" href="https://books.google.com/books?id=6B4EAAAAYAAJ&pg=PA18"><i>Virginia Cookery-book</i></a>. Harper. 1912. p. 18.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Virginia+Cookery-book&rft.pages=18&rft.pub=Harper&rft.date=1912&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3D6B4EAAAAYAAJ%26pg%3DPA18&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+pastries" class="Z3988"></span></span>
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<li id="cite_note-70"><span class="mw-cite-backlink"><b><a href="#cite_ref-70">^</a></b></span> <span class="reference-text">Mollois, Emmanuel. <i>Et Voila</i>. Fremantle Press</span>
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<li id="cite_note-pastizzi-71"><span class="mw-cite-backlink"><b><a href="#cite_ref-pastizzi_71-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://www.pastizzi.com/">"#1 Pastizzi.com"</a>. Pastizzi. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20220526213123/http://pastizzi.com/">Archived</a> from the original on 2022-05-26<span class="reference-accessdate">. Retrieved <span class="nowrap">2010-01-21</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=%231+Pastizzi.com&rft.pub=Pastizzi&rft_id=http%3A%2F%2Fwww.pastizzi.com%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+pastries" class="Z3988"></span></span>
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<li id="cite_note-72"><span class="mw-cite-backlink"><b><a href="#cite_ref-72">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite id="CITEREFGaul2007" class="citation book cs1">Gaul, Simon (2007). <i>Malta Gozo & Comino</i>. <a href="/enwiki/wiki/New_Holland_Publishing" class="mw-redirect" title="New Holland Publishing">New Holland Publishing</a>. p. 157. <a href="/enwiki/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/enwiki/wiki/Special:BookSources/978-1-86011-365-9" title="Special:BookSources/978-1-86011-365-9"><bdi>978-1-86011-365-9</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Malta+Gozo+%26+Comino&rft.pages=157&rft.pub=New+Holland+Publishing&rft.date=2007&rft.isbn=978-1-86011-365-9&rft.aulast=Gaul&rft.aufirst=Simon&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+pastries" class="Z3988"></span></span>
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<li id="cite_note-Chow-73"><span class="mw-cite-backlink">^ <a href="#cite_ref-Chow_73-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-Chow_73-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20090903221124/http://www.buffalochow.com/2008/01/pastry_hearts_win_clog_our_hea.html">"Pastry Hearts Fill Us With Joy and Suspicious Sugar Paste"</a>. Buffalo Chow.com. January 1, 2008. Archived from <a rel="nofollow" class="external text" href="http://buffalochow.com/2008/01/pastry_hearts_win_clog_our_hea.html">the original</a> on 3 September 2009<span class="reference-accessdate">. Retrieved <span class="nowrap">12 October</span> 2009</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Pastry+Hearts+Fill+Us+With+Joy+and+Suspicious+Sugar+Paste&rft.pub=Buffalo+Chow.com&rft.date=2008-01-01&rft_id=http%3A%2F%2Fbuffalochow.com%2F2008%2F01%2Fpastry_hearts_win_clog_our_hea.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+pastries" class="Z3988"></span></span>
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<li id="cite_note-74"><span class="mw-cite-backlink"><b><a href="#cite_ref-74">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite id="CITEREFNyhuis1999" class="citation web cs1">Nyhuis, Philip (Summer 1999). <a rel="nofollow" class="external text" href="https://web.archive.org/web/20080907173210/http://www.buffalospree.com/archives/1999_summer/sum99food.html">"Balistreri's: Making Bread the old fashioned way"</a>. <i>Archives Summer 1999</i>. Buffalo Spree Magazine. Archived from <a rel="nofollow" class="external text" href="http://www.buffalospree.com/archives/1999_summer/sum99food.html">the original</a> on 7 September 2008<span class="reference-accessdate">. Retrieved <span class="nowrap">13 October</span> 2009</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Archives+Summer+1999&rft.atitle=Balistreri%27s%3A+Making+Bread+the+old+fashioned+way&rft.ssn=summer&rft.date=1999&rft.aulast=Nyhuis&rft.aufirst=Philip&rft_id=http%3A%2F%2Fwww.buffalospree.com%2Farchives%2F1999_summer%2Fsum99food.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+pastries" class="Z3988"></span></span>
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<li id="cite_note-75"><span class="mw-cite-backlink"><b><a href="#cite_ref-75">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://www.epicurious.com/tools/fooddictionary/entry?id=3771">"Palmier"</a>. <i>Food Dictionary</i>. Epicurious. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20100811173721/http://www.epicurious.com/tools/fooddictionary/entry?id=3771">Archived</a> from the original on 11 August 2010<span class="reference-accessdate">. Retrieved <span class="nowrap">13 October</span> 2009</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Food+Dictionary&rft.atitle=Palmier&rft_id=http%3A%2F%2Fwww.epicurious.com%2Ftools%2Ffooddictionary%2Fentry%3Fid%3D3771&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+pastries" class="Z3988"></span></span>
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<li id="cite_note-perry-76"><span class="mw-cite-backlink"><b><a href="#cite_ref-perry_76-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite id="CITEREFSami_ZubaidaRichard_Tapper2000" class="citation book cs1">Sami Zubaida; Richard Tapper, eds. (2000). <i>A taste of thyme culinary cultures of the Middle East</i>. I. B. Tauris & Company. <a href="/enwiki/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/enwiki/wiki/Special:BookSources/1-86064-603-4" title="Special:BookSources/1-86064-603-4"><bdi>1-86064-603-4</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=A+taste+of+thyme+culinary+cultures+of+the+Middle+East&rft.pub=I.+B.+Tauris+%26+Company&rft.date=2000&rft.isbn=1-86064-603-4&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+pastries" class="Z3988"></span></span>
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<li id="cite_note-mack-77"><span class="mw-cite-backlink"><b><a href="#cite_ref-mack_77-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite id="CITEREFMackSurina2005" class="citation book cs1">Mack, Glenn Randall; Surina, Asele (2005). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=j7MTx_zcIR0C&pg=PA57"><i>Food Culture in Russia and Central Asia</i></a>. Greenwood Publishing Group. p. 57. <a href="/enwiki/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/enwiki/wiki/Special:BookSources/978-0-313-32773-5" title="Special:BookSources/978-0-313-32773-5"><bdi>978-0-313-32773-5</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Food+Culture+in+Russia+and+Central+Asia&rft.pages=57&rft.pub=Greenwood+Publishing+Group&rft.date=2005&rft.isbn=978-0-313-32773-5&rft.aulast=Mack&rft.aufirst=Glenn+Randall&rft.au=Surina%2C+Asele&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3Dj7MTx_zcIR0C%26pg%3DPA57&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+pastries" class="Z3988"></span></span>
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<li id="cite_note-78"><span class="mw-cite-backlink"><b><a href="#cite_ref-78">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite class="citation web cs1 cs1-prop-foreign-lang-source"><a rel="nofollow" class="external text" href="http://www.dexonline.news20.ro/cuvant/placinta.html">"Definition of plăcintă"</a> (in Romanian). DEX on line. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20140714201735/http://www.dexonline.news20.ro/cuvant/placinta.html">Archived</a> from the original on 2014-07-14<span class="reference-accessdate">. Retrieved <span class="nowrap">2012-05-06</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Definition+of+pl%C4%83cint%C4%83&rft.pub=DEX+on+line&rft_id=http%3A%2F%2Fwww.dexonline.news20.ro%2Fcuvant%2Fplacinta.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+pastries" class="Z3988"></span></span>
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<li id="cite_note-79"><span class="mw-cite-backlink"><b><a href="#cite_ref-79">^</a></b></span> <span class="reference-text"><a rel="nofollow" class="external text" href="http://www.slovenia.info/pictures%5Cpublication_language%5C2008%5COkusiti_prospekt_ENG_183_pub.pdf">PDF of Slovenian cuisine</a> <a rel="nofollow" class="external text" href="https://web.archive.org/web/20090210182402/http://www.slovenia.info/pictures/publication_language/2008/Okusiti_prospekt_ENG_183_pub.pdf">Archived</a> 2009-02-10 at the <a href="/enwiki/wiki/Wayback_Machine" title="Wayback Machine">Wayback Machine</a> (about half way in the article)</span>
</li>
<li id="cite_note-Encyclopædia_Iranica-80"><span class="mw-cite-backlink"><b><a href="#cite_ref-Encyclopædia_Iranica_80-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite id="CITEREFRamazanide_Planhol,_X." class="citation encyclopaedia cs1">Ramazani, N.; de Planhol, X. <a rel="nofollow" class="external text" href="http://www.iranicaonline.org/articles/badam-almond">"BĀDĀM"</a>. <i>Encyclopædia Iranica</i><span class="reference-accessdate">. Retrieved <span class="nowrap">7 October</span> 2011</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=bookitem&rft.atitle=B%C4%80D%C4%80M&rft.btitle=Encyclop%C3%A6dia+Iranica&rft.aulast=Ramazani&rft.aufirst=N.&rft.au=de+Planhol%2C+X.&rft_id=http%3A%2F%2Fwww.iranicaonline.org%2Farticles%2Fbadam-almond&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+pastries" class="Z3988"></span></span>
</li>
<li id="cite_note-81"><span class="mw-cite-backlink"><b><a href="#cite_ref-81">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite id="CITEREFNew_York_Media,_LLC1988" class="citation book cs1">New York Media, LLC (1988). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=seUCAAAAMBAJ&pg=PA73"><i>New York Magazine</i></a>. New York Media, LLC. p. 73.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=New+York+Magazine&rft.pages=73&rft.pub=New+York+Media%2C+LLC&rft.date=1988&rft.au=New+York+Media%2C+LLC&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DseUCAAAAMBAJ%26pg%3DPA73&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+pastries" class="Z3988"></span></span>
</li>
<li id="cite_note-Nathan-82"><span class="mw-cite-backlink"><b><a href="#cite_ref-Nathan_82-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite id="CITEREFNathan2011" class="citation book cs1">Nathan, Joan (2011). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=gEy27efy0X8C&pg=PA284"><i>Joan Nathan's Jewish Holiday Cookbook</i></a>. Random House LLC. p. 284. <a href="/enwiki/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/enwiki/wiki/Special:BookSources/978-0-307-77785-0" title="Special:BookSources/978-0-307-77785-0"><bdi>978-0-307-77785-0</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Joan+Nathan%27s+Jewish+Holiday+Cookbook&rft.pages=284&rft.pub=Random+House+LLC&rft.date=2011&rft.isbn=978-0-307-77785-0&rft.aulast=Nathan&rft.aufirst=Joan&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DgEy27efy0X8C%26pg%3DPA284&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+pastries" class="Z3988"></span></span>
</li>
<li id="cite_note-Fertig-83"><span class="mw-cite-backlink"><b><a href="#cite_ref-Fertig_83-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite id="CITEREFFertig2003" class="citation book cs1">Fertig, Judith M. (2003). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=uioOx6UHZkcC&pg=PA134"><i>All-American Desserts 400 Star-spangled, Razzle-dazzle Recipes for America's Best Loved Desserts</i></a>. Harvard Common Press. p. 134. <a href="/enwiki/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/enwiki/wiki/Special:BookSources/978-1-55832-191-5" title="Special:BookSources/978-1-55832-191-5"><bdi>978-1-55832-191-5</bdi></a>. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20230715082435/https://books.google.com/books?id=uioOx6UHZkcC&pg=PA134">Archived</a> from the original on 2023-07-15<span class="reference-accessdate">. Retrieved <span class="nowrap">2016-09-24</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=All-American+Desserts+400+Star-spangled%2C+Razzle-dazzle+Recipes+for+America%27s+Best+Loved+Desserts&rft.pages=134&rft.pub=Harvard+Common+Press&rft.date=2003&rft.isbn=978-1-55832-191-5&rft.aulast=Fertig&rft.aufirst=Judith+M.&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DuioOx6UHZkcC%26pg%3DPA134&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+pastries" class="Z3988"></span></span>
</li>
<li id="cite_note-Marks-84"><span class="mw-cite-backlink"><b><a href="#cite_ref-Marks_84-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite id="CITEREFMarks1999" class="citation book cs1">Marks, Gil (1999). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=Ux2lGKCKVPYC&pg=PA326"><i>The World of Jewish Cooking</i></a>. Simon and Schuster. p. 326. <a href="/enwiki/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/enwiki/wiki/Special:BookSources/978-0-684-83559-4" title="Special:BookSources/978-0-684-83559-4"><bdi>978-0-684-83559-4</bdi></a>. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20230715082436/https://books.google.com/books?id=Ux2lGKCKVPYC&pg=PA326">Archived</a> from the original on 2023-07-15<span class="reference-accessdate">. Retrieved <span class="nowrap">2016-09-24</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=The+World+of+Jewish+Cooking&rft.pages=326&rft.pub=Simon+and+Schuster&rft.date=1999&rft.isbn=978-0-684-83559-4&rft.aulast=Marks&rft.aufirst=Gil&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DUx2lGKCKVPYC%26pg%3DPA326&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+pastries" class="Z3988"></span></span>
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<li id="cite_note-KaminskyLong2011-85"><span class="mw-cite-backlink"><b><a href="#cite_ref-KaminskyLong2011_85-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite id="CITEREFArnold_P._KaminskyRoger_D._Long2011" class="citation book cs1">Arnold P. Kaminsky; Roger D. Long (23 September 2011). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=wWDnTWrz4O8C&pg=PA151"><i>India Today An Encyclopedia of Life in the Republic</i></a>. ABC-CLIO. p. 151. <a href="/enwiki/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/enwiki/wiki/Special:BookSources/978-0-313-37462-3" title="Special:BookSources/978-0-313-37462-3"><bdi>978-0-313-37462-3</bdi></a>. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20230715082438/https://books.google.com/books?id=wWDnTWrz4O8C&pg=PA151">Archived</a> from the original on 15 July 2023<span class="reference-accessdate">. Retrieved <span class="nowrap">22 April</span> 2012</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=India+Today+An+Encyclopedia+of+Life+in+the+Republic&rft.pages=151&rft.pub=ABC-CLIO&rft.date=2011-09-23&rft.isbn=978-0-313-37462-3&rft.au=Arnold+P.+Kaminsky&rft.au=Roger+D.+Long&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DwWDnTWrz4O8C%26pg%3DPA151&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+pastries" class="Z3988"></span></span>
</li>
<li id="cite_note-86"><span class="mw-cite-backlink"><b><a href="#cite_ref-86">^</a></b></span> <span class="reference-text"><a rel="nofollow" class="external text" href="http://www.sweden.se/eng/Home/Lifestyle/Traditions/Reading/Swedish-semla-more-than-just-a-bun/">Swedish semla: more than just a bun</a> <a rel="nofollow" class="external text" href="https://web.archive.org/web/20110606090150/http://www.sweden.se/eng/Home/Lifestyle/Traditions/Reading/Swedish-semla-more-than-just-a-bun/">Archived</a> 2011-06-06 at the <a href="/enwiki/wiki/Wayback_Machine" title="Wayback Machine">Wayback Machine</a></span>
</li>
<li id="cite_note-87"><span class="mw-cite-backlink"><b><a href="#cite_ref-87">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="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">"Nordiska Museét: Fettisdagsbullen"</a>. Archived from <a rel="nofollow" class="external text" href="http://www.nordiskamuseet.se/makeframeset.asp?sUrl=http%3A%2F%2Fwww.nordiskamuseet.se%2Fpublication.asp%3Fpublicationid%3D1437&Cat=&catName=&publicationid=1437">the original</a> on 2008-06-26<span class="reference-accessdate">. Retrieved <span class="nowrap">2020-03-11</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Nordiska+Muse%C3%A9t%3A+Fettisdagsbullen&rft_id=http%3A%2F%2Fwww.nordiskamuseet.se%2Fmakeframeset.asp%3FsUrl%3Dhttp%253A%252F%252Fwww.nordiskamuseet.se%252Fpublication.asp%253Fpublicationid%253D1437%26Cat%3D%26catName%3D%26publicationid%3D1437&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+pastries" class="Z3988"></span></span>
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<li id="cite_note-88"><span class="mw-cite-backlink"><b><a href="#cite_ref-88">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://www.rootsweb.com/~swewgw/Fact/Cult/facCulTrad02.htm">"The special treat FASTLAGSBULLE"</a>. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20080225151103/http://www.rootsweb.com/~swewgw/Fact/Cult/facCulTrad02.htm">Archived</a> from the original on 2008-02-25<span class="reference-accessdate">. Retrieved <span class="nowrap">2012-05-10</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=The+special+treat+FASTLAGSBULLE&rft_id=http%3A%2F%2Fwww.rootsweb.com%2F~swewgw%2FFact%2FCult%2FfacCulTrad02.htm&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+pastries" class="Z3988"></span></span>
</li>
<li id="cite_note-89"><span class="mw-cite-backlink"><b><a href="#cite_ref-89">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://www.norrmejerier.se/arets-fester/alskade-semla!">"Semla recipes"</a>. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20111002182930/http://www.norrmejerier.se/arets-fester/alskade-semla!">Archived</a> from the original on 2011-10-02<span class="reference-accessdate">. Retrieved <span class="nowrap">2012-05-10</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Semla+recipes&rft_id=http%3A%2F%2Fwww.norrmejerier.se%2Farets-fester%2Falskade-semla%21&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+pastries" class="Z3988"></span></span>
</li>
<li id="cite_note-90"><span class="mw-cite-backlink"><b><a href="#cite_ref-90">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite id="CITEREFZane1992" class="citation book cs1">Zane, Eva (1992). <i>Greek Cooking for the Gods</i>. Cole Publishing Company. <a href="/enwiki/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/enwiki/wiki/Special:BookSources/978-1-56426-501-2" title="Special:BookSources/978-1-56426-501-2"><bdi>978-1-56426-501-2</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Greek+Cooking+for+the+Gods&rft.pub=Cole+Publishing+Company&rft.date=1992&rft.isbn=978-1-56426-501-2&rft.aulast=Zane&rft.aufirst=Eva&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+pastries" class="Z3988"></span></span>
</li>
<li id="cite_note-91"><span class="mw-cite-backlink"><b><a href="#cite_ref-91">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite id="CITEREFRoden1996" class="citation book cs1">Roden, Claudia (1996). <i>The Book of Jewish Food: An Odyssey from Samarkand to New York</i>. New York: Alfred A. Knopf.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=The+Book+of+Jewish+Food%3A+An+Odyssey+from+Samarkand+to+New+York&rft.place=New+York&rft.pub=Alfred+A.+Knopf&rft.date=1996&rft.aulast=Roden&rft.aufirst=Claudia&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+pastries" class="Z3988"></span></span>
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<li id="cite_note-92"><span class="mw-cite-backlink"><b><a href="#cite_ref-92">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite id="CITEREFMcCausland-Gallo2004" class="citation book cs1">McCausland-Gallo, Patricia (2004). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=JqxNgWs6qSwC&pg=PA199"><i>Secrets of Colombian Cooking</i></a>. Hippocrene Books. p. 199. <a href="/enwiki/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/enwiki/wiki/Special:BookSources/9780781810258" title="Special:BookSources/9780781810258"><bdi>9780781810258</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Secrets+of+Colombian+Cooking&rft.pages=199&rft.pub=Hippocrene+Books&rft.date=2004&rft.isbn=9780781810258&rft.aulast=McCausland-Gallo&rft.aufirst=Patricia&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DJqxNgWs6qSwC%26pg%3DPA199&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+pastries" class="Z3988"></span></span>
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<li id="cite_note-93"><span class="mw-cite-backlink"><b><a href="#cite_ref-93">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite id="CITEREFKelly2009" class="citation book cs1">Kelly, Ian (2009). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=GdZz3Qqwv3IC"><i>Cooking for Kings The Life of Antonin Carême, the First Celebrity Chef</i></a>. Bloomsbury Publishing USA. <a href="/enwiki/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/enwiki/wiki/Special:BookSources/978-0-8027-1932-4" title="Special:BookSources/978-0-8027-1932-4"><bdi>978-0-8027-1932-4</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Cooking+for+Kings+The+Life+of+Antonin+Car%C3%AAme%2C+the+First+Celebrity+Chef&rft.pub=Bloomsbury+Publishing+USA&rft.date=2009&rft.isbn=978-0-8027-1932-4&rft.aulast=Kelly&rft.aufirst=Ian&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DGdZz3Qqwv3IC&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+pastries" class="Z3988"></span></span>
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<li id="cite_note-94"><span class="mw-cite-backlink"><b><a href="#cite_ref-94">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite class="citation book cs1"><a rel="nofollow" class="external text" href="https://books.google.com/books?id=FPQaAAAAYAAJ&q=%22vol-au-vent%22&pg=PA337"><i>Semaines critiques, ou Gestes de l'an cinq, Volume 1</i></a>. l'Imprimerie des Semaines Critiques. 1797. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20230715082436/https://books.google.com/books?id=FPQaAAAAYAAJ&q=%22vol-au-vent%22&pg=PA337">Archived</a> from the original on 2023-07-15<span class="reference-accessdate">. Retrieved <span class="nowrap">2020-10-19</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Semaines+critiques%2C+ou+Gestes+de+l%27an+cinq%2C+Volume+1&rft.pub=l%27Imprimerie+des+Semaines+Critiques&rft.date=1797&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DFPQaAAAAYAAJ%26q%3D%2522vol-au-vent%2522%26pg%3DPA337&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+pastries" class="Z3988"></span></span>
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<li id="cite_note-CooksInfo-95"><span class="mw-cite-backlink"><b><a href="#cite_ref-CooksInfo_95-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1133582631"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://www.cooksinfo.com/vol-au-vent">"Vol-au-vent"</a>. CooksInfo.com. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20140927074249/http://www.cooksinfo.com/vol-au-vent">Archived</a> from the original on 27 September 2014<span class="reference-accessdate">. Retrieved <span class="nowrap">13 June</span> 2014</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Vol-au-vent&rft.pub=CooksInfo.com&rft_id=http%3A%2F%2Fwww.cooksinfo.com%2Fvol-au-vent&rfr_id=info%3Asid%2Fen.wikipedia.org%3AList+of+pastries" class="Z3988"></span></span>
</li>
</ol></div>
<h2><span class="mw-headline" id="External_links">External links</span><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/enwiki/w/index.php?title=List_of_pastries&action=edit&section=5" title="Edit section: External links"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></h2>
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<div class="side-box-text plainlist">Wikimedia Commons has media related to <span style="font-weight: bold; font-style: italic;"><a href="https://commons.wikimedia.org/wiki/Category:Pastries" class="extiw" title="commons:Category:Pastries">Pastries</a></span>.</div></div>
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<ul><li><a rel="nofollow" class="external text" href="https://www.britannica.com/EBchecked/topic/446138/pastry">Pastry</a> –  entry at Encyclopædia Britannica</li>
<li><a rel="nofollow" class="external text" href="https://www.craftybaking.com/learn/baked-goods/pastry/types">Pastry Dough – Types at Crafty Baking</a></li></ul>
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<ul><li><a href="/enwiki/wiki/Pastry" title="Pastry">Pastries</a>
<ul><li><a class="mw-selflink selflink">list</a></li></ul></li></ul>
</div></th></tr><tr><th scope="row" class="navbox-group" style="width:1%">Types</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em">
<ul><li><a href="/enwiki/wiki/Chinese_flaky_pastry" title="Chinese flaky pastry">Chinese flaky pastry</a></li>
<li><a href="/enwiki/wiki/Choux_pastry" title="Choux pastry">Choux pastry</a></li>
<li><a href="/enwiki/wiki/Filo" title="Filo">Filo</a></li>
<li><a href="/enwiki/wiki/Flaky_pastry" title="Flaky pastry">Flaky pastry</a></li>
<li><a href="/enwiki/wiki/Hot_water_crust_pastry" title="Hot water crust pastry">Hot water crust pastry</a></li>
<li><a href="/enwiki/wiki/Pan_dulce" title="Pan dulce">Pan dulce</a></li>
<li><a href="/enwiki/wiki/Puff_pastry" title="Puff pastry">Puff pastry</a></li>
<li><a href="/enwiki/wiki/Shortcrust_pastry" title="Shortcrust pastry">Shortcrust pastry</a></li></ul>
</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/enwiki/wiki/Choux_pastry" title="Choux pastry">Choux pastry</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em">
<ul><li><a href="/enwiki/wiki/Beignet" title="Beignet">Beignet</a></li>
<li><a href="/enwiki/wiki/Bossche_bol" title="Bossche bol">Bossche bol</a></li>
<li><a href="/enwiki/wiki/Chouquette" class="mw-redirect" title="Chouquette">Chouquette</a></li>
<li><a href="/enwiki/wiki/Croquembouche" title="Croquembouche">Croquembouche</a></li>
<li><a href="/enwiki/wiki/%C3%89clair" title="Éclair">Éclair</a></li>
<li><a href="/enwiki/wiki/Goug%C3%A8re" title="Gougère">Gougère</a></li>
<li><a href="/enwiki/wiki/Karpatka" title="Karpatka">Karpatka</a></li>
<li><a href="/enwiki/wiki/Lady%27s_navel" title="Lady's navel">Lady's navel</a></li>
<li><a href="/enwiki/wiki/Moorkop" title="Moorkop">Moorkop</a></li>
<li><a href="/enwiki/wiki/Nun%27s_puffs" title="Nun's puffs">Nun's puffs</a></li>
<li><a href="/enwiki/wiki/Paris-Brest" class="mw-redirect" title="Paris-Brest">Paris-Brest</a></li>
<li><a href="/enwiki/wiki/Pommes_dauphine" title="Pommes dauphine">Pommes dauphine</a></li>
<li><a href="/enwiki/wiki/Profiterole" title="Profiterole">Profiterole</a></li>
<li><a href="/enwiki/wiki/Religieuse" title="Religieuse">Religieuse</a></li>
<li><a href="/enwiki/wiki/St._Honor%C3%A9_cake" title="St. Honoré cake">St. Honoré cake</a></li></ul>
</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/enwiki/wiki/Puff_pastry" title="Puff pastry">Puff pastry</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em">
<ul><li><a href="/enwiki/wiki/Beef_Wellington" title="Beef Wellington">Beef Wellington</a></li>
<li><a href="/enwiki/wiki/Cheese_straw" title="Cheese straw">Cheese straw</a></li>
<li><a href="/enwiki/wiki/Croline" title="Croline">Croline</a></li>
<li><a href="/enwiki/wiki/Croissants" class="mw-redirect" title="Croissants">Croissants</a></li>
<li><a href="/enwiki/wiki/Galette_des_rois#France" class="mw-redirect" title="Galette des rois">Galette des rois</a></li>
<li><a href="/enwiki/wiki/Jambon" title="Jambon">Jambon</a></li>
<li><a href="/enwiki/wiki/Miguelitos" title="Miguelitos">Miguelitos</a></li>
<li><a href="/enwiki/wiki/Mille-feuille" title="Mille-feuille">Mille-feuille</a></li>
<li><a href="/enwiki/wiki/Palmier" title="Palmier">Palmier</a></li>
<li><a href="/enwiki/wiki/Pastel_de_nata" title="Pastel de nata">Pastel de nata</a></li>
<li><a href="/enwiki/wiki/Pithivier" title="Pithivier">Pithivier</a></li>
<li><a href="/enwiki/wiki/Sausage_roll" title="Sausage roll">Sausage roll</a></li>
<li><a href="/enwiki/wiki/Steak_and_kidney_pie" title="Steak and kidney pie">Steak and kidney pie</a></li>
<li><a href="/enwiki/wiki/Strudel" title="Strudel">Strudel</a></li>
<li><a href="/enwiki/wiki/Tarte_conversation" class="mw-redirect" title="Tarte conversation">Tarte conversation</a></li>
<li><a href="/enwiki/wiki/Tarte_Tatin" title="Tarte Tatin">Tarte Tatin</a></li>
<li><a href="/enwiki/wiki/Torpedo_dessert" title="Torpedo dessert">Torpedo dessert</a></li>
<li><a href="/enwiki/wiki/Turnover_(food)" title="Turnover (food)">Turnovers</a></li></ul>
</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Poppy seed</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em">
<ul><li><a href="/enwiki/wiki/Chatti_pathiri" title="Chatti pathiri">Chatti pathiri</a></li>
<li><a href="/enwiki/wiki/Hamantash" title="Hamantash">Hamantash</a></li>
<li><a href="/enwiki/wiki/Kifli" title="Kifli">Kifli</a></li>
<li><a href="/enwiki/wiki/Kolach_(cake)" title="Kolach (cake)">Kolach</a></li>
<li><a href="/enwiki/wiki/K%C5%AB%C4%8Diukai" title="Kūčiukai">Kūčiukai</a></li>
<li><a href="/enwiki/wiki/Me%C4%91imurska_gibanica" title="Međimurska gibanica">Međimurska gibanica</a></li>
<li><a href="/enwiki/wiki/Nunt" title="Nunt">Nunt</a></li>
<li><a href="/enwiki/wiki/Nut_roll" title="Nut roll">Nut roll</a></li>
<li><a href="/enwiki/wiki/Poppy_seed_roll" title="Poppy seed roll">Poppy seed roll</a></li>
<li><a href="/enwiki/wiki/Prekmurska_gibanica" title="Prekmurska gibanica">Prekmurska gibanica</a></li>
<li><a href="/enwiki/wiki/Rugelach" title="Rugelach">Rugelach</a></li>
<li><a href="/enwiki/wiki/St._Martin%27s_croissant" title="St. Martin's croissant">St. Martin's croissant</a></li></ul>
</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Other</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em">
<ul><li><a href="/enwiki/wiki/Alexandertorte" title="Alexandertorte">Alexandertorte</a></li>
<li><a href="/enwiki/wiki/Allerheiligenstriezel" title="Allerheiligenstriezel">Allerheiligenstriezel</a></li>
<li><a href="/enwiki/wiki/Apple_strudel" title="Apple strudel">Apple strudel</a></li>
<li><a href="/enwiki/wiki/Azerbaijani_pakhlava" class="mw-redirect" title="Azerbaijani pakhlava">Azerbaijani pakhlava</a></li>
<li><a href="/enwiki/wiki/Bakewell_pudding" title="Bakewell pudding">Bakewell pudding</a></li>
<li><a href="/enwiki/wiki/Banket_(food)" class="mw-redirect" title="Banket (food)">Banket</a></li>
<li><a href="/enwiki/wiki/Baklava" title="Baklava">Baklava</a></li>
<li><a href="/enwiki/wiki/B%C3%A1nh_p%C3%ADa" title="Bánh pía">Bánh pía</a></li>
<li><a href="/enwiki/wiki/Banitsa" title="Banitsa">Banitsa</a></li>
<li><a href="/enwiki/wiki/Bear_claw" title="Bear claw">Bear claw</a></li>
<li><a href="/enwiki/wiki/Belokranjska_povitica" title="Belokranjska povitica">Belokranjska povitica</a></li>
<li><a href="/enwiki/wiki/Bethm%C3%A4nnchen" title="Bethmännchen">Bethmännchen</a></li>
<li><a href="/enwiki/wiki/Bierock" title="Bierock">Bierock</a></li>
<li><a href="/enwiki/wiki/Bizcocho" title="Bizcocho">Bizcocho</a></li>
<li><a href="/enwiki/wiki/Boyoz" title="Boyoz">Boyoz</a></li>
<li><a href="/enwiki/wiki/Briouat" title="Briouat">Briouat</a></li>
<li><a href="/enwiki/wiki/Bruttiboni" title="Bruttiboni">Bruttiboni</a></li>
<li><a href="/enwiki/wiki/Bulemas" title="Bulemas">Bulemas</a></li>
<li><a href="/enwiki/wiki/Bundevara" title="Bundevara">Bundevara</a></li>
<li><a href="/enwiki/wiki/Chorley_cake" title="Chorley cake">Chorley cake</a></li>
<li><a href="/enwiki/wiki/Coca_(pastry)" title="Coca (pastry)">Coca</a></li>
<li><a href="/enwiki/wiki/Coulibiac" title="Coulibiac">Coulibiac</a></li>
<li><a href="/enwiki/wiki/Coussin_de_Lyon" title="Coussin de Lyon">Coussin de Lyon</a></li>
<li><a href="/enwiki/wiki/Cream_horn" title="Cream horn">Cream horn</a></li>
<li><a href="/enwiki/wiki/Cremeschnitte" title="Cremeschnitte">Cremeschnitte</a></li>
<li><a href="/enwiki/wiki/Croline" title="Croline">Croline</a></li>
<li><a href="/enwiki/wiki/Cronut" title="Cronut">Cronut</a></li>
<li><a href="/enwiki/wiki/Cruller" title="Cruller">Cruller</a></li>
<li><a href="/enwiki/wiki/Cuban_pastry" title="Cuban pastry">Cuban pastry</a></li>
<li><a href="/enwiki/wiki/Curry_beef_turnover" title="Curry beef turnover">Curry beef turnover</a></li>
<li><a href="/enwiki/wiki/Curry_puff" title="Curry puff">Curry puff</a></li>
<li><a href="/enwiki/wiki/Dabby-Doughs" title="Dabby-Doughs">Dabby-Doughs</a></li>
<li><a href="/enwiki/wiki/Dutch_letter" title="Dutch letter">Dutch letter</a></li>
<li><a href="/enwiki/wiki/Eccles_cake" title="Eccles cake">Eccles cake</a></li>
<li><a href="/enwiki/wiki/Empanada" title="Empanada">Empanada</a></li>
<li><a href="/enwiki/wiki/Ensa%C3%AFmada" title="Ensaïmada">Ensaïmada</a></li>
<li><a href="/enwiki/wiki/Fa_gao" title="Fa gao">Fa gao</a></li>
<li><a href="/enwiki/wiki/Fazuelos" title="Fazuelos">Fazuelos</a></li>
<li><a href="/enwiki/wiki/Fig_roll" title="Fig roll">Fig roll</a></li>
<li><a href="/enwiki/wiki/Fish-shaped_pastry" class="mw-redirect" title="Fish-shaped pastry">Fish-shaped pastry</a></li>
<li><a href="/enwiki/wiki/Fla%C3%B3" title="Flaó">Flaó</a></li>
<li><a href="/enwiki/wiki/Flia" title="Flia">Flia</a></li>
<li><a href="/enwiki/wiki/Flies%27_graveyard" title="Flies' graveyard">Flies' graveyard</a></li>
<li><a href="/enwiki/wiki/Franzbr%C3%B6tchen" title="Franzbrötchen">Franzbrötchen</a></li>
<li><a href="/enwiki/wiki/G%C3%A2teau_Basque" title="Gâteau Basque">Gâteau Basque</a></li>
<li><a href="/enwiki/wiki/Gibanica" title="Gibanica">Gibanica</a></li>
<li><a href="/enwiki/wiki/G%C3%B6zleme" title="Gözleme">Gözleme</a></li>
<li><a href="/enwiki/wiki/Gundain" title="Gundain">Gundain</a></li>
<li><a href="/enwiki/wiki/Gustavus_Adolphus_pastry" title="Gustavus Adolphus pastry">Gustavus Adolphus pastry</a></li>
<li><a href="/enwiki/wiki/Haddekuche" title="Haddekuche">Haddekuche</a></li>
<li><a href="/enwiki/wiki/Haitian_patty" title="Haitian patty">Haitian patty</a></li>
<li><a href="/enwiki/wiki/Hellimli" title="Hellimli">Hellimli</a></li>
<li><a href="/enwiki/wiki/Heong_Peng" title="Heong Peng">Heong Peng</a></li>
<li><a href="/enwiki/wiki/Huff_paste" title="Huff paste">Huff paste</a></li>
<li><a href="/enwiki/wiki/Hwangnam-ppang" title="Hwangnam-ppang">Hwangnam-ppang</a></li>
<li><a href="/enwiki/wiki/Jachnun" title="Jachnun">Jachnun</a></li>
<li><a href="/enwiki/wiki/Khachapuri" title="Khachapuri">Khachapuri</a></li>
<li><a href="/enwiki/wiki/Knafeh" title="Knafeh">Knafeh</a></li>
<li><a href="/enwiki/wiki/Kitchener_bun" title="Kitchener bun">Kitchener bun</a></li>
<li><a href="/enwiki/wiki/Klob%C3%A1sn%C3%ADk" title="Klobásník">Klobásník</a></li>
<li><a href="/enwiki/wiki/Kniek%C3%BCchle" title="Knieküchle">Knieküchle</a></li>
<li><a href="/enwiki/wiki/Kolach_(cake)" title="Kolach (cake)">Kolach</a></li>
<li><a href="/enwiki/wiki/Kro%C5%A1tule" title="Kroštule">Kroštule</a></li>
<li><a href="/enwiki/wiki/K%C3%BCrt%C5%91skal%C3%A1cs" title="Kürtőskalács">Kürtőskalács</a></li>
<li><a href="/enwiki/wiki/Lattice_(pastry)" title="Lattice (pastry)">Lattice</a></li>
<li><a href="/enwiki/wiki/Leipziger_Lerche" title="Leipziger Lerche">Leipziger Lerche</a></li>
<li><a href="/enwiki/wiki/London_Cheesecake" title="London Cheesecake">London Cheesecake</a></li>
<li><a href="/enwiki/wiki/Lukhmi" title="Lukhmi">Lukhmi</a></li>
<li><a href="/enwiki/wiki/Ma%27amoul" title="Ma'amoul">Ma'amoul</a></li>
<li><a href="/enwiki/wiki/Makroudh" title="Makroudh">Makroudh</a></li>
<li><a href="/enwiki/wiki/Malsouka" title="Malsouka">Malsouka</a></li>
<li><a href="/enwiki/wiki/Mandelkubb" title="Mandelkubb">Mandelkubb</a></li>
<li><a href="/enwiki/wiki/Mantecadas" title="Mantecadas">Mantecadas</a></li>
<li><a href="/enwiki/wiki/Marillenkn%C3%B6del" title="Marillenknödel">Marillenknödel</a></li>
<li><a href="/enwiki/wiki/Mekitsa" title="Mekitsa">Mekitsa</a></li>
<li><a href="/enwiki/wiki/Miguelitos" title="Miguelitos">Miguelitos</a></li>
<li><a href="/enwiki/wiki/Milhojas" title="Milhojas">Milhojas</a></li>
<li><a href="/enwiki/wiki/Milk-cream_strudel" title="Milk-cream strudel">Milk-cream strudel</a></li>
<li><a href="/enwiki/wiki/Mille-feuille" title="Mille-feuille">Mille-feuille</a></li>
<li><a href="/enwiki/wiki/Moorkop" title="Moorkop">Moorkop</a></li>
<li><a href="/enwiki/wiki/Mouna" title="Mouna">Mouna</a></li>
<li><a href="/enwiki/wiki/Napoleonka" title="Napoleonka">Napoleonka</a></li>
<li><a href="/enwiki/wiki/Nokul" title="Nokul">Nokul</a></li>
<li><a href="/enwiki/wiki/%C3%96%C3%A7po%C3%A7maq" class="mw-redirect" title="Öçpoçmaq">Öçpoçmaq</a></li>
<li><a href="/enwiki/wiki/Pain_%C3%A0_la_grecque" title="Pain à la grecque">Pain à la grecque</a></li>
<li><a href="/enwiki/wiki/Pan_dulce" title="Pan dulce">Pan dulce</a></li>
<li><a href="/enwiki/wiki/Pastel_(food)" title="Pastel (food)">Pastel</a></li>
<li><a href="/enwiki/wiki/Pastizz" title="Pastizz">Pastizz</a></li>
<li><a href="/enwiki/wiki/Pastry_heart" title="Pastry heart">Pastry heart</a></li>
<li><a href="/enwiki/wiki/Pasty" title="Pasty">Pasty</a></li>
<li><a href="/enwiki/wiki/P%C3%A2t%C3%A9_chaud" title="Pâté chaud">Pâté chaud</a></li>
<li><a href="/enwiki/wiki/Peremech" title="Peremech">Peremech</a></li>
<li><a href="/enwiki/wiki/Pirog" title="Pirog">Pirog</a></li>
<li><a href="/enwiki/wiki/Pirozhki" title="Pirozhki">Pirozhki</a></li>
<li><a href="/enwiki/wiki/Pl%C4%83cint%C4%83" title="Plăcintă">Plăcintă</a></li>
<li><a href="/enwiki/wiki/Pop-Tarts" title="Pop-Tarts">Pop-Tarts</a></li>
<li><a href="/enwiki/wiki/Prekmurska_gibanica" title="Prekmurska gibanica">Prekmurska gibanica</a></li>
<li><a href="/enwiki/wiki/Profiterole" title="Profiterole">Profiterole</a></li>
<li><a href="/enwiki/wiki/Punsch-roll" title="Punsch-roll">Punsch-roll</a></li>
<li><a href="/enwiki/wiki/Punschkrapfen" title="Punschkrapfen">Punschkrapfen</a></li>
<li><a href="/enwiki/wiki/Quesito" title="Quesito">Quesito</a></li>
<li><a href="/enwiki/wiki/Remonce" title="Remonce">Remonce</a></li>
<li><a href="/enwiki/wiki/Roti_tissue" title="Roti tissue">Roti tissue</a></li>
<li><a href="/enwiki/wiki/Roze_koek" title="Roze koek">Roze koek</a></li>
<li><a href="/enwiki/wiki/Runeberg_torte" title="Runeberg torte">Runeberg torte</a></li>
<li><a href="/enwiki/wiki/Runza" title="Runza">Runza</a></li>
<li><a href="/enwiki/wiki/Sad_cake" class="mw-redirect" title="Sad cake">Sad cake</a></li>
<li><a href="/enwiki/wiki/Schaumrolle" title="Schaumrolle">Schaumrolle</a></li>
<li><a href="/enwiki/wiki/Schnecken" title="Schnecken">Schnecken</a></li>
<li><a href="/enwiki/wiki/Schneeball_(pastry)" title="Schneeball (pastry)">Schneeball</a></li>
<li><a href="/enwiki/wiki/Schuxen" title="Schuxen">Schuxen</a></li>
<li><a href="/enwiki/wiki/%C5%9E%C3%B6biyet" title="Şöbiyet">Şöbiyet</a></li>
<li><a href="/enwiki/wiki/Sou_(pastry)" title="Sou (pastry)">Sou</a></li>
<li><a href="/enwiki/wiki/Spritzkuchen" class="mw-redirect" title="Spritzkuchen">Spritzkuchen</a></li>
<li><a href="/enwiki/wiki/Streusel" title="Streusel">Streusel</a></li>
<li><a href="/enwiki/wiki/Strudel" title="Strudel">Strudel</a></li>
<li><a href="/enwiki/wiki/Stutenkerl" title="Stutenkerl">Stutenkerl</a></li>
<li><a href="/enwiki/wiki/Sweetheart_cake" title="Sweetheart cake">Sweetheart cake</a></li>
<li><a href="/enwiki/wiki/Tahini_roll" title="Tahini roll">Tahini roll</a></li>
<li><a href="/enwiki/wiki/Toast%27em_Pop_Ups" title="Toast'em Pop Ups">Toast'em Pop Ups</a></li>
<li><a href="/enwiki/wiki/Toaster_pastry" title="Toaster pastry">Toaster pastry</a></li>
<li><a href="/enwiki/wiki/Toaster_Strudel" title="Toaster Strudel">Toaster Strudel</a></li>
<li><a href="/enwiki/wiki/Tompouce" title="Tompouce">Tompouce</a></li>
<li><a href="/enwiki/wiki/Torpedo_dessert" title="Torpedo dessert">Torpedo dessert</a></li>
<li><a href="/enwiki/wiki/Tortell" class="mw-redirect" title="Tortell">Tortell</a></li>
<li><a href="/enwiki/wiki/Tortita_negra" title="Tortita negra">Tortita negra</a></li>
<li><a href="/enwiki/wiki/Tu_(cake)" title="Tu (cake)">Tu</a></li>
<li><a href="/enwiki/wiki/Turnover_(food)" title="Turnover (food)">Turnover</a></li>
<li><a href="/enwiki/wiki/U%C5%A1tipci" title="Uštipci">Uštipci</a></li>
<li><a href="/enwiki/wiki/Vatrushka" title="Vatrushka">Vatrushka</a></li>
<li><a href="/enwiki/wiki/Veka_(pastry)" title="Veka (pastry)">Veka</a></li>
<li><a href="/enwiki/wiki/Vetkoek" title="Vetkoek">Vetkoek</a></li>
<li><a href="/enwiki/wiki/Yurla_(dish)" title="Yurla (dish)">Yurla</a></li>
<li><a href="/enwiki/wiki/Zeeuwse_bolus" title="Zeeuwse bolus">Zeeuwse bolus</a></li>
<li><a href="/enwiki/wiki/%C5%BDemlovka" title="Žemlovka">Žemlovka</a></li></ul>
</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">By country</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><th scope="row" class="navbox-group" style="width:1%">Chinese</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em">
<ul><li><a href="/enwiki/wiki/Chasan_(pastry)" title="Chasan (pastry)">Chasan</a></li>
<li><a href="/enwiki/wiki/Jiucai_hezi" title="Jiucai hezi">Jiucai hezi</a></li>
<li><a href="/enwiki/wiki/Masan_(pastry)" title="Masan (pastry)">Masan</a></li>
<li><a href="/enwiki/wiki/Sachima" title="Sachima">Sachima</a></li></ul>
</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Filipino</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em">
<ul><li><a href="/enwiki/wiki/Biscocho" title="Biscocho">Biscocho</a></li>
<li><a href="/enwiki/wiki/Buko_pie" title="Buko pie">Buko pie</a></li>
<li><a href="/enwiki/wiki/Caycay" title="Caycay">Caycay</a></li>
<li><a href="/enwiki/wiki/Daral_(food)" title="Daral (food)">Daral (food)</a></li>
<li><a href="/enwiki/wiki/Dinamita" title="Dinamita">Dinamita</a></li>
<li><a href="/enwiki/wiki/Egg_pie" title="Egg pie">Egg pie</a></li>
<li><a href="/enwiki/wiki/Empanada#Philippines" title="Empanada">Empanada</a> (Pastil)</li>
<li><a href="/enwiki/wiki/Ensa%C3%AFmada" title="Ensaïmada">Ensaïmada</a></li>
<li><a href="/enwiki/wiki/Bakpia" title="Bakpia">Hopia</a></li>
<li><a href="/enwiki/wiki/Lumpia" title="Lumpia">Lumpia</a></li>
<li><a href="/enwiki/wiki/Mille-feuille" title="Mille-feuille">Napoleones</a></li>
<li><a href="/enwiki/wiki/Ngohiong" title="Ngohiong">Ngohiong</a></li>
<li><a href="/enwiki/wiki/Ohaldre" title="Ohaldre">Ohaldre</a></li>
<li><a href="/enwiki/wiki/Otap_(food)" title="Otap (food)">Otap</a></li>
<li><a href="/enwiki/wiki/Piaya_(food)" title="Piaya (food)">Piaya</a></li>
<li><a href="/enwiki/wiki/Pilipit" title="Pilipit">Pilipit</a></li>
<li><a href="/enwiki/wiki/Shakoy" title="Shakoy">Shakoy</a></li>
<li><a href="/enwiki/wiki/Turon_(food)" title="Turon (food)">Turon</a></li></ul>
</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">French</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em">
<ul><li><a href="/enwiki/wiki/Angel_wings" title="Angel wings">Angel wings</a></li>
<li><a href="/enwiki/wiki/Beignet" title="Beignet">Beignet</a></li>
<li><a href="/enwiki/wiki/Bichon_au_citron" title="Bichon au citron">Bichon au citron</a></li>
<li><a href="/enwiki/wiki/Biscuit_rose_de_Reims" title="Biscuit rose de Reims">Biscuit rose de Reims</a></li>
<li><a href="/enwiki/wiki/Broy%C3%A9_poitevin" title="Broyé poitevin">Broyé poitevin</a></li>
<li><a href="/enwiki/wiki/Canel%C3%A9" title="Canelé">Canelé</a></li>
<li><a href="/enwiki/wiki/Chouquette" class="mw-redirect" title="Chouquette">Chouquette</a></li>
<li><a href="/enwiki/wiki/Choux_pastry" title="Choux pastry">Choux pastry</a></li>
<li><a href="/enwiki/wiki/Conversation_tart" title="Conversation tart">Conversation tart</a></li>
<li><a href="/enwiki/wiki/Croissant" title="Croissant">Croissant</a></li>
<li><a href="/enwiki/wiki/Croquembouche" title="Croquembouche">Croquembouche</a></li>
<li><a href="/enwiki/wiki/Croustade" title="Croustade">Croustade</a></li>
<li><a href="/enwiki/wiki/%C3%89clair" title="Éclair">Éclair</a></li>
<li><a href="/enwiki/wiki/Financier_(cake)" title="Financier (cake)">Financier</a></li>
<li><a href="/enwiki/wiki/Goug%C3%A8re" title="Gougère">Gougère</a></li>
<li><a href="/enwiki/wiki/J%C3%A9suite" title="Jésuite">Jésuite</a></li>
<li><a href="/enwiki/wiki/Ladyfinger_(biscuit)" title="Ladyfinger (biscuit)">Ladyfinger</a></li>
<li><a href="/enwiki/wiki/Macaron" title="Macaron">Macaron</a></li>
<li><a href="/enwiki/wiki/Madeleine_(cake)" title="Madeleine (cake)">Madeleine</a></li>
<li><a href="/enwiki/wiki/Nun%27s_puffs" title="Nun's puffs">Nun's puffs</a></li>
<li><a href="/enwiki/wiki/Pain_au_chocolat" title="Pain au chocolat">Pain au chocolat</a></li>
<li><a href="/enwiki/wiki/Pain_aux_raisins" title="Pain aux raisins">Pain aux raisins</a></li>
<li><a href="/enwiki/wiki/Palmier" title="Palmier">Palmier</a></li>
<li><a href="/enwiki/wiki/Paris%E2%80%93Brest" title="Paris–Brest">Paris–Brest</a></li>
<li><a href="/enwiki/wiki/Puits_d%27amour" title="Puits d'amour">Puits d'amour</a></li>
<li><a href="/enwiki/wiki/Religieuse" title="Religieuse">Religieuse</a></li>
<li><a href="/enwiki/wiki/St._Honor%C3%A9_cake" title="St. Honoré cake">St. Honoré cake</a></li>
<li><a href="/enwiki/wiki/Tuile" title="Tuile">Tuile</a></li>
<li><a href="/enwiki/wiki/Viennoiserie" title="Viennoiserie">Viennoiserie</a></li>
<li><a href="/enwiki/wiki/Vol-au-vent" title="Vol-au-vent">Vol-au-vent</a></li></ul>
</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Greek</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em">
<ul><li><a href="/enwiki/wiki/Amygdalopita" title="Amygdalopita">Amygdalopita</a></li>
<li><a href="/enwiki/wiki/Bougatsa" title="Bougatsa">Bougatsa</a></li>
<li><a href="/enwiki/wiki/Fanouropita" title="Fanouropita">Fanouropita</a></li>
<li><a href="/enwiki/wiki/Filo" title="Filo">Filo</a></li>
<li><a href="/enwiki/wiki/Galaktoboureko" title="Galaktoboureko">Galaktoboureko</a></li>
<li><a href="/enwiki/wiki/Karydopita" title="Karydopita">Karydopita</a></li>
<li><a href="/enwiki/wiki/Koulourakia" title="Koulourakia">Koulourakia</a></li>
<li><a href="/enwiki/wiki/Moustalevria" title="Moustalevria">Moustalevria</a></li>
<li><a href="/enwiki/wiki/Pastafrola" title="Pastafrola">Pastafrola</a></li></ul>
</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Indonesian</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em">
<ul><li><a href="/enwiki/wiki/Bahulu" title="Bahulu">Bahulu</a></li>
<li><a href="/enwiki/wiki/Bakpia" title="Bakpia">Bakpia</a>
<ul><li><a href="/enwiki/wiki/Bakpia_pathok" title="Bakpia pathok">Bakpia pathok</a></li></ul></li>
<li><a href="/enwiki/wiki/Curry_puff" title="Curry puff">Curry puff</a></li>
<li><a href="/enwiki/wiki/Kue_makmur" title="Kue makmur">Makmur</a></li>
<li><a href="/enwiki/wiki/Milk_pie" title="Milk pie">Milk pie</a></li>
<li><a href="/enwiki/wiki/Pie_tee" title="Pie tee">Pie tee</a></li>
<li><a href="/enwiki/wiki/Roti_john" title="Roti john">Roti john</a></li>
<li><a href="/enwiki/wiki/Roti_tissue" title="Roti tissue">Roti tissue</a></li></ul>
</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Iranian</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em">
<ul><li><a href="/enwiki/wiki/Gosh-e_fil" title="Gosh-e fil">Gosh-e fil</a></li>
<li><a href="/enwiki/wiki/Kolompeh" title="Kolompeh">Kolompeh</a></li>
<li><a href="/enwiki/wiki/Koloocheh" title="Koloocheh">Koloocheh</a></li>
<li><a href="/enwiki/wiki/Komaj_sehen" title="Komaj sehen">Komaj sehen</a></li>
<li><a href="/enwiki/wiki/Qottab" title="Qottab">Qottab</a></li>
<li><a href="/enwiki/wiki/Sohan_asali" title="Sohan asali">Sohan asali</a></li></ul>
</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Italian</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em">
<ul><li><a href="/enwiki/wiki/Baicoli" title="Baicoli">Baicoli</a></li>
<li><a href="/enwiki/wiki/Biscotti" title="Biscotti">Biscotti</a></li>
<li><a href="/enwiki/wiki/Biscotti_Regina" title="Biscotti Regina">Biscotti Regina</a></li>
<li><a href="/enwiki/wiki/Bocconotto" title="Bocconotto">Bocconotto</a></li>
<li><a href="/enwiki/wiki/Bombolone" title="Bombolone">Bombolone</a></li>
<li><a href="/enwiki/wiki/Cannoli" title="Cannoli">Cannoli</a></li>
<li><a href="/enwiki/wiki/Ciarduna" title="Ciarduna">Ciarduna</a></li>
<li><a href="/enwiki/wiki/Cornetto_(pastry)" title="Cornetto (pastry)">Cornetto</a></li>
<li><a href="/enwiki/wiki/Crocetta_of_Caltanissetta" title="Crocetta of Caltanissetta">Crocetta of Caltanissetta</a></li>
<li><a href="/enwiki/wiki/Frittole_(doughnut)" title="Frittole (doughnut)">Frittole</a></li>
<li><a href="/enwiki/wiki/Ladyfinger_(biscuit)" title="Ladyfinger (biscuit)">Ladyfinger</a></li>
<li><a href="/enwiki/wiki/Pandoro" title="Pandoro">Pandoro</a></li>
<li><a href="/enwiki/wiki/Pasticciotto" title="Pasticciotto">Pasticciotto</a></li>
<li><a href="/enwiki/wiki/Pevarini" title="Pevarini">Pevarini</a></li>
<li><a href="/enwiki/wiki/Pignolata" title="Pignolata">Pignolata</a></li>
<li><a href="/enwiki/wiki/Pignoli_(cookie)" title="Pignoli (cookie)">Pignolo</a></li>
<li><a href="/enwiki/wiki/Pizzelle" title="Pizzelle">Pizzelle</a></li>
<li><a href="/enwiki/wiki/Sfogliatella" title="Sfogliatella">Sfogliatella</a></li>
<li><a href="/enwiki/wiki/Struffoli" title="Struffoli">Struffoli</a></li>
<li><a href="/enwiki/wiki/Torta_caprese" title="Torta caprese">Torta caprese</a></li>
<li><a href="/enwiki/wiki/Zeppole" title="Zeppole">Zeppole</a></li>
<li><a href="/enwiki/wiki/Zippuli" title="Zippuli">Zippuli</a></li></ul>
</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Romanian</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em">
<ul><li><a href="/enwiki/wiki/Cornule%C8%9Be" title="Cornulețe">Cornulețe</a></li>
<li><a href="/enwiki/wiki/Gogo%C8%99i" title="Gogoși">Gogoși</a></li>
<li><a href="/enwiki/wiki/Papana%C8%99i" title="Papanași">Papanași</a></li>
<li><a href="/enwiki/wiki/Pl%C4%83cint%C4%83" title="Plăcintă">Plăcintă</a></li>
<li><a href="/enwiki/wiki/Sfin%C8%9Bi%C8%99ori" title="Sfințișori">Sfințișori</a></li></ul>
</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Scandinavian</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em">
<ul><li><a href="/enwiki/wiki/Butterkaka" title="Butterkaka">Butterkaka</a></li>
<li><a href="/enwiki/wiki/Danish_pastry" title="Danish pastry">Danish pastry</a></li>
<li><a href="/enwiki/wiki/Joulutorttu" title="Joulutorttu">Joulutorttu</a></li>
<li><a href="/enwiki/wiki/Klen%C3%A4t" title="Klenät">Klenät</a></li>
<li><a href="/enwiki/wiki/Kringle" title="Kringle">Kringle</a></li>
<li><a href="/enwiki/wiki/Rosette_(cookie)" title="Rosette (cookie)">Rosettes</a></li>
<li><a href="/enwiki/wiki/Semla" title="Semla">Semla</a></li></ul>
</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Swiss</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em">
<ul><li><a href="/enwiki/wiki/Birnbrot" title="Birnbrot">Birnbrot</a></li>
<li><a href="/enwiki/wiki/Blue_cake" title="Blue cake">Blue cake</a></li>
<li><a href="/enwiki/wiki/B%C3%BCndner_Nusstorte" title="Bündner Nusstorte">Bündner Nusstorte</a></li>
<li><a href="/enwiki/wiki/Carac_(pastry)" title="Carac (pastry)">Carac</a></li>
<li><a href="/enwiki/wiki/Cholera_(food)" title="Cholera (food)">Cholera</a></li>
<li><a href="/enwiki/wiki/Schenkele" title="Schenkele">Schenkele</a></li>
<li><a href="/enwiki/wiki/Spanisch_Br%C3%B6tli" title="Spanisch Brötli">Spanisch Brötli</a></li></ul>
</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Taiwanese</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em">
<ul><li><a href="/enwiki/wiki/Pineapple_cake" title="Pineapple cake">Pineapple cake</a></li>
<li><a href="/enwiki/wiki/Naiyou_subing" title="Naiyou subing">Naiyou subing</a></li>
<li><a href="/enwiki/wiki/Suncake_(Taiwan)" title="Suncake (Taiwan)">Suncake</a></li></ul>
</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Turkish</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em">
<ul><li><a href="/enwiki/wiki/B%C3%BClb%C3%BCl_yuvas%C4%B1" title="Bülbül yuvası">Bülbül yuvası</a></li>
<li><a href="/enwiki/wiki/G%C3%BClla%C3%A7" title="Güllaç">Güllaç</a></li>
<li><a href="/enwiki/wiki/Kalburabast%C4%B1" title="Kalburabastı">Kalburabastı</a></li>
<li><a href="/enwiki/wiki/Lady%27s_navel" title="Lady's navel">Lady's navel</a></li>
<li><a href="/enwiki/wiki/Qurabiya" title="Qurabiya">Qurabiya</a></li>
<li><a href="/enwiki/wiki/Saray_helva" title="Saray helva">Saray helva</a></li>
<li><a href="/enwiki/wiki/%C5%9Eekerpare" title="Şekerpare">Şekerpare</a></li>
<li><a href="/enwiki/wiki/S%C3%BCtl%C3%BC_Nuriye" title="Sütlü Nuriye">Sütlü Nuriye</a></li>
<li><a href="/enwiki/wiki/Torpedo_dessert" title="Torpedo dessert">Torpedo dessert</a></li></ul>
</div></td></tr></tbody></table><div></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Related <br />topics</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em">
<ul><li><a href="/enwiki/wiki/Confectionery" title="Confectionery">Confectionery</a></li>
<li><a href="/enwiki/wiki/Crust_(baking)" title="Crust (baking)">Crust</a></li>
<li><a href="/enwiki/wiki/Custard" title="Custard">Custard</a></li>
<li><a href="/enwiki/wiki/Doughnut" title="Doughnut">Doughnut</a></li>
<li><a href="/enwiki/wiki/Konditorei" title="Konditorei">Konditorei</a></li>
<li><a href="/enwiki/wiki/Kuo_Yuan_Ye_Museum_of_Cake_and_Pastry" title="Kuo Yuan Ye Museum of Cake and Pastry">Kuo Yuan Ye Museum of Cake and Pastry</a></li>
<li><a href="/enwiki/wiki/List_of_cakes" title="List of cakes">List of cakes</a></li>
<li><a href="/enwiki/wiki/List_of_choux_pastry_dishes" title="List of choux pastry dishes">List of choux pastry dishes</a></li>
<li><a href="/enwiki/wiki/List_of_desserts" title="List of desserts">List of desserts</a></li>
<li><a href="/enwiki/wiki/List_of_fried_dough_foods" title="List of fried dough foods">List of fried dough foods</a></li>
<li><a href="/enwiki/wiki/List_of_pies,_tarts_and_flans" title="List of pies, tarts and flans">List of pies, tarts and flans</a></li>
<li><a href="/enwiki/wiki/List_of_poppy_seed_pastries_and_dishes" title="List of poppy seed pastries and dishes">List of poppy seed pastries and dishes</a></li>
<li><a href="/enwiki/wiki/Pastry_bag" title="Pastry bag">Pastry bag</a></li>
<li><a href="/enwiki/wiki/Pastry_blender" title="Pastry blender">Pastry blender</a></li>
<li><a href="/enwiki/wiki/Pastry_brush" title="Pastry brush">Pastry brush</a></li>
<li><a href="/enwiki/wiki/Pastry_chef" title="Pastry chef">Pastry chef</a></li>
<li><a href="/enwiki/wiki/Pastry_fork" title="Pastry fork">Pastry fork</a></li>
<li><a href="/enwiki/wiki/P%C3%A2tisserie" title="Pâtisserie">Pâtisserie</a></li>
<li><a href="/enwiki/wiki/World_Pastry_Cup" title="World Pastry Cup">World Pastry Cup</a></li></ul>
</div></td></tr><tr><td class="navbox-abovebelow" colspan="2" style="font-weight:bold;"><div>
<ul><li><span class="noviewer" typeof="mw:File"><a href="/enwiki/wiki/File:Foodlogo2.svg" class="mw-file-description"><img alt="icon" src="/upwiki/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/16px-Foodlogo2.svg.png" decoding="async" width="16" height="12" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/24px-Foodlogo2.svg.png 1.5x, /upwiki/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/32px-Foodlogo2.svg.png 2x" data-file-width="146" data-file-height="106" /></a></span> <a href="/enwiki/wiki/Portal:Food" title="Portal:Food">Food portal</a></li>
<li><span class="noviewer" typeof="mw:File"><span title="Category"><img alt="" src="/upwiki/wikipedia/en/thumb/9/96/Symbol_category_class.svg/16px-Symbol_category_class.svg.png" decoding="async" width="16" height="16" class="mw-file-element" srcset="/upwiki/wikipedia/en/thumb/9/96/Symbol_category_class.svg/23px-Symbol_category_class.svg.png 1.5x, /upwiki/wikipedia/en/thumb/9/96/Symbol_category_class.svg/31px-Symbol_category_class.svg.png 2x" data-file-width="180" data-file-height="185" /></span></span> <a href="/enwiki/wiki/Category:Pastries" title="Category:Pastries">Category</a></li>
<li><span class="noviewer" typeof="mw:File"><span title="Commons page"><img alt="" src="/upwiki/wikipedia/en/thumb/4/4a/Commons-logo.svg/12px-Commons-logo.svg.png" decoding="async" width="12" height="16" class="mw-file-element" srcset="/upwiki/wikipedia/en/thumb/4/4a/Commons-logo.svg/18px-Commons-logo.svg.png 1.5x, /upwiki/wikipedia/en/thumb/4/4a/Commons-logo.svg/24px-Commons-logo.svg.png 2x" data-file-width="1024" data-file-height="1376" /></span></span> <a href="https://commons.wikimedia.org/wiki/Category:Pastries" class="extiw" title="commons:Category:Pastries">Commons</a></li>
<li><span class="noviewer" typeof="mw:File"><a href="/enwiki/wiki/File:Wikibooks-logo.svg" class="mw-file-description" title="Wikibooks page"><img alt="" src="/upwiki/wikipedia/commons/thumb/f/fa/Wikibooks-logo.svg/16px-Wikibooks-logo.svg.png" decoding="async" width="16" height="16" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/f/fa/Wikibooks-logo.svg/24px-Wikibooks-logo.svg.png 1.5x, /upwiki/wikipedia/commons/thumb/f/fa/Wikibooks-logo.svg/32px-Wikibooks-logo.svg.png 2x" data-file-width="300" data-file-height="300" /></a></span> <a href="https://en.wikibooks.org/wiki/Cookbook:Pastry" class="extiw" title="b:Cookbook:Pastry">Cookbook</a></li>
<li><span class="noviewer" typeof="mw:File"><span title="WikiProject"><img alt="" src="/upwiki/wikipedia/commons/thumb/3/37/People_icon.svg/16px-People_icon.svg.png" decoding="async" width="16" height="16" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/3/37/People_icon.svg/24px-People_icon.svg.png 1.5x, /upwiki/wikipedia/commons/thumb/3/37/People_icon.svg/32px-People_icon.svg.png 2x" data-file-width="100" data-file-height="100" /></span></span> <a href="/enwiki/wiki/Wikipedia:WikiProject_Food_and_drink" title="Wikipedia:WikiProject Food and drink">WikiProject</a></li></ul>
</div></td></tr></tbody></table></div>
<div class="navbox-styles"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1061467846"></div><div role="navigation" class="navbox" aria-labelledby="Desserts" style="padding:3px"><table class="nowraplinks hlist mw-collapsible autocollapse navbox-inner" style="border-spacing:0;background:transparent;color:inherit"><tbody><tr><th scope="col" class="navbox-title" colspan="3"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1063604349"><div class="navbar plainlinks hlist navbar-mini"><ul><li class="nv-view"><a href="/enwiki/wiki/Template:Desserts" title="Template:Desserts"><abbr title="View this template" style=";;background:none transparent;border:none;box-shadow:none;padding:0;">v</abbr></a></li><li class="nv-talk"><a href="/enwiki/wiki/Template_talk:Desserts" title="Template talk:Desserts"><abbr title="Discuss this template" style=";;background:none transparent;border:none;box-shadow:none;padding:0;">t</abbr></a></li><li class="nv-edit"><a href="/enwiki/wiki/Special:EditPage/Template:Desserts" title="Special:EditPage/Template:Desserts"><abbr title="Edit this template" style=";;background:none transparent;border:none;box-shadow:none;padding:0;">e</abbr></a></li></ul></div><div id="Desserts" style="font-size:114%;margin:0 4em"><a href="/enwiki/wiki/Dessert" title="Dessert">Desserts</a></div></th></tr><tr><td class="navbox-abovebelow" colspan="3"><div><a href="/enwiki/wiki/List_of_desserts" title="List of desserts">List of desserts</a></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Types</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em">
<ul><li><a href="/enwiki/wiki/List_of_cakes" title="List of cakes">Cake</a></li>
<li><a href="/enwiki/wiki/List_of_candies" title="List of candies">Candies</a></li>
<li><a href="/enwiki/wiki/List_of_cookies" title="List of cookies">Cookies</a></li>
<li><a href="/enwiki/wiki/List_of_custard_desserts" title="List of custard desserts">Custards</a></li>
<li><a href="/enwiki/wiki/List_of_doughnut_varieties" title="List of doughnut varieties">Doughnuts</a></li>
<li><a href="/enwiki/wiki/Fruit_preserves" title="Fruit preserves">Fruit preserves</a></li>
<li><a href="/enwiki/wiki/Frozen_desserts" class="mw-redirect" title="Frozen desserts">Frozen desserts</a>
<ul><li><a href="/enwiki/wiki/List_of_frozen_dessert_brands" title="List of frozen dessert brands">brands</a></li>
<li><a href="/enwiki/wiki/Ice_cream" title="Ice cream">Ice cream</a>
<ul><li><a href="/enwiki/wiki/List_of_ice_cream_flavors" title="List of ice cream flavors">flavors</a></li>
<li><a href="/enwiki/wiki/List_of_ice_cream_brands" title="List of ice cream brands">brands</a></li></ul></li></ul></li>
<li><a href="/enwiki/wiki/Gelatin_dessert" title="Gelatin dessert">Gelatin</a></li>
<li><a class="mw-selflink selflink">Pastry</a></li>
<li><a href="/enwiki/wiki/List_of_pies,_tarts_and_flans" title="List of pies, tarts and flans">Pies, tarts and flans</a></li>
<li><a href="/enwiki/wiki/List_of_sweet_puddings" title="List of sweet puddings">Puddings</a></li></ul>
</div></td><td class="noviewer navbox-image" rowspan="3" style="width:1px;padding:0 0 0 2px"><div><span typeof="mw:File"><a href="/enwiki/wiki/File:D%C3%A9lices_de_Paris.jpg" class="mw-file-description" title="Various desserts"><img alt="Various desserts" src="/upwiki/wikipedia/commons/thumb/6/67/D%C3%A9lices_de_Paris.jpg/128px-D%C3%A9lices_de_Paris.jpg" decoding="async" width="128" height="87" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/6/67/D%C3%A9lices_de_Paris.jpg/192px-D%C3%A9lices_de_Paris.jpg 1.5x, /upwiki/wikipedia/commons/thumb/6/67/D%C3%A9lices_de_Paris.jpg/256px-D%C3%A9lices_de_Paris.jpg 2x" data-file-width="1280" data-file-height="874" /></a></span></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">By region</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em">
<ul><li><a href="/enwiki/wiki/Australian_Aboriginal_sweet_foods" title="Australian Aboriginal sweet foods">Australian Aboriginal sweet foods</a></li>
<li><a href="/enwiki/wiki/List_of_American_desserts" title="List of American desserts">American</a></li>
<li><a href="/enwiki/wiki/List_of_Argentine_sweets_and_desserts" title="List of Argentine sweets and desserts">Argentine</a></li>
<li><a href="/enwiki/wiki/List_of_Bahraini_desserts" class="mw-redirect" title="List of Bahraini desserts">Bahraini</a></li>
<li><a href="/enwiki/wiki/List_of_Bangladeshi_sweets_and_desserts" title="List of Bangladeshi sweets and desserts">Bangladeshi</a></li>
<li><a href="/enwiki/wiki/List_of_Brazilian_sweets_and_desserts" title="List of Brazilian sweets and desserts">Brazilian</a></li>
<li><a href="/enwiki/wiki/List_of_British_desserts" title="List of British desserts">British</a></li>
<li><a href="/enwiki/wiki/List_of_Chinese_desserts" title="List of Chinese desserts">Chinese</a></li>
<li><a href="/enwiki/wiki/List_of_French_desserts" title="List of French desserts">French</a></li>
<li><a href="/enwiki/wiki/List_of_German_desserts" title="List of German desserts">German</a></li>
<li><a href="/enwiki/wiki/List_of_Georgian_desserts" class="mw-redirect" title="List of Georgian desserts">Georgian</a></li>
<li><a href="/enwiki/wiki/List_of_Greek_desserts" class="mw-redirect" title="List of Greek desserts">Greek</a></li>
<li><a href="/enwiki/wiki/List_of_Indian_sweets_and_desserts" title="List of Indian sweets and desserts">Indian</a></li>
<li><a href="/enwiki/wiki/List_of_Indonesian_desserts" title="List of Indonesian desserts">Indonesian</a></li>
<li><a href="/enwiki/wiki/List_of_Italian_desserts_and_pastries" title="List of Italian desserts and pastries">Italian</a></li>
<li><a href="/enwiki/wiki/List_of_Israeli_desserts" class="mw-redirect" title="List of Israeli desserts">Israeli</a></li>
<li><a href="/enwiki/wiki/List_of_Japanese_desserts_and_sweets" title="List of Japanese desserts and sweets">Japanese</a></li>
<li><a href="/enwiki/wiki/List_of_Jamaican_desserts_and_sweets" class="mw-redirect" title="List of Jamaican desserts and sweets">Jamaican</a></li>
<li><a href="/enwiki/wiki/List_of_Korean_desserts" title="List of Korean desserts">Korean</a></li>
<li><a href="/enwiki/wiki/List_of_Pakistani_sweets_and_desserts" title="List of Pakistani sweets and desserts">Pakistani</a></li>
<li><a href="/enwiki/wiki/List_of_Portuguese_desserts" class="mw-redirect" title="List of Portuguese desserts">Portuguese</a></li>
<li><a href="/enwiki/wiki/List_of_Philippine_desserts" title="List of Philippine desserts">Filipino</a></li>
<li><a href="/enwiki/wiki/List_of_Mexican_desserts" class="mw-redirect" title="List of Mexican desserts">Mexican</a></li>
<li><a href="/enwiki/wiki/List_of_Moroccan_desserts" class="mw-redirect" title="List of Moroccan desserts">Moroccan</a></li>
<li><a href="/enwiki/wiki/List_of_Norwegian_desserts" title="List of Norwegian desserts">Norwegian</a></li>
<li><a href="/enwiki/wiki/List_of_Polish_desserts" title="List of Polish desserts">Polish</a></li>
<li><a href="/enwiki/wiki/List_of_Russian_desserts" title="List of Russian desserts">Russian</a></li>
<li><a href="/enwiki/wiki/List_of_Slovenian_desserts" class="mw-redirect" title="List of Slovenian desserts">Slovenian</a></li>
<li><a href="/enwiki/wiki/List_of_Spanish_desserts" title="List of Spanish desserts">Spanish</a></li>
<li><a href="/enwiki/wiki/List_of_Sri_Lankan_sweets_and_desserts" title="List of Sri Lankan sweets and desserts">Sri Lankan</a></li>
<li><a href="/enwiki/wiki/List_of_Swedish_desserts" title="List of Swedish desserts">Swedish</a></li>
<li><a href="/enwiki/wiki/List_of_Taiwanese_desserts_and_snacks" title="List of Taiwanese desserts and snacks">Taiwanese</a></li>
<li><a href="/enwiki/wiki/List_of_Thai_desserts_and_snacks" title="List of Thai desserts and snacks">Thai</a></li>
<li><a href="/enwiki/wiki/List_of_Turkish_desserts" title="List of Turkish desserts">Turkish</a></li>
<li><a href="/enwiki/wiki/List_of_Venezuelan_desserts" class="mw-redirect" title="List of Venezuelan desserts">Venezuelan</a></li>
<li><a href="/enwiki/wiki/List_of_Vietnamese_desserts" class="mw-redirect" title="List of Vietnamese desserts">Vietnamese</a></li></ul>
</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">See also</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em">
<ul><li><a href="/enwiki/wiki/List_of_dessert_sauces" title="List of dessert sauces">Dessert sauces</a></li></ul>
</div></td></tr><tr><td class="navbox-abovebelow" colspan="3"><div>
<ul><li><span class="noviewer" typeof="mw:File"><span title="Category"><img alt="" src="/upwiki/wikipedia/en/thumb/9/96/Symbol_category_class.svg/16px-Symbol_category_class.svg.png" decoding="async" width="16" height="16" class="mw-file-element" srcset="/upwiki/wikipedia/en/thumb/9/96/Symbol_category_class.svg/23px-Symbol_category_class.svg.png 1.5x, /upwiki/wikipedia/en/thumb/9/96/Symbol_category_class.svg/31px-Symbol_category_class.svg.png 2x" data-file-width="180" data-file-height="185" /></span></span> <b><a href="/enwiki/wiki/Category:Desserts" title="Category:Desserts">Category</a></b></li>
<li><span class="noviewer" typeof="mw:File"><a href="/enwiki/wiki/File:Wikibooks-logo.svg" class="mw-file-description" title="Wikibooks page"><img alt="" src="/upwiki/wikipedia/commons/thumb/f/fa/Wikibooks-logo.svg/16px-Wikibooks-logo.svg.png" decoding="async" width="16" height="16" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/f/fa/Wikibooks-logo.svg/24px-Wikibooks-logo.svg.png 1.5x, /upwiki/wikipedia/commons/thumb/f/fa/Wikibooks-logo.svg/32px-Wikibooks-logo.svg.png 2x" data-file-width="300" data-file-height="300" /></a></span> <a href="https://en.wikibooks.org/wiki/Cookbook:Dessert" class="extiw" title="b:Cookbook:Dessert">Cookbook</a></li></ul>
</div></td></tr></tbody></table></div>
<div class="navbox-styles"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1061467846"></div><div role="navigation" class="navbox" aria-labelledby="Lists_of_prepared_foods" style="padding:3px"><table class="nowraplinks hlist mw-collapsible mw-collapsed navbox-inner" style="border-spacing:0;background:transparent;color:inherit"><tbody><tr><th scope="col" class="navbox-title" colspan="2"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1063604349"><div class="navbar plainlinks hlist navbar-mini"><ul><li class="nv-view"><a href="/enwiki/wiki/Template:Lists_of_prepared_foods" title="Template:Lists of prepared foods"><abbr title="View this template" style=";;background:none transparent;border:none;box-shadow:none;padding:0;">v</abbr></a></li><li class="nv-talk"><a href="/enwiki/wiki/Template_talk:Lists_of_prepared_foods" title="Template talk:Lists of prepared foods"><abbr title="Discuss this template" style=";;background:none transparent;border:none;box-shadow:none;padding:0;">t</abbr></a></li><li class="nv-edit"><a href="/enwiki/wiki/Special:EditPage/Template:Lists_of_prepared_foods" title="Special:EditPage/Template:Lists of prepared foods"><abbr title="Edit this template" style=";;background:none transparent;border:none;box-shadow:none;padding:0;">e</abbr></a></li></ul></div><div id="Lists_of_prepared_foods" style="font-size:114%;margin:0 4em"><a href="/enwiki/wiki/Lists_of_prepared_foods" title="Lists of prepared foods">Lists of prepared foods</a></div></th></tr><tr><th scope="row" class="navbox-group" style="width:1%">Dishes<br />by origin</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/enwiki/wiki/List_of_African_dishes" title="List of African dishes">Africa</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em">
<ul><li><a href="/enwiki/wiki/Angolan_cuisine#List_of_dishes" title="Angolan cuisine">Angolan</a></li>
<li><a href="/enwiki/wiki/Cuisine_of_the_Central_African_Republic#Common_foods_and_dishes" title="Cuisine of the Central African Republic">Central African Republic</a></li>
<li><a href="/enwiki/wiki/Chadian_cuisine#Foods_and_dishes" title="Chadian cuisine">Chadian</a></li>
<li><a href="/enwiki/wiki/List_of_Ethiopian_and_Eritrean_dishes_and_foods" title="List of Ethiopian and Eritrean dishes and foods">Ethiopian and Eritrean</a></li>
<li><a href="/enwiki/wiki/Gabonese_cuisine#Common_foods_and_dishes" title="Gabonese cuisine">Gabonese</a></li>
<li><a href="/enwiki/wiki/Libyan_cuisine#Common_foods_and_dishes" title="Libyan cuisine">Libyan</a></li>
<li><a href="/enwiki/wiki/List_of_Moroccan_dishes" title="List of Moroccan dishes">Moroccan</a></li>
<li><a href="/enwiki/wiki/Nigerian_cuisine#Entrees" title="Nigerian cuisine">Nigerian</a></li>
<li><a href="/enwiki/wiki/Cuisine_of_Niger#Common_dishes" title="Cuisine of Niger">Nigerien</a></li>
<li><a href="/enwiki/wiki/Togolese_cuisine#Foods_and_dishes" title="Togolese cuisine">Togolese</a></li>
<li><a href="/enwiki/wiki/Tunisian_cuisine#Additional_dishes_and_foods" title="Tunisian cuisine">Tunisian</a></li>
<li><a href="/enwiki/wiki/Western_Saharan_cuisine#Common_foods_and_dishes" title="Western Saharan cuisine">Western Saharan</a></li>
<li><a href="/enwiki/wiki/Cuisine_of_S%C3%A3o_Tom%C3%A9_and_Pr%C3%ADncipe#Common_foods_and_dishes" title="Cuisine of São Tomé and Príncipe">São Tomé and Príncipe</a></li>
<li><a href="/enwiki/wiki/Cuisine_of_Seychelles#Common_foods_and_dishes" class="mw-redirect" title="Cuisine of Seychelles">Seychelles</a></li></ul>
</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">North America</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em">
<ul><li><a href="/enwiki/wiki/List_of_Mexican_dishes" title="List of Mexican dishes">Mexican</a></li>
<li><a href="/enwiki/wiki/List_of_American_foods" title="List of American foods">United States</a>
<ul><li><a href="/enwiki/wiki/Italian-American_cuisine#Specialties" title="Italian-American cuisine">Italian-American</a></li>
<li><a href="/enwiki/wiki/American_Jewish_cuisine#Popular_dishes" title="American Jewish cuisine">Jewish-American</a></li>
<li><a href="/enwiki/wiki/Cuisine_of_New_Orleans#Popular_cuisine_items" title="Cuisine of New Orleans">New Orleans</a></li>
<li><a href="/enwiki/wiki/List_of_regional_dishes_of_the_United_States" title="List of regional dishes of the United States">Regional dishes</a></li>
<li><a href="/enwiki/wiki/List_of_regional_beverages_of_the_United_States" title="List of regional beverages of the United States">Regional beverages</a></li>
<li><a href="/enwiki/wiki/List_of_foods_of_the_Southern_United_States" title="List of foods of the Southern United States">Southern United States</a></li></ul></li></ul>
</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">South America</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em">
<ul><li><a href="/enwiki/wiki/List_of_Argentine_dishes" title="List of Argentine dishes">Argentine</a></li>
<li><a href="/enwiki/wiki/List_of_Brazilian_dishes" title="List of Brazilian dishes">Brazilian</a></li>
<li><a href="/enwiki/wiki/List_of_Colombian_dishes" class="mw-redirect" title="List of Colombian dishes">Colombian</a></li>
<li><a href="/enwiki/wiki/List_of_Ecuadorian_dishes_and_foods" title="List of Ecuadorian dishes and foods">Ecuadorian</a></li>
<li><a href="/enwiki/wiki/Paraguayan_cuisine#Common_dishes" title="Paraguayan cuisine">Paraguayan</a></li>
<li><a href="/enwiki/wiki/List_of_Peruvian_dishes" title="List of Peruvian dishes">Peruvian</a></li>
<li><a href="/enwiki/wiki/Venezuelan_cuisine" title="Venezuelan cuisine">Venezuelan</a></li></ul>
</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Asia</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em">
<ul><li><a href="/enwiki/wiki/List_of_Bangladeshi_dishes" title="List of Bangladeshi dishes">Bangladeshi</a></li>
<li><a href="/enwiki/wiki/List_of_Burmese_dishes" title="List of Burmese dishes">Burmese</a></li>
<li><a href="/enwiki/wiki/List_of_Chinese_dishes" title="List of Chinese dishes">Chinese</a>
<ul><li><a href="/enwiki/wiki/Beijing_cuisine#Notable_dishes_and_street_foods" title="Beijing cuisine">Beijing</a></li>
<li><a href="/enwiki/wiki/Sichuan_cuisine#Notable_dishes" title="Sichuan cuisine">Sichuan</a></li></ul></li>
<li><a href="/enwiki/wiki/List_of_Philippine_dishes" title="List of Philippine dishes">Filipino</a></li>
<li><a href="/enwiki/wiki/List_of_Indian_dishes" title="List of Indian dishes">Indian</a></li>
<li><a href="/enwiki/wiki/List_of_Iranian_foods" title="List of Iranian foods">Iranian</a> <small>(and Persian)</small></li>
<li><a href="/enwiki/wiki/List_of_Indonesian_dishes" title="List of Indonesian dishes">Indonesian</a></li>
<li><a href="/enwiki/wiki/List_of_Israeli_dishes" title="List of Israeli dishes">Israeli</a></li>
<li><a href="/enwiki/wiki/List_of_Japanese_dishes" title="List of Japanese dishes">Japanese</a></li>
<li><a href="/enwiki/wiki/Jordanian_cuisine#Jordanian_food" title="Jordanian cuisine">Jordan</a></li>
<li><a href="/enwiki/wiki/List_of_Korean_dishes" title="List of Korean dishes">Korean</a>
<ul><li><a href="/enwiki/wiki/North_Korean_cuisine#North_Korean_dishes_and_foods" title="North Korean cuisine">North Korean</a></li></ul></li>
<li><a href="/enwiki/wiki/List_of_Malaysian_dishes" title="List of Malaysian dishes">Malaysian</a></li>
<li><a href="/enwiki/wiki/List_of_Nepalese_dishes" title="List of Nepalese dishes">Nepalese</a></li>
<li><a href="/enwiki/wiki/Pakistani_cuisine" title="Pakistani cuisine">Pakistani</a></li>
<li><a href="/enwiki/wiki/List_of_Palestinian_dishes" title="List of Palestinian dishes">Palestinian</a></li>
<li><a href="/enwiki/wiki/List_of_Singaporean_dishes" title="List of Singaporean dishes">Singaporean</a></li>
<li><a href="/enwiki/wiki/List_of_Thai_dishes" title="List of Thai dishes">Thai</a></li>
<li><a href="/enwiki/wiki/List_of_Tibetan_dishes" title="List of Tibetan dishes">Tibetan</a></li>
<li><a href="/enwiki/wiki/Turkish_cuisine#Dishes_and_foods" title="Turkish cuisine">Turkish</a></li>
<li><a href="/enwiki/wiki/List_of_Uzbek_dishes" title="List of Uzbek dishes">Uzbek</a></li>
<li><a href="/enwiki/wiki/List_of_Vietnamese_dishes" title="List of Vietnamese dishes">Vietnamese</a></li>
<li><a href="/enwiki/wiki/Peranakan_cuisine#List_of_Nonya_dishes" title="Peranakan cuisine">Peranakan</a></li></ul>
</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Europe</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em">
<ul><li><a href="/enwiki/wiki/List_of_dishes_from_the_Caucasus" title="List of dishes from the Caucasus">Caucasus</a></li>
<li><a href="/enwiki/wiki/List_of_English_dishes" title="List of English dishes">English</a></li>
<li><a href="/enwiki/wiki/List_of_French_dishes" title="List of French dishes">French</a></li>
<li><a href="/enwiki/wiki/List_of_German_dishes" title="List of German dishes">German</a></li>
<li><a href="/enwiki/wiki/List_of_Greek_dishes" title="List of Greek dishes">Greek</a></li>
<li><a href="/enwiki/wiki/List_of_Hungarian_dishes" title="List of Hungarian dishes">Hungarian</a>
<ul><li><a href="/enwiki/wiki/Hungarian_cuisine#Typical_Hungarian_dishes" title="Hungarian cuisine">Typical Hungarian dishes</a></li></ul></li>
<li><a href="/enwiki/wiki/List_of_Irish_dishes" title="List of Irish dishes">Irish</a></li>
<li><a href="/enwiki/wiki/List_of_Italian_dishes" title="List of Italian dishes">Italian</a>
<ul><li><a href="/enwiki/wiki/List_of_Sicilian_dishes" title="List of Sicilian dishes">Sicilian</a></li></ul></li>
<li><a href="/enwiki/wiki/Liechtensteiner_cuisine#Common_foods_and_dishes" class="mw-redirect" title="Liechtensteiner cuisine">Liechtensteiner</a></li>
<li><a href="/enwiki/wiki/List_of_Maltese_dishes" title="List of Maltese dishes">Maltese</a></li>
<li><a href="/enwiki/wiki/List_of_Norwegian_dishes" title="List of Norwegian dishes">Norwegian</a></li>
<li><a href="/enwiki/wiki/List_of_Polish_dishes" title="List of Polish dishes">Polish</a></li>
<li><a href="/enwiki/wiki/List_of_Portuguese_dishes" title="List of Portuguese dishes">Portuguese</a></li>
<li><a href="/enwiki/wiki/Romanian_cuisine#List_of_dishes" title="Romanian cuisine">Romanian</a></li>
<li><a href="/enwiki/wiki/List_of_Russian_dishes" title="List of Russian dishes">Russian</a></li>
<li><a href="/enwiki/wiki/List_of_Sami_dishes" class="mw-redirect" title="List of Sami dishes">Sami</a></li>
<li><a href="/enwiki/wiki/Scottish_cuisine#Scottish_dishes_and_foods" title="Scottish cuisine">Scottish</a></li>
<li><a href="/enwiki/wiki/List_of_Spanish_dishes" title="List of Spanish dishes">Spanish</a></li>
<li><a href="/enwiki/wiki/Ukrainian_cuisine" title="Ukrainian cuisine">Ukrainian</a></li></ul>
</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Oceania</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em">
<ul><li><a href="/enwiki/wiki/List_of_Australian_and_New_Zealand_dishes" title="List of Australian and New Zealand dishes">Australian</a></li>
<li><a href="/enwiki/wiki/List_of_Hawaiian_dishes" title="List of Hawaiian dishes">Hawaiian</a></li>
<li><a href="/enwiki/wiki/List_of_Australian_and_New_Zealand_dishes" title="List of Australian and New Zealand dishes">New Zealand</a></li></ul>
</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Caribbean</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em">
<ul><li><a href="/enwiki/wiki/Anguillian_cuisine#Common_foods_and_dishes" title="Anguillian cuisine">Anguillian</a></li>
<li><a href="/enwiki/wiki/Cuban_cuisine#List_of_Cuban_dishes" title="Cuban cuisine">Cuban</a></li>
<li><a href="/enwiki/wiki/List_of_Jamaican_dishes_and_foods" title="List of Jamaican dishes and foods">Jamaican</a></li></ul>
</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Misc./Other</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em">
<ul><li><a href="/enwiki/wiki/Azerbaijani_cuisine#Dishes" title="Azerbaijani cuisine">Azerbaijan</a></li>
<li><a href="/enwiki/wiki/Crimean_Tatar_cuisine#Traditional_dishes" title="Crimean Tatar cuisine">Crimean Tatar</a></li>
<li><a href="/enwiki/wiki/List_of_Jewish_cuisine_dishes" title="List of Jewish cuisine dishes">Jewish</a></li>
<li><a href="/enwiki/wiki/National_dish#By_country" title="National dish">National dishes</a></li></ul>
</div></td></tr></tbody></table><div></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">By type<br />and origin</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/enwiki/wiki/List_of_breads" title="List of breads">Breads</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em">
<ul><li><a href="/enwiki/wiki/List_of_American_breads" title="List of American breads">American</a></li>
<li><a href="/enwiki/wiki/List_of_British_breads" title="List of British breads">British</a></li>
<li><a href="/enwiki/wiki/List_of_Indian_breads" class="mw-redirect" title="List of Indian breads">Indian</a></li>
<li><a href="/enwiki/wiki/List_of_Pakistani_breads" title="List of Pakistani breads">Pakistani</a></li>
<li><a href="/enwiki/wiki/List_of_Swiss_breads" title="List of Swiss breads">Swiss</a></li></ul>
</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/enwiki/wiki/List_of_cheeses" title="List of cheeses">Cheeses</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em">
<ul><li><a href="/enwiki/wiki/List_of_American_cheeses" title="List of American cheeses">American</a></li>
<li><a href="/enwiki/wiki/List_of_British_cheeses" title="List of British cheeses">British</a>
<ul><li><a href="/enwiki/wiki/List_of_Cornish_cheeses" title="List of Cornish cheeses">Cornish</a></li></ul></li>
<li><a href="/enwiki/wiki/List_of_Dutch_cheeses" title="List of Dutch cheeses">Dutch</a></li>
<li><a href="/enwiki/wiki/List_of_English_cheeses" title="List of English cheeses">English</a></li>
<li><a href="/enwiki/wiki/List_of_French_cheeses" title="List of French cheeses">French</a></li>
<li><a href="/enwiki/wiki/List_of_German_cheeses" title="List of German cheeses">German</a></li>
<li><a href="/enwiki/wiki/List_of_Greek_Protected_Designations_of_Origin_cheeses" title="List of Greek Protected Designations of Origin cheeses">Greek</a></li>
<li><a href="/enwiki/wiki/List_of_Irish_cheeses" title="List of Irish cheeses">Irish</a></li>
<li><a href="/enwiki/wiki/List_of_Italian_cheeses" title="List of Italian cheeses">Italian</a></li>
<li><a href="/enwiki/wiki/List_of_Polish_cheeses" title="List of Polish cheeses">Polish</a></li>
<li><a href="/enwiki/wiki/List_of_Spanish_cheeses" title="List of Spanish cheeses">Spanish</a></li>
<li><a href="/enwiki/wiki/List_of_Swiss_cheeses" title="List of Swiss cheeses">Swiss</a></li></ul>
</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/enwiki/wiki/List_of_condiments" title="List of condiments">Condiments</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em">
<ul><li><a href="/enwiki/wiki/List_of_Philippine_condiments" class="mw-redirect" title="List of Philippine condiments">Filipino</a></li>
<li><a href="/enwiki/wiki/List_of_accompaniments_to_french_fries" title="List of accompaniments to french fries">French fry accompaniments</a></li>
<li><a href="/enwiki/wiki/List_of_Indian_condiments" title="List of Indian condiments">Indian</a></li>
<li><a href="/enwiki/wiki/List_of_Indonesian_condiments" title="List of Indonesian condiments">Indonesian</a></li>
<li><a href="/enwiki/wiki/List_of_Japanese_condiments" title="List of Japanese condiments">Japanese</a></li>
<li><a href="/enwiki/wiki/List_of_Pakistani_condiments" title="List of Pakistani condiments">Pakistani</a></li></ul>
</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/enwiki/wiki/List_of_desserts" title="List of desserts">Desserts <br />and sweets</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em">
<ul><li><a href="/enwiki/wiki/List_of_American_desserts" title="List of American desserts">American</a></li>
<li><a href="/enwiki/wiki/List_of_Argentine_sweets_and_desserts" title="List of Argentine sweets and desserts">Argentine</a></li>
<li><a href="/enwiki/wiki/List_of_Bangladeshi_sweets_and_desserts" title="List of Bangladeshi sweets and desserts">Bangladeshi</a></li>
<li><a href="/enwiki/wiki/List_of_Brazilian_sweets_and_desserts" title="List of Brazilian sweets and desserts">Brazilian</a></li>
<li><a href="/enwiki/wiki/List_of_British_desserts" title="List of British desserts">British</a></li>
<li><a href="/enwiki/wiki/List_of_Chinese_desserts" title="List of Chinese desserts">Chinese</a></li>
<li><a href="/enwiki/wiki/List_of_Philippine_desserts" title="List of Philippine desserts">Filipino</a></li>
<li><a href="/enwiki/wiki/List_of_French_desserts" title="List of French desserts">French</a></li>
<li><a href="/enwiki/wiki/List_of_German_desserts" title="List of German desserts">German</a></li>
<li><a href="/enwiki/wiki/List_of_Indian_sweets_and_desserts" title="List of Indian sweets and desserts">Indian</a></li>
<li><a href="/enwiki/wiki/List_of_Indonesian_desserts" title="List of Indonesian desserts">Indonesian</a></li>
<li><a href="/enwiki/wiki/List_of_Italian_desserts_and_pastries" title="List of Italian desserts and pastries">Italian</a></li>
<li><a href="/enwiki/wiki/List_of_Japanese_desserts_and_sweets" title="List of Japanese desserts and sweets">Japanese</a></li>
<li><a href="/enwiki/wiki/List_of_Korean_desserts" title="List of Korean desserts">Korean</a>
<ul><li><a href="/enwiki/wiki/List_of_tteok_varieties" title="List of tteok varieties">Tteok</a></li></ul></li>
<li><a href="/enwiki/wiki/List_of_Pakistani_sweets_and_desserts" title="List of Pakistani sweets and desserts">Pakistani</a></li>
<li><a href="/enwiki/wiki/List_of_Polish_desserts" title="List of Polish desserts">Polish</a></li>
<li><a href="/enwiki/wiki/Romanian_cuisine#List_of_desserts" title="Romanian cuisine">Romanian</a></li>
<li><a href="/enwiki/wiki/List_of_Russian_desserts" title="List of Russian desserts">Russian</a></li>
<li><a href="/enwiki/wiki/List_of_Spanish_desserts" title="List of Spanish desserts">Spanish</a></li>
<li><a href="/enwiki/wiki/List_of_Sri_Lankan_sweets_and_desserts" title="List of Sri Lankan sweets and desserts">Sri Lankan</a></li>
<li><a href="/enwiki/wiki/List_of_Taiwanese_desserts_and_snacks" title="List of Taiwanese desserts and snacks">Taiwanese</a></li>
<li><a href="/enwiki/wiki/List_of_Thai_khanom" class="mw-redirect" title="List of Thai khanom">Thai</a></li>
<li><a href="/enwiki/wiki/List_of_Turkish_desserts" title="List of Turkish desserts">Turkish</a></li></ul>
</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Soups and stews</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em">
<ul><li><a href="/enwiki/wiki/List_of_Chinese_soups" title="List of Chinese soups">Chinese</a></li>
<li><a href="/enwiki/wiki/List_of_Philippine_dishes#Soups_and_stews" title="List of Philippine dishes">Filipino</a></li>
<li><a href="/enwiki/wiki/List_of_French_soups_and_stews" title="List of French soups and stews">French</a></li>
<li><a href="/enwiki/wiki/List_of_German_soups" title="List of German soups">German</a></li>
<li><a href="/enwiki/wiki/List_of_Indonesian_soups" title="List of Indonesian soups">Indonesian</a></li>
<li><a href="/enwiki/wiki/List_of_Italian_soups" title="List of Italian soups">Italian</a></li>
<li><a href="/enwiki/wiki/List_of_Japanese_soups_and_stews" title="List of Japanese soups and stews">Japanese</a></li>
<li><a href="/enwiki/wiki/List_of_Pakistani_soups_and_stews" title="List of Pakistani soups and stews">Pakistani</a></li>
<li><a href="/enwiki/wiki/List_of_Spanish_soups_and_stews" title="List of Spanish soups and stews">Spanish</a></li></ul>
</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/enwiki/wiki/List_of_snack_foods" title="List of snack foods">Snack foods</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em">
<ul><li><a href="/enwiki/wiki/List_of_snack_foods_by_country" title="List of snack foods by country">Snack foods by country</a>
<ul><li><a href="/enwiki/wiki/List_of_snack_foods_from_the_Indian_subcontinent" title="List of snack foods from the Indian subcontinent">Indian</a></li>
<li><a href="/enwiki/wiki/List_of_Indonesian_snacks" title="List of Indonesian snacks">Indonesian</a></li>
<li><a href="/enwiki/wiki/List_of_Japanese_snacks" title="List of Japanese snacks">Japanese</a></li>
<li><a href="/enwiki/wiki/List_of_Pakistani_snacks" class="mw-redirect" title="List of Pakistani snacks">Pakistani</a></li></ul></li></ul>
</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Misc.</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em">
<ul><li><a href="/enwiki/wiki/List_of_American_sandwiches" title="List of American sandwiches">American sandwiches</a></li>
<li><a href="/enwiki/wiki/List_of_foods_with_religious_symbolism" title="List of foods with religious symbolism">Foods with religious symbolism</a></li>
<li><a href="/enwiki/wiki/Indonesian_noodles" title="Indonesian noodles">Indonesian noodles</a></li>
<li><a href="/enwiki/wiki/Vietnamese_noodles" title="Vietnamese noodles">Vietnamese noodles</a></li>
<li><a href="/enwiki/wiki/List_of_savoury_puddings" title="List of savoury puddings">Puddings (savoury)</a></li>
<li><a href="/enwiki/wiki/List_of_Vietnamese_culinary_specialities" title="List of Vietnamese culinary specialities">Vietnamese specialities</a></li></ul>
</div></td></tr></tbody></table><div></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">By type</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><th scope="row" class="navbox-group" style="width:1%">By cooking style</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em">
<ul><li><a href="/enwiki/wiki/List_of_baked_goods" title="List of baked goods">Baked goods</a>
<ul><li><a href="/enwiki/wiki/List_of_twice-baked_foods" title="List of twice-baked foods">Twice-baked</a></li></ul></li>
<li><a href="/enwiki/wiki/List_of_casserole_dishes" title="List of casserole dishes">Casseroles</a></li>
<li><a href="/enwiki/wiki/List_of_deep_fried_foods" title="List of deep fried foods">Deep fried</a></li>
<li><a href="/enwiki/wiki/List_of_smoked_foods" title="List of smoked foods">Smoked</a></li>
<li><a href="/enwiki/wiki/List_of_steamed_foods" title="List of steamed foods">Steamed</a></li></ul>
</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">By preparation<br /> style</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em">
<ul><li><a href="/enwiki/wiki/Dipping_sauce" title="Dipping sauce">Dips</a></li>
<li><a href="/enwiki/wiki/List_of_dried_foods" title="List of dried foods">Dried</a></li>
<li><a href="/enwiki/wiki/List_of_fermented_foods" title="List of fermented foods">Fermented</a>
<ul><li><a href="/enwiki/wiki/List_of_fermented_soy_products" title="List of fermented soy products">Soy products</a></li></ul></li>
<li><a href="/enwiki/wiki/List_of_food_pastes" title="List of food pastes">Food pastes</a></li>
<li><a href="/enwiki/wiki/Garnish_(food)#List_of_garnishes" title="Garnish (food)">Garnishes</a></li>
<li><a href="/enwiki/wiki/Gravy#Types" title="Gravy">Gravies</a></li>
<li><a href="/enwiki/wiki/List_of_instant_foods" title="List of instant foods">Instant</a></li>
<li><a href="/enwiki/wiki/List_of_pickled_foods" title="List of pickled foods">Pickled</a>
<ul><li><a href="/enwiki/wiki/Pickled_fruit#List_of_pickled_fruits" title="Pickled fruit">Pickled fruits</a></li></ul></li>
<li><a href="/enwiki/wiki/List_of_rolled_foods" title="List of rolled foods">Rolled</a></li>
<li><a href="/enwiki/wiki/List_of_sauces" title="List of sauces">Sauces</a>
<ul><li><a href="/enwiki/wiki/List_of_dessert_sauces" title="List of dessert sauces">Dessert sauces</a></li>
<li><a href="/enwiki/wiki/List_of_fish_sauces" title="List of fish sauces">Fish sauces</a></li>
<li><a href="/enwiki/wiki/List_of_hot_sauces" title="List of hot sauces">Hot sauces</a></li>
<li><a href="/enwiki/wiki/Instant_sauce#List_of_instant_sauces" title="Instant sauce">Instant sauces</a></li></ul></li>
<li><a href="/enwiki/wiki/List_of_spreads" title="List of spreads">Spreads</a></li>
<li><a href="/enwiki/wiki/List_of_stuffed_dishes" title="List of stuffed dishes">Stuffed dishes</a></li></ul>
</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Breads, grains<br /> and seeds</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em">
<ul><li><a href="/enwiki/wiki/List_of_almond_dishes" title="List of almond dishes">Almond</a></li>
<li><a href="/enwiki/wiki/List_of_breads" title="List of breads">Breads</a>
<ul><li><a href="/enwiki/wiki/List_of_bread_dishes" title="List of bread dishes">bread dishes</a></li>
<li><a href="/enwiki/wiki/List_of_buns" title="List of buns">Buns</a></li>
<li><a href="/enwiki/wiki/Flatbread#List_of_flatbreads" title="Flatbread">Flatbreads</a></li>
<li><a href="/enwiki/wiki/List_of_quick_breads" title="List of quick breads">Quick breads</a></li>
<li><a href="/enwiki/wiki/List_of_bread_rolls" title="List of bread rolls">Rolls</a></li>
<li><a href="/enwiki/wiki/List_of_sourdough_breads" title="List of sourdough breads">Sourdough breads</a></li>
<li><a href="/enwiki/wiki/List_of_sweet_breads" title="List of sweet breads">Sweet breads</a></li></ul></li>
<li><a href="/enwiki/wiki/List_of_buckwheat_dishes" title="List of buckwheat dishes">Buckwheat</a></li>
<li><a href="/enwiki/wiki/List_of_crackers" title="List of crackers">Crackers</a></li>
<li><a href="/enwiki/wiki/List_of_dumplings" title="List of dumplings">Dumplings</a></li>
<li><a href="/enwiki/wiki/List_of_fried_dough_foods" title="List of fried dough foods">Fried dough</a></li>
<li><a href="/enwiki/wiki/List_of_legume_dishes" title="List of legume dishes">Legume</a>
<ul><li><a href="/enwiki/wiki/List_of_chickpea_dishes" title="List of chickpea dishes">Chickpea</a></li>
<li><a href="/enwiki/wiki/List_of_peanut_dishes" title="List of peanut dishes">Peanut</a></li></ul></li>
<li><a href="/enwiki/wiki/List_of_maize_dishes" title="List of maize dishes">Maize</a></li>
<li><a href="/enwiki/wiki/List_of_noodles" title="List of noodles">Noodles</a>
<ul><li><a href="/enwiki/wiki/List_of_noodle_dishes" title="List of noodle dishes">Noodle dishes</a></li>
<li><a href="/enwiki/wiki/Fried_noodles#Fried_noodle_dishes" title="Fried noodles">Fried noodle dishes</a></li>
<li><a href="/enwiki/wiki/List_of_ramen_dishes" title="List of ramen dishes">Ramen</a></li></ul></li>
<li><a href="/enwiki/wiki/List_of_pancakes" title="List of pancakes">Pancakes</a></li>
<li><a href="/enwiki/wiki/List_of_pasta" title="List of pasta">Pasta</a>
<ul><li><a href="/enwiki/wiki/List_of_pasta_dishes" title="List of pasta dishes">Pasta dishes</a></li></ul></li>
<li><a href="/enwiki/wiki/List_of_rice_dishes" title="List of rice dishes">Rice</a>
<ul><li><a href="/enwiki/wiki/Fried_rice#Varieties" title="Fried rice">Fried rice</a></li>
<li><a href="/enwiki/wiki/Rice_cake#Types_of_rice_cakes_by_region" title="Rice cake">Rice cakes</a></li>
<li><a href="/enwiki/wiki/Rice_pudding#Rice_pudding_around_the_world" title="Rice pudding">Rice pudding</a></li></ul></li>
<li><a href="/enwiki/wiki/Rice_and_beans#Dishes" title="Rice and beans">Rice and beans</a></li>
<li><a href="/enwiki/wiki/List_of_sesame_seed_dishes" title="List of sesame seed dishes">Sesame seed</a></li>
<li><a href="/enwiki/wiki/List_of_toast_dishes" title="List of toast dishes">Toast</a></li></ul>
</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/enwiki/wiki/List_of_dairy_products" title="List of dairy products">Dairy-based</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em">
<ul><li><a href="/enwiki/wiki/List_of_butter_dishes" title="List of butter dishes">Butter dishes</a></li>
<li><a href="/enwiki/wiki/List_of_cheese_dishes" title="List of cheese dishes">Cheese dishes</a>
<ul><li><a href="/enwiki/wiki/List_of_fondues" title="List of fondues">Fondues</a></li></ul></li>
<li><a href="/enwiki/wiki/List_of_cheeses" title="List of cheeses">Cheeses</a>
<ul><li><a href="/enwiki/wiki/Brined_cheese#Brined_cheeses" title="Brined cheese">Brined</a></li></ul></li>
<li><a href="/enwiki/wiki/List_of_yogurt-based_dishes_and_beverages" title="List of yogurt-based dishes and beverages">Yogurt-based</a></li></ul>
</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/enwiki/wiki/List_of_fruit_dishes" title="List of fruit dishes">Fruits</a> and <br /><a href="/enwiki/wiki/List_of_vegetable_dishes" title="List of vegetable dishes">vegetables</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em">
<ul><li><a href="/enwiki/wiki/List_of_apple_dishes" title="List of apple dishes">Apple</a></li>
<li><a href="/enwiki/wiki/List_of_avocado_dishes" title="List of avocado dishes">Avocado</a></li>
<li><a href="/enwiki/wiki/List_of_banana_dishes" title="List of banana dishes">Banana</a></li>
<li><a href="/enwiki/wiki/List_of_cabbage_dishes" title="List of cabbage dishes">Cabbage</a></li>
<li><a href="/enwiki/wiki/List_of_carrot_dishes" title="List of carrot dishes">Carrot</a></li>
<li><a href="/enwiki/wiki/List_of_cassava_dishes" title="List of cassava dishes">Cassava</a></li>
<li><a href="/enwiki/wiki/List_of_cherry_dishes" title="List of cherry dishes">Cherry</a></li>
<li><a href="/enwiki/wiki/List_of_eggplant_dishes" title="List of eggplant dishes">Eggplant</a></li>
<li><a href="/enwiki/wiki/List_of_garlic_dishes" title="List of garlic dishes">Garlic</a></li>
<li><a href="/enwiki/wiki/List_of_grape_dishes" title="List of grape dishes">Grape</a></li>
<li><a href="/enwiki/wiki/List_of_lemon_dishes_and_beverages" class="mw-redirect" title="List of lemon dishes and beverages">Lemon</a></li>
<li><a href="/enwiki/wiki/List_of_melon_dishes" title="List of melon dishes">Melon</a></li>
<li><a href="/enwiki/wiki/List_of_onion_dishes" title="List of onion dishes">Onion</a></li>
<li><a href="/enwiki/wiki/List_of_plum_dishes" title="List of plum dishes">Plum</a></li>
<li><a href="/enwiki/wiki/List_of_potato_dishes" title="List of potato dishes">Potato</a>
<ul><li><a href="/enwiki/wiki/French_fries#Variants" title="French fries">French fry</a></li></ul></li>
<li><a href="/enwiki/wiki/List_of_salads" title="List of salads">Salads</a>
<ul><li><a href="/enwiki/wiki/List_of_Arab_salads" title="List of Arab salads">Arab</a></li>
<li><a href="/enwiki/wiki/Thai_salads#Varieties" title="Thai salads">Thai</a></li></ul></li>
<li><a href="/enwiki/wiki/List_of_soy-based_foods" title="List of soy-based foods">Soy-based</a></li>
<li><a href="/enwiki/wiki/List_of_squash_and_pumpkin_dishes" title="List of squash and pumpkin dishes">Squash and pumpkin</a></li>
<li><a href="/enwiki/wiki/List_of_strawberry_dishes" title="List of strawberry dishes">Strawberry</a></li>
<li><a href="/enwiki/wiki/List_of_sweet_potato_dishes" title="List of sweet potato dishes">Sweet potato</a></li>
<li><a href="/enwiki/wiki/List_of_tofu_dishes" title="List of tofu dishes">Tofu</a></li>
<li><a href="/enwiki/wiki/List_of_tomato_dishes" title="List of tomato dishes">Tomato</a></li></ul>
</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/enwiki/wiki/List_of_fish_dishes" title="List of fish dishes">Fish</a> and <br /><a href="/enwiki/wiki/List_of_seafood_dishes" title="List of seafood dishes">seafood</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em">
<ul><li><a href="/enwiki/wiki/List_of_clam_dishes" title="List of clam dishes">Clam</a></li>
<li><a href="/enwiki/wiki/Cod_as_food#Dishes" title="Cod as food">Cod</a></li>
<li><a href="/enwiki/wiki/List_of_crab_dishes" title="List of crab dishes">Crab</a></li>
<li><a href="/enwiki/wiki/Fish_head#As_food" title="Fish head">Fish head</a></li>
<li><a href="/enwiki/wiki/Fish_stew#List_of_fish_stews" title="Fish stew">Fish stews</a></li>
<li><a href="/enwiki/wiki/Fried_fish#Fried_fish_dishes" title="Fried fish">Fried fish</a></li>
<li><a href="/enwiki/wiki/Herring_as_food#Foods_and_dishes" title="Herring as food">Herring</a></li>
<li><a href="/enwiki/wiki/List_of_raw_fish_dishes" title="List of raw fish dishes">Raw fish</a></li>
<li><a href="/enwiki/wiki/Salmon_as_food#Salmon_dishes" title="Salmon as food">Salmon</a></li>
<li><a href="/enwiki/wiki/List_of_shrimp_dishes" title="List of shrimp dishes">Shrimp</a></li>
<li><a href="/enwiki/wiki/List_of_sushi_and_sashimi_ingredients" title="List of sushi and sashimi ingredients">Sushi and sashimi</a></li>
<li><a href="/enwiki/wiki/List_of_tuna_dishes" title="List of tuna dishes">Tuna</a></li></ul>
</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/enwiki/wiki/List_of_meat_dishes" title="List of meat dishes">Meat-based</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em">
<ul><li><a href="/enwiki/wiki/List_of_barbecue_dishes" title="List of barbecue dishes">Barbecue</a></li>
<li><a href="/enwiki/wiki/List_of_beef_dishes" title="List of beef dishes">Beef</a>
<ul><li><a href="/enwiki/wiki/Shredded_beef#List_of_shredded_beef_dishes" title="Shredded beef">Shredded beef</a></li>
<li><a href="/enwiki/wiki/List_of_steak_dishes" title="List of steak dishes">Steak</a></li>
<li><a href="/enwiki/wiki/List_of_veal_dishes" title="List of veal dishes">Veal</a></li></ul></li>
<li><a href="/enwiki/wiki/List_of_chicken_dishes" title="List of chicken dishes">Chicken</a></li>
<li><a href="/enwiki/wiki/Duck_(food)#Duck_dishes" class="mw-redirect" title="Duck (food)">Duck</a></li>
<li><a href="/enwiki/wiki/List_of_egg_dishes" title="List of egg dishes">Egg</a>
<ul><li><a href="/enwiki/wiki/Eggs_Benedict#Variations" title="Eggs Benedict">Eggs Benedict</a></li>
<li><a href="/enwiki/wiki/Scrambled_eggs#Variations" title="Scrambled eggs">Scrambled eggs</a></li></ul></li>
<li><a href="/enwiki/wiki/List_of_goat_dishes" title="List of goat dishes">Goat</a></li>
<li><a href="/enwiki/wiki/List_of_hamburgers" title="List of hamburgers">Hamburgers</a></li>
<li><a href="/enwiki/wiki/List_of_hot_dogs" title="List of hot dogs">Hot dogs</a></li>
<li><a href="/enwiki/wiki/List_of_kebabs" title="List of kebabs">Kebabs</a></li>
<li><a href="/enwiki/wiki/List_of_lamb_dishes" title="List of lamb dishes">Lamb</a></li>
<li><a href="/enwiki/wiki/List_of_meatball_dishes" title="List of meatball dishes">Meatball</a></li>
<li><a href="/enwiki/wiki/Mixed_grill#List_of_mixed_grill_dishes" title="Mixed grill">Mixed grill</a></li>
<li><a href="/enwiki/wiki/List_of_pork_dishes" title="List of pork dishes">Pork</a>
<ul><li><a href="/enwiki/wiki/List_of_bacon_dishes" title="List of bacon dishes">Bacon</a></li>
<li><a href="/enwiki/wiki/List_of_ham_dishes" title="List of ham dishes">Ham dishes</a></li>
<li><a href="/enwiki/wiki/List_of_hams" title="List of hams">Hams</a></li></ul></li>
<li><a href="/enwiki/wiki/List_of_sausages" title="List of sausages">Sausages</a>
<ul><li><a href="/enwiki/wiki/List_of_sausage_dishes" title="List of sausage dishes">Sausage dishes</a></li></ul></li>
<li><a href="/enwiki/wiki/Skewer#List_of_skewered_foods" title="Skewer">Skewered foods</a></li></ul>
</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/enwiki/wiki/List_of_soups" title="List of soups">Soups</a> and <a href="/enwiki/wiki/List_of_stews" title="List of stews">Stews</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em">
<ul><li><a href="/enwiki/wiki/List_of_bean_soups" title="List of bean soups">Bean</a></li>
<li><a href="/enwiki/wiki/Blood_soup#Blood_soups" title="Blood soup">Blood</a></li>
<li><a href="/enwiki/wiki/List_of_cheese_soups" class="mw-redirect" title="List of cheese soups">Cheese</a></li>
<li><a href="/enwiki/wiki/Cream_soup#List_of_cream_soups" title="Cream soup">Cream</a></li>
<li><a href="/enwiki/wiki/List_of_fish_and_seafood_soups" title="List of fish and seafood soups">Fish and seafood</a></li>
<li><a href="/enwiki/wiki/List_of_vegetable_soups" title="List of vegetable soups">Vegetable</a></li></ul>
</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Sweets</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em">
<ul><li><a href="/enwiki/wiki/List_of_cakes" title="List of cakes">Cakes</a></li>
<li><a href="/enwiki/wiki/List_of_candies" title="List of candies">Candies</a></li>
<li><a href="/enwiki/wiki/List_of_chocolate_bar_brands" title="List of chocolate bar brands">Chocolate bars</a></li>
<li><a href="/enwiki/wiki/List_of_chocolate-covered_foods" title="List of chocolate-covered foods">Chocolate-covered</a></li>
<li><a href="/enwiki/wiki/List_of_cookies" title="List of cookies">Cookies</a>
<ul><li><a href="/enwiki/wiki/Cookie_sandwich#List_of_cookie/biscuit_sandwiches" class="mw-redirect" title="Cookie sandwich">Cookie sandwiches</a></li>
<li><a href="/enwiki/wiki/List_of_shortbread_biscuits_and_cookies" title="List of shortbread biscuits and cookies">Shortbread</a></li></ul></li>
<li><a href="/enwiki/wiki/List_of_desserts" title="List of desserts">Desserts</a>
<ul><li><a href="/enwiki/wiki/List_of_custard_desserts" title="List of custard desserts">Custard</a></li></ul></li>
<li><a href="/enwiki/wiki/List_of_doughnut_varieties" title="List of doughnut varieties">Doughnuts</a></li>
<li><a class="mw-selflink selflink">Pastries</a>
<ul><li><a href="/enwiki/wiki/List_of_choux_pastry_dishes" title="List of choux pastry dishes">Choux pastry</a></li>
<li><a href="/enwiki/wiki/List_of_poppy_seed_pastries_and_dishes" title="List of poppy seed pastries and dishes">Poppy seed</a></li></ul></li>
<li><a href="/enwiki/wiki/List_of_pies,_tarts_and_flans" title="List of pies, tarts and flans">Pies, tarts and flans</a></li>
<li><a href="/enwiki/wiki/List_of_sweet_puddings" title="List of sweet puddings">Puddings</a></li></ul>
</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Misc.</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em">
<ul><li><a href="/enwiki/wiki/List_of_ancient_dishes" title="List of ancient dishes">Ancient</a></li>
<li><a href="/enwiki/wiki/List_of_bacon_substitutes" title="List of bacon substitutes">Bacon substitutes</a></li>
<li><a href="/enwiki/wiki/Baozi#Types" title="Baozi">Baozi</a></li>
<li><a href="/enwiki/wiki/List_of_brand_name_snack_foods" title="List of brand name snack foods">Brand name snacks</a></li>
<li><a href="/enwiki/wiki/List_of_breakfast_foods" title="List of breakfast foods">Breakfast</a>
<ul><li><a href="/enwiki/wiki/List_of_breakfast_beverages" class="mw-redirect" title="List of breakfast beverages">Beverages</a></li>
<li><a href="/enwiki/wiki/List_of_breakfast_cereals" title="List of breakfast cereals">Cereals</a></li></ul></li>
<li><a href="/enwiki/wiki/List_of_brunch_foods" title="List of brunch foods">Brunch</a></li>
<li><a href="/enwiki/wiki/Chifa#Chifa_dishes" title="Chifa">Chifa</a></li>
<li><a href="/enwiki/wiki/List_of_Christmas_dishes" title="List of Christmas dishes">Christmas</a></li>
<li><a href="/enwiki/wiki/List_of_chutneys" title="List of chutneys">Chutneys</a></li>
<li><a href="/enwiki/wiki/List_of_coconut_dishes" title="List of coconut dishes">Coconut</a></li>
<li><a href="/enwiki/wiki/List_of_dishes_using_coconut_milk" class="mw-redirect" title="List of dishes using coconut milk">Coconut milk</a></li>
<li><a href="/enwiki/wiki/List_of_coffee_dishes" title="List of coffee dishes">Coffee</a></li>
<li><a href="/enwiki/wiki/Comfort_food#By_country" title="Comfort food">Comfort</a></li>
<li><a href="/enwiki/wiki/Delicacy#Delicacies" title="Delicacy">Delicacies</a></li>
<li><a href="/enwiki/wiki/Hangover_food#List_of_hangover_foods" class="mw-redirect" title="Hangover food">Hangover foods</a></li>
<li><a href="/enwiki/wiki/List_of_hors_d%27oeuvre" title="List of hors d'oeuvre">Hors d'oeuvre</a>
<ul><li><a href="/enwiki/wiki/List_of_tapas" title="List of tapas">Tapas</a></li></ul></li>
<li><a href="/enwiki/wiki/List_of_foods_made_from_maple" title="List of foods made from maple">Made from maple</a></li>
<li><a href="/enwiki/wiki/List_of_military_food_topics" class="mw-redirect" title="List of military food topics">Military</a></li>
<li><a href="/enwiki/wiki/List_of_mushroom_dishes" title="List of mushroom dishes">Mushroom</a></li>
<li><a class="mw-selflink selflink">Pastries</a></li>
<li><a href="/enwiki/wiki/List_of_pies,_tarts_and_flans" title="List of pies, tarts and flans">Pies, tarts and flans</a></li>
<li><a href="/enwiki/wiki/List_of_porridges" title="List of porridges">Porridges</a></li>
<li><a href="/enwiki/wiki/Relish#Varieties" title="Relish">Relishes</a></li>
<li><a href="/enwiki/wiki/List_of_sandwiches" title="List of sandwiches">Sandwiches</a></li>
<li><a href="/enwiki/wiki/List_of_soul_foods_and_dishes" title="List of soul foods and dishes">Soul</a></li>
<li><a href="/enwiki/wiki/List_of_spit-roasted_foods" title="List of spit-roasted foods">Spit-roasted</a></li>
<li><a href="/enwiki/wiki/List_of_street_foods" title="List of street foods">Street</a></li>
<li><a href="/enwiki/wiki/List_of_syrups" title="List of syrups">Syrups</a></li>
<li><a href="/enwiki/wiki/List_of_tortilla-based_dishes" title="List of tortilla-based dishes">Tortilla-based</a></li>
<li><a href="/enwiki/wiki/Traditional_food" title="Traditional food">Traditional</a></li></ul>
</div></td></tr></tbody></table><div></div></td></tr><tr><td class="navbox-abovebelow" colspan="2"><div>
<ul><li><span class="noviewer" typeof="mw:File"><a href="/enwiki/wiki/File:Foodlogo2.svg" class="mw-file-description"><img alt="icon" src="/upwiki/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/16px-Foodlogo2.svg.png" decoding="async" width="16" height="12" class="mw-file-element" srcset="/upwiki/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/24px-Foodlogo2.svg.png 1.5x, /upwiki/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/32px-Foodlogo2.svg.png 2x" data-file-width="146" data-file-height="106" /></a></span> <a href="/enwiki/wiki/Portal:Food" title="Portal:Food">Food portal</a></li>
<li><span class="noviewer" typeof="mw:File"><span title="Category"><img alt="" src="/upwiki/wikipedia/en/thumb/9/96/Symbol_category_class.svg/16px-Symbol_category_class.svg.png" decoding="async" width="16" height="16" class="mw-file-element" srcset="/upwiki/wikipedia/en/thumb/9/96/Symbol_category_class.svg/23px-Symbol_category_class.svg.png 1.5x, /upwiki/wikipedia/en/thumb/9/96/Symbol_category_class.svg/31px-Symbol_category_class.svg.png 2x" data-file-width="180" data-file-height="185" /></span></span> <a href="/enwiki/wiki/Category:Lists_of_foods" title="Category:Lists of foods">Category: Lists of foods</a></li></ul>
</div></td></tr></tbody></table></div></div>' |
