List of pastries

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An assortment of cakes and pastries in a pâtisserie

The following is a list of 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 sweet or savory ingredients.

There are five basic types of pastry dough (a food that combines

shortcrust
-style pastries and pastry crusts.

Pastries were first created by the

ancient Egyptians. The 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] The greatest innovator was Marie-Antoine Carême who perfected puff pastry and developed elaborate designs of pâtisserie.[1]

Pastries

This article contains dynamic lists that may never be able to satisfy particular standards for completeness. You can help by adding missing items with reliable sources.
Name Image Origin Description
Alexandertorte Latvia Pastry strips filled with berries.[2][3]
Alfajor Alfajor H Argentina

Uruguay

Pastry strips filled with dulce de leche.
Apple strudel Central Europe Sliced apples and other fruit are wrapped and cooked in layers of filo pastry. The earliest known recipe is in Vienna, but several countries in central and eastern Europe claim this dish.[4]
Bahulu Malaysia A Malay pastry similar like the
eggs, sugar and baking powder. Usually served during the religious celebration in the country.[6][7]
Bakewell pudding 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 almonds. The Bakewell tart is similar but tends to use shortcrust pastry with a layer of sponge instead of custard.[8]
Baklava Ottoman Empire An Ottoman pastry that is rich and sweet, made of layers of filo pastry filled with chopped nuts and sweetened with syrup or honey.[9]
Bakpia Pathok
 Indonesia (Yogyakarta) Small, round-shaped Chinese-Indonesian pastries, usually stuffed with mung bean paste.
Banitsa Bulgaria Prepared by layering a mixture of whisked
eggs and pieces of cheese
between filo pastry, which is then baked in an oven
Banket
 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 United States Sweet breakfast pastry.
Beaver Tail
 Canada A fried dough pastry, individually hand stretched to resemble a beaver's tail then covered in different toppings including cinnamon and sugar, fruit jams, chocolate, peanut butter, butter and garlic, and M&Ms. In some parts of Canada, it is also called an "Elephant Ear".
Bedfordshire clanger United Kingdom (England) From Bedfordshire and 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) and a sweet filling at the other (typically apple).
Belekoy 1656Food Fruits Cuisine Bulacan Philippines 43 Philippines

(Bulacan)

Made with
sesame seeds and vanilla
.
Belokranjska povitica Slovenia National dish that consists of a pastry roll with fillings. (English: White country (or white mountain) rolled cake).
Berliner
 Germany/Central Europe A Berliner Pfannkuchen is a traditional North German-Central European pastry similar to a doughnut with no central hole made from sweet yeast dough fried in fat or oil, with a marmalade or jam filling and usually icing, powdered sugar or conventional sugar on top.
Bethmännchen Germany A sweet from
egg
. Typically prepared for Christmas.
Bibingka 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 France Similar to a
lemon curd
. The outer layer of sugar is sometimes partially caramelized.
Bierock Russia Savory pocket pastries originating in
Volga German community in the United States and Argentina. It was brought to the United States in the 1880s by German Russian Mennonite immigrants.[10]
Birnbrot Switzerland A traditional pastry originating in Switzerland with a filling of dried pears
Bizcocho Spain, Latin America The name given in Spain and several Latin American countries to many variants of buttery flaky pastry and some cookies
Börek 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 Netherlands Sometimes called chocoladebol ("chocolate ball") in its city of origin, is a pastry from the Dutch city of 's-Hertogenbosch (also called Den Bosch). It is effectively a large profiterole, about 12 centimetres (4.7 in) in diameter, filled with whipped cream and coated entirely or almost entirely with (usually dark) chocolate.
Bougatsa Greece A Greek breakfast pastry consisting of semolina, custard, feta or minced meat filling between layers of filo. When with semolina or custard filling is considered a sweet dessert and is topped with icing sugar and cinnamon powder.
Boyoz Turkey (İzmir) A Turkish pastry of
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 United Kingdom (Scotland) a Scottish meat pastry that originates from Forfar, Scotland. Bridies are said "to have been 'invented' by a Forfar baker in the 1850s".[11] 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."[12] They are similar to pasties, but because they are made without potatoes, are much lighter in texture.
Briouat Morocco A sweet puff pastry and part of Moroccan cuisine
Bruttiboni Italy (Prato, central Italy) Almond-flavored biscuit
Bundevara Serbia A pie filled with pumpkin, and could refer to either a savijača (made of rolled filo) or a štrudla (made of rolled dough). Both sweet and salty pies are made.
Butterkaka Sweden Similar to cinnamon rolls, but baked together in a cake pan like sticky buns.
Canelé France (Bordeaux) A small pastry with a soft and tender custard center and a dark, thick caramelized crust, classically created by brushing the mould with melted beeswax.
Cannoli siciliani Italy (Sicily) Cannoli consist of tube-shaped shells of 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 Switzerland (French) A Swiss pastry made of chocolate, usually found in the French part of Switzerland.
ChaSan
 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
 India (Kerala) A layered pastry made in the
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 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
 France
chocolate chips
.
Choux à la crème France A light
raising agent
it employs high moisture content to create steam during cooking to puff the pastry.
Cinnamon Bun
 Sweden A cinnamon roll consists of a rolled sheet of yeast-leavened dough onto which a cinnamon and sugar mixture (and raisins or other ingredients in some cases) is sprinkled over a thin coat of butter. The deep fried version is cinnamon roll or cinnamon bun doughnut. Its main ingredients are flour, cinnamon, sugar, and butter, which provide a robust and sweet flavor.
Coca Spain Typically made and consumed in territories of Catalan culture.[13][14][15][16] There are many diverse cocas, with four main varieties: sweet, savory, closed and open.
Conejito Chile Similar to berliner but baked in the oven, not fried.
Cornish pasty
 United Kingdom (England) Sometimes known as a "pastie" or "British pasty" in the United States,[17] 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.
Concave cake Taiwan A traditional Taiwanese cake commonly made using eggs, egg yolk, low-gluten flour, honey and a small portion of sugar. The cake filling leaks out when sliced, similar in appearance to a volcano.
Conversation
 France A patisserie developed in the late 18th century that is made with puff pastry, filled with a frangipane cream, and topped with royal icing.[18]
Cornulețe 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 France (Lyon) A sweet specialty of Lyon composed of chocolate and
curacao
.
Cream horn A pastry made with
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.[19]
Crêpes Suzette Bistro Jeanty – Sarah Stierch – May 2018 05 France a
Curaçao liqueur. It is often served “flambé
.”
Crocetta of Caltanissetta
 Italy (Sicily,Caltanissetta) Sweet disappeared and rediscovered in 2014. The ingredients of the crocetta ("small cross") are typical of the area of
puree, 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 France A
Kipferl – ancestor of the croissant – has been documented in Austria going back at least as far as the 13th century, in various shapes.[20] 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.[21] This bakery, which served Viennese specialities including the Kipferl and the Vienna loaf, quickly became popular and inspired French imitators (and the concept, if not the term, viennoiserie
, a 20th-century term for supposedly Vienna-style pastries). The French version of the Kipferl was named for its crescent (croissant) shape.
Croline A flaky (typically puff) pastry filled with various (traditionally) salty or spicy fillings. Normally the top side of the pastry is latticed. Both sweet and savory croline varieties exist.
Cronut United States A croissant-doughnut pastry attributed to New York City.
Croquembouche France A traditional dessert in
profiteroles all bound together with threads of caramel. It is also decorated with sugared almonds, chocolate, flowers, or ribbons; sometimes also covered in macarons or ganache.[22][23]
It is traditionally served during wedding reception.
Curry puff Southeast Asia A Southeast Asian snack. It is a small pie consisting of specialised curry with chicken and potatoes in a deep-fried or baked[24] 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 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 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
 Ottoman Empire A ring-shaped bread-pastry covered with
snack dish.[25] Similar to simit
.
Dutch letter Netherlands Typically prepared using flour, eggs and butter or puff pastry as its base and filled with almond paste, dusted with sugar and shaped in an "S" or other letter shape. It was introduced into the United States by Dutch immigrants in the mid 19th century.
Éclair
 France (likely) An oblong
pastry cream (crème pâtissière), custard, whipped cream, or chiboust cream; and iced with fondant icing.[26]
The éclair probably originated in France during the nineteenth century.
Egg yolk pastry Taiwan A traditional Taiwanese mooncake, in which the filling is made of salted duck egg yolk and red bean paste. Egg yolk pastries use naturally fermented salted egg yolks marinated in red soil with grape seed oil, and they are made with many layers.
Empanada Spain A stuffed bread or pastry baked or fried in many countries in
Arabian food.[30][31] In turn, it is believed that empanadas and the similar calzones are both derived from the Indian meat-filled pies, samosas.[32]
Ensaïmada Spain(Balearic Islands) A common cuisine eaten in most former Spanish territories in
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.[33]
Fa gao China A
fermentation (such as overnight) prior to being steam-cooked. Commonly consumed on the Chinese New Year
.
Fazuelos, Fijuelas, or Deblas
Sephardic
) 		A fried thin dough made of flour and a large number of eggs. A traditional
Moroccan Jews
eat them with cinnamon and syrup.
Fig roll Egypt (Ancient)[citation needed] An ancient
Fig Newton
Flaky pastry In baking, a flaky pastry (also known as a "quick puff pastry" or "blitz puff pastry")[34] 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 Clafoutis France a baked French dessert with fruit or nuts arranged in a buttered dish and covered with a thick flan-like batter.
Flaons
 Spain Flaons have different shapes, and fillings usually consist of some type of cheese, varying according to the location. Sweet flaons are usually sweetened 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]
Flies graveyard
 United Kingdom (England) "Flies Graveyard" or "Flies Cemetery" are nicknames used in various counties of England for sweet pastries filled with currants or raisins, which are the "flies" in the "graveyard" or "cemetery". The mixture is similar to sweet mince pies.
Franzbrötchen 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 France Galette is a term used in
cakes
. One of the most known is the "galette des rois".
Gâteau Basque
Basque
region) 		Gâteau Basque is typically constructed from layers of an
pastry cream
or preserved cherries.
Şorqoğal Azerbaijan Şor qoğal is traditional food from Azerbaijan which consist of dough thin layers with different flavors and butter between the layers.
Gibanica Balkans A traditional 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 multi-layered cakes.
Gujiya
 India A traditional Indian pastry, typically prepared by filling a round, flat pastry with a sweet filling made of dried fruits, grated coconut and condensed milk solids. It is usually fried in ghee, and sometimes soaked in sugar syrup. It is popular in the northern part of India during the festival of Holi.
Gözleme Turkey A savory traditional 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 Tibet A pastry in
Tibetan New Year and Losar
as a starter.
Gustavus Adolphus pastry 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
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 and South Hwanghae Provinces 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 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
Ashkenazi
) 		A filled-pocket cookie or pastry in
preserves, cherry, chocolate, dulce de leche, halva, or even caramel or cheese.[37]
Their formation varies from hard pastry to soft doughy casings.
Hellimli Cyprus A Cypriot savory pastry made with Halloumi cheese.
Heong Peng Malaysia Heong Peng resemble slightly flattened balls, contain a sweet sticky filling made from malt and shallots, 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 Cross Bun United Kingdom A hot cross bun is a traditional baked treat, typically made from a soft, spiced dough enriched with raisins or currants. It's known for its distinctive cross-shaped marking on top, often made of icing or a simple flour paste. Hot cross buns are commonly enjoyed as a seasonal delicacy during the Easter period, symbolizing the crucifixion of Jesus Christ on Good Friday. They are usually served toasted and buttered, making for a deliciously comforting snack or breakfast item.
Hot water crust pastry United Kingdom (England) Hot water crust is a type of pastry used for savory pies, such as pork pies, game pies and, more rarely, steak and kidney pies. Hot water crust is traditionally used for making hand-raised pies. The pastry is made by heating water, melting the fat in 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 jelly or gravy as they cool, often through a central hole in the crust made expressly for the purpose during raising.
Huff paste United Kingdom (England) Huff paste was a cooking technique that involved making a stiff pie shell
Devizes Pie, is layered forcemeat or offal cooked under a huff paste.[40][failed verification
]
Inipit 05318jfFoods of Bulacan Philippinesfvf 14 Philippines Inipit is a flat pastry made of flour, milk,
Guiguinto, Bulacan
is known for its inipit.
Jachnun
Jewish (Yemen
) 		A traditional
skhug
.
Jalebi India, Pakistan A sweet popular in
rosewater or other flavours such as kewra
water.
Jambon Ireland Square pastries filled with cheese and chunks of ham.[42]
Jesuite
 France A triangular, flake pastry filled with
Jesuit’s hat.[43]
Ji dan gao Taiwan Taiwanese sponge cakes served as desserts. They are prepared by steaming sponge cakes made of rice flour, milk, eggs and sugar.
Joulutorttu
 Finland A Christmas pastry that is traditionally made from puff pastry in the shape of a star or pinwheel and filled with prune jam and often dusted with icing sugar.
Kalács
 Hungary A
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
 Middle East A Middle Eastern sweet made of very fine
qata'if, is recorded in medieval Arab cookbooks from various regions.[45] It has also been a staple of the cuisines of the former Ottoman Empire
in the Eastern Mediterranean. Several variations of the dish exist.
Karakudamono Japan A Japanese term used to collectively describe assorted pastry confections of Chinese origin (also called togashi) that were introduced to Japan through the efforts of an envoy to Tang China.
Kifli Slovakia, Hungary Diós kifli, mákos kifli, also known as Pozsonyi kifli are crescent shaped sweet leavened pastries filled with a sweet
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 walnuts but almonds are more often used outside of Hungary. Once baked they are rolled in vanilla
flavored confectioners' sugar before allowed to cool.
Klobasnek
 Czech A savory finger food of
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 Germany A traditional German fried dough pastry that is very popular in
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 letters through it.[citation needed
]
Knish Eastern Europe An
sweet potatoes, 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
 Central Europe Holds a dollop of fruit rimmed by a puffy pillow of supple dough.
kołacz. The word kolache itself means 'a small cookie' in Macedonian
.
Kolompeh Iran Kolompeh looks like a
walnuts and cooking oil are the main ingredients.[51]
Kołacz
 Poland A traditional
Slavic
pastry have found entrance into many Central and Eastern European cuisines.
Komaj sehen
Kerman Province
) 		Prepared with dates and various nuts
Kouign-amann France (Brittany) A
Breton cake containing layers of butter and sugar folded in, similar in fashion to puff pastry albeit with fewer layers. The sugar caramelizes during baking. The name derives from the Breton
words for cake (kouign) and butter (amann).
Krempita
 Balkans A well-known dessert from the
former Yugoslavia
. The dish is usually prepared with puff pastry dough.
Kringle Scandinavia A Scandinavian pastry, a Nordic variety of pretzel, which arrived with Roman Catholic monks in the 13th century, especially in Denmark. It developed further into several kinds of sweet, salty or filled pastries. The word originates from the Old Norse kringla, meaning ring or circle.
Kroštule Croatia A traditional pastry from Dalmatia and Istria, made by deep frying the prepared dough.
Kūčiukai Lithuania A traditional Lithuanian pastry served on Kūčios, the traditional Christmas Eve dinner in Lithuania. They are small slightly sweet pastries made from leavened dough and poppy seeds. There are variations in sweetness, and though usually served soaked in poppy seed milk, they are also eaten without it.
Kürtőskalács Transylvania Also known as "chimney cake", "stove cake", or "Hungarian wedding cake", baked on a tapered cylindrical spit over an open fire. Kürtőskalács originated from Transylvania.
caramelized
on the kürtöskalács surface, creating a sweet, crisp crust.
Ladies' navels
 Turkey Ladies' navels (kadın göbeği) are balls of choux pastry which are given a dimple, deep-fried and then soaked in syrup. Other Turkish pastries have sensuous names such as girls' breasts (kız memesi) and lips of the beauty (dilber dudağı).[53][54]
Lattice A pastry used in a criss-crossing pattern of strips in the preparation of various foods. Latticed pastry is used as a type of lid on many various tarts and pies. The openings between the lattice allows fruit juices in pie fillings to evaporate during the cooking process, which can caramelize the filling.[55] Pictured is a strawberry-rhubarb pie with lattice pastry.
Leipziger Lerche 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.[56] A typical version consists of a 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]
Lek-tau-phong Taiwan A traditional Taiwanese mooncake, in which the filling is made of sweet mung bean paste stuffed with lard and shallots and baked, and sometimes a little pork is added.
Linzer torte Austria A
plum butter, thick raspberry,[58]
or apricot jam.
Lotus seed bun China A
Chinese pastry prepared by steaming a yeast-based dough and contain a lotus seed filling.[59] It can be classified as a dim sum
, though not exclusively so.
Ma'amoul Middle East Ma'amoul are small
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 France They have a debated origin, but the earliest form of modern macaron was likely baked in
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
 Malaysia, Singapore and Brunei Traditional
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.[60][61]
Makroudh North Africa A pastry of Tunisian origin eaten in
almonds.[62]
Malsouka North Africa A Tunisian pastry.[63] 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 Sweden A
baker's ammonia
.
Mantecadas
 Spain
Maragateria comarca. They taste very much like pound cake
. Pictured are commercial mantecadas.
Marillenknödel Central Europe A pastry found in the traditional
Topfenteig
" (quark cheese).
Masan Tibet A pastry in Tibetan cuisine made with tsampa, dry cubic or curd cheese, yak butter, brown sugar and water.[64]
Miguelitos
Castile-La Mancha
) 		Pastry-cake prepared from soft puff pastry, filled with a creamy custard and covered with powdered sugar.
Milhoja
 Argentina A dessert made with stacked layers of puff pastry[65] 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 Central Europe A traditional Viennese
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.[66]
Mille-feuille France The mille-feuille ("thousand sheets"), vanilla slice, cream slice, custard slice, also known as the Napoleon or kremschnitt, is a
confectioner's sugar, and sometimes cocoa, or pulverized nuts (e.g. roasted almonds). Alternatively the top is glazed with icing or fondant in alternating white (icing) and brown (chocolate) stripes, and combed
.
Moorkop 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 Austria A rich
jam
. It is traditionally eaten at Christmas time, often accompanying a glass of sweet dessert wine.
Naiyou subing Taiwan A Taiwanese buttery flaky pastry made into a thin circle. The dough has many layers, of which each is very thin and crisp. The filling is composed of butter and maltose.
Nazook Armenia Also spelled nazouk or nazuk, it is a crisp, but soft, and buttery, sweet, but not too sweet, pastry made with flour, butter, sugar, sour cream, yeast, vanilla extract and eggs for the wash. After the dough is made, it is refrigerated, then rolled out flat, covered in a spread made of flour, sugar, vanilla and butter, kind of like a streusel topping, rolled up into a long skinny loaf shape. The strip is washed with egg wash, cut into sections and then baked.
New York roll United States Originally called the Sûpreme, the pastry consists of croissant dough rolled and filled with pastry cream and dipped in ganache.
Nun's puffs France Made from butter, milk, flour, sugar, eggs and sometimes honey,
pan frying (traditionally in lard), re-frying and then baking, or baking straight away.[68][69]
Nunt
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 forest honey, which is cooked along with sugar and then mixed with coarsely cut walnuts. 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
Tatar
) 		Sometimes known as treugolnik (треугольник) among the
potatoes. Öçpoçmaq is eaten with bouillon or with tea
.
Ox-tongue pastry China A Chinese
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.
Pa de pessic, bescuit, pa d'En Pou
Catalan Countries Pa de pessic, bescuit (as it is called in the Valencian Community and other places) or pa d'En Pou (as it is called in Mallorca) is a type of thin, light and spongy dough cake, made of flour, eggs, sugar and frequently yeast. Many times it is perfumed with lemon or orange zest, and sometimes with a little cinnamon or some liquor. The basic cake that only contains eggs, sugar and flour is often called Genovese (for every 100g of flour it contains 4 eggs and 100g of sugar) and is the basis of many filled cakes.
Pain au chocolat France "Chocolate bread", also called a chocolatine in southern
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 France Typically a variant on the
crème pâtissière filling. Known in Australia as an "escargot", a member of the pâtisserie viennoise
family of baked foods.
Palmier France, French Algeria A "palm tree" (
German, Spanish, French, Italian, Jewish, and Portuguese pastry (among other cuisines, like those of the former Spanish colonies in the Americas) formed in a palm or butterfly shape. Made using puff pastry
, sugar and sometimes honey.
Pannekoek
 United States by German Americans A style of
Scotch pancake counterparts, but not as thin as Crêpes
.
Pan dulce
 Latin America (literally "sweet bread"), pan dulce is one of a common treat in Mexico and other Latin American countries.
Panzarotti
 Italy (central and southern) Filled, savory pastries, different forms of which are popular in 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 Romania, Moldova A
morello
jam. Pictured is Papanași with sour cherries (morello) and powdered sugar.
Paper wrapped cake Hong Kong
Chinese pastry, one of the most standard pastries served 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 France Made of choux pastry and a praline flavoured cream. It was created in 1891 to commemorate the Paris–Brest–Paris bicycle race.[70] Its circular shape is representative of a wheel. It became popular with riders on the Paris–Brest cycle race, partly because of its energy-giving high calorific value, and is now found in pâtisseries all over France [1].
Paste Mexico Small pastry produced in central Mexico. Unlike empanadas, 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 Latin America A name given to different typical dishes of many countries with Iberian heritage. For example, in 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 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.[71][72] Pastizzi are a popular and well-known Maltese food. Pictured are two varieties of Maltese pastizzi.
Pastry heart United States (Buffalo, New York area) A regional dessert item found in the Buffalo, New York area.[73][74] 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.[73][75]
Pâté Chaud
 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
 Middle East, Balkans Paper-thin sheets of
pastries. filo is often used in Middle Eastern and Balkan cuisine. Pictured is Baklava made with the dough. An early, thick form of filo appears to be of Central Asian Turkic origin.[76][77] May also be spelt as "Filo pastry"; this is quite a common spelling for this form of pastry in the United Kingdom
.
Pineapple cake Taiwan A Taiwanese sweet traditional pastry and dessert containing butter, flour, egg, sugar, and pineapple jam or slices.
Pionono Hispanic May refer to several varieties of pastry popular in Spain, Latin America and The Philippines. Pictured are pionono in Málaga, Spain.
Pithivier France (probably Pithiviers) (Pithiviers in French) is a round, enclosed
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), savory
pies with a meat or cheese filling can also be termed as a Pithivier.
Plăcintă Romania, Moldova, Ukraine Plăcintă
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 (Dutch) Æbleskiver (Danish) Northern Europe A style of
Scotch pancake or as French Crêpes. They can be leavened by yeast, egg white, or a chemical agent like baking powder
.
Pogača Balkans
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 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 walnuts, making it a walnut roll.
Pot pie United States, Canada In US and Canadian dialects, is a type of meat pie with a top pie crust that is commonly used throughout the continent, consisting of flaky pastry. Pot pies may be made with a variety of fillings including poultry, beef, seafood, or plant-based meat substitute fillings, and may also differ in the types of crust. Chicken pot pie is the most popular variety of the dish.
Prekmurska gibanica Slovenia Gibanica or layered cake that includes a thinly-rolled pastry dough in its preparation. It originated in the region of Prekmurje, Slovenia.[79] It contains poppy seeds, walnuts, apples, raisins, and ricotta fillings. Although native to Prekmurje, it has achieved the status of a national speciality of Slovenia. It is also popular in northern Croatia.
Profiterole France Known as a "cream puff" in the United States, a profiterole is a
filled with whipped cream, pastry cream, or ice cream. This treat is typically very sweet. The puffs may be decorated or left plain or garnished with chocolate sauce, caramel, or a dusting of powdered sugar
.
Puff pastry Europe In baking, 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 (never mashed, as this will destroy layering) and used to produce various pastries. It is sometimes called a "water dough" or détrempe.
Puits d'amour Puits d'amour France A
confectioners' sugar or covered with caramel
. The name has erotic connotations; it literally translates into English as 'wells of love.’
Punsch-roll Sweden A Swedish, small cylindrical pastry covered with green marzipan with the ends dipped in chocolate, with an interior consisting of a mix of crushed cookies, butter, and cacao, flavoured with punsch liqueur. The Dutch variant is called 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] Other names are arraksrulle (as arrak is an ingredient in punsch) and "150-ohmer" (due to the brown-green-brown coloring).[citation needed] 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 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 Iran An almond-filled deep-fried
Persian cake,[80] prepared with flour, almonds, powdered sugar, vegetable oil, and cardamom. The city of Yazd
is well known for its qottab.
Quesito United States
(Puerto Rico) 		A cheese-filled pastry twist from Puerto Rico.[81] 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 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 Malaysia Also known as roti tisu or tissue prats, one of the more-creative-looking Malaysian Mamak foods. It is also known as roti helikopter (helicopter bread). Roti tissue is a thinner version of the traditional roti canai, as thin as a piece of 40–50 cm round-shaped tissue. The finishing touches to the making of roti tissue require skill, and they depend on the creativity of the maker. Pictured: Roti tissue, and a glass of Teh tarik
Roze koek Netherlands Roze koek ("pink cake") is a typical Dutch pastry that consists of a small flat cake with a layer of pink fondant. The most well-known brand is Glacé.
Rugelach
Ashkenazi
) 		A
Cornulete.[citation needed] Traditional rugelach are made in the form of a crescent by rolling a triangle of dough around a filling.[82][83] Some sources state that the rugelach and the French croissant share a common Viennese ancestor, crescent-shaped pastries commemorating the lifting of the Turkish siege in 1793[84] (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
 Finland A Finnish pastry flavored with almonds and rum or arrack and usually weighing about 100 grams. 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 Salento, Italy Made with puff pastry and a stuffing that varies style by style
Sacher Torte Austria A chocolate cake consisting of a dense chocolate cake with a layer of apricot jam in between two halves, coated in dark chocolate icing on the top and sides
Samosa Indian subcontinent A fried or baked pastry with a savory filling such as spiced
Mediterranean, the Horn of Africa, North Africa, and South Africa
.
Schaumrolle Austria Cone or tube of pastry, often filled with whipped cream
Schnecken Germany Schnecken were a traditional Saturday morning treat in German homes at the beginning of the 20th century, and was also commonly found in the Jewish immigrant communities in the Philadelphia and Baltimore areas of the United States. The name schnecken means "snails" in English, and refers to the shape of the pastry. Schnecken are commonly confused with rugelach, another German pastry that is different in two respects: (1) schnecken dough is made with sour cream, while rugelach is made with cream cheese; and (2) schnecken are rolled and sliced, whereas rugelach are formed from individual triangles of dough.
Schneeball
 Germany Made from
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 Germany A popular pastry in
krapfen with the difference that it is not sweet. Nowadays they are rare, and few bakers produce them.[citation needed
]
Semla Sweden The oldest version of 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
wedges) or German heisse Wecken (hot buns) and falsely interpreted as "hotwall".[86][87][88]

Today, the Swedish-Finnish semla[89] 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 North Africa A Moroccan, Algerian and Tunisian doughnut, cooked in oil. Sfenjs are eaten sprinkled with sugar or soaked in honey. Sfenj is an Arabic word ("isfenj") which means "sponge".
Sfințișori 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
 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 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 self-raising flour, however. Shortcrust pastry can be used to make both sweet and savory pies.
Sou China Dried flaky
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.
Savory spinach pie
 Balkans A savory spinach pie is in the
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.
Strudel Central Europe Layered pastry, typically with a sweet filling inside. Often served with cream. Strudel became well known and gained popularity in the 18th century through the Habsburg Empire. Pictured is a pecan strudel. See also – Apple strudel; Milk-cream strudel
Stutenkerl Germany Part of the
Protestant Reformation
, to make the originally Catholic bishop figure more secular.
Sufganiyah Israel A ball-shaped doughnut that is first deep-fried, then pierced and injected with jelly or custard, and then topped with powdered sugar. Widely consumed in Israel in the weeks leading up to and including the Hanukkah holiday.[91]

The same type of deep-fried bun is a traditional pastry in German speaking countries and has diverse

names
. There, it is traditionally consumed on New Year's Eve and the carnival holidays. In Denmark they are well known as Berliner van kuchen or just Berliner.

Suncake Taiwan A Taiwanese dessert originally from the city of Taichung, in central Taiwan. The typical fillings consist of maltose (condensed malt sugar), and they are usually sold in special gift boxes as souvenirs for visitors. Some famous suncake pastry shops always have long lines of people waiting to buy boxed suncakes. Suncakes are round, and they may vary in size. They are characterized by flaky crusts. Most people eat them with tea, and some people dissolve them in hot water to make a porridge-like dessert.
Taiyaki Japan A Japanese pastry shaped to resemble a
bungeoppang
.
Taro pastry Taiwan A Taiwanese shortbread snack with a spherical shape and made with taro as sweet filling
Toaster pastry United States Designed to be 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
 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
 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), at the conclusion of the Twelve Days of Christmas.
Tortita negra Spain Translated in English as "little black pastry", a Spanish dessert which is flat at its base and round on the sides. They are eaten in Argentina, Colombia and Venezuela, and are a popular food at children's parties.[92]
Trdelník 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 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
 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 Eastern Europe Ring of dough and cottage cheese in the middle, often with raisins or bits of fruit
Vetkoek 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 France Viennoiserie (French etymological sense: 'things of Vienna') are
apple turnover
.
Vol-au-vent France (Paris) French for "windblown" to describe its lightness, it is a small hollow case of
Rue de la Paix, France, in 1803–04.[93] But the pastry is mentioned at least as far back as 1797;[94] 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.[95]
Xuixo A xuixo Spain (Catalonia) A cylindrical pastry filled with crema catalana that is deep fried and covered with crystallized sugar.
Yurla Tibet Wheat pastry with butter, particularly common in Nyainrong County in northern Tibet.[64]
Zeeuwse bolus
Sephardic
)) 		Sweet pastry from the Dutch province of Zeeland, made by baking a type of dough in a spiral shape and then covered with treacle and cinnamon.
Zlabia
 Southwest Asia, Northeast Africa A version of the South Asian 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

See also

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External links

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