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apple pie is a fruit pie (or tart) in which the principal
filling ingredient is apples. It is sometimes served with whipped cream on top.
Pastry is generally used top-and-bottom, making a double-crust pie, the upper
crust of which may be a disk...
Baklava is a rich, sweet pastry made of layers of phyllo
dough filled with chopped nuts and sweetened with syrup or honey. It is
characteristic of the cuisines of the former Ottoman Empire, as well as Iran,
the Caucasus and much of central and southwest Asia...
Black Forest cake (American English) and Black Forest
gateau (British English) are the English names for the southern German dessert
Schwarzwälder Kirschtorte (literally "Black Forest cherry torte")...
Brigadeiro (Portuguese for Brigadier) is a simple Brazilian chocolate candy
created in the 1940s, and named after Brigadier Eduardo Gomes,
a famous Brazilian politician, and its shape is
reminiscent of that of some varieties of chocolate truffles...
Cannoli, (plural) in Sicilian, are Sicilian pastry desserts.
The singular is cannolo, meaning “little tube”, with the etymology
stemming from the Latin "canna", or reed. Cannoli originated in Sicily
and are an essential part of Sicilian cuisine...
Cassata or Cassata siciliana is a traditional sweet from the
area of Palermo, Sicily (Italy). It has a characteristic
striped green-and-white form. Cassata may also refer to a Neapolitan ice
cream containing candied or dried fruit and nuts...
Churchkhela (also written churchkhella, Georgian: ჩურჩხელა,
Russian: ÷óð÷õåëà) is a traditional sausage-shaped candy originating from the
Caucasus, mainly Georgia, and also common in Russia and Turkey...
Cozonac is a traditional Bulgarian and Romanian sweet bread. It is usually
prepared for Easter in Bulgaria and mostly for every major holiday (Christmas,
Easter, New Year) in Romania...
Crème brûlée (French
for "burnt cream"), burnt cream,
crema catalana, or Trinity cream is a dessert consisting
of a rich custard base topped with a contrasting layer of hard caramel. It is
served cold, or with the custard cold and the caramel warm...
Crème caramel, flan, or caramel custard is a rich custard
dessert with a layer of soft caramel on top, as opposed to
crème brûlée, which
is custard with a hard caramel top...
Crema catalana or crema de Sant
Josep, is the Catalan version of
crème brûlée. It is usually served on Saint
Joseph's Day (March 19). The custard is flavoured with lemon or orange zest and
A crêpe is a type of very thin pancake. The word is of French origin, deriving from the Latin crispa,
meaning "curled." While crêpes originate from Brittany, a region in the
northwest of France, their consumption is nowadays widespread in
Custard tarts have long been a favourite pastry in the
British Isles, and are also widely enjoyed in Australia and New Zealand. They
are often called egg custard tarts or simply egg custards to distinguish the
egg-based filling from the commonly-served cornflour-based custards...
Dampfnudel (lit. "steam-noodle") is a sort of
white bread eaten as a meal or as a dessert in Germany. It's a typical
southern German dish...
Dulce de leche in Spanish is a milk-based sauce. Found as
both a syrup and a caramel candy, it is prepared by slowly heating sweetened
milk to create a product that is vaguely similar in taste to caramel. It is also
the basis for the elaboration of many sweets and desserts which form part of the
classics of the Argentinian, Colombian, Paraguayan, Chilean, Peruvian,
and Brazilian cuisine...
The Gianduiotto is a Piedmontese chocolate
whose shape is similar to an upturned boat. Gianduiotti are individually wrapped
in a tinfoil cover, usually gold or silver-colored. It is the speciality of
Turin, and takes its name from Gianduja, a mask in commedia dell'arte...
Halo-halo (from Tagalog word halò, "mix") is a popular
Filipino dessert that is a mixture of shaved ice and milk to which are added
various boiled sweet beans and fruits, and served cold in a tall glass or bowl...
Halva refers to many types of dense, sweet confections, served
across the Middle East, Central Asia, South Asia, the Balkans, and the Jewish
Hong Kong egg tarts, or egg custard tarts are a kind of
pastry popular in many parts of the world, particularly in Chinese and Western
European cuisines. The tarts consist of an outer pastry crust that is filled
with egg custard and baked...
Key lime pie is an American dessert made of key lime juice,
egg yolks, and sweetened condensed milk in a pie crust. The traditional conch
version uses the egg whites and has a meringue topping...
Kisiel or kisel (Russian: êèñåëü)
is a popular dessert in Eastern and Northern Europe. It consists of sweetened
juice, thickened with arrowroot, cornstarch or potato starch, and sometimes red
wine or dried fruits are added...
Kolak or Kolek is an Indonesian dessert made with palm sugar
and coconut milk, with pandanus leaf (P. amaryllifolius) for flavour. In some
versions, mung beans are also used, and cooked till soft...
Krówki (plural; Krówka singular), literally "little cows,"
are Polish fudge, semi-soft milk toffee candies. It is one of the most common Polish confectioneries, sold worldwide, and might
be considered "Dulce de Leche
Kulich [in Russian êóëè÷ meaning "Easter cake"] is a kind of
Easter bread, traditional in the Orthodox Christian faith — Russia, Belarus,
Bulgaria, Serbia, Ukraine, etc...
Mantou often referred to as
Chinese steamed bun, is
a kind of steamed bun originating in China. It is typically eaten as a staple in
northern parts of China where wheat rather than rice is grown. Deep-fried mantou
- a popular dessert served with sweetened condensed milk...
Mississippi mud pie is a chocolate-based
dessert pie that possibly originated in the US state of Mississippi. The
treat contains a gooey chocolate filling on top of a crumbly chocolate
crust. The pie is usually served with ice cream...
A muffin is a type of bread that is baked in
small portions. Many forms are somewhat like small cakes or cupcakes in
shape, although they usually are not as sweet as cupcakes and generally
lack frosting. Savory varieties, such as cornbread muffins, also exist...
The Nanaimo bar is a dessert of Canadian origin popular
across North America. A type of chocolate no-bake square, it is named after the
West-Coast city of Nanaimo, British Columbia...
Nata de coco is a chewy, translucent,
jelly-like food product produced by the bacterial fermentation of
coconut water and carrageenan (a family of linear
sulphated polysaccharides which are extracted from red seaweeds)...
Ostkaka, ("ost" meaning "cheese" and "kaka" meaning "cake" in
Swedish) also known as Swedish cheesecake or Swedish curd cake, is a Swedish
dessert that has its roots in two different parts of Sweden, Hälsingland and
Panettone is a
typical bread of Milan, usually prepared and enjoyed for Christmas and New Year
around Italy, and one of the symbols of the city. Maltese nationals are also
traditionally associated with this sweet bread...
Pastel de Nata (Portuguese: Pastéis de Nata) or
Pastel de Belém is a type of egg tart found throughout Portugal's pastry shops
Pavlova is a meringue-based dessert named after the Russian
ballet dancer Ánna Pávlova. Colloquially referred to as "pav",
it is a cake of meringue with a crispy crust and a
soft, light interior...
A rum baba or baba au rhum
is a small yeast cake saturated in liquor, usually rum, and sometimes
filled with whipped cream or pastry cream. It is most typically made in
individual servings (about a 2" tall slightly tapered cylinder)...
Sachertorte is a chocolate cake, invented by Franz Sacher in 1832 for Klemens
Wenzel von Metternich in Vienna, Austria. It is one of the most famous Viennese
strudel is a type of sweet layered pastry with a filling
inside, often served with cream. It became well known and gained popularity in
the 18th century through the Habsburg Empire...
Syrniki (Russian: ñûðíèêè)
are fried quark cheese pancakes in Russian, Belarusian, Lithuanian, Polish, and Ukrainian
with sour cream, jam, honey, or apple sauce. The cheese mixture may contain
raisins for extra flavor...
Tarte Tatin is an
upside-down apple tart in which the apples are caramelized in butter and sugar
before the tart is baked...
Tiramisu (Italian: Tiramisù) is one of the most popular Italian cakes. It is made of savoiardi
(otherwise known as lady finger biscuits) dipped in
espresso or strong coffee or
rum, layered with a whipped mixture of egg yolks,
mascarpone, and sugar, and
topped with cocoa...
Turkish Delight (Lokum) or Cyprus Delight (Loukoumia) is a
confection made from starch and sugar. It is often flavored with rosewater,
mastic or lemon; rosewater gives it a characteristic pale pink color...
A turnover is a kind of pastry 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
Ube (or ubi) is the Filipino word for purple yam (Dioscorea
alata). It contains pigments that gives its violet color. In the
Philippines, ube is cooked with sugar and eaten as a sweetened dessert
or jam called halaya ube which is a medium violet color...
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