Pastries

Pastel de nata is a traditional egg custard tart that is popular throughout the world. It is believed that for the best result, the filling should not be too sweet and should not have flavors of lemon nor vanilla. Instead, the tarts should be spri... READ MORE

Pastel de Belém is a traditional egg custard tart and a predecessor to the famous pastel de nata. The tarts are made with a pastry shell that's filled with a combination of milk, eggs, sugar, lemon, and cinnamon. The first recipe for pastel... READ MORE

Pazarske mantije is a Serbian dish originating from Novi Pazar. This dish resembles the Bosnian burek in flavor, but the shape is quite different – it's shaped into small spheres that are arranged in a baking pan and baked together.... READ MORE

Antakya künefesi is a traditional kunāfah variety hailing from the ancient Turkish city of Antakya, made from shredded phyllo pastry filled with creamy unsalted cheese. The origins of this dish can be traced back to the Ottoman Empire, and to... READ MORE

Trigona panoramatos is a traditional sweet pastry originating from the outskirts of Thessaloniki. These crispy and buttery triangular (cone-shaped) phyllo pastries are typically soaked in syrup and filled with creamy custard. The custard is usuall... READ MORE

These flaky, golden-colored, crescent-shaped pastries are best made with pure butter and a slightly sweet yeast dough. If made properly, the yellow-white interior should be just the slightest bit elastic when pulled from the center, ready to be co... READ MORE

Pączki are traditional Polish doughnuts are made from yeast-leavened dough that's rich in eggs, sugar, milk, and fats. A touch of spirit, such as rum, is often added to the dough for pączki to prevent the absorption of oil during frying. They are ... READ MORE

Kunāfah consists of two crunchy layers of shredded and buttered kataifi or knefe dough, filled with a luscious cheese cream that's often flavored with orange zest and cardamom, then drenched in a sugar syrup infused with lemon ju... READ MORE

A type of sweet börek, katmer is a specialty of Gaziantep, or simply Antep – Türkiye's gastronomic capital and a rich melting pot of diverse cultures and cuisines nestled in southeastern Anatolia – an ancient city whose claim... READ MORE

Bougatsa is a traditional, rustic Greek pie consisting of a phyllo pastry layered with a filling of semolina custard, although there are variations with minced meat or cheese. The name of the dish is a derivation of the Ottoman word pogatsaREAD MORE

The cinnamon roll or kanelbulle is a famous Swedish pastry made with yeasted, butter-rich, sweetened, and cardamom-flavored dough and has a cinnamon, butter, and sugar filling. Traditionally, kanelbulle will also have pearl sugar on top, although ... READ MORE

The Bulgarian pie banitsa made with cheese is the main version of this traditional pie. It's made by layering sheets of buttered phyllo pastry with a combination of eggs, yogurt, and cheese such as sirene and feta. There's an optional ingredient i... READ MORE

Empanadas argentinas, or Argentinian empanadas, make up a group of traditional Argentinian pastries filled with a variety of ingredients, from meat to cheese and vegetables. Although they are mostly enjoyed in their savory form, there are sweet de... READ MORE

The ancient Anatolian city of Antep, today known as Gaziantep, is Türkiye's gastronomic capital famous for being home to the world’s finest pistachios and the delicious Antep baklavası. Originally an Ottoman legacy, baklava is regarded ... READ MORE

Karipap or curry puff is a small, deep-fried or baked pastry shell filled with thick chicken and potatoes curry. It is believed that the flavorful snack was invented by the Malays from the Malay Peninsula and parts of Sumatra and Borneo. ... READ MORE

Nonnevot is a unique pastry originating from Limburg, dating back to at least the 17th century. The dough is prepared with flour, yeast, milk, salt, butter, lard, and brown sugar. It is then deep-fried until it develops a golden-brown color. Altho... READ MORE

Zelnik is a traditional North Macedonian pie that can be filled with a variety of different ingredients such as cheese, spinach, eggs, meat, leeks, or cabbage. For the best result, zelnik should be brushed with butter and oil before bakin... READ MORE

Sfenj are popular Moroccan and Algerian doughnut-like fritters made from sticky unleavened batter, similar to Libyan sfinz and Tunisian bambalouni. The dough is traditionally shaped into rings and deep-fried until it develops a g... READ MORE

Fouskakia are traditional Greek donuts or loukoumades that are prepared on the islands of Skopelos and Alonnisos, in the northwest Aegean Sea. The name of this specialty derives from the Greek word foúska, meaning a bu... READ MORE

The remarkable baklava is a luscious dessert created with layers of thin phyllo dough intertwined with chopped nuts, all doused in a sweet, viscous syrup. The popularity of baklava has long surpassed borders, regions, and ethnic groups to become a... READ MORE

American-style cinnamon rolls are characterized by the pillowy, soft dough and their much larger size and softer texture when compared to their European cousins. They are made with yeasted dough that is rolled into a rectangle, spread with butter,... READ MORE

A traditional pastry dessert with a rich and vivid history, apfelstrudel (apple strudel) is one of Austria's most popular delicacies. This sweet treat consists of thin layers of dough filled with a flavorful apple filling. Its story starts with th... READ MORE

Burek consists of layers of phyllo dough stuffed with various savory fillings. Despite its Turkish origins, this dish has evolved into a proud gem of Bosnian national cuisine. Although most locals claim that only burek with ground beef can be call... READ MORE

One of the most common fast food items in Brazil is known as pastel, a deep-fried, stuffed pastry. This half-circle or rectangle-shaped miniature pie is stuffed with a variety of ingredients, most commonly shredded chicken, ground beef, mozzarella... READ MORE

This delicious German sweet pastry is traditionally served with a cup of coffee on the side. Initially made only in the Hamburg area, it is now also available in other German cities. The original recipe for these little pastries includes flour, bu... READ MORE

This delectable cheese-filled focaccia hails from the town of Recco, Liguria's gastronomic capital where it can be found in every bakery, pizzeria, and restaurant. It was reportedly invented in the 12th century when, according to legend, the citiz... READ MORE

Burek sa sirom is a phyllo pastry that is round or coil-shaped and filled with a mixture of cheese and eggs. The dough is made with flour, salt, and water (and perhaps a bit of oil) and stretched into translucent sheets. The sheets of phyllo dough... READ MORE

Paçanga böreği is a Turkish börek variety that's especially popular in the region of Anatolia and in Istanbul, where it's regarded as a traditional Sephardic Jewish specialty of the city. It's made by stuffing yufka or ph... READ MORE

These traditional Lithuanian pastries are made with a dough that is enriched with butter, eggs, and either kefir or sour cream. The dough is hand-rolled, and it is traditionally filled with minced mutton that is flavored with onions and various he... READ MORE

This Turkish sweet is made with a smooth, green, paste-like filling known as fıstık ezmesi (lit. pistachio butter). It is like a pistachio version of marzipan, and its bright green color is all-natural—it comes from the early-harves... READ MORE

This traditional Middle Eastern dessert is often enjoyed on Iftar (a fast-breaking meal) during the holy month of Ramadan. The dish is made with thin sheets of phyllo dough that are wrapped into small elongated rolls while the center is filled wit... READ MORE

Sirnica is a savory Bosnian pie consisting of phyllo dough that is filled with a combination of fresh cow cheese, sour cream, and eggs. Thin sheets of dough, locally known as jufka, are spread with the cheese mixture and the whole pie is ... READ MORE

These empanadas are a specialty of the region of Tucumán, and they are quite different than numerous empanadas found in Buenos Aires. Tucumanas are typically handmade according to old, traditional recipes, and are characterized by a crispy ... READ MORE

Graffe are soft Neapolitan fried sweets that are traditionally prepared for Carnival. It is believed that they were inspired by famous Austrian krapfen. The main characteristic of these leavened, doughnut-shaped fritters with a hole in th... READ MORE

Mekitsa is a popular Bulgarian dish that is traditionally served for breakfast. It is a flatbread made with kneaded dough that is then deep-fried in hot oil. The dough usually consists of flour, water, salt, oil, eggs, yogurt, and a leavening agen... READ MORE

Bambalouni are traditional Tunisian doughnuts that are especially popular in the village of Sidi Bou Said. They are made with flour, hot water, yeast, and salt. After the dough has been prepared, it is fried in hot oil until golden brown, and the ... READ MORE

This empanada variety originates from Córdoba in Argentina, hence the name. It is sweet and savory because it's filled with beef, raisins, potatoes, olives, and white sugar. Other ingredients include hard-boiled eggs, onions, garlic, red wi... READ MORE

Börek is a baked dish consisting of a savory or sweet filling wrapped in yufka - thinly stretched sheets of dough made with flour, water, and salt. Heartier than phyllo, but thinner than a tortilla, hand-made yufka is typically brush... READ MORE

Krapfen was probably the first European-style doughnut to appear, followed by similar varieties in other countries. These pastries are traditionally prepared with leavened dough that is deep-fried until golden and crispy on the outside, while they... READ MORE

Spanakopita is a Greek spinach pie consisting of a buttery, flaky phyllo pastry with a filling of cooked spinach, lemon juice, feta cheese, and sometimes dill. It can be served either as a small snack, an appetizer, or a light main course. Due to ... READ MORE

The epitome of a cozy Sunday breakfast in Denmark is a crispy sweet treat known as Danish pastry. It is made with laminated dough, where the dough is repeatedly covered with butter and folded over itself. The result is a creation that is quite sim... READ MORE

Pain au chocolat is a French viennoiserie roll made with a combination of rectangular, yeast-leavened dough and a few chocolate sticks or chocolate ganache. The filled dough is rolled, baked, then served, ideally while still hot or warm. This flak... READ MORE