WAn Arctic roll is a British ice cream cake made of vanilla ice cream wrapped in a thin layer of sponge cake to form a roll, with a layer of raspberry flavoured sauce between the sponge and the ice cream.
WA banana boat is a traditional campfire treat consisting of a banana cut lengthwise and stuffed with marshmallow and chocolate, then wrapped in aluminium foil and cooked in the embers left over from a campfire. Sometimes the banana boat is topped with caramel sauce prior to cooking. The banana boat is sometimes referred to as a hybrid between a Banana split, and a S'more.
WBánh bía, sometimes spelled bánh pía, is a type of Vietnamese cuisine bánh. A Suzhou style mooncake adapted from Teochew cuisine. The Vietnamese name comes from the Teochew word for pastry, "pia". In Saigon, the pastry is called “bánh bía” while in Sóc Trăng and Vũng Thơm it is known by "bánh Pía". Some Vietnamese call it bánh lột da, which translates to "peeling flakes pastry", and those from the Bến Tre region call it bánh bao chi, which is the name for Mochi elsewhere in Vietnam. Popular fillings include durian, shredded pork fat, salted egg yolk, mung bean paste, taro and coconut.
WBánh rán is a deep-fried glutinous rice ball Vietnamese dish from northern Vietnam. In Vietnamese, bánh is a category of food including cakes, pies, and pastries, while rán means "fried."
WBolo de rolo is a typical Brazilian dessert, from Pernambuco state. The cake batter is made with flour, eggs, butter and sugar. This dough is wrapped with a layer of guava paste, giving the appearance of a swiss roll with much thinner layers. It is recognized as a national dish in Brazilian law.
WA bombolone is an Italian filled doughnut and is eaten as a snack food and dessert. The pastry's name is etymologically related to bomba (bomb), and the same type of pastry is also called bomba in some regions of Italy. The etymological connection is probably due to the resemblance to a grenade or old-fashioned bomb and may today possibly also be regarded as a reference to the high calorie density of this recipe.
WThe Boston cream (pie) doughnut or donut is a round, solid, yeast-risen doughnut with chocolate frosting and a custard filling, resulting in a miniature doughnut version of the Boston cream pie.
WCannoli are Italian pastries consisting of tube-shaped shells of fried pastry dough, filled with a sweet, creamy filling usually containing ricotta—a staple of Sicilian cuisine. They range in size from 9 to 20 centimetres. In mainland Italy, they are commonly known as cannoli siciliani.
WChapssal doughnuts are Korean doughnuts made with glutinous rice flour. The mildly sweet doughnuts are often filled with sweetened red bean paste and coated with the mixture of sugar and cinnamon powder. Glutinous rice flour dough creates the crunchy outside texture and chewy inside texture. Beside food stalls in traditional markets, the doughnuts are also sold through franchise bakeries such as Dunkin' Donuts Korea and Paris Baguette.
WThe cocktail bun is a Hong Kong-style sweet bun with a filling of shredded coconut. It is one of several iconic types of baked goods originating from Hong Kong.
WA conversation tart is a type of pâtisserie made with puff pastry that is filled with frangipane cream and topped with royal icing. The recipe was created in the late 18th century to celebrate the publication of les Conversations d'Émilie by Louise d'Épinay.
WCornulețe are Romanian and Moldovan pastries 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, with the shape representing a crescent. They are traditionally eaten during Romanian holidays, especially during Christmas time, or other special occasions.
WVariations of cream buns or cream rolls exist all around the world. Typically they are made with an enriched dough bread roll that is split after baking and cooling and filled with cream.
WA cream horn is a pastry made with flaky or puff pastry, and whipped cream.
WA croquembouche or croque-en-bouche is a French dessert consisting of choux pastry puffs piled into a cone and bound with threads of caramel. In Italy and France, it is often served at weddings, baptisms and first communions.
WCuccidati, and also known variously as buccellati, Italian fig cookies or Sicilian fig cookies, are fig-stuffed cookies traditionally served at Christmas time.
WAn éclair is a pastry made with choux dough filled with a cream and topped with chocolate 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 is filled with custard, whipped cream or chiboust cream, then iced with fondant icing. Other fillings include pistachio- and rum-flavoured custard, fruit-flavoured fillings, or chestnut purée. The icing is sometimes caramel, in which case the dessert may be called a bâton de Jacob.
WFigolla is a Maltese pastry stuffed with a marzipan-like filling and served as an Easter sweet. These are often shaped like hearts, crosses, stars, fish, any symbol which links to Christianity, particularly Catholicism, but in modern times these can be shaped into anything the person you give one to is passionate about.
WFlaó is a cheesecake or tart found in Spanish cuisine popular from Catalan speaking areas. It is claimed by Majorca, Ibiza and Formentera, with some controversy. Traditionally flaons were part of Easter family celebrations in Menorca, but now they are available all year round.
WGerman baked apples are a German dish of baked apples traditionally made with the Dutch Belle de Boskoop apple. They can be prepared with many different fillings and are a common Christmas dish. Often they are served with vanilla custard.
WHo Hos are small, cylindrical, frosted, cream-filled chocolate snack cakes with a pinwheel design based on the Swiss roll. Made by Hostess Brands, they are similar to Yodels by Drake's and Swiss Cake Rolls by Little Debbie.
WHodu-gwaja, commonly translated as walnut cookies, walnut cakes, and walnut pastries, is a type of cookie originated from Cheonan, South Korea. It is also known by the name hodo-gwaja in and outside Korea.
WHoppang is a warm snack that is sold throughout South Korea. It is a convenience food version of jjinppang and is typically filled with smooth, sweetened red bean paste.
WHostess CupCake is an American brand of snack cake produced and distributed by Hostess Brands and currently owned by private equity firms Apollo Global Management and Metropoulos & Co. Its most common form is a chocolate cupcake with chocolate icing and vanilla creme filling, with eight distinctive white squiggles across the top. However, other flavors have been available at times. It has been claimed to be the first commercially produced cupcake and has become an iconic American brand.
WA jam doughnut or jelly donut, is a doughnut filled with jam filling. Varieties include Polish Pączki, German Berliner, sufganiyot in Israel, jam-filled doughnuts, and jelly-filled doughnuts. Krafne from Southern Europe also include a jelly-filled variety. In Italy, bomboloni are popular. Bavaria and Austria also have a jelly doughnut known as Krapfen that is typically filled with apricot jam and topped with powdered sugar.
WKhanom Buang, known as Thai crepes in English. Kanom Bueang is an ancient Thai snack known as crispy pancakes in English. It is a popular form of street food in Thailand. These crepes look a bit like tacos. Khanom bueang are usually first topped or filled with meringue, followed by sweet or salty toppings such as shredded coconut, Foi Thong, or chopped scallions.
WKhanom khai hong, formerly known as khanom khai hia, is a kind of Thai dessert. It may be considered as a Thai-style doughnut balls.
WKhanom sot sai, also known as khanom sai sai, is a Thai dessert with a sweet filling. It is made up of coconut and palm sugar, and the filling is covered with steamed rice flour mixed with coconut cream. It was used at Thai wedding ceremonies in ancient times. It is traditionally packed by wrapping in a banana leaf.
WKhao tom, or Khao tom mat is a Southeast Asian dessert eaten by Laotian and Thai people, consisting of seasoned steamed sticky rice wrapped in banana leaves. Other names include Khao tom mad, Khao tom kluai, Khao tom phat, and Khao tom luk yon.
WKkulppang, (꿀빵) also known as honey bread, is a sticky, sweet bread filled with sweetened red bean paste. Softer, fluffier ones that are made in Tongyeong, South Gyeongsang Province in South Korea, are called Tongyeong-kkulppang, being a local specialty. In an adjacent city called Jinju, crunchier Jinju-kkulppang is sold as a local specialty. Shortly after the Korean War, many bakeries in Tongyeong were sold. Fishermen and shipbuilding workers who worked on the beach simply ate a meal or snack because they could be kept for a long time despite the warm climate of Tongyeong.
WKnafeh is a traditional Middle Eastern dessert made with spun pastry called kataifi, soaked in sweet, sugar-based syrup, and typically layered with cheese, or with other ingredients such as clotted cream, pistachio or nuts, depending on the region. It is popular in the Arab world, particularly Egypt and the Levant, being considered the most representative and iconic Palestinian dessert. Variants are also found in Turkey, Greece, and the Balkans.
WThe Long John is a bar-shaped, yeast risen pastry like a doughnut either coated entirely with glaze or top-coated with cake icing. They may be filled with custard or creme. The term Long John is used in the Midwestern U.S. and Canada, and has been used in Texas.
WMa'amoul is a filled butter cookie made with semolina flour. The filling can be made with dried fruits like figs or dates or nuts such as pistachios or walnuts and occasionally almonds.
WMaids of Honour tart is a traditional English baked tart consisting of a puff pastry shell filled with cheese curds. A variation is to add jam or almonds and nutmeg. Traditionally the tart was a puff pastry filled with sweetened milk curds.
WMakroudh is a cookie from the cuisines of the Maghreb and Malta. It is filled with dates and nuts or almond paste, that has a diamond shape – the name derives from this characteristic shape.
WMandu-gwa is a Korean sweet dumpling filled with sweetened ingredients and coated with jocheong. It is a type of yumil-gwa, a deep-fried hangwa made with wheat flour. Mandu means "dumplings" and gwa means "confection". Mandu-gwa is typically eaten as a dessert or bamcham.
WThe melomakarono is an egg-shaped Greek dessert made mainly from flour, olive oil, and honey. Along with the kourabies it is a traditional dessert prepared primarily during the Christmas holiday season.
WThe milk-cream strudel is a traditional Viennese strudel. It is 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 filling made from diced, milk-soaked bread rolls, egg yolk, powdered sugar, butter, quark, vanilla, lemon zest, raisins and cream and is served in the pan with hot vanilla sauce.
WA Moon Pie, stylized as MoonPie, is an American confection, popular across much of the United States, which consists of two round graham cookies, with marshmallow filling in the center, dipped in a flavored coating. The snack is often associated with the cuisine of the American South, where they are traditionally accompanied by an RC Cola. Today, MoonPies are made by Chattanooga Bakery, Inc. in Chattanooga, Tennessee.
WA mooncake is a Chinese bakery product traditionally eaten during the Mid-Autumn Festival (中秋節). The festival is about lunar appreciation and Moon watching, and mooncakes are regarded as a delicacy. Mooncakes are offered between friends or on family gatherings while celebrating the festival. The Mid-Autumn Festival is widely regarded as one of the four most important Chinese festivals.
WNazook is the name of an Armenian pastry made from flour, butter, sugar, sour cream, yeast, vanilla extract and eggs, with a filling often made with nuts, and especially walnuts. Nazook is sometimes referred to as gata.
WPan de Cádiz or turrón de Cádiz is a large marzipan confection from Cádiz, Spain. Pan means 'bread' in Spanish, a name which the dish probably acquired due to its appearance as a rectangular bread. There are many different recipes, but the basic ingredients are always marzipan and candied fruit. It was invented in the 1950s by the pastry chef Antonio Valls Garrido, who first sold the dish in his pastry shop Viena. The origins of the dish may lie in the marzipan rolls with fruit made in Cádiz during the nineteenth century. It is most often eaten during Christmas.
WA pastel de Gloria, Gloria cake, or glory cake is a puff pastry generally containing guava jelly or guava paste inside, sprinkled with granulated sugar. They can alternatively be filled with almonds, cheese, or dulce de leche. Because of their appearance, they are also known by other names such as "cow's teat" and "tetillas de monja".
WPineapple cake is a sweet traditional Taiwanese pastry containing butter, flour, egg, sugar, and pineapple jam or slices.
WPirouline is a brand of rolled sweet wafer cookie, sometimes called pirouette cookies, sold in the United States by the DeBeukelaer Corporation since 1984, based on a family tradition established in Belgium. The chocolate hazelnut cream-filled version is called Crème de Pirouline, and has been sold since 1993.
WA profiterole, cream puff (US), or chou à la crème is a filled French choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or ice cream. The puffs may be decorated or left plain or garnished with chocolate sauce, caramel, or a dusting of powdered sugar. Savory profiterole are also made, filled with pureed meats, cheese, and so on. These were formerly common garnishes for soups.
WThe Puits d'amour is a French 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.
WQatayef or katayef or qata'if is an Arab dessert commonly served during the month of Ramadan, a sort of sweet dumpling filled with cream or nuts. It can be described as a folded pancake.
WA semla, vastlakukkel, laskiaispulla or fastlagsbulle/fastelavnsbolle is a traditional sweet roll made in various forms in Sweden, Finland, Estonia, Norway, Denmark, the Faroe Islands and Iceland, associated with Lent and especially Shrove Tuesday in most countries, Shrove Monday in Denmark, parts of southern Sweden, Iceland and Faroe Islands or Sunday of Fastelavn in Norway. In Sweden it is most commonly known as just semla, but is also known as fettisdagsbulle. In the southern parts of Sweden, as well as in Swedish-speaking Finland, it is known as fastlagsbulle. In Estonia it is called vastlakukkel. In Norway and Denmark it is called fastelavnsbolle. In Iceland, it's known as a bolla and served on Bolludagur. In Faroe Islands it is called Føstulávintsbolli, and is served on Føstulávintsmánadagur. Semla served in a bowl of hot milk is hetvägg.
WŞöbiyet, Shaabiyat (شعيبيات) is a Turkish dessert similar to baklava. It is stuffed with a cream, which is made from milk and semolina, and also nuts. It has a soft but crusty outside and creamy inside.
WA Swiss roll, jelly roll, roll cake, cream roll, roulade or Swiss log is a type of rolled sponge cake filled with whipped cream, jam, or icing. The origins of the term are unclear; in spite of the name "Swiss roll", the cake is believed to have originated elsewhere in Central Europe, possibly Austria. It appears to have been invented in the nineteenth century, along with Battenberg cake, doughnuts, and Victoria sponge. In the U.S., commercial versions of the cake are widely known under brand names like Ho Hos, Yodels, and Swiss Cake Rolls. A type of roll cake called Yule log is traditionally served at Christmas.
WTufahije is a Bosnian dessert made of walnut-stuffed apples poached in sugar water. It is very popular in Bosnia and Herzegovina, Serbia, North Macedonia and Croatia.
WTuron (Tagalog pronunciation: [tuˈɾɔn]; also known as lumpiang saging, is a Philippine snack made of thinly sliced bananas, dusted with brown sugar, rolled in a spring roll wrapper and fried. Other fillings can also be used together with the banana, most commonly jackfruit, and also sweet potato, mango, cheddar cheese and coconut.
WA Twinkie is an American snack cake, described as "golden sponge cake with a creamy filling". It was formerly made and distributed by Hostess Brands. The brand is currently owned by Hostess Brands, Inc., having been formerly owned by private equity firms Apollo Global Management and C. Dean Metropoulos and Company as the second incarnation of Hostess Brands. During bankruptcy proceedings, Twinkie production was suspended on November 21, 2012, and resumed after an absence of a few months from American store shelves, becoming available again nationwide on July 15, 2013.
WUnnakai is a spindle shaped sweet dessert made chiefly of plantain. It originated from the Malabar region of India, and is often eaten at weddings, Iftar and other festivities.
WXuixo is a viennoiserie pastry from the city of Girona in Catalonia, Spain. It is a deep-fried, sugar-coated cylindrical pastry filled with crema catalana.
WYodels are frosted, cream-filled cakes made by the Drake's company, which was bought by McKee Foods after former owner Old HB went bankrupt. Yodels are distributed on the East Coast of the United States. They are similar to Hostess Brands' Ho Hos and Little Debbie's Swiss Cake Rolls.
WA zeppola is an Italian pastry consisting of a deep-fried dough ball of varying size but typically about 4 inches (10 cm) in diameter. This fritter is usually topped with powdered sugar, and may be filled with custard, jelly, cannoli-style pastry cream, or a butter-and-honey mixture. The consistency ranges from light and puffy, to bread- or pasta-like. It is eaten to celebrate Saint Joseph's Day, which is a Catholic feast day.