Pastry is a basically a mixture of water, flour and a shortening, but when you add some sugar to it, then the game is changing completely and the fun begins. Who doesn’t like a sweet pastry, filled with jam, or custard, or dusted in powdered sugar, on the morning with black coffee, or during a rough day, as a pick me up treat… show me one person?? From little kids to an elderly, a piece of something sweet on a plate, will always bring a smile.
So, that’s my solution for today. Life is tough as it is. Learn about some pastries! Make some pastries! Eat some pastries!
Bola de Berlim, Portugal / Brazil – Bola de Berlim; also known as a Berliner, is a Portuguese version of a doughnut. They are slightly bigger, than the German cousin. The filling made from condensed milk and lemon, always visible as the doughnut is sliced into halves.
Pastel de nata, Portugal – traditional Portuguese egg custard tart. Created in the monastery by the nuns, nowadays is popular throughout the world. A slice of Puff pastry roll is stretches into a cup shape, so the bottom shows that characteristic layers. Filed with an egg custard, and baked to perfection, until bubbly brown. the tarts should be sprinkled with cinnamon. They are perfect while still warm, or eaten cold.
Éclaire, France – (lightning) These long shaped pastries with a shiny glaze, crisp outside shell, a soft and slight chewy interior, and a sweet cream filled center, are the synonymous with French treats. Created on the beginning of the 20th century, believed to have received their name because of how the light would reflect off of them after a coating of confectioner’s glaze.
Doughnut, Usa – sweet yeast dough, fry in deep oil. Usually with hole in the middle (doughnuts holes, are called Munchkins, but that’s for a different story). glazed, powdered, filled, topped with frosting, coconut, peanuts, or sprinkles, and every year on the first Friday of June people celebrate the National Doughnut Day.
Macarons, France – this sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond meal, and food coloring. Since 19th century, so recognizable as Paris sweet treat. In typical (Parisian-style) macaron, the ganache, buttercream or jam filling is sandwiched between two cookies. Characteristic look has an absolutely smooth top, a ruffled bottom border, called the “foot”—and a flat base. It is mildly moist and easily melts in the mouth. Macarons can be found in a wide variety of colors and flavors.
Mille Feuilles, France – this dessert can be literally translated as a thousand leaves. Creamy, immensely flaky, and delicate treat consist of thin layers of pastry and fillings topped with cocoa, almond, or vanilla icing. Fillings may include jam, whipped cream, custard, puréed fruit, or nut paste.
Danish pastry, Denmark –most common breakfast treat. It is made with laminated dough (process where the dough is repeatedly covered with butter and folded over itself). That results in the creation that is quite similar to puff pastry. The dough is shaped into different forms and filled with flavorful fillings like: fruit jams such as apple and raspberry, vanilla custard, and almond paste. Its highly regional treat, so there are many flavor and shape variations, based on that.
Sfogliatelle, Italy – So called lobster tails. This intricate dessert made with multiple layers of paper-thin dough shaped in a lobster tail pocket, filled with a delicious cream made with semolina, water, ricotta, sugar, eggs, cubed candied fruit, cinnamon, and a pinch of salt.
Pain Au chocolat, France – this pastry roll is made with a collaboration of yeast-leavened dough (cut in rectangular shape) and a few chocolate sticks. The dough is rolled around the filling, baked, then served, ideally while still hot. This classic French treat, is to be found in most local bakeries and supermarkets.
Croquembouche, France – A real show-stopping centerpiece. Croquembouche is built of choux pastry profiteroles which are filled with custard cream and assembled into a cone-shaped tower, glued together with caramel. The final dessert is intricately decorated with spun sugar, sugar-coated almonds, fondant flowers, fruit, or even macarons.
Lamingtons, Australia – traditionally made from a small square of vanilla sponge covered in chocolate and desiccated coconut, but they can also contain a layer of jam between two halves. It is said that Lamingtons are named after Lord Lamington, who was the Governor of Queensland in the 1890s. The Lamington legend state that he had some unanticipated guests, so his chef dipped leftover vanilla sponge cake in chocolate and coconut before serving them to the guests. It’s just proves, that the best things are often created by accident.
Belgian Bun, United Kingdom – is a sweet bun including raisins and typically topped with fondant icing and half a sugar candied cherry. The bun, round or square shaped with rounded off edges, looks quite similar to a Chelsea bun. This is an English invention, and no origin in Belgium was established whatsoever.
Malva pudding, South Africa – is a sticky sponge cake made with apricot jam and served warm with a creamy sauce or custard. The name Malva may come from the Afrikaans word for marshmallow, thanks to its texture which resembles a marshmallow. The origins of this delicious dessert from around the world isn’t that well-known, but it’s likely to have come from a Cape-Dutch recipe.
Baklava, Turkey – Sweet and luscious dessert created with layers of thin phyllo dough interlayered with chopped nuts, drenched in a sweet, sticky honey syrup. Baked on one sheet, and then cut into small serving pieces. The feeling can vary depending on location. There is always some kind of nuts, or date paste, sometimes with a sweet flavor of rose water. Word of warning, they are extremely sweet.
Kouign – Amann, France – called the “fattest pastry” in France. Made with large amounts of butter and sugar, that are folded into layers of pastry, to help create that characteristic flakiness. Bakes in muffin tin, with the top corners folded up, to give it that characteristic look. Very time consuming, but worth every minute of it.
Zuppa Inglese, Italy – English soup, this dessert is a sponge cake layered with custard crème, and the name possibly comes from so popular British Triffle (check the iconic desserts in UK post), that carries the same idea. To make it sponge cake or ladyfingers are dipped in Alchermes (a bright red, very aromatic Italian herb liqueur) They are then alternated with layers of patisserie cream (a thick egg custard). Often, an additional layer of chocolate cream is created by melting some of dark chocolate in a portion of light cream. occasionally topped with cream, meringue or almonds.
Struffoli, Italy – also known as Honey Balls is a dessert dish from Napoli, traditionally prepare during Christmas season. Made of deep-fried balls of sweet dough, that is formed into balls about the size of marbles. Crunchy on the outside and light inside. Struffoli are mixed with honey and other sweet ingredients and formed into mounds or rings. There are many ways to flavor them, but the traditional way is to mix them in honey with sprinkles, cinnamon, and bits of orange rind.
Cannoli, Italy – this treat is a staple in Sicilian cuisine. Tubular shaped shells, made of fried pastry dough, are filled with a sweet and creamy filling usually made of ricotta cheese. The open end is traditionally dipped in crusher pistachios, or mini chocolate chips, or just dipped in chocolate. Their size range in size from 3.5 inches (8.9 cm) to 7.5 inches (19 cm).
Kanelbulle, Sweden – famous pastry that is generously flavored with cinnamon. The dough consists of flour, milk, yeast, water, eggs, butter, and vanilla. Sugar is often kneaded into the dough or sprinkled on top of the baked roll. Cinnamon rolls are traditionally served for breakfast, and it is best to pair them with a hot cup of coffee. Although the origin of these tasty swirls is still subject to considerable debate, the pastry has its own day in Sweden – October 4th, known as Cinnamon Roll Day.
Canelé, France – This sweet treat was traditionally made by the nuns, in the convent of the Annunciation in Bordeaux, and given to the poor. Canelé is a little cake, baked in a mold to give it that characteristic ridged look. Filled with a rich custard inside, but still soft and chewy, while outside caramelized exterior is present.
Rugelach, Poland – extremely popular about the Jewish communities in Usa and in Israel, brought it by Polish Jewish immigrants. The pastry is made by rolling a triangle of dough around a filling, resulting in crescent-shaped treat. The fillings can vary from nuts and raisins to fruit preserves and chocolate.
Apple fritter, USA – Delicious deep fried donuts filled with apples, cinnamon and drizzled vanilla flavored sweet glaze. You can have these scrumptious treats in your hands in less than thirty minutes.
Pineapple bun, China – those golden and crispy buns, originally were invented in Hong Kong. The name comes from the outer look, with the cracked crispy shin, so resembling pineapple, eve thou there is no pineapple in the list of ingredients. Made with only sugar, oil, flour and eggs. Traditionally they are a breakfast item or eaten for lunch.
Faworki, Poland – must have treat for Fat Thursday. Crispy angel wings. Thin and flaky dough cut into strips, with opening in the middle, that lets you loop the ends through it, and make a bow tie shape. Deep fried and always dusted in powder sugar.
Pastel de Tentugal, Portugal – dating back to the 16th century. It is made with traditional egg custard (doce de ovos), that is wrapped in paper-thin dough, then baked until golden brown and crispy.
Pastel de Santa Clara, Portugal – named after the Santa Clara convent in Coimbra, where they were invented and prepared by nuns. The pastries always combine the thin and crispy dough with a sweet almond and egg yolk filling. Form in a shape of a sun or flower, with the custard located in the middle, surrounded by ruffles of crispy and flaky pastry.
Chebakia, Morocco – chewy, crunchy, and fragrant Moroccan pastry made by arranging strips of dough into a flower shape. It is then fried, coated in honey, and sprinkled with sesame seeds. The intricate looks, make them even more special. This sweet treat is traditionally prepared during the month of Ramadan.
Munkki, Finland – literally means “monks”, probably because the round shape resembles the monk’s hair do, and the brown color, is the color of the clothes in monastery. Deep fried Finnish doughnuts, round ones with the hole. Dusted in powder sugar. Occasionally made into full round shapes, filled with fruit jams and jellies.
Chaussons aux pommes, France – are traditional turnovers filled with a mouthwatering apple compote filling. The turnovers are made with a combination of flour, sugar, cinnamon, puff pastry, and beaten eggs. The peeled and cored apples are chopped, combined with flour, sugar, cinnamon, and water. The filling is placed in the center then the dough is folded into a semicircle. The top is scored with a knife to give this characteristic line design, brushed with egg wash, and the pastry is baked until it puffs up and becomes golden brown.
Maritozzo, Italy – is a classic sweet pastry, traditionally fully stuffed with whipped cream. The dough-based bun is usually eaten in Rome for breakfast but can also pretty popular snack option during the day. There are multiple variations of the tasty treat whose origins date back to ancient Roman times with a simple recipe of eggs, flour, honey, salt and butter. In addition to the classic creamy variety, there are Maritozzo prepared with pine nuts and raisins, or covered with chocolate.
Kringle, Estonia – this is more elaborate cousin of the Cinnamon roll. Braided loaf, filled with buttery cinnamon sugar. The yeasty dough, is combination with sugar, makes the crust sweet and crunchy, while keeping all the inside layers buttery soft. The cinnamon is the main flavor profile, nevertheless chocolate and finely ground nuts are quite popular options as well. This characteristic, intricate look, is achieved thank to The shaping technique known as Russian Rose or Russian braid, look harder than it really is.
Ma’amoul, Middle East – filled semolina cookie found in Arab regions mainly made with dates, nuts (pistachios or walnuts) and sporadically almonds, or figs. They have the shapes of balls, domed or flattened cookies. They can either be decorated by hand or be made in special wooden molds. They are traditionally made before all major holiday.
Oliebollen, Netherlands – Literally translated as “oily ball”. The deep-fried dough, is made with flour, eggs, yeast, milk, and baking powder. The outside is crunchy, while the center is chewy and soft., the fritters are sprinkled with powdered sugar, while some varieties have raisins or currants that are incorporated into the dough. Oliebollen are prepared and consumed at numerous fairs, and they are especially popular during the Christmas and New Year period.
Pan Dulce, Mexico – the name applies to a wide variety of pastries, sweet breads and even cookies, that are typically purchased from a sweet shop or bakery. Popular kinds of pan Dulce may include: conchas, sweet empanadas, cuernos, and puerquitos or marranitos.
Zeppole, Italy – deep fried dough specialty that is found throughout southern Italy. Typically topped with sugar and can be filled with custard, jelly, pastry cream, or a combination of honey and butter. The sweet treats are traditionally prepared for the festivities of St. Joseph on March 19th. They were served only once a year, providing an occasion for the wealthy and the poor to share the same meal, in the name of religious feast.
Croissant, France – made from buttery puff pastry,these flaky, golden, crescent-shaped pastries are traditionally without any feeling inside. When made properly, the light yellowish interior should be just the slightest bit elastic when pulled from the center. Best serve hot with butter or some fresh jam.
Rurki or Rurki z kremem, Poland – type of cream roll. Crispy thin pastry, baked in rolled shape typically filled with whipped cream or pastry cream. It is often dubbed torpedo dessert thanks to its characteristic shape. Sprinkled with sugar before serving. Much better served fully chilled.
Churro, Spain – Long, crispy and crunchy pastries. Soft and chewy inside. Amazingly fragrant, churros consist of deep-fried yeast dough encrusted with sugar. Eaten with hot melted chocolate sauce, for dipping.
Mooncake, China – An ancient Chinese delicacy eaten during the Mid-August Festival or Moon Festival, known as mooncake. Pastry made with a short crust (yueh ping) that is traditionally filled with black sesame seed or lotus seed paste and dates. Today, mooncakes are available with wide variety of different sweet and savory fillings, some of which are fruits like honeydew, litchi or pineapple; chocolate or mixed nuts; abalone and seaweed; green tea, and even cream cheese or ice cream.
Profiterole, France – small balls of dough, made from puff pastry. The hollow center is filled with either whipped cream, custard, pastry cream, or vanilla ice cream. Traditionally topped with powdered sugar or covered with melted chocolate.
Beignets, France – These squares of deep-fried pastry dough are sprinkled with powdered sugar and are traditionally served hot. Today, one of the must eaten delicacies in New Orleans, thanks to French settlement.
Malasadas, Portugal – Second one of the popular Portuguese doughnut family. Made from sweet yeasty leavened dough. Fully round, without a hole or a filling. Traditionally dusted with powdered sugar or cinnamon.
Schneeballen, Germany – this German sweet treat, looks little complicated. Thin strips of short crust pastry tangled into a ball shape. Deep fried until crispy, golden brown. Traditionally dusted in sugar, although it can be also covered with melted chocolate syrup, and sprinkled with chopped nuts, marzipan, cinnamon or coconut flakes.
Koeksister, South Africa – This pretty looking treat with a sticky appearance. It is prepared by frying braided dough strips in deep oil, then submerging them into a cold sugary syrup. These treats are sold on every major street in South Africa, and today they can even be found in most supermarkets. It is recommended to top them with cinnamon or lemon juice before consumption.
Mandaazi, Tanzania – African coconut doughnut. Triangle shaped, made with sweet yeast dough, coconut milk and coconut flakes. Deep fry until deep golden brown, and dusted with powdered sugar. Best served hot.
Diples, Greece – This Delicious dessert is made of extra thin pastry sheets that are rolled, deep-fried, and soaked or drizzled with a thick, honey-based syrup. These pastries can be formed into various shapes and are often sprinkled with nuts and dusted with cinnamon.
Palmier, France – Elephant ear,palm leaf shape or a butterfly shape, sometimes called palm leaves, Palmiers are made from puff pastry, a laminated dough similar to the dough used for croissant, but without yeast. Puff pastry is made with interchanging layers of dough and butter, rolled and folded over to create as many possible flaky layers as possible. Rolled out into the elephant ear shape coated with sugar, and then baked till its buttery golden brown.
Praluline, France – brioche bun that is infused with the sweet flavor of pink, rose sugar-coated pralines a combination of Valencia almonds and Piedmont hazelnuts enrobed in rose sugar. The pastry itself has an incredibly soft, rich, and buttery texture, while the crushed pralines adds nuttiness, sweetness, and a nice crunchiness to this special treat.
Kashata, East Africa –a cross between candy and a cookie, with so distinct coconut favor. One of the national treats in Kenya. Dough usually made with addition of peanuts or grated coconut, or both. Kashata are made on the stove or over a fire, not baked in an oven like most other pastries.
Loukoumades, Greece – Greek mini doughnuts with lemon, honey and walnuts. This internationally known, decadent, and sugar-packed dessert is usually made with a mixture of flour, sugar, yeast, and salt, which is deep-fried and then bathed in syrup or honey.
