43 articles
Apple pie
Apple pie, a baked dessert of spiced apple slices and thickener in a pastry crust, is a 14th-century British invention that became an American icon. Key facts: 1381 English recipe, 1924 'as American as apple pie' ad, filling thickening science.
Apple strudel
Apfelstrudel (apple strudel): Viennese pastry of hand-stretched, paper-thin dough rolled around apples, rum-soaked raisins, cinnamon, and buttered breadcrumbs; Ottoman-derived dough, oldest recipes dated 1696/1697, baked at 180 °C.
Babka
Babka, also called krantz cake (עוגת קראנץ), is a sweet Eastern European Jewish yeast bread twisted with chocolate, cinnamon, or poppy seed filling; Polish in origin, chocolate-filled since New York, revived by 2010s bakeries.
Baklava
Baklava, also known as baqlawa or pakhlava, is a layered pastry of buttered filo sheets, nut filling, and syrup, made across Greece, Turkey, the Middle East, and Central Asia.
Beignet
Beignet (French, plural beignets): a fried pastry. In France a batter-coated fritter; in New Orleans a square, holeless fried dough dusted with powdered sugar, Louisiana's official state donut since 1986.
Butter tart
Butter tart, a classic Canadian pastry with a filling of butter, eggs, and sugar, often with raisins or nuts; first printed recipe 1900 in Barrie, Ontario; related to tarte au sucre and pecan pie.
Chess pie
Chess pie, also known as Jefferson Davis pie, is a very sweet Southern American dessert pie with a dense custard filling of eggs, butter, and sugar.
Churro
Churro: a deep-fried stick of scalded wheat-flour dough (flour, water, salt) extruded through a star tip, a Spanish and Latin American breakfast pastry; related to porras, distinct from doughnuts, with disputed origins and a growing global market.
Cinnamon roll
Cinnamon roll, also cinnamon bun or Swedish kanelbulle: a spiral of enriched yeast dough filled with cinnamon sugar. Swedish version has cardamom and pearl sugar; American version is sweeter with cream cheese frosting; Kanelbullens dag is October 4.
Cobbler (food)
Cobbler is an American deep-dish fruit dessert baked under biscuit, batter, dumpling, or (in the South) sometimes a bottom-and-top pastry crust, first recorded in 1859, distinct from crisps and crumbles.
Crêpe
Crêpe: very thin unleavened French pancake of wheat batter (sweet crêpe) or buckwatter galette, from 13th-century Brittany; national dish of France, crêperie culture, Chandeleur, Gavottes, bilig and rozell.
Croissant
Croissant: crescent-shaped laminated yeast pastry, French descendant of the Austrian kipferl brought to Paris by August Zang (1839); laminated butter dough recipe from 1915; flaky crust, honeycombed crumb.
Cronut
Cronut: trademarked croissant-doughnut hybrid pastry created by Dominique Ansel, launched May 10, 2013 at his SoHo New York bakery; TIME Best Invention 2013, sold only at his bakeries with monthly rotating flavors.
Cruller
Cruller: a deep-fried doughnut-family pastry, from Dutch krullen "to curl" (American English, 1805). Two forms exist: twisted yeasted Dutch/German crullers and the ridged French cruller of piped choux pastry; youtiao is the Chinese salted namesake.
Danish pastry
Danish pastry, called wienerbrød ("Viennese bread") in Denmark, is a sweet yeasted laminated pastry enriched with eggs and sugar, layered at roughly 24–54 fat folds, distinct from croissant and puff pastry, with Danish origins in 1840s Copenhagen.
Doughnut
Doughnut (donut): a deep-fried ring, ball, or filled sweet dough, leavened with yeast or baking powder. Dutch oliekoecken roots in America; first recorded 1809 by Washington Irving; global market about USD 11.62 billion in 2025.
Egg tart (蛋挞)
Egg tart (蛋挞, daan tat; Portuguese-style pou tat) is a small custard-filled tart. Hong Kong style has smooth custard with lard puff or butter cookie crust; Macau's 1989 Andrew Stow adaptation of pastel de nata has caramelized spots and puff pastry.
Galette
Galette: French term for flat round or freeform cakes; most notably the savory Breton buckwheat pancake (galette complète, galette saucisse) and the rustic pan-free pastry tart, plus the Epiphany galette des Rois.
Gulab jamun (गुलाब जामुन)
Gulab jamun (गुलाब जामुन), also luqmat al-qadi, is a South Asian khoya-based sweet of deep-fried milk-solid balls soaked in rose or cardamom syrup, popular across India, Pakistan, Bangladesh, and Nepal.
Jalebi
Jalebi (जलेबी), also jilebi or jilipi, is a South Asian sweet of fermented maida batter piped into spirals, deep-fried, and soaked in sugar syrup; descended from West Asian zalabiya, with imarti (jangiri) as its urad dal relative.
Knafeh
Knafeh, also spelled kunafa or kanafeh and known in Turkey as künefe, is a Middle Eastern dessert made with pastry, a cheese or cream filling, and sugar syrup. Versions occur across Palestine,.
Kouign-amann
Kouign-amann (Breton 'butter cake') is a laminated pastry of bread dough, salted butter, and sugar from Douarnenez, Brittany, created around 1860 by baker Yves-René Scordia and baked to a caramelized crust.
Liège waffle
Liège waffle (gaufre de Liège): dense Belgian street-food waffle from Liège, Wallonia, made of yeasted brioche dough with caramelizing pearl sugar, baked in a 24-hole iron, eaten plain by hand, distinct from the lighter Brussels waffle.
List of doughnut varieties
Doughnut varieties list: yeast-raised and cake doughnuts, filled types (jelly, Boston cream, Berliner, pączki, sufganiyot, bomboloni), and international versions like beignets, malasadas, zeppole, and kolaches, with origins and dough types.
List of pastries
List of pastries: survey of pastry doughs, including shortcrust, pâte sucrée, puff, rough puff, choux, filo, croissant dough, and hot water crust, with weight ratios, textures, classic items, and historical origins.
Mille-feuille
Mille-feuille (millefeuille), the French "thousand leaves" pastry also called Napoleon or vanilla slice: layered puff pastry and pastry cream with fondant glaze; six turns give 729 layers; first sold as such in Paris in 1867.
Mince pie
Mince pie, also mincemeat pie, is a small British Christmas pastry filled with sweet spiced dried fruit, suet and brandy. Medieval meat-filled origins, Cromwell ban myth, 370 million sold yearly in the UK.
Mincemeat
Mincemeat, also called fruit mince, is a spiced preserve of dried fruit, sugar, suet or butter, citrus peel, and spirits used in Christmas mince pies; despite the name it usually contains no meat, a relic of its medieval preserved-meat origins.
Monkey bread
Monkey bread, also called bubble bread or pull-apart bread, is a sweet American bread of buttered, cinnamon-sugared dough balls baked together in a Bundt pan and torn apart by hand; it descends from Hungarian aranygaluska brought by immigrants in the 1880s and was popularized by ZaSu Pitts and Nancy Reagan.
Old-fashioned doughnut
Old-fashioned doughnut: a chemically leavened cake-style ring doughnut (sour cream or buttermilk batter), fried at lower temperature (365–375°F) for a craggy, crackled crust distinct from yeast doughnuts.