111 articles
Kaiserschmarrn
Kaiserschmarrn (Kaiserschmarren, császármorzsa) is Austria's torn, caramelized shredded pancake dusted with powdered sugar and served with plum compote; a 16th-century rural dish later tied to Emperor Franz Joseph I by legend.
King cake
King cake (galette des rois, gâteau des rois) is a ring-shaped cinnamon or brioche pastry eaten from Epiphany (January 6) to Mardi Gras, famous in New Orleans with a hidden plastic baby, purple, green, and gold sugar, and over 500,000 cakes sold per Carnival season.
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.
Kürtőskalács
Kürtőskalács (chimney cake, Baumstriezel) is a Székely-Transylvanian spit cake of wound yeast dough with a caramelized sugar shell; first recorded 1679, first recipe 1784, Hungarian Hungarikum since 2015.
Lamington
Lamington: Australian and New Zealand square of sponge or butter cake coated in chocolate and desiccated coconut, sometimes jam- or cream-filled; named after Lord Lamington, Governor of Queensland 1896–1901; first printed recipe 17 December 1900.
Lebkuchen
Lebkuchen, German spiced honey-gingerbread, traditionally from Nuremberg; Nürnberger Lebkuchen (Lebküchner documented 1395, guild 1643) holds EU PGI status since 1996, with Elisenlebkuchen capped at 10% flour and at least 25% nuts.
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.
Macaron
Macaron: French almond, egg-white, and sugar confection (macaron de Nancy, Parisian sandwich macaron); distinct from the coconut macaroon; Rabelais 1552, Nancy 1793, Ladurée filling.
Macaroon
Macaroon: a dense drop cookie of whipped egg whites, sugar, and shredded coconut or ground almonds; distinct from the French macaron; flourless, kosher for Passover, from Italian maccarone.
Madeleine (cake)
Madeleine (cake): small French sponge cake from Commercy, Lorraine, baked in a scallop-shell mold with a signature hump; famed for Proust's In Search of Lost Time episode and the Madeleine Paulmier origin legend.
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.
Mochi (餅)
Mochi (餅, mochi) is the Japanese rice cake made by steaming and pounding glutinous rice (mochigome), also called niangao-like sticky rice cake. Known for Yayoi-era origins, New Year kagami-mochi and zoni customs, east-west shape differences, and elderly choking risk.
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.
Nanaimo bar
Nanaimo bar: Canadian no-bake three-layer dessert bar (crumb base, custard buttercream, chocolate top) named after Nanaimo, BC; first printed 1952 as "chocolate square", official recipe by Joyce Hardcastle since 1986.
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.
Pączki
Pączki (singular pączek; aliases Packzis, Paczky, Ponchki) are Polish filled fried yeast doughnuts with rose-petal or plum jam, eaten in huge quantities on Tłusty Czwartek (Fat Thursday) and as Paczki Day in Polish-American Chicago and Detroit.
Pain au chocolat
Pain au chocolat (chocolatine in southwest France and Quebec) is a French viennoiserie of croissant-like laminated dough wrapped around two dark chocolate batons; 84% of French people use the name pain au chocolat.
Pastel de nata
Pastel de nata (plural pastéis de nata), also called pastel de Belém in its trademarked Lisbon form, is Portugal's egg custard tart: puff pastry filled with egg custard, baked hot until the top blisters, born of convent sweetmaking and sold since 1837 at Pastéis de Belém.
Pastila (пастила)
Pastila (пастила) is a traditional Russian fruit confection of baked apple purée whipped with egg whites and dried, dating to the fourteenth century and most famously made in Kolomna.
Pecan pie
Pecan pie, technically a sugar pie, is an American Southern dessert of pecans in a corn syrup, egg, sugar, and butter filling; popularized by Karo syrup in the 1930s and Texas's state pie since 2013.
Pound cake
Pound cake, also called quatre-quarts, is a dense butter cake named for its original one pound each of flour, butter, sugar, and eggs, first documented in 1747 England and traditionally leavened only by beaten egg.
Red velvet cake
Red velvet cake is an American layer cake with a mild cocoa flavor, slight tang from buttermilk and vinegar, and a red color from food coloring.
Rugelach
Rugelach (Yiddish for "little twists") is an Ashkenazi Jewish filled pastry descended from Central European kipfel. American versions use cream cheese dough (from the 1930s-1950s); Israeli versions stay yeasted.
Rum baba
Rum baba (baba au rhum, babà) is a yeast cake soaked in rum syrup, attributed to Stanisław Leszczyński's pastry chef Nicolas Stohrer, adopted in Paris and perfected in Naples; savarin is its ring-shaped variant.
Sachertorte
Sachertorte: Viennese chocolate torte created in 1832 by Franz Sacher for Prince Metternich; apricot jam and chocolate glaze; subject of the 1950s-60s Sacher-Demel cake war over the 'Original Sacher-Torte' name.