Food family · 38 dishes · 24 regions
The pastry
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4 dishes from China
bakpia
An Indonesian and Philippine bean-filled, moon cake-like pastry introduced by Fujianese immigrants in urban centers, widely sold as an inexpensive treat and given to family, friends, and relatives.
PastryExplore →籺(hé)
A traditional pastry from western Guangdong, China, made of glutinous rice cakes on banana leaves and shared with relatives and friends during festivals, weddings, birthdays, and housewarming parties.
PastryExplore →Zhimazao
A Chinese fried sesame egg cake of flour, peanut oil, egg, sugar, malt sugar, and baking soda. Sesame-coated dough pieces are fried until they crack open like a smiling mouth, making them a popular Lunar New Year dish.
PastryExplore →Sou
A dried, flaky Chinese pastry found in several Chinese cuisines. Char siu sou is the common dim sum version, while other varieties include century egg or lotus seed paste; they are also found in Hong Kong, Singapore, and some overseas Chinatowns.
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4 dishes from Russia
coulibiac
Coulibiac, a pirog usually baked in brioche or puff pastry, contains hard-boiled eggs, mushrooms, onions, and dill, along with salmon or sturgeon and either rice or buckwheat.
PastryExplore →Kurnik
A dome-shaped savoury pirog from southern Russia’s Cossack communities, filled with chicken or turkey, eggs, onions, and kasha or rice. It is served on special occasions in most of Russia.
PastryExplore →Vatrushka
An Eastern European ring-shaped pirog of sweet yeast dough filled with tvorog, sometimes with raisins or fruit; savoury versions use unsweetened dough and onion.
PastryExplore →rasstegai
A Russian pirog with an opening in its top that leaves the filling exposed, a style popular in Tsarist Russia and in Moscow taverns.
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3 dishes from Spain
Miguelitos
A Spanish cream-filled puff pastry dessert created by Manuel Blanco in Pamplona and associated with La Roda, Castilla–La Mancha. It took its name from Miguel, who received the first bite.
PastryExplore →Xuixo
A deep-fried, sugar-coated cylindrical pastry from Girona, Catalonia, filled with crema catalana and commonly eaten at breakfast or tea.
PastryExplore →polvoron
A heavy, soft, crumbly Spanish shortbread made with flour, sugar, milk, and nuts, produced mostly in Andalusia and known elsewhere as mantecados.
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2 dishes from Ottoman Empire
baklava
A layered pastry dessert of filo filled with chopped nuts and sweetened with syrup or honey, traditional across West Asia, Southeast Europe, Central Asia, and North Africa.
PastryExplore →Chebakia
An Ottoman pastry of dough strips rolled into rose shapes, deep-fried and coated with honey and orange-blossom syrup, then sprinkled with sesame. It is eaten during Ramadan and religious celebrations.
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2 dishes from Armenia
Bagharj
An Armenian bread used both ritually and in everyday meals, with salty, unsalted, and sweet recipes and symbolic and magical significance in Armenian folk culture.
PastryExplore →Nazook
An Armenian rolled pastry made with flour, butter, sugar, sour cream, yeast, vanilla, and eggs, filled with khoriz and often nuts or candied or dried fruit.
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2 dishes from Italy
bocconotto
An Italian pastry typical of Abruzzo, Apulia, and Calabria, often eaten at Christmas. Its filling varies by region; in Abruzzo it may include cocoa powder, cinnamon, and toasted almonds.
PastryExplore →Iris (pastry)
A Sicilian pastry of brioche filled with sweet, creamy ricotta cheese, coated in breadcrumbs and deep-fried.
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2 dishes from Turkey
çörek
A generally sweet Turkish soft bread, also made in salty versions and enriched with eggs, eaten as street food or at teatime. Varieties include tahini and poppy-seed çörek, made with poppy oil.
PastryExplore →tsoureki
A sweet Turkish holiday bread made with flour, milk, butter, eggs, and sugar, flavored with lemon or orange zest, mastic resin, or mahleb.
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2 dishes from Japan
Kore mochi
A Japanese steamed confection of rice flour, sugar, and azuki beans, with the beans kneaded directly into the dough. Common in Kyushu, especially Kagoshima Prefecture, it is usually shaped into sticks or rectangular blocks.
PastryExplore →ikinaridango
A Kumamoto confection of sweet potato wrapped in wheat flour, dango rice flour, and salt, then steamed; azuki bean paste became the mainstream filling from the Showa era.
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2 dishes from Finland
joulutorttu
A Finnish Christmas pastry made from puff pastry in a star or pinwheel shape, filled with prune jam and dusted with icing sugar. Other shapes and jams are also possible.
PastryExplore →Sultsina
A traditional Karelian blend of crêpe and flatbread, made from unleavened rye dough with farina or rice pudding and cooked on a dry griddle or burner.
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1 dish from Portugal
1 dish from Albania
1 dish from Switzerland
1 dish from Maghreb
1 dish from Iraq
1 dish from Madagascar
1 dish from Croatia
1 dish from Indonesia
1 dish from Morocco
1 dish from Belgium
1 dish from Luxembourg
1 dish from Sweden
1 dish from Netherlands
1 dish from Ukraine
1 dish from France
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