An Alfajor or Alajú, a common confection in Argentina, Andorra, Bolivia, Brazil, Chile, Colombie, Ecuador, France, Paraguay, Philippines, Spain, Uruguay, and Venezuela. It is a type of sandwich cookies that has dulce de leche as a filling. There are many varieties of this sweet treat but Dulce De Leche filling is the most common.
2. Apple Pie
Apple pie is a fruit pie in which the primary filling ingredient is apple. It is usually served with either whipped cream or ice cream on top. It is generally a double-crust pie with pastry both at the top and bottom of the filling in which the top crust is often lattice woven strips.
3. Apple Strudel
To make an Apple strudel, sliced apples, and perhaps other fruits depending on what you prefer, are cooked in layers of filo pastry. Apple Strudel is made with a flaky crust like a puff pastry. It is wrapped around the filling.
Baklava, an Ottoman pastry, is a rich and sweet dessert made of layers of filo with chopped nuts that are sweetened with honey or syrup.
Bougatsa, Greek breakfast pastry, consists of either custard, feta, semolina, or even minced meat that is filled between layers of filo.
Börek, also Burek to some, is a family of baked and filled pastries that are made of thin and flaky dough like phyllo or yufka.
Canelé, a small pastry from France, is flavored with rum and vanilla with a soft and tender custard but a dark and thick caramelized crust.
8. Cannoli Siciliani
Cannoli Siciliani, an Italian pastry that originated in the Island of Sicily, is a tube-shaped shell of fried pastry dough with a sweet and creamy filling that usually contains ricotta.
9. Cherry Pie
Cherry pie is a pie baked with cherries for filling. Morello cherries are the most common kind of cherry used, however, other varieties like the native black cherry are also occasionally used.
10. Cinnamon Roll
Cinnamon roll, also known as a cinnamon bun, cinnamon Danish, cinnamon snail, and cinnamon swirl, is a sweet roll usually served in Northern Europe and North America in which it is very common as a breakfast. In some places, it is often served with cream cheese combined with confectioner’s sugar and other ingredients for the frosting.
11. Cream Horn
Cream horn, made with puff pastry that is filled with fruit or jam and whipped cream, is a horn-shaped pastry that is made by winding overlapping pastry strips around a conical mold.
12. Crêpes Suzette
Crêpes Suzette, a French dessert, consists of a crêpe with beurre Suzette (a sauce made of caramelized sugar and butter), tangerine or orange juice, some zest, and Grand Marnier. In some restaurants, it is prepared by performing with a flambé beside the table of the guest.
Croissant, a butterfly flaky bread named because of its particular crescent shape, is made of a leavened variant of puff pastry. The dough is brushed with butter, rolled, and then folded several times, which is a technique called laminating.
It can be eaten plain or with nuts or other fillings. The most common fillings are; chocolate, almonds, fresh fruit slices with whipped cream, and pastry cream.
14. Danish Pastry
Danish pastry, oftentimes shortened to just Danish, is a multilayered, laminated sweet pastry. The picture above shows a Danish with fresh fruits on top, but the three most common Danish Pastries are; Chokoladebolle, a puff pastry with chocolate on top; Snegl, a snail-shaped pastry that usually comes with chocolate icing on top; and Spandauer, a puff pastry with Marzipan and custard filling.
Doughnut or donut is a type of small fried dough made to be a dessert food. It is very popular in many countries and is prepared in various forms as a sweet snack but the most common is a ring-shaped donut. It can be homemade or purchased in bakeries, supermarkets, food stalls, and franchised specialty vendors.
Éclair is an oblong pastry made with choux dough (a light pastry dough) that is filled with cream and topped icing most commonly chocolate.
Empanada is a stuffed pastry that is baked (sometimes fried) and has a filling that usually consists of a variety of meat, cheese, fruits or vegetables, and others.
Ensaïmada, very commonly eaten in most former Spanish territories like in Latin America and the Philippines, is prepared using high protein flour, water, sugar, eggs, mother dough, and a kind of reduced pork. In the Philippines, it is usually served as a sweet pastry, with toppings of butter and sugar.
19. Fig Roll
Fig roll, an ancient Egyptian pastry, is a roll of sweet pastry filled with fig paste.
Falugnarde, a French dessert, is baked with fruits or nuts arranged in a buttered dish and covered with a thick flan-like batter.
Galette, very similar to a tart or pie, is a term commonly used in French cuisine to identify different types of flat, round, and crusty pastry. Galette is essentially a pastry dough with fillings or toppings made of fruit, sugar, and butter.
Hamantash, a pastry in Jewish Cuisine, is a filled-pocket cookie recognizable for its three-cornered shape. It typically has a filling in the center. The filling can be either poppy seed, nuts, fruits or fruit preserves, chocolate, dulce de leche, or many other fillings you can think of.
Jalebi is a dessert popular in India and other parts of South Asia and the Middle East. Maida flour batter is deep-fried in pretzel or circular shape, then soaked in sugar syrup. It can be eaten either warm or cold.
Kringle, a Scandinavian pastry, is a Nordic variety of pretzel which was introduced by Roman Catholic monks and from there, it spread throughout Scandinavia and evolved into numerous kinds of sweet, salty, or filled pastries all in the shape of Kringle.
Macaron, or French macaroon, is a sweet meringue-based dessert made with egg white, sugar icing, granulated sugar, almond flour, and food colors. It is filled with buttercream, ganache, or curd.
Mille-feuille, also known as Napoleon or kremschnitt, is a pastry with either vanilla, cream, or custard slices originating in France. Normally, it is made up of three layers of puff pastry, alternating two players of pastry cream or sometimes whipped cream. The top is typically glazed with powdered sugar, cocoa, or pulverized nuts. But in some versions, the top is glazed with icing and chocolate stripes.
Mooncake, a Chinese bakery product, is traditionally eaten during the Mid-Autumn Festival or Zhongju Festival which is for lunar worship and moon watching. The rich filling is usually made from red beans or lotus seed paste and is surrounded by a thin crust that contains yolks of salted duck eggs. It is usually eaten accompanied by Chinese tea.
28. Pain Au Chocolat
Pain au Chocolat means ‘chocolate bread” or chocolatine in the South-West part of France and French Canada is a French pastry that consists cuboid-shaped piece of yeast-leavened laminated dough. Its texture is similar to a puff pastry with two or several pieces of dark chocolate in the center.
29. Pain Aux Raisins
Typically a variant of croissant or Pain au Chocolat, Pain aux raisins or escargot is a spiral pastry often eaten for breakfast in France. Its names translate as raisin bread and snail, respectively.
A Palmier, also known as “palm tree”, “pig’s ear”, or “elephant ear”, are a German, French, Italian, Jewish, Portuguese, and Spanish pastry formed in a palm or butterfly shape. It is made of puff pastry and sugar.
Paris-Brest, a French dessert, is made of choux pastry and praline flavored cream.
32. Pecan Pie
Pecan pie is primarily composed of corn syrup and pecans in a pastry pie crust. It is mixed with a filling of eggs, butter, and sugar. Some versions include white or brown sugar, cane syrup, sugar syrup, honey, molasses, or maple syrup.
33. Poppy Seed Roll
Poppy Seed Roll is a pastry of sweet yeast bread with a dense, rich, bittersweet filling of a poppy seed. An alternative filling is a paste of minced walnut or chestnut.
Pretzel, or Breze in standard German, is a type of baked pastry made from dough that is commonly shaped into a knot. It is baked in soft and hard varieties and savory or sweet flavors. The sweet ones have many various textures, toppings, and coatings.
Rugelach, Jewish pastry, is a filled pastry traditionally made in the form of a crescent by rolling a triangle dough. It is almost identical to the croissant from the French.
Semla, a Swedish-Finnish pastry, is a sweet roll that consists of a cardamom-spiced wheat bun in which the top is cut off and then filled with a mix of the scooped-out crumbs, milk, and almond paste with a topping of whipped cream. The cut-off top is dusted with powdered sugar.
The original version of the Semla was a plain bread bun, eaten in a bowl of warm milk. Although Some people today still eat it in a bowl of hot milk.
Taiyaki is a Japanese pastry shaped in resemblance to an Asian carp and filled with red bean paste. It can also be filled with others such as chocolate, cheese, custard, or sweet potato.