63 Dishes

Dessert, Sweet

Pan dulce

Pan dulce, literally meaning "sweet bread", is the general name for a variety of mexican pastries. bread was introduced in mexico by spanish colonists, settlers and immigrants however, mexican pan dulce as we know it today rose to popularity during the french occupation in the mid 1800s. they are inexpensive treats and are consumed as breakfast and or dinner.

Dessert, Sweet

Panna cotta

Panna cotta (italian for "cooked cream") is an italian dessert of sweetened cream thickened with gelatin and molded. the cream may be aromatized with coffee, vanilla, or other flavorings.

Dessert, Sweet

Pastel de tres leches

A tres leches cake (lit. 'three milks cake'; spanish: pastel de tres leches, torta de tres leches or bizcocho de tres leches), also known as pan tres leches (lit. 'three milks bread'), is a sponge cake—in some recipes, a butter cake—soaked in three kinds of milk: evaporated milk, condensed milk, and heavy cream. when butter is not used, tres leches is a very light cake, with many air bubbles. this distinct texture is why it does not have a soggy consistency, despite being soaked in a mixture of three types of milk.

Dessert, Sweet

Pastel helado

A no-bake layered dessert commonly made with sweetened condensed milk, fruit, and with a base of maria cookies, though some versions are more of an ice cream cake

Dessert, Sweet

Polvorón

A polvorón (from polvo, the spanish word for powder, or dust) is a type of heavy, soft, and very crumbly spanish shortbread made of flour, sugar, milk, and nuts (especially almonds). they are mostly produced in andalusia, where there are about 70 factories that are part of a syndicate that produces polvorones and mantecados. under the name mantecados, these sweets are a traditional preparation of other areas of the iberian peninsula as well.polvorones are popular holiday delicacies in all of spain, hispanic america and the philippines. traditionally, they were prepared from september to january, but they are now available all year round.

Dessert, Sweet

Profiteroles

A profiterole (french: [pʁɔfitʁɔl]), cream puff (us), or chou à la crème (french: [ʃu a la kʁɛm]) is a filled french choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or ice cream. the puffs may be decorated or left plain or garnished with chocolate sauce, caramel, or a dusting of powdered sugar. savory profiterole are also made, filled with pureed meats, cheese, and so on. these were formerly common garnishes for soups.the various names may be associated with particular variants of filling or sauce in different places.

Dessert, Sweet

Pudin de pan

Bread pudding is a bread-based dessert popular in many countries' cuisines. it is made with stale bread and milk or cream, generally containing eggs, a form of fat such as oil, butter or suet and, depending on whether the pudding is sweet or savory, a variety of other ingredients. sweet bread puddings may use sugar, syrup, honey, dried fruit, nuts, as well as spices such as cinnamon, nutmeg, mace, or vanilla. the bread is soaked in the liquids, mixed with the other ingredients, and baked. savory puddings may be served as main courses, while sweet puddings are typically eaten as desserts. in other languages, its name is a translation of "bread pudding" or even just "pudding", for example "pudín" or "budín". in the philippines, banana bread pudding is popular. in mexico, there is a similar dish eaten during lent called capirotada. in the united kingdom, a moist version of nelson cake, itself a bread pudding, is nicknamed "wet nelly".

Dessert, Sweet

Raspado

Shaved ice is a large family of ice-based desserts made of fine shavings of ice or finely crushed ice and sweet condiments or syrups. usually, the syrup is added after the ice has been frozen and shaved—typically at the point of sale; however, flavoring can also be added before freezing. the dessert is consumed worldwide in various forms and ways. shaved ice can also be mixed with large quantities of liquid to produce shaved ice drinks. many shaved ices are confused with "italian ice", which is derived from the similar italian dessert known as "granita". however, italian ice, also known as "water ice", often has the flavoring (fruit juice or other ingredients, like almond) incorporated into the sugared water before it is frozen. shaved ice—especially highly commercial shaved ice (such as that found in food chains or from street vendors)—is often flavored after the ice has been frozen and shaved. snow cones are an example of shaved ice that is flavored after production.

Dessert, Sweet

Rosca de reyes

A king cake, also known as a three kings cake, is a cake associated in many countries with epiphany. its form and ingredients are variable, but in most cases a fève (lit. 'fava bean') such as a figurine, often said to represent the christ child, is hidden inside. after the cake is cut, whoever gets the fève wins a prize. modern fèves can be made of other materials, and can represent various objects and people.

Dessert, Sweet

Rosette

Rosette cookies are thin, cookie-like fritters made with iron molds that are found in many cultures. the name rosettbakkels comes from norwegian. rosettes are crispy and typified by their lacy pattern. rosettes are traditionally made during christmas time. rosette recipes are popular in the united states among families with scandinavian ancestry. they are made using intricately designed rosette irons. the batter is a blend of wheat flour, eggs, sugar and whole milk. the iron has a handle with a bow shape attached to the outermost. the iron is heated to a very high temperature in oil, dipped into the batter, then re-immersed in the hot oil to create a crisp shell around the metal. the iron is lifted from the oil after a short time and the rosette is separated from the iron. usually, the edges of rosettes are dipped into frosting or sugar.swedish timbale can be made with rosette batter using a timbale mold instead of an iron. these can be made with savory fillings like creamed chicken and mushrooms.

Dessert, Sweet

Strudel

A strudel (, german: [ˈʃtʁuːdl̩]) is a type of layered pastry with a filling that is usually sweet, but savoury fillings are also common. it became popular in the 18th century throughout the habsburg empire. strudel is part of austrian cuisine but is also common in other central european cuisines. in italy it is recognized as a traditional agri-food product (pat) of south tyrol.the oldest strudel recipes (a millirahmstrudel and a turnip strudel) are from 1696, in a handwritten cookbook at the wienbibliothek im rathaus (formerly wiener stadtbibliothek). the pastry descends from similar near eastern pastries (see baklava and turkish cuisine).

Dessert, Sweet

Suspiro

Meringue cookies, also refers to cake frosting in the dominican republic

Dessert, Sweet

Tamales de dulce

Sweet tamales, filled with sugar, pineapple, raisins, coconut, dried fruit, jam

Dessert, Sweet

Tres leches

A tres leches cake (lit. 'three milks cake'; spanish: pastel de tres leches, torta de tres leches or bizcocho de tres leches), also known as pan tres leches (lit. 'three milks bread'), is a sponge cake—in some recipes, a butter cake—soaked in three kinds of milk: evaporated milk, condensed milk, and heavy cream. when butter is not used, tres leches is a very light cake, with many air bubbles. this distinct texture is why it does not have a soggy consistency, despite being soaked in a mixture of three types of milk.

Dessert, Sweet

Viejitas

Sweet bread pastries filled with a chocolate mixture, serve with chocolate

Dessert, Sweet

Yema

Yema is a sweet custard confectionery from the philippines. it is made with egg yolks, milk, and sugar. the name yema is from spanish for "egg yolk". like other egg yolk-based filipino desserts, it is believed that yema originated from early spanish construction materials. during the spanish colonization of the philippines, egg whites mixed with quicklime and eggshells were used as a type of mortar to hold stone walls together. filipinos reused the discarded egg yolks into various dishes. among them is yema, which is possibly based on the spanish pastry yemas de santa teresa.yemas were originally made with only egg yolks and sugar, heated and stirred until the consistency is thick. they are then shaped into small balls or pyramids and covered in white sugar. milk (or condensed milk) later became part of the recipe (probably during the american period). modern variations also usually include chopped nuts.

Dessert, Sweet

Empanada

Sweet, filled hand-held pie

Dessert, Sweet

Pastelito

Cuban pastries (known in spanish as pasteles or pastelitos) are baked puff pastry–type pastries filled with sweet or savory fillings.traditional fillings include cream cheese quesitos, guava (pastelito de guayaba) and cheese, pineapple, and coconut. the sweet fillings are made with sweetened fruit pulps. the cream cheese filling is also a slightly sweetened version of cream cheese, that resembles the flavor and texture of a cheesecake. the savory fillings are usually beef, but sometimes chicken or ham and cheese are used. the beef fillings consist of a seasoned but not spicy meat, made in a tomato-based sauce. it is typical to include raisins and green olives as part of the meat filling. it is also typical for a sweet glaze to be applied to the top of even savory fillings. the pastries are typically consumed at any time as a snack. in miami, one can find many "window cafeterias" with customers having a pastelito with coffee throughout the day. they can be found at many hispanic cafeterias and have also been introduced into the american retail market by goya foods. the pastries are also available in wholesale for the foodservice industry by several companies, including hispanic wholesale frozen bakery manufacturer latin flavors.