44 Dishes

Dessert, Sweet

Ābolkūka

Apple cake, apple tart

Dessert, Sweet

Auzu pārslu cepumi

Oatmeal cookies

Dessert, Sweet

Biezpiena cepumi

Cookies made with cottage cheese

Dessert, Sweet

Biezpienmaize

Cottage cheese cake, may contain raisins, sultanas

Dessert, Sweet

Biskvit

Sponge cake

Dessert, Sweet

Biskvīta torte

Sponge cake, may be layered with custard and cranberry jam like the lauku torte

Dessert, Sweet

Bubert

Airy porridge-like dessert, serve with cranberry or raspberry sauce, kisselle, compote or jam

Dessert, Sweet

Cepumi

Cookies

Dessert, Sweet

Charlotte Russe cake

A charlotte is a type of dessert or trifle that can be served hot or cold. it is also referred to as an "icebox cake". bread, sponge cake or biscuits/cookies are used to line a mold, which is then filled with a fruit puree or custard. it can also be made using layers of breadcrumbs. the variant charlotte russe uses a mold lined with ladyfingers and filled with bavarian cream. classically, stale bread dipped in butter was used as the lining, but sponge cake or ladyfingers may be used today. the filling may be covered with a thin layer of similarly flavoured gelatin.

Dessert, Sweet

Cielaviņa

Chocolate hazlenut meringue cake

Dessert, Sweet

Debesmanna

Cranberry and farina mousse

Dessert, Sweet

Eklerki

An éclair (, ; french pronunciation: ​[e.klɛʁ]) is a pastry made with choux dough filled with a cream and topped with a flavored icing. the dough, which is the same as that used for profiterole, is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside. once cool, the pastry is filled with custard (crème pâtissière), whipped cream or chiboust cream, then iced with fondant icing. other fillings include pistachio- and rum-flavoured custard, fruit-flavoured fillings, or chestnut purée. the icing is sometimes caramel, in which case the dessert may be called a bâton de jacob. a similar pastry in a round rather than oblong shape is called a religieuse.

Dessert, Sweet

Kārums

A brand of chocolate covered curd yogurt snack

Dessert, Sweet

Khvorost

Angel wings are a traditional sweet crisp pastry made out of dough that has been shaped into thin twisted ribbons, deep-fried and sprinkled with powdered sugar. common to many european cuisines, angel wings have been incorporated into other regional cuisines (such as american cuisine) by immigrant populations. they are most commonly eaten in the period just before lent, often during carnival and on fat thursday, the last thursday before lent – not to be confused with "fat tuesday" (mardi gras), the day before the start of lent (ash wednesday). there is a tradition in some countries for husbands to give angel wings to their wives on friday the 13th in order to avoid bad luck.

Dessert, Sweet

Kliņģeris

Braided or pretzel-shaped cake made with dried fruit and spices, a common birthday cake

Dessert, Sweet

Kugel

Kugel (yiddish: קוגל kugl, pronounced [ˈkʊɡl̩]) is a baked pudding or casserole, most commonly made from lokshen or jewish egg noodles (לאָקשן קוגל lokshen kugel) or potato. it is a traditional ashkenazi jewish dish, often served on shabbat and jewish holidays.

Dessert, Sweet

Kulich

Kulich is the russian name for easter bread. for the eastern slavs, festive bread was round and tall, and dough decorations were made on top of it. the cylindrical shape of the cake is associated with the church practice of baking artos. the paska bread tradition spread in cultures which were connected to the byzantine empire and it's a traditional cultural part of countries with an orthodox christian population. it is eaten in countries like russia, belarus, ukraine, romania, georgia, moldova, north macedonia and serbia. kulich is a variant of paska easter breads and represents not only easter but also the spring. easter is a very important celebration in eastern european countries, even more important than christmas.

Dessert, Sweet

Laima

A brand of latvian chocolates and sweets

Dessert, Sweet

Macaroon

A macaroon ( mak-ə-roon) is a small cake or biscuit, typically made from ground almonds (the original main ingredient), coconut or other nuts (or even potato), with sugar and sometimes flavourings (e.g. honey, vanilla, spices), food colouring, glacé cherries, jam or a chocolate coating; or a combination of these or other ingredients. some recipes use sweetened condensed milk. macaroons are sometimes baked on edible rice paper placed on a baking tray.

Dessert, Sweet

Morozhenoye

Ice cream is a sweetened frozen food typically eaten as a snack or dessert. it may be made from milk or cream and is flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit such as strawberries or peaches. it can also be made by whisking a flavored cream base and liquid nitrogen together. food coloring is sometimes added, in addition to stabilizers. the mixture is cooled below the freezing point of water and stirred to incorporate air spaces and to prevent detectable ice crystals from forming. the result is a smooth, semi-solid foam that is solid at very low temperatures (below 2 °c or 35 °f). it becomes more malleable as its temperature increases. the meaning of the name "ice cream" varies from one country to another. ice cream and gelato, based on cream and milk. frozen yogurt, based on yogurt or kefir. frozen custard, with eggs added to cream and sugar. ice milk. sorbet/slushy, ice pop/popsicle/icicle: water base. examples: frozen cola, frozen lemonade, frozen tea. sherbet, like sorbet but with some milk added.in some countries, such as the united states, "ice cream" applies only to a specific variety, and most governments regulate the commercial use of the various terms according to the relative quantities of the main ingredients, notably the amount of cream. products that do not meet the criteria to be called ice cream are sometimes labelled "frozen dairy dessert" instead. in other countries, such as italy and argentina, one word is used for all variants. analogues made from dairy alternatives, such as goat's or sheep's milk, or milk substitutes (e.g., soy, cashew, coconut, almond milk or tofu), are available for those who are lactose intolerant, allergic to dairy protein, or vegan. ice cream may be served in dishes, for eating with a spoon, or licked from edible wafer cones. ice cream may be served with other desserts, such as apple pie, or as an ingredient in ice cream floats, sundaes, milkshakes, ice cream cakes and even baked items, such as baked alaska.

Dessert, Sweet

Muraveynik cake

An anthill-shaped cake made with small dough balls mixed with sour cream, caramel, nuts, poppy seeds, chocolate many variations

Dessert, Sweet

Oreshki

Walnut-shaped cookies filled with caramel, chocolate, nuts

Dessert, Sweet

Pankūkas

A pancake (or hot-cake, griddlecake, or flapjack) is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or frying pan, often frying with oil or butter. it is a type of batter bread. archaeological evidence suggests that pancakes were probably eaten in prehistoric societies.the pancake's shape and structure varies worldwide. in the united kingdom, pancakes are often unleavened and resemble a crêpe. in north america, a leavening agent is used (typically baking powder) creating a thick fluffy pancake. a crêpe is a thin breton pancake of french origin cooked on one or both sides in a special pan or crepe maker to achieve a lacelike network of fine bubbles. a well-known variation originating from southeast europe is a palačinke, a thin moist pancake fried on both sides and filled with jam, cream cheese, chocolate, or ground walnuts, but many other fillings—sweet or savoury—can also be used. when potato is used as a major portion of the batter, the result is a potato pancake. commercially prepared pancake mixes are available in some countries. like waffles, commercially prepared frozen pancakes are available from companies like eggo. when buttermilk is used in place of or in addition to milk, the pancake develops a tart flavor and becomes known as a buttermilk pancake, which is common in scotland and the us. buckwheat flour can be used in a pancake batter, making for a type of buckwheat pancake, a category that includes blini, kaletez, ploye, and memil-buchimgae. pancakes may be served at any time of the day or year with a variety of toppings or fillings, but they have developed associations with particular times and toppings in different regions. in north america, they are typically considered a breakfast food and serve a similar function to waffles. in britain and the commonwealth, they are associated with shrove tuesday, commonly known as "pancake day", when, historically, perishable ingredients had to be used up before the fasting period of lent.

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

Pastila

Pastila (russian: пастила́) is a traditional russian fruit confectionery (pâte de fruits). it has been described as "small squares of pressed fruit paste" and "light, airy puffs with a delicate apple flavor". in imperial russia, the "small jellied sweetmeats" were served for tea "with a white foamy top, a bit like marshmallow, but tasting of pure fruit".the first mentions of pastila in russian written sources date back to the 16th century. the name is probably a loanword from italian: pastello or pastiglia, or from the cognate french: pastille which in turn comes from latin: pastillus (a loaf or pie, cf. pastilla).in the 19th century, pastila was made from sourish russian apples such as antonovka or mashed northern berries (lingonberry, rowan, currants) sweetened with honey or sugar and lightened with egg whites. the paste was baked in the russian oven for many hours, then arranged in several layers inside an alder box and then left to dry in the same oven.in imperial russia, pastila was considered an expensive treat. priced at one rouble and a half, it was produced at noblemen's manors by serf labor. the cheapest pastila was made with honey instead of sugar. the russian stove afforded two days of steadily diminishing heat to bake the fruit paste. a tatar variety was strained through a fine sieve, which helped keep apple seeds intact.in the soviet period, pastila was produced using an industrially optimised technology. according to william pokhlyobkin, this soviet-style pastila does not depend on the unique properties of the peasant stove and is markedly inferior to its homemade predecessors. it was ultimately eclipsed in popularity by zefir, which is made from similar ingredients but with whipped egg whites and gelling agents. in the 2010s, traditional pastila is regaining its popularity, with the kolomna and especially belyov versions widely available commercially.

Dessert, Sweet

Pastry

Pastry is baked food made with a dough of flour, water and shortening (solid fats, including butter or lard) that may be savoury or sweetened. sweetened pastries are often described as bakers' confectionery. the word "pastries" suggests many kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. small tarts and other sweet baked products are called pastries. common pastry dishes include pies, tarts, quiches, croissants, and pasties.the french word pâtisserie is also used in english (with or without the accent) for the same foods. originally, the french word pastisserie referred to anything, such as a meat pie, made in dough (paste, later pâte) and not typically a luxurious or sweet product. this meaning still persisted in the nineteenth century, though by then the term more often referred to the sweet and often ornate confections implied today. pastry can also refer to the pastry dough, from which such baked products are made. pastry dough is rolled out thinly and used as a base for baked products. pastry is differentiated from bread by having a higher fat content, which contributes to a flaky or crumbly texture. a good pastry is light and airy and fatty, but firm enough to support the weight of the filling. when making a shortcrust pastry, care must be taken to blend the fat and flour thoroughly before adding any liquid. this ensures that the flour granules are adequately coated with fat and less likely to develop gluten. on the other hand, overmixing results in long gluten strands that toughen the pastry. in other types of pastry such as danish pastry and croissants, the characteristic flaky texture is achieved by repeatedly rolling out a dough similar to that for yeast bread, spreading it with butter, and folding it to produce many thin layers.

Dessert, Sweet

Pavlova

Pavlova is a meringue-based dessert. originating in either australia or new zealand in the early 20th century, it was named after the russian ballerina anna pavlova. taking the form of a cake-like circular block of baked meringue, pavlova has a crisp crust and soft, light inside. the confection is usually topped with fruit and whipped cream. the name is pronounced , or like the name of the dancer, which was .the dessert is believed to have been created in honour of the dancer either during or after one of her tours to australia and new zealand in the 1920s. the nationality of its creator has been a source of argument between the two nations for many years.the dessert is a popular dish and an important part of the national cuisine of both australia and new zealand. with its simple recipe, it is frequently served during celebratory and holiday meals. it is most identified with and consumed most frequently in the summer time, including at christmas time.

Dessert, Sweet

Piparkūkas

Gingerbread cookies, common during christmas

Dessert, Sweet

Ponchiki

Pączek [ˈpɔntʂɛk]; plural: pączki [ ˈpɔntʂkʲi]; kashubian: pùrcle; silesian: kreple) is a filled doughnut found in polish cuisine.

Dessert, Sweet

Rūjienas ice cream

Dessert, Sweet

Rupjmaizes kārtojums

Layered rye bread (latvian: rupjmaizes kārtojums) is a traditional latvian dessert made from rye breadcrumbs, blackcurrant or lingonberry jam, and whipped cream. it is topped off with grated dark chocolate and/or cinnamon and often served with fresh berries and cottage cheese ice cream.layered rye bread similar in appearance and construction to the trifle of the british isles, and is sometimes called rye bread trifle or latvian ambrosia. layered rye bread is an iconic latvian food, and is considered one of the national dishes. it was the sweet chosen to represent latvia in the café europe initiative of the austrian presidency of the european union, on europe day 2006.

Dessert, Sweet

Šakotis

Lithuanian šakotis or raguolis ("tree cake"; literally "branchy"), polish sękacz, belarusian bankucha (belarusian: банкуха) is a polish, lithuanian and belarusian traditional spit cake. it is a cake made of butter, egg whites and yolks, flour, sugar, and cream, cooked on a rotating spit in an oven or over an open fire.

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

Tokorzvarhitjas

Fried bowtie cookies made with tejföl

Dessert, Sweet

Tsarskaya paskha

A molded cheesecake with raisins, citrus zest, nuts, common during easter

Dessert, Sweet

Varenye

Varenye (russian: варенье, belarusian: варэнне/варэньне, ukrainian: варення) is a popular whole-fruit preserve, widespread in eastern europe (russia, ukraine, belarus), as well as the baltic region (lithuanian: uogienė, latvian: ievārījums, estonian: moos). it is made by cooking berries, other fruits, or more rarely nuts, vegetables, or flowers, in sugar syrup. in some traditional recipes, other sweeteners such as honey or treacle are used instead of or in addition to sugar.varenye is similar to jam except the fruits are not macerated, and no gelling agent is added. it is characterized by a thick but transparent syrup having the natural colour of the fruits.

Dessert, Sweet

Vatrushka

Vatrushka (belarusian, russian and ukrainian: ватрушка) is an eastern european pastry (pirog) formed as a ring of dough with quark in the middle, sometimes with the addition of raisins or bits of fruit. the most common size is about 5–10 cm (2–4 in) in diameter, but larger versions also exist. vatrushkas are typically baked using a sweet yeast bread dough. savoury varieties are made using unsweetened dough, with onion added to the filling.the etymology of the word is uncertain. a widespread hypothesis derives the name from the word vatra meaning "fire" in some slavic languages. alternative hypotheses trace it back either to the verb teret (тереть, "to rub" or "to grate") or to the term tvorog (творог, "quark").

Dessert, Sweet

Vāverīte

Squirrel cake, layer cake made with nuts

Dessert, Sweet

Zefir

Zefir (russian: зефи́р, may also be spelled zephyr or zephir) is a type of soft confectionery made by whipping fruit and berry purée (mostly apple puree) with sugar and egg whites with subsequent addition of a gelling agent like pectin, carrageenan, agar, or gelatine. it is produced in the countries of the former soviet union. the name given after the greek god of the light west wind zephyr symbolizes its delicate airy consistency.zefir is derived from the traditional russian pastila confectionery, but with added egg white foam and a gelling agent.the form typically resembles traditional meringue. however, in contrast to commercial-grade meringue, zefir is never crispy. in contrast to most chocolate-coated marshmallow-like confectioneries; zefirs normally come without layers of cookies/biscuits included. zefir is usually milky white, may be rose-colored (with berries like cherry, strawberries and such), may have green dye if apple-flavored. chocolate-coated kind of zefir are also a common, widespread version. zefir is comparable in its consistency to marshmallows, krembo, or the filling of modern oreo biscuits (although not its 1902 predecessor with butter, hydrox).

Dessert, Sweet

Zhele

Fruit preserves are preparations of fruits whose main preserving agent is sugar and sometimes acid, often stored in glass jars and used as a condiment or spread. there are many varieties of fruit preserves globally, distinguished by method of preparation, type of fruit used, and place in a meal. sweet fruit preserves such as jams, jellies and marmalades are often eaten at breakfast with bread or as an ingredient of a pastry or dessert, whereas more savory and acidic preserves made from "vegetable fruits" such as tomato, squash or zucchini, are eaten alongside savoury foods such as cheese, cold meats, and curries.

Dessert, Sweet

Apple pie

An apple pie is a pie in which the principal filling ingredient is apples. the earliest printed recipe is from england. apple pie is often served with whipped cream, ice cream ("apple pie à la mode"), or cheddar cheese. it is generally double-crusted, with pastry both above and below the filling; the upper crust may be solid or latticed (woven of crosswise strips). the bottom crust may be baked separately ("blind") to prevent it from getting soggy. deep-dish apple pie often has a top crust only. tarte tatin is baked with the crust on top, but served with it on the bottom. apple pie is an unofficial symbol of the united states and one of its signature comfort foods.

Dessert, Sweet

Rhubarb pie

Rhubarb pie is a pie with a rhubarb filling. popular in the uk, where rhubarb has been cultivated since the 1600s, and the leaf stalks eaten since the 1700s. besides diced rhubarb, it almost always contains a large amount of sugar to balance the intense tartness of the plant. a strawberry rhubarb pie is a type of tart and sweet pie made with a strawberry and rhubarb filling. sometimes tapioca is also used. the pie is usually prepared with a bottom pie crust and a variety of styles of upper crust. in the united states, often a lattice-style upper crust is used. this pie is a traditional dessert in the united states. it is part of new england cuisine. rhubarb has long been a popular choice for pies in the great plains region and the midwest region, where fruits were not always readily available. rhubarb pies and desserts are popular in canada as well, as the rhubarb plant can survive in cold climates.

Dessert, Sweet

Kissel

Kissel or kisel (estonian: kissell, finnish: kiisseli, livonian: kīsõl, latgalian: keiseļs, latvian: ķīselis, lithuanian: kisielius, polish: kisiel, russian: кисель, tr. kiselʼ, ukrainian: кисiль, kysilʼ, belarusian: кісель, kisielʼ) is a viscous fruit dish, popular as a dessert and as a drink in northern, central and eastern europe. it consists of the sweetened juice of berries, like mors, but it is thickened with cornstarch, potato starch or arrowroot; sometimes red wine or fresh or dried fruits are added. it is similar to the danish rødgrød and german rote grütze. swedish blåbärssoppa is a similarly prepared bilberry dessert. kissel can be served either hot or cold, also together with sweetened quark or semolina pudding. kissel can also be served on pancakes or with ice cream. if the kissel is made using less thickening starch, it can be drunk — this is common in poland, russia and ukraine.

Dessert, Sweet

Maizes zupa

Rye bread soup, porridge or pudding, may also include apples, raisins, plums, cranberries, cinnamon, whipped cream