42 Dishes

Dessert, Sweet

Alivenci

Alivenci, plural form of alivancă, is a traditional custard tart, from the cuisine of moldavia made with cornmeal, cream cheese like urdă or telemea and smântână. a form of cheesecake was very popular in ancient greece. the secret of its manufacture was passed during the roman invasions. at that time, the latin name used for this type of cake was placenta that was transmitted in romanian culture.for saint peter, the moldovan prepare alivenci.

Dessert, Sweet

Baklava

Baklava (, or ; ottoman turkish: باقلوا) is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with syrup or honey. it was one of the most popular sweet pastries of ottoman cuisine.the pre-ottoman origin of the dish is unknown, but, in modern times, it is a common dessert of turkish, iranian and arab cuisines, and other countries of the levant and maghreb, along with the south caucasus, balkans, and central asia.

Dessert, Sweet

Biskvit

Sponge cake

Dessert, Sweet

Brânzoaică

Sweet cheese pastry

Dessert, Sweet

Cake

Кекс (англ. cake, мн. ч. cakes) — кондитерское изделие, выпекаемое из масляного бисквитного или дрожжевого теста.

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

Coltunasi cu visine

Dumplings filled with cherries

Dessert, Sweet

Cornulețe

Cornulețe are romanian and moldovan pastries aromatised with vanilla or rum extract/essence, as well as lemon rind, and stuffed with turkish delight, jam, chocolate, cinnamon sugar, walnuts, and/or raisins, with the shape representing a crescent. they are traditionally eaten during romanian holidays, especially during christmas time, or other special occasions.

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

Floating island

A floating island or île flottante is a dessert consisting of meringue floating on crème anglaise (a vanilla custard). the meringue is prepared from whipped egg whites, sugar, and vanilla extract and baked in a bain-marie. the crème anglaise is prepared with the egg yolks, vanilla, and hot milk, briefly cooked.

Dessert, Sweet

Gogoși

Gogoși (romanian: [ɡoˈɡoʃʲ]), known as pancove in transylvania and pampuște in bukovina, are romanian sweet pastries similar to filled doughnuts. gogoși is the plural form of the romanian word gogoașă ([ɡoˈɡo̯a.ʃə]). gogoși are pieces of dough shaped into a flattened sphere that are deep-fried in oil and optionally dusted with icing sugar. they have a fluffy and airy consistency, no hole and are often filled. gogoși fillings include chocolate, apricot jam, strawberry jam, cream cheese, or feta cheese.

Dessert, Sweet

Gris cu lapte

Semolina pudding

Dessert, Sweet

Halva

Halva (also halvah, halwa, and other spellings) is a type of confectionery originating from persia and widely spread throughout the middle east. the name is used for a broad variety of recipes, generally a thick paste based on flour or semolina, finely ground seeds or nuts, and sweetened with sugar or honey.halva is popular in western, central and south asia, the balkans, the caucasus, eastern europe, north africa and the horn of africa. halva can be kept at room temperature during non-summer months with little risk of spoilage.

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

Kiev cake

A kyiv cake (ukrainian: торт "київський") is a brand of dessert cake, made in kyiv, ukraine since december 6, 1956 by the karl marx confectionery factory (now a subsidiary of the roshen corporation). it soon became popular all over the soviet union. the cake has become one of the symbols of kyiv, particularly by its brand name and package, depicting the horse chestnut leaf, the informal coat of arms of kyiv. the cake has two airy layers of meringue with hazelnuts, chocolate glaze, and a buttercream-like filling.

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

Medovik

Medovik (russian: медови́к, from мёд – 'honey') is a layer cake popular in countries of the former soviet union. the identifying ingredients are honey and smetana (sour cream) or condensed milk.it is a dessert which is known for its lengthy preparation time. it consists of layers of sponge cake with a cream filling and is often covered with nuts or crumbs made from leftover cake. while the thin layers harden shortly after coming out of the oven, the moisture of the filling softens it again over time. there are many recipes and variations of this cake, but, the main ingredient is honey, giving it the characteristic taste and flavor.according to russian tradition, the cake was created in the 19th century in the russian empire by a young chef who sought to impress empress elizabeth alexeievna, wife of alexander i. empress elizabeth couldn't stand honey, and any dish made with it drove her mad. one day, however, a young new confectioner in the imperial kitchen didn't know the empress' dislike, and he baked a new cake with honey and thick sour cream. surprisingly, and unaware of the honey content, empress elizabeth immediately fell in love with it. medovik gained its intense popularity during the soviet era. today, there are numerous variations of medovik: with condensed milk, buttercream or custard.

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

Napoleon cake

A mille-feuille (french pronunciation: ​[mil fœj], "thousand-sheets"), also known by the names napoleon, vanilla slice, and custard slice, is a dessert made of puff pastry layered with pastry cream. its modern form was influenced by improvements made by marie-antoine carême. traditionally, a mille-feuille is made up of three layers of puff pastry (pâte feuilletée), alternating with two layers of pastry cream (crème pâtissière). the top pastry layer is finished in various ways: sometimes it is topped with whipped cream, or it may be dusted with icing sugar, cocoa, pastry crumbs, or sliced almonds. it may also be glazed with icing or fondant alone, or in alternating white (icing) and brown (chocolate) or other colored icing stripes, and combed to create a marbled effect.

Dessert, Sweet

Oreshki

Walnut-shaped cookies filled with caramel, chocolate, nuts

Dessert, Sweet

Orez cu lapte

Rice pudding is a dish made from rice mixed with water or milk and other ingredients such as cinnamon, vanilla and raisins. variants are used for either desserts or dinners. when used as a dessert, it is commonly combined with a sweetener such as sugar. such desserts are found on many continents, especially asia where rice is a staple. some variants are thickened only with the rice starch; others include eggs, making them a kind of custard.

Dessert, Sweet

Papanasi

Sweet cheese doughnuts, serve with sour cream and jam

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

Pechenye

Cookies

Dessert, Sweet

Ponchiki

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

Dessert, Sweet

Poppy seed rolls

The poppy seed roll is a pastry consisting of a roll of sweet yeast bread (a viennoiserie) with a dense, rich, bittersweet filling of poppy seed. an alternative filling is a paste of minced walnuts, or minced chestnuts. it is popular in central europe and parts of eastern europe, where it is commonly eaten at christmas and easter time. it is traditional in several cuisines, including polish (makowiec), kashubian (makówc), hungarian (mákos bejgli), slovak (makovník), czech (makový závin), austrian (mohnstrudel or mohnstriezel), ukrainian (pyrih z makom пирiг з маком or makivnyk маківник), belarusian (makavy rulet макавы рулет), bosnian, croatian and serbian (makovnjača or štrudla sa makom), slovenian (makova potica), romanian (coarda cu mac or coarda cu nucă), lithuanian (aguonų vyniotinis), latvian (magonmaizite), russian (rulet s makom рулет с маком), danish (wienerbrød, or vienna bread), and yiddish (mohn roll).

Dessert, Sweet

Prajitura cu visine

Sour cherry cake

Dessert, Sweet

Pryanik

Pryanik (russian and ukrainian: пряник, belarusian: пернік) refers to a range of traditional sweet baked goods in russia, ukraine, belarus and some neighboring countries such as poland (polish: piernik). traditionally pryaniks are made from flour and honey. while some russian-english dictionaries translate pryanik as gingerbread, ginger is an optional pryanik ingredient, unlike honey. sugar is often used instead of honey in industrial pryaniki production and modern home-cooking. related to pryanik is kovrizhka (коврижка), a sweet bread with similar ingredients. the word pryanik is from old east slavic пьпьрянъ, an adjective from old east slavic пьпьрь 'pepper', which makes it etymologically similar or related to german pfefferkuchen. however, traditional pryaniki do not usually include pepper as an ingredient.

Dessert, Sweet

Ptichye moloko

Bird's milk (polish: ptasie mleczko, polish: [ptaɕɛ mlɛtʂkɔ] (listen), russian: птичье молоко) is an eastern european confectionery originating in poland. it is a small, chocolate-covered bar with a soft marshmallow-like interior.bird's milk is one of the most recognized chocolate confectionery in poland having exclusive rights for the name ptasie mleczko. other confectionery producers also make similar candies named differently (e.g., alpejskie mleczko, "alpine milk"). nonetheless, ptasie mleczko is often used to refer to similar candies with vanilla, cream, lemon or chocolate flavour.in russia ptichye moloko is both a popular candy and a famous soufflé cake. the brand was introduced in the 1960s, during soviet union and is nowadays used by companies operating the factories which produced these candies and cakes since that time. the confectionery is also produced in other post-soviet states, in particular in belarus, estonia, latvia, moldova, and ukraine.

Dessert, Sweet

Ptichye moloko

Bird's milk (polish: ptasie mleczko, polish: [ptaɕɛ mlɛtʂkɔ] (listen), russian: птичье молоко) is an eastern european confectionery originating in poland. it is a small, chocolate-covered bar with a soft marshmallow-like interior.bird's milk is one of the most recognized chocolate confectionery in poland having exclusive rights for the name ptasie mleczko. other confectionery producers also make similar candies named differently (e.g., alpejskie mleczko, "alpine milk"). nonetheless, ptasie mleczko is often used to refer to similar candies with vanilla, cream, lemon or chocolate flavour.in russia ptichye moloko is both a popular candy and a famous soufflé cake. the brand was introduced in the 1960s, during soviet union and is nowadays used by companies operating the factories which produced these candies and cakes since that time. the confectionery is also produced in other post-soviet states, in particular in belarus, estonia, latvia, moldova, and ukraine.

Dessert, Sweet

Sfintisori

Sfințișori (little saints) or mucenici moldovenești (moldavian martyrs), are traditional pastries from romania and moldova made to commemorate on march 9 (or march 22, as per julian calendar), the christian feast of the 40 martyrs of sebaste, a traditional holiday in romania and moldova.

Dessert, Sweet

Sharlotka

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

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

Turta dulce

Gingerbread cookies, cake, houses

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

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

Cozonac

Cozonac (romanian: [kozoˈnak]) or kozunak (bulgarian: козунак [kozuˈnak]) is a special sweet leavened bread, traditional to southeastern europe, romania, bulgaria and serbia, north macedonia, greece, etc. rich in eggs, milk and butter, it is usually prepared for easter in romania, serbia, bulgaria, and mostly for every major holiday (christmas, easter, new year's day) in romania and moldova. the name comes from the bulgarian word for hair-коса/kosa, or greek: ϰοσωνάϰι kosōnáki, a diminutive form of ϰοσώνα kosṓna.cozonac was the sweet chosen to represent romania in the café europe initiative of the austrian presidency of the european union, on europe day 2006.

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

Placinta

Plăcintă  (romanian pronunciation: [pləˈtʃintə]) is a romanian, moldovan and ukrainian traditional pastry resembling a thin, small round or square-shaped cake, usually filled with apples or a soft cheese such as urdă.

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.