59 Dishes

Dessert, Sweet

Amygdalota

Amygdalota (greek: αμυγδαλωτά; almond pears) are a type of almond cookie associated with the cyclades. although these cookies don't contain any coconut, they are sometimes called "greek macaroons". they may be called rozethes, ergolavoi or troufes in some regions, and can be shaped like pears, or balls or other shapes. whatever the shape, these cookies are usually made to be small enough to eat in one bite. they can be sweetened with honey and flavored with orange flower water or rose water. there are similar almond cookies found throughout the cuisines of the eastern mediterranean region.

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

Ballokume

Ballokume is an albanian cookie originating in the city of elbasan, which is popular throughout albania and albanian communities. it is traditionally eaten on dita e verës, an albanian pagan holiday celebrated on 14 march. it is sometimes called kulaç me finj, as it may optionally contain finj, a mixture of ashes from a wood stove boiled in water.it consists of butter, sugar, eggs, and cornflour. it is traditionally kneaded in a copper bowl, which is supposed to improve the texture of the dough. the dough must be kneaded vigorously, which is why the men of the house are often involved in the ballokume preparation.

Dessert, Sweet

Berliner

A berliner is a german doughnut with no central hole, made from sweet yeast dough fried in fat or oil, with a marmalade or jam filling like a jelly doughnut, and usually icing, powdered sugar or conventional sugar on top.

Dessert, Sweet

Bomboloni

A bombolone (italian: [bomboˈloːne], pl. bomboloni) is an italian filled doughnut (similar to the berliner, krafne, pączek etc.) and is eaten as a snack food and dessert. the pastry's name is etymologically related to bomba (bomb), and the same type of pastry is also called bomba (pl. "bombe") in some regions of italy. the etymological connection is probably due to the resemblance to a grenade or old-fashioned bomb and may today possibly also be regarded as a reference to the high calorie density of this recipe (i.e., a "calorie bomb").

Dessert, Sweet

Brownies

A chocolate brownie or simply a brownie is a square or rectangular chocolate baked confection. brownies come in a variety of forms and may be either fudgy or cakey, depending on their density. brownies often, but not always, have a glossy "skin" on their upper crust. they may also include nuts, frosting, cream cheese, chocolate chips, or other ingredients. a variation made with brown sugar and vanilla rather than chocolate in the batter is called a blond brownie or blondie. the brownie was developed in the united states at the end of the 19th century and popularized there during the first half of the 20th century. they are typically eaten by hand, often accompanied by milk, served warm with ice cream (a la mode), topped with whipped cream, or sprinkled with powdered sugar and fudge. in north america, they are common homemade treats and they are also popular in restaurants and coffeehouses.

Dessert, Sweet

Cake pop

A cake pop is a form of cake styled as a lollipop. cake crumbs are mixed with icing or chocolate, and formed into small spheres or cubes in the same way as cake balls, before being given a coating of icing, chocolate or other decorations and attached to lollipop sticks. cake pops can be a way of using up leftover cake or cake crumbs. the cake pop increased in popularity between 2009 and 2011.

Dessert, Sweet

Carrot cake

Carrot cake (also known as passion cake) is cake that contains carrots mixed into the batter. most modern carrot cake recipes have a white cream cheese frosting. sometimes nuts such as walnuts or pecans are added into the cake batter, as well as spices such as cinnamon, ginger and ground mixed spice. fruit including pineapple, raisins and shredded coconut can also be used to add a natural sweetness.

Dessert, Sweet

Chocolate

Chocolate is a food product made from roasted and ground cacao seed kernels, that is available as a liquid, solid or paste, on its own or as a flavoring agent in other foods. cacao has been consumed in some form since at least the olmec civilization (19th-11th century bce), and the majority of mesoamerican people ─ including the maya and aztecs ─ made chocolate beverages.the seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. after fermentation, the seeds are dried, cleaned, and roasted. the shell is removed to produce cocoa nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form. once the cocoa mass is liquefied by heating, it is called chocolate liquor. the liquor may also be cooled and processed into its two components: cocoa solids and cocoa butter. baking chocolate, also called bitter chocolate, contains cocoa solids and cocoa butter in varying proportions, without any added sugar. powdered baking cocoa, which contains more fiber than cocoa butter, can be processed with alkali to produce dutch cocoa. much of the chocolate consumed today is in the form of sweet chocolate, a combination of cocoa solids, cocoa butter or added vegetable oils, and sugar. milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. white chocolate contains cocoa butter, sugar, and milk, but no cocoa solids. chocolate is one of the most popular food types and flavors in the world, and many foodstuffs involving chocolate exist, particularly desserts, including cakes, pudding, mousse, chocolate brownies, and chocolate chip cookies. many candies are filled with or coated with sweetened chocolate. chocolate bars, either made of solid chocolate or other ingredients coated in chocolate, are eaten as snacks. gifts of chocolate molded into different shapes (such as eggs, hearts, coins) are traditional on certain western holidays, including christmas, easter, valentine's day, and hanukkah. chocolate is also used in cold and hot beverages, such as chocolate milk and hot chocolate, and in some alcoholic drinks, such as creme de cacao. although cocoa originated in the americas, west african countries, particularly côte d'ivoire and ghana, are the leading producers of cocoa in the 21st century, accounting for some 60% of the world cocoa supply. with some two million children involved in the farming of cocoa in west africa, child slavery and trafficking associated with the cocoa trade remain major concerns. a 2018 report argued that international attempts to improve conditions for children were doomed to failure because of persistent poverty, absence of schools, increasing world cocoa demand, more intensive farming of cocoa, and continued exploitation of child labor.

Dessert, Sweet

Cupcake

A cupcake (also british english: fairy cake; hiberno-english: bun) is a small cake designed to serve one person, which may be baked in a small thin paper or aluminum cup. as with larger cakes, frosting and other cake decorations such as fruit and candy may be applied.

Dessert, Sweet

Diples

Diples or thiples (greek: δίπλες) is a greek dessert from the peloponnese, made of thin sheet-like dough. they are essentially the same as angel wings, except that they are dipped in syrup rather than served dry. the dough is rolled into long, thin strips, fried and folded in hot oil and then dipped in a sugar or honey syrup. diples can be made in different shapes, of which the most common are bow ties and spirals. diples are a typical dessert in the peloponnese and are also served at weddings and at new year's celebrations.another form uses an iron mould dipped in diples batter and cooked in cooking oil until the diples separates from the mould. it is topped with syrup, crushed walnuts, and cinnamon.

Dessert, Sweet

Ekmek kataifi

Shredded phyllo with syrup and topped with custard, whipped cream and pistachios

Dessert, Sweet

Fanouropita

Fanouropita is a sweet pie recipe from greek cuisine and is traditionally a lenten cake, also called "the lost and found cake." it is traditionally served in st. fanourios memorial day on august 27, given to greek orthodox believers as a blessing. fanouropita is oil-based and does not contain any butter or eggs so that it can be eaten on holy fasting days. believers offer the cake expecting "revelations" on objects, people, or to find something they are looking for. greece is known for its many traditions, but one custom which primarily stands out is in memory of saint fanourios. the most celebrated patron saint of lost things is commemorated by baking a cake.

Dessert, Sweet

Fresh fruit

Apples, cherries, figs, grapes, melon, pears, strawberries

Dessert, Sweet

Gingerbread

Gingerbread refers to a broad category of baked goods, typically flavored with ginger, cloves, nutmeg, and cinnamon and sweetened with honey, sugar, or molasses. gingerbread foods vary, ranging from a soft, moist loaf cake to something close to a ginger snap.

Dessert, Sweet

Glyko tou koutaliou

Spoon sweets, small fruits, fruit rinds, vegetables, nuts preserved in syrup

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

Karidopita

Walnut and honey cake

Dessert, Sweet

Kataifi

Knafeh (arabic: كنافة) is a traditional middle eastern dessert made with spun pastry called kataifi, soaked in a sweet, sugar-based syrup called attar, and typically layered with cheese, or with other ingredients such as clotted cream, pistachio or nuts, depending on the region. it is popular in the middle east. variants are also found in turkey, greece, and the balkans.in arabic, the name may refer to the string pastry itself, or to the entire dessert dish. in turkish, the string pastry is known as tel kadayıf, and the cheese-based dessert that uses it as künefe. in the balkans, the shredded dough is similarly known as kadaif/cataif, and in greece as kataifi, and is the basis of various dishes rolled or layered with it, including dessert pastries with nuts and sweet syrups. one of the most well-known preparations of the dessert is "knafeh nabulsiyeh", which originated in the city of nablus, and is the most representative palestinian dessert. knafeh nabulsiyeh uses a white-brine cheese called nabulsi. it is prepared in a large round shallow dish, the pastry is colored with orange food coloring, and sometimes topped with crushed pistachio nuts.

Dessert, Sweet

Kidonopasto

Quince cheese (also known as quince paste) is a sweet, thick jelly made of the pulp of the quince fruit. it is a common confection in several countries. traditionally and predominantly from the iberian peninsula, it is called ate or dulce de membrillo in spanish, marmelada in portuguese, marmelo in galician and codonyat in catalan, where it is a firm, sticky, sweet reddish hard paste made of the quince (cydonia oblonga) fruit. it is also very popular in brazil (as marmelada), france (as pâte de coing in french and codonhat in occitan), mexico (as dulce de membrillo and/or ate de membrillo), argentina, uruguay, paraguay and chile (as dulce de membrillo), italy (as cotognata), peru (as machacado de membrillo), israel (as ממבריו membrio) and turkey (as ayva peltesi).

Dessert, Sweet

Kormos

Chocolate log roll with broken cookie pieces inside

Dessert, Sweet

Koulourakia

Koulourakia (greek: κουλουράκια, ipa: [kuluˈraca]; singular: greek: κουρουλάκι, romanized: koulouráki), also called koulouria (greek: κουλούρια, ipa: [kuluˈra]; singular: greek: κουλούρι, romanized: kouloúri), are a traditional greek dessert, typically made around easter to be eaten after holy saturday. they are a butter-based pastry, traditionally hand-shaped, with egg glaze on top. they have a sweet delicate flavor with a hint of vanilla. koulourakia are well known for their sprinkle of sesame seeds and distinctive ring shape. in fact, the word is the diminutive form for a ring-shaped loaf or lifebelt.the pastries can be shaped into braided circles, hairpin twists, figure eights, twisted wreaths, horseshoes or greek letters, although they are still often shaped into a snake style. often, a clove is added atop the center of the pastry for added flavor. they are commonly eaten with morning coffee or afternoon tea. like all pastries, they are normally kept in dry conditions in a jar with a lockable lid.

Dessert, Sweet

Kourabiedes

Christmas shortbread cookies that are covered in powdered sugar

Dessert, Sweet

Lazarakia

Lazarákia (greek: λαζαράκια, "little lazaruses") are small, sweet spice breads made in greece and cyprus by orthodox christians on lazarus saturday, the saturday that begins holy week. they are eaten to celebrate the miracle of jesus raising lazarus from the dead. they are shaped like a man wrapped in a shroud, supposedly saint lazarus of bethany, with cloves for eyes. they contain several sweet spices and are a fasting lenten food, meaning that they do not contain any dairy products or eggs. for that reason, unlike the tsourekia, they are brushed with olive oil instead of egg or butter for a gloss finish.women in lipsi were symbolically equated with the virgin mary and part of the symbolism of holy week was that of death experienced through motherhood. though in modern times lazarákia are mostly purchased at the bakery, in past times women would knead the dough for the lazarákia, shaped in human form, as the symbol of life overcoming death. one of the lazaráki would be kept in the home for the entire year and either eaten the following year or thrown into the sea to be eaten by fish.

Dessert, Sweet

Loukoumades

Lokma are pastries made of leavened and deep fried dough balls, soaked in syrup or honey, sometimes coated with cinnamon or other ingredients. the dish was described as early as the 13th century by al-baghdadi as luqmat al-qādi (لقمة القاضي), "judge's morsels.

Dessert, Sweet

Loukoumi

Lokma are pastries made of leavened and deep fried dough balls, soaked in syrup or honey, sometimes coated with cinnamon or other ingredients. the dish was described as early as the 13th century by al-baghdadi as luqmat al-qādi (لقمة القاضي), "judge's morsels.

Dessert, Sweet

Marzipan

Marzipan is a confection consisting primarily of sugar, honey, and almond meal (ground almonds), sometimes augmented with almond oil or extract. it is often made into sweets; common uses are chocolate-covered marzipan and small marzipan imitations of fruits and vegetables. it can also be used in biscuits or rolled into thin sheets and glazed for icing cakes, primarily birthday cakes, wedding cakes and christmas cakes. marzipan paste may also be used as a baking ingredient, as in stollen or banket. in some countries, it is shaped into small figures of animals as a traditional treat for new year's day or christmas. marzipan is also used in tortell, and in some versions of king cake eaten during the carnival season. traditional swedish princess cake is typically covered with a layer of marzipan that has been tinted pale green or pink.

Dessert, Sweet

Melitini

Sweet cheese phyllo pastry, common during easter

Dessert, Sweet

Melomakarona

The melomakarono (greek: μελομακάρονο plural: μελομακάρονα, melomakarona) is an egg-shaped greek dessert made mainly from flour, olive oil, and honey. along with the kourabies it is a traditional dessert prepared primarily during the christmas holiday season. they are also known as finikia.historically, melomakarona are thought to be derived from the ancient and medieval makaria, which were eaten during funerals. gradual changes in the recipe and the addition of dipping them in honey led to melomakarona which etymologically is derived from the greek word for honey "meli" and "makaria".typical ingredients of the melomakarono are flour or semolina, sugar, orange zest and/or fresh juice, cognac (or similar beverage), cinnamon and olive oil. during rolling they are often filled with ground walnuts. immediately after baking, they are immersed for a few seconds in cold syrup made of honey and sugar dissolved in water. finally, they are decorated with ground, as well as bigger pieces of walnut. dark chocolate-covered melomakarona are also a more recent variation of the traditional recipe.

Dessert, Sweet

Mousse

A mousse (; french: [mus]; "foam") is a soft prepared food that incorporates air bubbles to give it a light and airy texture. it can range from light and fluffy to creamy and thick, depending on preparation techniques. a mousse may be sweet or savory.sweet mousses are typically made with whipped egg whites, whipped cream, or both, and flavored with one or more of chocolate, coffee, caramel, puréed fruits, or various herbs and spices, such as mint or vanilla. in the case of some chocolate mousses, egg yolks are often stirred into melted chocolate to give the final product a richer mouthfeel. mousses are also typically chilled before being served, which gives them a denser texture. additionally, mousses are often frozen into silicone molds and unmolded to give the mousse a defined shape. sweetened mousse is served as a dessert, or used as an airy cake filling. it is sometimes stabilized with gelatin.savory mousses can be made from meat, fish, shellfish, foie gras, cheese, or vegetables. hot mousses often get their light texture from the addition of beaten egg whites.

Dessert, Sweet

Moustalevria

Mustalevria (greek: μουσταλευριά) or must jelly (also mustpie and mustcake) is a traditional greek kind of pudding made of grape must mixed with flour and boiled until thick. moustokouloura, must biscuits or must cookies is the biscuit (cookies) version of it.

Dessert, Sweet

Moustokouloura

Cookies made with grape must

Dessert, Sweet

Pagoto

This article is about the ice cream varieties around the world.

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

Pantespani

Sponge cake, flavored with, for example, lemon, orange

Dessert, Sweet

Pasteli

The term "sesame candy" may also refer to sesame halva.sesame seed candy is a confection of sesame seeds and sugar or honey pressed into a bar or ball. it is popular from the middle east through south asia to east asia. the texture may vary from chewy to crisp. it may also be called sesame (seed) candy/bar/crunch; sesame seed cake may refer to the confection or to a leavened cake or cookie incorporating sesame.

Dessert, Sweet

Pavlidis chocolate

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

Portokalopita

Portokalópita (in greek, πορτοκαλόπιτα; from πορτοκάλι portokáli "orange" and πιτα pita "cake") is a typical greek cake whose main ingredient is sweet orange. portokalópita is very popular in greece and is usually consumed as a dessert with coffee. within greek pastries, it belongs to the family of cakes called siropiasta, sweets that are bathed in syrup, such as baklava. although it has a sponge-like appearance, its dough is actually made from dry shreds of filo dough. (φύλλο phyllo), to which a mixture of greek yogurt, egg and orange juice is added. then is bathed on top with a syrup (liquid sugar) that has been simmered with oranges and sometimes flavored with vanilla and / or cinnamon. ideally, it is consumed the next day or the day after, when the syrup is fully absorbed and all the flavors of the cake have been integrated. the mouthfeel should be fluffy and juicy, preventing it from being compact.orange is a staple ingredient of greek cuisine and is grown in the south of the peloponnese peninsula (especially in the areas of laconia and argolis) and arta (in the north of the country) and on the island of chios, between others.

Dessert, Sweet

Revani

Basbousa (arabic: بسبوسة basbūsah) is a sweet, syrup-soaked semolina cake that originated in egypt, and is also common in other countries. the semolina batter is baked in a sheet pan, then sweetened with orange flower water, rose water or simple syrup, and typically cut into diamond (lozenge) shapes or squares. it is also found in most areas of the former ottoman empire, and is featured in middle eastern cuisines, greek cuisine, azerbaijani cuisine, turkish cuisine, ethiopian cuisine, yemeni cuisine and others.

Dessert, Sweet

Rizogalo

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

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

Saragli

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

Sokolate

Chocolate is a food product made from roasted and ground cacao seed kernels, that is available as a liquid, solid or paste, on its own or as a flavoring agent in other foods. cacao has been consumed in some form since at least the olmec civilization (19th-11th century bce), and the majority of mesoamerican people ─ including the maya and aztecs ─ made chocolate beverages.the seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. after fermentation, the seeds are dried, cleaned, and roasted. the shell is removed to produce cocoa nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form. once the cocoa mass is liquefied by heating, it is called chocolate liquor. the liquor may also be cooled and processed into its two components: cocoa solids and cocoa butter. baking chocolate, also called bitter chocolate, contains cocoa solids and cocoa butter in varying proportions, without any added sugar. powdered baking cocoa, which contains more fiber than cocoa butter, can be processed with alkali to produce dutch cocoa. much of the chocolate consumed today is in the form of sweet chocolate, a combination of cocoa solids, cocoa butter or added vegetable oils, and sugar. milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. white chocolate contains cocoa butter, sugar, and milk, but no cocoa solids. chocolate is one of the most popular food types and flavors in the world, and many foodstuffs involving chocolate exist, particularly desserts, including cakes, pudding, mousse, chocolate brownies, and chocolate chip cookies. many candies are filled with or coated with sweetened chocolate. chocolate bars, either made of solid chocolate or other ingredients coated in chocolate, are eaten as snacks. gifts of chocolate molded into different shapes (such as eggs, hearts, coins) are traditional on certain western holidays, including christmas, easter, valentine's day, and hanukkah. chocolate is also used in cold and hot beverages, such as chocolate milk and hot chocolate, and in some alcoholic drinks, such as creme de cacao. although cocoa originated in the americas, west african countries, particularly côte d'ivoire and ghana, are the leading producers of cocoa in the 21st century, accounting for some 60% of the world cocoa supply. with some two million children involved in the farming of cocoa in west africa, child slavery and trafficking associated with the cocoa trade remain major concerns. a 2018 report argued that international attempts to improve conditions for children were doomed to failure because of persistent poverty, absence of schools, increasing world cocoa demand, more intensive farming of cocoa, and continued exploitation of child labor.

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).