55 Dishes

Dessert, Sweet

Almás pite

Apple cake

Dessert, Sweet

Arany galuska

Arany galushka (or aranygaluska) is a traditional hungarian dessert consisting of balls of yeast dough (galuska). the balls are rolled in melted butter, and then rolled in a mixture of sugar and crushed nuts (traditionally, walnuts), assembled into layers, before being baked till golden. arany means gold or golden; galuska refers to the dumpling nature of the balls of dough. aranygaluska may be served with vanilla custard. nancy reagan popularized this dish in the united states when she served it at the white house for christmas.

Dessert, Sweet

Babka

A babka is a sweet braided bread or cake which originated in the jewish communities of poland, russia and ukraine. it is popular in israel (often referred to as simply a yeast cake: עוגת שמרים) and in the jewish diaspora. it is prepared with a yeast-leavened dough that is rolled out and spread with a filling such as chocolate, cinnamon, fruit, or cheese, then rolled up and braided before baking.

Dessert, Sweet

Bejgli

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

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

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

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

Crème brûlée

Crème brûlée or crème brulée (; french pronunciation: ​[kʁɛm bʁy.le]), also known as burnt cream or trinity cream, and virtually identical to the original crema catalana, is a dessert consisting of a rich custard base topped with a layer of hardened caramelized sugar. it is normally served slightly chilled; the heat from the caramelizing process tends to warm the top of the custard, while leaving the center cool. the custard base is traditionally flavored with vanilla in french cuisine, but can have other flavorings. it is sometimes garnished with fruit.

Dessert, Sweet

Császármorzsa

Shredded crepes with sugar, serve with apricot, peach, or other fruit jam

Dessert, Sweet

Csokitorta

Chocolate cake

Dessert, Sweet

Dobos torta

Dobos torte (hungarian: dobos torta [ˈdoboʃ ˈtortɒ]), also known as dobosh, is a hungarian sponge cake layered with chocolate buttercream and topped with caramel. the layered pastry is named after its inventor, hungarian chef józsef c. dobos, a delicatessen owner in budapest. in the late 1800s, he decided to create a cake that would last longer than other pastries in an age when cooling techniques were limited. the round sides of the cake are coated with ground hazelnuts, chestnuts, walnuts, or almonds, and the hardened caramel top helps to prevent drying out, for a longer shelf life.

Dessert, Sweet

Esterhazy torte

Esterházy torta is a hungarian cake (torta) named after prince paul iii anton esterházy de galántha (1786–1866), a member of the esterházy dynasty and diplomat of the austrian empire. it was invented by budapest confectioners in the late 19th century and soon became one of the most famous cakes in the lands of the austro-hungarian monarchy.esterházy torta consists of buttercream spiced with cognac or vanilla, sandwiched between four and five layers of almond meringue (macaroon) dough. the torte is iced with a fondant glaze and decorated with a characteristic chocolate striped pattern. there are, however, many different recipe variations. in hungary, the original almonds have been entirely replaced by walnuts.

Dessert, Sweet

Fánk

Fánk is a sweet traditional hungarian donut. the most commonly used ingredients are: flour, yeast, butter, egg yolk, a little bit of rum, salt, milk and oil to deep fry with. after the pastry has risen for approximately 30 minutes the result is an extreme light doughnut-like pastry. fánk is traditionally served with powdered sugar and lekvár, hungarian thick jams; mostly apricot at that.

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

Flódni

A pastry made with four layers: plum jam, walnut, apple, poppyseed

Dessert, Sweet

Fresh fruit

In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering. fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. edible fruits in particular have long propagated using the movements of humans and animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; in fact, humans and many animals have become dependent on fruits as a source of food. consequently, fruits account for a substantial fraction of the world's agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings. in common language usage, "fruit" normally means the seed-associated fleshy structures (or produce) of plants that typically are sweet or sour and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. in botanical usage, the term "fruit" also includes many structures that are not commonly called "fruits" in everyday language, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains.

Dessert, Sweet

Gesztenyepüré

Chestnut purée, serve with whipped cream

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

Gundel palacsinta

Crepe filled with ground walnuts, raisins and rum, and topped with dark chocolate sauce, a national favorite

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

Kakaós csiga

Rolled pastries filled with chocolate, may also be made with poppy seeds, vanilla, walnut

Dessert, Sweet

Képviselőfánk

A képviselőfánk égetett tésztából készülő, francia eredetű sütemény, melyet jellemzően angol-krémmel, emellett néhol tejszínhabbal töltenek meg.

Dessert, Sweet

Kiflice

Kifli, kiflice, kifle or kipferl is a traditional yeast bread roll that is rolled and formed into a crescent before baking. it is a common type of bread roll throughout much of central europe and nearby countries, where it is called by different names. it is thought to be the inspiration for the french croissant, which has a very similar shape but is made with a different type of dough.

Dessert, Sweet

Kormos

Chocolate log roll with broken cookie pieces inside

Dessert, Sweet

Krémes

Pastry with a crispy top and bottom filled with vanilla cream

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

Kuglóf

A gugelhupf (also kugelhupf, guglhupf, gugelhopf, and, in france, kouglof, kougelhof, or kougelhopf) is a cake traditionally baked in a distinctive circular bundt mold that has a circular hole in the middle. there are three main types: cocoa; plain with a hint of vanilla and lemon zest; and a marbled combination of the two. it is popular in a wide region of central europe particularly in southern germany, alsace, austria, switzerland, croatia, hungary, bosnia, serbia, slovakia, slovenia, czech republic and poland. it is not closely related to the christmas cake in italy known as the pandoro nor to the american bundt cake as that is not yeast based. in the cuisine of the pennsylvania dutch it is known as deitscher kuche (german cake).in late medieval austria, a gugelhupf was served at major community events such as weddings, and was decorated with flowers, leaves, candles, and seasonal fruits. the name persisted through the austro-hungarian empire, eventually becoming standardized in viennese cookbooks as a refined, rich cake, flavored with rosewater and almond. many regional variations exist, testifying to the widespread popularity of the gugelhupf tradition. several narratives claim the origin of the cake in roman times with a spurious claim relating even further back to the three wise men. the cake was popularized as a prestige pastry by emperor franz joseph of austria and was popularized in france by marie-antoinette. the gugelhupf was the sweet chosen to represent austria in the café europe initiative of the austrian presidency of the european union, on europe day 2006.

Dessert, Sweet

Kürtőskalács

Chimney cake, a hollow, tubular sweet yeast dough pastry, can be rolled in cinnamon, cocoa, sugar, coconut, nuts

Dessert, Sweet

Macaron

A macaron ( mak-ə-ron, french: [makaʁɔ̃] (listen)) or french macaron ( mak-ə-ron) is a sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond meal, and food colouring. the macaron is traditionally held to have been introduced in france by the italian chef of queen catherine de medici during the renaissance. since the 19th century, a typical parisian-style macaron is presented with a ganache, buttercream or jam filling sandwiched between two such cookies, akin to a sandwich cookie. the confection is characterized by a smooth squared top, a ruffled circumference—referred to as the "crown" or "foot" (or "pied")—and a flat base. it is mildly moist and easily melts in the mouth. macarons can be found in a wide variety of flavours that range from traditional (raspberry, chocolate) to unusual (foie gras, matcha).

Dessert, Sweet

Madártej

Dessert made of meringue floating on vanilla custard, a national favorite

Dessert, Sweet

Mákos guba

Poppy seed bread pudding, serve with vanilla sauce, custard or pudding

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

Mazurek

Mazurek is a variety of very sweet, flat cake baked in poland for easter. according to polish gastronomy coursebooks, typical mazurek is a cake that can be made of one or two sheets of short (or half-short) pastry or one sheet of short (or half-short) pastry covered with a sheet of butter sponge cake. the two sheets are fixed together with a help of a layer of marmalade. in case of one-sheet version, marmalade is skipped or goes on top, under the layer of icing. the top of mazurek is covered with a layer of icing (i.e. sugar icing or fudge caramel cream) or jelly. it is also decorated with nut-based icing or almond-based icing and candied fruits. traditionally, home-baked mazurek cakes are often decorated with dried fruits and nuts. in the one-sheet version, the cake includes the borders made of rolled half-short pastry. sometimes the shortcrust base is crowned with a lattice made of half-short or macaroon pastry. among other versions, often to be found in popular cook books and gastronomy coursebooks is "gypsy mazurek" (mazurek cygański). a sheet of half-short pastry is half-baked, covered with a layer made of dried fruit, almonds, egg yolks creamed with sugar and whipped egg white and baked again.

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

Palacsinta

Palatschinken (or palaccinka, plural palatschinke) is a thin crêpe-like variety of pancake of greco-roman origin. while the dessert is most common in south and west slavic countries, it is also generally known in other parts of central and eastern europe. names of the dish include palaçinka (albanian), palatschinke (pl. palatschinken) (austrian german), palačinka (pl. palačinke) (bosnian, croatian, montenegrin, slovene), palacinka (slovak), palačinka (czech), палачинка (bulgarian, macedonian, serbian), налисник (ukrainian), naleśnik (polish), clătite (romanian), palacinta or palacinca (italian) and palacsinta (hungarian).

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

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

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

Rákóczi túrós

Cottage cheese cake made with turos cheese (cottage cheese), apricot jam and meringue

Dessert, Sweet

Rétes

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

Rigó jancsi

Chocolate sponge cake with a chocolate mousse filling, typically cut into squares

Dessert, Sweet

Rizskoch

Rice pudding souffle

Dessert, Sweet

Somlói galuska

A trifle made with three different sponge cakes (plain, walnut and chocolate), vanilla pastry cream, rum, apricot preserves, walnuts, raisins, chocolate sauce and whipped cream, a national favorite

Dessert, Sweet

Stollen

Stollen (german pronunciation: [ˈʃtɔlən] (listen) or [ʃtɔln] (listen)) is a fruit bread of nuts, spices, and dried or candied fruit, coated with powdered sugar or icing sugar and often containing marzipan. it is a traditional german bread eaten during the christmas season, when it is called weihnachtsstollen (after "weihnachten", the german word for christmas) or christstollen (after christ).

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).