Austria

Germany's version of french toast, except the bread is soaked in milk before the eggs

Lunch meats—also known as cold cuts, luncheon meats, cooked meats, sliced meats, cold meats, sandwich meats, delicatessens, and deli meats—are precooked or cured meats that are sliced and served cold or hot. They are typically served in sandwiches or on a tray. They can be purchased canned, pre-sliced, usually in vacuum packs, or they can be sliced to order, most often in delicatessens and charcuteries. Most pre-sliced lunch meats are higher in fat, nitrates, and sodium than those that are sliced to order, as a larger exposed surface requires stronger preservatives. As a result, processed meats may significantly contribute to incidence of heart disease and diabetes, even more so than red meat. A prospective study following 448,568 people across Europe, showed a positive association between processed meat consumption and mortality caused by cardiovascular disease and cancer. Similarly, a prospective study in the US following half a million people flagged a similar association between death and increased processed meat consumption. The World Cancer Research Fund International guidelines on cancer prevention recommend avoiding all processed meats.

Avocado toast is an open sandwich consisting of toasted bread topped with mashed avocado, plus any of a variety of spices and flavorful ingredients; the most popular include salt and black pepper, lemon juice or other citrus flavors, olive oil, hummus, vinegar, red pepper, feta, duqqa and tomato. Avocado toast became a food trend in the 2010s; however, the preparation has appeared on café menus since at least the 1990s. There have been several debates about where the dish first appeared on menus. Following avocado toast's elevation to trend status, the act of ordering avocado toast at a café was criticized as a symbol of frivolous spending, along with the environmental impact of shipping the fruit from subtropical growing regions.

Buchteln , Ofennudel(n), Rohrnudel(n)) are sweet rolls made of enriched yeast dough, filled with powidl, jam, ground poppy seeds or quark, brushed with butter and baked in a large pan so that they stick together and can be pulled apart. The traditional buchtel is filled with powidl.[citation needed] Buchteln may be topped with vanilla sauce, powdered sugar or eaten plain and warm. Buchteln are served lukewarm, mostly as a breakfast pastry or with tea. In the 19th century they could be boiled similar to dumplings. The origin of the buchteln is the region of Bohemia, but they also play a major part in the Austrian, Slovak, Slovenian, and Hungarian cuisine. In Bavaria buchteln are called Rohrnudeln, in Slovenian buhteljni, in Serbian бухтле/buhtle or бухтла/buhtla, in Hungarian bukta, in Kajkavian buhtli, in Croatian buhtle, in Polish buchta, and in Czech buchta or buchtička, in Lombard Buten. In Romania, in the Banat region, are called bucte.

Chia seeds are the edible seeds of Salvia hispanica, a flowering plant in the mint family (Lamiaceae) native to central and southern Mexico, or of the related Salvia columbariae, Salvia polystachia, or Salvia tiliifolia. Chia seeds are oval and gray with black and white spots, having a diameter of around 2 millimetres (0.08 in). The seeds are hygroscopic, absorbing up to 12 times their weight in liquid when soaked and developing a mucilaginous coating that gives chia-based foods and beverages a distinctive gel texture. There is evidence that the crop was widely cultivated by the Aztecs in pre-Columbian times and was a staple food for Mesoamerican cultures. Chia seeds are cultivated on a small scale in their ancestral homeland of central Mexico and Guatemala and commercially throughout Central and South America.

Coffee is a beverage brewed from roasted, ground coffee beans. Darkly colored, bitter, and slightly acidic, coffee has a stimulating effect on humans, primarily due to its caffeine content, but decaffeinated coffee is also commercially available. There are also various coffee substitutes. Typically served hot, coffee has the highest sales in the world market for hot drinks. Coffee production begins when the seeds from coffee cherries are separated to produce unroasted green coffee beans. The "beans" are roasted and then ground into fine particles. Coffee is brewed from the ground roasted beans, which are typically steeped in hot water before being filtered out. It is usually served hot, although chilled or iced coffee is common. Coffee can be prepared and presented in a variety of ways (e.g., espresso, French press, caffè latte, or already-brewed canned coffee). Sugar, sugar substitutes, milk, and cream are often added to mask the bitter taste or enhance the flavor.

Lunch meats—also known as cold cuts, luncheon meats, cooked meats, sliced meats, cold meats, sandwich meats, delicatessens, and deli meats—are precooked or cured meats that are sliced and served cold or hot. They are typically served in sandwiches or on a tray. They can be purchased canned, pre-sliced, usually in vacuum packs, or they can be sliced to order, most often in delicatessens and charcuteries. Most pre-sliced lunch meats are higher in fat, nitrates, and sodium than those that are sliced to order, as a larger exposed surface requires stronger preservatives. As a result, processed meats may significantly contribute to incidence of heart disease and diabetes, even more so than red meat. A prospective study following 448,568 people across Europe, showed a positive association between processed meat consumption and mortality caused by cardiovascular disease and cancer. Similarly, a prospective study in the US following half a million people flagged a similar association between death and increased processed meat consumption. The World Cancer Research Fund International guidelines on cancer prevention recommend avoiding all processed meats.

A croissant wæsɒ̃/, French: [kʁwasɑ̃] ⓘ) is a French pastry in a crescent shape made from a laminated yeast dough similar to puff pastry. It is a buttery, flaky, viennoiserie pastry inspired by the shape of the Austrian kipferl, but using the French yeast-leavened laminated dough. Croissants are named for their historical crescent shape. The dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique called laminating. The process results in a layered, flaky texture, similar to a puff pastry.

Humans and their hominid relatives have consumed eggs for millions of years. The most widely consumed eggs are those of fowl, especially chickens. People in Southeast Asia began harvesting chicken eggs for food by 1500 BCE. Eggs of other birds, such as ducks and ostriches, are eaten regularly but much less commonly than those of chickens. People may also eat the eggs of reptiles, amphibians, and fish. Fish eggs consumed as food are known as roe or caviar. Hens and other egg-laying creatures are raised throughout the world, and mass production of chicken eggs is a global industry. In 2009, an estimated 62.1 million metric tons of eggs were produced worldwide from a total laying flock of approximately 6.4 billion hens. There are issues of regional variation in demand and expectation, as well as current debates concerning methods of mass production. In 2012, the European Union banned battery husbandry of chickens.

French toast is a dish of sliced bread soaked in beaten eggs and often milk or cream, then pan-fried. Alternative names and variants include eggy bread, Bombay toast, gypsy toast, and poor knights . When French toast is served as a sweet dish, sugar, vanilla, or cinnamon are also commonly added before pan-frying, and then it may be topped with sugar (often powdered sugar), butter, fruit, or syrup. When it is a savory dish, it is generally fried with a pinch of salt or pepper, and it can then be served with a sauce such as ketchup or mayonnaise.

In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering (see Fruit anatomy). Fruits are the means by which angiosperms disseminate their seeds. Edible fruits in particular have long propagated using the movements of humans and other animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; humans, and many other 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.

Fresh cheese similar to cottage cheese

Honey is a sweet and viscous substance made by several species of bees, the best-known of which are honey bees. Honey is made and stored to nourish bee colonies. Bees produce honey by gathering and then refining the sugary secretions of plants or the secretions of other insects, like the honeydew of aphids. This refinement takes place both within individual bees, through regurgitation and enzymatic activity, and during storage in the hive, through water evaporation that concentrates the honey's sugars until it is thick and viscous. Honey bees stockpile honey in the hive. Within the hive is a structure made from wax called honeycomb. The honeycomb is made up of hundreds or thousands of hexagonal cells, into which the bees regurgitate honey for storage. Other honey-producing species of bee store the substance in different structures, such as the pots made of wax and resin used by the stingless bee.

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 the method of preparation, type of fruit used, and its 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 savory foods such as cheese, cold meats, and curries.

Yogurt is a food produced by bacterial fermentation of milk. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. Cow's milk is most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks is also used to produce yogurt. The milk used may be homogenized or not. It may be pasteurized or raw. Each type of milk produces substantially different results. Yogurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria. Other lactobacilli and bifidobacteria are sometimes added during or after culturing yogurt. Some countries require yogurt to contain a specific amount of colony-forming units (CFU) of bacteria; for example, in China the requirement for the number of lactobacillus bacteria is at least 1 million CFU per milliliter. Some countries also regulate which bacteria can be used: for example, in France, a product can only be labeled as "yaourt" or "yoghourt" if it has been fermented exclusively by Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus, a requirement that aligns with the international definition of yogurt in the Codex Alimentarius on fermented milk (CXS 243-2003.

Kaiserschmarrn or Kaiserschmarren ( German: [ˈkaɪzɐˌʃmaʁən] ⓘ; 'Emperor's Mess') is a lightly sweetened pancake that takes its name from the Austrian emperor (Kaiser) Franz Joseph I, who was fond of this fluffy shredded pancake. It is served as a dessert or as a light lunch alongside apple sauce and contains raisins or dried cranberries. Kaiserschmarrn is a popular meal or dessert in Austria, Bavaria, and many parts of the former Austro-Hungarian empire, e.g. Hungary, Slovenia, Czech Republic, northern Croatia and western Romania, which usually use the name as a loan word or translations of it. In Slovenia, it is called cesarski praženec or šmorn. Its Hungarian name is császármorzsa or smarni; its Czech name is (Císařský) trhanec or kajzršmorn. In Slovak it is called Cisársky trhanec; Its Romanian name is șmoră.

Elongated rolls

Muesli is a cold Swiss breakfast dish, the primary ingredient of which is rolled oats. Traditionally, it is set to soak in water overnight ("overnight oats") and eaten the next morning with fresh fruit, nuts, lemon juice, and cream sweetened with honey. Additional ingredients, such as other grains, seeds, and dried fruits are sometimes added, and other citrus juice may be used. Yogurt, milk or other milk products, or milk substitutes are now commonly added to both homemade and commercially packaged muesli recipes. Developed around 1900 by Swiss physician Maximilian Bircher-Benner for patients in his hospital, it has become a common breakfast cereal dish. In Switzerland, it is also consumed for supper as Birchermüesli complet – muesli with Café complet (milk coffee, accompanied by Butterbrot (bread, butter and jam)). In addition to being prepared raw, muesli can be toasted. Muesli can also be processed further by adding sweetener and oil to bind the ingredients together and baked to produce granola.

Orange juice is a liquid extract of the orange tree fruit, produced by squeezing or reaming oranges. It comes in several different varieties, including blood orange, navel oranges, valencia orange, clementine, and tangerine. As well as variations in oranges used, some varieties include differing amounts of juice vesicles, known as "pulp" in American English, and " bits" in British English. These vesicles contain the juice of the orange and can be left in or removed during the manufacturing process. How juicy these vesicles are depend upon many factors, such as species, variety, and season. In American English, the beverage name is often abbreviated as "OJ". Commercial orange juice with a long shelf life is made by pasteurizing the juice and removing the oxygen from it. This removes much of the taste, necessitating the later addition of a flavor pack, generally made from orange products. Additionally, some juice is further processed by drying and later rehydrating the juice, or by concentrating the juice and later adding water to the concentrate.

A dry cornmeal porridge made with Rheintaler Ribelmais, dry-milled corn grown in Switzerland's Rhine Valley, roasted with butter, serve with berry compote, elderberry jam

The Kaiser roll , also called a Vienna roll (Wiener Kaisersemmel), a hard roll or, if made by hand, also Handsemmel, is a typically round bread roll, originally from Austria. It is made from white flour, yeast, malt, water and salt, with the top side usually divided in a symmetric pattern of five segments, separated by curved superficial cuts radiating from the centre outward or folded in a series of overlapping lobes resembling a crown. The crisp Kaisersemmel is a traditional Austrian food officially approved by the Federal Ministry of Agriculture. Kaiser rolls have existed in a recognizable form since at least 1760. They are thought to have been named to honor Emperor (Kaiser) Franz Joseph I of Austria (born 1830, reigned 1848–1916). There is also the theory that the name stems at least in part from a baker family called Kayzer in Opatów in Galicia which had been occupied by the Austrian monarchy in the First Partition of Poland. In the 18th century a law fixed retail prices of Semmeln (bread rolls) in the Habsburg monarchy. Allegedly, the name Kaisersemmel came into general use after the bakers' guild sent a delegation in 1789 to Emperor Joseph II (b. 1741, r. 1765–1790) and persuaded him to deregulate the price of bread rolls.[citation needed]

Strudel 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 and German cuisine but is also common in other Central European cuisines. In Italy it is recognized as a prodotto agroalimentare tradizionale (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 is probably descended from similar pastries such as börek and baklava.

Zopf , Butterzopf ([ˈbʊtɐˌtsɔpf]) or Züpfe ([ˈtsʏpfə]) (tresse [tʁɛs] ⓘ in French and treccia [ˈtrettʃa] in Italian) is a type of Swiss, Austrian, and German bread made from white flour, milk, eggs, butter and yeast. The zopf is typically brushed with egg yolk, egg wash, or milk before baking, lending it its golden crust. It is baked in the form of a plait and traditionally eaten on Sunday mornings. The German and French names are derived from the shape of the bread, meaning "braid" or "pigtail." Swiss Zopf differs from other braid-shaped breads such as Challah or Hefekranz by way of being unsweetened.

Pastry-wrapped apple baked with cinnamon, sugar, nutmeg

An apple dumpling is a baked or boiled pastry-wrapped apple. To prepare apple dumplings, apples are peeled, cored and sometimes quartered and placed on a portion of dough. The hole from the core may be filled with cinnamon, butter and sugar and sometimes dried fruit such as raisins, sultanas, or currants. The dough is folded over the apples and sealed. Sometimes a spiced sauce is poured over the dumplings which are then baked until tender; the sugar and butter create a sweet sauce. Apple dumplings can be served hot, cold, or room temperature for breakfast, dessert, or as a main dish. Boiled apple dumplings are among the earliest of fruit puddings.: 65  They were eaten "at all social levels". In 1726 Nicholas Amhurst complained about apple dumplings at Oxford, saying "nothing can be expected from only rot-gut small beer, and heavy apple-dumplings, but stupidity, sleepiness, and indolence.": 75  Two recipes for apple dumplings were published in Hannah Glasse's 1747 cookbook. In 1749–1750, when botanist Pehr Kalm traveled from New Jersey to Quebec, he reported having apple dumplings at every meal.: 75  In 1754 English agriculturalist William Ellis called them one of the most common foods among farmers, along with bacon and pickled pork. A print called Lesson in apple dumplings or Learning to make apple dumplings, variously attributed to British caricaturists James Gillray in 1792 or Richard Newton in 1797, shows a woman making apple dumplings, watched by a man, possibly King George III. The 1801 domestic encyclopedia Oeconomische Encyclopädie oder Allgemeines System der Land-, Haus- und Staats-Wirthschaft includes instructions for making Apfelklöße, "small apple dumplings." In 1810 English caricaturist Thomas Rowlandson created a colored etching called Puff Paste which shows a footman and cook cuddling while the cook makes apple dumplings. In 1838 American physician William Alcott in his book of advice for young wives The Young House-keeper: Or, Thoughts on Food and Cookery said that "apple dumplings are not very objectionable, except for the crust" as long as no spices were added, but goes on to say, "But why should we have the apple dumpling at all? Few would prepare it, or eat it after it was prepared, were it not for the crust, and above all, for the butter, the sauce, or the sugar added to it; but all of these are objectionable." American cookbook author Eliza Leslie included a recipe for baked apple dumplings in the 1851 edition of her cookbook, in a section called "New Receipts.": 76  In 1870 an apple dumpling dinner was given by the Bethel A.M.E. church in San Francisco. In 1879 Mark Twain included baked apple dumplings on a list of American foods "unmatched by European hotel cuisine".: 76  In 1946 George Orwell was commissioned to write an essay on British Cuisine for an overseas audience, later rejected by the British Council "amid anxiety about postwar austerity", and called out boiled apple dumplings as an example of the "greatest glories of British cookery."

An apple pie is a pie in which the principal filling is apples. Apple pie is often served with whipped cream, ice cream , custard 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. Tarte Tatin is baked with the crust on top, but served with it on the bottom. Originating in the 14th century in England, apple pie recipes are now a standard part of cuisines in many countries where apples grow. Apple pies are an unofficial symbol of the United States and one of its signature comfort foods.

Battered and deep-fried apple slices

Apple strudel is a traditional Viennese strudel, a popular pastry in Austria, Switzerland, Bavaria, the Czech Republic, Slovakia, Northern Italy, Slovenia, Croatia, Bosnia-Herzegovina and other countries in Europe that once belonged to the Austro-Hungarian Empire (1867–1918). Strudel, a German word, derives from the Middle High German word for "swirl", "whirlpool" or "eddy". The apple strudel variant is called strudel di mele in Italian, strudel jabłkowy in Polish, jablečný štrúdl in Czech, strudel de mere in Romanian, jabolčni zavitek in Slovenian, štrudla od jabuka or savijača s jabukama in Croatian,almásrétes in Hungarian, strudel da mëiles in Ladin and Apfelstrudel in German.

Apple fritters, pastries with a sweet apple filling

Germany's version of french toast, except the bread is soaked in milk before the eggs

A babka is a sweet braided bread which originated in the Jewish communities of Poland and Ukraine. It is popular in Israel 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. Babka developed in Poland and next in the Jewish communities of Central and Eastern Europe in the early 19th century.[citation needed] Extra challah dough was rolled up with fruit jam or cinnamon and baked as a loaf alongside the challah. Chocolate was not originally used, as it was not generally available; the chocolate babka was likely a mid-20th century American development. Its name (though not necessarily the dish itself) may be related to a type of Easter cake popular in Poland and Ukraine known as baba or the diminutive babka, which means "grandmother", related to the Yiddish bubbe. Although the Polish and Ukrainian babka are mutually synonymous with their Jewish counterparts, the appearance and preparation of each babka is drastically different. The Eastern European babka is known for its tall, stout, fluted sides formed in a traditional pan, and reminiscent of a grandma's skirt. In comparison, the variant introduced by émigrés to New York consists of strands of rich yeasted dough interwoven and baked in a loaf tin.

Baklava 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. There are several theories for the origin of the pre-Ottoman version of the dish. In modern times, it is a common dessert among cuisines of countries in West Asia, Southeast Europe, Central Asia, and North Africa. It is also enjoyed in Pakistan and Afghanistan, where, although not a traditional sweet, it has carved out a niche in urban centers. The word baklava is first attested in English in 1650, a borrowing from Ottoman Turkish: باقلاوه /bɑːklɑvɑː/. The name baklava is used in many languages with minor phonetic and spelling variations. The earliest known reference to baklava is in a poem by the 15th century mystic Kaygusuz Abdal.

Bear claw shaped cookies made with nut or almond flour, chocolate and spices such as cinnamon, clove and lemon zest

Baumkuchen is a kind of spit cake from German cuisine. It is also a popular dessert in Japan. The characteristic rings that appear in its slices resemble tree rings, and give the cake its German name, Baumkuchen, which literally translates to "tree cake" or "log cake". It is disputed who made the first Baumkuchen and where it was first baked. One theory is that it was invented in the German town of Salzwedel, which is further popularized by the town itself. Another theory suggests it began as a Hungarian wedding cake.[citation needed] In Ein neues Kochbuch (lit. "A New Cookbook"), the first cookbook written for professional chefs by Marx Rumpolt, there is a recipe for Baumkuchen. This publication puts the origin of Baumkuchen as far back at 1581, the year the cookbook was first published. Marx Rumpolt had previously worked as a chef in Hungary and Bohemia.[citation needed] Traditionally, Baumkuchen is made on a spit by brushing on even layers of batter and then rotating the spit around a heat source. Each layer is allowed to brown before a new layer of batter is poured. When the cake is removed and sliced, each layer is divided from the next by a golden line, resembling the growth rings in a tree cross-section. A typical Baumkuchen is made up of 15 to 20 layers of batter. However, the layering process for making Baumkuchen can continue until the cakes are quite large. Skilled pastry chefs have been known to create cakes with 25 layers and weighing over 100 pounds (45 kg). When cooked on a spit, it is not uncommon for a finished Baumkuchen to be 3–4 feet (0.91–1.22 m) tall.

Bavarian cream, crème bavaroise or simply bavarois is a French dessert consisting of an egg-based cooked custard and gelatin or isinglass, into which whipped cream is folded. The mixture sets up in a cold mold and is unmolded for serving. Earlier versions, sometimes called fromage bavarois, did not include eggs or any actual cheese. One recipe using isinglass also calls for crumbled amaretto cookies, chocolate and other flavorings. One contemporary French recipe for "bavarois" is a savory preparation with a neufchâtel-type cheese and leeks, and is not a sweet dessert. Bavarian cream is a classic dessert that was included in the repertoire of chef Marie-Antoine Carême, who is sometimes credited with it. It was named in the early 19th century for Bavaria or, perhaps in the history of haute cuisine, for a particularly distinguished visiting Bavarian, such as a Wittelsbach, given that its origin is believed to have been during the 17th and 18th century when French chefs cooked for the Wittelsbach princes, a German family that ruled Bavaria from the 12th century until 1918. In the United States, Bavarian creams first appeared in Boston Cooking School books by D. A. Lincoln in 1884, and by Fannie Farmer in 1896. From 1884 to 2022, there were over 95,000 references to Bavarian cream in US and Canadian newspapers, featuring recipes, commentaries and reviews. Of those references, over 14,000 were in the 1930s, which seems to have been the peak decade of popularity. Most references were in the states of New York, Pennsylvania and California (7000-8000 each), while the fewest were in Alaska and Guam (fewer than 50 each).

A Berliner or Krapfen is a German jam doughnut with no central hole, made from sweet yeast dough fried in lard or cooking oil, with a jam filling, and usually covered in powdered sugar. Sugar was very costly until the 16th century, and early doughnuts were usually stuffed with savory fillings like cheese, meat and mushroom. When imports from Caribbean sugar plantations made sugar more affordable, fruit preserves gained in popularity. In 1485, the first German-language cookbook to be published in printed form Kuechenmeisterei was published in Nuremberg and remained in print at least until 1674 with 20 editions . It was one of the first cookbooks printed using the Gutenberg press and contains the first known recipe for a jelly doughnut, called Gefüllte Krapfen made with jam-filled yeasted bread dough deep-fried in lard. It's unknown whether this innovation was the author's own or simply a record of an existing practice. The yeast dough contains a good deal of eggs, milk and butter. For the classical Pfannkuchen made in Berlin the dough is rolled into a ball, deep-fried in lard, whereby the distinctive bright bulge occurs, and then filled with jam. The filling is related to the topping:[citation needed] for plum-butter, powdered sugar; for raspberry, strawberry and cherry jam, sugar; for all other fillings, sugar icing, sometimes flavoured with rum. Today the filling usually is injected with a large syringe or pastry bag after the dough is fried in one piece.

Pastry filled with poppy seeds (mohnbeugel, mohnbeugerl), nuts (nussbeugel, nussbeugerl)

Bienenstich or bee sting cake is a German dessert cake made of a sweet yeast dough with a baked-on topping of caramelized almonds and filled with vanilla custard, buttercream or cream. The earliest German and Swiss recipes for the cake date to the beginning of the 20th century. The dairy cream and custard filling would have required cool storage, inaccessible to most households in earlier centuries. One source for the origin of bienenstich cites a legend of German bakers from the 15th century who lobbed beehives at raiders from a neighboring village, successfully repelling them, and celebrated later by baking a version of this cake named after their efforts. The foundation for this cake is a sweet yeast dough, which is rolled out finger-thick on a baking tray. On it, before baking, a roasting mass of boiled sugar or honey, fat, cream and sliced almonds is applied. The mass is applied relatively hot, otherwise it will not be spreadable. After baking and cooling, the pastry is divided horizontally.

Black-and-white cookies, half-and-half cookies, and half-moon cookies are similar round cookies iced or frosted in two colors, with one half vanilla and the other chocolate. They are found in the Northeastern United States and Florida. Black-and-white cookies are flat, have fondant or sometimes royal icing on a dense cake base, and are common in the New York metropolitan area. Half-moon cookies are slightly dome-shaped , have frosting on a fluffy angel cake base, and are common in Central New York and Boston, Massachusetts. The Amerikaner is a similar cookie in German baking.

A quick coffee cake

Chocolate bars topped with chocolate and wheat-rice crispies with a flavored filling of caramel, banana or chocolate

Baked apples, often made with a sweet filling of, for example, raisins, walnuts, cinnamon, marzipan, common during Christmas

A chocolate brownie, or simply a brownie, is a chocolate baked dessert bar. 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, 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. Brownies are typically eaten by hand or with utensils, and may be accompanied by a glass of milk, served warm with ice cream , topped with whipped cream, or sprinkled with powdered sugar. In North America, they are common homemade treats and they are also popular in restaurants, ice cream parlors, and coffeehouses. One legend about the creation of brownies is that of Bertha Palmer, a prominent Chicago socialite whose husband owned the Palmer House Hotel. In 1893, Palmer asked a pastry chef for a dessert suitable for ladies attending the Chicago World's Columbian Exposition. She requested a dessert that would be smaller than a piece of cake, and easily eaten from boxed lunches. The result was the Palmer House Brownie, made of chocolate with walnuts and an apricot glaze. The Palmer House in Chicago still serves this dessert to patrons made from the same recipe. The name was given to the dessert some time after 1893, but was not used by cookbooks or journals at the time.

Buchteln , Ofennudel(n), Rohrnudel(n)) are sweet rolls made of enriched yeast dough, filled with powidl, jam, ground poppy seeds or quark, brushed with butter and baked in a large pan so that they stick together and can be pulled apart. The traditional buchtel is filled with powidl.[citation needed] Buchteln may be topped with vanilla sauce, powdered sugar or eaten plain and warm. Buchteln are served lukewarm, mostly as a breakfast pastry or with tea. In the 19th century they could be boiled similar to dumplings. The origin of the buchteln is the region of Bohemia, but they also play a major part in the Austrian, Slovak, Slovenian, and Hungarian cuisine. In Bavaria buchteln are called Rohrnudeln, in Slovenian buhteljni, in Serbian бухтле/buhtle or бухтла/buhtla, in Hungarian bukta, in Kajkavian buhtli, in Croatian buhtle, in Polish buchta, and in Czech buchta or buchtička, in Lombard Buten. In Romania, in the Banat region, are called bucte.

Butterkuchen or Zuckerkuchen is a simple German butter cake baked on a tray. Flakes of butter are distributed on the dough which, after baking, form the characteristic holes. The whole cake is sprinkled with sugar or streusel. After further kneading the Butterkuchen is baked. As a variation the dough can be sprinkled with roasted almond flakes. Butterkuchen is a favourite element of Westphalian and North German coffee tables. It is also served at weddings and funerals and, as a result, is sometimes called Freud-und-Leid-Kuchen or Beerdigungskuchen ("funeral cake"). A regional variation is to sprinkle the Butterkuchen with a sugar-cinnamon mixture rather than with sugar alone. This is very similar to Moravian Sugar Cake.

Carrot cake is cake that contains carrots mixed into the batter. The origins of carrot cake is disputed. Published in 1591, there is an English recipe for "pudding in a Carret [sic] root" that is essentially a carrot stuffed with meat, but it includes many elements common to the modern dessert: shortening, cream, eggs, raisins, sweetener (dates and sugar), spices (clove and mace), scraped carrot, and breadcrumbs (in place of flour). Many food historians believe carrot cake originated from such carrot puddings eaten by Europeans in the Middle Ages, when sugar and sweeteners were expensive and many people used carrots as a substitute for sugar.

A charlotte is a type of bread pudding that can be served hot or cold. It is also referred to as an "icebox cake". Bread, sponge cake, crumbs or biscuits/cookies are used to line a mold, which is then filled with a fruit puree or custard. The baked pudding could then be sprinkled with powdered sugar and glazed with a salamander, a red-hot iron plate attached to a long handle, though modern recipes would likely use more practical tools to achieve a similar effect. The variant charlotte russe also called charlotte parisienne, created by the French chef Antonin Carême, 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.

Chocolate is a food made from roasted and ground cocoa beans that can be a liquid, solid, or paste, either on its own or as a flavoring in other foods. The cacao tree has been used as a source of food for at least 5,300 years, starting with the Mayo-Chinchipe culture in what is present-day Ecuador. Later, Mesoamerican civilizations consumed cacao beverages, of which one, chocolate, was introduced to Europe in the 16th century.

Crème brûlée , also known as burnt cream, Cambridge burnt cream, or Trinity cream, and virtually identical to 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 generally flavored with vanilla in French cuisine, but can have other flavorings. It is sometimes garnished with fruit. The earliest known recipe of a dessert called crème brûlée appears in François Massialot's 1691 cookbook Cuisinier royal et bourgeois, but its ultimate origins are unclear.

A cremeschnitte , also known as vanilla slice or custard slice, is a custard and chantilly cream cream cake dessert commonly associated with the former Austro-Hungarian Monarchy. However, its origin is most commonly associated with a city in Slovenia known as Bled where it is called "Blejska kremšnita". This dish remains popular across Central Europe and the Balkans in various variations, all of which include a puff pastry base and custard cream. Vanilla slice emerged as a variety of one of these similar desserts, but it is unknown which variety or varieties evolved into the modern dish. In Slovenia, kremna rezina is commonly associated with the town of Bled, an Alpine tourist destination in northwestern Slovenia. The cake recipe was brought to the local Hotel Park in 1953 by Ištvan Lukačević, chef of the hotel's confectionery store. He came to Bled from Serbia (Vojvodina) where a similar cake was already known. As of October 2009, 10 million cream cakes have been baked at the hotel's patisserie since its invention. The name of the dessert means simply "cream slice". Locals refer to it as kremšnita, from the German word Cremeschnitte, with the same meaning. While the kremna rezina from Bled celebrated their 10th million piece production, Slaščičarna Lenček, which is located in Domžale, in year 2013 celebrated the 75th anniversary since they have made their first one which is called Lenčkova kremna rezina.

Crêpes Suzette is a French dessert consisting of crêpes with beurre Suzette ( pronounced [bœʁ syzɛt]), a sauce of caramelized sugar and butter, tangerine or orange juice, zest, and Grand Marnier, triple sec or orange Curaçao liqueur on top, flambéed tableside. The origin of the dish and its name is disputed. One claim is that it was created from a mistake made by a 14-year-old assistant waiter, Henri Charpentier, in 1895 at the Maitre at Monte Carlo's Café de Paris. He was preparing a dessert for the future King Edward VII of the United Kingdom (then Prince of Wales), whose guests included a beautiful French girl named Suzette. This story was told by Charpentier himself in Life à la Henri, his autobiography, although later contradicted by the Larousse Gastronomique. Different sources (like the Larousse Gastronomique) however doubt that Charpentier, rather than the head waiter, was serving the prince, because he would have been too young. A less fantastical version emerges from Elsie Lee's interview with him in the 1950s. There, Charpentier explained at length that "his complicated version began as the dish of pancakes with fruit sauce his foster mother made on very special occasions." The addition of liqueur was common among chefs in Paris at the time.

Donauwelle is a traditional sheet cake popular in Germany and Austria. It is made of layers of plain and chocolate pound cake combined to have a wavy border between them. It contains sour cherries and is topped with buttercream and chocolate glaze. The cake's name comes from its wavy pattern inside and its swirled chocolate decoration, although the reason for naming it after the Danube in particular is not clear. It could refer to its popularity in those countries that the river flows through. Other names for the cake are Schneewittchenkuchen, meaning 'Snow White cake', and Schneewittchentorte, referring to its color scheme of black, white and red, like the character of Snow White in the Brothers Grimm's fairy tale.

Eierschecke is a confectionery speciality from Saxony and Thuringia. It is a layer cake with a base layer of cake, a middle layer of quark-based cheesecake and a top layer of vanilla custard. Parts of it are covered with a glaze made of cream, whole egg, sugar and flour for thickening. The term originates from a piece of 14th century menswear called Schecke which consisted of a medium-length tunic with a very tight waistline and was worn with a Dusing, a hip belt. The cake was named after the appearance of this "tripartite garment" .[citation needed] As the name is derived from a tripartite piece of clothing, Eierschecke consists of three parts or layers: the upper layer is made of creamy stirred egg yolk with butter, sugar, vanilla pudding and, lastly, beaten egg whites, which are folded into the batter. The middle layer (the "belt") consists of a kind of custard which, in addition to butter, egg, sugar and milk, also contains quark and vanilla flavouring. The cake base is either a yeast dough or shortcrust pastry. After these three layers are assembled, the cake is baked, then cut into rectangular pieces and served with coffee. While the recipe above is for the traditional Eierschecke from Dresden, there are also some variations and refinements of this recipe, e.g. the addition of raisins, almonds or Streusel, or even the coating of the whole cake with chocolate. Another variation is the Freiberger Eierschecke, which is much less tall than the Dresdner Eierschecke and contains neither quark nor raisins. Legend states that the quark had been used to build the city wall of Freiberg in the 13th century. To compensate for the alleged loss of flavour, more egg, sugar and even raisins were used. The legend is deliberately nonsensical: dairy products like quark have no history of being used in mortar (unlike sticky rice mortar).

Chocolate and coconut oil confection

Soft ginger cookies

Angel eyes cookies, thumbprint butter cookies filled with, for example, jelly, chocolate, lemon curd, common during Christmas

Strawberry cake

Esterházy torta is a Hungarian cake 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.[citation needed] Esterházy torta consists of buttercream spiced with cognac or vanilla, sandwiched between four and five layers of almond meringue (macaron) 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. A popular variant, although not in Hungary, are Esterházy Schnitten: while a Torta is always of round shape, Schnitten are made in square shape. Other versions based on sponge cake or decorated with crystallized fruit also exist. Esterházy Schnitten is typically a very sweet cake.

Carnival doughnuts

A floating island or île flottante is a dessert consisting of soft meringue floating on crème anglaise (a vanilla custard). The meringue used is baked in a bain-marie. It may be served at room temperature or chilled. Œufs à la neige ("eggs in snow", [øz‿a la nɛʒ]) is a similar dessert where the meringue is in egg-sized pieces and poached, rather than in one large baked piece. The earliest known English language reference to the dessert is in The Art of Cookery Made Plain and Easy (1747) by Hannah Glasse. Her recipe, entitled The Flooting Island [sic], is made with sweetened thick cream, sack and lemon peel whipped into a froth, then layered with thin slices of bread alternating with jelly, piled high with the stiffened froth. Fruits and sweetmeats are arranged in a ring around the edge of the dish that is presented as a centerpiece for the table with candles all around it.

The Frankfurter Kranz is a cake specialty of Frankfurt, Germany. Preparation starts with the baking of a firm sponge cake in a ring-shaped baking tin. The cake is then sliced horizontally to divide it into two or three rings, and thick layers of buttercream icing are placed between the rings, usually with a layer of red jam (typically strawberry, blackcurrant or cherry jam). The outside of the cake is then thickly coated with more buttercream and topped with caramel-covered brittle nuts, called Krokant, toasted almond flakes and/or ground hazelnuts. Krokant is a signature ingredient in the dish. The Frankfurter Kranz is considered reminiscent of Frankfurt as the coronation city of the Holy Roman Emperors. Its round shape and the sheath of brittle are intended to represent a golden crown, and the cherries are reminiscent of rubies.

A Franzbrötchen is a small, sweet pastry baked with butter and cinnamon, similar to a cinnamon roll. Sometimes other ingredients are used as well, such as chocolate or raisins. It is a type of pastry commonly found in northern Germany, especially Hamburg, and it is usually served for breakfast, but is also enjoyed along with coffee and cake. As its name indicates, the Franzbrötchen was probably inspired by French pastries. Originally, it could be found only in the region of Hamburg, but now Franzbrötchen are also sold in Bremen, Berlin, and other German cities. The ingredients of the dough include flour, butter, yeast, milk, sugar, and a pinch of salt. The filling is a mixture of sugar and cinnamon. Several times in succession, the dough is folded and rolled out thinly, and coated with butter. As soon as the dough is sufficiently outstretched to a filmy layer, it is moistened with a little water, sprinkled with a melange of sugar and cinnamon and finally rolled up. In order to provide the filled dough roll with the typical shape of a Franzbrötchen, it has to be cut into slices, each about four centimetres thick. Afterwards, the pieces are pressed together in the middle of the cut faces with the handle of a wooden spoon, which causes the filling to ooze out sideways. On baking, the yeast dough rises and the melange of sugar and cinnamon is slightly caramelized on the outside of the layers. Due to the butter and the caramelized sugar, the Franzbrötchen is often a little sticky. Variants of the Franzbrötchen may contain raisins, seeds, chocolate sprinkles or pumpkin seeds. The Franzbrötchen was probably named in the style of the French (German 'französisch') model, the croissant, which is also made of pastry and became popular in Germany after Napoleon's troops had occupied Hamburg between 1806 and 1814. According to a different historical tradition, they produced a longish Franzbrot (German for 'French bread') which resembled the baguette. Legend has it, a baker in Hamburg had once seared such a Franzbrot in a pan of fat, which is considered the origin of the contemporary Franzbrötchen.

Christmas fruit bread

Doughnut, for example, topped with powdered sugar, cinnamon

Galaktoboureko is a dessert popular in the Balkans, Turkey, and Levant of custard baked in filo. Lazi Laz böreği is made with a type of pudding called muhallebi instead of semolina custard. It is popular in the Rize and Artvin provinces in Turkey's Black Sea Region, the indigenous home of Laz people. In Albania it is a dessert traditionally prepared during the Orthodox Easter. It may be made in a pan, with filo layered on top and underneath and cut into square portions, or rolled into individual servings (often approximately 10 cm (4 in) long). It is served or coated with a clear, sweet syrup. The custard may be flavored with lemon, orange, or rose. Unlike mille-feuille, which it otherwise resembles, the custard is baked with the pastry, not added afterwards. Lazi paponi/Laz böreği is made with a variation of the pudding called muhallebi with the inclusion of cornmeal and ground black pepper, instead of semolina custard. It is popular in the Rize and Artvin provinces in the Black Sea Region, indigenous Laz land. Its ingredients are thin filo dough, butter, muhallebi, black pepper and simple syrup. Today, it is possible to eat Laz böreği at some restaurants in big cities which serve traditional dishes from the Black Sea region.

Candied almonds or Praline are nuts of French origin, that have been cooked in a special way, so they end up coated in browned, crunchy sugar. Candied almonds are cooked by heating brown sugar or white sugar, cinnamon and water in a pan then dipping the almonds in the sugar mixture. The first recipe for candied almonds is said to have been invented in the 17th century by Clément Jaluzot, the head chef of Marshal du Plessis-Praslin (hence the name praline in French). This almonds can be crushed to make praliné, used in pastries, and the sugar is caramelised, giving it a brown colour. The history of pralines is a bit mysterious, with different stories about their origin, but it is widely agreed that they are named after Marshal du Plessis, Duke of Choiseul-Praslin. There are also claims about the unofficial creator of the praline, with Chef Clement Lassagne being one of the alleged creators.

Germknödel is a fluffy yeast dough dumpling (knödel), filled with spiced plum jam and served with melted butter and a mix of poppy seeds and sugar on top. It is occasionally – even though less traditional – served with vanilla cream sauce instead. It is a culinary specialty of Austria and Bavaria. The dish is served both as a dessert and as a main course. Germknödel is usually a spherical or bun-shaped dessert. The dessert's main ingredient is a yeast dough enriched with sugar and fat, usually butter. The dumpling is filled with Powidl, a sweet plum jam flavoured with cloves and cinnamon. The dumpling is steamed and then served while still hot with either melted butter or vanilla sauce, and topped with crushed poppy seeds and sugar. Differences between Austrian Germknödel (Germ being the exclusively Austrian word for yeast) and the very similar German and Alsatian dish, Dampfnudel, are that Dampfnudeln are the unfilled variant and can in some regions also be steamed or boiled in salt water and served with savoury side dishes, whereas Bavarian Dampfnudeln and Austrian Germknödel are steamed (and in the end of the cooking process, as the milk has evaporated, become lightly fried) in a small amount of a mixture of milk and butter and always served as a sweet meal.

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 moist loaf cake to forms nearly as crisp as a ginger snap. Originally, the term gingerbread referred to preserved ginger. It then referred to a confection made with honey and spices. Gingerbread is often used to translate the French term pain d'épices (lit. 'spice bread') or the German and Polish terms Pfefferkuchen and Piernik respectively (lit. 'pepper cake' because it used to contain pepper) or Lebkuchen (of unclear etymology; either Latin libum, meaning "sacrifice" or "sacrificial bread," or German Laib for loaf or German for life, Leben). Pepper is also referenced in regional names like Norwegian pepperkaker or Czech perník (originally peprník). The meaning of gingerbread has evolved over time. For centuries the term referred to a traditional European pastry, very like a modern cookie, traditionally used to make gingerbread men. In the United States the first known recipe for "Soft gingerbread to be baked in pans" is found in Amelia Simmons' 1796 cookbook, American Cookery.

Gogoși , known as pancove in Transylvania, pampuște in Bukovina and croafne/crofne in Banat 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.

Bread pudding with fruit such as berries, plums, apricots, rhubarb

A Gugelhupf (also Kugelhupf, Guglhupf, Gugelhopf, pronounced [ˈɡuːɡl̩.hʊp͡f, -hɔp͡f, ˈkuːɡl̩-], and, in France, kouglof [kuɡlɔf], kougelhof, or kougelhopf, is a cake traditionally baked in a distinctive ring pan, similar to Bundt cake, but leavened with baker's yeast. There are three main types: cocoa; plain with a hint of vanilla and lemon zest; and a marbled combination of the two. It is especially popular as a traditional cake in Central Europe. In the cuisine of the Pennsylvania Dutch it is known as Deitscher Kuche .

Halva is a type of confectionery that is widely spread throughout the Middle East and North Africa, the Balkans, Central Asia, and South Asia. The name is used for a broad variety of recipes, generally a thick paste made from flour, butter, liquid oil, saffron, rosewater, milk, turmeric powder, and sweetened with sugar. The word halva entered the English language between 1840 and 1850 from Romanian, which came from Ottoman Turkish: حلوى, romanized: helva, itself ultimately derived from Arabic: حلوى, romanized: ḥalwā, a sweet confection. The root in Arabic: ح ل و, romanized: ḥ-l-w, means "sweet". The original name for the confection was Persian: روغن خورديگ, romanized: rōɣn khordīg, meaning "oil food".

A hamantash is an Ashkenazi Jewish triangular filled-pocket pastry associated with the Jewish holiday of Purim. The name refers to Haman, the villain in the Purim story. In Hebrew, hamantashen are also known as אוזני המן (oznei Haman), meaning "Haman's ears". "Haman's ears" also refers to a Sephardic Purim pastry, "Orejas de Haman", thought to originate in Spain and Italy, that is made by frying twisted or rolled strips of dough. Traditionally, the dough for hamantashen was made with yeast. With the invention of baking powder during the 1840s and its wide adoption during the first half of the twentieth century, baking powder supplanted yeast, and hamantashen dough became a cookie rather than pastry dough. To shape a hamantash, a filling is placed in the center of a circle of dough, which is then either folded in half and shaped into a triangle or the sides are brought to the center to form a triangle. The oldest and most traditional filling is mohn (poppy seed paste), with powidl or lekvar (prune jam) a close second. The cookie dough variety has spawned many different fillings, traditionally sweet (although savory varieties have become popular as well). Most popular are various jams, especially apricot and raspberry, but also date, raisins, apple, vanilla pastry cream with chocolate chips, cherry, fig, chocolate, dulce de leche, halva, caramel, or cheese. The dough varies from hard like shortbread to a soft yeast dough.

Spice cake sweetened with honey, similar to gingerbread

Honey cookies

Ice cream is a frozen dessert typically made from milk or cream that has been 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. Food colouring is sometimes added in addition to stabilizers. The mixture is cooled below the freezing point of water and stirred to incorporate air spaces and prevent detectable ice crystals from forming. It can also be made by whisking a flavoured cream base and liquid nitrogen together. The result is a smooth, semi-solid foam that is solid at very low temperatures . It becomes more malleable as its temperature increases. Ice cream may be served in dishes, eaten with a spoon, or licked from edible wafer ice cream cones held by the hands as finger food. Ice cream may be served with other desserts—such as cake or pie—or used as an ingredient in cold dishes—like ice cream floats, sundaes, milkshakes, and ice cream cakes—or in baked items such as Baked Alaska.

Shortbread tarts filled with jam and topped with chocolate

Kaiserschmarrn or Kaiserschmarren ( German: [ˈkaɪzɐˌʃmaʁən] ⓘ; 'Emperor's Mess') is a lightly sweetened pancake that takes its name from the Austrian emperor (Kaiser) Franz Joseph I, who was fond of this fluffy shredded pancake. It is served as a dessert or as a light lunch alongside apple sauce and contains raisins or dried cranberries. Kaiserschmarrn is a popular meal or dessert in Austria, Bavaria, and many parts of the former Austro-Hungarian empire, e.g. Hungary, Slovenia, Czech Republic, northern Croatia and western Romania, which usually use the name as a loan word or translations of it. In Slovenia, it is called cesarski praženec or šmorn. Its Hungarian name is császármorzsa or smarni; its Czech name is (Císařský) trhanec or kajzršmorn. In Slovak it is called Cisársky trhanec; Its Romanian name is șmoră.

A Carinthian ring cake, made with raisins, cinnamon, nuts, common during Easter

Cheesecake made with quark

Kipferl, kifli, kiflice, or kifle 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. Stale kipfel[which?] are used to make a sweet bread pudding called Kipfelkoch.

Kirschenmichel is a traditional dessert of German cuisine, especially popular in the regions Palatinate, Baden-Württemberg, South Bavaria, Franconia and the southern part of Hesse. It is kind of a pudding and similar to bread pudding and bread and butter pudding. The dessert consists of bread that is a few days old which is kneaded into a dough with butter, milk, egg and sugar. Sour cherries or sweet cherries are folded into the dough and the mixture is baked in a casserole dish. Prior to serving the dessert is topped with vanilla, cinnamon, almonds and clove and is then served hot with vanilla sauce custard. Although traditionally a dessert, it can also be found as main dish after an appetizer soup.

Strudel 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 and German cuisine but is also common in other Central European cuisines. In Italy it is recognized as a prodotto agroalimentare tradizionale (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 is probably descended from similar pastries such as börek and baklava.

Knödel or Klöße ( German: [ˈkløːsə] ⓘ; sg.: Kloß) are boiled dumplings commonly found in Central European and East European cuisine. Countries in which their variant of Knödel is popular include Austria, Bosnia, Croatia, Czech Republic, Germany, Poland, Romania, Serbia, Slovakia and Slovenia. They are also found in Scandinavian, Romanian, northeastern Italian cuisine, Jewish, Ukrainian and Belarusian cuisines. Usually made from flour, bread or potatoes, they are often served as a side dish, but can also be a dessert such as plum dumplings, or even meat balls in soup. Many varieties and variations exist. The word Knödel is German and is cognate with the English word knot and the Latin word nōdus 'knot'. Through the Old High German chnodo and the Middle High German knode it finally changed to the modern expression. Knödel in Hungary are called gombóc or knédli; in Slovenia, knedl(j)i or (less specifically) cmoki; in the Czech Republic, knedlíky (singular knedlík); in Slovakia, knedle (singular knedľa); in Luxembourg, Kniddel(en); in Bosnia, Croatia, Poland and Serbia, knedle; in Bukovina, cnidle or cnigle; and in Italy they are known as canederli [kaˈneːderli; kaˈnɛːderli] in Italian and as bales in Ladin. In some regions of the United States,[citation needed] klub is used to refer specifically to potato dumplings. A similar dish is known in Sweden (kroppkakor or pitepalt) and in Norway (raspeball or komle), filled with salty meat; and in Canada (poutine râpée). Knödel are used in various dishes in Austrian, German, Slovak and Czech cuisine. From these regions, Knödel spread throughout Europe. Klöße are also large dumplings, steamed or boiled in hot water, made of dough from grated raw or mashed potatoes, eggs and flour. Similar semolina crack dumplings are made with semolina, egg and butter called Grießklößchen (Austrian German: Grießnockerl; Hungarian: grízgaluska; Silesian: gumiklyjza). Thüringer Klöße are made from raw or boiled potatoes, or a mixture of both, and are often filled with croutons or ham.

A Berliner or Krapfen is a German jam doughnut with no central hole, made from sweet yeast dough fried in lard or cooking oil, with a jam filling, and usually covered in powdered sugar. Sugar was very costly until the 16th century, and early doughnuts were usually stuffed with savory fillings like cheese, meat and mushroom. When imports from Caribbean sugar plantations made sugar more affordable, fruit preserves gained in popularity. In 1485, the first German-language cookbook to be published in printed form Kuechenmeisterei was published in Nuremberg and remained in print at least until 1674 with 20 editions . It was one of the first cookbooks printed using the Gutenberg press and contains the first known recipe for a jelly doughnut, called Gefüllte Krapfen made with jam-filled yeasted bread dough deep-fried in lard. It's unknown whether this innovation was the author's own or simply a record of an existing practice. The yeast dough contains a good deal of eggs, milk and butter. For the classical Pfannkuchen made in Berlin the dough is rolled into a ball, deep-fried in lard, whereby the distinctive bright bulge occurs, and then filled with jam. The filling is related to the topping:[citation needed] for plum-butter, powdered sugar; for raspberry, strawberry and cherry jam, sugar; for all other fillings, sugar icing, sometimes flavoured with rum. Today the filling usually is injected with a large syringe or pastry bag after the dough is fried in one piece.

Kugel is a baked casserole, most commonly made from lokshen (לאָקשן קוגל lokshen kugel) or potato (קארטאפל קוגל kartufl kugel). It is a traditional Ashkenazi Jewish dish, often served on Shabbos and Jewish holidays. American Jews also serve it for Thanksgiving dinner. The name of the dish comes from the Middle High German kugel meaning 'sphere, globe, ball'; thus the Yiddish name likely originated as a reference to the round, puffed-up shape of the original dishes (compare to German Gugelhupf—a type of ring-shaped cake). However, nowadays kugel is often baked in square pans. Litvaks (Jews from Lithuania, northeastern Poland and northern Russia) call the pudding kugel, Galitzianers (Jews from southeastern Poland and western Ukraine) call it kigel.

The Basler Läckerli is a traditional hard spice biscuit originating from Basel, Switzerland. It is made of honey, hazelnuts, almonds, candied peel, and Kirsch. After baking in a thin layer, the still hot dough is topped with a sugar glaze and cut into rectangular pieces. Basler Läckerli were originally created by local spice merchants over 700 years ago and are available year-round. Basler Läckerli are made primarily from wheat flour, honey, candied fruit (orange peel, lemon peel) and nuts (hazelnuts, almonds). The dough is rolled out flat, baked, then brushed over with a sugar glaze and cut into rectangular pieces (the Läckerli) while still warm.

Shortbread cookies flavored with nuts or jelly

The Linzer torte is a traditional Austrian pastry, a form of shortbread topped with fruit preserves and sliced nuts with a lattice design on top. It is named after the city of Linz, Austria. Linzer torte is a very short, crumbly pastry made of flour, unsalted butter, egg yolks, lemon zest, cinnamon and lemon juice, and ground nuts, usually hazelnuts, but even walnuts or almonds are used, covered with a filling of redcurrant, raspberry, or apricot preserves. Unlike most tortes, it is typically single layered like a pie or tart. It is covered by a lattice of thin dough strips placed atop the fruit. The pastry is brushed with lightly beaten egg whites, baked, and garnished with nuts. Linzer torte is a holiday treat in the Austrian, Czech, Swiss, German, and Tirolean traditions, often eaten at Christmas. Some North American bakeries offer Linzer torte as small tarts or as cookies.

A macaron or French macaroon (/ˌmækəˈruːn/ MAK-ə-ROON) is a sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond meal, and often food colouring. Since the 19th century, a typical Parisian-style macaron has been a sandwich cookie filled with a ganache, buttercream or jam. As baked, the circular macaron displays a smooth, square-edged 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 sweet such as raspberry or chocolate to savoury (as a foie gras).

A macaroon is a small cake or cookie, originally made from ground almonds, egg whites, and sugar, but now often with coconut or other nuts. They may also include jam, chocolate, or other flavorings. The name macaroon is borrowed from French macaron, in turn from the Sicilian maccarone, a variant form of maccherone, the same word as macaroni. The origin of that is unclear; it may be from medieval Greek μακαρία, 'barley broth', or μακαρώνεια, 'funeral chant'. The etymology connecting it to Italian maccare, 'to bruise' is now rejected. The origin of the word may also have referred to a sort of gnocchi.[citation needed] Macaroons can be traced to a French monastery of the 8th century in the city of Cormery. Later, two Benedictine nuns, Sister Marguerite and Sister Marie-Elisabeth, came to Nancy, France seeking asylum during the French Revolution. The two women paid for their housing by baking and selling macaroons, and thus became known as the "Macaroon Sisters".

A layered almond cake made with rum-soaked ladyfingers and crème

Mandelbrot , with a number of variant spellings,[A] and called mandel bread or kamish in English-speaking countries and kamishbrot in Ukraine, is a type of cookie found in Ashkenazi Jewish cuisine and popular amongst Eastern European Jews. The Yiddish word mandlbroyt literally means almond bread, a reference to its common ingredient of almonds. It is typically formed by baking a loaf which is then cut into small slabs and twice-baked in order to form a crunchy exterior. The cookies were popular in Eastern Europe among rabbis, merchants and other itinerant Jews as a staple dessert that kept well. Its precise origin is unknown, as is its historic relationship with biscotti, a similar Italian cookie. It is made with oil and not butter and so is pareve and can be served as part of the Shabbat dinner. The basic ingredients are flour, sugar, eggs and oil. Additional ingredients vary between bakers, but common additions include almonds, walnuts, cinnamon, chocolate chips or diced candied fruit. Mandelbrot is called kamishbrot in Ukraine, and the two terms are often used interchangeably in the United States.

Marillenknödel is a pastry common in Austrian (especially Viennese), Czech cuisine, Hungarian cuisine and across Central Europe. Marillen is the Austro-Bavarian term for apricots (most of the German-speaking world uses Aprikose) and this pastry is found predominantly in areas where apricot orchards are common, such as the Wachau and Vinschgau regions. Small dumplings (Knödel) are formed from dough, in which cored apricots or mirabelle plums are placed. The dumplings are then boiled in slightly salted water and covered in crispily fried bread crumbs and powdered sugar. The dough is usually made of potato (Erdapfel), though also quark (Topfen) and choux pastry are used.

Apricot cake

A marble cake , or Marmor ( German: [ˈmaʁmoːɐ̯] ⓘlit. 'marble')) is a cake with a streaked or mottled appearance (like marble) achieved by very lightly blending light and dark batter. Due to its zebra-striped pattern, it is also called zebra cake. It can be a mixture of vanilla and chocolate cake, in which case it is mainly vanilla, with streaks of chocolate. Other possibilities are strawberry or other fruit flavors, or (particularly in marbled coffee cakes) cinnamon or other spices. Marmor is the German word for marble. The idea of marble cake seems to have originated in early nineteenth century Germany. The earliest version of marble cake consisted of a kugelhopf (sweet yeast bread), one half of which was colored with molasses and spices to achieve a dark colored batter. Bakers next began to do the same thing with sponge cake batter. The usage of chocolate in the Rhein-Ruhr area in the twentieth century has now made this a common version of marble cake across Germany and Austria.[citation needed] The cake was brought to America shortly before the Civil War, and the term marble cake was first recorded in English in September 29, 1859 issue of Illinois State Chronicle (Decatur). One popular variation of this recipe during Victorian times was “Harlequin cake,” which was baked with checkerboard patterns.[citation needed]

Marzipan is a confection consisting primarily of sugar and almond meal , 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 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.

Milk-cream strudel