pastries from around the world

The originals had confectioner’s sugar dusted on them but now they come in every flavor imaginable from cinnamon to champagne.Italy is another place that thrills with its rich food and pastry culture. ".A shattering-crisp shell gives way to a creamy cheese filling in this Sicilian classic, whose roots reach deep into the island's diverse culinary history. The classic is marinara sauce, basil, and fresh mozzarella, known as the Margherita.These Mexican sweet breads get their name from the shell shapes usually drawn with a knife in the topping (.There are many variations of this bread from many different countries. Scones are most commonly lightly sweetened, and are often studded with dried fruits, chocolate chips, or citrus zest, but occasionally they are prepared with savory elements, such as cheese, rosemary, and chives. Topped with a whisper-thin layer of chocolate glaze then cut into tidy cubes of chocolate, the Rigó Jancsi stands out even in the notably crowded field of fabulous Hungarian desserts.Beloved for a silky texture and rich flavor, the seductive cake was named for a love story that caught the world's attention with racy images and juicy details. A simple recipe made from cheap sweet potatoes, it's also a healthy take on dessert.This lightly sweet and nutty cookie studded with pine nuts is a traditional treat from Italy. The brand is so associated with American cheesecakes that it's often called out by name on menus around the globe, where tarta de queso Philadelphia or gâteau fromage Philadelphia are rich diplomats for a beloved New York sweet.The Netherlands' sweet contribution to the world of fried dumplings, oliebollen are a deliciously Dutch way to celebrate New Year's Eve. Pastry shops across the Middle East and Turkey tempt passers-by with piles of borma stacked high on enormous platters.Fudgy or cakey? It was made in a small Greek restaurant called The Old Greek House outside Cappadocia, Turkey. Since cornes de gazelle are baked just until they're lightly golden, the dough retains a tender texture that melts into the center.While cornes de gazelle are prepared across Morocco -- as well as in the nearby countries of Tunisia and Algeria -- the most visually elaborate versions come from the Moroccan port city of Tetouan, where bakers use intricate molds to create patterns in the dough before baking.Shiny, burnt sugar tops this creamy dessert, and the perfect crème brûlée is a study in contrasts. Every corner has a patisserie, boulangerie with unbelievable smells wafting into the streets. The first baker had earned renown for his round cream puff-like creation, filled with custard; while a rival bakery opened across the street and created its own variation, substituting whipped cream for custard and adding a chocolate coating.

A Finnish Christmas tradition, the joulutortut is a ricotta cheese puff pastry shaped like a star or a pinwheel, filled with plum or prune jam inside, and coated in a dusting of powdered sugar. While the origin of this flaky pastry isn’t entirely certain, legend holds that croissants were introduced to Hamburg by Napoleon’s troops during the French occupation of Hamburg. Argentina is credited with one of the oldest traditions of empanadas — a simple pastry filled with a mix of beef, eggs, and other vegetables and seasonings. They’re everywhere in flavors well-known and loved for ages as well as many new ones. Favorites include adzuki red bean paste, taro, grass jelly, fresh fruit, sweetened condensed milk and mochi, but Taiwanese snow ice is an invitation to get as creative as you'd like.Snow ice has spread to cities across the globe in recent years, but for the classic experience, head to Taipei's Shilin Night Market, where locals line up for the xue hua bing sold by dozens of vendors.Slice into the crispy top of a sour cherry pie, and the brilliant filling might come as a shock -- it's an electric color that seems more likely to be harvested from a can than a tree. Versions of this cheesecake are available everywhere from Japanese convenience stores to top-shelf bakeries.When making your own or shopping for the perfect slice, watch for a characteristic jiggle that hints at the light, tender texture to come.Wander through a market in East Africa to find this golden sweet, which blends the satisfying crunch of caramelized sugar with the rich heft of peanuts, fresh coconut or a blend of the two.Bridging the delicious divide between cookie and confection, kashata gets an aromatic boost from the addition of cardamom, which elevates the brittle-like treat into the realms of world-class sweets.The traders who once plied the coast of East Africa in dhow sailboats brought new words, flavors and spices from across the water, and the name of this beloved treat is adapted from Arabic -- but for many, kashata is among the sweetest and most nostalgic flavors of East Africa.While the rest ofthe world eats jam, central Europe enjoys the rich flavor of lekvár, a chunky preserve that retains all the tartness of the region's ripe apricots and plums. Dozens of delicate layers melt into a single tender bite in this syrupy confection, … The origin is still up in the air between Greece and Turkey, though the recipe has spread in popularity to many different cultures and all over the globe.Note: Cheapism does not accept or publish guest blog posts.Cheapism’s independent editorial team finds the best for less. They can be made at home, but are very cheap to buy from Chinese bakeries — usually $1 or less — and can also be found frozen to be steamed at home just before eating.This Egyptian cake is semolina-based and flavored with rosewater for a sweet and floral flavor.

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