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World's best candies and desserts

If you believe we've missed an important world food or drink, please let us know.

 
Crème brûlée
 

An apple pie is a fruit pie (or tart) in which the principal filling ingredient is apples. It is sometimes served with whipped cream on top. Pastry is generally used top-and-bottom, making a double-crust pie, the upper crust of which may be a disk...

 

Baklava is a rich, sweet pastry made of layers of phyllo dough filled with chopped nuts and sweetened with syrup or honey. It is characteristic of the cuisines of the former Ottoman Empire, as well as Iran, the Caucasus and much of central and southwest Asia...

 

Black Forest cake (American English) and Black Forest gateau (British English) are the English names for the southern German dessert Schwarzwälder Kirschtorte (literally "Black Forest cherry torte")...

 

Brigadeiro (Portuguese for Brigadier) is a simple Brazilian chocolate candy created in the 1940s, and named after Brigadier Eduardo Gomes, a famous Brazilian politician, and its shape is reminiscent of that of some varieties of chocolate truffles...

 

Cannoli, (plural) in Sicilian, are Sicilian pastry desserts. The singular is cannolo, meaning Уlittle tubeФ, with the etymology stemming from the Latin "canna", or reed. Cannoli originated in Sicily and are an essential part of Sicilian cuisine...

 

Cassata or Cassata siciliana is a traditional sweet from the area of Palermo, Sicily (Italy). It has a characteristic striped green-and-white form. Cassata may also refer to a Neapolitan ice cream containing candied or dried fruit and nuts...

 

Churchkhela (also written churchkhella, Georgian: ჩურჩხელა, Russian: чурчхела) is a traditional sausage-shaped candy originating from the Caucasus, mainly Georgia, and also common in Russia and Turkey...

 

Cozonac is a traditional Bulgarian and Romanian sweet bread. It is usually prepared for Easter in Bulgaria and mostly for every major holiday (Christmas, Easter, New Year) in Romania...

 

Crème brûlée (French for "burnt cream"), burnt cream, crema catalana, or Trinity cream is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is served cold, or with the custard cold and the caramel warm...

 

Crème caramel, flan, or caramel custard is a rich custard dessert with a layer of soft caramel on top, as opposed to crème brûlée, which is custard with a hard caramel top...

 

Crema catalana or crema de Sant Josep, is the Catalan version of crème brûlée. It is usually served on Saint Joseph's Day (March 19). The custard is flavoured with lemon or orange zest and cinnamon...

 

A crêpe is a type of very thin pancake. The word is of French origin, deriving from the Latin crispa, meaning "curled." While crêpes originate from Brittany, a region in the northwest of France, their consumption is nowadays widespread in France...

 

Custard tarts have long been a favourite pastry in the British Isles, and are also widely enjoyed in Australia and New Zealand. They are often called egg custard tarts or simply egg custards to distinguish the egg-based filling from the commonly-served cornflour-based custards...

 

Dampfnudel (lit. "steam-noodle") is a sort of white bread eaten as a meal or as a dessert in Germany. It's a typical southern German dish...

 

Dulce de leche in Spanish is a milk-based sauce. Found as both a syrup and a caramel candy, it is prepared by slowly heating sweetened milk to create a product that is vaguely similar in taste to caramel. It is also the basis for the elaboration of many sweets and desserts which form part of the classics of the Argentinian, Colombian, Paraguayan, Chilean, Peruvian, and Brazilian cuisine...

 

The Gianduiotto is a Piedmontese chocolate whose shape is similar to an upturned boat. Gianduiotti are individually wrapped in a tinfoil cover, usually gold or silver-colored. It is the speciality of Turin, and takes its name from Gianduja, a mask in commedia dell'arte...

 

Halo-halo (from Tagalog word halò, "mix") is a popular Filipino dessert that is a mixture of shaved ice and milk to which are added various boiled sweet beans and fruits, and served cold in a tall glass or bowl...

 

Halva refers to many types of dense, sweet confections, served across the Middle East, Central Asia, South Asia, the Balkans, and the Jewish world...

 

Hong Kong egg tarts, or egg custard tarts are a kind of pastry popular in many parts of the world, particularly in Chinese and Western European cuisines. The tarts consist of an outer pastry crust that is filled with egg custard and baked...

 

Key lime pie is an American dessert made of key lime juice, egg yolks, and sweetened condensed milk in a pie crust. The traditional conch version uses the egg whites and has a meringue topping...

 

Kisiel or kisel (Russian: кисель) is a popular dessert in Eastern and Northern Europe. It consists of sweetened juice, thickened with arrowroot, cornstarch or potato starch, and sometimes red wine or dried fruits are added...

 

Kolak or Kolek is an Indonesian dessert made with palm sugar and coconut milk, with pandanus leaf (P. amaryllifolius) for flavour. In some versions, mung beans are also used, and cooked till soft...

 

Krówki (plural; Krówka singular), literally "little cows," are Polish fudge, semi-soft milk toffee candies. It is one of the most common Polish confectioneries, sold worldwide, and might be considered "Dulce de Leche candy"...

 

Kulich [in Russian кулич meaning "Easter cake"] is a kind of Easter bread, traditional in the Orthodox Christian faith Ч Russia, Belarus, Bulgaria, Serbia, Ukraine, etc...

 

Mantou often referred to as Chinese steamed bun, is a kind of steamed bun originating in China. It is typically eaten as a staple in northern parts of China where wheat rather than rice is grown. Deep-fried mantou - a popular dessert served with sweetened condensed milk...

 

Mississippi mud pie is a chocolate-based dessert pie that possibly originated in the US state of Mississippi. The treat contains a gooey chocolate filling on top of a crumbly chocolate crust. The pie is usually served with ice cream...

 

A muffin is a type of bread that is baked in small portions. Many forms are somewhat like small cakes or cupcakes in shape, although they usually are not as sweet as cupcakes and generally lack frosting. Savory varieties, such as cornbread muffins, also exist...

 

The Nanaimo bar is a dessert of Canadian origin popular across North America. A type of chocolate no-bake square, it is named after the West-Coast city of Nanaimo, British Columbia...

 

Nata de coco is a chewy, translucent, jelly-like food product produced by the bacterial fermentation of coconut water and carrageenan (a family of linear sulphated polysaccharides which are extracted from red seaweeds)...

 

Ostkaka, ("ost" meaning "cheese" and "kaka" meaning "cake" in Swedish) also known as Swedish cheesecake or Swedish curd cake, is a Swedish dessert that has its roots in two different parts of Sweden, Hälsingland and Småland...

 

Panettone is a typical bread of Milan, usually prepared and enjoyed for Christmas and New Year around Italy, and one of the symbols of the city. Maltese nationals are also traditionally associated with this sweet bread...

 

Pastel de Nata (Portuguese: Pastéis de Nata) or Pastel de Belém is a type of egg tart found throughout Portugal's pastry shops or cafés...

 

Pavlova is a meringue-based dessert named after the Russian ballet dancer Ánna Pávlova. Colloquially referred to as "pav", it is a cake of meringue with a crispy crust and a soft, light interior...

 

A rum baba or baba au rhum is a small yeast cake saturated in liquor, usually rum, and sometimes filled with whipped cream or pastry cream. It is most typically made in individual servings (about a 2" tall slightly tapered cylinder)...

 

Sachertorte is a chocolate cake, invented by Franz Sacher in 1832 for Klemens Wenzel von Metternich in Vienna, Austria. It is one of the most famous Viennese culinary specialties...

 

A strudel is a type of sweet layered pastry with a filling inside, often served with cream. It became well known and gained popularity in the 18th century through the Habsburg Empire...

 

Syrniki (Russian: сырники) are fried quark cheese pancakes in Russian, Belarusian, Lithuanian, Polish, and Ukrainian cuisines, garnished with sour cream, jam, honey, or apple sauce. The cheese mixture may contain raisins for extra flavor...

 

Tarte Tatin is an upside-down apple tart in which the apples are caramelized in butter and sugar before the tart is baked...

 

Tiramisu (Italian: Tiramisù) is one of the most popular Italian cakes. It is made of savoiardi (otherwise known as lady finger biscuits) dipped in espresso or strong coffee or rum, layered with a whipped mixture of egg yolks, mascarpone, and sugar, and topped with cocoa...

 

Turkish Delight (Lokum) or Cyprus Delight (Loukoumia) is a confection made from starch and sugar. It is often flavored with rosewater, mastic or lemon; rosewater gives it a characteristic pale pink color...

 

A turnover is a kind of pastry made by placing a filling on a piece of dough, folding the dough over, and sealing it. Turnovers can be sweet or savory and are often made as a sort of portable meal or dessert, similar to a sandwich...

 

Ube (or ubi) is the Filipino word for purple yam (Dioscorea alata). It contains pigments that gives its violet color. In the Philippines, ube is cooked with sugar and eaten as a sweetened dessert or jam called halaya ube which is a medium violet color...

 
 
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