Dessert

Ansom chek, also known as num ansom chek, is a traditional sticky rice cake combined with slices of banana. The cake is steamed in banana leaves. The dessert is made with a mixture of sticky rice, coconut milk, and coconut shavings that is spread over banana leaves, topped with a slice of salted, ripe baby banana which is covered with more rice, and then the whole thing is carefully enclosed within the banana leaves. The resulting cylindrical-shaped dessert is then steamed until tender and fragrant. Ansom chek can optionally be enriched with red mung beans or black beans and it can also be sweetened with palm sugar if desired. In Cambodia, this sweet delicacy is traditionally prepared for important celebrations such as Cambodian New Year and the religious festival Pchum Ben (Festival of Souls).

Ansom chek

Antakya künefesi is the künefe of Hatay, Turkey's southernmost province, where the dish is treated not as a dessert among others but as the city's signature: two layers of fine shredded kadayıf pastry pressed around a filling of unsalted fresh cheese, cooked in a shallow copper tray over coals until the underside is deep gold, flipped, soaked in syrup and served hot so that the cheese pulls in strings. Hatay's version carries a protected geographical indication and is distinguished from the künefe of Gaziantep, Mersin or Lebanon's knafeh by its cheese, the local künefe peyniri, a stretchy, mild, barely salted curd made in the province for this purpose, and by its restraint: no pistachio paste in the middle, no cream, a thin layer of crushed pistachio on top at most. In Antakya it is eaten in the evening at specialist shops in the old town, and it is the standard close to a meal of kebab and the city's cold mezes.

The pastry is tel kadayıf, wheat batter dripped onto a hot rotating plate to make hair-thin strands, and in Hatay the strands are often cut shorter and rubbed with clarified butter until each one is coated and the mass is loose, not clumped. Half the kadayıf is pressed firmly into a buttered copper tray about twenty centimetres across, the cheese is spread in an even layer leaving a margin, and the rest is pressed on top and flattened. The tray goes onto a bed of charcoal or a gas künefe burner and is turned constantly so the base browns evenly without burning, which takes around ten minutes; it is then flipped onto a second tray, cooked for a few more minutes on the other side, and doused with hot syrup of sugar, water and lemon, less than a baklava would take, so the pastry stays crisp. It is served within a minute, with pistachio on top and sometimes a spoon of kaymak alongside.

Judge it hot, because a künefe left for five minutes is a different and worse dish. Both faces should be crisp, golden and audibly crunchy, with the pastry in distinct fried threads rather than a soggy mat; the cheese should be fully melted, white, stretching into long strings when lifted and tasting clean and milky with almost no salt. The syrup should be present but the whole should not be wet, and the sweetness should sit below the point where it masks the cheese. Mark down a pale or soft base, which means the tray was not turned or the heat was too low, cheese that has gone rubbery or separated into oil because it was overcooked or was the wrong cheese, a layer of pistachio paste or cream in the middle, which is a Gaziantep or Istanbul fashion and not Hatay's, excess syrup pooling in the plate, and a künefe that arrives already cooling. A portion the size of a saucer is the standard; one made in a large tray and cut into squares has been held and will be soft.

Antakya künefesi

Belgium

Antwerpse handjes are traditional Belgian hand-shaped cookies originating from Antwerp. The cookies date back to 1934 and they're made with a combination of flour, eggs, butter, sugar, and almonds. The dough is shaped into small hands and the cookies are then baked until golden. Antwerpse handjes are a symbol of Antwerp and they're sold in bakeries across the city. The shape of a hand refers to the legend of Brabo, a Roman soldier who cut off the hand of the giant Antigoon who imposed a tax for each ship that wanted to enter the port. Brabo threw the severed hand in the Scheldt river. In Dutch, the phrase throwing the hand is hand werpen, and over time it became &ndash; Antwerpen.

Antwerpse handjes

Australia

Anzac biscuits are sweet cookies made from a combination of flour, oats, golden syrup, butter, sugar, coconut, and soda bicarbonate. Although the origins of these cookies are not clear, both Australia and New Zealand claim to have invented Anzac biscuits that we know today. The first known recipe for the biscuits is completely different than modern Anzacs, although other similar recipes were found in the cookbooks of the early 1900s. The cookies are linked to Anzac Day, a day of remembrance of the Australian and New Zealand Army Corps (ANZAC) landing at Gallipoli, because some believe that the biscuits were sent to Anzac soldiers during the war. However, the oaty, buttery biscuits were more often prepared at home to sell them at fundraising events, so they got connected to the war, and it led to the use of the name Anzacs. Today, these simple biscuits are usually found in most supermarkets and caf&eacute;s throughout Australia and New Zealand, ranging from crispy to chewy, making them ideal to dunk into a cup of hot coffee or tea.

Anzac biscuits

China

Macau almond cookies are crumbly treats with a dense, powdery texture, characterized by decorative patterns adorning the top of each cookie. The patterns are made using special, wooden cookie molds. These traditional cookies are the primary souvenir of choice for tourists who visit Macau and are unable to resist the roasted, nutty aromas floating through the streets. They consist of only two ingredients: almonds and mung beans, resulting in cookies that melt in the mouth. With their unique flavor and low price, Macau almond cookies remain a staple of Macau's traditional cuisine that is best paired with a cup of black tea.

Aomen xing ren bing

This sweet turnover pancake comes under various names throughout Malaysia, Indonesia, Brunei, and Singapore. Regardless of the location, it can be prepared either in a thin and crispy variety or as a thick and soft pancake. Traditional fillings typically include a combination of ground or roughly chopped peanuts, sugar, and butter, but the modern varieties may include anything from corn, chocolate chips, and raisins to grated cheese or condensed milk. Though not much is known about its origin, it is believed that is was first introduced in Penang by the Chinese who migrated from the province of Fujian.

Apam balik

Apas are traditional cookies originating from Lucena in the Philippines. These Southern Tagalog specialties have a base of a typical biscuit, with hints of sweetness and milkiness. They are very thin, oblong, wafer-like, and topped with sugar. The crispy and thin cookies can be bought in most markets in the Philippines.

Apas

United States

Apees cookies are spiced butter cookies with German origins, popular in Philadelphia and the Pennsylvania Dutch country in the United States of America. A historical theory claims that the cookies got their name because they were a variety of Anis Platchen, or anise cookies, so they were stamped with the letters A and P on top of them in order to distinguish them from the cookie variety made with caraway seeds, known as seed cakes. One of the most popular Philadelphia bakers was named Ann Page, so the cookies quickly became associated with her. The cookies are traditionally cut in numerous shapes such as pines, stars, and crescents, and provide a great Christmas treat, but they can also be baked throughout the year.

Apees Cookies

Jabuke u &scaron;lafroku is a traditional, old dish that is a typical representative of Croatian comfort food. It is prepared by dipping thinly sliced apples in a batter consisting of flour, eggs, milk, and vanilla sugar. The concoction is then fried in hot oil until the apples turn golden-brown on the exterior. After frying, the apples are often dusted with cinnamon or powdered sugar for extra flavor. The unusual name of the dish means apples in a bathrobe, referring to the fact that the apples are 'dressed' in a crispy external layer. And although it's not a traditional pairing, it's recommended to serve the dish with vanilla sauce on the side. In Germany, the same dish, but usually made with whole peeled apples is called &Auml;pfel im Schlafrock, and the apples are sometimes filled with apricots or peaches.

Äpfel im Schlafrock

German apple cake is a delightful combination of dense, buttery dough and sliced, halved, or diced apples. Depending on the region, the cake is often dusted with cinnamon sugar, covered in crumbly streusel, or doused in vanilla-flavored custard. Traditionally baked in round tins, sliced apple cake is usually enjoyed as a filling afternoon dessert that is often paired with coffee or tea.

Apfelkuchen

Austria

A traditional pastry dessert with a rich and vivid history, apfelstrudel (apple strudel) is one of Austria's most popular delicacies. This sweet treat consists of thin layers of dough filled with a flavorful apple filling. Its story starts with the invention of baklava, a filo pastry popular in the Balkans and the Middle East. Since baklava requires very thin dough, similar to strudel, the technique was likely perfected by either the Ottomans or the Greeks. It is believed that strudel arrived in Hungary first, then Austria, due to the fact that the Ottomans had constant interactions with the Habsburgs. The oldest known recipe for strudel dates back to 1696, while other varieties, such as the apple strudel recipe, date back to the 1800s. Some claim that the dish was invented in Vienna for the Emperor of Austria and the rest of high society. Depending on the recipe, the filling may additionally include raisins, cinnamon, rum, and nuts such as almonds or walnuts. It is recommended to serve the strudel warm, straight from the oven, accompanied by a scoop of vanilla ice cream, a dollop of whipped cream, or vanilla sauce.

Apfelstrudel

Apigige' or apigigi' is a traditional, time-consuming Chamorro dessert made with grated cassava, sugar, grated coconut flesh, and coconut milk. The combination is then spread on banana leaves and grilled. The dessert is ready to be served once it has cooled off a bit. Although its bland visual appearance and a somewhat rubbery texture make apigige' unappealing to most people, the flavors of this sweet treat more than make up for it.

Apigige'

Appelbeignet is a simple Dutch dessert prepared by dipping apple slices in batter, then frying them in hot oil. Because the apples' core has been taken out and the batter puffs up when fried, appelbeignets look visually similar to doughnuts, although they are technically not. It is recommended to use apple varieties which are not too tangy nor too juicy. Serve them warm, preferably dusted with cinnamon and powdered sugar.

Appelbeignet

&Auml;ppelklatzen is a comforting Luxembourgish dessert. It consists of apples that are lightly cooked with cinnamon, nutmeg, and sugar. Once done, the apples are wrapped in pastry, then baked until golden-brown. This delicious dessert is especially popular during the festive Christmas season.

Äppelklatzen

Appeltaart is a traditional apple pie that is very often accompanied by a cup of hot coffee. Although it is essentially the same as most apple pies, Dutch appeltaart differs from the classic American apple pie in many ways: it is baked in a spring-form pan, making it deeper; it is drier on the interior; it is full of big chunks of apple, currants, and raisins, and it is full of speculoos spices such as cinnamon, lemon juice, and other warm spices. Appeltaart dates back to the Middle Ages and it is believed that the baking time was measured by the number of prayers one had to say until it was ready to be taken out of the oven since ovens with temperature controls didn't exist at the time. In the Netherlands, appeltaart is usually served at room temperature and topped with a dollop of whipped cream, what is known as appeltaart met slagroom. This traditional dessert is one of the first pies that the young people learn to prepare in the Netherlands, but it is believed that the best ones are made by grandmas.

Appeltaart

Apple cider doughnuts are a type of doughnut popular on the East Coast of the United States, particularly in New England. As the name implies, they are made with a dough containing apple cider and are often coated in cinnamon, nutmeg, and sugar. Apple cider doughnuts are a fall treat and can be found around apple orchards, at farmers' markets, in bakeries across the East Coast, and are a staple at autumn festivities. Although it is often considered they originated during Colonial times, the first recipe is from 1951, when DCA (Doughnut Company of America) introduced a new flavor to their line of doughnuts. This seasonal delicacy soon became a favorite and has stayed as such until today. Apple cider doughnuts are often paired with hot cider or a glass of cold apple cider, but milk or coffee also go well with this delicious snack.

Apple Cider Doughnut

A modest member of the large family of apple-based desserts, apple cobbler is a simplified version of a pie invented by American pioneers during the 19th century. The name cobbler was derived from the word cobbled, meaning roughly put together &ndash; apples on bottom, crust on top, or the other way around, depending on the recipe. As a dessert which marks the end of summer and the beginning of autumn, apple cobbler is usually seasoned with cinnamon and served with a scoop of vanilla ice cream.

Apple Cobbler

Apple crisp is a beloved American dessert which combines tender apples covered with a delectable crunchy topping. It is one of the common desserts that does not have the regular bottom crust and uses sliced or diced apples, generously doused in cinnamon and sugar, as the bottom layer. The streusel which covers the apples can employ a wide variety of different flour types, nuts, and oats, commonly combined with butter and sugar. It results in a crumbly topping, which usually completely coats the apples, allowing them to release and cook inside the flavorful juices. Apple crisp is believed to have stemmed from the British crumble, and today these two classics merely differ in their names. Even though the American crisp was particularly made with oats, which resulted in a crunchier coating, nowadays both varieties can employ various ingredients. Apple crisp is only one of numerous varieties of this straightforward dessert, and unquestionably the most common. It can be baked in small trays and served as an individual dish, or prepared in larger pans and distributed in smaller portions. Even though apple crisp can be served plain, it is commonly accompanied by a dollop of ice cream served on the side, but it can also be drizzled with a sweet caramel sauce.

Apple Crisp

Apple dumpling is an American dessert consisting of a dumpling filled with apples, butter, sugar, cinnamon, and sometimes raisins. The dish is traditionally baked until it develops a tender texture, and it is often served with a scoop of vanilla ice cream on the side. It is believed that apple dumplings were invented by the pilgrims, who brought the recipes for fruit dumplings over to America. Today, the dessert is especially popular in the Pennsylvania region.

Apple Dumpling

Particularly popular in the west of Scotland, apple frushie is essentially an apple tart flavored with rose water and honey. The term frushie refers to the shortcrust pastry; it is an old Scots word for crumbly or brittle. Apple frushie typically features a beautiful lattice top which reflects the Victorian tradition of decorating. The Scottish people like to enjoy this dessert hot, often with a dollop of a decadent, whisky-infused cream on the side.