Dessert

Iran

Pashmak is a traditional sweet, similar to cotton candy. It is made with flavored sugar syrup that is gently pulled until multiple thin and fragile threads are created. The final product resembles hair or wool, which is soft, yet dense and heavy, and is often referred to as angel&rsquo;s hair. This traditional confectionery is believed to have originated in the Iranian city of Yazd, and today it is usually factory-produced. It is typically flavored with sesame, rose water, cardamom, orange blossom, saffron, vanilla, or pistachio. In Iran, it is not common to eat it on its own, and it is usually incorporated into other desserts. Because of its unusual and decorative appearance, pashmak is often served on top of cakes, ice creams, puddings, and drinks. Although this sweet treat is mainly produced in Iran, it can occasionally be found in international supermarkets around the world, packed in firmly secured bags.

Pashmak

Syria

Pashmina is a traditional sweet from Homs, Syria, made by boiling flour with sugar syrup and then pouring the mixture onto a marble slab. The dough is folded artistically and wrapped in finely roasted flour, creating delicate layers. Once pressed to retain its shape, it is dusted with flour, cut, wrapped, and sold in markets. This popular confection is particularly loved in rural areas due to its unique taste and affordability, making it a staple in Syrian confectionery.

Pashmina

Paskha is a Russian dish consisting of tvorog (farmer's cheese), butter, sugar, egg yolks, cream, and vanilla for flavoring. The dessert is traditionally prepared for Easter, its white color symbolizing Christ's purity and the Paschal Lamb. Paskha is shaped into a pyramid with its top cut off, symbolizing either the Church or Christ's tomb. It is decorated with religious symbols on its sides, such as crosses or letters. The dish can be additionally decorated with nuts, dried fruits, or flowers, and it is usually taken to church to be blessed, then consumed with the traditional Easter bread known as kulich.

Paskha

Greek fruit jam tarts are popular desserts that pair a flaky shortcrust pastry with various fruit jam fillings. They are either baked as a single, large tart, or in the form of small, individually-portioned tartlets. Popular fillings include strawberry, apricot, or raspberry jams, and each tart is traditionally decorated with pastry lattice that showcases colorful fillings. Similar desserts are found in other parts of Europe as well as in numerous South American countries, where these crumbly tarts are better known as pastafrola.

Pasta flora

Even though their name and origin stem from Italian tradition, pastafrola tarts have become an integral part of South American cuisine. They traditionally combine buttery shortcrust pastry and various fillings such as quince cheese, dulce de leche, guava, sweet potato jam, and various fruit preserves. The top of each tart is traditionally decorated with a wide lattice pattern that reveals the colorful filling. Pastafrola tarts can be enjoyed as a simple, appetizing dessert or a sweet afternoon snack.

Pastafrola

Italy

Cornmeal is widely used in northern Italian cuisine, in dishes which can be either savory or sweet. The region of Piedmont is renowned for their paste di meliga (meliga is a local name for polenta), crunchy cornmeal shortbread-style biscuits. Made with a mixture of wheat and corn flour, sugar, vanilla, grated lemon zest, egg yolks, and butter, they are simple, yet very delicious. These little golden gems are traditionally served with zabaione and a glass of sweet dessert wine, but they also go wonderfully with espresso or a cup of tea on the side.

Paste di meliga

Pastel borracho is a traditional cake, its name meaning drunk cake due to the fact that it is a rum-drenched sponge cake topped with cr&egrave;me Anglaise and pitted prunes. The rum syrup is usually made with dark rum, water, and sugar, while cr&egrave;me Anglaise is made with whipping cream, vanilla, egg yolks, sugar, and evaporated milk. The sponge cake is typically cut in half, then covered with the rum syrup, cr&egrave;me Anglaise, and prunes. The other half of the sponge cake is placed on top and the process is repeated. Before serving the cake, it is recommended to refrigerate it until it is well-chilled.

Pastel borracho

Spain

As the name suggests, this traditional dessert hails from the city of C&oacute;rdoba. The cake consists of two layers of flaky puff pastry and a filling made from threaded squash jam, also known as cabell d&rsquo;&aacute;ngel or angel&rsquo;s hair. The filling is traditionally made from Figleaf gourd, while the original version also includes an unusual addition of diced ham. Before it is served, the cake is usually dusted with cinnamon and sprinkled with sugar. It can be enjoyed warm or chilled, and it is typically served with a dollop of whipped cream or vanilla ice cream. On November 17, people from C&oacute;rdoba celebrate the national Pastel Cordob&eacute;s Day when free portions of the cake are provided for all the attendees, while one of the most popular versions of the cake is found in the monastery of Santa Isabel de los &Aacute;ngeles in C&oacute;rdoba. It is believed that the cake originated under Arabic influence in the region.

Pastel cordobés

A simple dessert typical of Guatemalan cuisine, pastel de banano is a homemade banana sponge cake. With a mild banana flavor and a subtle sweetness, the cake is typically made with a combination of bananas (both mashed and sliced), flour, eggs, butter, baking soda, sugar, and salt. The mixture is often enhanced with the addition of vanilla essence, although banana essence, chocolate, or even chopped nuts may also be used. Slices of the baked banana cake are usually eaten for dessert or as a sweet snack at any time of the day, and they&rsquo;re commonly served dusted with icing sugar. Pastel de banano also goes well with yogurt-flavored ice cream.

Pastel de banano

Portugal

Pastel de Bel&eacute;m is a traditional egg custard tart and a predecessor to the famous pastel de nata. The tarts are made with a pastry shell that's filled with a combination of milk, eggs, sugar, lemon, and cinnamon. The first recipe for pastel de Bel&eacute;m dates back to 1837 when it was produced by the monks of the Jer&oacute;nimos monastery. Only the custard tarts produced at the F&aacute;brica Past&eacute;is de Bel&eacute;m can be called pastel de Bel&eacute;m, while all the others, produced by other patisseries in Lisbon are called pastel de nata. Regardless of the name, these tarts can be served hot or cold and in 2009, The Guardian listed pastel de Bel&eacute;m as one of the 50 'best things to eat' in the world.

Pastel de Belém

This traditional Portuguese bean tart originated in Torres Vedras sometime in the 19th century. It consists of a pastry base and a creamy filling made with white beans and ground almonds, while the top is usually dusted with powdered sugar. The invention of the cake is associated with Joaquina Rodrigues who then passed down the recipe to her family and friends, and the dessert became a signature treat of Torres Vedras. Since the original recipe is kept secret, this tart may appear in slightly different variations throughout the country.

Pastel de feijão

Pastel de Gloria is a Colombian dessert consisting of puff pastry that is traditionally filled with guava paste, dulce de leche, and (most often than not) cheese. These tiny treats are baked until golden brown and puffy. Before serving, warm pasteles de gloria are typically sprinkled with sugar.

Pastel de Gloria

A thin cup of laminated pastry holding an egg-yolk custard, baked so hot that the top blisters black in spots while the inside stays loose: the pastel de nata is Lisbon's pastry, and the city still eats it warm, standing up, with cinnamon shaken over it. It began in Belém, at the Jerónimos monastery, where monks used egg yolks left over from starching habits with the whites; when the religious orders were dissolved in 1834 the recipe passed to a nearby sugar refinery, and the shop that opened there in 1837 still sells the original under the name pastel de Belém, from a recipe it has never published. Everywhere else the same tart is a pastel de nata. The Macau egg tart and its Hong Kong descendants are the same idea carried east; the English custard tart is a shortcrust cousin with no blistering.

The pastry is the difficult part. A lean dough is rolled thin, spread with soft butter or lard, rolled into a tight log and chilled; slices are pressed with a wet thumb into small tin moulds so the spiral of layers runs up the sides, which is what gives the baked shell its concentric, shattering rings. The filling is a cooked cream: milk infused with lemon peel and a cinnamon stick, thickened with a little flour, combined with a sugar syrup taken to about 105°C and then with egg yolks, strained and cooled. The moulds are filled three-quarters full and baked in the hottest oven available, ideally 280 to 300°C, for ten to twelve minutes, so the pastry crisps before the custard sets hard. The dark spots on top are caramelised sugar, not a mistake. They are eaten within hours; a pastel de nata does not keep.

Judge the shell first: it should be crisp enough to crack audibly, with visible layers, and the base should be dry, not soggy from the custard. The custard should be soft and slightly wobbly at the centre, with a thin, blistered skin, and should taste of egg and caramel with a background of lemon and cinnamon rather than of vanilla or cornflour. Mark down a pale top, which means the oven was too cool; a custard set firm all the way through or split and grainy; a shell that bends instead of breaking; and any tart served cold from a refrigerated case, which dulls both texture and flavour. Size is small by design, roughly two or three bites. Sugar and cinnamon are offered at the counter and the choice is the customer's, so do not score a plain one down for arriving undusted.

Pastel de nata

These crispy Argentinian pastries are typically star-shaped, while the center is filled with quince or sweet potato preserve (dulce). They are usually deep-fried and then brushed with a sugar glaze. Optionally, they can be filled with dulce de leche and topped with colorful sprinkles. Pastelitos are traditionally enjoyed on May 25, a day commemorating the May Revolution and the establishment of the first independent Argentinian government.

Pastelitos Criollos

The delicate buttery crust in this classic Neapolitan tart holds a rich filling of cooked wheat berries, ricotta, and pastry cream, enriched with candied orange peel and flavored with orange blossom water. Pastiera is traditionally enjoyed for Easter, though its origins are said to be traced back to pagan times. According to one legend, to celebrate the return of spring, the priestesses of Pompeii would prepare similar wheat pastries as an offering for Ceres, the Roman goddess of agriculture, grain crops and fertility. However, the pastiera we know today originated in the convents of Naples. It was regarded as a symbol of resurrection, rebirth, and new life, traditionally prepared between Holy Thursday and Easter Eve - a practice that continues up to this day.

Pastiera

Russia

Pastila is a traditional sweet originating from the 17th century. It is a cross between candy and meringue cookies: light and airy puffs made from egg whites, sugar, and fruit, reminiscent of the popular Turkish Delight. Traditionally, pastila are made from sour apples or berries, although other types of fruit can also be used. Pastila from Kolomna is thought to be the most delicious variety, and the recipe for Kolomensky pastila has been closely guarded until the 19th century. At the same time, the confectioners started using sugar instead of honey, a practice which is still in use today. Pastila is usually consumed as a dessert in between meals, although it is also often served with tea as an afternoon snack.

Pastila

France

Pastissou is a traditional cake originating from Levezou in Aveyron. The cake is usually made with a combination of flour, sugar, butter, ground walnuts, milk, eggs, and baking powder. The walnuts are roasted with caramel, and the cake is topped with a light sugar meringue. Once baked, the cake should have a delicate texture (melt-in-the-mouth yet crunchy) and rich flavor. Pastissou was created by Jean-Claude Terral, a pastry chef at the Patisserie des Lacs. It's recommended to serve the cake with tea or coffee on the side.

Pastissou

This traditional Portuguese dessert consists of a Swiss roll that is filled with egg custard. The roll is then sliced diagonally, and the pieces are coated in custard and desiccated coconut, while the middle is decorated with a thin line of ground cinnamon. The name patas de veado translates as deer hooves since the final appearance of these rolls resembles animal trotters. Unlike similar custard-based desserts found in Portugal, it is not known where patas de veado originally appeared.

Patas de veado

Patbingsu is a popular South Korean dessert, its name meaning red bean ice flakes. It consists of shaved ice, condensed milk, and sweet azuki bean paste. It is often topped with pieces of Korean rice cakes known as tteok, fresh fruit, or cereals, although there are numerous variations with different toppings that are added according to personal preference. Patbingsu is at the peak of its popularity during summer, although it is typically available from May to October. The treat is praised for its combination of flavors and textures - crunchy, creamy, and chewy. Although the dish is composed of a number of distinct layers, all ingredients are customarily stirred together before consumption until the shaved ice melts, transforming it into a kind of sweet, cold soup. Originally, patbingsu was prepared as street food in the late 1950s, but today it can even be found in upscale restaurants.

Patbingsu

Greece

These classic Cretan cookies combine flaky dough with a sweet nut-based filling. The pastry dough is made with bicarbonate of soda (ammonia), while the filling mainly consists of nuts such as almonds or walnuts, sesame seeds, and spices such as cinnamon and nutmeg. The cookies are traditionally shaped into half-moons, then generously dusted with powdered sugar. Patouda cookies are best paired with a cup of strong coffee.

Pastel de nata (1)1 review

Pastel de nata 1 review