Dessert

One of T&uuml;rkiye's most popular sweets after baklava, these semolina cookies are baked until golden-brown, then doused in a thick, lemon-infused syrup, which makes them particularly moist and tender. Şekerpare (lit. piece of sugar) is a classic dessert made in every Turkish household, sold in every bakery and pastry shop, and appearing on nearly every restaurant menu. This sugary treat is also traditionally prepared for various family celebrations and religious festivities like Şeker Bayramı, marking the end of Ramadan. Şekerpare cookies are most often enjoyed with Turkish coffee, but they're also an essential part of any traditional afternoon tea time spread.

Şekerpare

Sellou is a popular Moroccan sweet consisting of oven-browned flour, fried almonds, and toasted sesame seeds. The dessert is not baked, as all of the ingredients are combined instead. Rich and nutty, sellou acts as food that restores energy and health, which is the reason why it is traditionally served during Ramadan and at celebrations or special occasions.

Sellou

Semifreddo is made by gently folding whipped cream into a thick and glossy Italian meringue which can be flavored with just about anything: nuts, fruits, nougat, vanilla, chocolate, or even crema pasticcera - a thick Italian custard cream. This sublime creation falls halfway between mousse and ice cream, though it is one of a few desserts that can easily stand up to the greatness of both. Semifreddo (lit. half-cold) is chilled until it sets and it is then served semi-frozen, while its unbelieveably light, almost ethereal texture makes it melt on the tongue. The first recipes for semifreddo that appeared around the turn of the 20th century were clearly a spin on the classic French parfait (lit. perfect; flawless). However, a famous Italian chef, journalist, and food historian named Marino Marini wrote that "Italian semifreddo is more perfect than French parfait," due to its superior sensation of creaminess.

Semifreddo

Semla is the famous Swedish cream bun. This traditional Swedish dessert is made with a plain wheat bread bun which is lightly flavored with cardamom, then cut in half. The inside is filled with a layer of delicious almond paste and a generous amount of vanilla-flavored whipped cream. The bun is finished when the top is placed on the whipped cream, and the sweet creation is lightly dusted with a layer of powdered sugar. Semla is an old-fashioned Swedish dessert that was originally invented and eaten on Fat Tuesday, the last day of indulgence before Lent. Soon they became one of the favorite Swedish treats and are now commonly eaten from the Christmas period all through Lent. During this time they can be found in numerous Swedish bakeries across the country. Traditional practice suggests that the top should be eaten first, and it is used to scoop the delectable whipped cream. However, the oldest Swedish tradition is to serve the entire bun soaked in a plate of warm milk, when it's known as hetv&auml;gg.

Semla

Germany

Semmelschmarrn is a sweet and buttery bread pudding and a traditional Bavarian dessert. The preparation is fairly simple - stale bread is first soaked in milk, then mixed with eggs and sugar and cooked in butter. The mix is usually flavored with cinnamon, but vanilla extract can also be used. The dessert is served warm, and it's recommended to pair it with stewed plums, applesauce, compotes, ice cream, and fresh fruit. Because of the basic ingredients and the simple preparation process, semmelscharrn was once considered poor man&rsquo;s food.

Semmelschmarrn

Sequilhos are traditional Brazilian cookies made with a combination of cornstarch, baking powder, butter, sweetened condensed milk, eggs, vanilla, and a pinch of salt. Once the dough becomes stiff, it is rolled into balls which are slightly flattened with a fork, giving them a decorative pattern in the process. After they have been baked, these light cookies can be consumed as they are or paired with fruit, custard, or ice cream.

Sequilhos

Indonesia

These traditional, small-sized Indonesian pancakes are usually prepared with rice flour and a choice of coconut milk or shredded coconut. The pancakes are incredibly versatile, they come in sweet and savory versions, and can be adapted with wheat flour and various toppings such as sugar, bananas, crushed peanuts, jackfruit, chocolate sprinkles, or fermented oncom, while modern-day additions also include meat, sausages, or ice cream. Serabi pancakes are found throughout Java, but they are usually associated with the cities of Bandung and Solo. They are typically accompanied by strawberry, durian, or coconut-based kinca syrup, and are mainly sold as a quick and convenient street food. A similar dish can be found in Thailand, where it goes under the name khanom khrok.

Serabi

Portugal

Sericaia, also known as seric&aacute;, is a traditional dessert from the Alentejo region. It is a cross between a pudding and sponge cake, unique for its cracked surface, which is achieved by baking it in a wide, shallow ceramic dish. The batter is made from eggs, sugar, milk, flour, cinnamon, lemon, and salt. It is often served dusted with cinnamon and with a dollop of plum preserve made with Elvas plums.

Sericaia

These round butter cookies are a Christmas staple in Norway. They are prepared with a simple base of flour, butter, and sugar, and are usually flavored with vanilla, while the top is often sprinkled with almond slivers. Serinakaker cookies are often included on the list of so-called seven sorts&mdash;traditional Norwegian Christmas bakes&mdash;and are considered to be one of the oldest cookies in Norway.

Serinakaker

Sernik is a cheesecake from Poland, stemming from old Christian and Jewish traditions. It is made with eggs, sugar, and twar&oacute;g - a type of curd cheese that has been used in desserts for hundreds of years. It is believed that sernik originated in the 17th century, when King Jan III Sobieski brought the recipe with him after his victory against the Turks at the Battle of Vienna. Today, there are many varieties of sernik, some baked, some unbaked, but it is usually made on a layer of crumbly cake. Often times raisins, chocolate sauce, or fruits are also added to sernik, and one of the most popular varieties of the dessert has a sponge cake as its base and is covered with jelly and fruit on top. The krakowski version of sernik has a lattice crust on top to differentiate it from other types of this cheesecake. Sernik can either be prepared at home or found in many Polish stores and supermarkets.

Sernik

Serradura is a Portuguese and Macanese dessert which consists of finely crushed tea cookies layered between a velvety combination of whipped cream and condensed milk. Traditionally, the cream was infused with vanilla, but modern varieties appear in different flavor combinations. Although the name, which translates from Portuguese as sawdust pudding, indicates Portuguese origin, this sweet treat has become incredibly popular in Macau. It can be bought in numerous bakeries, and it is a common dessert found on the menus of Portuguese-style restaurants in Macau.

Serradura

Seterjentas r&oslash;mmebrod are traditional cookies originating from Norway. They're usually made with a combination of flour, sour cream, butter, cardamom, sugar, and salt. The dough should be firm, and it's left to chill in the fridge before it's sprinkled with sugar and rolled very thin. The cookies are baked in a krumkake iron, but they're not rolled into a cone (like krumkaker). Once the cookies become golden in color, they're ready to be enjoyed.

Seterjentas rømmebrod

Italy

Setteveli is a gelato flavor inspired by the eponymous cake from Palermo. The cake combines chocolate sponge, praline crunch, hazelnut cream, and chocolate mousse. Gelato is also based on chocolate, which is typically layered with hazelnut praline and crunchy cookies. Setteveli translates as seven veils, and both the cake and the gelato flavor were named after the Dance of the Seven Veils that Salome performed before Herod. This gelato flavor is mainly associated with Palermo, but it can be found throughout Italy.

Setteveli

Sevdiđah is also the name of a traditional Bosnian soft and moist cake that has jabukov pekmez and kaymak as one of its main ingredients. The cake is made by baking a sponge base, which is then soaked with the syrup after it cools. This soaking process is similar to other traditional Bosnian desserts that emphasize syrupy textures, such as hurma&scaron;ice or tufahije. The syrup or agda, made with cooking sugar, water, and lemon, imparts a moist, melt-in-your-mouth quality to the cake. Recipes vary. Although the original recipe will also include a sheet of yufka at the top and bottom, often it is not included; some go only for corn flour, some a mix of wheat flour and semolina, and some just wheat flour that has been baked beforehand. After baking, the cake is soaked in syrup, but powdered sugar, a spread of kaymak, or a bit of ground nuts on top are often added for flavor and texture. Sevdiđah cake may be enjoyed during festive occasions or as an everyday treat with coffee or tea, fitting in with the broader tradition of Bosnian hospitality.

Sevdiđah

Sfenj are popular Moroccan and Algerian doughnut-like fritters made from sticky unleavened batter, similar to Libyan sfinz and Tunisian bambalouni. The dough is traditionally shaped into rings and deep-fried until it develops a golden, crispy exterior. The interior should be fluffy, tender, and chewy. These fritters are usually served hot when sold by street vendors, and they can be consumed plain or dusted with icing sugar.

Sfenj

Also referred to as Sicilian doughnuts, the deep-fried sfinci were traditionally made on March 19th for the Feast of Saint Joseph, hence the name. Today, sfinci are available all year round, and they are also a popular Christmas treat. Though the authentic recipe calls for the use of strutto (rendered lard), St Joseph doughnuts have an amazingly light texture. They are typically served topped with a mixture of ricotta and candied fruit; garnished with candied orange peel or pistachio slivers, then dusted with icing sugar.

Sfinci di San Giuseppe

Sfogliatella is one of the most famous Italian pastries, with many regions offering their spin on the recipe. Although traditionally associated with Naples, it is believed that the original sfogliatella was invented around 1700 on the Italian Amalfi Coast, as a creation of nuns from the Santa Rosa monastery. This version was filled with luscious custard cream and black cherries preserved in syrup, and although the nuns were forbidden to have contact with the external world, the recipe was somehow obtained by a Neapolitan chef who started preparing his variety of these delicious sweets which soon became a Naples favorite. Nowadays, they are offered in two main varieties: riccia and frolla. Sfogliatella riccia is regarded as the traditional and the most common variety. It is an elaborate dessert made with multiple layers of paper-thin dough arranged in a clam-shaped pocket, filled with a delicious cream made with semolina, water, ricotta, sugar, eggs, cubed candied fruit, cinnamon, and a pinch of salt. Sfogliatella frolla has the same filling, but it is round-shaped and made with shortcrust pastry. Another version of this dessert is coda d&rsquo;aragosta, literally meaning lobster tail, filled with pastry cream. It is a very popular dessert in the United States, with their version typically being much larger than the original. Traditionally, sfogliatella should always be served freshly prepared, while still crispy, preferably warm and dusted with powdered sugar.

Sfogliatella

Although the most popular version hails from Naples, sfogliatella is an Italian pastry that comes in several regional variations. The one from Abruzzo is typically filled with a mixture of ragnata&mdash;local grape jam made with Montepulciano grapes&mdash;along with black cherry jam, toasted nuts, powdered cocoa, cinnamon, and sugar. The dough is repeatedly rolled and coated with lard before it is filled and formed in a clam-shaped pastry. This Abruzzo version was allegedly created sometime in the late 19th century by Donna Anna Guglielmo-Tabassi, who was a baroness of Lama dei Peligni. She was inspired by the original sfogliatella from Naples, but she wanted to create a new version that would use local ingredients. To commemorate her creation, the city has an annual festivity called Festa della sfogliatella. Nowadays, this pastry is enjoyed throughout the region, and it is a staple Christmas treat.

Sfogliatella abruzzese

Although they share a similar name, Apulian sfogliatella does not have much in common with the popular version from Naples. Sfogliatelle di Canosa are made with an aromatic filling that usually incorporates toasted and chopped almonds, dark chocolate, quince or grape jam, spices such as cinnamon and cloves, lemon zest, and raisins. The dough, which is made with a combination of flour, sugar, olive oil, and white wine, is rolled and then cut into strips. Each piece is then filled, enclosed, and formed into a round, rose-shaped pastry. Before baking, the pastries are usually brushed with olive oil and sprinkled with sugar. Although they originated in Canosa, these sweet pastries are enjoyed throughout the region and are especially popular during Christmastime.

Sfogliatelle di Canosa

Sfouf is a popular Lebanese dessert that is mostly consumed during special occasions, be it a birthday, a family reunion, a religious holiday, or afternoon tea. The cake is characterized by its yellow color, largely due to the base of turmeric and semolina. Sfouf can also contain pine nuts, sesame paste, and aniseed, and it is often topped with slivered almonds. This Lebanese classic can be made in moist or dry varieties, and it is best enjoyed with a hot cup of coffee or tea.