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Italy

Zeppole are a fried dough specialty that is found throughout southern Italy, consisting of deep-fried dough that is typically topped with sugar and can be filled with custard, jelly, pastry cream, or a combination of honey and butter. Some version of it might have originated in Ancient Rome, but its modern form was conceived sometime in the 18th century in Campania and made popular in the 19th century by the Neapolitan baker Pasquale Pintauro. The sweet treats are traditionally prepared for the festival of St. Joseph on March 19, and in the past zeppole were only served on that day every year, providing an opportunity in which the wealthy and the poor both shared the same meal. The name of the dish stems from the Arabic word zalābiyya, meaning fried soft dough. Today, there are numerous recipes and variations for zeppole, including fillings such as ricotta cheese, chocolate, candied fruits, and even anchovies.

Zeppole

Zerde is a sweet rice pudding originating from T&uuml;rkiye. The rice is boiled in water, then combined with sugar, a bit of turmeric, and saffron &ndash; giving the dessert its typical yellow color. It is usually garnished with pine nuts and pistachios. Zerde is traditionally prepared for weddings and birthdays, but it is especially popular during the month of Ramadan. However, it can also be found in many restaurants and dessert shops throughout the country.

Zerde

Zhi ma bao is a Chinese steamed bun (baozi) filled with black sesame paste. The buns are made with leavened dough, while the filling typically includes a combination of toasted black sesame, sugar, water, and cornstarch. Optionally, black sesame seeds can be incorporated into the dough, and the buns are sometimes sprinkled with sesame seeds.

Zhi ma bao

China

Black sesame roll is a sweet dessert and a type of dim sum originating from Hong Kong. It's made by drying a thin sheet of black sesame paste, which is eventually refrigerated and shaped into a roll. The texture of black sesame rolls should be soft and smooth. Common ingredients include black sesame seeds, sugar, water, rice flour, chestnut flour, oil, and white sesame seeds that are often used as a garnish. This dim sum variety was especially popular in the 1970s and the 1980s, but nowadays it's usually prepared at home.

Zhi ma juan

Paper wrapped cake is a Hong Kong specialty that can be found in most bakeries. These light and fluffy cakes are wrapped in paper before baking, hence the name. They are made with a combination of butter, eggs, milk, flour, sugar, and vanilla extract. The batter is poured into cup cake molds lined with paper, then baked until done. If properly baked, they should have a fragrant aroma of fresh eggs. The cakes are usually served for breakfast or in the afternoon, and they're typically paired with tea.

Zi baau daan gou

Switzerland

Zigerkrapfen are sweet pastries made from a butter-enriched, finely grated white flour dough, filled with a sweetened mixture of ziger (a type of whey cheese), and then deep-fried until golden brown. The typical shape of zigerkrapfen is diamond-like, though variations include triangular or semi-circular forms. The filling is sometimes enhanced with ingredients such as raisins, almonds, or a splash of Kirsch (cherry brandy) to add depth to the flavor. In the canton of Uri, the filling is traditionally seasoned with magentr&auml;s, a spiced sugar blend that imparts a reddish hue to the mixture due to the inclusion of sandalwood. The dough for zigerkrapfen is prepared by rubbing white flour with butter, followed by the addition of eggs, sugar, salt, milk, and water to form a smooth mixture. The filling consists of finely milled ziger combined with sugar, spices like cinnamon and coriander, and milk to achieve the desired consistency. Historically, the earliest known recipes for Zigerkrapfen date back to the 18th century. For instance, the "Bernerisches Koch-B&uuml;chlein" from 1749 describes a krapfen filling made from ziger, cream, sugar, cinnamon, rose water, and a few raisins. It's likely that such pastries were made even earlier, especially in regions where Ziger was a primary dairy product until the end of the Middle Ages. Traditionally, zigerkrapfen were associated with local fairs and festivals, known as Chilbi. Over time, their popularity grew, and by the 1930s, they were also enjoyed during events like Fasnacht (Carnival) and various market days. In recent decades, zigerkrapfen have transitioned from being a seasonal treat to a year-round offering in many bakeries, reflecting their enduring appeal.

Zigerkrapfen

Zimtsterne are crispy star-shaped German and Austrian cookies. They are made with a combination of whipped egg whites that are mixed with sugar, cinnamon, ground nuts&mdash;traditionally almonds with the occasional addition of hazelnuts&mdash;and vanilla sugar. The dough is rolled and cut into star-shaped cookies. After baking, each cookie is coated with a layer of white frosting that is made from a combination of egg whites and sugar. The name of these cookies translates as cinnamon stars, due to the heavy use of the aromatic spice. Apart from Germany, Zimtsterne are also found in other German-speaking countries, and they are a staple treat during Advent and Christmas. It is not known when and where they originated, but their first written mention dates back to 1538. At the time, cinnamon was a rare and expensive ingredient, and it took approximately two hundred years for these cookies to become an integral recipe in various German cookbooks.

Zimtsterne

This traditional Middle Eastern dessert is often enjoyed on Iftar (a fast-breaking meal) during the holy month of Ramadan. The dish is made with thin sheets of phyllo dough that are wrapped into small elongated rolls while the center is filled with ashta&mdash;Levantine version of clotted cream. The rolls are then fried and doused in a thick sugar syrup that is often flavored with orange blossom and rose water. These crispy rolls are best served freshly prepared and are usually sprinkled with ground pistachios. Znoud el sit, with slightly different names, can be found in numerous countries, including Lebanon, Syria, and Iraq, while its name translates as lady&rsquo;s upper arms&mdash;supposedly because the round, elongated shape of the pastry resembles lady&rsquo;s arms.

Znoud el sit

Greece

Zoumero is a rich and decadent Greek chocolate cake originating from Chania. The cake is made with flour, baking powder, eggs, vanilla, and cocoa powder. Once baked, the surface of the cake is topped with a cold syrup consisting of milk, sugar, butter, and cocoa. It is then left to cool down before serving. When served, zoumero is traditionally accompanied by a scoop of vanilla ice cream on top. Over the years, this cake has become a staple in most local restaurants. The name zoumero means juicy, referring to the moist texture of the cake once the chocolate syrup drizzles down through it.

Zoumero

Hungary

This layered, chocolate-topped apricot and walnut cake was invented by a Swiss chocolatier named &Eacute;mile Gerbeaud&mdash;pronounced zserb&oacute; in Hungarian, hence the name&mdash;who moved to Budapest in 1884 to take charge of Kugler coffee house and p&acirc;tisserie, which is now the famous Caf&eacute; Gerbeaud. Soon after it was introduced, the delicious zserb&oacute; cake became a favorite all over Hungary. And although the original recipe calls for apricot preserve, it is not unusual to find other versions filled with ginger, apples, plum jam, or even honey and walnuts.

Zserbó

Zuccherini di Vernio are traditional dry cookies originating from the city of Vernio in Prato, Tuscany. The dough is made with flour, eggs, butter, sugar, yeast, and aniseed seeds, with the addition of a drop of aniseed liqueur. It is shaped into rings or small doughnuts, then baked in the oven. After they have been baked, the cookies are dipped into a glaze of sugar and water, and they are then left to cool. Zuccherini di Vernio are typically eaten for breakfast or as a snack that's often dipped into milk, coffee, vermouth, or Vin Santo. In the city, they're also traditionally eaten at weddings because their shape is reminiscent of a wedding ring.

Zuccherini di Vernio

Zuccotto is a famous Italian dessert believed to have originated in Florence. It is assembled by lining up softened ladyfingers or a sponge cake around the mold to create the frame of the cake, while the center is filled with a delicious, creamy filling. Finally, the cake is turned upside down before serving. It is believed that the unusual appearance of this dessert was designed to resemble the famous dome of the Florence Cathedral. The recipe is an ancient Italian creation, dating back to the 16th century, and it is believed that the famous Bernardo Buountalenti, the man who invented gelato, actually created the first zuccotto. The original zuccotto filling was prepared with chocolate syrup that was layered between the mixture of dried fruits and nuts. However, the original zuccotto was reinvented in the 20th century, and it was adapted to fit the current confectionery trends. Today, zuccotto fillings are usually made with ice cream, whipped cream, or ricotta. The mixtures are highly variable and can include numerous flavors such as almond, vanilla, or citrus, and can be modified with the addition of nuts, fruits, brandy, or chocolate chips.

Zuccotto

Zuger kirschtorte is a Swiss layer cake made with layers of sponge cake, butter cream, and nut meringue. It is traditionally flavored with Kirschwasser, a cherry brandy, while its place of origin is the city of Zug, hence the name. The first cake was prepared by a pastry chef named Heinrich H&ouml;hn in 1921,in a confiserie and coffee house called Treichler. The sides of the cake are typically decorated with roasted almonds, while the top is lightly dusted with icing sugar. This tasty cake is so popular that it was even consumed by Charlie Chaplin and Audrey Hepburn.

Zuger Kirschtorte

Although it is believed to have its origins in Persia, zulbia or jalebi is an international dessert with variations that spread throughout the Middle East, India, and Asia. In its basic form, this sweet dessert is created by combining flour with yogurt or ghee, as well as baking soda or yeast to create a batter which is then poured in circular patterns directly into the sizzling oil. The final result is a crispy treat that is then doused in a thick syrup, which can be flavored with rosewater, saffron, honey, orange blossom water, or cardamom. In both Iran and India, zulbia is served on special occasions, and it is usually sprinkled with chopped pistachios or saffron threads. In India, it is occasionally paired with a dense, milk-based rabri.

Zulbia

Japan

This traditional Japanese dessert couples boiled mochi (rice cakes) and a vibrant green paste consisting of mashed edamame beans. Zunda mochi is typically associated with Sendai, but it is common throughout the entire Tohoku region. The dessert usually employs unsweetened mochi cakes, while the coarsely mashed paste is only lightly sweetened. This simple combination can be enjoyed well-chilled or lukewarm, and the paste is usually served on top of mochi.

Zunda mochi

Zupa truskawkowa is a traditional fruit-based soup originating from Poland. It's usually made with a combination of frozen or fresh strawberries, sugar, and optional ingredients such as noodles, sour cream, and mint leaves. The sugar is dissolved in water, the strawberries are cut into cubes and added to the pot, and the mixture is boiled over low heat. Once cooled, the soup is mixed or pur&eacute;ed until smooth in consistency. Some of the reserved strawberries are then added to zupa truskawkowa, and it's reheated and cooked over low heat for a few more minutes. The soup can be served hot or chilled and its flavors are often elevated with the addition of sour cream, noodles, or fresh mint leaves.

Zupa truskawkowa

Despite its name, zuppa Inglese (lit. English soup) is an original Italian layered dessert consisting of pastry cream and sponge cake that is soaked in Alchemers liqueur. The dessert was first made in the 16th century for Dukes of Este, who resided in Ferrara. According to a popular theory, it was invented by the court chefs when a diplomat from Ferrara wanted a trifle, a traditional British dessert, upon his return from a trip to England. Since the court chefs didn't have all the necessary ingredients, they made their own version, using sponge cake, pastry cream, and Alchermes herb liqueur for color. Zuppa Inglese is also made with a layer of chocolate cream, which was not included in the original recipe. Today, the dessert is usually not sold in bakeries nor caf&eacute;s, as it is something that is commonly made at home. There are also numerous modernized versions of zuppa Inglese, with added ingredients such as coffee, plum jam, almonds, and candied fruits. As a testament to its popularity, there is even a gelato flavor called zuppa Inglese in Italy.

Zuppa Inglese

Modeled on the traditional Italian trifle dessert named zuppa Inglese, meaning English soup, this classic gelato flavor combines the sweet custard base with bits of cookies, lady fingers, or sponge cake. As the original dessert, which employs Alchermes herb liqueur, the gelato is also occasionally elevated with the addition of various liqueurs which are used to coat the sponge pieces before they are folded into or layered with the creamy custard base. Similar to the modernized versions of the cake, the ice cream can also include various additions such as candied fruit, and it is occasionally topped with a drizzle of melted chocolate.

Zuppa Inglese Gelato

Zwetschgenkn&ouml;del is a traditional dessert consisting of dumplings that are stuffed with plums (usually of the sweet damson variety). The dumplings are typically made with boiled and mashed potatoes, flour, egg yolks, ground semolina wheat, butter, and salt. Slices of potato dough are used to enclose whole pitted plums which have been previously filled with sugar or sugar cubes. Once stuffed, they are rolled into smooth balls and simmered in water until they float up to the surface. The boiled dumplings are finally rolled in buttered and browned breadcrumbs, then enjoyed warm, typically dusted with powdered sugar. Some versions call for coating the boiled and stuffed dumplings with buttered breadcrumbs before frying them. There are many variations of this sweet specialty, with some using other types of fruits such as apricots, prunes, or large strawberries instead of plums. The dumplings may also be served with a sweet fruit sauce or drizzled with a few spoonfuls of plum brandy over the top.

Zwetschgenknödel

Poland

Zygmunt&oacute;wka is a modern Polish cake originating from Warsaw. It's made with a combination of chocolate mousse, almond pastry, cranberry jam, meringue, and whipped cream. This decadent cake is named after King Sigismund III Vasa and the city's monument, the King Zygmunt Column. The base is an almond pastry that's filled with the mousse, cranberry jam, and whipped cream, then adorned with meringue on top. Interestingly, Zygmunt&oacute;wka won a contest for the official dessert of Warsaw.