Postre

Cuba

A specialty of the Cuban city of Baracoa, cucurucho is a sweet treat consisting of coconut flakes, coconut water, honey or sugar, and fruits or nuts wrapped in a palm leaf that is shaped into a cone. The name of the dish means cone or cornet, referring to the palm leaf. This sweet can be found throughout Baracoa, especially on beaches that are full of coconut palms, producing meaty and juicy coconut meat.

Cucurucho

Croatia

These crispy cookies are a part of the authentic sweet treats found on the island of Korčula. The cookies are characterized by their subtle citrus flavor, while the use of ammonium bicarbonate in the buttery base provides for an incredibly crumbly, tender texture. Their unusual appearance is said to be reminiscent of two serpents entangled in the shape of a heart, a tradition that is believed to stem from pagan times when serpents were used as a symbol of fortune. When baked, each cookie is dipped in a traditional rose liqueur, and then into coarse sugar. Cukarini are traditionally served accompanied by a glass of pro&scaron;ek, the sweet dessert wine that should not be confused with the Italian prosecco.

Cukarini

Čupavci are traditional Croatian cakes that are also popular in Poland, Slovakia, Hungary, and throughout the Balkans under different names. They consist of a sponge cake that is dipped in chocolate and sprinkled with finely desiccated coconut. Čupavci are extremely popular due to their climate suitability as they don't dry out when cut into bite-sized squares and covered in coconut. A very similar cake can also be found in Australia and New Zealand in many supermarkets, caf&eacute;s, and bakeries, and it's known as lamington, but this variety is often made with a layer of fruit jam, unlike its European counterpart. In Croatia, čupavci are a Christmas staple. In Slovakia, the cake is called kokosov&eacute; ježe, in Poland it's known as kostka kokosowa, while the Hungarian name is k&oacute;kuszkocka.

Čupavci

A cupcake is a tiny cake that is baked in a thin paper mold or an aluminum cup. One cupcake should typically serve one person. The first mention of a cupcake can be traced back to a 1796 cookbook called American Cookery, written by Amelia Simmons. Her recipe stated that a cake is to be baked in small cups. The term cupcake has first been used in 1828 in Eliza Leslie's Receipts cookbook. Over the years, cupcakes have become a huge industry, and the name cupcake is now given to any small cake that is about the size of a cup. Their popularity is probably owed to the fact that they bake much quicker than larger cakes. Chocolate and vanilla are still the classic flavors, while new ones such as raspberry meringue and espresso fudge can also be found in numerous bakeries and cupcakes shops around the world.

Cupcake

A cupcone is a traditional dessert or an individual cake meant to serve one person. The small cake is baked in an ice cream cone. After it's been baked, the cupcone is topped with frosting, sprinkles, or both. It usually consists of butter, flour, sugar, and eggs. Although the origins of cupcones are murky, these small cakes have become a party staple in recent years. People love this dessert due to its small size and the fact that nothing goes to waste. Cupcones can also be served as an accompaniment to afternoon tea.

Cupcone

Ćupter (also known as ćufter) is a traditional dessert from Herzegovina and central and southern Dalmatia, made from boiled must (unfermented grape juice), though grapes and other fruits can also be used. The must is mixed with flour, and the mixture is boiled over low heat, poured into shallow containers, and traditionally dried in the sun, with spices or nuts sometimes added for flavor. Ćupter was traditionally served as a dessert with almonds, walnuts, or dried figs, often on special occasions or served to guests. Recognized as a cultural symbol, ćupter is registered as a protected cultural asset in both Bosnia and Herzegovina and Croatia, reflecting its importance as part of the region&rsquo;s intangible cultural heritage.

Ćupter

Curau is a Brazilian dessert made with the juice of an unripe maize, sugar, and milk. Once it has been cooked, it is poured into individual bowls and garnished with a sprinkle of powdered cinnamon. It can be eaten warm when it is more of a pudding-like consistency or cold when its texture will resemble a custard or a flan.

Curau

Italy

Curnat or cornat is a traditional dessert from Valtellina. Made with flour, milk, water, eggs, and sugar, this rustic dish is best described as a cross between a soft biscuit and a sweet flatbread. Curnat is baked in a pan greased with lard, but a variety baked directly on a hot stone also exists, called curnat su la piata. It is a dish belonging to cucina povera. In the past, it was usually enjoyed simply dunked in milk, but like many ancient recipes brought back to the spotlight, nowadays it is often served enriched with butter, jams, nut-based spreads, or honey. The savory version also exists, made without sugar &ndash; very delicious on its own, it tastes even better served alongside local cold cuts and cheese.

Curnat

Belgium

Hailing from Li&egrave;ge, this traditional dessert combines whole pears and a sweet, cinnamon-flavored syrup that is made with brown sugar, water, and sirop de Li&egrave;ge&mdash;a product made from fresh fruits such as pears, apricots, apples, dates, and prunes. The pears are slowly baked in the oven until they are thoroughly coated in the thick, almost caramelized syrup. The dish can be enjoyed warm or cold, and it can be accompanied by a scoop of vanilla ice cream or heavily-spiced speculaas cookies.

Cûtès peûres di Lidge

Cvetlinska gibanica is a traditional layer cake originating from the Croatian region of Zagorje. The base is made with a combination of flour, yeast, milk, sugar, and butter, while the topping consists of corn grits, fresh cheese, sour cream, milk, eggs, and salt. The layer cake is baked in the oven until the top develops a golden brown color. When served, gibanica is typically cut into long, rectangular pieces.

Cvetlinska gibanica

Saudi Arabia

Dabayza, a popular dessert, is a significant part of Hejazi culinary heritage in Saudi Arabia. It is closely associated with Eid al-Fitr, traditionally served on the first day of Iftar after Eid prayer. This dessert primarily consists of "Qamar al-Din" (dried apricot paste) and ingredients like dried fruits, nuts, spices, and sugar. Its origins trace back to Mecca, initially a luxury reserved for the affluent due to the cost of nuts. However, dabayza's true origin is debated, with claims linking it to Ottoman or Egyptian desserts, particularly resembling Egypt's khashaf dessert. Its key components include dried apricot paste, coarse sugar, ghee, cardamom, cinnamon, dried fruits (dates, figs, raisins), and an assortment of nuts (almonds, cashews, pistachios, pine nuts, hazelnuts). Beyond its cultural significance, dabayza provides essential nutrition, energy, and vitality after the fasting month of Ramadan, making it a cherished addition to the Hijazi Iftar table during Eid.

Dabayza

France

Both crispy and creamy in texture, this French cake is traditionally made with almond or hazelnut meringue sponge cake separated with layers of whipped cream or buttercream. The cake takes its name from the French word dacquois, meaning from Dax, referring to a town located in southwestern France, but the term dacquoise itself has come to signify any dessert with layers of nut meringue sponge cake. The cake is believed to have originated in the 17th century, when it was invented as a luxurious dessert for the people of the French court. The recipe later became very popular in England, after numerous French chefs moved there to cook for the upper class. Its huge popularity generated a wave of different versions of the cake, such as the infamous marjolaine, a rectangular variety of dacquoise known as the mother of all French desserts, which is made with meringue sponge cake and chocolate buttercream.

Dacquoise

Dadar gulung is a traditional dessert consisting of a thin rice flour cr&ecirc;pe that is filled with grated coconut. Pancake batter is traditionally infused with pandan leaves which add flavor and impart a vibrant green color to the pancakes, but modern varieties often employ green food coloring instead. When baked, the cr&ecirc;pe is filled with a combination of freshly grated coconut, cinnamon, and dark palm sugar (gula melaka). Apart from Indonesia, this colorful and appealing dessert can be found under various names in Malaysia, Singapore, and Sri Lanka.

Dadar gulung

Iraq

Daheen is a traditional sweet originating from Najaf, where it is usually sold at street markets. It has a fudge-like texture and consists of flour, milk, sugar, clarified butter, and date syrup. Before serving, daheen is traditionally sprinkled with desiccated coconut. The dessert is named after the clarified butter used in its preparation, called dihin.

Daheen

Daifuku, often referred to as daifukumochi, is a popular Japanese confectionery. It is usually shaped into small round balls, which consist of a chewy outer layer and a creamy, sweet filling. The daifuku shell is made with mochi, a glutinous ingredient created through the time-consuming process of crushing boiled or steamed rice. It is often tinted with different colors, most commonly pale pink and light green, creating a decorative and appealing treat. Each daifuku cake is filled with the luscious creamy and sweet content, and the most common is the traditional semi-sweet red bean paste, popularly called anko or tsubuan. Other popular fillings include chestnut, mocha, apricot, or caramel flavored creams and pastes, or occasionally ice cream. The most famous seasonal variety is the ichigo daifuku, filled with a whole strawberry wrapped in a thin layer of red bean paste. Daifuku is eaten as a dessert or a quick snack and it is usually served accompanied by a cup of refreshing green tea. Different daifuku varieties can be found across Japan and are easily available in convenience stores, supermarkets, restaurants, and dessert shops. They are also commonly served during traditional Japanese tea ceremonies.

Daifuku

Dalgona is a traditional and nostalgic candy originating from South Korea. It has recently been popularized by the Netflix hit show called Squid Game. The dalgona is made by melting sugar and mixing it with baking soda. The mixture should start to foam up and look similar to whipped coffee. It is poured out onto a flat surface and flattened into a thin disk that's imprinted with a mold before it hardens and the texture becomes brittle. When enjoying dalgona, the trick is to eat around the pattern so that it doesn't break, and some street food vendors will give another dalgona to children if they successfully break off the exterior part of the candy while saving the shape.

Dalgona Candy

Dango is a traditional sweet treat, presented as rice flour and sugar dumplings skewered on a bamboo stick. Some region-specific versions use other types of flour (such as potato or millet flour) or different ingredients such as green tea or azuki bean paste. Dango has been consumed in Japan since the Jomon period, when the forest nuts were pounded into flour that was then used to make the dish. Today, there are numerous varieties of dango, such as anko, cha, kuri, niku, teppanyaki, denpun, bocchan, sasa, kinako, and hanami dango. The most popular variety is called mitarashi dango, coated in a sweet, soy sauce-based syrup, and the dish is commonly accompanied by green tea, like the majority of dango sweets.

Dango

China

Cantonese mooncakes are a type of traditional Chinese pastry that is notably enjoyed during the Mid-Autumn Festival, which is a significant festival in many Asian countries. These mooncakes are distinctive with their tender, thin, and slightly browned crust and are usually filled with sweet, dense fillings. The most common filling in Cantonese mooncakes is lotus seed paste, which is smooth and sweet, and usually contains salted egg yolks, representing the full moon and offering a savory contrast to the sweet filling. Another distinctive feature is their appearance: the top of the mooncake is typically embossed with Chinese characters indicating the type of filling, the name of the bakery, and additional decorative motifs. Traditionally shared among family members to symbolize unity and togetherness, Cantonese mooncakes are not merely a food item but are deeply embedded in Chinese culture and traditions, often given as gifts to relatives and business associates during the Mid-Autumn Festival.

Danhuang lianrong yuebing

Dara thong, meaning golden star, is a traditional egg-based dessert. This sweet treat is typically made by combining flour, sugar, egg yolks, and jasmine-flavored water. The resulting mixture is molded into a crown shape, adorned with roasted and sugar-coated watermelon seeds, and finished off with a piece of gold leaf on top. The creation of this dessert has been attributed to Dame Jue Nakornrachaseni and is believed to date back to the 1930s.

Dara thong

Dariole is a French dessert that dates back to medieval Europe. It's a small tart with a pastry shell and a filling of flavored milk and egg custard. Typical flavorings include sugar, butter, vanilla, rosewater, orange flower water, or cinnamon. By the 18th century, darioles were little custard tarts prepared in molds that had fluted sides, and nowadays the word dariole refers not only to the dessert, but to the mold itself. After baking, it's recommended to sprinkle the top of dariole with powdered sugar.