Postre

Gozinaki is a traditional dessert with a crunchy texture, made with honey-fried, caramelized nuts such as walnuts, almonds, and hazelnuts. This sweet treat is often cut into diamond shapes, and it is traditionally consumed on Christmas and New Year.

Gozinaki

Italy

Graffe are soft Neapolitan fried sweets that are traditionally prepared for Carnival. It is believed that they were inspired by famous Austrian krapfen. The main characteristic of these leavened, doughnut-shaped fritters with a hole in the middle is their softness, achieved by the addition of moist, cooked potatoes in the dough. After the frying process, graffe are repeatedly tossed in granulated sugar until they are coated in it, and are then enjoyed right away - they taste the best while still warm.

Graffe Napoletane

Graham cracker is a sweet American cracker made with graham flour and usually flavored with honey or cinnamon. The crackers date back to the early 1880s, when they were made with graham flour, lard or shortening, salt, molasses, and oil. They were invented by Sylvester Graham, a Presbyterian minister who introduced them in hopes to end masturbation &ndash; he believed that a radical vegetarian diet without white flour and spices would end lustful behaviour. Nowadays, the crackers are used in the preparation of s'mores, while graham cracker crumbs are used for pies, cheesecakes, and moon pies. In the Philippines, an icebox cake known as mango float uses graham crackers, cream, and mangoes.

Graham Cracker

Grand Marnier souffl&eacute; is a classic French dessert. The souffl&eacute; is made with a combination of Grand Marnier, egg whites, butter, and sugar, while grated orange rind can be used for extra flavor. The bitter is used for rubbing the souffl&eacute; cup on the inside. The mixture is baked on the bottom of the oven and it's then served immediately. It's believed that the key to a good Grand Marnier souffl&eacute; lies in the density of the egg whites &ndash; they should be whipped until the peaks develop a consistency that's firm, but not too full of air.

Grand Marnier soufflé

Canada

Grandp&egrave;res is a French Canadian dessert that was very popular in Quebec during the Depression. It is made by boiling dumplings in a combination of maple syrup and water. The dumplings consist of flour, baking powder, butter, and milk. Grandp&egrave;res are traditionally served piping hot with the syrup in which they were cooked. If desired, they can be accompanied by a scoop or two of vanilla ice cream.

Grands-pères

El granizado de bergamota es un postre helado tradicional aromatizado con la esencia de bergamota, una fruta cítrica que se cultiva predominantemente en la región y que es famosa por su fragancia y sabor distintivos. La preparación implica crear un jarabe simple disolviendo azúcar en agua, que luego se combina con jugo de bergamota recién extraído. Esta mezcla se coloca en un recipiente de metal y se congela, revolviendo periódicamente para lograr una consistencia granulada y granulada característica del granizado. El granizado de bergamota ocupa un lugar especial en el patrimonio culinario de Reggio Calabria, especialmente durante los sofocantes meses de verano. Su perfil de sabor dulce, intenso y complejo ofrece un delicioso respiro del calor, lo que lo convierte en una opción popular entre los lugareños y los visitantes por igual.

Granizado de bergamota

Grasmere gingerbread is a traditional biscuit originating from Cumbria. This thin and chewy cookie (although some say it's more like a cake than a biscuit) is the best-known gingerbread in the country, and it dates back to 1854, when Sarah Nelson started to bake the gingerbread in her little cottage. This unique chewy gingerbread is nowadays freshly baked each day according to a secret recipe. However, it&rsquo;s believed that the cookies are made with a mixture of flour, brown sugar, ground ginger and nutmeg, baking soda, sea salt, and butter. Grasmere gingerbread also makes for a great gift, as the biscuits are sold wrapped in parchment and can be bought at the Grasmere Gingerbread Shop, located in the heart of the village.

Grasmere gingerbread

Croatia

Gra&scaron;njaki is a festive sweet treat originating from Rukavac, a small place located above the Croatian city of Opatija. These little fritters are filled with a combination of local chestnuts (maruni), butter, cinnamon, sugar, and a bit of melon liqueur. The dough is traditionally made with flour, eggs, salt, sugar, vanilla sugar, yeast, milk, and margarine. Once filled, these fritters are fried in hot oil, then dusted with powdered sugar. Although gra&scaron;njaki are so delicious that some wish to prepare them at least once a month, they are especially popular during the carnival season and Christmas.

Grašnjaki

Este postre retro americano se inspiró en el popular cóctel de chocolate y menta de los años 50, y fue uno de los favoritos de las anfitrionas sureñas en los años 50 y 60. Originalmente, el pastel de saltamontes siempre tenía una base de galletas o migas de galletas graham, pero hoy en día se suele hacer con una base de galletas Oreo, coco rallado y mantequilla, mientras que el relleno de crema gelatinosa se compone principalmente de nata espesa con sabor a crème de menthe (un licor dulce con sabor a menta) y malvaviscos derretidos. El pastel se sirve tradicionalmente bien frío, cubierto con porciones de nata montada y decorado con virutas de chocolate negro.

Pastel de saltamontes

Grater cake is a traditional dessert featuring freshly grated coconut and granulated sugar as the main ingredients. The combination is cooked in water until it becomes sticky and the coconut develops a soft texture. This dessert is often flavored with red or pink food coloring in order to make it look more appealing. Grater cake is also known as grater brute when wet brown sugar is used instead of regular white sugar.

Grater Cake

Spain

The base of this traditional Balearic dessert is usually made with leftover ensaimada&mdash;a spiral-shaped sweet pastry. Similar to a bread pudding, greixonera consists of pieces of ensaimada that are combined with milk and eggs and the whole combination is then baked until firm and golden brown. The cake is often flavored with cinnamon or lemon zest, and it is traditionally served bottom-side-up, and comes dusted with ground cinnamon. Greixonera is typically prepared in the days following certain special events with the leftover ensaimada. Although it is associated with the Balearic Islands, this traditional sweet remains especially popular on Ibiza.

Greixonera

Greixonera de brossat is a traditional type of cheesecake originating from Mallorca. It's made with sugar, eggs, cinnamon, lemon zest, and brossat (also known as reques&oacute;n) &ndash; fresh cottage cheese made from cow's milk, although ricotta is also a good substitute. The ingredients are blended until creamy, then poured into a baking dish and baked until firm. Greixonera de brossat is served chilled, ideally dusted with confectioners' sugar and cinnamon. The word greixonera refers to the clay baking dish in which the dessert is prepared. This cheesecake was traditionally made for Easter, but today it can be found in the Balearic Islands throughout the year.

Greixonera de brossat

The classic representative of Dutch comfort food known as griesmeelpudding is a flavorful semolina pudding consisting of semolina (griesmeel), milk, vanilla, sugar, and salt. If prepared in the most traditional way, the pudding should be left to set in a mould, then turned upside down on the serving plate. It is often paired with a berry sauce that is poured on top of it, and it is recommended to serve the dessert with poached plums on the side.

Griesmeelpudding

Gri&scaron;ki kres is a traditional dessert originating from Grižane in the Kvarner region. It&rsquo;s usually made with a combination of bread slices, milk, butter, whipped cream, eggs, sugar, apples, walnuts, figs, cinnamon, honey, and rum. The bread slices are dipped into a mixture of milk, cream, and sugar before they&rsquo;re arranged on a buttered baking sheet. The apples are grated and mixed with ground walnuts, figs, cinnamon, honey, rum, and egg yolks. The mixture is placed on the bread slices, and it&rsquo;s topped with apple slices and a mixture of beaten eggs and sugar. The dessert is baked in the oven for about half an hour. Once baked, gri&scaron;ki kres is topped with beaten egg whites and sugar, and it&rsquo;s then shortly baked once again until the top is golden brown. It&rsquo;s recommended to serve gri&scaron;ki kres with a cup of tea or coffee on the side.

Griški kres

Slovenia

Gru&scaron;avi žlinkrofi are traditional dumplings originating from Slovenia. These small dumplings are typically filled with dried pears and topped with honey. The dough is made with a combination of flour, eggs, milk, and oil. It is then shaped into small loaves that are left to rest before they're rolled out and the filling, consisting of dried pears, is spooned on top of the dough. Another piece of dough is placed on top, and the dumplings are then cut into squares and pinched in order to be sealed. Once done, the dumplings are usually sprinkled with a combination of breadcrumbs fried in fat and honey.

Grušavi žlinkrofi

This Portuguese dessert combines sponge cake and creamy, sweet custard. Unlike similar desserts, the sponge cake in guardanapos is cut into squares, before it is filled with custard and folded in half. The custard is usually flavored with vanilla or lemon zest, while the whole cakes are often coated in caster or powdered sugar. Because of their unusual shape, these pastries were named guardanapos, which translates as napkins or serviettes.

Guardanapos

Guarg&uuml;eros are Peruvian fried pastries that are traditionally filled with dulce de leche. The dough consists of flour, salt, egg yolks, and Pisco &ndash; Peruvian national beverage. When prepared, the dough is twisted so it looks very similar to the Italian cannoli. After they have been fried and filled with manjar blanco (reduced sugared milk), guarg&uuml;eros are usually sprinkled with powdered sugar. The tradition of making these sweet treats came from the south with the arrival of cow&rsquo;s milk, so people used leftover egg yolks from the winemaking process.

Guargüeros

Gubana is a traditional leavened dough cake filled with dried fruits and nuts. It is believed that the cake was invented in either the Valli del Natisone or Cividale by a poor woman who had nothing to sweeten it, so she used what she had &ndash; eggs, walnuts, honey, and flour. Although it was originally prepared for Christmas and Easter festivities, gubana is nowadays enjoyed throughout the year, and locals recommend soaking the cake in grappa for the best effect.

Gubana

This simple, round-shaped Sardinian dessert employs a combination of ground almonds and sugar to create a thick dough that is then shaped into small-sized balls. Often elevated with the addition of lemon zest or orange blossom, gueffus balls are traditionally rolled in icing sugar and are always wrapped in colorful, decorative papers. It is claimed that their name stems from the Spanish huevos, meaning eggs, because of their round shape. A staple at every festive event in Sardinia, these decorative treats are usually prepared in large amounts and are often given out as presents.

Gueffus

United Kingdom

Among other things, Guernsey is well known for its breed of dairy cattle, producing milk that is rich in flavor and high in fat and protein. This unique milk is tinged with golden and yellow streaks due to the high content of beta-carotene. The milk is often used for the production of delicious ice cream. It is available in these flavors: chocolate, rum and raisin, strawberry vanilla, coconut, coffee, chocolate mint chip, toffee, and honeycomb crunch. This rich ice cream can be found throughout Guernsey &ndash; in restaurants, beach kiosks, and caf&eacute;s.