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Klappertaart is a traditional dessert with Dutch influence, hence the name. The dessert is usually made with a combination of grated coconut, eggs, flour, sugar, butter, milk, vanilla, cinnamon, salt, and raisins. The ingredients are mixed together in order to form a batter. The batter is placed into buttered ramekins and sprinkled with sugar, If desired, some raisins can be sprinkled on top. These coconut tarts are baked at the bottom of the oven until the crust becomes golden brown. Before serving, they're often dusted with cinnamon powder. Klappertaart can be eaten throughout the day, whether warm, chilled, or at room temperature.

Klappertaart

Croatia

These small, incredibly fragrant cookies are a local delicacy of the island of Korčula. Usually formed into crescent shapes, they couple a buttery dough, traditionally made with ammonium bicarbonate, and a rich, nut-based filling. The dough and the filling are usually enriched with citrus zest, rose liqueur, and vanilla, while the walnut or almond filling can additionally be elevated with fig or orange jams. Since all of the ingredients were once considered luxurious, the cookies were only made for special occasions. Today, they are a signature dessert of the entire island and are regarded as the perfect souvenir that embodies the authentic, local flavors.

Klašuni

Kleicha is a traditional holiday cookie that's prepared for Eid, weddings, or birthdays. The cookies are made with flour, butter, yeast, cardamom, fennel, and nigella seeds. They are traditionally filled with a walnut filling (walnuts, sugar, cardamom) or a date filling (dates, butter, cardamom, cinnamon). Once baked, these festive cookies are usually served with a cup of tea on the side.

Kleicha

Saudi Arabia

Kleija is a traditional Arabian pastry from the region of al-Qassim. It is typically round or oval with a slightly domed shape, often adorned with intricate patterns pressed into the dough before baking. The outer layer is usually crisp, while the inside remains soft and flavorful. It has a rich, spiced flavor profile, often sweet but with savory undertones depending on the filling. The dough is made from wheat flour, sugar, milk, and ghee (clarified butter), providing a rich and slightly sweet base. The filling varies but commonly includes dates, black lemon, sesame seeds, or nuts, with spices such as cardamom and cinnamon. The process of making kleija involves several steps: the dough is prepared by mixing flour, sugar, milk, and ghee, and then left to rise, while the filling is prepared. Small portions of dough are rolled out, filleded, and then shaped into rounds or ovals. Decorative patterns are often pressed into the top using a special wooden mold or by hand. The pastries are baked until golden brown, achieving a crisp exterior. This delightful treat is especially popular during festive occasions and holidays, symbolizing hospitality and heritage. It is commonly prepared during Eid celebrations, weddings, and other special occasions.

Kleija

Syria

Kleijeh souriyeh is a traditional cookie made from spiced dough and a spiced date filling. The dough is rolled out, and the filling is placed between the sheets of dough, then cut into desired shapes and decorated before being baked until golden. The pastry is sweetened with sugar and enriched with nigella and sesame seeds, creating a fragrant and flavorful treat. This pastry reflects the rich culinary heritage of Deir Ez-Zor, Al Hasakah, and Raqqa and is enjoyed on special occasions.

Kleijeh souriyeh

The rhomb-shaped, crispy klen&auml;t is a popular deep-fried pastry enjoyed in many Nordic countries. Made with the buttery yeasted dough, often enriched with various liqueurs, it is primarily rolled, shaped into a knotted trapezoid, and then fried until it turns into a light, crunchy, golden treat. Traditionally enjoyed during Christmastime, it is best served freshly prepared and lightly sprinkled with cinnamon and powdered sugar.

Klenät

Indonesia

These Indonesian rice balls are prepared with glutinous rice flour shell that is wrapped around a palm sugar filling. The outer shell is usually colored green, traditionally with the help of pandan or dracaena leaves, while the whole cake is coated with desiccated coconut. The origin of klepon is typically associated with Java, while the same treat is better known as onde-onde or buah melaka in some parts of Sulawesi, Sumatra, and Malaysia. It should be noted than on Java, the term onde-onde typically refers to Chinese jin deui rice balls. Klepon balls are traditionally served in banana leaves, and when freshly prepared, the filling is liquid and should be consumed with care.

Klepon

Netherlands

Kletskop is a traditional cookie consisting of flour, butter, sugar, salt, and either almonds or peanuts. The cookies are usually flavored with cinnamon and have a delicate, crispy texture. It is recommended to serve kletskoppen with a cup of tea or coffee on the side.

Kletskop

Kliņģeris is a traditional birthday cake shaped into a large pretzel. It can also be served on similar festive occasions or as a central piece in a dessert smorgasbord. The big pretzel is made with flour, butter, eggs, heavy cream, sugar, yeast, water, saffron, lemon and orange zest, cardamom, and raisins. Before baking, the dough is brushed with beaten eggs and sprinkled with almonds. After it has been baked, kliņģeris is often dusted with powdered sugar and decorated with bows, candies, or birthday candles. It is recommended to enjoy the cake while it is still warm and pair it with butter or jam.

Kliņģeris

Kn&auml;ck is a Swedish toffee prepared with caramelized sugar and butter or heavy cream. It is often additionally sweetened with syrups and may be enriched with various chopped nuts. The caramelized mixture is usually left to set in miniature paper molds, or it can be cut into bite-sized pieces. The name of this Christmas staple name translates as crack or break, referring to the typically crispy texture of toffee.

Knäck

Los knedlíky son albóndigas tradicionales checas, tanto dulces como saladas, que se preparan con distintos ingredientes. Las principales variedades saladas son el houskoví, elaborado con pan remojado, el bramborové, elaborado con puré de patatas, el syrove, elaborado con queso, y las albóndigas de levadura simples. Mientras que las variantes dulces se rellenan con fruta y se sirven como postre, las albóndigas saladas suelen formarse en forma de panecillo, hervidas o al vapor y servidas en rodajas. También se pueden enriquecer con carne ahumada, diferentes hierbas o cebollas picadas. Independientemente del tipo, los knedlíky siempre deben ser fragantes y suculentos. Son el acompañamiento más común en el país y se sirven tradicionalmente junto con carne asada y guisos abundantes. Variedades similares de albóndigas hervidas y al vapor se consumen comúnmente en toda Europa central y oriental, y son especialmente apreciadas en los países vecinos, Eslovaquia, Alemania y Austria.

Knedlíky

Knickerbocker glory is a classic British dessert that is simple to prepare, yet seriously impressive when served. It is made by layering ice cream, whipped cream, and fruit (usually berries) in a large, tall glass. The dessert is traditionally topped with various syrups, but some might ad nuts, and a single cherry on top. Knickerbocker glory should be consumed with a long spoon.

Knickerbocker glory

Kniepertjes are a traditional Dutch treat popular in the northeastern provinces of the Netherlands, particulary Drenthe, during the holiday season. These thin, crispy, wafer-like cookies are made from a simple batter of flour, butter, sugar, and eggs, often flavored with vanilla, cinnamon, or anise. Kniepertjes hold symbolic meaning tied to the New Year. The flat versions represent the old year, symbolizing that it has been fully "unrolled," while rolled Kniepertjes, shaped into a cylindrical roll resembling a waffle cone, represent the new year, which is yet to "unfold." They are made using a special waffle iron called a kniepertjesijzer or a flat waffle press. The batter is poured into the iron, flattened, and baked until golden and crispy. Kniepertjes can be left flat or rolled while still warm to form their signature cylindrical shape. Some variations include adding spices or liquor to the dough or filling the rolled versions with whipped cream to create a dessert treat. Traditionally enjoyed during Christmas and New Year, they are often served with coffee, tea, or festive drinks like boerenjongens or sweet liqueurs.

Kniepertjes

Koba is a traditional snack from Madagascar, typically made from a blend of ground peanuts, brown sugar, and rice flour. This mixture is wrapped in banana leaves and steamed for several hours, resulting in a dense, slightly sweet cake with a unique nutty flavor and chewy texture. The full name of this snack is sometimes koba akondro, with "akondro" meaning "banana" in Malagasy, referring to the banana leaf wrapping. The long steaming process infuses the cake with the aroma of banana leaves, adding to its distinct flavor. Koba is often enjoyed as a street food and is a popular treat across the island, usually sold in small slices and is appreciated for its natural, wholesome ingredients and satisfying taste.

Koba

Slovenia

Although they originated as a festive dish that was only served on special occasions, &scaron;truklji from Kobarid have become a favorite local dessert that is enjoyed throughout the region. They are prepared with a thin layer of dough and a sweet walnut filling that is enriched with raisins, lemon zest, vanilla, and rum. When the filling is neatly wrapped, each &scaron;trukelj is gently pressed in the middle to achieve its typical shape. It is said that this tradition allows chefs to leave their signature on each handmade &scaron;trukelj. These sweet dumplings are best served warm, preferably doused in syrup and dusted with cinnamon, sugar, and ground walnuts, or sprinkled with buttered breadcrumbs.

Kobariški štruklji

Koeksister is a sweet South African snack with a sticky appearance. It is prepared by frying braided dough strips in oil, then dunking them into a cold sugary syrup. These sticky treats are sold on every major street in South Africa, and today they can even be found in most supermarkets. It is recommended to top them with cinnamon or lemon juice before consumption.

Koeksister

Kogel mogel is a creamy dessert consisting of egg yolks and sugar as its key ingredients. The dessert is flavored with various ingredients such as rum, cocoa, honey, or vanilla. It is typically served chilled, but it can also be served warm, when it is considered a remedy for sore throat. Kogel mogel dates back to the 17th century, when it was invented by people in the Jewish communities in Central Europe.

Kogel mogel

Kohupiimakreem is an Estonian dessert consisting of a delicious cream made from curd cheese which is combined with vanilla, sugar, and whipped cream. This dessert is always served cold, and it is recommended to top it with raisins or fresh berries for maximum enjoyment. Although it's often made at home, this dessert is also sold commercially in small plastic containers.

Kohupiimakreem

Kol&aacute;če or kolache (plural: kolaches) is a sweet pastry roll that is traditionally topped with plums or plum jam, cheese, or poppy seeds. Modern toppings might include fruit such as apricots, blueberries, cherries, lemon, pineapples, or raisins. Its name is derived from the Czech word kola, meaning wheels, referring to the traditional, round shape of the pastry. The pastry originated in the 1700s in the Czech Republic, where round breads are some of the earliest ritual foods, usually symbolizing the sun and the moon. With numerous Czech people immigrating to Texas in the early 1900s, kol&aacute;če grew in popularity in the United States of America, and today there are numerous Czech-American kol&aacute;če festivals throughout the country. Although many Czechs insist on preparing their own kol&aacute;če at home, it has become a commercial product in America, sold in numerous bakeries, doughnut stores, and even in some restaurants.

Koláče

Kolačići od grožđica are traditional Croatian cookies that are especially popular in Istria. The cookies are usually made with a combination of raisins, sugar, cornflour, brown sugar, butter, vanilla, flour, and salt. The butter is mixed with sugar until it becomes foamy. Next, vanilla extract, flour, cornflour, salt, and raisins are added to the mixture, and the dough is divided into ten pieces that are shaped into small balls. The dough balls are arranged on a greased baking sheet, pressed with a fork in order to flatten them, and then baked for about twenty minutes until nicely golden brown.