Postre

Pav&eacute; is a popular Brazilian layered dessert that is similar to tiramisu and does not need baking, and consists of a combination of ladyfinger biscuits, cream, eggs, condensed milk, and chocolate. It is a traditional dessert in Brazil, where every household has its own variation, so there are recipes for strawberry, pineapple, white chocolate, coconut, and peanut pav&eacute;, amongst others. The only important thing is to serve this dessert cold and enjoy its unique flavors, textures, and varieties.

Pavê

Australia

Delicate as the ballerina it was named after, Pavlova is the quintessential summer dessert. Whipped cream is typically dolloped on top of a snowy meringue, followed by a pop of color in the form of fruit, preferably the tart varieties which contrast the sweetness of the meringue. Research suggests Pavlova is a descendant of the German torte and was invented in the 1920s during Anna Pavlova's tour of Australia and New Zealand, although the exact inventor is still debated. The first recipe for Pavlova appeared in print in 1926, although it was not the dessert we know today, but was instead a multi-colored gelatine dish. The base of the cake is prepared almost identically as any meringue, by beating egg whites stiffly, then incorporating sugar, vinegar, and cornstarch. Traditional toppings include whipped cream or lemon curd, and the dessert is often prepared during Christmastime.

Pavlova

Paximathakia is the Greek version of biscotti. The cookies are made with a combination of flour, baking soda, orange juice, lemon juice and peel, olive oil, cinnamon, toasted sesame seeds, sugar, and baking powder. The sticky dough is shaped into logs that are baked until firm, cut into slices, then baked again at a lower temperature, which will draw the moisture out of the cookies. These twice baked cookies should be left to cool completely before they're stored in airtight containers.

Paximathakia

One of the quintessential summer desserts, peach cobbler is a deep-dish fruit pie with a fragrant peach filling covered with a thick biscuit dough crust. This luscious dessert was invented by early American settlers in the 19th century, and was named after its rough appearance, as the pie looks cobbled together. Peach cobbler is best enjoyed warm and goes amazingly well with a scoop of vanilla ice cream. To honor this popular dessert, National Peach Cobbler Day is celebrated annually on April 13. There are also numerous summer peach festivals such as the Annual Louisiana Peach Festival in Ruston which became famous for entering the Guinness World Records in June 2015 by making the world's biggest peach cobbler.

Peach Cobbler

Peach Melba is an elegant dessert consisting of vanilla ice cream that's topped with poached peaches and raspberry coulis. The dessert was created by Auguste Escoffier at the Savoy in London in 1892 for Dame Nellie Melba and her Covent Garden performance in Wagner's opera Lohengrin. Originally, the dessert was presented on the back of an iced swan, and it was garnished with spun sugar, but Escoffier omitted the swan in later versions. Nowadays, peach Melba is prepared in other versions that replace peaches with apricots, strawberries, or pears, but as the creator said himself &ndash; ''Any variation on this recipe ruins the delicate balance of its taste'', so it's best to stick to the original recipe. The dessert is also very popular in Australia. Interestingly, a deconstruction of the Peach Melba was the last dish at the famous elBulli restaurant before it closed in 2012.

Peach Melba

Peanut butter cookie consists of hand-rolled dough that is then flattened with fork tins, giving the cookies their characteristical waffle pattern. It is believed that the dough is marked to help cookies bake more evenly, but some claim it can also be a warning sign to people with peanut allergies. The dough usually consists of butter, peanut butter, eggs, milk, flour, sugar, and salt. Today, the cookies are so popular that there is even a National Peanut Butter Cookie Day, celebrated on June 12.

Peanut Butter Cookie

Peanut drops are popular Jamaican snacks made by boiling roasted peanuts and minced ginger in water with brown sugar. The peanuts are boiled until the water evaporates and the sugar becomes sticky like caramel. Peanut drops are left to cool and harden before they are ready to be served and consumed. These traditional treats are enjoyed both by young and old throughout the island.

Peanut Drops

Peanut powdered mochi is a sweet and sticky rice ball with a peanut powder coating. This Taiwanese sweet treat consists of a steamed mixture of glutinous rice flour, sugar, and water. Small bite sizes of the sticky dough are pinched off with chopsticks and then dipped into powdered peanuts. Sometimes filled with the peanut powder mixture, the soft rice balls make for a simple dessert or a sweet snack. They are best consumed while still warm, accompanied by a cup of tea. Peanut powdered mochi is sold by numerous Taiwanese street vendors.

Peanut Powdered Mochi

Pebern&oslash;dder cookies are a staple in every Danish household during the Christmas season. They are usually light brown in color, small in size, crispy, and generously seasoned with a variety of spices such as cardamom, cinnamon, nutmeg, ginger, clove, and white pepper. Even though they can be made throughout the year, the cookies are traditionally prepared in the days preceding and following Christmas. They are also the perfect complement to a cup of coffee or tea. Not much is known about the origin of these traditional cookies, but it is believed that they date back to the 1500s. Today, some varieties of pebern&oslash;dder cookies are found in parts of North America and in many European countries.

Pebernødder

United States

Uno de los sellos distintivos de la cocina tradicional estadounidense es el clásico pastel de nueces pecanas. Consiste en una masa fina de hojaldre cubierta con una mezcla de huevos, mantequilla, harina, un edulcorante como azúcar moreno, jarabe o melaza y un puñado de nueces pecanas cortadas por la mitad o picadas. Una vez horneada, la tarta de nueces pecanas debe tener la consistencia de una crema espesa y sedosa con un marcado sabor a caramelo. Cuando apareció por primera vez en forma escrita a finales del siglo XIX, se asociaba principalmente con el sur de Estados Unidos, pero hoy representa un auténtico postre estadounidense, que se prepara tradicionalmente el Día de Acción de Gracias.

Pastel de nueces

Pecan pralines are traditional Cajun sweets originating from Louisiana. The first pralines were brought to New Orleans from France by the Ursuline nuns in 1727. Due to the fact that almonds were scarce, cooks began using pecans from native Louisiana trees, and the predecessors of modern pecan pralines were born. They were first prepared as individual pecans covered in sugary coating. Nowadays, they are made with a combination of pecans, butter, vanilla, milk, and sugar. The ingredients are simply cooked together until the mixture thickens and the pecans stay suspended in it. Once hardened, pecan pralines are ready to be enjoyed.

Pecan Pralines

India

Peda is a sweet treat originating from the Indian state of Uttar Pradesh, although it is also very popular in Gujarat. It consists of mawa, sugar, and flavorings such as cardamom, pistachio, and saffron. The word peda refers to any kind of dough-like substance, such as mawa, the key ingredient used in the preparation of peda. The town of Mathura in Uttar Pradesh is known for peda as its main specialty. Pedas are typically served during festivals as an offering to gods, although they are enjoyed and consumed throughout the year. Today, pedas come in many different shapes and colors, while khoa is sometimes replaced with milk.

Peda

P&eacute;-de-moleque is a traditional candy made from peanuts and rapadura &mdash; unrefined cane sugar. The process of preparing it is quite simple &ndash; peanuts are incorporated into melted sugar, and the entire mixture is poured on a flat surface. Once it&rsquo;s cooled, it is broken into smaller, irregular pieces of candy. Additional ingredients include butter, milk, and peanut oil which are all optional, but even the peanuts can be substituted with various nuts. There is no one uniform recipe as these candies can differ in color (from light to dark), in the type of ingredients used, and in their texture (soft to hard).

Pé-de-moleque

Pelamushi is a Georgian dessert made with pressed and condensed grape juice, sugar, and flour. The liquid is gradually heated until it thickens, and it is then poured into serving dishes, bowls, or various molds, in order to create attractive shapes. When fully chilled, pelamushi is ready to be served, and it is recommended to garnish it with various nuts and seeds.

Pelamushi

A Christmas dessert from the region of Moldova, pelincile Domnului consists of layers of thin flatbread made with flour, water, salt and vegetable oil. The flatbread is left to soak up a liquid mixture of honey, water, and lemon zest and is then served with a hemp seed and sugar filling. Nowadays, due to its association to cannabis, hemp is rarely cultivated in Romania anymore, so the traditional filling has been replaced with ground walnuts. Loosely translated, pelincile Domnului means the Lord's diapers, and it is said that the women from Moldova invented this recipe in remembrance of Holy Mary's suffering on Christmas Eve, as she was searching for a place to give birth to baby Jesus.

Pelincile Domnului

Pepernoten are traditional Dutch cookies that are closely associated with the Sinterklaas holiday. The cookies are usually prepared in the shape of squares and consist of flour, milk, butter, sugar, anise seed, cinnamon, and cloves. Pepernoten are especially beloved by children due to their spicy-sweet flavor and chewy texture.

Pepernoot

Spain

Peras estofadas is a traditional dessert originating from M&aacute;laga. It&rsquo;s made with a combination of firm pears, lemon juice and zest, cinnamon, sweet wine, honey, water, and toasted almonds. The pears are peeled, placed in a saucepan, and sprinkled with lemon juice. The syrup is made with lemon zest, honey, sweet wine, water, and cinnamon. It&rsquo;s poured over the pears and brought to a boil, and the pears are then left to cool in the syrup. They&rsquo;re typically served in glass dishes, and each stalk is often replaced with a toasted almond for a nice visual presentation.

Peras estofadas

Pern&iacute;čky is a term used to describe traditional Czech cookies spiced with cinnamon, cloves, nutmeg, allspice, and ginger. They are usually cut out into different shapes and decorated with chocolate, yogurt, sliced almonds, candy, and sugar glaze, or simply dusted with powdered sugar. In the Czech Republic, the cookies initially appeared in 1335, when they were mainly enjoyed as a dessert or as a thickening agent in savory sauces. Today, these crispy and fragrant cookies are appreciated for their artistic value, and the lavish decorations make them a unique, edible artwork. They are also a staple of numerous Christmas markets and one of the authentic Czech souvenirs.

Perníčky

Perrerreque is a traditional corn cake originating from Nicaragua. The corn cake is usually made with a combination of cornmeal, crumbly cow's milk cheese, sugar, butter, milk, and baking soda. The ingredients are mixed, and the mixture is then poured into a greased baking pan. The cake is baked until golden brown, cooled, and cut into squares before serving. If adequately prepared, perrerreque should be savory and slightly sweet. In Nicaragua, this corn cake is often baked in wood-fired ovens.

Perrerreque

Canada

Persian is a Canadian pastry roll characterized by an oval shape and a layer of pink icing that can be made with either strawberries or raspberries. These yeast-risen, fried cinnamon rolls originated at Bennett's Bakery in the city of Thunder Bay. It is believed that Persians were named after a general named John Blackjack Pershing, although it is still unclear when these tasty rolls were invented. Nowadays, Persians are commonly prepared for fundraisers and similar social events.