Postre

Poʻe is a Tahitian fruit pudding that consists of a banana pur&eacute;e mixed with brown sugar and arrowroot or cornstarch. The mixture should be baked until the pudding is firm and bubbling. It is served chilled and cut into cubes, topped with a dollop of coconut cream. Some of the banana can be substituted with papaya, mango, pineapple, or other tropical fruits. This dessert is very popular and often found at traditional Tahitian tamara'a barbecues.

Po'e

Netherlands

Heavy, dense, and thick, poffert is a Groningen specialty cake consisting of flour, eggs, milk, and butter. It is typically stuffed with raisins, apricots, figs, and preserved ginger. The cake is meant to be consumed as a meal in itself, not as a dessert, and especially not as a coffee cake. Although there is no sugar in the batter, when sliced, the cake is sometimes served with sweet syrup or butter. It is said that poffert tastes even better when consumed the next day.

Poffert

Poffertjes are small, round, and puffy Dutch pancakes made with yeast and buckwheat flour. They are baked in a special pan called poffertjespan, and usually served warm on a piece of cardboard paper when prepared outdoors, at festivals and outdoor events. They are consumed as a snack, and are rarely eaten for breakfast. Traditionally, poffertjes are topped with melted butter and powdered sugar, although there are a number of other, non-traditional toppings such as whipped cream, fresh fruit, or rum. During the Christmas and New Year period, poffertjes can be found throughout Dutch streets at numerous street carts. It is believed that poffertjes have roots in a Dutch Abbey, where they were used as a type of communion host. When the churchgoers tasted the small pancakes and liked them, poffertjes became very popular, so local stallholders seized the opportunity and started selling them as snacks. The first recipe for poffertjes is found in a cookbook from the mid-1700s, when the dish was considered a poor man's meal. Today, poffertjes are a staple of most Dutch weddings, birthday parties, and various festive occasions.

Poffertjes

Croatia

Pogača z oreji is a traditional cake originating from the Podravina region, and it's especially popular in Đurđevac. Although there are a few variations, the cake is usually made with a combination of flour, sugar, salt, walnuts, and pork fat. The dough is made with flour, salt, and water. It is kneaded, rolled, and sprinkled with ground walnuts and sugar. The dough is then folded and kneaded, and the process is repeated two more times. It is then placed into a baking pan greased with pork fat, and small rhombical pieces are incised with a knife on the top of the dough before baking. Once golden brown and crisp on top, the cake is taken out of the oven and sliced into individual rhombical pieces.

Pogača z oreji

Slovenia

Different types of gibanica layer cakes can be found in almost every Slovenian region. In Pohorje, gibanica is made with yeast dough and homemade cottage cheese. The cake can be enriched with seasonal ingredients such as dried pears, apples, forest fruits, or tarragon, making this dessert interesting regardless of the time of year. When Pohorska gibanica has cooled down, and before serving, it is traditionally sprinkled with powdered sugar. It is recommended to serve the cake with moderately strong semi-sweet wines.

Pohorska gibanica

Pohorska omleta or Pohorje omelet is the most famous dessert of the Slovenian region called Pohorje. It was invented in the Po&scaron;tarski Dom mountain hut in the middle of the 20th century. The dessert is made with eggs, sugar, vanilla sugar, salt, flour, rum, cranberry jam, whipped cream, and mint liqueur. In order to prepare it, egg whites, egg yolks, salt, sugar, rum, and flour are made into an omelet which is then baked in the oven. After it has been baked, the omelet is spread with cranberry jam, decorated with whipped cream, and sprinkled with mint liqueur. This is a dessert the guests need to wait for, because it is always served warm and freshly prepared.

Pohorska omleta

Australia

Poi mago is a refreshing Samoan mango pudding consisting of mangoes, lime juice, coconut milk, sugar, and vanilla. The concoction is blended until smooth and chilled until ready for consumption. It is recommended to serve this flavorful dessert over ice.

Poi mago

France

Poires au vin is a traditional, world-known French dessert originating from the Beaujolais wine-growing region. It consists of pears, fruity red wine (usually Beaujolais), and flavorings such as honey or sugar, cinnamon, vanilla, orange zest, peppercorns, and cloves. The pears are poached in wine and other ingredients, and the combination is then brought to a boil. The pears, still slightly firm, are drained, while the remaining ingredients are thickened into a sauce which is then poured over the pears when served. Pears in wine are traditionally served either cold or lukewarm.

Poires au vin

Spain

Polvor&oacute;n is a popular Spanish shortbread cookie consisting of flour, milk, sugar, lard, and toasted almonds. The name is derived from the Spanish word polvo, meaning powder, referring to their extremely crumbly and powdery texture. The cookies are especially popular during the Christmas festivities. Apart from Spain, varieties of polvor&oacute;nes are also quite popular in Cuba and the Philippines.

Polvorón

Ponche Segoviano is a traditional cake originating from Segovia. This layer cake looks like a big rectangle of custard and marzipan that are topped with caramelized sugar which is decorated with a criss-cross design. The recipe of the original cake is a patent-protected secret, but it's probably made with a combination of eggs, sugar, milk, flour, lemon peel, cinnamon, and almonds. The cake was invented in 1926 by a confectioner named Frutos Garc&iacute;a Mart&iacute;n at the El Alc&aacute;zar cafe. It soon became popular in the town, and King Alfonso XIII (who loved the ponche) told the inventor to take the cake to the Universal Exhibition in Barcelona, where it won the gold medal in 1929.

Ponche Segoviano

India

Pongal is a rice pudding that is usually eaten during special or ceremonial occasions in Southern India and Sri Lanka. It is usually cooked in a clay pot over an open fire. Milk and water are boiled first, and according to Tamil beliefs, if the liquid spills over the pot it will bring good luck and prosperity to the family. The preparation of pongal is a family affair because each family member ceremonially adds a handful of rice to the pot. Subsequently, remaining rice is added to the dish with sweet (sakkarai) or savory (ven) ingredients. Pongal is served on banana leaves, and before it is consumed the entire family says their prayers to the Sun god. If there is any pongal left, it is usually shared with friends and relatives. The dish originated among the Sri Lankan Tamil ethnicity and the name of the dish is derived from Thai Pongal, a festival celebrated on January 14th, symbolizing the end of the harvest season, the Tamil equivalent to Thanksgiving. On that day, pongal is prepared in many Tamil households around the world.

Pongal

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Pootharekulu is a traditional sweet originating from the Atreyapuram village in the state of Andhra Pradesh. Its name translates to "coated sheet" in Telugu, reflecting its unique appearance and method of preparation. Pootharekulu is made from a very thin, almost translucent sheet of rice flour. This sheet is typically brushed with melted ghee (clarified butter) and sprinkled with powdered sugar or jaggery (a type of unrefined sugar made from sugar cane or palm), and sometimes cardamom for added flavor. The preparation of pootharekulu is an art form in itself, often passed down through generations. The rice batter is spread thinly over a special hot plate, and once it dries, it forms a delicate, paper-like sheet. These sheets are then layered and folded into a rectangular or triangular shape, creating a light, flaky sweet that melts in your mouth. It can be filled with various ingredients, like sugar, jaggery, dry fruits, nuts or chocolate powder. Pootharekulu is a popular delicacy during special occasions and festivals in Andhra Pradesh and is also enjoyed as a luxury treat in other parts of India.
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Pootharekulu

Vietnam

Pop rice is a traditional puffed rice treat originating from the Mekong Delta area. This crispy puffed rice is made with a decades-old technique. Whole grains of rice with their husks intact are poured into a large pot that&rsquo;s previously been filled with black sand from the Mekong River. As the mixture is stirred over a fire, the rice begins to puff and pop, and it is later filtered twice through a mesh in order to remove the black sand and the remaining husks. The crispy rice is then placed into another wok-shaped pot and mixed with a syrup consisting of sugar and water. The syrup can be additionally flavored with anything from coconut milk, green tea, and caramel to peanuts or ginger. While still hot, the rice and syrup mixture is flattened with a rolling pin and cut into squares before it&rsquo;s enjoyed or sold to hungry customers.

Pop Rice

Portugal

Porquinho doce, also known as porca de Beja, is a traditional sweet from the Alentejo region in Portugal crafted in the shape of a pig, hence the name. It is made with brown marzipan colored with chocolate and filled with doces de ovos (egg jam), doce de chila (pumpkin jam), and fios de ovos (egg threads). Shaped like a pig, it often features detailed decorations, including acorns made from the same dough and little piglets. Weighing between 1-2 kg (1.1-2.2 lbs), it is presented on a lace paper and placed inside a decorated carboard box. This treat has historical roots linked to the region's pig slaughter traditions during Christmas and is typically enjoyed as a dessert or gifted during the holiday season. The recipe is a well-kept secret, passed down through generations.

Porquinho doce

Greece

This traditional Greek dessert consists of layered or torn phyllo sheets that are blended with a creamy, orange-flavored yogurt custard. When baked, the cake is doused in a thick, sugary, orange-spiked syrup. Portokalopita is a classic that comes in different versions and often incorporates semolina, cinnamon, vanilla, and dried or candied fruit. It is best served well chilled and is occasionally paired with ice cream.

Portokalopita

Argentina

This Argentinian dessert is a luscious combination of sponge cake, whipped cream, almond paste, dulce de leche, meringue, walnuts, and candied chestnuts, while the top is dusted with powdered sugar and coconut. Created in 1958, the cake was invented by a pastry chef at a small pastry shop in Balcarce. The owner Guillermo Talou eventually opened Comoantes &ndash; another pastry shop which still operates and sells this traditional cake following the original recipe. Interestingly, Talou sold the recipe to a pastry shop from Mar del Plata, where they gave the cake its current name.

Postre Balcarce

Postre de m&uacute;sico is a simple Spanish dessert consisting of various nuts. Typically, almonds, hazelnuts, walnuts, and pine nuts are used, while many also include dry fruit, such as raisins, figs, and dry apricots. All the elements are served on a platter, and they are usually not mixed. This plate is typically served as a dessert, commonly with a digestif or dessert wine. The drink can be served separately, but small shot glasses can also be placed on the plate. The name of this traditional dessert translates as musicians' dessert. The story is that an assortment of nuts was typically given to street musicians or that it was a typical snack enjoyed by musicians and other performers as they did not have time to enjoy a whole meal.

Postre de músico

Postre de natas is a traditional dessert made with a combination of milk, egg yolks, and sugar syrup. Due to the fact that the preparation of postre de natas is time-consuming, it is usually made for special occasions. The milk is heated, and milk skin and cream is skimmed off the top, then combined with beaten egg yolks and sugar syrup. Once assembled, the dessert is usually garnished with a few raisins on top before it's left to chill and thicken in the refrigerator.

Postre de natas

Vigilante is a simple Argentinian dessert consisting of a thick slice of cheese topped with a sweet, jelly-like fruit paste (dulce). Although it is usually prepared with quince or sweet potato dulce, regional varieties include goat cheese and pumpkin or cactus paste in the north, while other varieties may also employ various types of fresh and aged cheese combined with elderberry, raspberry, papaya, or bitter orange dulce. The dish was named after a colloquial word for police officers (vigilante) who loved this simple, portable combination. A similar treat is known as Mart&iacute;n Fierro in Uruguay, where it's usually prepared with quince paste.

Postre vigilante

United States

Potato chip cookies are traditional American cookies that are especially popular in New England and the mid-Atlantic. The cookies are usually made with a combination of crushed potato chips, flour, butter, sugar, salt, egg yolks, and vanilla extract. Butter, sugar, egg yolks, and vanilla are beaten until fluffy, and then mixed with flour, potato chips, and salt. The dough is rolled into balls that are flattened with the bottom of a drinking glass. The cookies are baked until lightly browned on the bottom, then cooled and served. If desired, potato chip cookies can also be stored in airtight containers for up to two days. It's recommended to dip these crunchy cookies in melted chocolate and sprinkle them with coarse salt.