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Silvanas are the snack version of a traditional Filipino dessert known as sans rival. These frozen cookie sandwiches are made with two cashew-meringue wafers that are held together with a thick layer of buttercream and are generously coated in cashew crumbs. Although plain versions are the most common, silvanas occasionally come in various flavors such as chocolate, strawberry, mocha, or mango. Popular throughout the country, these cookies have to be refrigerated and are best served well-chilled or frozen.

Silvanas

Simnel cake is an English dessert that is traditionally prepared during the Easter festivities. The base is made with flour, butter, sugar, eggs, and (sometimes) milk. Once prepared, the batter is combined with dried fruit such as currants, sultanas, and candied peel. The combination is flavored with orange zest, lemon zest, and mixed spices such as saffron, nutmeg, allspices, ginger, and cinnamon. There is also one layer of marzipan in the center of the cake and one on top of it, and once it has been baked, simnel cake is decorated with 11 marzipan balls/eggs on top, representing the apostles (minus Judas, of course). Before serving, simnel cake should be left to cool down. This rich, fruity cake dates back to medieval times, and the name is believed to come from simila, a Latin word meaning fine wheat flour. It is associated with Mothering Sunday (the fourth Sunday of Lent), when servants were allowed to leave and visit their homes or churches.

Simnel cake

Sirovi or skutni (skutini) &scaron;truklji is a traditional variety of &scaron;truklji originating from Slovenia. The dough is made with a mixture of flour, water, eggs, oil, and salt. Once rested, it's rolled out into thin sheets that are topped with a mixture of sour cream and skuta (curd cottage cheese). Sugar and raisins are sometimes added to the mixture, but they're not mandatory. The dough is rolled up into a log, and the &scaron;truklji are wrapped in a kitchen cloth and then boiled in salted water until fully cooked. Once they've been taken out of the pot, the &scaron;truklji are cut into smaller pieces, and the dish is then enjoyed as it is or topped with breadcrumbs fried in butter.

Sirovi štruklji

These Norwegian spiced cookies are typically prepared with a buttery pastry that is enriched with syrup (sirap), cinnamon, ginger, ground white pepper, and aniseed. Sirupsnipper cookies are traditionally made with baker&rsquo;s ammonia and are always cut into a diamond shape, with a halved almond placed in the center. The cookies are an absolute must for Christmas in Norway.

Sirupsnipper

Sirutteok is one of the oldest Korean tteok (rice cakes). In its basic form, the cake is prepared by steaming rice or glutinous rice along with a layer of partially crushed red beans in a traditional steamer known as siru. Apart from its basic form, the cake can be altered with the addition of other beans, as well as various flavorings, fruits, or nuts. Sirutteok has strong cultural significance in Korean folklore since it is believed that red beans ward off evil spirits. It is still usually prepared and served on special occasions.

Sirutteok

Italy

Sise delle Monache or Tre Monti is a specialty from Guardiagrele in Chieti. It's a sponge cake that is filled with thick pastry cream. The dessert is made with eggs, sugar, flour, and starch, while the cream is made with milk, sugar, eggs, and lemon zest. A pastry bag is needed to create three pyramids that are connected at the base. Once baked, the tops are cut off and filled with cream, then covered and sprinkled with icing sugar. The shape of this dessert is supposed to represent Mount Majella's three peaks, and it was later rebaptised by a local poet as nun's breasts. The creator of this unique dessert is Giuseppe Palmerio.

Sise delle Monache

Slovakia

Skalick&yacute; trdeln&iacute;k is a hollow, cylindrical pastry product made by winding the soft dough on a roller called 'trdlo'. This unusually shaped pastry is produced in the northwestern part of the Slovak Republic, near the border with the Czech Republic to the north and the Myjava River to the south. According to food historians, a Hungarian general was in the town of Skalica in the 18th century, on the border between Slovakia and the Czech Republic, and his companion was a Transylvanian cook who had a recipe for this delicacy. Once the dough is on the roller, it is coated with egg whites and sprinkled with walnuts, almonds or apricots, baked until golden and sprinkled with caster and vanilla sugar. On the exterior, the trdelnik is golden brown but remains yellow on the interior. The dough is soft and has an aroma of chopped nuts, apricots, and vanilla. Enjoy it on various street corners, squares and fairs in Slovakia and the Czech Republic, freshly baked and wrapped in paper. In Hungary, there is an almost-identical, slightly larger pastry known as k&uuml;rtőskal&aacute;cs, but unlike Skalick&yacute; trdeln&iacute;k, it is not protected under the EU law.

Skalický trdelník

Sweden

Hailing from Sk&aring;ne region, this local version of a traditional apple cake combines apples with sugar, breadcrumbs or crumbled rye bread, butter, and cinnamon. The apples are mashed or sliced and then layered with a sweetened mixture of breadcrumbs or rye bread, and the cake is finished off with a generous amount of sliced butter that melts during baking. &Auml;ppelkaka is usually served with vanilla sauce or whipped cream on the side.

Skånsk äppelkaka

Sk&aring;nsk spettkaka or pyramid cake is a visually appealing conical cake from Scania, Sweden, traditionally made using only fresh eggs, sugar, and potato flour. This spit cake has been baked in Sweden since the 1600s, and the first recipe for it was found in Susanna Egerin's cookbook dating back to 1733. In the past, only the wealthier people could afford this delicacy, but today anyone can enjoy its unique taste. The ingredients are mixed using a special technique, then formed into a sticky batter. Afterwards, the batter is slowly baked on a rotating mould at a high temperature, layer by layer, until it develops a golden-brown color (with irregular spikes on its body) and a pleasant aroma. In the end, it is coated with sugar frosting. If a knife is used to cut the cake, it will crumble and shatter, so a hacksaw blade is used instead of it to gently cut the cake into smaller pieces. All that remains is to serve it with vanilla ice cream, fruit, and a cup of coffee, and the sweet journey into Sweden's gastronomy can begin.

Skånsk spettkaka

Croatia

Skradinska torta is a unique Croatian cake originating from Skradin, hence the name. Although endless debates about certain ingredients (orange zest, lemon zest, Maraschino, mint, cinnamon) still exist, it is believed that only a few women from Skradin still have the original recipe. The base is made with eggs, sugar, rose liqueur, honey, and ground walnuts. After it has been baked, the cake is glazed with a combination of dark chocolate, milk, and butter, and it is then garnished with chopped and whole walnuts. In the 15th century, the cake was made by brides-to-be just before their first wedding night. If the cake is made for such festive occasions, it is recommended to additionally garnish it with geranium flowers and fresh green herbs such as mint.

Skradinska torta

Skruzdėlynas is a Lithuanian dessert consisting of deep-fried pieces of dough which are stacked on top of one another, then glazed with honey syrup and sprinkled with poppy seeds. The dough consists of flour, eggs, a pinch of salt, and (optionally) sour cream. When done, it is rolled out very thinly and cut into small, rectangular pieces which are then fried in cooking oil. The syrup - made with honey, butter, sour cream, and a little water - is drizzled over each piece of dough. Finally, poppy seeds are sprinkled over the honey-dripping stack of pastries. This simple and delicious dish was originally made by Lithuanian beekeepers in late summer, just before the year&rsquo;s first honey harvest.

Skruzdėlynas

Slatko is a Serbian fruit preserve that consists of distinguishable, usually whole pieces of fruit that are doused in a thick, sugary syrup. It can be prepared with various types of fruit such as quinces, watermelon rinds, cherries, raspberries, strawberries, blackberries, figs, grapes, plums, prunes, and even rose petals, while sugar-based syrups can often be flavored with vanilla, lemon juice, cinnamon, or cloves. Serbian slatko, which translates as sweet, is a sign of hospitality that is traditionally offered as a warm welcome to guests. It is always served in small glass bowls and the guests should customarily enjoy only a spoonful of the preserve. A portion of slatko is usually accompanied by a glass of water and is typically followed by coffee and traditional plum brandy (rakija). Slatko is closely associated with the Greek spoon sweets, while similar preserves can also be found in Montenegro and Bulgaria.

Slatko

North Macedonia

Recognized as the first Slow Food Presidium item of North Macedonia, wild fig slatko, or slatko od divi smokvi, as it is known in Macedonian, is a type of fruit preserve that is made with wild figs. This preserve has traditionally been produced in the Southeastern region of the country, in the municipalities of Gevgelija, Valandovo, Bogdanci, and Dojran, where wild fig trees are abundant. Customarily, it has been the task of men to gather the small green, pear-shaped fruits of the wild fig tree just as they start to ripen, while women have been responsible for cleaning the figs and preparing the preserve. The making of wild fig slatko (slatko, meaning sweet in Macedonian) is a long and laborious process that involves boiling the whole fruits nine times to eliminate the bitter-flavored, milky latex they contain before simmering them in a sugar syrup until the syrup has thickened. Lemon juice or citric acid is typically added to the preserve to help the figs retain their distinctive color and shape. Once done, the preserve is traditionally stored in clean glass jars. The flavor of this preserve is sweet with a slightly astringent finish, while the aromas are herbal and spicy, with subtle notes of caramel. In North Macedonia, wild fig slatko is typically prepared for family consumption only, although efforts are being made to promote the product on the market as well. Although it is most commonly enjoyed on its own, wild fig slatko can also be used as a topping for ice cream or a filling for pancakes, and it may be incorporated into a variety of desserts such as cakes or cookies.

Slatko od divi smokvi

Belonging to a wide variety of traditional preserves that are known as slatko, this delicacy is prepared with a simple method in which diced or grated quinces are cooked in a flavorful mixture of water, sugar, and lemon juice. The preserve is occasionally enriched with spices or chopped walnuts and is usually stored in jars. Though slatko od dunja can be used in various desserts, it is traditionally offered as a sweet snack, usually served on a plate and accompanied by a glass of water or local brandy. This fragrant preserve is a staple throughout Serbia and Montenegro.

Slatko od dunja

Slatko od jagoda is a type of Serbian preserve made with strawberries. This dish belongs to a group of slatko preserves that are traditionally made from various seasonal fruit such as quinces, apricots, cherries, or watermelons. The strawberries are washed and cleaned before they are cooked in sugar syrup. During cooking, it is recommended not to stir the fruit so it would stay whole and not turn into mush. Lemon is usually added in order to help preserve the fruit and add extra flavor. Like other types of slatko, the strawberry version is also an essential part of Serbian hospitality. According to the age-old custom, slatko is usually served to guests as a sign of greeting. It's traditionally served with a glass of water, while typical accompaniments include Serbian plum brandy (&scaron;ljivovica) and coffee. Because of its sweetness&mdash;the name slatko also translates as sweet&mdash;only of a spoonful of the preserve should be enough for consumption.

Slatko od jagoda

Slatko od kajsija is a variety of Serbian slatko&mdash;a fruit preserve&mdash;that is made with apricots in this case. The apricots are pitted and usually peeled and then slowly simmered in sugar syrup. Optionally, to preserve the fruit, the apricots can be shortly soaked in a mixture of Calcium hydroxide (slaked lime) and water. Whether halved or used whole, the flesh of the apricot needs to stay intact, and unlike jams, it should never turn into mush. Slatko od kajsija is a part of Serbian tradition, usually served to welcome a guest. The preserve will typically come first, accompanied by a glass of water, plum brandy (&scaron;ljivovica), and coffee.

Slatko od kajsija

This Serbian preserve is prepared with white parts of watermelon rinds. When trimmed and cut, watermelon skin is cooked and then doused in a sugary syrup that is frequently spiced with lemon juice, vanilla, cinnamon, or cloves. The process transforms the rinds into translucent, jelly-like pieces that are coated in a thick, fragrant syrup. Slatko is easily incorporated into various desserts, but Serbian tradition is to offer it to guest as a sweet snack that is usually served on a plate and paired with water or a glass of strong Serbian brandy.

Slatko od lubenice

This unique variety of Serbian slatko&mdash;a fruit preserve&mdash;is made with rose petals. It typically uses the petals of roses that have a pleasant odor, most commonly those of May roses which are characterized by a distinctively sweet rose fragrance. The cleaned and washed petals are simmered in sugar syrup with lemon juice or citric acid until they become translucent and the syrup thickens. Although the tradition of making rose petal preserves in Serbian households is very old, this slatko variety is rarely prepared nowadays. Slatko od ruže is traditionally enjoyed in small portions, and it is usually accompanied by a glass of water, coffee, and local plum brandy. In Serbia, slatko preserves are typically offered to guests to show a warm welcome.

Slatko od ruže

Slatko od smokve is a popular variety of Serbian slatko, a type of fruit preserve that is made with seasonal fruit, in this case with figs. To make the preserve, ripe figs are typically washed, cleaned, and boiled in sugar syrup before they&rsquo;re chilled and stored in clean glass jars. The fruit is usually left whole, although some versions call for cutting the figs in halves or quarters. If left whole, the figs need to be pricked with a fork to absorb more of the syrup in which they&rsquo;re simmered. Lemon juice, citric acid, or slices of lemon are typically added to the preserve both for flavor and to prevent sugar crystallization, while other common flavorings include vanilla and scented geranium (rozetla). There are also versions of this fig preserve that use wild green figs. In Serbia, small portions of slatko preserves are usually served in small glass bowls or plates, and they are typically accompanied by a glass of water to balance the sweetness. Other common accompaniments include a cup of coffee and a shot of plum brandy (&scaron;ljivovica). Traditionally, slatko preserves are offered to guests as a sign of hospitality.

Slatko od smokve

Slatko od tre&scaron;anja is a traditional fruit preserve made with cherries. Any type of cherries - red or white, wild or cultivated - may be used as long as they&rsquo;re firm and not overripe. The cherries are typically cleaned, washed, and pitted before they are cooked in sugar syrup. The syrup is usually flavored with vanilla and lemon juice or slices of lemon. While they&rsquo;re being cooked, the cherries should not be stirred but only lightly shaken so that they retain their shape and remain firm. This sweet delicacy is usually stored in clean glass jars and it keeps for a whole year. Slatko od tre&scaron;anja is typically made during the summer period when cherries are in season, and it is only one of a wide variety of slatko preserves that have long been prepared in Serbian households. In Serbia, these preserves are traditionally offered to guests as a sign of hospitality and they&rsquo;re typically accompanied by a glass of water and a cup of coffee or Serbian plum brandy (&scaron;ljivovica) on the side. Like other types of slatko, slatko od tre&scaron;anja can also be used to enrich a variety of desserts.