Dessert

Czech Republic

&Scaron;trambersk&eacute; u&scaron;i is a baked product made from flour, sugar, eggs, water, baking powder, honey or caramel, and spices such as cloves, aniseed, cinnamon, and star anise. After baking, the dough is twisted into a cone shape, making it look like a human ear (u&scaron;i means ears in Czech). The final product should be light brown, firm, with a balanced, delicate taste that is not overpowered by spices. The invention of u&scaron;i is linked to a legend that tells a story of how a great storm swept through the Tatar troops who surrounded &Scaron;tramberk castle in 1241. As the troops withdrew, the citizens of &Scaron;tramberk found bags of human ears, which were presumably cut from the Christian prisoners. As a symbol of gratitude to God, the citizens started the tradition of baking u&scaron;i, initially for the Ascension Day procession, while today they are commonly enjoyed on various special occasions.

Štramberské uši

Austria

Strauben is a traditional funnel cake originating from Austria. It's made with a combination of flour, egg yolks, salt, and white wine. Once the smooth dough has been formed, it's chilled, rolled, and cut into strips that are then loosely intertwined and fried in hot oil until golden brown. The dough in its more liquid form can also be slowly poured into the hot oil and fried. Once done, the funnel cake is sprinkled with icing sugar and then served. It's recommended to serve strauben with applesauce or fruit compotes. This dessert is a staple at festivals and fairs in South Tyrol, and it's traditionally made in iron pans.

Strauben

United States

This unusual American dessert salad is especially popular in Minnesota. It consists of cream cheese, graham crackers, milk, strawberries, and strawberry gelatin, although it can be enriched by the addition of canned pineapple, walnuts, or marshmallows. The combination of these ingredients is typically refrigerated in order to set. Strawberry delight is sometimes prepared for Thanksgiving and Christmas, and it is still a staple of many potlucks in the American South.

Strawberry Delight

Netherlands

These delicious Dutch cookies consist of a very thin layer of syrup, sugar, butter, and cinnamon that is sandwiched between two thin wafers. Stroopwafels were invented in the late 18th century in the city of Gouda, and many sources give credit to a baker named Gerard Kamphuisen as their inventor. In the Netherlands, stroopwafels are traditionally consumed with tea or coffee, and it is a custom to place a cookie on top of the cup and let it steam for a few minutes, so that the cookie is heated and the syrupy layer softens.

Stroopwafel

Italy

Originating from Pietrabruna, stroscia is a unique cake made with flour, high-quality olive oil, brown sugar, and Martini Bianco. The best olive oil for this cake is Ligurian, extra virgin, and made from sweet and fragrant Taggiasca olives. The ingredients are mixed until the dough becomes firm, and it is then rolled and baked until golden brown. Stroscia can be enjoyed warm or cold, and it can also be stored in airtight container for up to a week so that it doesn't lose its fragrance. In Ligurian dialect, strosciare means to break, referring to the fact that this cake is not cut but broken into pieces by hand. It's recommended to pair stroscia with a glass of sweet wine on the side.

Stroscia

These small-sized Italian treats consist of a sweet nut-based filling that is placed between two thin layers of dough. They come in numerous varieties that employ different types of dough, and while the filling is traditionally nut-based, it can combine various additional ingredients such as raisins, jams, candied citrus zest, and a splash of grappa or rum. Strucchi are traditionally associated with the region of Friuli, more specifically Valli del Natisone area, and are a typical Christmas and Carnival treat. Whether they are boiled or fried, they are usually served dusted with powdered sugar.

Strucchi

Slovenia

As the name suggests, strudelj is the Slovenian version of strudel, which is especially popular in the Vipava area. Since fruit is always at hand in the valley, sweet strudelj is one of the favorite desserts of the locals. Cherry strudelj is the most popular variety, but there are also other varieties prepared with apricots, peaches, pears, plums, and apples. In late autumn, dainty eaters will surely be delighted by the exceptional persimmon strudelj.

Strudelj

You may not think of strudel as a classic Italian dish, but Trentino Alto Adige, especially the region around Val di Non valley is renowned for their strudel. Rolling and stretching delicate sheets of paper-thin strudel pastry requires skills obtained through many years of practice, but the resulting flaky, crispy dessert is surely worth the effort. Strudel can be prepared with various fruit, but given the fact that this area is renowned for their tasty apples, the most popular variety is strudel con le mele, usually prepared with Golden Delicious apples, due to the fact that they are available all year round. Besides apples, the traditional filling includes raisins, sugar, butter, cinnamon, and pine nuts. The strudel is best enjoyed when it is still warm and generously dusted with powdered sugar.

Strudel (Trentino-Alto Adige)

Struffoli is a Neapolitan dessert consisting of small, deep-fried balls of dough that are soaked in honey. Traditionally, struffoli is prepared at Christmastime, so they are sometimes served piled on a plate in the shape of a wreath or a Christmas tree, often covered in colorful candy sprinkles or candied fruit. The name of the dish is believed to be derived from the Greek word strongulos, meaning round in shape. Some believe that struffoli bring good luck, and that the tiny rounds symbolize abundance and prosperity. These sweet treats were prepared in convents for centuries before they began being distributed by nuns to noble families at Christmastime as a sign of gratitude for their donations and charity. Seeing struffoli in Italy is a sure sign that Christmas is just around the corner.

Struffoli

Croatia

&Scaron;trukli s bademima (lit. &scaron;trukli with almonds) is a Croatian dish where a traditional delicacy known as &scaron;trukli is filled with a combination of egg yolks, beaten egg whites, sugar, almonds, and lemon zest. The dough for &scaron;trukli consists of flour, butter, eggs, and salt. When the dough has been filled, it is traditionally cut with a plate in order to make &scaron;trukli. They are arranged in a baking tray, covered with hot milk, then baked until the milk evaporates.

Štrukli s bademima

Australia

Suafa'i is an unusual and versatile Samoan dish that doesn't look visually appealing at all, but it packs some serious flavor. Essentially, it is a banana soup that also features ingredients such as tapioca pearls, coconut milk, and sugar, all boiled in water. It is recommended to use overripe bananas as they are both softer and sweeter than the perfectly ripe varieties. The soup can be consumed as a dessert or as a breakfast dish, and it can be served either hot or cold, depending on personal preferences.

Suafa'i

The hole-less, jelly-filled sufganiyah is a descendant of the German krapfen, which was imported to Israel by German Jews who fled the Nazi regime, although some sources claim that sufganiyah appeared much earlier, in the 1920s. Traditionally, this sweet treat is consumed during the Jewish festival of Hanukkah. However, most bakeries would start selling it at least a week before, if not earlier. Besides the typical strawberry jam filling, sufganiyah is nowadays available in multiple flavors such as Bavarian cream or cappuccino, for example, but there is also the alcohol-infused (typically vodka) variety, and many more.

Sufganiyah

Sugar on snow is a cool American dessert originating from Vermont. It&rsquo;s prepared with just two ingredients &ndash; maple syrup and lots of fresh and clean snow. In order to make the candy, a pan should be filled with fresh, clean snow. The maple syrup is boiled, and it is then drizzled over the snow. When the syrup cools and hardens, sugar on snow is ready to be consumed. This treat is especially beloved by children. It is recommended to serve sugar on snow with doughnuts (used for dunking and extra sweetness), black coffee, and pickles (eaten to balance the sweetness of sugar on snow and doughnuts, so one may start all over again).

Sugar on Snow

Canada

La tarte au sucre est un dessert populaire en France, en Belgique, aux États-Unis et au Québec, au Canada. Le dessert consiste en une tarte ouverte sans croûte supérieure, remplie d'un mélange de sucre, de sirop d'érable, de crème, de beurre et d'un peu de sel. La tarte est généralement parfumée à la vanille. La popularité de la tarte au sucre dans le monde entier est due au fait que de nombreux immigrants du nord de la France et de Belgique se sont rendus au Canada, découvrant en chemin le sirop d'érable, qui était parfois le seul édulcorant disponible. Aujourd'hui, la tarte au sucre est un favori des fêtes au Québec, où elle est généralement garnie d'une cuillerée de crème fouettée. Dans l'Indiana, il existe une variante de la recette appelée tarte à la crème au sucre, préparée avec un peu plus de crème et de farine, ce qui donne une garniture plus moelleuse avec une saveur légèrement différente.

Tarte au sucre

S&ugrave;goli is an ancient variety of pudding from the Veneto region, originally prepared by grape harvesters during Vendemmia, a period between September and October when grapes were picked. Although nowadays it is considered to be a dessert, the workers used to serve it with bread, thus turning it into a nutritious meal which was able to provide them with much-needed energy for the long working days. S&ugrave;goli is prepared with must (freshly squeezed grape juice) that is cooked with sugar and thickened with flour until it develops the desired texture and consistency. The mixture is then poured into serving cups and left to cool in the refrigerator. S&ugrave;goli is typically enjoyed well-chilled.

Sùgoli

France

Suisse de Valence is a traditional cookie that is shaped like a man. Its design (and the name, because Suisse means Swiss) was inspired by the uniforms worn by Pope Pius VI's Swiss guards. The Pope himself was a prisoner in Valence in 1799, where he had also died. The cookie is made with shortbread that is flavored with orange blossom and contains tiny pieces of candied orange peel. It has a hat, a mustache, raisins that are used as buttons on the uniform, and coffee beans that are used as its eyes. Suisse de Valence is most commonly enjoyed with a cup of coffee or a scoop of ice cream on the side.

Suisse de Valence

Sukhariki are traditional Russian cookies made with a combination of flour, baking powder, salt, sugar, eggs, orange juice and zest, vanilla, walnuts, and raisins. The dough is shaped into flat logs, brushed with egg whites, sprinkled with sugar, then sliced and baked in the oven until golden brown. It is recommended to serve these light and crisp Russian cookies with a cup of coffee or tea on the side.

Sukhariki

India

Sukhdi is a traditional sweet originating from Gujarat. It&rsquo;s made with a simple combination of jaggery, ghee, and whole wheat flour, also known as atta. In Maharashtra, this sweet is known as gur papdi or gol papdi. In order to prepare the sweet, the ghee is melted and wheat flour is added to the pan. The combination is cooked for a few minutes until it browns. The heat is then turned off and jaggery is added to the mix. Once cooled, sukhdi is cut into squares or diamonds, then served. If properly prepared, the texture should be soft, crumbly, and melting on the tongue. Sukhdi is traditionally prepared and eaten during winter.

Sukhdi

Sulpita is a traditional Bosnian sweet treat, often associated with festive occasions. It is a type of soft, moist cake made from simple ingredients like flour, eggs, sugar, and milk. The cake is usually soaked in a sweet syrup agda after baking, similar to many other Bosnian desserts, which gives it a rich, melt-in-your-mouth texture. The syrup is typically made from water and sugar, sometimes flavored with a hint of lemon or vanilla. The result is a dessert that is sweet, soft, and satisfying, often enjoyed with coffee or tea. Sulpita is beloved for its simplicity and the comforting sweetness it brings to special gatherings.

Sulpita

Suman is a traditional dessert originating from the Philippines. This sweet rice cake is usually made with a combination of sticky rice, brown sugar, and coconut milk. A combination of coconut milk and brown sugar is simmered in a pot over medium heat until it becomes slightly thick, and it's then mixed with the cooked rice. The mixture is slightly cooled, then wrapped in banana leaves in the shape of a log. The wrapped suman is cooked in water or steamed, then left to cool. The dessert is usually drizzled with coconut-caramel sauce before serving.