Gebakje

France

Pastis landais is a traditional pastry. It's made with a combination of eggs, butter, flour, yeast, and powdered sugar. The pastry is typically flavored with vanilla, rum, and orange blossom water. Once baked, pastis landais is golden yellow in color and its exterior is crunchy because it's sprinkled with large pieces of sugar on top. Serve it for breakfast or in the afternoon, accompanied by a cup of tea. In the past, the pastry was usually prepared on feast days or for weddings. It is believed that pastis landais dates back to the 19th century and the department of Landes, hence the name.

Pastis landais

Spain

Pastissets are Spanish powdered sugar pastry. They're made with a combination of lard, butter, sugar, egg yolks, flour, cinnamon, and grated lemon peel. The dough is rolled and cut into desired shapes, and it is then baked until golden. When the pastries have cooled down, they're sprinkled with a hefty dose of icing sugar. There are also some versions of pastissets prepared with olive oil or anisette. It's recommended to serve these pastissets in the afternoon with a cup of tea on the side.

Pastissets

A pasty is a traditional pastry. It consists of a pastry case that&rsquo;s filled with desired ingredients and then baked until golden brown. Once baked, the pasty can be served warm, but it can also be enjoyed later when it cools down. Although the most popular and widely known type of pasty is Cornwall&rsquo;s Cornish pasty, there are many more types of pasty depending on the filling, such as curried potato pasty, scotch egg pasty, cheese and Marmite pasty, and even shepherd&rsquo;s pie pasties that make the classic dish portable. However, the traditional Cornish pasty is filled with a mixture of beef, onions, potatoes, and swede. In the end, pasty is just a name for the shape, and the pastry can contain a myriad of different ingredients on the inside.

Pasty

Poland

Polish paszteciki are popular pastries or rolls consisting of either yeast-risen or buttery dough that is wrapped around various fillings such as mushrooms, cabbage, or minced meat. While these baked delicacies are a part of the traditional Polish cuisine and were initially paired with various hearty soups (especially the Christmas beet soup), in the 1960s, the unique pasztecik szczeciński was developed. This machine-produced, deep-fried paszteciki version immediately gained popularity, and today it is officially listed as a traditional Polish product that can only be made following the traditional recipe.

Paszteciki

P&acirc;t&eacute; chaud, also known as "pa t&ecirc; s&ocirc;" in Vietnamese, is a savory pastry with French origins that is popular in Vietnamese cuisine. It consists of flaky puff pastry filled with a seasoned mixture of ground pork, onions, and various spices, but recipes do vary. The pastries are baked until golden brown and crispy, making them a delightful snack or appetizer. The combination of the buttery, flaky crust with the savory, flavorful filling provides a delicious and satisfying treat, often enjoyed warm.

Pâté chaud

These Haitian delicacies consist of puff pastry that is shaped into small squares and filled with various types of meat such as beef, chicken, pork, or even fish. They are regularly served at numerous special events and celebrations, but Haitian patties can also be paired with rice and beans as a filling meal. Although they can be made at home, these pastries can also be bought on Haitian streets where food stall vendors sell them freshly prepared.

Pâté haïtien

Serbia

Pazarske mantije is a Serbian dish originating from Novi Pazar. This dish resembles the Bosnian burek in flavor, but the shape is quite different &ndash; it's shaped into small spheres that are arranged in a baking pan and baked together. The dough is first stretched, brushed with butter, then stuffed with ground beef, salt, pepper, onions, and a bit of oil. Once stuffed, the dough is shaped into small balls, arranged in a pan, then baked, traditionally in old furnaces which give them their unique flavor and aroma. Mantije are usually accompanied by yogurt that's poured over them and eaten while still hot.

Pazarske mantije

Croatia

Pazinski cukerančić is a traditional pastry originating from the Istrian city of Pazin. It's usually made with a combination of ammonia (instead of baking soda or powder), flour, eggs, local brandy, sugar, milk, butter, oil, lemon zest, vanilla sugar, and a bit of salt. Once baked, these pastries are dipped in Malvazija wine and coarse sugar. In most cases, the pastry is prepared for weddings, but it can also be seen at baptisms, confirmations, and first Communions. In 2018, pazinski cukerančić has been declared as intangible cultural heritage of Croatia. It's easily recognized by its branched shape, and expert say that the texture depends on the weather &ndash; if bura, a northern wind is blowing, the texture will be harder, and if jugo is blowing, they become a bit crumbly.

Pazinski cukerančić

Perek of fillota is een traditioneel hartig gebakje of kleine hartige taart die oorspronkelijk uit Griekenland komt. Het dunne deeg wordt meestal gemaakt met een combinatie van bloem, water en zout. Nadat het is gekneed, wordt het deeg gevormd tot ballen die worden gelaten om te rusten en vervolgens worden uitgerold tot dunne en platte rondjes. Het deeg wordt gebakken in een pan of oven tot het knapperig is, en wordt vervolgens bestreken met boter en gevuld met bosuitjes en kaas, meestal feta. Extra ingrediënten zijn vaak geklopte eieren, kruiden en wilde groenten. De vulling wordt tussen twee lagen knapperig deeg geplaatst en perek of fillota wordt vervolgens in een pan gebakken tot het aan beide kanten goudbruin is. Als het klaar is, wordt het gebakje in punten gesneden en geserveerd als snack of voorgerecht, idealiter met een verse salade erbij.

Perek

United States

Sticky buns or cinnamon buns are a classic Philadelphian staple that evolved from German snail pastry (shnecken). The pastry was brought to Philadelphia by English and German immigrants in the 18th century. The sticky buns are made with a combination of milk, yeast, flour, salt, sugar, eggs, butter, brown sugar, cinnamon, raisins, and walnuts. The dough has to rice twice and the process is labor-intensive. If properly prepared, the result is a brioche-like cinnamon roll that's slightly crispy on the exterior and tender on the inside. There should be enough sugar, cinnamon, raisins, and walnuts between the dough layers. Before baking, these buns are covered with a mixture of brown sugar and butter, giving them their sticky nomenclature. The sticky buns are served warm, ideally with a cup of coffee on the side.

Philadelphia Sticky Buns

The iconic Polish pierekaczewnik originated in the old eastern borderlands of Poland, a melting pot of many different peoples: Poles, Lithuanians, Russians, Belarussians, Ukrainians, Jews, and Tatars. The dish was brought to Poland by Tatar settlers who arrived as early as the 14th century, bringing with them their rich oriental cuisine. Pierekaczewnik&mdash;or Tatarski pier&oacute;g, in its other name&mdash;is made with six layers of thinly rolled dough, each brushed with melted butter and spread with a savory filling of ground lamb, rolled into a snail shape, then baked until the crust crisps. The dish is regarded as a delicacy across the country, especially in the Podlaskie region, but because of the lengthy preparation time, pierekaczewnik is seldom made, except in Tatar households where it represents a staple of Bayram celebrations.

Pierekaczewnik

Austria

Pinzgauer bladl is a traditional dish made from a batter consisting of rye flour, wheat flour, water, melted butter, and salt. Once prepared, it is rolled out thinly, and then fried in hot fat until it turns crispy. The dough is often made into little pockets (by using two sheets), which are filled with potato and bacon bits. The dish is then served with sauerkraut on the side, but potato salad is also a common accompaniment. This traditional meal is only found in the Pinzgau and Pongau region in Salzburgerland. In the past, it was a staple dish of local farmers, and they would eat it on the field during harvest. Nowadays, it can also be prepared in a sweet version with cranberry jam and icing sugar.

Pinzgauer Bladl

Piononos are traditional Spanish pastries originating from Santa F&eacute; in Granada. This syrupy sponge cake filled with cream and cinnamon is rolled up into a cylinder, drenched with rum-laced syrup, and crowned with toasted cream and sugar. The pastry was invented by pastry chef Ceferino Isla, who wanted to pay tribute to Pope Pius IX (Pio Nono). That's why the pastry has the name pionono and it also visually recalls the Pope &ndash; a cylindrical and chubby appearance, served in white paper that represents the cassock, and the upper part which represents the solide with which the Pope covers his crown. Piononos are usually eaten for merienda in the afternoon, with a cup of coffee on the side.

Piononos

These crescent-shaped pastries are one of the national Latvian dishes that appear in numerous varieties throughout the country. When prepared with yeast, they are traditionally larger in size and served as a snack. The smaller versions, usually made with a thin, buttery pastry, are intended to be eaten alongside various hearty soups. Nevertheless, all of the varieties are filled with flavorsome mixtures of onions, minced meat, bacon, cabbage, or creamy cottage cheese.

Pīrādziņi

Pirozhki is one of the most popular Russian dishes, often sold as street food, although it can also be made at home. The pocket-sized, oval-shaped pirozhki are yeast dough buns stuffed with a variety of ingredients such as fresh fruits, jams, and cottage cheese for the sweet varieties, or meat, eggs, vegetables, fish, and rice for the savory versions. They can be either baked or fried. The name pirozhki can be literally translated to little pies. Pirozhki are commonly consumed as a snack, and today, they are prepared in numerous versions throughout the world.

Pirozhki

Pirukas is a typical Estonian snack consisting of dough pockets filled with a variety of ingredients. It can be classified into three categories: k&uuml;psetatud (small, baked), praetud (small, fried), and plaadipirukad (large, baked). The dough can be made with a crumbly, flaky puff pastry, or with regular bread dough. The fillings range from meat, ham, and cabbage to rice, mushrooms, and carrots. Small pirukas can be filled with a variety of different ingredients, but the large ones are filled exclusively with cabbage, meat, and carrots.

Pirukas

Italy

Pizzetta Cagliaritana, also known as pizzetta sfoglia, is a small, round snack is crafted from layers of pasta sfoglia (puff pastry) and topped with a simple yet flavorful tomato sauce, often garnished with a caper and a touch of anchovy paste. Its diameter typically ranges from 6 to 10 centimeters (2.5-4"), with a thickness of 1.5 to 3 centimeters (0.6-1.2"). The origins of pizzetta cagliaritana are somewhat obscure, with various legends suggesting it emerged around the mid-20th century. Some narratives attribute its creation to traveling chefs or foreign recipes introduced during historical invasions, while others speak of a fortunate culinary mishap. Despite the mystery surrounding its inception, the pizzetta has become an integral part of Cagliari's gastronomic identity. Traditionally enjoyed at any time of day, from breakfast to late-night snacks, pizzetta cagliaritana is a staple in local bars and pastry shops. Its popularity is so profound that it has been recognized as a Prodotto Agroalimentare Tradizionale (PAT), underscoring its cultural and historical significance in Sardinian cuisine. The preparation involves cutting puff pastry into small discs, adding a dollop of seasoned tomato sauce&mdash;sometimes enhanced with a caper or a hint of anchovy&mdash;then covering with another pastry disc. The edges are sealed, and the top is often brushed with beaten egg to achieve a golden hue upon baking. The result is a crispy, flaky exterior encasing a savory filling, offering a delightful contrast of textures and flavors.

Pizzetta cagliaritana

Ple&scaron;ivički copanjek is a traditional pastry originating from the Ple&scaron;ivica area near the city of Jastrebarsko. The dough consists of flour, lard, and sour cream, while the filling is made with a combination of lard, fresh cow&rsquo;s cheese, eggs, parsley, and seasonal green vegetables such as mangel, spinach, leeks, and spring onions. In the past, the pastry was filled with nettles and brgunda turnip, because those ingredients were readily available in most households. This dish is baked in an oven until golden brown on top. The name copanjek is derived from the word copati, meaning to knead quickly and skillfully. It is recommended to serve copanjek with a glass of Portugizac Ple&scaron;ivica wine on the side.

Plešivički copanjek

Pog&aacute;csa is a popular Hungarian snack consisting of a small, bite-sized pastry that can be either sweet or savory. Preferably, it should be eaten while still hot. Although there are differences in size and flavor, all pog&aacute;csa pastries are commonly prepared in a round shape. Their diameter may vary from that of a thimble to that of a drinking tumbler. There are numerous varieties of pog&aacute;csa - cheese, cabbage, potatoes, bacon, and pumpkin seeds, to name a few. In Hungarian folk tales, the main hero always takes a pog&aacute;csa baked in embers as food for his adventures and long journeys, which is a strong testament to the Hungarians' love for these traditional snacks.

Pogácsa

Praluline is a delightful French culinary creation consisting of a brioche that is infused with the sweet flavor of pink, rose sugar-coated pralines. The pastry is typically characterized by an incredibly soft, rich, and buttery texture, while the crushed pralines - a combination of Valencia almonds and Piedmont hazelnuts enrobed in rose sugar - add a distinct nuttiness, sweetness, and a nice crunchiness to the specialty. Created in 1955 by Auguste Pralus, a renowned French pastry chef and the owner of a small bakery in the town of Roanne, this sweet bread has remained a specialty of Pralus patisseries, and is regularly featured in the shops&rsquo; window displays due to its appealing and appetizing visual appearance. Praluline has been prepared in the same way for decades, although the exact recipe for the pastry is still a well-kept secret of the Pralus family. This unique specialty can be savored in different sizes at one of the Pralus patisseries throughout France, and it is said to taste the best on the day that it's been baked.