Sobremesa

Croatia

Pr&scaron;unate is a festive Croatian dish originating from the region of Dalmatia. In the past, pr&scaron;unate were typically prepared during the carnival season. These sweet treats are made by combining flour, eggs, water, milk, sugar, and salt. The dough is picked up with a spoon and dropped into hot oil. After the dough has been fried, pr&scaron;unate are sprinkled with powdered sugar.

Pršunate

Austria

Pr&uuml;geltorte is a famous Austrian variety of a spit cake that is commonly found at festive events such as christenings, weddings, and Christmas. It is made by pouring liquid dough onto a spit. The dough is made with eggs, butter, sugar, flour, and a bit of lemon zest. Its hollow center can be filled with cream or decorated with flowers, while its sides are sometimes covered in icing. Although pr&uuml;geltorte has a very long shelf life, it is extremely odor-sensitive. When the late Queen Elisabeth visited Tirol, she was served this royal cake that is also known as the cake of Kings.

Prügeltorte

Russia

One of Russia's most beloved desserts, ptichye moloko is a decadent cake famous for its reversed cake-to-filling ratio: the thick, but exceptionally light, almost souffl&eacute;-like layers of silky custard are separated by thin, fluffy, and moist layers of sponge cake, while the whole confection is topped with a rich chocolate ganache glaze. Ptichye moloko was first made in 1978 by Vladimir Guralnik, who was the head patisserie chef at Moscow's prestigious Praga restaurant. And just like the popular milk-flavored, meringue-filled candy bar that inspired Guralnik to make the cake version, the Russian ptichye moloko (lit. bird's milk) got its whimsical name as a reference to an old idiom denoting "something so exquisite, delicate and rare it probably doesn't even exist". Interestingly, the name caught up immediately and also seemed quite fitting, as bird's milk cake was invented during the heyday of the USSR, rapidly gaining popularity of mass proportions among the Soviet consumers despite being expensive and relatively hard to purchase at the time. In the US, this cake is still popular among Russian immigrants who often use Cool Whip and gelatin to get the right consistency.

Ptichye moloko

Portugal

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Pudim Abade de Priscos is a traditional flan dessert, specifically from the Braga region in the north of Portugal. Known for its rich flavor and smooth texture, it is made with a unique combination of ingredients that include eggs, sugar, and a distinctive component: bacon. This ingredient might sound unusual for a dessert, but it's what gives the Pudim Abade de Priscos its special flavor and silky texture. The dessert is named after a 19th-century priest from Priscos, Abade de Priscos, who was renowned for his culinary skills. The original recipe is known for having a high number of egg yolks, contributing to its rich and creamy consistency, and it is usually flavored with Port wine or other aromatics such as lemon or orange zest and cinnamon, which add complexity to its taste.
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Pudim Abade de Priscos

Although custard flans are enjoyed throughout Portugal, this orange-flavored version is traditionally associated with Algarve &ndash; the southernmost Portuguese region famous for their oranges. This simple dessert consists of a smooth egg-based custard that is enriched with orange juice and orange zest. It is typically baked in round tins, then enjoyed well-chilled. Similar varieties are also popular in Brazil.

Pudim de laranja

This traditional Brazilian dessert is a type of creamy, caramel-coated custard flan. Although there are as many variations on the dessert as there are families in Brazil (and throughout Latin America), the standard ingredients of pudim de leite condensado include sweetened condensed milk, regular whole milk, eggs, and sugar. To make the custard, the condensed milk mixture is typically poured into round molds or cake pans that have been coated with a simple caramel sauce, before it is baked in a water bath until it&rsquo;s become firm and set. According to popular belief, this simple dessert is thought to have evolved from an old Portuguese dish known as pudim de priscos, an invention that has been attributed to a certain Portuguese priest named Manuel Joaquim Machado, also known as Father Priscos. Earlier versions of pudim de leite condensado used whole milk instead of condensed milk, which made the entire process of making the dessert much more complicated and time-consuming. The present version of the pudding was born after condensed milk was introduced in the country, back in the early 19th century. This silky custard flan is usually enjoyed chilled and cut into wedges, and it is commonly served plain. Typical accompaniments to this dessert include whipped cream, berries, and fruit.

Pudim de leite condensado

This simple, yet flavorful Maltese dessert couples soaked pieces of bread with eggs, cocoa, nuts, and dried fruit. The combination is usually seasoned with orange zest and various spices such as cinnamon or nutmeg before it is baked until firm. Since Malta was a British colony, it is believed that pudina is a variation of the classic British bread pudding. The dessert can be enjoyed lukewarm or well-chilled, and it is usually served sliced and paired with coffee.

Pudina tal-ħobż

Pulut durian is a traditional Asian dessert that's popular in Malaysia, Thailand, and Singapore. It's usually made with a combination of durian flesh, glutinous rice, coconut milk, salt, sugar, and pandan leaves. The glutinous rice is seasoned with salt and steamed until done. The durian flesh is mixed with coconut milk, salt, sugar, and pandan leaves, and the mixture is boiled until the sauce develops a thick consistency. Once done, the sauce is served hot with glutinous rice.

Pulut durian

Torta de abóbora é uma sobremesa tradicional de Ação de Graças nos Estados Unidos da América e Canadá como um símbolo do Outono e da colheita. Embora quase nunca seja servida em outras partes do mundo, algumas das primeiras receitas de torta vêm da França, onde era conhecida como tourte pompion. Quando chegou à América, o nome havia mudado para pompkin pudding, em uma receita de Amelia Simmons de 1796. Hoje, a torta de abóbora tradicional consiste em um creme à base de abóbora assado em uma casca de torta. Geralmente é aromatizada com canela, cravo, gengibre e noz-moscada, enquanto o topo é decorado com chantilly. A torta de abóbora continua sendo uma das favoritas norte-americanas, não apenas no Dia de Ação de Graças, mas também durante as épocas festivas, como Halloween e Natal.

Torta de abóbora

Hiding underneath the adorable pink fondant are cubes made from two rum-soaked biscuit sponges that have been layered with a combination of nougat and jam. Once assembled, they are typically drizzled with chocolate or topped with a cocktail cherry. Punschkrapfen or punch cakes have been enjoyed for centuries in Austria, and although the origins of the cake are still a subject of debate, some believe that they can be traced all the way back to the Middle Ages. Today, these iconic Viennese cakes come in many shapes and sizes and are sold in pastry shops and bakeries throughout Austria.

Punschkrapfen

These Swedish cookies are covered in green marzipan while the inside is filled with a combination of crumbled cookies or cakes, cocoa, and punsch - Swedish liqueur that combines arrack, neutral alcohol, sugar, water, and wine&mdash;and which gives the cookies their name. The cookies are formed into rolls, and each end is dipped in chocolate. Punschrulle goes under various names, the most popular being dammsugare (vacuum cleaner), presumably because of their shape and the fact that the pastry chefs had to collect all the leftover crumbs to create the flavorful center of the cookie. In Denmark, the treat is better known as tr&aelig;stamme, while the Dutch have a similar version known as mergpijpje.

Punschrulle

Serbia

Pupinova pita é uma torta de ameixa tradicional sérvia. A base é preparada com uma combinação de farinha, margarina, açúcar, ovos, leite e fermento em pó, enquanto o recheio contém ameixas, cerejas, açúcar, amêndoas e açúcar de baunilha. A torta recebeu o nome de Mihajlo Pupin, um cientista sérvio que foi para a América e a primeira coisa que comeu lá foi uma torta de ameixa.

Pão Pita Pupinova

Puppenkrapfen are small, traditional Austrian pastries that resemble miniature krapfen. It is prepared with enriched yeasted dough that is deep-fried until golden brown, then dusted with powdered sugar. The doughnuts can be filled with jam (marmalade in Austria), with apricot jam being the favorite. The name translates as "doll doughnuts" owing to its small size. Puppenkrapfen are often enjoyed during festive occasions and holidays, especially carnival time, offering a delightful combination of a crispy exterior and a sweet, fruity filling. They are a popular treat in Austrian bakeries and at celebrations.

Puppenkrapfen

Purin is a popular Japanese dessert similar to flan or cr&egrave;me caramel. It&rsquo;s a soft, creamy custard pudding topped with a layer of caramel sauce. Unlike Western-style puddings, purin has a firmer, jiggly texture that holds its shape when unmolded. The main ingredients are eggs, milk, sugar, and sometimes vanilla, which are combined and steamed or baked at a low temperature to create a smooth, silky consistency. The dessert is then chilled and inverted onto a plate so the caramel sauce cascades over the custard. It&rsquo;s typically served cold, making it a refreshing and light treat enjoyed in Japan, often sold in convenience stores, cafes, or made at home.

Purin

Purin is a modern daifuku variation. In this take on a traditional Japanese daifuku, the filling consists of a creamy custard, which is placed inside a chewy outer layer that is made with mochi. The custard is supposed to mimic the iconic cr&egrave;me caramel, and it typically includes some amount of caramel. Some variations also include red bean paste (anko) or come served drizzled with caramel sauce.

Purin daifuku

Australia

Purini is a Fijian steamed dessert made with wheat flour and coconut cream or milk. The dessert is prepared with a mixture of flour, baking powder and baking soda, that is combined with hot coconut cream or milk. The pudding-like mixture is then added to a greased pot or tin and steamed until thoroughly cooked. It is typically flavored with vanilla essence, but it can also be enhanced with cinnamon, nutmeg, or cloves. Mashed bananas or raisins can also be added to the mixture. With a mild sweetness and a moist texture, this steamed pudding is usually accompanied by custard or butter and a cup of tea on the side. Purini is traditionally steamed within a calico cloth sprinkled with flour, which gives the dessert a soft, rubberlike membrane on the exterior. This traditional Fijian dessert is similar to the Samoan puligi and the Tongan puteni.

Purini

China

Put chai ko is a traditional snack originating from Hong Kong. It consists of brown sugar, red beans, rice flour, and wheat starch or cornstarch. The red beans are cooked and mixed with flour, sugar, and water in a pan. The thick batter is then placed into a greased tin mold and steamed until done. The snack is left to cool down and it's then taken out of the mold and served. This snack can be bought from street vendors, and in the past they would traditionally steam it in earthenware bowls, but nowadays it's mostly sold in plastic bags or aluminum cups. Put chai ko is sometimes also served on two bamboo sticks, just like an ice pop.

Put chai ko

Os puto levemente adocicados são populares bolos de arroz cozidos no vapor filipinos, tradicionalmente compostos de arroz finamente moído e encharcado que é cozido no vapor em recipientes redondos e servido fatiado. A popularidade desses bolos versáteis causou o desenvolvimento de muitas variedades modernas de puto, que geralmente variam em textura, cor, formato, tamanho e sabor. Por causa de seu sabor neutro, eles podem ser apreciados como um lanche rápido ou uma sobremesa, mas também são servidos como acompanhamento de pratos saborosos, como ensopados filipinos saudáveis.

Puto

Qatayef is an Arabian dessert and a staple of the Ramadan holiday feast. It is a sweet pancake that is usually filled with cheese or nuts such as walnuts, almonds, pistachios, or hazelnuts. Qatayef can also be consumed plain, topped with clotted cream, or drizzled with sugar syrup. It is believed that nothing is better after the Ramadan fasting than a few nights of socializing and feasting on qatayef, which is either prepared throughout the streets in food stalls or brought over to friends as a sweet gift. Although the dish has Fatimid origins, today it is very popular throughout Levant and Egypt as well, where it is baked in numerous households. The biggest qatayef was made in the city of Bethlehem, currently holding a record with a weight of 104 kilograms and 3 meters in diameter. Apart from the sweet version, qatayef can also come as a savory snack filled with cheese or served plain as a side dish.

Qatayef

Iran

Deep-fried qottab pastries are traditional Iranian sweets consisting of soft wheat dough wrapped around almond or walnut fillings. They are usually generously spiced with cinnamon, rose water, cardamom, and orange blossom, then shaped into round or crescent forms. Small in size and dusted with powdered sugar, they are a staple dessert served at numerous Iranian festivities and celebrations. Even though they originated in Yazd, nowadays these delectable sweets are prepared and enjoyed throughout the country.