Baku Kitchen! An independent reference of traditional food

Dessert

613 dishes.

MauritiusPoutouSteamed rice-flour and coconut cake, faintly sweet, sold in a conePrekmurska gibanicalayered pastry of poppy seed, walnut, apple, cottage cheesePrestiñosThin fried dough sheets folded and drenched in panela syrupSwedenPrincess cakeDome of sponge, cream, custard under green marzipan.MaltaPrinjolataDome of sponge, buttercream and pine nuts, streaked with chocolate.PristiñosRibbon-edged fried dough rings soaked in panela and fig syrupRussiaPryanikspiced honey gingerbread, Tula's stamped classicRussiaPtichye molokosoufflé-like marshmallow layer under dark chocolate, cut in squaresPunschkrapfenPink-glazed cube of cake crumbs soaked in rum, jam and chocolatePuriniDense steamed pudding of cassava or flour, served with coconut cream.SingaporePutu PiringSteamed rice-flour discs filled with palm sugar, served on pandan with coconutMaltaQagħaq tal-għaselhoney rings filled with dark treacle, spicesQatayefStuffed pancakes filled with nuts or cream, fried or served fresh in syrupVenezuelaQuesilloCaramel flan made with condensed milk and whole eggsPeruQueso heladoFrozen spiced milk scraped into cups, containing no cheese at allQueso y dulceSlice of fresh cheese with quince or sweet-potato pasteLuxembourgQuetschentaartShortcrust tart of purple quetsch plums, autumn favourite.QuimbolitoSteamed sweet cake of maize or wheat flour wrapped in achira leafQuindimGlossy baked custard of egg yolk, sugar and coconutQumështorbaked milk-and-egg custard slice dusted with sugarRabarberikookRhubarb tart on shortcrust with a custard or crumble topPakistanRabriMilk reduced for hours until thick with layers of clotted skin, scented with cardamomMontenegroRafioliHalf-moon pastries filled with almond paste and iced white.RangeenaPitted dates covered in toasted flour cooked with ghee and cardamom.QatarRanginadates layered under toasted flour, butter and cardamomRanginakdates stuffed with walnuts under toasted flour, cinnamon and butterRasgullaSpongy Bengali cheese balls poached in light syrupRasmalaiFlattened cheese dumplings soaked in thickened saffron milk; Cumilla specialtyPanamaRaspaoShaved ice with fruit syrups and condensed milkNorth MacedoniaRatlukSoft rose or walnut jelly cubes rolled in sugar, served with coffee.North MacedoniaRavanijasyrup-soaked semolina sponge cakeRellenitosFried plantain dumplings filled with sweetened black beansRisalamandeCold rice pudding with almonds and cherry sauce, eaten at Christmas.NorwayRiskremCold rice pudding folded with whipped cream, served with red berry sauce.Riz bi haleebCold rice pudding scented with orange blossom or mastic, eaten from small bowls.Rødgrød med flødeRed summer-berry compote with cream, a tongue-twister classic.

  • Daktyla

    Finger-shaped pastries filled with almond and cinnamon, fried and syruped. Ready in 40 min prep and 30 min cooking. 24…

  • Debessmanna

    Cranberry semolina whipped until pale and airy, served with milk. Ready in 15 minutes prep and 25 minutes cooking. Serves…

  • Debla

    Ribbons of dough fried into rose shapes, dipped in honey and sesame. Ready in 45 min prep and 45 min…

  • Debyaza

    Pumpkin cooked down with dates, dried fruit, nuts and spices into a thick preserve. Ready in 45 minutes prep and…

  • Darabeel

    Rolled crepes with cardamom and saffron sugar. Ready in 40 minutes prep and 25 minutes cooking. About 20 rolls. A…

  • Dia

    Banana or taro simmered in thick coconut cream until soft and sweet. Ready in 20 min prep and 40 min…

  • Dhonkeyo Kajuru

    Ripe banana mashed with rice flour and coconut, then deep-fried into golden fritters. Ready in 20 minutes prep and 20…

  • Desi

    Sweet saffron rice with butter and raisins, served in small portions at ceremonies. Ready in 15 min prep and 25…

  • Debyazah

    Dried apricot and fruit compote cooked with nuts, served in small dishes. Ready in 30 minutes prep and 1 hour…

  • Dèguè

    Millet couscous in sweetened yogurt. Ready in 20 minutes prep and 30 minutes cooking. Serves 6. A dessert recipe from…