Still hungry? Check out more recipes below!
Crispy-on-the-outside, soft and fluffy Palauan-style banana cocoa fritters (Tama) scented with vanilla and cinnamon, fried to golden perfection.
Capirotada is a classic Mexican bread pudding layered with toasted bolillo, piloncillo-spice syrup, nuts, dried fruit, coconut, fresh fruit, and queso fresco—rich, aromatic, and comfortingly sweet.
Priganice are Montenegrin bite-sized yeasted fritters—crisp outside, airy inside—traditionally served warm with honey, jam, or savory cheese and yogurt.
Liechtensteiner Käsknöpfle are tender spätzle-style dumplings folded with a rich blend of Emmental and Appenzeller cheese, topped with buttery caramelized onions and chives. Traditionally served with a side of applesauce for a sweet-savory balance.
Azerbaijani paxlava is a rich, layered walnut pastry made with an enriched dough and perfumed with cardamom, cinnamon, saffron, and rose water, then finished with a bright lemon-honey syrup. Fragrant and celebratory, it’s a classic for holidays and tea time.
Belizean Fry Jacks are golden, puffy fried dough pillows—crisp at the edges and airy inside—traditionally served at breakfast with beans, eggs, cheese, or jam.
A light, refreshing lemon–mint granité: icy crystals infused with bright lemon juice, zest, and fresh mint. Simple to make and perfect for hot days.
Remolino Caraqueño is a Venezuelan-style sweet swirl roll made with soft enriched dough, ribboned with guava paste, sprinkled with cinnamon, and finished with creamy queso blanco for a tangy-sweet bite.
A refreshing Hong Kong–style dessert of silky sago pearls in a creamy coconut and dairy base, brightened with sweet mango, juicy pomelo, and a hint of lime. Served chilled for a tropical, citrusy finish.
Humintas are Bolivian fresh-corn tamales lightly sweetened and scented with anise and cinnamon, folded in corn husks or banana leaves and steamed or baked until tender. Speckled with fresh cheese and sometimes raisins, they’re a cozy, street-food classic with a sweet-savory profile.
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