Still hungry? Check out more recipes below!
A classic Swiss Nussgipfel: flaky puff pastry filled with a sweet, fragrant mix of ground hazelnuts and almonds, honey, and warm spices, glazed with apricot and a light sugar icing.
Crisp, airy Chadian millet beignets scented with cardamom, vanilla, and nutmeg, fried in peanut oil, then dusted with powdered sugar and finished with a drizzle of honey.
Crunchy, no-bake Greek-style Trahana Clusters bound with dark chocolate and honey, studded with almonds, sesame, and raisins, and brightened with cinnamon, vanilla, and orange zest. A sweet, textural bite that’s perfect for gifting or an after-dinner treat.
Klepon are Indonesian pandan-scented glutinous rice balls filled with molten palm sugar and rolled in lightly salted grated coconut. Chewy, aromatic, and delightfully sweet, they’re best enjoyed warm, soon after cooking.
Erdenet Aaruul is a Mongolian-style dried yogurt curd snack, gently sweetened with honey and sugar, enriched with butter, and studded with raisins. Tangy, chewy, and lightly crisp once dried, it’s a portable, protein-rich treat.
Keke 'Isite are pillowy Tongan yeast doughnuts, lightly sweet and scented with vanilla and nutmeg, fried until golden and dusted with powdered sugar. Perfect with tea or coffee.
Kalamay Kasoy is a traditional Filipino sweet treat made with glutinous rice flour, enhanced by the rich creaminess of coconut milk and the crunch of cashew nuts, offering a delightful blend of textures and flavors.
Bakpia Kering Yogya is a traditional Indonesian pastry originating from Yogyakarta, featuring a flaky, crusty exterior with a sweet mung bean filling.
Latvian Pļockas is a traditional pastry made with a soft, yeasty dough filled with sweet jam and topped with a mixture of poppy seeds and sugar, offering a delightful treat for breakfast or a snack.
Charentais Galettes are delicate, buttery cookies that have a crisp texture and a subtle sweetness, perfect for an afternoon treat or a light dessert.
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