page_title: Albanian cuisine
section_title: Pastries and desserts
hierarchical_section_title: Albanian cuisine / Pastries and desserts
caption_attribution_description: Русский: Эклер English: Ecler
context_page_description: The Albanian cuisine is a representative of the cuisine of the Mediterranean. It is also an example of the Mediterranean diet based on the importance of olive oil, fruits, vegetables and fish. The cooking traditions of the Albanian people are diverse in consequence of the environmental factors that are more importantly suitable for the cultivation of nearly all kinds of herbs, vegetables and fruits. Olive oil is the most ancient and commonly used vegetable fat in Albanian cooking, produced since antiquity throughout the country particularly along the coasts.
  Hospitality is a fundamental custom of Albanian society and serving food is integral to the hosting of guests and visitors. It is not infrequent for visitors to be invited to eat and drink with locals. The medieval Albanian code of honour, called besa, resulted to look after guests and strangers as an act of recognition and gratitude.
  Albanian cuisine can be divided into three major regional cuisines. The cuisine of the northern region has a rural, coastal and mountainous origin. Meat, fish and vegetables are central to the cuisine of the northern region.
context_section_description: There is a strong tradition of home baking in the country and pâtisseries are present in every city and village across the country. Entirely Albanian desserts and pastries consist primarily of fruits including oranges and lemons that grow as well as in the country. Traditionally, fresh fruits are often eaten after a meal as a dessert. Those dishes are inspired from both Western and Eastern civilizations.
  Kanojët is a typical Sicilian pastry and very common among the Arbëreshë people, which brought that dish back into their homelands, Albania where it is popular. It is made of tube-shaped shells of fried pastry dough, filled with a sweet, creamy filling usually containing ricotta. The kanojët from Piana degli Albanesi, an Arbëreshë village, are often referred to be the best cannolo.
  Baklava is made frequently in Albania, especially around certain religious holidays of Muslims, Catholics and Orthodox. It is prepared on large trays and cut into a variety of shapes. Baklava is either with hazelnuts or walnuts sweetened with syrup.
  Petulla is a traditional fried dough made from wheat or buckwheat flour, which is as well a popular dish among the Albanians and served with powdered sugar or feta cheese and raspberry jam.
  Pandispanjë is a traditional base for several Albanian desserts and cakes based on flour, sugar, butter and eggs. A variety of fillings are used, such as jelly, chocolate, fruit and pastry cream.
  Ballokume is an Albanian cookie, which originated in Elbasan during the Middle Ages and prepared every year on Summer Day, a public holiday in the country. It has to be brewed in large copper pots, tightly whipped with a wooden spoon and baked in a wood oven.
  Fruit jam, also known as Reçel, is enjoyed all year in Albania and a major component of the Albanian cooking tradition. The fruit preserve is made by cooking the juice of the fruit or the fruit itself, which usually grow in Albania, with sugar. It is served to many dishes as a side dish.
  Zupa is a popular dessert and assembled by alternating layers of  cookies or sponge cake with pastry cream. Another similar dessert is an Albanian custard dessert called krem karamele very similar to crème brûlée. This dessert is made with milk, cream, egg yolks, sugar, vanilla and flavored with orange or lemon zest and cinnamon.
  Various kinds of hallvë are prepared across the country with some of the most common types being flour halva. Although home-cooked semolina halva and shop-produced sesame halva are also consumed. It is a typical sweet in local religious fairs around Albania.
  Tambëloriz, also known as sultjash, is a popular sweet among the Albanian population across the world. It is a kind of rice pudding made from milk, rice, cinnamon and nuts, raisins can be added, too.
  Tollumba is a fried, crispy, and sweet dessert traditionally eaten in the Balkan Peninsula. Further, it is made of bits of fried dough, similar to doughnuts, steeped in much lemony syrup. The dough contains starch and semolina, which keeps it light and crispy.
  Akullore is the Albanian word for ice cream and it is enjoyed both summer and winter. Ice cream is a popular dessert across the country's territory after a long meal. It is available at restaurants, pâtisseries and bars throughout Albania.
  Kadaif is a pastry made from long thin noodle threads filled with walnuts or pistachios and sweetened with syrup, it is sometimes served alongside baklava.
  Kabuni is a traditional cold-served Albanian dessert made of rice fried in butter, mutton broth, raisins, salt and caramelized sugar. It is then boiled before sugar, cinnamon, and ground cloves are added.
  Pastashu is made from choux pastry, filled with a cream, vanilla, coffee or chocolate-flavoured custard and then topped usually with fondant icing. This dessert is known as Éclair in France and Bignè in Italy
  Trileçe is an Albanian adaptation of the Spanish Tres leches. It is a sponge cake made of three milks from cow's, goat's and water buffaloes, while cow's milk and cream are used commonly. According to Hürriyet, Albania was the first country to introduce th
caption: Pastashu
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