page_title: Belgian cuisine
section_title: Sweet dishes and desserts
hierarchical_section_title: Belgian cuisine / Belgian cuisine / Sweet dishes and desserts
caption_attribution_description: English: closeup view of waffles. Français&#160;: Gaufres.
context_page_description: Belgian cuisine is widely varied with significant regional variations while also reflecting the cuisines of neighbouring France, Germany and the Netherlands. It is sometimes said that Belgian food is served in the quantity of German cuisine but with the quality of French food. Outside the country, Belgium is best known for its chocolate, waffles, fries and beer.
  Though Belgium has many distinctive national dishes, many internationally popular foods like hamburgers and spaghetti bolognese are also popular in Belgium, and most of what Belgians eat is also eaten in neighbouring countries. 'Belgian cuisine' therefore usually refers to dishes of Belgian origin, or those considered typically Belgian.
  Belgian cuisine traditionally prizes regional and seasonal ingredients. Ingredients typical in Belgian dishes include potatoes, leeks, grey shrimp, white asparagus, Belgian endives and local beer, in addition to common European staples including meat, cheese and butter. Belgians typically eat four meals a day, with a light breakfast, medium lunch, a snack and large dinner.
  Belgium has a plethora of dishes and products that are local to a specific area.
context_section_description: Gaufres / wafels: Begian waffles, sometimes eaten as a street snack and sold by ice-cream vans. Among the better-known styles are the Gaufre de Liège or Liège waffle, Brussels waffle, and the stroopwafel.
  Speculoos: a shortcrust cinnamon biscuit, traditionally baked for consumption on or just before Sinterklaas in the Netherlands (December 5), Belgium (December 6), and around Christmas in Germany.
  Croustillons / smoutebollen: deep-fried balls of sweet dough, eaten at fairgrounds or on special occasions like the October fair.
  Rijstevlaai: a pie with a filling based on rice pudding, native to Verviers.
  Sirop de Liège / Luikse siroop: a jam or jelly-like spread made of evaporated fruit juices.
  Cuberdon: a cone-shaped purple candy made of gum arabic originally from Ghent.
  Lacquements: thin wafer, made from wheat, cut in two horizontally, filled and coated with sugar candy syrup flavoured with orange blossom. Generally eaten during the October fair in Liège and the Sinksenfoor in Antwerp.
  Aalsterse vlaai: a regional pie from the city of Aalst, with well-known variations in the area around Aalst, such as Wetteren (Wetterse vlaai) and Kalken (Kalkense vlaai). A key ingredient are mastellen, a type of sandwich local to Aalst.
caption: Waffles
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