worldcuisines/food-kb-v1.1 huggingface dataset:
Baklava
Category: dessert (layered pastry)
Cuisine: Turkish
Associated cuisines: Turkish, Iranian, Greek
Area: Turkey, Iran, Greece
Countries: Turkey, Iran, Greece
Region: Western Asia
Other names: ar - Arabic: بقلاوة
arz - Egyptian Arabic: بقلاوه
az - Azerbaijani: Paxlava
ba - Bashkir: Пахлава
be - Belarusian: Пахлава
be-tarask - Belarusian (Taraškievica orthography): Пахлава
bg - Bulgarian: Баклава
bn - Bangla: বাক্‌লাভা
bs - Bosnian: Baklava
ca - Catalan: Baklava
crh - Crimean Tatar: Baqlava
cs - Czech: Baklava
cy - Welsh: Baclafa
da - Danish: Baklava
de - German: Baklava
el - Greek: Μπακλαβάς
en-simple - Simple English: Baklava
eo - Esperanto: Baklavo
es - Spanish: Baklava
et - Estonian: Baklava
eu - Basque: Baklava
fa - Persian: باقلوا
fi - Finnish: Baklava
fr - French: Baklava
gl - Galician: Baclava
gsw - Alemannic: Baklava
he - Hebrew: בקלווה
hr - Croatian: Baklava
hu - Hungarian: Baklava
hy - Armenian: Փախլավա
id - Indonesian: Baklava
it - Italian: Baklava
ja - Japanese: バクラヴァ
jv - Javanese: Baklava
ka - Georgian: ფახლავა
kk - Kazakh: Пахлава
ko - Korean: 바클라바
ku - Kurdish: Peqlewe
ky - Kyrgyz: Баклава
li - Limburgish: Baklava
lv - Latvian: Baklava
mk - Macedonian: Баклава
mn - Mongolian: Бахлава
mrj - Western Mari: Пахлава
nb - Norwegian Bokmål: Baklava
nl - Dutch: Baklava
nn - Norwegian Nynorsk: Baklava
pa - Punjabi: ਬਕਲਾਵਾ
pl - Polish: Baklawa
pnb - Western Punjabi: بقلاوہ
pt - Portuguese: Baclava
ro - Romanian: Baclava
ru - Russian: Пахлава
sco - Scots: Baklava
sh - Serbo-Croatian: Baklava
sl - Slovenian: Baklava
sq - Albanian: Bakllavaja
sr - Serbian: Баклава
sv - Swedish: Baklava
th - Thai: บาคลาวา
tr - Turkish: Baklava
tt - Tatar: Пәхләвә
ug - Uyghur: باقلاۋا
uk - Ukrainian: Пахлава
ur - Urdu: بقلاوہ
uz - Uzbek: Paxlava
vi - Vietnamese: Baklava
wuu - Wu: 果仁蜜饼
yi - Yiddish: באקלאווא
yue - Cantonese: Baklava
zh - Chinese: 巴克拉瓦

The dish is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with syrup or honey.
Bakpia pathok
Category: dessert (sweet roll)
Cuisine: Indonesian, Chinese
Associated cuisines: Indonesian, Chinese
Area: Yogyakarta, China
Countries: Indonesia, China
Region: Eastern Asia
Other names: id - Indonesian: Bakpia pathok
jv - Javanese: Bakpia Pathok

The dish usually stuffed with mung beans, but have recently come in other fillings as well, e.g. chocolate, durian and cheese.
Banitsa
Category: pastry (layered pastry)
Cuisine: Bulgarian
Associated cuisines: Bulgarian
Area: Bulgaria
Countries: Bulgaria
Region: Eastern Europe
Other names: ar - Arabic: بانيتسا
bg - Bulgarian: Баница
ca - Catalan: Banitsa
de - German: Baniza
es - Spanish: Banitsa
he - Hebrew: באניצה
hu - Hungarian: Bánica
hy - Armenian: Բանիցա
id - Indonesian: Banitsa
it - Italian: Banitsa
ja - Japanese: バニッツァ
jv - Javanese: Banitsa
ko - Korean: 바니차
nl - Dutch: Banitsa
pl - Polish: Banica
ru - Russian: Баница
sr - Serbian: Баница
tr - Turkish: Baniçka
uk - Ukrainian: Баниця
uz - Uzbek: Banitsa
zh - Chinese: 保加利亞摺餅

The dish is prepared by layering a mixture of whisked eggs, plain yogurt, and pieces of white brined cheese between filo pastry and then baking it in an oven.
Bear claw
Category: pastry (doughnut)
Cuisine: American
Associated cuisines: American
Area: United States
Countries: United States
Region: Northern America
Other names: es - Spanish: Bear claw
fr - French: Bear claw
ja - Japanese: ベアクロウ
jv - Javanese: Cakar bruwang
ko - Korean: 베어 클로
ru - Russian: Медвежий коготь
uk - Ukrainian: Ведмежий кіготь
uz - Uzbek: Ayiq panjasi

The dish is a sweet, yeast-raised pastry. It include the basic ingredients such as eggs, yeast, flour, milk, sugar, and butter. It is also made with "sweet dough" which is "bread dough with more shortening than usual". It is usually filled with almond paste, and sometimes raisins, and often shaped in a semicircle with slices along the curved edge, or rectangular with partial slices along one side.
Bedfordshire clanger
Category: dumpling (suet dumpling)
Cuisine: British
Associated cuisines: British
Area: Bedfordshire, Buckinghamshire, Hertfordshire, Cambridgeshire, Huntingdonshire
Countries: United Kingdom
Region: Northern Europe
Other names: he - Hebrew: בדפורדשייר קלנגר
it - Italian: Bedfordshire clanger
jv - Javanese: Bedfordshire clanger
ru - Russian: Бедфордширский клэнгер

The dish is an elongated suet crust dumpling. It was traditionally boiled in a cloth like other suet puddings, though some modern recipes use a shortcrust or other pastry and suggest baking it like a pasty. The dumpling can be filled with liver and onion, bacon and potatoes, pork and onions, or other meat and Vegetable, and flavoured with the garden herb sage.
Bethmännchen
Category: pastry (almond pastry)
Cuisine: German
Associated cuisines: German
Area: Germany
Countries: Germany
Region: Western Europe
Other names: cs - Czech: Bethmännchen
de - German: Bethmännchen
el - Greek: Μπέτμανχεν
es - Spanish: Bethmännchen
eu - Basque: Bethmännchen
fr - French: Bethmännchen
he - Hebrew: בתמנשן
hy - Armenian: Բեթմենխեն
it - Italian: Bethmännchen
ru - Russian: Бетменхен
sq - Albanian: Bethmännchen
tr - Turkish: Bethmännchen
uk - Ukrainian: Бетменхен

The dish is a pastry made from marzipan with almond, powdered sugar, rosewater, flour and egg.
Bichon au citron
Category: pastry (flaky pastry)
Cuisine: French
Associated cuisines: French
Area: France
Countries: France
Region: Western Europe
Other names: fr - French: Bichon au citron
tr - Turkish: Bichon au citron

The dish is a pastry that it is made of puff pastry. A major distinguishing feature is that it is filled with lemon curd. The outer layer of sugar is sometimes partially caramelized.
Bierock
Category: bread (bread roll)
Cuisine: Russian
Associated cuisines: German, American, Argentinian
Area: Russia, Germany, United States, Argentina
Countries: Russia, Germany, United States, Argentina
Region: Western Europe
Other names: de - German: Bierock
es - Spanish: Pirok
jv - Javanese: Bierock
ru - Russian: Бирак

The dish is a yeast dough pastry pocket sandwich with savory filling. The soft yeast rolls contain some sugar, butter and eggs, and either warm water, milk, or a mix of both. The filling is a basic mix of onion, ground beef and cabbage which can be made more complicated by the addition of different cheese blends, condiments and seasonings like caraway seeds.
Birnbrot
Category: bread (bread roll)
Cuisine: Swiss
Associated cuisines: Swiss
Area: Switzerland
Countries: Switzerland
Region: Western Europe
Other names: cs - Czech: Birnbrot
de - German: Birnbrot
fr - French: Birnbrot
he - Hebrew: בירנברוט
it - Italian: Birnbrot
jv - Javanese: Birnbrot
ru - Russian: Грушевый хлеб
uk - Ukrainian: Грушевий хліб

The dish is a bread with a filling of dried pears. Besides dried pears the filling also contains raisins, walnuts and other dried fruit such as apples or figs. The filling is additionally flavored with candied fruit, coriander, cinnamon, star anise, anise, clove and some sort of alcohol.
Bizcocho
Category: pastry, cake, cookies (pastry, cake, cookies)
Cuisine: Spanish
Associated cuisines: Uruguayan, Chilean, Dominican, Bolivian, Ecuadorian, American
Area: Spain, Uruguay, Chile, Dominica, Bolivia, Ecuador, United States
Countries: Spain, Uruguay, Chile, Dominica, Bolivia, Ecuador, United States
Region: Caribbean
Other names: es - Spanish: Bizcocho
jv - Javanese: Bizcocho
ru - Russian: Бискочо

The dish is the name given range of pastries, cakes or cookies.
Bossche bol
Category: pastry (choux pastry)
Cuisine: Dutch
Associated cuisines: Dutch
Area: Hague
Countries: Netherlands
Region: Western Europe
Other names: he - Hebrew: בושה
ja - Japanese: ボッシュ・ボール
nl - Dutch: Bossche bol
pt - Portuguese: Bossche bol
uk - Ukrainian: Босе-бол
zh - Chinese: 登波士球

The dish is effectively a large filled choux pastry, about 12 cm in diameter, filled with whipped cream and coated entirely or almost entirely with (usually dark) chocolate fondant icing.
Bougatsa
Category: pastry (filo pastry)
Cuisine: Greek
Associated cuisines: Greek
Area: Serres, Thessaloniki
Countries: Greece
Region: Southern Europe
Other names: ar - Arabic: بوغاتسا
bg - Bulgarian: Бугаца
ca - Catalan: Bougatsa
de - German: Bougatsa
el - Greek: Μπουγάτσα
es - Spanish: Bougatsa
he - Hebrew: בוגטסה
hy - Armenian: Բուգացա
it - Italian: Bougatsa
jv - Javanese: Bougatsa
ko - Korean: 부가사
la - Latin: Mpugatsa
ro - Romanian: Bougatsa
ru - Russian: Бугаца
sr - Serbian: Бугаца
tr - Turkish: Bougatsa
uk - Ukrainian: Бугаца

The dish is a breakfast food (sweet or savoury), or mid-morning snack, or midday snack. It has several versions with their own filling, with the most popular the cream that has semolina custard filling used as a sweet food and dessert.
Boyoz
Category: pastry (flaky pastry)
Cuisine: Turkish
Associated cuisines: Turkish
Area: Izmir
Countries: Turkey
Region: Western Asia
Other names: ar - Arabic: بيوظ
ca - Catalan: Boyoz
es - Spanish: Boyoz
fr - French: Boyoz
he - Hebrew: בויוס
jv - Javanese: Boyoz
ru - Russian: Бойоз
tr - Turkish: Boyoz
uk - Ukrainian: Бойоз

The dish is a pastry. The most widely preferred is plain, without addition of meat or cheese or spinach stuffings.
Bridie
Category: pastry (savoury pie)
Cuisine: Scottish
Associated cuisines: Scottish
Area: Forfar
Countries: Scotland
Region: Northern Europe
Other names: jv - Javanese: Bridie
ko - Korean: 브라이디
ru - Russian: Брейди
sco - Scots: Bridie
uk - Ukrainian: Брайді

The dish is a meat filled pastry consisting of minced steak, butter, and beef suet seasoned with salt and pepper. It is sometimes made with minced onions. Before baking, the filling is placed on pastry dough, which is then folded into a semi-circular shape; finally, the edges are crimped. If the baker pokes one hole in the top of it, this indicates that it is plain, or without onions; two holes mean that it does contain onions
Briouat
Category: pastry (flaky pastry)
Cuisine: Moroccan
Associated cuisines: Moroccan
Area: Morocco
Countries: Morocco
Region: Northern Africa
Other names: ar - Arabic: بريوات
ca - Catalan: Briuat
el - Greek: Μπριουάτ
es - Spanish: Breuat
eu - Basque: Briouat
fr - French: Briouate
ig - Igbo: Briouat
jv - Javanese: Briouat
nl - Dutch: Briouette
pt - Portuguese: Briouat
sw - Swahili: Briouat

The dish is a sweet or savory flaky pastry. It is filled with meat (mostly chicken or lamb) or fish and shrimp, mixed with cheese, lemon and pepper. They are wrapped in a paper-thin dough in a triangular or cylindrical shape. It can also be sweet, filled with almond or peanut paste and fried, then dipped in warm honey flavored with orange blossom water. It is fried or baked and then sprinkled with herbs, spices and sometimes with powdered sugar.
Bruttiboni
Category: biscuit (almond biscuit, hazelnut biscuit)
Cuisine: Italian
Associated cuisines: Italian
Area: Prato, Tuscany, Gavirate, Lombardy
Countries: Italy
Region: Southern Europe
Other names: fa - Persian: بروتیبونی
fr - French: Brutti ma buoni
it - Italian: Brutti e buoni
ko - Korean: 브루티 마 부오니

The dish is a type of hazelnut or almond-flavoured biscuit. These biscuits are made by incorporating meringue, which is an egg white and sugar mixture, with roasted chopped nuts. The biscuits are crunchy on the outside with a soft texture in the middle.
Bundevara
Category: pastry (baked pie)
Cuisine: Serbian
Associated cuisines: Serbian
Area: Serbia
Countries: Serbia
Region: Southern Europe
Other names: bg - Bulgarian: Тиквеник
he - Hebrew: בונדווארה
jv - Javanese: Bundevara
mk - Macedonian: Тиквеник
ru - Russian: Бундевара
sq - Albanian: Bundevara
uk - Ukrainian: Тиквеник

The dish is a sweet pie made of rolled phyllo, filled with sweetened grated pumpkin pulp and baked in an oven. Occasionally nutmeg, cinnamon or similar spices may be added, or raisins or grated lemon rinds. It is usually dusted with icing sugar and/or vanilla sugar, and is served hot or cold. The pumpkins (or squashes) with more intense coloured pulp (richer in carotene) are more appreciated.
Butterkaka
Category: pastry (bread roll)
Cuisine: Global
Associated cuisines: Global
Area: Global
Countries: Global
Region: Global
Other names: fi - Finnish: Bostonkakku
sq - Albanian: Butterkaka
sv - Swedish: Butterkaka

The dish is composed of rolled buns. The buns are made in the usual way, by rolling out the yeast dough, adding the almond–cinnamon filling, rolling it up, and cutting the log into smaller rolls. These are laid beside each other, with one cut surface down, in a baking pan (usually circular), and during the process of rising and baking, the buns stick together. It is often garnished with vanilla custard and glaze.
Canelé
Category: pastry (pastry)
Cuisine: French
Associated cuisines: French
Area: Bordeaux
Countries: France
Region: Western Europe
Other names: ca - Catalan: Acanalat
de - German: Bordeaux
es - Spanish: Canelé
eu - Basque: Canelat
fr - French: Cannelé
gl - Galician: Canelé
he - Hebrew: קנלה
id - Indonesian: Canelé
it - Italian: Canelé
ja - Japanese: カヌレ
jv - Javanese: Canelé
ko - Korean: 카늘레
nl - Dutch: Canelé
nrf - Norman: Canelé
ru - Russian: Канеле
th - Thai: กานเล
tr - Turkish: Canelé
zh - Chinese: 可麗露

The dish is a small pastry flavored with rum and vanilla with a soft and tender custard center and a dark, thick caramelized crust. It takes the shape of a small, striated cylinder up to five centimeters in height with a depression at the top.
Cannoli
Category: pastry (fried dough)
Cuisine: Italian
Associated cuisines: Italian
Area: Sicily, Palermo, Catania, Ramacca
Countries: Italy
Region: Southern Europe
Other names: ar - Arabic: كانولي
ary - Moroccan Arabic: كانولي
az - Azerbaijani: Kannoli
bg - Bulgarian: Сицилианско каноло
ca - Catalan: Cannoli
cs - Czech: Cannolo
de - German: Cannolo
el - Greek: Καννόλι
eo - Esperanto: Kanoloj
es - Spanish: Cannolo
et - Estonian: Cannoli
eu - Basque: Cannolo
fa - Persian: کانولی
fr - French: Cannolo
he - Hebrew: קנולי
hu - Hungarian: Cannolo
hy - Armenian: Կանոլի
id - Indonesian: Cannoli
it - Italian: Cannolo siciliano
ja - Japanese: カンノーロ
jv - Javanese: Cannoli
ko - Korean: 칸놀로
mk - Macedonian: Каноли
ms - Malay: Cannoli
nap - Neapolitan: Cannuolo
nb - Norwegian Bokmål: Cannoli
nl - Dutch: Cannoli
pl - Polish: Cannolo
pt - Portuguese: Cannoli
ru - Russian: Канноли
scn - Sicilian: Cannolu
sq - Albanian: Cannoli
sr - Serbian: Каноли
sv - Swedish: Cannoli
tl - Tagalog: Kanoli
tr - Turkish: Cannoli
uk - Ukrainian: Каннолі
zh - Chinese: 奶油甜馅煎饼卷

The dish is a pastry consisting of a tube-shaped shell of fried pastry dough, filled with a sweet, creamy filling containing ricotta cheese.
Carac
Category: pastry (baked pie)
Cuisine: Swiss
Associated cuisines: Swiss
Area: Romandy
Countries: Switzerland
Region: Western Europe
Other names: cs - Czech: Carac
de - German: Carac
es - Spanish: Carac
fr - French: Carac
he - Hebrew: קאראק
nb - Norwegian Bokmål: Carac
pl - Polish: Carac
ru - Russian: Карак
sq - Albanian: Carac

The dish is a tart-like dessert pastry traditionally made of ingredients such as chocolate, cream, fondant, and shortbread pie crust. It consists of a pie crust filled with a light ganache of blended cream and chocolate that is covered with green colored icing or fondant.
Chatti pathiri
Category: pastry (layered pastry)
Cuisine: Indian
Associated cuisines: Indian
Area: Kerala
Countries: India
Region: Southern Asia
Other names: jv - Javanese: Chatti pathiri
ml - Malayalam: ചട്ടിപ്പത്തിരി

The dish uses pastry sheets or pancakes made with flour, egg, oil and water. The filling can be sweet, made with sweetened seasoned beaten eggs, nuts and raisins, or savoury, with the traditional meat filling used in samosas or savoury puffs. The flour is kneaded into soft dough and rolled into thin pancakes which are softened in milk and arranged in layers with filling between them and baked. It is considered an essential part of any festival, pre- and post-wedding events.
Cheesymite scroll
Category: roll (cheese roll)
Cuisine: Australian
Associated cuisines: Australian
Area: Australia
Countries: Australia
Region: Australia and New Zealand
Other names: ar - Arabic: حلزونة الجبن
arz - Egyptian Arabic: تشيزيمايت سكرول
es - Spanish: Cheesymite scroll

The dish is a savoury baked food. It consists of a spiral of baked bread similar to a pain aux raisins with a thick, dark brown food spread and cheese in place of raisins.
Chouquette
Category: pastry (choux pastry)
Cuisine: French
Associated cuisines: French
Area: France
Countries: France
Region: Western Europe
Other names: de - German: Chouquette
fr - French: Chouquette
he - Hebrew: שוקט
ja - Japanese: シューケット
ru - Russian: Шукет
sq - Albanian: Chouquette
tr - Turkish: Chouquette

The dish are small pieces of pastry consisting of small spheres of choux pastry, sugared and baked. The dish was known in the 16th century, and was originally applied to small savoury spheres. Since the late 17th century it have been sweet.
Choux pastry
Category: pastry (choux pastry)
Cuisine: French
Associated cuisines: French
Area: France
Countries: France
Region: Western Europe
Other names: ar - Arabic: عجينة الشو
bg - Bulgarian: Шу тесто
ca - Catalan: Massa de lioneses
cs - Czech: Odpalované těsto
de - German: Brandmasse
es - Spanish: Pasta choux
fa - Persian: خمیر پفی
fr - French: Pâte à choux
fy - Western Frisian: Kôkdaai
he - Hebrew: בצק רבוך
hu - Hungarian: Égetett tészta
hy - Armenian: Եփովի խմոր
id - Indonesian: Adonan sus
is - Icelandic: Vatnsdeig
it - Italian: Pasta choux
ja - Japanese: シュー皮
jv - Javanese: Choux pastry
ka - Georgian: შუს ცომი
ko - Korean: 슈 페이스트리
nb - Norwegian Bokmål: Forvellede masser
nl - Dutch: Soezendeeg
pl - Polish: Ciasto parzone
pt - Portuguese: Massa choux
ru - Russian: Заварное тесто
sv - Swedish: Petit-chou
th - Thai: แป้งชู
tr - Turkish: Şu hamuru
uk - Ukrainian: Заварне тісто
zh - Chinese: 花結酥皮

The dish is a delicate pastry dough used in many pastries. The essential ingredients are butter, water, flour and eggs. Instead of a raising agent, it employs its high moisture content to create steam, as the water in the dough evaporates when baked, puffing the pastry.
Cinnamon roll
Category: pastry (bread roll)
Cuisine: Swedish
Associated cuisines: Swedish
Area: Northern Europe, North America
Countries: Sweden, Austria, Estonia, Germany
Region: Western Europe
Other names: ar - Arabic: لفافة القرفة
az - Azerbaijani: Darçınlı rulet
bar - Bavarian: Kanelbulle
ca - Catalan: Espiral de canyella
cs - Czech: Skořicový šnek
da - Danish: Kanelsnegl
de - German: Zimtschnecke
en-simple - Simple English: Cinnamon roll
es - Spanish: Rollo de canela
et - Estonian: Kaneelirull
fa - Persian: رول دارچینی
fi - Finnish: Korvapuusti
fr - French: Kanelbulle
he - Hebrew: שבלול קינמון
hy - Armenian: Կաթնահաց
id - Indonesian: Roti gulung kayu manis
io - Ido: Kanelbulle
it - Italian: Kanelbulle
ja - Japanese: シナモンロール
jv - Javanese: Kanelbullar
ka - Georgian: დარიჩინის ფუნთუშა
ko - Korean: 시나몬 롤
ku - Kurdish: Fesalî
mk - Macedonian: Ролат од цимет
nb - Norwegian Bokmål: Skillingsbolle
nl - Dutch: Kaneelbroodje
nn - Norwegian Nynorsk: Kanelbolle
pl - Polish: Kanelbulle
pt - Portuguese: Kanelbulle
ru - Russian: Улитка с корицей
sq - Albanian: Role kanelle
sr - Serbian: Цимет ролница
sv - Swedish: Kanelbulle
th - Thai: ซินนามอนโรล
tl - Tagalog: Cinnamon roll
tr - Turkish: Tarçınlı çörek
uk - Ukrainian: Булочка з корицею
vi - Vietnamese: Bánh quế cuộn
yue - Cantonese: 玉桂卷
zh - Chinese: 肉桂捲

The dish consists of a rolled sheet of yeast-leavened dough onto which a cinnamon and sugar mixture (and brown sugar, raisins or other ingredients in some cases) is sprinkled over a thin coat of butter. The dough is then rolled, cut into individual portions and baked.
Coca
Category: pizza, pastry (pizza, pastry)
Cuisine: Catalan
Associated cuisines: Catalan
Area: Catalonia
Countries: Spain
Region: Southern Europe
Other names: ar - Arabic: كوكة
ca - Catalan: Coca
de - German: Coca
es - Spanish: Coca
fr - French: Coca catalane
it - Italian: Coca
ja - Japanese: コカ
jv - Javanese: Coca
ko - Korean: 코카
ru - Russian: Кока
uk - Ukrainian: Кока
uz - Uzbek: Koka

The dish with four main varieties: sweet, savoury, closed and open. All of them use dough as the main ingredient, which is then decorated. This dough can be sweet or savoury. If it is sweet, eggs and sugar are added, and if it is savoury, yeast and salt. As regards the topping or filling, fish and Vegetable are usual at the coast whilst inland they prefer fruit, nuts, cheese and meat. It is almost any kind of bread-based product. Its size can vary from 5 cm up to 1 metre. There are various presentations: Sweet or savory, depending on the ingredients and condiments.Open or covered. The covered type with its filling on the inside. It can be both sweet and salty. The open type is the typical with its content on top. Most are like this.
Conejito
Category: pastry (sweet bread)
Cuisine: Chilean
Associated cuisines: Chilean
Area: Chile
Countries: Chile
Region: South America

The dish is a pastry filled with custard, and not fried. The dough is made with flour, eggs, sugar, milk, leavening, and butter. The filling is made with corn starch, egg yolks, milk, sugar, and vanilla.
Conversation tart
Category: dessert (tart)
Cuisine: French
Associated cuisines: French
Area: France
Countries: France
Region: Western Europe
Other names: fr - French: Tarte conversation
sq - Albanian: Tarta e bisedës
tr - Turkish: Conversation tart

The dish is a type of tart made with puff pastry that is filled with sweet almond custard cream and topped with royal icing.
Cornulețe
Category: pastry (cookies)
Cuisine: Romanian, Moldovan
Associated cuisines: Romanian, Moldovan
Area: Romania, Moldova
Countries: Romania, Moldova
Region: Eastern Europe
Other names: ca - Catalan: Cornulețe
fr - French: Cornulețe
jv - Javanese: Cornuléțé
ro - Romanian: Cornulețe

The dish is a pastry aromatised with vanilla or rum extract/essence, as well as lemon rind, and stuffed with Turkish delight, jam, chocolate, cinnamon sugar, walnuts, and/or raisins, with the shape representing a crescent
Cream horn
Category: pastry (flaky pastry)
Cuisine: Greek
Associated cuisines: Greek
Area: Greece
Countries: Greece
Region: Southern Europe
Other names: ar - Arabic: قرن الكريمة
es - Spanish: Cuerno de crema
he - Hebrew: קרן קצפת
jv - Javanese: Sungu krim
pl - Polish: Rurka z kremem

The dish is a pastry made with flaky pastry and whipped cream. The shape is made by winding overlapping pastry strips around a conical thin sheet metallic mold. After baking, a spoonful of jam or fruit is added and the pastry is then filled with whipped cream. The pastry can also be moistened and sprinkled with sugar before baking for a sweeter, crisp finish.
Crêpes Suzette
Category: dessert (dessert)
Cuisine: French
Associated cuisines: French
Area: France
Countries: France
Region: Western Europe
Other names: ar - Arabic: كريب سوزيت
de - German: Crêpe Suzette
es - Spanish: Crêpe Suzette
fr - French: Crêpe Suzette
he - Hebrew: קרפ סוזט
it - Italian: Crêpe Suzette
ja - Japanese: クレープシュゼット
ko - Korean: 크레프 쉬제트
la - Latin: Crispae Suzette
ms - Malay: Crêpes Suzette
nb - Norwegian Bokmål: Crêpe Suzette
nl - Dutch: Crêpe suzette
pt - Portuguese: Crêpe Suzette
ru - Russian: Блинчики Сюзетт
th - Thai: แคร็ปซูว์แซ็ต
uk - Ukrainian: Млинці Сюзетт
uz - Uzbek: Syuzett blinchiklari
yue - Cantonese: 鮮橙班戟

The dish is a dessert consisting of crepes with a sauce of caramelized sugar and butter, tangerine or orange juice, zest, and orange liqueur on top.
Crocetta di Caltanissetta
Category: pastry (biscuit)
Cuisine: Italian
Associated cuisines: Italian
Area: Italy
Countries: Italy
Region: Southern Europe
Other names: fr - French: Crocetta de Caltanissetta
it - Italian: Crocetta di Caltanissetta
jv - Javanese: Crocetta saka Caltanissetta

The dish is a traditional sweet pastry. It is made by almonds, sugar, sweet lemon purée, oranges or other fruit typical of the area, pistachio and icing sugar.