worldcuisines/food-kb-v1.1 huggingface dataset:
Roti tissue
Category: bread (sweet flatbread)
Cuisine: Malaysian, Singaporean
Associated cuisines: Malaysian, Singaporean
Area: Malaysia, Singapore
Countries: Malaysia, Singapore
Region: South Eastern Asia
Other names: bn - Bangla: টিস্যু রুটি
id - Indonesian: Roti tisu
ja - Japanese: ロティ・ティシュ
jv - Javanese: Roti tisu
ms - Malay: Roti tisu
th - Thai: โรตีตีซู

The dish is a sweet flatbread. It may be coated with sweet substances, such as sugar and jam, or eaten with condiments such as ice cream.
Roze koek
Category: pastry (cake)
Cuisine: Dutch
Associated cuisines: Dutch
Area: Netherlands
Countries: Netherlands
Region: Western Europe
Other names: ar - Arabic: روز كوك
ca - Catalan: Roze koek
de - German: Roze Koek
es - Spanish: Roze koek
id - Indonesian: Roze koek
jv - Javanese: Roze koek
nl - Dutch: Roze koek
pt - Portuguese: Roze koek

The dish is a pastry. It consists of a round, flat, dense cake with a layer of pink fondant icing, similar to black and white cookies. On occasion the cakes are sold in alternative varieties, with the pink icing replaced by a different colour.
Rugelach
Category: pastry (flaky pastry)
Cuisine: Jewish
Associated cuisines: Jewish
Area: Poland
Countries: Poland
Region: Eastern Europe
Other names: de - German: Rugelach
es - Spanish: Rugelach
fa - Persian: روکلاچ
fi - Finnish: Rugelach
he - Hebrew: רוגלך
it - Italian: Rugelach
ja - Japanese: ルゲラー
jv - Javanese: Rugelach
pt - Portuguese: Rugelach
ru - Russian: Ругелах
sv - Swedish: Rugelach
uk - Ukrainian: Ругелах
uz - Uzbek: Rugelax
vi - Vietnamese: Rugelach
zh - Chinese: 可頌餅乾

The dish is a filled baked confection. Traditional are made in the form of a crescent by rolling a triangle of dough around a filling. An alternative form is constructed much like a strudel or nut roll, but unlike those, the rolled dough and filling are cut into slices before baking.
Runeberg torte
Category: pastry (cake)
Cuisine: Finnish
Associated cuisines: Finnish
Area: Finnish
Countries: Finland
Region: Northern Europe
Other names: az - Azerbaijani: Runeberqa keksləri
be - Belarusian: Рунеберг
cs - Czech: Runebergův dort
da - Danish: Runebergtærte
de - German: Runeberg-Törtchen
es - Spanish: Johan Ludvig Runeberg
et - Estonian: Runebergi kook
fi - Finnish: Runebergintorttu
fr - French: Runebergintorttu
he - Hebrew: רונברג טורט
hu - Hungarian: Runeberg torta
it - Italian: Runebergintorttu
ja - Japanese: ルーネベリタルト
jv - Javanese: Runeberg torte
ko - Korean: 루네베리 토르테
mk - Macedonian: Рунеберг торта
nb - Norwegian Bokmål: Runebergstårta
nn - Norwegian Nynorsk: Runebergstårta
pl - Polish: Tarta Runeberga
pt - Portuguese: Torta Runeberg
ru - Russian: Пирожное Рунеберга
sk - Slovak: Runebergova torta
sv - Swedish: Runebergstårta
tr - Turkish: Runeberg keki
vro - Võro: Runebergi kuuk

The dish is a torte flavored with almonds and arrack or rum and weighing about 100 grams. It usually has raspberry jam encircled by a ring of icing on top.
Jalebi
Category: dessert (dessert)
Cuisine: Indian Subcontinent, Western Asian, African
Associated cuisines: Indian Subcontinent, Western Asian, African
Area: Indian subcontinent, Western Asia, Africa
Countries: Afghanistan, Algeria, Azerbaijan, Bangladesh, Egypt, Ethiopia, Fiji, India, Iran, Iraq, Nepal, Pakistan, Sri Lanka, Syria, Tunisia, Turkey
Region: Northern Africa
Other names: ar - Arabic: الزلابية
ary - Moroccan Arabic: زلابية
as - Assamese: জেলেপী
awa - Awadhi: जीलेबी
az - Azerbaijani: Jalebi
be - Belarusian: Джалебі
bg - Bulgarian: Джалеби
bh - Bhojpuri: जिलेबी
bn - Bangla: জিলাপি
ca - Catalan: Zlabia
ce - Chechen: Джалеби
de - German: Jalebi
es - Spanish: Yalebi
fa - Persian: زولبیا
fi - Finnish: Jalebi
fr - French: Zlabia
gu - Gujarati: જલેબી
he - Hebrew: זלאביה
hi - Hindi: जलेबी
hif - Fiji Hindi: Jalebi
hy - Armenian: Ջալեբի
it - Italian: Jalebi
ja - Japanese: ジャレビ
jv - Javanese: Jalébi
kn - Kannada: ಜಿಲೇಬಿ
ko - Korean: 잘레비
mai - Maithili: जलेबी
ml - Malayalam: ജിലേബി
mni - Manipuri: ꯖꯂꯦꯕꯤ
mr - Marathi: जिलबी
my - Burmese: ဂျလေဘီ
ne - Nepali: जेरी
nl - Dutch: Jalebi
pa - Punjabi: ਜਲੇਬੀ
pl - Polish: Jalebi
pnb - Western Punjabi: جلیبی
pt - Portuguese: Jalebi
ru - Russian: Джалеби
sd - Sindhi: جليبي
ta - Tamil: ஜிலேபி
te - Telugu: జిలేబీ
tr - Turkish: Zulbiye
uk - Ukrainian: Джалебі
ur - Urdu: جلیبی
uz - Uzbek: Zulbiya
vi - Vietnamese: Jalebi
yi - Yiddish: זאלאביע
zh - Chinese: 炸糖漿甜麵圈

The dish is made by deep-frying flour (plain flour or all-purpose flour) batter in pretzel or circular shapes, which are then soaked in sugar syrup. It is eaten with yogurt or sweet, condensed-milk-based dish along with optional other flavors such as scented water.
Zeeuwse bolus
Category: pastry (bread, cake)
Cuisine: Dutch
Associated cuisines: Dutch
Area: Zeeland
Countries: Netherlands
Region: Western Europe
Other names: fr - French: Bolus zélandais
id - Indonesian: Zeeuwse bolus
jv - Javanese: Zeeuwse bolus
nl - Dutch: Zeeuwse bolus
pl - Polish: Zeeuwse bolus
pt - Portuguese: Zeeuwse bolus
ru - Russian: Зеландский болюс
uk - Ukrainian: Зеландський болюс
zea - Zeelandic: Bolus

The dish is a sweet pastry. They are made by baking a white bread dough rolled in dark brown sugar in a spiral shape, lemon zest (rare and only in some parts of the region) and cinnamon. The shape of a bolus differs between bakers. They are often eaten with coffee, and in some parts of the region the flatter underside is covered with butter.
Xuixo
Category: pastry (fried pastry)
Cuisine: Spanish
Associated cuisines: Spanish
Area: Catalonia
Countries: Spain
Region: Southern Europe
Other names: ca - Catalan: Xuixo
es - Spanish: Suso
fr - French: Xuixo
he - Hebrew: שושו
jv - Javanese: Xuixo
ru - Russian: Шушу

The dish is a deep-fried, sugar-coated cylindrical pastry filled with crema catalana. Commonly eaten for breakfast or tea.
Vol-au-vent
Category: pastry (flaky pastry)
Cuisine: French
Associated cuisines: French
Area: France
Countries: France
Region: Western Europe
Other names: be-tarask - Belarusian (Taraškievica orthography): Валяваны
ca - Catalan: Vol-au-vent
cs - Czech: Vol-au-vent
de - German: Vol-au-vent
eo - Esperanto: Volovano
es - Spanish: Volován
eu - Basque: Boloban
fa - Persian: ولووان
fi - Finnish: Vol-au-vent
fr - French: Vol-au-vent
hy - Armenian: Վոլովան
id - Indonesian: Vol-au-vent
it - Italian: Vol-au-vent
ja - Japanese: ヴォル・オ・ヴァン
jv - Javanese: Vol-au-vent
lb - Luxembourgish: Paschtéit
li - Limburgish: Körfke
nl - Dutch: Pasteitje
pl - Polish: Vol-au-vent
pt - Portuguese: Vol-au-vent
ru - Russian: Волован
sq - Albanian: Vol-au-vent
sr - Serbian: Волован
sv - Swedish: Volauvent
tr - Turkish: Volovan
uk - Ukrainian: Волован
yue - Cantonese: 酥盒

The dish is a small hollow case of puff pastry. It is typically made by cutting two circles in rolled out puff pastry, cutting a hole in one of them, then stacking the ring-shaped piece on top of the disc-shaped piece.  The pastry is cooked, then filled with any of a variety of savory or sweet fillings. It it is usually served as an appetizer or a small snack, filled with chicken or fish.
Rustico
Category: pastry (flaky pastry)
Cuisine: Italian
Associated cuisines: Italian
Area: Salento, Apulia
Countries: Italy
Region: Southern Europe
Other names: ar - Arabic: روستيكو
es - Spanish: Rústico
it - Italian: Rustico
mk - Macedonian: Рустико

The dish is a snack made with puff pastry and stuffings that vary by style. A common preparation uses puff pastry, tomato, and mozzarella. It is part of the street food tradition and can be found in bar, bakery, and rotisserie.
Sachertorte
Category: cake (torte)
Cuisine: Austrian
Associated cuisines: Austrian
Area: Vienna
Countries: Austria
Region: Western Europe
Other names: af - Afrikaans: Sachertorte
an - Aragonese: Tarta Sacher
ar - Arabic: تورتة زاخر
bar - Bavarian: Sacher-Tuatn
be - Belarusian: Торт Захер
be-tarask - Belarusian (Taraškievica orthography): Захэр
bg - Bulgarian: Торта Сахер
bs - Bosnian: Sacher-torta
ca - Catalan: Pastís Sacher
cs - Czech: Sacherův dort
cy - Welsh: Sachertorte
da - Danish: Sachertorte
de - German: Sachertorte
en-simple - Simple English: Sachertorte
eo - Esperanto: Sacher-torto
es - Spanish: Tarta Sacher
fa - Persian: تورته زاخر
fi - Finnish: Sacherkakku
fr - French: Sachertorte
ga - Irish: Sachertorte
gl - Galician: Torta Sacher
he - Hebrew: זאכרטורטה
hr - Croatian: Sacher-torta
hu - Hungarian: Sacher-torta
hy - Armenian: Զախեր
id - Indonesian: Sachertorte
it - Italian: Torta Sacher
ja - Japanese: ザッハトルテ
jv - Javanese: Sachertorté
ka - Georgian: ზახერი
ko - Korean: 자허토르테
la - Latin: Torta Sacher
mk - Macedonian: Торта Захер
mr - Marathi: झाखरटोर्ट
ms - Malay: Sachertorte
nb - Norwegian Bokmål: Sachertorte
nl - Dutch: Sachertorte
pl - Polish: Tort Sachera
pt - Portuguese: Sachertorte
ru - Russian: Захер
sk - Slovak: Sacherova torta
sl - Slovenian: Torta Sacher
sr - Serbian: Захер торта
sv - Swedish: Sachertårta
tt - Tatar: Захер
uk - Ukrainian: Захер
vi - Vietnamese: Bánh torte Sacher
yue - Cantonese: 奧地利朱古力蛋糕
zh - Chinese: 萨赫蛋糕

The dish is a chocolate cake, or torte. The cake consists of a dense chocolate cake with a thin layer of apricot jam in between two halves, coated in dark chocolate icing on the top and sides. It is traditionally served with unsweetened whipped cream.
Schaumrolle
Category: pastry (flaky pastry)
Cuisine: Austrian
Associated cuisines: Austrian
Area: Austria
Countries: Austria
Region: Western Europe
Other names: cs - Czech: Kremrole
de - German: Schillerlocke
es - Spanish: Schillerlocke
jv - Javanese: Schaumrolle
lb - Luxembourgish: Crèmëflütt
ru - Russian: Трубочка с кремом
sr - Serbian: Шамролне
uk - Ukrainian: Трубочка з кремом

The dish is a confection. They consist of a cone or tube of puff pastry filled with whipped cream or meringue. They are about 3 inches (7.6 cm) wide. The pastries are made by wrapping thin pastry strips around a cone shaped metal tube. After baking, they are filled with the "foam", which is usually sweetened whipped cream or meringue. The pastry tubes are often rolled in coarse sugar or powdered sugar before baking, for extra sweetness and a crunchy texture.
Schnecken
Category: pastry (sweet bun, sweet roll)
Cuisine: German
Associated cuisines: German
Area: Germany
Countries: Germany
Region: Western Europe
Other names: ca - Catalan: Schnecken
de - German: Schnecke
pt - Portuguese: Chineque

The dish are a type of sweet bun or roll. They typically contain raisins.
Schneeball
Category: pastry (fried dough)
Cuisine: German
Associated cuisines: German
Area: Germany
Countries: Germany
Region: Western Europe
Other names: cs - Czech: Schneeball
de - German: Schneeball
fr - French: Schneeball
it - Italian: Schneeball
ja - Japanese: シュネーバル
jv - Javanese: Schneeball
ko - Korean: 슈네발
pt - Portuguese: Schneeball
ru - Russian: Шнеебалль

The dish is a deep-fried pastry made from shortcrust pastry. Its name derives from its round, ball-like shape, its diameter of about eight to ten centimeters, and its traditional decoration with white confectioner's sugar.
Schuxen
Category: pastry (fried dough)
Cuisine: German
Associated cuisines: German
Area: Bavaria
Countries: Germany
Region: Western Europe
Other names: bar - Bavarian: Schuxn
de - German: Schuxen
fr - French: Schuxen

The dish is an elongate fried dough pastry made from rye flour and yeast. Nowadays they are rare, and few bakers produce them.
Semla
Category: dessert (sweet roll)
Cuisine: Swedish
Associated cuisines: Swedish, Finnish, Estonian, Norwegian, Danish, Icelandic, Faroese
Area: Sweden, Finland, Estonia, Norway, Denmark, Iceland, Faroe Islands
Countries: Sweden, Finland, Estonia, Norway, Denmark, Iceland, Faroe Islands
Region: Northern Europe
Other names: be - Belarusian: Семла
be-tarask - Belarusian (Taraškievica orthography): Сэмла
da - Danish: Fastelavnsbolle
de - German: Semla
es - Spanish: Semla
et - Estonian: Vastlakukkel
fa - Persian: سملا
fi - Finnish: Laskiaispulla
fr - French: Semla
it - Italian: Semla
ja - Japanese: セムラ
jv - Javanese: Semla
ko - Korean: 셈라
la - Latin: Massula antequadragesimalis
mk - Macedonian: Семла ролат
nb - Norwegian Bokmål: Fastelavnsbolle
nl - Dutch: Semla
pl - Polish: Semla
ru - Russian: Семла
sq - Albanian: Semla
sv - Swedish: Semla
tl - Tagalog: Semla
uk - Ukrainian: Семла
ur - Urdu: سملا

The dish is a traditional sweet roll made in various forms. It consists of a cardamom-spiced wheat bun which has its top cut off, and is then filled with a mix of milk and almond paste, topped with whipped cream. The cut-off top serves as a lid and is dusted with powdered sugar. Today it is often eaten on its own, with coffee or tea. Some prefer to eat it in a bowl of hot milk.
Sfenj
Category: doughnut (doughnut)
Cuisine: Maghrebi
Associated cuisines: Maghrebi
Area: Maghreb
Countries: Algeria, Libya, Mauritania, Morocco, Tunisia
Region: Northern Africa
Other names: ar - Arabic: سفنج
ary - Moroccan Arabic: سفنج
cs - Czech: Sfenj
es - Spanish: Sfenj
fr - French: Sfendj
he - Hebrew: ספינג'
ig - Igbo: Sfenj
it - Italian: Sfenj
jv - Javanese: Sfénj
ko - Korean: 스픈즈
ru - Russian: Сфенж
yi - Yiddish: ספינדזש

The dish is a doughnut: a light, spongy ring of dough fried in oil. It is eaten plain, sprinkled with sugar, or soaked in honey. It is traditionally made and sold early in the morning for breakfast or in the late afternoon accompanied by tea or coffee.
Sfințișori
Category: pastry (sweet pastry)
Cuisine: Romanian, Moldovan
Associated cuisines: Romanian, Moldovan
Area: Romania, Moldova
Countries: Romania, Moldova
Region: Eastern Europe
Other names: ca - Catalan: Sfințișori
fr - French: Sfințișori
jv - Javanese: Sfințișori
ro - Romanian: Sfințișori
sv - Swedish: Sfințișori
uk - Ukrainian: Сфінцишорі

The dish is traditional pastry. Shape the dough into large shapes of the figure 8, bake and coat with honey and walnuts.
Sfogliatella
Category: pastry (choux pastry)
Cuisine: Italian
Associated cuisines: Italian
Area: Campania
Countries: Italy
Region: Southern Europe
Other names: ca - Catalan: Sfogliatella
cs - Czech: Sfogliatella
de - German: Sfogliatelle
es - Spanish: Sfogliatelle
et - Estonian: Sfogliatella
fr - French: Sfogliatella
hu - Hungarian: Sfogliatelle
it - Italian: Sfogliatella
ja - Japanese: スフォリアテッレ
jv - Javanese: Sfogliatella
ko - Korean: 스폴리아텔라
mk - Macedonian: Сфољатела
nap - Neapolitan: Sfugliatella
pl - Polish: Sfogliatelle
ru - Russian: Сфольятелла
sr - Serbian: Сфољатела
uk - Ukrainian: Сфольятелла

The dish is a shell-shaped pastry with a sweet or creamy filling. The dough is stretched out on a large table or flattened with a pasta maker, then brushed with a fat (butter, lard, shortening, margarine, or a mixture), then rolled into a log (much like a Swiss roll, but with many more layers). Disks are cut from the end, shaped to form pockets, and filled. The pastry is baked until the layers separate, forming the characteristic ridges.
Shortcrust pastry
Category: pastry (pastry base)
Cuisine: Global
Associated cuisines: Global
Area: Global
Countries: Global
Region: Global
Other names: ar - Arabic: عجينة التارت
ca - Catalan: Pasta trencada
cs - Czech: Linecké těsto
de - German: Mürbeteig
el - Greek: Τριφτή ζύμη
eo - Esperanto: Murbo
es - Spanish: Masa quebrada
eu - Basque: Ore hautsi
fa - Persian: خمیر بریزه
fi - Finnish: Murotaikina
fr - French: Pâte brisée
he - Hebrew: קלתית
hr - Croatian: Prhko tijesto
hu - Hungarian: Omlós tészta
it - Italian: Pasta brisé
ja - Japanese: パート・ブリゼ
jv - Javanese: Pastry kerak cekak
ko - Korean: 쇼트크러스트 페이스트리
lb - Luxembourgish: Mierfdeeg
nb - Norwegian Bokmål: Mørdeig
nl - Dutch: Korstdeeg
nn - Norwegian Nynorsk: Mørdeig
pl - Polish: Ciasto kruche
ru - Russian: Песочное тесто
sv - Swedish: Mördeg
tr - Turkish: Tart hamuru
uk - Ukrainian: Пісочне тісто
zh - Chinese: 奶油酥皮

The dish is a type of pastry often used for the base of a tart, quiche, pie. It can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie.
Sou
Category: pastry (flaky pastry)
Cuisine: Chinese
Associated cuisines: Chinese
Area: China
Countries: China
Region: Eastern Asia
Other names: es - Spanish: Sou
jv - Javanese: Sou
nb - Norwegian Bokmål: Sou
yue - Cantonese: 酥
zh - Chinese: 酥

The dish is a type of dried flaky pastry that can be filled pork, century egg, lotus seed paste, green beans, or peanuts.
Savory spinach pie
Category: pastry (savoury pie)
Cuisine: Balkan
Associated cuisines: Turkish, Bosnian and Herzegovinian, Serbian, Croatian, Montenegrin, Albanian, Kosovar, Greek
Area: Turkey, Bosnia and Herzegovina, Serbia, Croatia, Montenegro, Albania, Kosovo, Greece
Countries: Turkey, Bosnia and Herzegovina, Serbia, Croatia, Montenegro, Albania, Greece
Region: Western Asia
Other names: bg - Bulgarian: Баница
tr - Turkish: Ispanaklı börek

The dish is a pastry. The filling is made of chopped spinach (sometimes chard) and usually feta or white cheese, and egg.
Steak and kidney pie
Category: pastry (savoury pie)
Cuisine: British
Associated cuisines: British
Area: United Kingdom
Countries: United Kingdom
Region: Northern Europe
Other names: af - Afrikaans: Steak-en-nierpastei
es - Spanish: Steak and kidney pie
he - Hebrew: פאי סטייק וכליות
it - Italian: Steak and kidney pie
ja - Japanese: ステーキ・アンド・キドニー・パイ
jv - Javanese: Pai stik lan ginjel
ko - Korean: 스테이크 앤드 키드니 파이
pl - Polish: Steak and kidney pie
ru - Russian: Пирог с говядиной и почками
yue - Cantonese: 牛扒腎批

The dish is a savoury pie filled principally with a mixture of diced beef, diced kidney (which may be beef, lamb, veal, or pork) and onion.
Strudel
Category: pastry (layered pastry)
Cuisine: Austrian, German
Associated cuisines: Austrian, German
Area: Austria, Germany
Countries: Austria, Germany
Region: Western Europe
Other names: ar - Arabic: سترودل
az - Azerbaijani: Ştrudel
bar - Bavarian: Strudl
be - Belarusian: Штрудэль
bg - Bulgarian: Щрудел
ca - Catalan: Strudel
cs - Czech: Závin
cy - Welsh: Strwdel
da - Danish: Strudel
de - German: Strudel
el - Greek: Στρούντελ
eo - Esperanto: Strudelo
es - Spanish: Strudel
et - Estonian: Struudel
eu - Basque: Strudel
fa - Persian: اشترودل
fr - French: Strudel
gl - Galician: Strudel
he - Hebrew: שטרודל
hr - Croatian: Savijača
hu - Hungarian: Rétes
hy - Armenian: Շտրուդել
id - Indonesian: Strudel
it - Italian: Strudel
ja - Japanese: シュトゥルーデル
jv - Javanese: Strudel
ka - Georgian: შტრუდელი
kk - Kazakh: Штрудель
ko - Korean: 슈트루델
lb - Luxembourgish: Strudel
lmo - Lombard: Strudel
lt - Lithuanian: Štrudelis
mk - Macedonian: Штрудла
nb - Norwegian Bokmål: Strudel
pl - Polish: Strudel
ru - Russian: Штрудель
sh - Serbo-Croatian: Štrudla
sl - Slovenian: Zavitek
sr - Serbian: Штрудла
sv - Swedish: Strudel
tt - Tatar: Штрудель
uk - Ukrainian: Струдель
vi - Vietnamese: Strudel
zh - Chinese: 果餡卷

The dish is a type of layered pastry with a filling that is usually sweet, but savoury fillings are also common.
Stutenkerl
Category: pastry (sweet pastry)
Cuisine: German
Associated cuisines: German
Area: Germany
Countries: Germany
Region: Western Europe
Other names: ar - Arabic: ستوتينكيرل
de - German: Stutenkerl
eo - Esperanto: Bulketulo
es - Spanish: Mannala
fr - French: Mannele
it - Italian: Stutenkerl
ja - Japanese: ヴェックマン
jv - Javanese: Stutenkerl
ksh - Colognian: Weckmann
lb - Luxembourgish: Boxemännchen
nl - Dutch: Buikman
pt - Portuguese: Buikman
ru - Russian: Штутенкерль
uk - Ukrainian: Штутенкерль

The dish is a pastry made of sweet leavened dough, in the form of a man. The pastry often features raisins in the place of eyes and a clay pipe.
Sufganiyah
Category: doughnut (jelly doughnut)
Cuisine: Israeli, Jewish
Associated cuisines: Israeli, Jewish
Area: Israel
Countries: Israel
Region: Western Asia
Other names: ar - Arabic: سوفغنية
be - Belarusian: Суфганія
de - German: Sufganiyah
es - Spanish: Sufganiá
fa - Persian: سوفگانیا
fr - French: Soufganiya
he - Hebrew: סופגנייה
hy - Armenian: Սուֆգանիա
id - Indonesian: Sufganiyah
it - Italian: Sufganiyah
jv - Javanese: Sufganiyah
ko - Korean: 수프가니야
nl - Dutch: Soefganiot
pl - Polish: Sufganija
pt - Portuguese: Sufganiya
ru - Russian: Суфгания
sv - Swedish: Sufganiot
yi - Yiddish: פאנטשקע

The dish is a round jelly doughnut. The doughnut is deep-fried, injected with jam or custard, and then topped with powdered sugar.
Suncake
Category: dessert (sandwich dessert)
Cuisine: Taichung, Taiwanese
Associated cuisines: Taichung, Taiwanese
Area: Taiwan
Countries: China
Region: Eastern Asia
Other names: de - German: Sonnenkekse
fa - Persian: کیک آفتاب
fi - Finnish: Aurinkokakku
id - Indonesian: Kue matahari
ja - Japanese: 太陽餅
jv - Javanese: Kuwé srengéngé
ko - Korean: 타이양빙
lzh - Literary Chinese: 太陽餅
ms - Malay: Kuih matahari
nan - Minnan: Thài-iông-piáⁿ
pt - Portuguese: Torta do Sol
uk - Ukrainian: Тайванський санкейк
yue - Cantonese: 太陽餅
zh - Chinese: 太陽餅

The dish is a popular dessert. The typical fillings consist of maltose (condensed malt sugar), and they are usually sold in special gift boxes as souvenirs for visitors. They are round, and they may vary in size. They are characterized by flaky crusts. Most people eat them with tea, and some people dissolve them in hot water to make a porridge-like dessert.
Bungeo-ppang
Category: pastry (cake)
Cuisine: Korean
Associated cuisines: Japanese
Area: Korea, Japan
Countries: Korea, Japan
Region: Eastern Asia
Other names: de - German: Bungeoppang
es - Spanish: Pungo ppang
hy - Armenian: Փունգոպանգ
id - Indonesian: Bungeo-ppang
it - Italian: Bungeoppang
ja - Japanese: プンオパン
jv - Javanese: Bungeo-ppang
ko - Korean: 붕어빵
ms - Malay: Bungeoppang
pa - Punjabi: ਬੰਜੀਓੱਪਾਂਗ
th - Thai: พุงออ-ปัง
tl - Tagalog: Bungeoppang
vi - Vietnamese: Bungeoppang

The dish is a fish-shaped pastry stuffed with sweetened red bean paste. The snack is often sold at street stalls, grilled on an appliance similar to a waffle iron but with a fish-shaped mold. Red bean paste is the standard filling but many of these sold as street food are filled with pastry cream, sweet potato, pizza toppings, chocolate, kimchi and others.
Taiyaki
Category: pastry (cake)
Cuisine: Japanese
Associated cuisines: Korean
Area: Honshu, Korea, Japan
Countries: Korea, Japan
Region: Eastern Asia
Other names: ar - Arabic: تاياكي
az - Azerbaijani: Tayyaki
ca - Catalan: Taiyaki
da - Danish: Taiyaki
de - German: Taiyaki
eo - Esperanto: Taiyaki
es - Spanish: Taiyaki
fa - Persian: تای یاکی
fi - Finnish: Taiyaki
fr - French: Taiyaki
hu - Hungarian: Taijaki
hy - Armenian: Տայակի
id - Indonesian: Taiyaki
it - Italian: Taiyaki
ja - Japanese: たい焼き
jv - Javanese: Taiyaki
ko - Korean: 타이야키
ms - Malay: Taiyaki
nl - Dutch: Taiyaki
pa - Punjabi: ਤਾਈਯਾਕੀ
pl - Polish: Taiyaki
pt - Portuguese: Taiyaki
ru - Russian: Тайяки
th - Thai: ไทยากิ
tr - Turkish: Taiyaki
uk - Ukrainian: Таякі
vi - Vietnamese: Taiyaki
zh - Chinese: 鯛燒

The dish is a fish-shaped cake, commonly sold as street food. It imitates the shape of red sea bream, which it is named after. The most common filling is red bean paste that is made from sweetened red beans. Other common fillings may be custard, chocolate, cheese, or sweet potato. Some shops even sell it with savory pancake, dumpling filling, or a sausage inside.
Taro pastry
Category: pastry (biscuit)
Cuisine: Taichung, Taiwanese
Associated cuisines: Taichung, Taiwanese
Area: Taiwan
Countries: China
Region: Eastern Asia
Other names: id - Indonesian: Pastri talas
zh - Chinese: 芋頭酥

The dish is a shortbread snack with a spherical shape and made with taro as sweet filling. The main method of making it is to wrap the pastry made with flour and butter with the filling made of taro puree and place it in the oven.
Toaster pastry
Category: pastry (sweet pastry)
Cuisine: Global
Associated cuisines: Global
Area: Global
Countries: Global
Region: Global
Other names: ja - Japanese: トースターペイストリー
jv - Javanese: Pastry panggang
tr - Turkish: Toster bisküvisi
uk - Ukrainian: Тостерна випічка

The dish is a type of bakers' confection. They are thin rectangles often made of rice bran, molasses, flour, syrup, and shortening, which on one side usually has a coating of icing that has been dried with starch. They contain sweet, syrupy fillings, often fruit preserves or other flavoring ingredients such as chocolate or cinnamon.