worldcuisines/food-kb-v1.1 huggingface dataset:
Nun's puffs
Category: pastry (choux pastry)
Cuisine: French
Associated cuisines: French
Area: French Canada, United States, England, Spain
Countries: France, United States, England, Spain
Region: Northern Europe
Other names: ca - Catalan: Bunyols de vent
de - German: Nonnenfürzle
es - Spanish: Buñuelo de viento
eu - Basque: Haize kausera
fr - French: Pet de nonne
hu - Hungarian: Apácafing
ja - Japanese: ペ・ド・ノンヌ
jv - Javanese: Puff nun
ru - Russian: Нонненфюрцле
tr - Turkish: Rahibe pufları

This dish is a dessert pastry. The dessert is made from butter, milk, flour, sugar, eggs, and sometimes honey. Recipes call for pan frying (traditionally in lard), re-frying and then baking, or baking straight away. The best-established recipes suggest cooking the butter, milk, and flour in a pan then adding the eggs (whites last) and sprinkling sugar on the mixture before baking.
Uchpuchmak
Category: pastry (savoury pie)
Cuisine: Tatar, Bashkir
Associated cuisines: Tatar, Bashkir
Area: Volga Region, Tatarstan, Bashkortostan
Countries: Russia
Region: Eastern Europe
Other names: az - Azerbaijani: Öçpoçmaq
ba - Bashkir: Өсбосмаҡ
de - German: Etschpotschmak
es - Spanish: Öçpoçmaq
fr - French: Öçpoçmaq
hu - Hungarian: Öçpoçmaq
hy - Armenian: Էչպոչմակ
jv - Javanese: Öçpoçmaq
kk - Kazakh: Өчпочмак
ko - Korean: 외시포시마크
pl - Polish: Eczpoczmak
ru - Russian: Эчпочмак
tr - Turkish: Öçpoçmak
tt - Tatar: Өчпочмак
uk - Ukrainian: Ечпочмак
uz - Uzbek: O'chpochmaq

The dish is a triangular pastry, filled with chopped meat, onion and potatoes. It is usually eaten with bouillon or with tea. Lamb, and, sometimes, horse meat was used to make a triangular pie. An opening on the top was used to add broth immediately before eating which made it a hot meal. This made cooking in the field fast and easy. Presently, they are often made without an opening, however, it's still served with meat broth in a separate bowl. Beef is the prevalent filling today; other varieties contain goose and duck meat.
Ox-tongue pastry
Category: doughnut (doughnut)
Cuisine: Cantonese, Fujian
Associated cuisines: Cantonese, Fujian
Area: Guangdong, Fujian
Countries: China
Region: Eastern Asia
Other names: bjn - Banjar: Ilat sapi
es - Spanish: Pastel de lengua de buey
id - Indonesian: Ilat sapi
ja - Japanese: 牛リ酥
jv - Javanese: Kuwé ilat sapi
ko - Korean: 응아우레이소우
yue - Cantonese: 牛脷酥
zh - Chinese: 牛脷酥

The dish is a pastry. It is a fried dough food that is elliptical in shape and resembles an ox tongue or a horse ear. The pastry texture is chewy, with a soft interior and a crunchy crust. It is lightly sweetened, and eaten as part of breakfast with soy milk.
Sponge cake
Category: cake (sponge cake)
Cuisine: Italian
Associated cuisines: Italian
Area: Italy
Countries: Italy
Region: Southern Europe
Other names: ar - Arabic: كعكة إسفنجية
az - Azerbaijani: Süngər kek
be - Belarusian: Бісквіт
bg - Bulgarian: Пандишпан
ca - Catalan: Pa de passic
cy - Welsh: Teisen sbwnj
de - German: Biskuitmasse
en - English: Sponge cake
en-simple - Simple English: Sponge cake - Simple English
eo - Esperanto: Spongkuko
es - Spanish: Bizcocho
eu - Basque: Bizkotxo
fa - Persian: کیک اسفنجی
fi - Finnish: Sokerikakku
fr - French: Sponge cake
ga - Irish: Císte spúinse
gl - Galician: Biscoito
he - Hebrew: עוגת ספוג
hu - Hungarian: Piskóta
hy - Armenian: Բիսկվիթ
id - Indonesian: Bolu spons
ja - Japanese: スポンジケーキ
jv - Javanese: Kuwé spons
kk - Kazakh: Бисквит
kn - Kannada: ಸ್ಪಂಜ್ ಕೇಕ್
ko - Korean: 스펀지 케이크
lt - Lithuanian: Biskvitas
ms - Malay: Kek span
myv - Erzya: Сембряка
nb - Norwegian Bokmål: Piskede masser
nl - Dutch: Sponscake
pl - Polish: Ciasto biszkoptowe
ro - Romanian: Pandișpan
ru - Russian: Бисквит
sq - Albanian: Pandispanjë
sv - Swedish: Sockerkaka
th - Thai: เค้กฟองน้ำ
tr - Turkish: Sünger kek
uk - Ukrainian: Бісквіт
uz - Uzbek: Biskvit
yue - Cantonese: 海綿蛋糕
zh - Chinese: 海綿蛋糕

The dish is a thin, light, spongy cake of dough, made from flour, eggs, sugar and often washed. Very often it is scented with lemon or orange zest, sometimes with a little cinnamon or some liquor. Is the basis of many layer cakes. Its lightness and sponginess are precisely due to the fact that it does not contain fat, except for eggs. It is not dry, since this property depends on the cooking (time and temperature). It is associated with breakfast and brunch, but can also be the basis for birthday cakes, wedding cakes, etc. It is usually sprinkled with caster sugar on top, but in more festive versions it can be covered with cream, buttercream, burnt egg yolks, truffles, etc. It can also be divided in half and filled with jam, liver or cream, etc., for example. Different versions can be made if the dough is flavored with some ingredient, such as dried fruit or candied fruit. A very popular gingerbread is the chocolate gingerbread, which is the same, except that it contains cocoa or chocolate instead of some flour. When small, it can be used as a basis for making cupcakes.
Pain au chocolat
Category: pastry (flaky pastry)
Cuisine: French
Associated cuisines: French
Area: France
Countries: France
Region: Western Europe
Other names: br - Breton: Bara-chokolad
ca - Catalan: Canya
de - German: Pain au chocolat
en-simple - Simple English: Pain au chocolat
eo - Esperanto: Ĉokolada pano
es - Spanish: Napolitana
eu - Basque: Napolitana
fa - Persian: کروسان شکلاتی
fi - Finnish: Pain au chocolat
fr - French: Pain au chocolat
he - Hebrew: שוקולטין
hy - Armenian: Շոկոլատին
id - Indonesian: Kroisan coklat
it - Italian: Pain au chocolat
ja - Japanese: パン・オ・ショコラ
jv - Javanese: Pain au chocolat
ko - Korean: 팽 오 쇼콜라
lb - Luxembourgish: Schockelaskichelchen
ms - Malay: Roti coklat
oc - Occitan: Chocolatina
pt - Portuguese: Pain au chocolat
ru - Russian: Шоколатин
sq - Albanian: Pain au chocolat
sv - Swedish: Pain au chocolat
tr - Turkish: Pain au chocolat
uk - Ukrainian: Шоколатин

The dish consisting of a cuboid-shaped piece of yeast-leavened laminated dough, similar in texture to a puff pastry, with one or two pieces of dark chocolate in the center. The chocolate usually has a slight bite to the texture.
Pain aux raisins
Category: pastry (sweet roll)
Cuisine: French
Associated cuisines: French
Area: France
Countries: France
Region: Western Europe
Other names: br - Breton: Bara-rezin
ca - Catalan: Pain aux raisins
es - Spanish: Pain aux raisins
fr - French: Pain aux raisins
he - Hebrew: שבלול צימוקים
it - Italian: Pain aux raisins
ka - Georgian: პენ ო რეზენი
ko - Korean: 팽 오 레쟁
pt - Portuguese: Pain aux raisins
sq - Albanian: Pain aux raisins
tr - Turkish: Pain aux raisins

The dish is a spiral pastry often eaten for breakfast. It is typically made with a leavened butter pastry with raisins added and shaped in a spiral with custard filling.
Palmier
Category: pastry (flaky pastry)
Cuisine: French
Associated cuisines: French
Area: France
Countries: France
Region: Western Europe
Other names: ar - Arabic: بالميي
ca - Catalan: Ulleres
de - German: Schweinsohr
eo - Esperanto: Palmier
es - Spanish: Palmera
eu - Basque: Palmera
fa - Persian: پالمیه
fr - French: Palmier
he - Hebrew: אוזני פיל
it - Italian: Prussiane
ja - Japanese: パルミエ
jv - Javanese: Palmier
ko - Korean: 팔미에
lb - Luxembourgish: Mohnschneck
nl - Dutch: Zwijnenoor
pt - Portuguese: Palmeira
ru - Russian: Пальмье
sq - Albanian: Palmier
tr - Turkish: Palmier
yue - Cantonese: 蝴蝶酥
zh - Chinese: 蝴蝶酥

The dish is a pastry in a palm leaf shape or a butterfly shape. It is made from puff pastry, a laminated dough similar to the dough used for croissant, but without yeast. The puff pastry is rolled out, coated with sugar, and then the two sides are rolled up together so that they meet in the middle, making a roll that is then cut into about 1⁄4 in (6 mm) slices and baked. Usually it is rolled in sugar before baking.
Pan dulce
Category: pastry (sweet bread)
Cuisine: Mexican
Associated cuisines: Mexican
Area: Mexico
Countries: Mexico
Region: Central America
Other names: es - Spanish: Pan dulce
fr - French: Pan dulce
jv - Javanese: Pan dulce
ko - Korean: 판 둘세

The dish is the general name for a variety of some areas pastries. They are inexpensive treats and are consumed at breakfast or dinner.
Panzerotti
Category: pastry (savoury pie, turnover)
Cuisine: Italian
Associated cuisines: Italian
Area: Italy
Countries: Italy
Region: Southern Europe
Other names: co - Corsican: Panzarotti
de - German: Panzerotto
es - Spanish: Panzerotto
fr - French: Panzerotti
id - Indonesian: Panzerotti
it - Italian: Panzerotto
ja - Japanese: パンツェロッティ
jv - Javanese: Panzerotti
lmo - Lombard: Panzeròtt
mk - Macedonian: Панцероти
nap - Neapolitan: Panzerotti
pt - Portuguese: Panzerotti
tr - Turkish: Panzerotto
uk - Ukrainian: Панцеротті

This dish is similar to a folded pizza in both shape and the dough used to make it. The term usually applies to a fried turnover rather than an oven-baked pastry.
Papanași
Category: pastry (fried pastry, dumpling)
Cuisine: Romanian, Moldovan
Associated cuisines: Romanian, Moldovan
Area: Romania, Moldova
Countries: Romania, Moldova
Region: Eastern Europe
Other names: ca - Catalan: Papanași
el - Greek: Παπάνασι
es - Spanish: Papanași
fr - French: Papanași
he - Hebrew: פפנש
ja - Japanese: パパナシ
jv - Javanese: Papanași
pl - Polish: Papanași
ro - Romanian: Papanași
ru - Russian: Папанаши
sr - Serbian: Папанаши
tr - Turkish: Papanaşi
uk - Ukrainian: Папанаші
zh - Chinese: 帕帕納西

The dish is doughnut-shaped with the doughnut hole on top. The dough is made with a soft cheese. The dough can be fried, as a "doughnut", or boiled, as a dumpling. Ingredients: semolina or wheat flour, cheese, rum or lemon zest or orange zest, preserves or cherries, sour cream or crème fraîche, vanilla, eggs, sugar, salt, butter, baking soda.
Paper wrapped cake
Category: cake (chiffon cake)
Cuisine: Chinese
Associated cuisines: Chinese
Area: Hong Kong
Countries: China
Region: Eastern Asia
Other names: ar - Arabic: كعكة ملفوفة
es - Spanish: Pastel envuelto en papel
fa - Persian: کیک کاغذ پیچیده
id - Indonesian: Kue yang dibungkus kertas
jv - Javanese: Kuwé wungkus dluwang
yue - Cantonese: 紙包蛋糕
zh - Chinese: 紙包蛋糕

The dish is a type of cake. In essence, it is a chiffon cake baked in a paper cup. Traditionally prepared wrapped cakes are usually steamed in a wok pan. The cakes are typically prepared by separating the egg yolks and whites, and whisking them separately as well.
Paris–Brest
Category: pastry (choux pastry)
Cuisine: French
Associated cuisines: French
Area: France
Countries: France
Region: Western Europe
Other names: cs - Brest: Paris
de - German: Paris-Brest
es - Spanish: París-Brest
fa - برست: پاریس
fr - French: Paris-brest
gu - બ્રેસ્ટ: પેરિસ
he - Hebrew: פריז-ברסט
hu - Hungarian: Párizs-Brest
hy - Armenian: Փարիզ-Բրեստ
it - Italian: Paris-Brest
ja - Japanese: パリ・ブレスト
ka - Georgian: პარი-ბრესტი
ko - Korean: 파리브레스트
nb - Norwegian Bokmål: Paris-Brest
nl - Dutch: Paris-Brest
pt - Brest: Paris
ru - Russian: Париж-Брест
sq - Brest: Paris
tr - Turkish: Paris-Brest
uk - Ukrainian: Париж-Брест

This dish is a dessert made of choux pastry and a praline flavoured cream, covered with flaked almonds.
Paste (pasty)
Category: pastry (savoury pie)
Cuisine: Mexican
Associated cuisines: Mexican
Area: Hidalgo
Countries: Mexico
Region: Central America
Other names: en-simple - Simple English: Paste
es - Spanish: Paste
jv - Javanese: Pasté

This dish is a small pastry. They are stuffed with a variety of fillings including potatoes and ground beef, apples, pineapple, sweetened rice, or other typical local ingredients.
Pastizz
Category: pastry (savoury pie)
Cuisine: Maltese
Associated cuisines: Maltese
Area: Malta
Countries: Malta
Region: Southern Europe
Other names: es - Spanish: Pastizzi
ext - Extremaduran: Pastizz
fa - Persian: پاستیزی
fr - French: Pastizz
he - Hebrew: פסטיץ
it - Italian: Pastizz
mt - Maltese: Pastizz
pl - Polish: Pastizz
ru - Russian: Пастицци
th - Thai: ปัสติตส์
uk - Ukrainian: Пастицці
uz - Uzbek: Pastitsi
vec - Venetian: Pastizz
vi - Vietnamese: Pastizz

The dish is a traditional savoury pastry. It is usually have a filling either of cheese or curried peas. They are usually diamond-shaped or round. The pastry is folded in different ways according to the filling, as a means of identification. Traditionally, the cheese one are folded down the middle, whereas pea one are folded down the side.
Pâté chaud
Category: pastry (flaky pastry)
Cuisine: Vietnamese
Associated cuisines: Vietnamese
Area: Hanoi
Countries: Vietnam
Region: South Eastern Asia
Other names: fr - French: Pâté chaud
jv - Javanese: Bánh patê sô
vi - Vietnamese: Pa tê sô

The dish is a savory puff pastry. The pastry is made of a light layered and flaky exterior with a meat filling. Traditionally, the filling consists of ground pork, but chicken and beef are also now commonly used.
Pineapple cake
Category: pastry (cake)
Cuisine: Taiwanese
Associated cuisines: Taiwanese
Area: Taiwan
Countries: Taiwan
Region: Eastern Asia
Other names: de - German: Fengli Su
es - Spanish: Pastel de piña
fa - Persian: کیک آناناس
fi - Finnish: Ananaskakku
fr - French: Gâteau à l'ananas
id - Indonesian: Kue nanas
it - Italian: Torta all'ananas
ja - Japanese: 鳳梨酥
jv - Javanese: Kuwé nanas
ko - Korean: 펑리수
nan - Minnan: Ông-lâi-so͘
ru - Russian: Фэнлису
sv - Swedish: Ananaskaka
ta - Tamil: அன்னாசி அணிச்சல்
uk - Ukrainian: Фенлісу
ur - Urdu: انناس کیک
vi - Vietnamese: Bánh dứa
yue - Cantonese: 鳳梨酥
zh - Chinese: 鳳梨酥

This dish is a sweet traditional pastry and dessert containing butter, flour, egg, sugar, and pineapple jam or slices.
Pionono
Category: pastry (cake)
Cuisine: Spanish, Filipino
Associated cuisines: South American, Caribbean
Area: Spain, Philippines, South America, Caribbean
Countries: Spain, Philippines, Cuba
Region: Caribbean
Other names: ar - Arabic: بينونو
de - German: Pionono
eo - Esperanto: Pionono
es - Spanish: Pionono
fr - French: Pionono
it - Italian: Pionono
ja - Japanese: ピオノノ
jv - Javanese: Pionono
ka - Georgian: პიონონო
ms - Malay: Pionono
ru - Russian: Пиононо

This dish is a dough made of flour, eggs, and sugar, which is baked in a thin sheet then rolled around a filling of dulce de leche sometimes with walnuts, or fruits like strawberries with chantilly cream. This dish can also be made savoury with cured ham, cheese, tomato and mayonnaise, or a savory salad, such as ham salad with asparagus and lettuce, chicken salad or even tuna.
Pithivier
Category: pastry (savoury pie)
Cuisine: French
Associated cuisines: French
Area: Pithiviers
Countries: France
Region: Western Europe
Other names: fa - Persian: پیتیویه
fr - French: Pithiviers
he - Hebrew: פיטיבייה
ja - Japanese: ピティヴィエ
jv - Javanese: Pithivier
ru - Russian: Питивье
sq - Albanian: Pithivier
tr - Turkish: Pithivier

The dish is a round, enclosed pie usually made by baking two disks of puff pastry, with a filling stuffed in between. It has the appearance of a hump and is traditionally decorated with spiral lines drawn from the top outwards with the point of a knife, and scalloping on the edge. A small mound of filling is positioned at the centre of the underneath layer of pastry, rather than spread on it, so as to prevent it from leaking during baking. The pie is traditionally finished with a distinct shine to the top of the crust, by brushing on an egg wash beforehand, or by caramelising a dusting of confectioner's sugar at the end of baking, or both.
Plăcintă
Category: pastry (cake)
Cuisine: Romanian, Moldovan, Ukrainian, Chinese
Associated cuisines: Romanian, Moldovan, Ukrainian, Chinese
Area: Romania, Moldova, Budjak, Ukraine, China
Countries: Romania, Moldova, Ukraine, China
Region: Eastern Asia
Other names: ca - Catalan: Plăcintă
cs - Czech: Plačinta
el - Greek: Πλακούντας
es - Spanish: Placenta
fr - French: Plăcintă
it - Italian: Plăcintă
jv - Javanese: Plăcintă
kk - Kazakh: Плацинда
la - Latin: Placenta
nl - Dutch: Plăcintă
ro - Romanian: Plăcintă
ru - Russian: Плацинда
sv - Swedish: Plăcintă
uk - Ukrainian: Плачинда

This dish is a and traditional pastry resembling a thin, small round or square-shaped cake, usually filled with apples or a soft cheese such.
Pogača
Category: bread (bread)
Cuisine: Balkan, Levantine, Hungarian
Associated cuisines: Balkan, Levantine, Hungarian
Area: Balkans, Levant, Hungary
Countries: Cyprus, Israel, Jordan, Lebanon, Palestine, Syria, Hungary, Albania, Bosnia and Herzegovina, Bulgaria, Croatia, Montenegro, North Macedonia, Romania, Serbia, Slovenia
Region: Western Asia
Other names: ar - Arabic: بغاشة
arz - Egyptian Arabic: بوجاسا
bar - Bavarian: Pogatschen
bg - Bulgarian: Погача
ca - Catalan: Pogatxa
de - German: Pogatschen
es - Spanish: Poğaça
fa - Persian: پوآچا
fi - Finnish: Pogača
fr - French: Pogača
he - Hebrew: פוגאצ'ה
hu - Hungarian: Pogácsa
hy - Armenian: Պոգաչա
id - Indonesian: Pogača
jv - Javanese: Pogača
ko - Korean: 포가차
mk - Macedonian: Погача
nl - Dutch: Pogača
ru - Russian: Погача
sr - Serbian: Погача
tr - Turkish: Poğaça
uk - Ukrainian: Погача

The dish is a type of bread baked in the ashes of the fireplace, and later in modern ovens. It can be leavened or unleavened, though the latter is considered more challenging to make. It is generally made from wheat flour, but barley and sometimes rye may be added. It can be stuffed with potatoes, ground beef, olive, or cheese, and have grains and herbs like sesame, black nigella seed, or dried dill in the dough or sprinkled on top.
Poppy seed roll
Category: bread (bread roll)
Cuisine: Austrian, Belarusian, Bosnian, Croatian, Czech, German, Hungarian, Polish, Ukrainian, Slovak, Slovenian, Romanian, Serbian, Russian, Latvian, Lithuanian
Associated cuisines: Austrian, Belarusian, Bosnian, Croatian, Czech, German, Hungarian, Polish, Ukrainian, Slovak, Slovenian, Romanian, Serbian, Russian, Latvian, Lithuanian
Area: Austria, Belarus, Bosnia, Croatia, Czech Republic, Germany, Hungary, Poland, Ukraine, Slovakia, Slovenia, Romania, Serbia, Russia, Latvia, Lithuania
Countries: Austria, Belarus, Bosnia and Herzegovina, Croatia, Czech Republic, Germany, Hungary, Poland, Ukraine, Slovakia, Slovenia, Romania, Serbia, Russia, Latvia, Lithuania
Region: Northern Europe
Other names: cs - Czech: Makový závin
el - Greek: Ρολό παπαρουνόσπορου
es - Spanish: Rollo de frutos secos
he - Hebrew: בייגלי
jv - Javanese: Wiji poppy gulung
lt - Lithuanian: Aguonų vyniotinis
ro - Romanian: Ruladă cu mac
ru - Russian: Рулет с маком
zh - Chinese: 罌粟麵包卷

The dish is a pastry consisting of a roll of sweet yeast bread (a sweet roll) with a dense, rich, bittersweet filling of poppy seed. An alternative filling is a paste of minced walnuts, or minced chestnuts.
Pot pie
Category: pastry (savoury pie)
Cuisine: English
Associated cuisines: British
Area: England
Countries: United Kingdom
Region: Northern Europe
Other names: es - Spanish: Pot pie
fa - Persian: پای ظرفی
it - Italian: Pot pie
ja - Japanese: ポットパイ
jv - Javanese: Pai pot
ko - Korean: 팟 파이
yue - Cantonese: 煲批
zh - Chinese: 锅派

The dish is a type of meat pie with a top pie crust that is commonly used throughout the continent, consisting of flaky pastry. It may be made with a variety of fillings including poultry, beef, seafood or plant-based meat substitute fillings, and may also differ in the types of crust.
Prekmurska gibanica
Category: pastry (layered pastry)
Cuisine: Slovenian
Associated cuisines: Slovenian
Area: Prekmurje
Countries: Slovenia
Region: Southern Europe
Other names: de - German: Gibanica
es - Spanish: Prekmurska gibanica
fr - French: Prekmurska gibanica
hr - Croatian: Prekmurska gibanica
it - Italian: Prekmurska gibanica
ja - Japanese: プレクムルスカ・ギバニツァ
jv - Javanese: Prekmurska gibanica
ko - Korean: 프레크무르스카 기바니차
pl - Polish: Prekmurska gibanica
ru - Russian: Прекмурская гибаница
sl - Slovenian: Prekmurska gibanica
sr - Serbian: Прекмурска гибаница
uz - Uzbek: Prekmurska gibanica

The dish is a type of layered pastry. It contains poppy seeds, walnuts, apples, raisins and quark fillings.
Profiterole
Category: pastry (choux pastry)
Cuisine: French
Associated cuisines: French
Area: France
Countries: France
Region: Western Europe
Other names: ar - Arabic: بروفيترول
az - Azerbaijani: Profitrol şirniyyatı
be - Belarusian: Прафітролі
bg - Bulgarian: Профитерол
ca - Catalan: Profiterola
cs - Czech: Profiterole
cy - Welsh: Proffiterol
da - Danish: Vandbakkelse
de - German: Profiterole
el - Greek: Προφιτερόλ
es - Spanish: Profiterol
fi - Finnish: Tuulihattu
fr - French: Profiterole
he - Hebrew: פחזנית
hy - Armenian: Պրոֆիտրոլ
id - Indonesian: Kue sus
it - Italian: Profiterole
jv - Javanese: Profiterole
kn - Kannada: ಪ್ರಫಿಟ್ರಲ್
ko - Korean: 프로피트롤
nb - Norwegian Bokmål: Vannbakkels
nl - Dutch: Soesje
nn - Norwegian Nynorsk: Vassbakkels
pl - Polish: Ptyś
pt - Portuguese: Profiterole
ru - Russian: Профитроли
sk - Slovak: Veterník
th - Thai: พรอฟีทรอล
tr - Turkish: Profiterol
uk - Ukrainian: Профітролі
wuu - Wu: 泡芙
yue - Cantonese: 泡芙
zh - Chinese: 泡芙

The dish is a filled choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or ice cream. The puffs may be embellished or left plain or garnished with chocolate sauce, caramel, or a dusting of powdered sugar. Savory are also made, filled with pureed meats, cheese, and so on. These were formerly common garnishes for soups.
Puits d'amour
Category: pastry (flaky pastry)
Cuisine: French
Associated cuisines: French
Area: Paris
Countries: France
Region: Western Europe
Other names: fr - French: Puits d'amour
jv - Javanese: Puits d'amour
tr - Turkish: Puits d'amour

The dish is a pastry with a hollow center. The center is usually stuffed with redcurrant jelly or raspberry jam; a later variation replaced the jam with vanilla pastry cream. The surface of the cake is sprinkled with confectioners' sugar or covered with caramel.
Punsch-roll
Category: pastry (cake)
Cuisine: Swedish
Associated cuisines: Swedish
Area: Sweden
Countries: Sweden
Region: Northern Europe
Other names: de - German: Dammsugare
fi - Finnish: Punssirulla
it - Italian: Dammsugare
jv - Javanese: Punsch gulung
nl - Dutch: Mergpijpje
sv - Swedish: Dammsugare

The dish is a small cylindrical pastry covered with green marzipan with the ends dipped in chocolate, with an interior consisting of a mix of crushed biscuits, butter, and cocoa, flavoured with punsch liqueur.
Punschkrapfen
Category: cake (sponge cake)
Cuisine: Austrian
Associated cuisines: Austrian
Area: Austria
Countries: Austria
Region: Western Europe
Other names: bar - Bavarian: Punschkropfn
de - German: Punschkrapfen
el - Greek: Πούνσκραπφεν
fa - Persian: پونشکراپفن
he - Hebrew: עוגת פונץ'
it - Italian: Punschkrapfen
jv - Javanese: Punschkrapfen
ru - Russian: Пуншкрапфен
uz - Uzbek: Punshkrapfen

The dish is a nougat and jam filled sponge cake soaked with rum. It is a cake consisting of either sponge cake or cake crumbs, nougat chocolate and apricot jam. The Cake layers are soaked with rum.
Qottab
Category: pastry (fried pastry)
Cuisine: Iranian
Associated cuisines: Iranian
Area: Yazd
Countries: Iran
Region: Southern Asia
Other names: ar - Arabic: قطاب
bg - Bulgarian: Готаб
fa - Persian: قطاب
he - Hebrew: קוטאב
nl - Dutch: Qottab
pl - Polish: Ghottab
ru - Russian: Коттаб
sv - Swedish: Qottab
zh - Chinese: 伊朗油炸饼

The dish is an almond-filled deep-fried Iranian cuisine pastry or cake, prepared with flour, almonds, powdered sugar, vegetable oil, and cardamom.
Quesito
Category: pastry (flaky pastry)
Cuisine: Puerto Rican
Associated cuisines: Puerto Rican
Area: Puerto Rico
Countries: Puerto Rico
Region: Caribbean
Other names: cs - Czech: Quesito
sk - Slovak: Quesito

The dish is a cream cheese-filled pastry twist. Cream cheese is whipped with vanilla and sugar, guava paste or jam can be added.
Roti john
Category: bread (sandwich)
Cuisine: Singaporean
Associated cuisines: Singaporean
Area: Singapore, Indonesia, Malaysia
Countries: Singapore, Indonesia, Malaysia
Region: South Eastern Asia
Other names: fr - French: Roti john
id - Indonesian: Roti john
ja - Japanese: ロティ・ジョン
jv - Javanese: Roti john
ko - Korean: 로티 존
ms - Malay: Roti john
ta - Tamil: ரொட்டி ஜான்
th - Thai: โรตีจอห์น
zh - Chinese: 约翰面包

The dish is an omelette sandwich. The sandwich is made with a baguette-type loaf with a fried filling of egg, minced meat (chicken, sardine or mutton), and onion, fried in a roll and served with tomato-chilli sauce. Variants may use additional or alternative ingredients such as beef, mutton and sardines.