worldcuisines/food-kb-v1.1 huggingface dataset:
Knafeh
Category: dessert (dessert)
Cuisine: Arabic
Associated cuisines: Arabic
Area: Arab world
Countries: Saudi Arabia
Region: Western Asia
Other names: ar - Arabic: كنافة
arz - Egyptian Arabic: كنافه
az - Azerbaijani: Kənafə
bg - Bulgarian: Кюнефе
bn - Bangla: কুনাফা
ca - Catalan: Künefe
cs - Czech: Kanafeh
cy - Welsh: Kanafeh
de - German: Kunafa
el - Greek: Κιουνεφέ
en-simple - Simple English: Kanafeh
es - Spanish: Kanafeh
fa - Persian: کنافه
fr - French: Knafeh
he - Hebrew: כנאפה
hy - Armenian: Քունաֆա
id - Indonesian: Kanafeh
it - Italian: Kanafeh
ja - Japanese: クナーファ
jv - Javanese: Kanafèh
ka - Georgian: ქნაფი
ko - Korean: 크나페
ml - Malayalam: കുനാഫ
mr - Marathi: कनाफे
ms - Malay: Kanafeh
nl - Dutch: Künefe
pl - Polish: Kunafa
pt - Portuguese: Knafe
ro - Romanian: Knafeh
ru - Russian: Кнафе
sq - Albanian: Kynefe
sr - Serbian: Knafeh
th - Thai: คานาเฟ
tr - Turkish: Künefe
uk - Ukrainian: Кнафе
ur - Urdu: کنافہ
uz - Uzbek: „Kunafa“ shirinligi
zh - Chinese: 庫納法

The dish is a traditional dessert, made with spun pastry, soaked in a sweet, sugar-based syrup, and typically layered with cheese, or with other ingredients such as clotted cream, pistachio or nuts, depending on the region.
Karakudamono
Category: pastry (pastry)
Cuisine: Japanese
Associated cuisines: Chinese
Area: Japan, China
Countries: Japan, China
Region: Eastern Asia
Other names: de - German: Karakudamono
ja - Japanese: 唐菓子

The dish is a term used to refer to various pastry desserts originating from another country.
Kifli
Category: bread (bread roll)
Cuisine: European
Associated cuisines: European
Area: Europe
Countries: Hungary, Italy, Austria, Bosnia and Herzegovina, Croatia, Serbia, Bulgaria, Macedonia, Albania, Denmark, Sweden, Poland, Czech Republic, Slovakia, Russia, Ukraine, Slovenia, Romania, Norway, Germany
Region: Northern Europe
Other names: ar - Arabic: كفلي
bar - Bavarian: Kipfal
bg - Bulgarian: Кифла
cs - Czech: Rohlík
da - Danish: Giffel
de - German: Kipferl
es - Spanish: Kifli
fr - French: Kifli
gl - Galician: Kifli
he - Hebrew: לחמניות סהר
hu - Hungarian: Kifli
it - Italian: Kipferl
ja - Japanese: キフリ
jv - Javanese: Kifli
mk - Macedonian: Кифла
ml - Malayalam: കിഫ്ലി
nl - Dutch: Kipferl
pl - Polish: Rogal
ru - Russian: Рогалик
sh - Serbo-Croatian: Kifla
sk - Slovak: Rožok
sr - Serbian: Кифла
sv - Swedish: Giffel
uk - Ukrainian: Рогалик
zh - Chinese: 基夫利面包

The dish is a traditional yeast bread roll that is rolled and formed into a crescent before baking.
Klobásník
Category: pastry (bread roll, sausage)
Cuisine: American
Associated cuisines: American
Area: Texas
Countries: United States
Region: Northern America
Other names: cs - Czech: Klobásník
pl - Polish: Klobásník

The dish is a sausage that is wrapped in sweet, spun dough. Other ingredients such as ham, eggs, cheese and peppers are used alongside or instead of sausage.
Knieküchle
Category: pastry (fried dough)
Cuisine: German, Austrian
Associated cuisines: German, Austrian
Area: Old Bavaria, Franconia, Western Austria, South Tyrol, Thuringia
Countries: Germany, Austria
Region: Western Europe
Other names: bar - Bavarian: Schmoiznudl
de - German: Knieküchle
es - Spanish: Knieküchle
ja - Japanese: クニーキュヒレ
lld - Ladin: Fanziëuta
ru - Russian: Кникюхле

The dish is a traditional fried dough pastry. As a general rule they are made of yeast dough but some recipes vary slightly. Very common for example is the addition of raisins. The dough is then shaped in a way so it is very thin in the middle and thicker on the edges. They are then fried in boiling lard and dusted with confectioner's sugar. In some areas it is eaten with apricot marmalade, lingonberry jam or sauerkraut.
Knish
Category: snack (sandwich snack)
Cuisine: American, Israeli
Associated cuisines: American, Israeli
Area: United States, Israel
Countries: United States, Israel
Region: Western Asia
Other names: be - Belarusian: Кныш
be-tarask - Belarusian (Taraškievica orthography): Кныш
de - German: Knish
es - Spanish: Knish
fa - Persian: کنیش
fr - French: Knish
he - Hebrew: קניש
id - Indonesian: Knish
ja - Japanese: クニッシュ
jv - Javanese: Knish
pl - Polish: Knysz
ru - Russian: Кныш
uk - Ukrainian: Книш

The dish is a traditional snack food consisting of a filling covered with dough that is typically baked or sometimes deep fried. In most traditional versions, the filling is made entirely of mashed potato, buckwheat groats, or cheese. Other varieties of fillings include beef, chicken, sweet potatoes, black beans, or spinach.
Kok
Category: pastry (choux pastry)
Cuisine: Greek
Associated cuisines: Greek
Area: Greece
Countries: Greece
Region: Southern Europe
Other names: el - Greek: Κοκ

The dish is a profiterole consisting of pastry cream, chocolate glaze and syrup. It is sometimes additionally topped with nuts or flakes of various kinds.
Kolompeh
Category: pastry (sweet pie)
Cuisine: Iranian
Associated cuisines: Iranian
Area: Kerman
Countries: Iran
Region: Southern Asia
Other names: fa - Persian: کلمپه
ru - Russian: Коломпе

The dish is a pastry. It looks like a pie with a mixture of minced dates with cardamom powder and other flavoring inside. Dates, wheat flour, walnuts and cooking oil are the main ingredients. Pistachios or sesame powder are often used for decorating it.
Kolach
Category: bread (bread)
Cuisine: Gagauz, Hungarian, Moldovan, Polish, Romanian, Russian, Serbian, Slavic, Ukrainian
Associated cuisines: Gagauz, Hungarian, Moldovan, Polish, Romanian, Russian, Serbian, Slavic, Ukrainian
Area: Eastern Europe
Countries: Albania, Belarus, Bulgaria, Hungary, Moldova, North Macedonia, Poland, Romania, Russia, Serbia, Ukraine
Region: Southern Europe
Other names: ca - Catalan: Kalács
de - German: Kolatsch
es - Spanish: Kalach
fa - Persian: کلاش
fr - French: Kalatch
hu - Hungarian: Kalács
it - Italian: Kalač
jv - Javanese: Kalach
mk - Macedonian: Колач
myv - Erzya: Калаця
pl - Polish: Kołacz
pt - Portuguese: Kalach
ru - Russian: Калач
sh - Serbo-Croatian: Kolač
sr - Serbian: Колач
uk - Ukrainian: Калач

The dish is a traditional bread, commonly served during various special occasions. The psatry, as well as the customs associated with them and the way they are made, share some similarities, but various differences exist between countries and even regions within each country.
Komaj sehen
Category: pastry (sweet pastry)
Cuisine: Iranian
Associated cuisines: Iranian
Area: Kerman
Countries: Iran
Region: Southern Asia
Other names: fa - Persian: کماج سهن

The dish is a type of pastry specific. For baking, Wheat sprout flour is mixed with regular flour such as wheat flour to make the dough. Before cooking, dates and walnuts, almonds or pistachio mixed with spices such as clove and fennel seeds are placed in the middle layers of the paste. The sweets are prepared without additive sugar and preservatives, yet the pastry can keep for a long time out of the refrigerator. Due to the very high-calorie ingredients in the pastry, eating a piece of it with a glass of milk provides a feeling of satiety.
Kouign-amann
Category: pastry (flaky pastry)
Cuisine: French
Associated cuisines: French
Area: France
Countries: France
Region: Western Europe
Other names: ar - Arabic: كوين أمان
br - Breton: Kouign-amann
cs - Czech: Kouign-amann
cy - Welsh: Kouign-amann
de - German: Kouign-amann
eo - Esperanto: Kouign amann
es - Spanish: Kouign-amann
fa - Persian: کوئین آمان
fr - French: Kouign-amann
he - Hebrew: קווין-אמאן
it - Italian: Kouign-amann
ja - Japanese: クイニーアマン
jv - Javanese: Kouign-amann
ko - Korean: 퀴냐만
kw - Cornish: Kouign-amann
pt - Portuguese: Kouign-amann
ro - Romanian: Kouign-amann
ru - Russian: Кунь-аман
sq - Albanian: Kouign-amann
sv - Swedish: Kouign-amman
th - Thai: กวีญามันน์
uk - Ukrainian: Кунь-аман

The dish is a sweet, round laminated dough pastry, originally made with bread dough, containing layers of butter and incorporated sugar, similar in fashion to puff pastry albeit with fewer layers. It is slowly baked until the sugar caramelizes and the butter (in fact the steam from the water in the butter) expands the dough, resulting in its layered structure.
Cremeschnitte
Category: dessert, cake (cream cake)
Cuisine: Austrian, Hungarian
Associated cuisines: Austrian, Hungarian
Area: Austria, Hungary
Countries: Austria, Hungary
Region: Western Europe
Other names: ca - Catalan: Cremeschnitte
de - German: Cremeschnitte
es - Spanish: Cremeschnitte
he - Hebrew: קרמשניט
hr - Croatian: Kremšnita
hu - Hungarian: Krémes
hy - Armenian: Կրեմեշնիտե
ja - Japanese: クレムシュニテ
jv - Javanese: Cremeschnitte
ko - Korean: 크렘슈니테
mk - Macedonian: Кремпита
ro - Romanian: Cremșnit
sk - Slovak: Krémeš
sl - Slovenian: Kremna rezina
sr - Serbian: Кремпита
sv - Swedish: Kremšnita
uk - Ukrainian: Кремшніта

The dish is a custard and chantilly cream cream cake dessert. This dish in various variations, all of which include a puff pastry base and custard cream.
Kringlea
Category: pastry (pretzel)
Cuisine: Danish, Norwegian, Swedish, Estonian
Associated cuisines: Danish, Norwegian, Swedish, Estonian
Area: Denmark, Norway, Sweden
Countries: Denmark, Norway, Sweden
Region: Northern Europe
Other names: cv - Chuvash: Кĕлентĕр
da - Danish: Kringle
de - German: Kringel
es - Spanish: Kringle
et - Estonian: Kringel
fa - Persian: کرینگل
fi - Finnish: Rinkeli
fy - Western Frisian: Kreakeling
it - Italian: Kringle
jv - Javanese: Kringle
nb - Norwegian Bokmål: Kringle
nl - Dutch: Krakeling
ru - Russian: Крендель
sv - Swedish: Kringla
uk - Ukrainian: Крендель

The dish is a pastry, a variety of pretzel. It denotes the pretzel-like knotted shape rather than the pretzel pastry type. It may be made from puff pastry (like Danish pastry) or yeast dough, filled with remonce or marzipan and raisins, sprinkled with coarse sugar, nut flakes or icing.
Kroštule
Category: pastry (fried dough)
Cuisine: Croatian
Associated cuisines: Slovenian
Area: Dalmatia, Istria
Countries: Croatia, Slovenia
Region: Southern Europe
Other names: be-tarask - Belarusian (Taraškievica orthography): Хрушчы
cs - Czech: Boží milosti
es - Spanish: Sfrappole
fr - French: Bugne
fur - Friulian: Crostui
he - Hebrew: כנפי מלאך
hr - Croatian: Kroštule
hu - Hungarian: Csörögefánk
hy - Armenian: Խուշուրահաց
it - Italian: Chiacchiere
ja - Japanese: ビューニュ
jv - Javanese: Swiwi malaékat
ko - Korean: 천사의 날개
lt - Lithuanian: Žagarėlis
ltg - Latgalian: Žagareni
lv - Latvian: Žagariņi
ms - Malay: Kroštule
pms - Piedmontese: Busìe
pt - Portuguese: Cueca virada
ru - Russian: Хворост
sc - Sardinian: Maravillas
sl - Slovenian: Hroštule
sr - Serbian: Кроштуле
szl - Silesian: Chrustki
tr - Turkish: Melek kanatları
uk - Ukrainian: Вергуни
vec - Venetian: Gróstołi

The dish is a traditional pastry. It is made from deep frying dough.
Kūčiukai
Category: pastry (sweet pastry)
Cuisine: Lithuanian
Associated cuisines: Lithuanian
Area: Lithuania
Countries: Lithuania
Region: Northern Europe
Other names: de - German: Kūčiukai
ja - Japanese: クチューカイ
jv - Javanese: Kūčiukai
lt - Lithuanian: Kūčiukai
ru - Russian: Кучюкай
sgs - Samogitian: Slėžėkā
uk - Ukrainian: Кучюкай

The dish is small, slightly sweet pastries made from leavened dough and poppy seeds. They vary in sweetness and are usually eaten dry but can be served soaked in poppy milk or with cranberry pudding.
Kürtőskalács
Category: cake (cake)
Cuisine: Hungarian, Romanian
Associated cuisines: Hungarian, Romanian
Area: Hungary, Romania
Countries: Hungary, Romania
Region: Eastern Europe
Other names: ar - Arabic: كعكة المدخنة
ca - Catalan: Cozonac secuiesc
cs - Czech: Kürtőskalács
de - German: Baumstriezel
es - Spanish: Kürtőskalács
fr - French: Kürtőskalács
he - Hebrew: קורטוש
hu - Hungarian: Kürtőskalács
it - Italian: Kürtőskalács
ja - Japanese: キュルテーシュカラーチ
jv - Javanese: Kürtőskalács
ko - Korean: 퀴르퇴시컬라치
nl - Dutch: Kürtőskalács
pl - Polish: Kurtoszkołacz
pt - Portuguese: Trololo
ro - Romanian: Cozonac secuiesc
ru - Russian: Кюртёшкалач
sq - Albanian: Kürtőskalács
uk - Ukrainian: Кюртошкалач

The dish is a spit cake. It is made from sweet, yeast dough (raised dough), of which a strip is spun and then wrapped around a truncated cone–shaped baking spit, and rolled in granulated sugar. It is roasted over charcoal while basted with melted butter, until its surface cooks to a golden-brown color. During the baking process the sugar stuck on the caramelises and forms a crisp, shiny crust. The surface of the cake can then be topped with additional ingredients such as ground walnut or powdered cinnamon.
Lady's navel
Category: pastry (choux pastry, fried pastry)
Cuisine: Turkish
Associated cuisines: Turkish
Area: Turkey
Countries: Turkey
Region: Western Asia
Other names: ar - Arabic: سرة الخانم
sq - Albanian: Kandigjibeku
tr - Turkish: Hanım göbeği

The dish is a type of sweet pastry. They are made from balls of choux pastry which are given a dimple, deep-fried and then soaked in syrup.
Lattice
Category: pastry (pie crust)
Cuisine: Global
Associated cuisines: Global
Area: Global
Countries: Global
Region: Global

The dish is a pastry woven in a criss-crossing pattern of strips in the preparation of various foods. It is used as a type of lid on many various tarts and pies. The openings between the grid allows fruit juices in pie fillings to evaporate during the cooking process, which can caramelize the filling. It can also be achieved by cutting horizontal rows of slits into a whole pie crust and pulling gently to open the slits.
Leipziger Lerche
Category: pastry (sweet pie)
Cuisine: German
Associated cuisines: German
Area: Leipzig
Countries: Germany
Region: Western Europe
Other names: da - Danish: Leipziger Lerche
de - German: Leipziger Lerche
es - Spanish: Leipziger Lerche
hy - Armenian: Լայպցիգի արտույտներ
id - Indonesian: Leipziger Lerche
kk - Kazakh: Лейпциг бозторғайлары
nb - Norwegian Bokmål: Leipziger Lerche
ru - Russian: Лейпцигские жаворонки

The dish is a pastry. The dish used the actual songbird lark, which was roasted with herbs and eggs and served as a filling in a pastry crust. Today's version consists of a shortcrust filled with a mixture of crushed almonds, nuts and a cherry. The cherry symbolises the heart of the bird. It is topped with a grid of two crossed dough strips.
Le̍k-tāu-phòng
Category: pastry (cake)
Cuisine: Taiwanese
Associated cuisines: Chinese
Area: Taiwan
Countries: China
Region: Eastern Asia
Other names: nan - Minnan: Le̍k-tāu-phòng
zh - Chinese: 綠豆椪

It is a traditional mooncake. The filling is made of sweet green gram paste stuffed with lard and shallots and baked, and sometimes a little pork is added. In recent years, due to the emphasis on health, many operators have also introduced versions that do not contain pork, lard and other ingredients, and are purely filled with mung bean puree.
Linzer torte
Category: pastry (cake)
Cuisine: Austrian
Associated cuisines: Austrian
Area: Linz
Countries: Austria
Region: Western Europe
Other names: bar - Bavarian: Linzer Tuatn
cs - Czech: Linecký koláč
da - Danish: Linse
de - German: Linzer Torte
es - Spanish: Tarta Linzer
fa - Persian: تورته لینتسر
fi - Finnish: Linzin torttu
fr - French: Linzer Torte
he - Hebrew: לינצר טורטה
hy - Armenian: Լինցի տորթ
it - Italian: Torta Linzer
ja - Japanese: リンツァートルテ
jv - Javanese: Linzer torte
ko - Korean: 린처 토르테
mk - Macedonian: Линцер торта
pt - Portuguese: Linzertorte
ru - Russian: Линцский торт
sr - Serbian: Линцер торта
uk - Ukrainian: Торт Лінцер
zh - Chinese: 林茲蛋糕

The dish is a traditional pastry, a form of shortbread topped with fruit preserves and sliced nuts with a lattice design on top. It is a very short, crumbly pastry made of flour, unsalted butter, egg yolks, lemon zest, cinnamon and lemon juice, and ground nuts, usually hazelnuts, but even walnuts or almonds are used, covered with a filling of redcurrant, raspberry, or apricot preserves. Unlike most tortes, it is typically single layered like a pie or tart. It is covered by a lattice of thin dough strips placed atop the fruit. The pastry is brushed with lightly beaten egg whites, baked, and garnished with nuts.
Makroudh
Category: cookies (cookies)
Cuisine: Maghrebi
Associated cuisines: Maghrebi
Area: Maghreb
Countries: Saudi Arabia
Region: Western Asia
Other names: ar - Arabic: مقروض
ca - Catalan: Macrud
ce - Chechen: Макъруд
cy - Welsh: Makroud
de - German: Makroud
es - Spanish: Maqrud
fr - French: Makroud
he - Hebrew: מקרוד
hy - Armenian: Մակրուդ
ig - Igbo: Makroudh
it - Italian: Makroud
ja - Japanese: マクルード
jv - Javanese: Makroudh
ru - Russian: Макруд
sv - Swedish: Makroud
uk - Ukrainian: Макруд
yi - Yiddish: מאקרוד

The dish is a cookie. It is filled with dates and nuts or almond paste, that has a diamond shape – the name derives from this characteristic shape. The dough is made with a combination of semolina and flour, which gives the pastry a very specific texture and flavor.
Mandelkubb
Category: cookies (almond cookie)
Cuisine: Swedish
Associated cuisines: Swedish
Area: Sweden
Countries: Sweden
Region: Northern Europe
Other names: fi - Finnish: Mandelkubb
jv - Javanese: Mandelkubb
sv - Swedish: Mandelkubb

The dish is a traditional bitter almond cookie characterized by a bittersweet flavor. Its distinct flavor is derived from bitter almonds. The pastry is made with flour, sugar, eggs, butter, bitter almonds, ammonium carbonate, and leavening agents. They are often garnished with nib sugar.
Marillenknödel
Category: pastry (dumpling, choux pastry)
Cuisine: Austrian, Czech, Hungarian
Associated cuisines: Austrian, Czech, Hungarian
Area: Austria, Czech, Hungary
Countries: Austria, Czech Republic, Hungary
Region: Western Europe
Other names: af - Afrikaans: Marillenknödel
bar - Bavarian: Marünknedl
de - German: Marillenknödel
it - Italian: Marillenknödel
jv - Javanese: Marillenknödel
ru - Russian: Абрикосовые клёцки

The dish is a pastry. It is formed from dough, in which cored apricots or mirabelle plums are placed. The dumplings are then boiled in slightly salted water and covered in crispily fried bread crumbs and powdered sugar. The dough is usually made of potato, though also quark and choux pastry are used.
Miguelitos
Category: pastry (flaky pastry)
Cuisine: Spanish
Associated cuisines: Spanish
Area: Castilla–La Mancha
Countries: Spain
Region: Southern Europe
Other names: ca - Catalan: Miguelitos
eo - Esperanto: Migeletoj
es - Spanish: Miguelitos
fa - Persian: میگلیتوس
fr - French: Miguelitos
gl - Galician: Miguelito
he - Hebrew: מיגליטוס
hu - Hungarian: Migeletok
it - Italian: Miguelitos
jv - Javanese: Miguelitos
nl - Dutch: Miguelito de La Roda
pl - Polish: Migelitka
ro - Romanian: Miguelitos
ru - Russian: Мигелитос
sv - Swedish: Miguelitos de La Roda
tr - Turkish: Miguelitos
zh - Chinese: 米糕莱托

The dish is a type of cream-filled puff pastry, which can also be referred to as a cake. They are a quite simple traditional cake consisting of soft puff pastry with a creamy custard-like filling, with a flaky cake like crust. and covered with sugar powder. They can be filled with milk, dark, and white chocolate along with the original cream. The all around dessert can be served hot or cold.
Milhojas
Category: dessert (dessert)
Cuisine: French
Associated cuisines: Spanish, Argentinian, Ecuadorian, Colombian, Costa Rican, Chilean, Salvadoran, Guatemalan, Mexican, Peruvian, Portuguese, French, Uruguayan, Venezuelan
Area: Spain, Argentina, Ecuador, Colombia, Costa Rica, Chile, El Salvador, Guatemala, Mexico, Peru, Portugal, France, Uruguay, Venezuela
Countries: Spain, Argentina, Ecuador, Colombia, Costa Rica, Chile, El Salvador, Guatemala, Mexico, Peru, Portugal, France, Uruguay, Venezuela
Region: Central America
Other names: es - Spanish: Milhojas
jv - Javanese: Milhojas

The dish is a type of dessert. They are made with stacked layers of puff pastry, often filled with whipped egg whites, and other times with creme patissiere; cream; caramelized milk; a creamy mix of condensed milk, sugar, and vanilla; or white chocolate
Milk-cream strudel
Category: pastry (layered pastry)
Cuisine: Austrian
Associated cuisines: Austrian
Area: Austria
Countries: Austria
Region: Western Europe
Other names: an - Aragonese: Millirahmstrudel
bar - Bavarian: Müllirahmstrudl
de - German: Milchrahmstrudel
ja - Japanese: ミルヒラーム・シュトゥルーデル
jv - Javanese: Strudel krim susu
ms - Malay: Milchrahmstrudel
sl - Slovenian: Zavitek z mlečno smetano

The dish is a popular pastry. It is an oven-baked pastry dough stuffed with a filling made from diced, milk-soaked bread rolls, egg yolk, powdered sugar, butter, quark, vanilla, lemon zest, raisins and cream and is served in the pan with hot vanilla sauce.
Mille-feuille
Category: pastry (layered pastry)
Cuisine: French
Associated cuisines: French
Area: France
Countries: France
Region: Western Europe
Other names: ar - Arabic: ميل فاي
ary - Moroccan Arabic: لميل فاي
ast - Asturian: Milfueyes
br - Breton: Milfeuilh
ca - Catalan: Milfulls
de - German: Mille-feuille
el - Greek: Μιλφέιγ
eu - Basque: Milorria
fi - Finnish: Mille-feuille
fr - French: Mille-feuille
gan - Gan: 法式千層酥
gl - Galician: Milfollas
he - Hebrew: עוגת נפוליאון
hy - Armenian: Միլֆեյ
ig - Igbo: Mille-feuille
it - Italian: Millefoglie
ja - Japanese: ミルフィーユ
jv - Javanese: Mille-feuille
ko - Korean: 밀푀유
lb - Luxembourgish: Millefeuille
mk - Macedonian: Мил-феј
nb - Norwegian Bokmål: Mille-feuille
nl - Dutch: Millefeuille
pt - Portuguese: Mil-folhas
ro - Romanian: Millefeuille
ru - Russian: Мильфей
sq - Albanian: Mille-feuille
sv - Swedish: Mille-feuille
th - Thai: มีลเฟย
tr - Turkish: Mille-feuille
zh - Chinese: 法式千層酥

The dish is a dessert made of puff pastry layered with pastry cream. Traditionally, it is made up of three layers of puff pastry, alternating with two layers of pastry cream. The top pastry layer is finished in various ways: sometimes it is topped with whipped cream, or it may be dusted with icing sugar, cocoa, pastry crumbs, or sliced almonds. It may also be glazed with icing or fondant alone, or in alternating white (icing) and brown (chocolate) or other colored icing stripes, and combed to create a marbled effect.
Moorkop
Category: pastry (choux pastry)
Cuisine: Dutch, German
Associated cuisines: Dutch, German
Area: Netherlands, Germany
Countries: Netherlands, Germany
Region: Western Europe
Other names: he - Hebrew: מורקופ
it - Italian: Moorkop
ja - Japanese: ムーアコップ
jv - Javanese: Moorkop
nl - Dutch: Moorkop
pl - Polish: Moorkop
ru - Russian: Мооркоп
uk - Ukrainian: Моркоп

This dish is a traditional pastry. It consisting of a profiterole (cream puff) filled with whipped cream. The top of the profiterole is glazed with white or dark chocolate. Often there is whipped cream on the top, with a slice of tangerine or a piece of pineapple.
Muskazine
Category: pastry (biscuit)
Cuisine: German
Associated cuisines: German
Area: Dettelbach
Countries: Germany
Region: Western Europe
Other names: ar - Arabic: المسكزين
de - German: Muskazine
uz - Uzbek: Muskazine

This dish is made from almonds, spices, sugar, flour and eggs.
Naiyou subing
Category: pastry (flaky pastry)
Cuisine: Taiwanese
Associated cuisines: Taiwanese
Area: Taichung
Countries: China
Region: Eastern Asia
Other names: zh - Chinese: 奶油酥餅

The dish is a buttery flaky pastry made into a thin circle. The dough has many layers, of which each is very thin and crisp. The filling is composed of butter and maltose.
Nazook
Category: pastry (rolled pastry)
Cuisine: Armenian
Associated cuisines: Armenian
Area: Armenia
Countries: Armenia
Region: Western Asia
Other names: fa - Persian: نازوک
hy - Armenian: Նազուկ
ru - Russian: Назук
uz - Uzbek: Nazuk

This dish is a rolled pastry made from flour, butter, sugar, sour cream, yeast, vanilla extract and eggs, with a filling often made with nuts, and especially walnuts. There is also a variation where lemon juice and cranberries are used.
New York roll
Category: pastry (flaky pastry)
Cuisine: American
Associated cuisines: American
Area: United States
Countries: United States
Region: Northern America
Other names: id - Indonesian: Cromboloni

This dish is a pastry made from circular croissant dough, and filled with pastry cream and topped with a chocolate ganache. It can be enhanced with many different flavors such as chocolate, pistachio, and caramel.