worldcuisines/food-kb-v1.1 huggingface dataset:
Croissant
Category: pastry (flaky pastry)
Cuisine: French
Associated cuisines: French
Area: France
Countries: France
Region: Western Europe
Other names: ar - Arabic: كرواسون
az - Azerbaijani: Kruassan
be - Belarusian: Круасан
be-tarask - Belarusian (Taraškievica orthography): Круасан
bg - Bulgarian: Кроасан
br - Breton: Kornegenn
ca - Catalan: Croissant
cs - Czech: Croissant
cy - Welsh: Croissant
da - Danish: Croissant
de - German: Croissant
el - Greek: Κρουασάν
en-simple - Simple English: Croissant
eo - Esperanto: Korna bulko
es - Spanish: Cruasán
et - Estonian: Sarvesai
eu - Basque: Croissant
fa - Persian: کروسان
fi - Finnish: Voisarvi
fj - Fijian: Croissant
fr - French: Croissant
ga - Irish: Croissant
gl - Galician: Croissant
he - Hebrew: קרואסון
hr - Croatian: Kroasan
hy - Armenian: Կրուասան
hyw - Western Armenian: Քրուասան
id - Indonesian: Kroisan
it - Italian: Croissant
ja - Japanese: クロワッサン
jv - Javanese: Croissant
ka - Georgian: კრუასანი
kk - Kazakh: Круассан
ko - Korean: 크루아상
ky - Kyrgyz: Круассан
la - Latin: Semilixula
lt - Lithuanian: Kruasanas
mk - Macedonian: Кроасан
ms - Malay: Roti bulan sabit
my - Burmese: လခြမ်းကွေးပေါင်မုန့်
nan - Minnan: Croissant
nb - Norwegian Bokmål: Croissant
nl - Dutch: Croissant
pl - Polish: Croissant
pt - Portuguese: Croissant
ru - Russian: Круассан
sco - Scots: Croissant
sh - Serbo-Croatian: Kroasan
sk - Slovak: Croissant
sr - Serbian: Кроасан
sv - Swedish: Croissant
th - Thai: ครัวซ็อง
tl - Tagalog: Croissant
tr - Turkish: Kruvasan
ug - Uyghur: كرويسانت
uk - Ukrainian: Круасан
vi - Vietnamese: Bánh sừng bò
yue - Cantonese: 牛角包
zh - Chinese: 牛角面包

The dish is a pastry made from puff pastry in a crescent shape. It is a buttery, flaky pastry using the yeast-leavened laminated dough. They are named for their historical crescent shape. The dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique called laminating. The process results in a layered, flaky texture, similar to a puff pastry.
Cronut
Category: doughnut (puff doughnut)
Cuisine: French
Associated cuisines: French
Area: France
Countries: France
Region: Western Europe
Other names: el - Greek: Κρόνατ
es - Spanish: Cronut
fr - French: Cronut
gl - Galician: Cronut
he - Hebrew: קרונאט
it - Italian: Cronut
ja - Japanese: クロナッツ
jv - Javanese: Cronut
ko - Korean: 크로넛
pt - Portuguese: Cronut
ro - Romanian: Cronut
ru - Russian: Кронат
sv - Swedish: Cronut
uz - Uzbek: Kronat
zh - Chinese: 可颂甜甜圈

The dish is a doughnut-like pastry made from croissant-like dough filled with flavored cream and fried in grapeseed oil.
Croquembouche
Category: pastry (choux pastry)
Cuisine: French
Associated cuisines: French
Area: France
Countries: France
Region: Western Europe
Other names: ar - Arabic: كروكنبوش
be - Belarusian: Кракембуш
ca - Catalan: Pastís de lioneses
de - German: Croquembouche
es - Spanish: Croquembouche
fa - Persian: کروکمبوش
fr - French: Croquembouche
he - Hebrew: קרוקמבוש
hy - Armenian: Կրոկեմբուշ
id - Indonesian: Krokembus
it - Italian: Croquembouche
ja - Japanese: クロカンブッシュ
ko - Korean: 크로캉부슈
nl - Dutch: Croquembouche
pl - Polish: Croquembouche
pt - Portuguese: Croquembouche
ru - Russian: Крокембуш
sq - Albanian: Croquembouche
th - Thai: ครอก็องบุช
tr - Turkish: Krokanbush
uk - Ukrainian: Крокембуш
zh - Chinese: 泡芙塔

The dish is a dessert consisting of choux pastry puffs piled into a cone and bound with threads of caramel. It may also be decorated with other confectionery, such as sugared almonds, chocolate, and edible flowers.
Curry puff
Category: pastry (flaky pastry, savoury pie)
Cuisine: Indian, Chinese, Malaysian
Associated cuisines: Bruneian, Indian, Indonesian, Malaysian, Burmese, Singaporean, Chinese, Thai
Area: Brunei, India, Indonesia, Malaysia, Myanmar, Singapore, Thailand
Countries: Brunei Darussalam, India, Indonesia, Malaysia, Myanmar, Singapore, Thailand
Region: Southern Asia
Other names: ar - Arabic: فطيرة الكاري
de - German: Karipap
ja - Japanese: カレー揚げパイ
jv - Javanese: Karipap
ko - Korean: 카리팝
ms - Malay: Karipap
th - Thai: กะหรี่ปั๊บ
yue - Cantonese: 咖喱角
zh - Chinese: 馬來咖哩餃

This dish is a small pie consisting of curry with chicken and potatoes in a fried or baked pastry shell.
Danish pastry
Category: pastry (flaky pastry)
Cuisine: Danish, Austrian
Associated cuisines: Danish, Austrian
Area: Denmark, Austria
Countries: Denmark, Austria
Region: Western Europe
Other names: cs - Czech: Wienerbrød
da - Danish: Wienerbrød
de - German: Kopenhagener Gebäck
en-simple - Simple English: Danish pastry
es - Spanish: Wienerbrød
fa - Persian: شیرینی دانمارکی
fi - Finnish: Viineri
fr - French: Viennoiserie danoise
he - Hebrew: דניש
it - Italian: Wienerbrød
ja - Japanese: デニッシュ
jv - Javanese: Pastry Denmark
ko - Korean: 데이니시
nb - Norwegian Bokmål: Wienerbrød
nn - Norwegian Nynorsk: Wienerbrød
pt - Portuguese: Wienerbrød
ru - Russian: Датская выпечка
sv - Swedish: Wienerbröd
tr - Turkish: Danimarka çöreği
uk - Ukrainian: Данська випічка
uz - Uzbek: Daniya pishiriqlari
yue - Cantonese: 丹麥酥
zh - Chinese: 丹麥酥

This dish is a multilayered sweet pastry made with yeast dough of what flour, milk, eggs, sugar, and large amount of butter or margarine. Rolled out thinly and covered with a thin slices of butter between each layers.
Simit
Category: bread (sesame bread)
Cuisine: Turkish, Armenian, Balkan
Associated cuisines: Turkish, Armenian, Balkan
Area: Turkey, Armenia, Balkans
Countries: Turkey, Armenia, Albania, Bosnia and Herzegovina, Bulgaria, Croatia, Montenegro, North Macedonia, Romania, Serbia, Slovenia
Region: Western Asia
Other names: ar - Arabic: سميط
arz - Egyptian Arabic: سميط
az - Azerbaijani: Simit
bg - Bulgarian: Геврек
ca - Catalan: Simit
cs - Czech: Simit
de - German: Simit
dtp - Central Dusun: Simit
el - Greek: Κουλούρι
es - Spanish: Simit
fa - Persian: سیمیت
fr - French: Simit
he - Hebrew: סימיט
hu - Hungarian: Simit
hy - Armenian: Բոկեղ
it - Italian: Simit
ja - Japanese: シミット
jv - Javanese: Simit
ka - Georgian: სიმიტი
ko - Korean: 시미트
ku - Kurdish: Kilorîk
mk - Macedonian: Ѓеврек
ms - Malay: Simit
nl - Dutch: Simit
pt - Portuguese: Simit
ro - Romanian: Covrig
ru - Russian: Симит
sq - Albanian: Gjevrek
sr - Serbian: Ђеврек
sv - Swedish: Simit
tr - Turkish: Simit
ug - Uyghur: سىمىت
uk - Ukrainian: Симіт
uz - Uzbek: Simit

The dish is a circular bread encrusted with sesame seeds or poppy, flax, or sunflower seeds.
Éclair
Category: pastry (puff pastry)
Cuisine: French
Associated cuisines: French
Area: France
Countries: France
Region: Western Europe
Other names: ar - Arabic: إصبعية
az - Azerbaijani: Ekler
be - Belarusian: Эклер
bg - Bulgarian: Еклер
br - Breton: Biz dienn
bs - Bosnian: Ekler
ca - Catalan: Éclair
cs - Czech: Éclair
da - Danish: Éclair
de - German: Eclair
en-simple - Simple English: Éclair
es - Spanish: Éclair
et - Estonian: Ekläär
fa - Persian: اکلر
fi - Finnish: Éclair
fr - French: Éclair
he - Hebrew: אקלר
hu - Hungarian: Ekler fánk
hy - Armenian: Էկլեր
id - Indonesian: Eklair
it - Italian: Éclair
ja - Japanese: エクレア
jv - Javanese: Éclair
ka - Georgian: ეკლერი
kk - Kazakh: Эклер
ko - Korean: 에클레르
lb - Luxembourgish: Eclair
lo - Lao: ເອແຄ
lt - Lithuanian: Ekleras
mk - Macedonian: Еклер
nl - Dutch: Eclair
pl - Polish: Ekler
pt - Portuguese: Bomba de chocolate
ru - Russian: Эклер
sk - Slovak: Éclair
sq - Albanian: Pastashuta
sr - Serbian: Еклер
th - Thai: เอแกลร์
tl - Tagalog: Éclair
tr - Turkish: Ekler
uk - Ukrainian: Еклер
uz - Uzbek: Ekler
vi - Vietnamese: Éclair
yue - Cantonese: 閃電泡芙
zh - Chinese: 閃電泡芙

The dish is a pastry made with choux dough filled with a cream and topped with a flavored icing. It is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside. Once cool, the pastry is filled with custard , whipped cream or chiboust cream, then iced with fondant icing. The icing is sometimes caramel.
Egg yolk pastry
Category: pastry (cake)
Cuisine: Taiwanese
Associated cuisines: Chinese
Area: Taichung
Countries: China
Region: Eastern Asia
Other names: id - Indonesian: Pastri kuning telur
zh - Chinese: 蛋黃酥

The dish is a traditional cake of which the filling is made of salted duck egg yolk and red bean paste. It use naturally fermented salted egg yolks marinated in red soil with grape seed oil, and they are made with many layers.
Empanada
Category: pastry (turnover)
Cuisine: Spanish
Associated cuisines: Spanish, Argentinian, Peruvian, Nicaraguan, Chilean, Colombian, Cuban, Ecuadorian, Mexican, Venezuelan, Uruguayan, Sardinian, Filipino, Sicilian, Tunisian
Area: Spain, Argentina, Peruvian, Nicaraguan, Chile, Colombia, Cuba, Ecuador, Mexico, Venezuela, Uruguay, Sardinian, Philippines, Sicilian, Tunisia
Countries: Spain, Argentina, Nicaragua, Chile, Colombia, Cuba, Ecuador, Mexico, Venezuela, Uruguay, Philippines, Tunisia
Region: Global
Other names: ar - Arabic: إمبنادة
bcl - Central Bikol: Empanada
be - Belarusian: Эмпанада
br - Breton: Empanada
ca - Catalan: Panada
cs - Czech: Empanada
de - German: Empanada
en-simple - Simple English: Empanada
es - Spanish: Empanada
eu - Basque: Enpanada
fa - Persian: امپانادا
fi - Finnish: Empanada
fr - French: Empanada
gl - Galician: Empanada
gn - Guarani: Pirambujape
he - Hebrew: אמפנדה
hy - Armenian: Էմպանադա
id - Indonesian: Empanada
it - Italian: Empanada
ja - Japanese: エンパナーダ
jv - Javanese: Empanada
ka - Georgian: ემპანადა
ko - Korean: 엠파나다
ku - Kurdish: Empanada
lmo - Lombard: Empanada
lt - Lithuanian: Empanada
ms - Malay: Empanada
nb - Norwegian Bokmål: Empanada
nl - Dutch: Empanada
pl - Polish: Empanada
pt - Portuguese: Empanada
qu - Quechua: Kastilla humint'a
ru - Russian: Эмпанада
sv - Swedish: Empanada
th - Thai: เอมปานาดา
tl - Tagalog: Empanada
tr - Turkish: Empanada
uk - Ukrainian: Емпанада
zh - Chinese: 恩潘納達

The dish is a baked or fried pastry with meat, cheese, tomato, corn, or other ingredients filling.
Ensaïmada
Category: pastry (bread roll)
Cuisine: Spanish
Associated cuisines: Spanish
Area: Mallorca, Balearic Islands, Spain, Latin America, Ibiza
Countries: Spain, Philippines
Region: South Eastern Asia
Other names: bcl - Central Bikol: Ensaymada
bn - Bangla: এনসাইমাদা
ca - Catalan: Ensaïmada
cs - Czech: Ensaïmada
de - German: Ensaïmada de Mallorca
es - Spanish: Ensaimada de Mallorca
eu - Basque: Ensaimada
fi - Finnish: Ensaïmada
fr - French: Ensaïmada
gl - Galician: Ensaimada
it - Italian: Ensaimada
ja - Japanese: エンサイマダ
jv - Javanese: Ensaïmada
ko - Korean: 엔사이마다
ru - Russian: Энсаймада
uk - Ukrainian: Ансаїмаза
zh - Chinese: 蜗牛面包

The dish is a pastry product made with flour, water, sugar, eggs, dough, and a reduced pork lard.
Fazuelos
Category: pastry (fried dough)
Cuisine: Spanish
Associated cuisines: Spanish
Area: Spain
Countries: Spain
Region: Southern Europe
Other names: es - Spanish: Fazuelos
he - Hebrew: פזואלוס
lad - Ladino: Fijjuelas

The dish is a thin rolled pastry made of fried dough comprising flour, eggs, sugar, and oil. The dough is rolled thinly, cut into strips, and briefly fried. A syrup of water, orange blossom, and sugar is then prepared for additional flavor.
Flaugnarde
Category: pancake (flan pancake)
Cuisine: French
Associated cuisines: French
Area: France
Countries: France
Region: Western Europe
Other names: ca - Catalan: Flonyarda
fr - French: Flaugnarde
he - Hebrew: פלוניארד
it - Italian: Flaugnarde
ja - Japanese: フロニャルド
jv - Javanese: Flaugnarde
oc - Occitan: Flaunharda
ru - Russian: Флонярд
sq - Albanian: Flaugnarde
th - Thai: โฟลญาร์ด
uk - Ukrainian: Флонярд

The dish is a baked dessert with fruit arranged in a buttered dish and covered with a thick flan-like batter. It is made with apples, peaches, pears, plums, prunes or other fruits. Resembling a sweet batter pudding or large pancake, the dish is dusted with confectioner's sugar and can be served either warm or cold.
Flaó
Category: cake (cheese cake, tart)
Cuisine: Spanish
Associated cuisines: Spanish
Area: Levante
Countries: Spain
Region: Southern Europe
Other names: ca - Catalan: Flaó
es - Spanish: Flaó
fr - French: Flaó
jv - Javanese: Flaó

The dish is a cheesecake or tart. In some regions flaons are a type of crescent-shaped pie filled with jam and honey, or some type of cheese, varying according to the location. Honey was used traditionally, but in modern times sweet flaons are usually sweetened with sugar.
Flies' graveyard
Category: pastry (dessert pie)
Cuisine: British
Associated cuisines: British
Area: United Kingdom
Countries: United Kingdom
Region: Northern Europe
Other names: hy - Armenian: Ճանճերի գերեզմանոց
ru - Russian: Кладбище мух

The dish is nicknames of pastry, for sweet pastries filled with currants or raisins, which are jokingly said to resemble dead flies.
Franzbrötchen
Category: pastry (flaky pastry)
Cuisine: German
Associated cuisines: German
Area: Hamburg
Countries: Germany
Region: Western Europe
Other names: an - Aragonese: Franzbrötchen
az - Azerbaijani: Françbretxen
cs - Czech: Franzbrötchen
de - German: Franzbrötchen
en-simple - Simple English: Franzbrötchen
es - Spanish: Franzbrötchen
he - Hebrew: פרנצברטשן
it - Italian: Franzbrötchen
jv - Javanese: Franzbrötchen
pl - Polish: Franzbrötchen
pt - Portuguese: Franzbrötchen
ru - Russian: Францбрётхен

The dish is a small, sweet pastry baked with butter and cinnamon. Sometimes other ingredients are used as well, such as chocolate or raisins. It is usually served for breakfast, but is also enjoyed along with coffee and cake. The ingredients of the dough include flour, butter, yeast, milk, sugar, and a pinch of salt. The filling is a mixture of sugar and cinnamon. Several times in succession, the dough is folded and rolled out thinly, and coated with butter. As soon as the dough is sufficiently outstretched to a filmy layer, it is moistened with a little water, sprinkled with a melange of sugar and cinnamon and finally rolled up.
Galette
Category: cake (flat cake)
Cuisine: French
Associated cuisines: French
Area: Normandy, United Kingdom, French Guiana
Countries: France
Region: Western Europe
Other names: ar - Arabic: جلت
de - German: Galette
en-simple - Simple English: Galette
es - Spanish: Galette
fr - French: Galette
he - Hebrew: גאלט
io - Ido: Galeto
ja - Japanese: ガレット
jv - Javanese: Galette
ko - Korean: 갈레트
lt - Lithuanian: Galetė
nb - Norwegian Bokmål: Galette
nl - Dutch: Galette
pt - Portuguese: Galette
ru - Russian: Галеты
tr - Turkish: Galette
uk - Ukrainian: Галети

The dish is a term to designate various types of flat round or freeform crusty cakes or a pancake made with buckwheat flour usually with a savoury filling. A common form of the dish resembles a type of single crust, free-form pie with a fruit filling and the crust folded partway over the top of the filling.
Gâteau Basque
Category: pastry (cake)
Cuisine: French
Associated cuisines: French
Area: Northern Basque
Countries: France
Region: Western Europe
Other names: ca - Catalan: Pastís basc
es - Spanish: Pastel vasco
eu - Basque: Etxeko bixkotxa
fr - French: Gâteau basque
gl - Galician: Pastel vasco
ja - Japanese: ガトー・バスク
jv - Javanese: Gâteau Basque
ko - Korean: 비시코차
la - Latin: Biscoctum Vasconicum
ru - Russian: Баскский пирог
sq - Albanian: Ëmbëlsira baske
uk - Ukrainian: Баскський пиріг

The dish is a traditional dessert, typically filled with black cherry jam or pastry cream. Typically it is constructed from layers of a butter-sugar wheat flour pastry dough with a filling of either black cherry jam or almond or vanilla pastry cream.
Shorgoghal
Category: pastry (flaky pastry)
Cuisine: Azerbaijani
Associated cuisines: Azerbaijani
Area: Azerbaijan
Countries: Azerbaijan
Region: Western Asia
Other names: az - Azerbaijani: Şorqoğalı
fa - Persian: شورقوغال

The dish is a traditional pastry in a round shape filled with anise or fennel seed, cumin, cinnamon, turmeric, salt and pepper.
Gibanica
Category: pastry (layered pastry)
Cuisine: Yugoslavian
Associated cuisines: Yugoslavian
Area: Balkans
Countries: Albania, Bosnia and Herzegovina, Bulgaria, Croatia, Montenegro, North Macedonia, Romania, Serbia, Slovenia
Region: Southern Europe
Other names: ca - Catalan: Gibanica
de - German: Gibanica
es - Spanish: Gibanica
fi - Finnish: Gibanica
fr - French: Gibanica
hr - Croatian: Gibanica
id - Indonesian: Gibanica
it - Italian: Ghibanizza
ja - Japanese: ギバニッツァ
jv - Javanese: Gibanica
ko - Korean: 기바니차
mk - Macedonian: Гибаница
nl - Dutch: Gibanica
pt - Portuguese: Gibanica
ru - Russian: Гибаница
sh - Serbo-Croatian: Gibanica
sr - Serbian: Гибаница
sv - Swedish: Gibanica
ta - Tamil: ஜிபனிக்கா
uk - Ukrainian: Гибаниця
vi - Vietnamese: Gibanica
zh - Chinese: 吉巴尼察

The dish is usually made with cottage cheese and eggs. Recipes can range from sweet to savoury, and from simple to festive and elaborate multi-layered cakes.
Gujhia
Category: dumpling, dessert (fried dumpling)
Cuisine: Indian Subcontinent
Associated cuisines: Indian Subcontinent
Area: Indian subcontinent
Countries: India
Region: Southern Asia
Other names: bh - Bhojpuri: गोझिया
fa - Persian: گجیا
fr - French: Gujia
hi - Hindi: गुझिया
jv - Javanese: Gujia
kn - Kannada: ಗುಜಿಯಾ
mai - Maithili: पुड़ुकिया
ml - Malayalam: ഗുജിയ
or - Odia: କରଞ୍ଜି
pa - Punjabi: ਗੁਜੀਆ
pnb - Western Punjabi: گجیا
te - Telugu: కజ్జికాయ

The dish is a sweet, deep-fried pastry that is a popular dessert. This delicacy is made using either semolinaor all-purpose flour, which is stuffed with a mixture of sweetened milk solids, also called mawa and dried fruits. The dumpling is then fried in butter to give it a crispy texture.
Gözleme
Category: bread, sandwich (stuffed bread, flatbread)
Cuisine: Turkish
Associated cuisines: Turkish
Area: Turkey
Countries: Turkey
Region: Western Asia
Other names: af - Afrikaans: Gözleme
ar - Arabic: كزلمة
bg - Bulgarian: Гьозлеме
bs - Bosnian: Gözleme
ca - Catalan: Gözleme
de - German: Gözleme
en-simple - Simple English: Gözleme
es - Spanish: Gözleme
fr - French: Gözleme
he - Hebrew: גזלמה
hu - Hungarian: Gözleme
it - Italian: Gözleme
ja - Japanese: ギョズレメ
jv - Javanese: Gözlémé
ko - Korean: 괴즐레메
ku - Kurdish: Şamborek
mk - Macedonian: Ѓозлеме
nl - Dutch: Gözleme
ru - Russian: Гёзлеме
tr - Turkish: Gözleme
uk - Ukrainian: Гозлеме

The dish is a stuffed faltbread. The dough is usually unleavened, and made only with flour, salt and water, but it can be made from yeast dough as well. The dough is rolled thin, then filled with various toppings, sealed, and cooked over a griddle. Fillings are numerous and vary by region and personal preference, and include a variety of meats , Vegetable, mushrooms, tubers, cheeses, as well as eggs, seasonal herbs, and spices.
Gustavus Adolphus pastry
Category: pastry (cake)
Cuisine: Swedish
Associated cuisines: Swedish
Area: Sweden
Countries: Sweden
Region: Northern Europe
Other names: fi - Finnish: Kustaa Aadolfin leivos
hi - Hindi: गुस्तावस एडॉल्फस पेस्ट्री
sq - Albanian: Pasta Gustavus Adolphus
sv - Swedish: Gustav Adolfsbakelse

The dish is a pastry. Recipes for the pastry vary locally but most versions have a portrait of the king on the top, usually made of chocolate or marzipan.
Hwangnam-ppang
Category: pastry, bread (sweet bread)
Cuisine: Korean
Associated cuisines: Korean
Area: Hwangnam-dong, Gyeongju
Countries: Korea
Region: Eastern Asia
Other names: ca - Catalan: Pa gyeongju
es - Spanish: Pan de Gyeongju
fr - French: Hwangnam-ppang
id - Indonesian: Hwangnam-ppang
ko - Korean: 황남빵

The dish is a small pastry with a filling of red bean paste. It is made from a mixture of eggs and wheat flour, with the red bean filling being almost 70% of the pastry. A chrysanthemum would be traditionally imprinted on the top.
Haddekuche
Category: pastry (cake)
Cuisine: German
Associated cuisines: German
Area: Frankfurt
Countries: Germany
Region: Western Europe
Other names: de - German: Haddekuche
es - Spanish: Haddekuche
it - Italian: Haddekuche
lb - Luxembourgish: Haddekuche
ru - Russian: Хаддекухе

The dish is a traditional pastry that resembles with a diamond-themed pattern imprinted on the pastry itself.
Heong Peng
Category: pastry (flaky pastry)
Cuisine: Malaysian
Associated cuisines: Malaysian
Area: Ipoh
Countries: Malaysia
Region: South Eastern Asia
Other names: th - Thai: เฮืองเปี๊ยะ
zh - Chinese: 香餅

These pastries, which resemble slightly flattened balls, contain a sweet sticky filling made from malt and shallots, which is covered by a flaky baked crust and garnished with sesame seeds on the surface.
Hot cross bun
Category: pastry (spiced bun)
Cuisine: British
Associated cuisines: British
Area: England
Countries: United Kingdom
Region: Northern Europe
Other names: es - Spanish: Panecillo de Pascua
fr - French: Hot cross bun
he - Hebrew: לחמניות פסחא
hy - Armenian: Խաչով կարկանդակ
it - Italian: Hot cross bun
ja - Japanese: ホットクロスバン
jv - Javanese: Roti salib panas
nb - Norwegian Bokmål: Hot cross bun
nn - Norwegian Nynorsk: Hot cross bun
pl - Polish: Hot cross bun
ru - Russian: Крестовая булочка
tr - Turkish: Sıcak haçlı çörek
uk - Ukrainian: Хрестова булочка
yue - Cantonese: 十字包
zh - Chinese: 十字包

The dish is a spiced bun, usually containing small pieces of fruit and marked with a cross on the top.
Jachnun
Category: bread (flatbread, bread roll)
Cuisine: Yemeni
Associated cuisines: Yemeni
Area: Yemen
Countries: Yemen
Region: Western Asia
Other names: ar - Arabic: جحنون
ca - Catalan: Jachnun
de - German: Jachnun
es - Spanish: Jachnun
fr - French: Jachnun
he - Hebrew: ג'חנון
id - Indonesian: Jachnun
it - Italian: Jachnun
ja - Japanese: ジャフヌン
jv - Javanese: Jakhnun
ru - Russian: Джахнун
uk - Ukrainian: Джахнун

The dish is a pastry traditionally eaten in the morning with a local condiment, boiled eggs and a local spicy sauce. It is prepared from dough which is rolled out thinly and brushed with clarified butter spiced and aged in a smoked vessel, traditionally using smoke from the wood of a specific tree, though regular clarified butter or shortening can be used. A little honey is sometimes added in addition, whereupon the dough is rolled up before cooking.
Jambon
Category: pastry (savoury pie)
Cuisine: Irish
Associated cuisines: Irish
Area: Ireland
Countries: Ireland
Region: Northern Europe
Other names: de - German: Jambon
ga - Irish: Siamban
he - Hebrew: סיאמבן
zh - Chinese: 愛爾蘭酥皮火腿

The dish is a square pastry filled with cheese and chunks of ham.
Jésuite
Category: pastry (flaky pastry)
Cuisine: French
Associated cuisines: French
Area: Bordeaux
Countries: France
Region: Western Europe
Other names: ca - Catalan: Jesuita
es - Spanish: Jesuita
fr - French: Jésuite
he - Hebrew: ז'סואיט
it - Italian: Jesuítas
sq - Albanian: Jezuite
tr - Turkish: Jésuite
uk - Ukrainian: Хесуіта

The dish is a triangular, flaky pastry filled with frangipane cream and topped with sliced almonds and powdered sugar. Rectangular in shape, it's made from puff pastry stuffed with ham and cheese, and covered with a sweet crust.
Joulutorttu
Category: pastry (flaky pastry)
Cuisine: Finnish, Swedish
Associated cuisines: Finnish, Swedish
Area: Finland, Sweden
Countries: Finland, Sweden
Region: Northern Europe
Other names: es - Spanish: Joulutorttu
fi - Finnish: Joulutorttu
it - Italian: Joulutorttu
ja - Japanese: ヨウルトルットゥ
nb - Norwegian Bokmål: Joulutorttu
ru - Russian: Йоулуторту
sv - Swedish: Jultårta

The dish is a pastry. It is traditionally made from puff pastry in the shape of a star or pinwheel and filled with prune jam and often dusted with icing sugar. The pastries can be in other shapes and apple used in place of the prune jam.