Alexandertorte, also known as Alexander Torte or Aleksander Torte, is a Latvian dessert. Consisting of pastry strips filled with raspberry preserves or raspberry jam, it is traditionally eaten as a lunch or dinner dessert, but it can also be served at tea. It should be made a day or so before it is planned to serve, because the icing must be hard before the torte is cut.
An aloo pie is a variant of the samosa popular in Trinidad and Tobago. It is a soft, fried pastry made from flour and water, and filled with boiled, spiced and mashed potatoes (aloo being the Hindi word for “potato”) and other vegetables like green peas or chana dal (split chickpeas without their seedcoat).
Dutch apple pie (appeltaart or appelgebak) recipes are distinct in that they typically call for flavourings such as cinnamon and lemon juice to be added.
Sweet & juicy crisp apples pair nicely with ricotta in these flaky pastry squares. Add dollop of whipped cream before serving for added decadence.
These apple turnovers have all of the textures and flavours of an apple pie but requires only basic skills and takes a fraction of the time (especially if you buy the puff pastry instead of making it yourself).
It is so easy to make a Bakewell pudding. The pudding makes a delicious dessert and though it can be eaten as an afternoon treat, usually that will be a Bakewell Tart. Serve the pudding hot or slightly warm to enjoy the full almond flavour.
Baklava is a rich, sweet pastry made of layers of filo pastry filled with chopped nuts and sweetened with syrup or honey. It is characteristic of the cuisines of the former Ottoman Empire and those of Central and Southwest Asia.
Banket or letterbanket is a sweet pastry that originated in the Netherlands and is popular in the Christmas season, especially on Saint Nicholas’ eve, 5 December.
Banket is made by rolling pastry dough around an almond paste filling and then baking it. The log is then cut into short lengths for serving, hot or cold. It can also be frozen and enjoyed after the holiday season.
Bichak is a stuffed baked tricornered appetiser served in Jewish (Kosher), Afghan, Middle Eastern, and Moroccan cuisine. It is often served during tea or coffee hour. Bichak can be stuffed with pumpkin and jam for a sweet taste, or meat and cheese for a savoury addition to a lunch. Bichak are also popular because they can be prepared in large quantities.
With a dense crispness and a high sugar-to-acid ratio, Pink Lady apples are ideal for these pies. Even when tender, they hold their shape and retain some firmness, for a nice contrast to the juicy, collapsed berries.
Bublanina varies with the season and the fruit that is available. It’s a bit like a coffee cake in texture and is probably why it is sometimes served as a breakfast pastry.
Greek bougatsa is prepared from filo dough wrapped around a filling. After it is baked, it is cut into serving pieces and served hot. If the filling is semolina custard, then the pastry may be lightly dusted with icing sugar or cinnamon.
Bundevara is a common Serbian sweet pie made with grated pumpkin and filo pastry. A number of Serbian pies are made with filo, called “kore” in Serbian language. A common Serbian pie not made with phyllo is called štrudla. To add to the confusion, it is not similar to strudel, but rather to the nut roll.
Originating in France, cream puffs are also known as profiterole and choux a la creme. Cream puffs are a French dessert pastry filled with whipped cream, pastry cream, ice cream or custard.
These fried empanadas are filled only with melted cheese, and are quick and easy to make. Experiment with the filling – some people like to add a little bit of chopped onion or use a variety of cheeses. You can also bake these empanadas with good results.
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