50 Popular Desserts From Around the World
As an avid traveler and baker, I’ve tasted many recipes and taken cooking classes worldwide. In an interest in bringing those two loves together, I decided to start a series on my Instagram and TikTok feeds where I tried 50 popular desserts from around the world.
I’ve learned so much about flavors and techniques through my travels and I thought that cookies would be a universal way for everyone to be a part of the series. Since most people have either tried or understand what a cookie is.
So I kicked off my series called BITE SIZE to connect with a delicious range of cultures, cuisines, flavors, and, maybe my favorite part, the history behind the treats themselves.
About a third of the way through the series, I realized… cookies might not be as widespread as I believed. So I pivoted to recipes featuring small treats, everything from cookies to patries, donuts to cakes, fried sweets and other popular desserts from around the world.
Let’s travel the world together one small dessert at a time!
BITE SIZE by the numbers
50 desserts
35 countries and regions
5 dessert types
17 cookies & biscuits
9 pastries & baked sweets
6 cakes
4 fried dough sweets
13 other desserts
50 Popular Desserts from Around the World
From Asia to the Middle East, Europe to Africa, North America to South America, and all the spots in-beween, I’ve tested out 50 popular desserts across over 35 countries and regions.
Below you’ll find an assortment of small treats alongside a breakdown of where they originated, what they are (and taste like), a little bit of the history behind the dessert, as well as the recipes I followed with videos of me making them!
Cookies & Biscuits
Alfajores
Country: Argentina / South America
Type of Dessert: Cookie
What it is: An alfajores is a sandwich cookie made up of two buttery, almost shortbread-like cookies, squished around a heaping spoonful of dulce de leche. The exposed filling is then rolled in shredded coconut flakes to finish!
What it tastes like: The cookies are fairly neutral which balances perfectly with the sweetness of the filling, and the coconut rim brings out a delicious tropical vibe.
History: Alfajores are popular across South America. The cookie actually originated in the Middle East before spreading to Spain and then further south. There are many variations but the version with the coconut rim is most popular in Argentina.
My take: I was convinced it would not be for me, but after taking a morning baking class in Buenos Aires, I fell in love with these treats.
My rating: 4 out of 5 (only because I didn’t have the ilolay dulce de leche we used in Argentina, and the U.S. options are not up to par)
Get the recipe in the caption of the below video!
If you love a sandwich cookie, you have to try these sprinkle cookie sandwiches!
Maple Leaf Cookies
Country: Canada
Type of Dessert: Cookie
What it is: Two maple infused cookies (cut out in the shape of maple leaves), sandwiched around a maple buttercream.
What it tastes like: Very maple forward and quite sweet, though, similar to the alfajores, the cookies do balance against the buttercream nicely.
History: These cookies are shaped in the national sympbol of Canada: the maple leaf. They originated in Ontario, when a grocery shop owner wanted to start selling biscuits out of his store.
My take: Unless you live in New England, maple products aren’t in abundance in many places in the U.S., so making my own maple butter was a bit tedious. Overall, they were a bit too sweet and the cookie felt a smidge less crumbly/melt-in-your-mouthy than I was hoping.
My rating: 2 out of 5
Get the recipe here!
If you love a spiced cookie, you have to try these soft ginger cookies!
Sequilhos
Country: Brazil
Type of Dessert: Cookie
What it is: A cookie made with accessible ingredients that makes a lot, likely reflecting the lifestyle of the local area. They’re made with only three ingredients (butter, cornstarch, and sweeten condesced milk) and shaped with a fork for those signature ridges.
What it tastes like: A very light, powdery cookie that gives both shortbread and sugar cookie and something all it’s own.
History: Originated in Northeast Brazil and served on religious occasions, widely spread by Padre Cicerone, to bring the community together. They were originally made with cassava flour, harvested by the locals, but eventually switched to cornstarch to be less labor intensive. The sweetened condensced milk and butter weren’t introduced until later.
My take: For being so simple, it took me three tries, and multiple recipes, to get them to bake with those signature ridges. They do lean a bit dry, but with a cup of tea they’re a decent simple cookie.
My rating: 2 out of 5
Get the recipe here!
If you love a shortbread vibe, try these earl grey lavender shortbread cookies!
Macarons
Country: France / Italy
Type of Dessert: Cookie
What it is: Meringue that’s been piped into circles and baked, with a shell on the outside and a chew in the middle. The filling can vary from ganache to frosting to jam.
What it tastes like: The taste varies strongly based on the filling and if you’ve added any flavor to the meringue itself. The cookies lean more towards a sweet flavor, with an emphasis on the texture, where the filling chosen really flavors each bite.
History: I didn’t know until looking into the origins of these meringue sandwich beauties, but they actually don’t originate in France. They came to the French via the Italians, through a royal marriage. I too was stunnethed!
My take: Macarons are my love but also my baking nemesis. I really believe these are cookies you master only through repeat (and often) practice. You have to know the feel of the batter to really conquer them. My favorite flavors are tied between raspberry and pistachio.
My rating: 5 out of 5 (technically should take them down a peg because of their difficulty level, but I refuse).
Get the recipe here!
If you love meringue, try these individual berry pavlovas!
Ghoribas
Country: Morocco
Type of Dessert: Cookie
What it is: A cookie with a distinct crackled top originally made simply with flour, sugar, and fat.
What it tastes like: They were described as “cake-like” cookies but I personally found them to be more bread than cake. Even though the dough felt more bread-like.
History: The earliest written recipe is specific to Baghdad, though there are many variations across North Africa and the Middle East. Moroccans adapted the recipe to incorporate things like semolina, sesame, and other flavors.
My take: Ultimately, these were not my favorite – to make or eat. They also baked a bit tough and overall seemed to lack in flavor. Not a winner for me.
My rating: 0 out of 5
Find the recipe I followed here
Sugar Cookies
Country: United States of America
Type of Dessert: Cookie
What it is: A cookie, often flavored with vanilla or almond extract. Variations include sprinkles, added flavors like lemon zest, or simply rolling the dough in sugar for extra texture.
What it tastes like: These cookies are sweet, and depending on who made them, can have a soft chew or more of a crunch. My favorites are soft, sprinkled, and I love a little icing on top.
History: While sugar cookies hail from the United States, there seems to be conflicting history on whether they came from German Protestants in Pennsylvania or Dutch settlers in New York. Either way, we thank you cause they are delicious.
My take: I am a sugar cookie WOMAN, ok? There isn’t a holiday season that goes by where a sugar cookie hasn’t at some point been baked in my oven. This is also true outside of the holidays, just so we’re clear.
My rating: 5 out of 5
This recipe I followed may be the best roll and cut sugar cookie recipe I’ve ever had!
If you love a sugar cookie, make these small batch sugar cookie bars loaded with rainbow sprinkles!
Pfeffernüsse
Country: Germany
Type of Dessert: Cookie
What it is: A puffed spiced cookie coated in powdered sugar. The name literally translates to “pepper nuts” in a nod to the spice within as well as their smaller size.
What it tastes like: They make for a relatively soft (but in a dense way) cookie packed with all the spices and give those yummy Christmas feels.
History: According to Germans, these cookies were created in the mid-to-late 18th century by a confectioner named Johann Fleischmann around 1753. The Dutch don’t quite agree with that.
My take: As a ginger cookie lover, these little cookies ticked all the winter + holiday boxes for me.
My rating: 5 out of 5
Get the recipe here!
If you love a simple bake packed with spice, try these small batch pumpkin scones (with a brown butter glaze!)
Sprøde Klejner
Country: Denmark
Type of Dessert: Cookie
What it is: A pretty diamond shaped, fried cookie made by thinly rolling your dough, then flipping on point through a slit in the middle, to form that twisted diamond appearance.
What it tastes like: Honestly, these taste like crispy fried dough, covered in powdered sugar.
History: A traditional Danish Christmas treat dating back to the 14th century. These cookies pre-date the oven – as frying dough came before that more modern convenience.
My take: These cookies require a level of precision I don’t usually have the patience for but I got that ruler out and made it happen. Would I make them again? No. Would I enjoy them while strolling through a European Christmas market? Yep.
My rating: 3 out of 5
Get the recipe here!
If you love a pretty cookie, try these classic Linzer cookies filled with homemade raspberry jam!
Almond Cookies
Country: China
Type of Dessert: Cookie
What it is: A round cookie packed with almond flavor.
What it tastes like: Similar to a sugar cookie, but less sweet and with more of an almond flavor.
History: These cookies are traditionally served during Chinese New Year and are thought to resemble coins and therefore bring good fortune. I’m all for a cookie that might help make it rain.
My take: I’m not a massive fan of baked almond flavors, which may sound weird to some, but the taste is so much more pungent. BUT, I do love a sugar cookie so… these were OK.
My rating: 3 out of 5
Get the recipe here!
If you love a treat fit for a celebration, try this small batch Funfetti cake!
Snickerdoodles
Country: United States of America
Type of Dessert: Cookie
What it is: A classic, cozy cookie made with a little cream of tartar for the slightest tang and rolled in cinnamon sugar.
What it tastes like:
History: These actually began as bars, not cookies at all! Specifically, they are said to have been brought to the U.S. by Dutch-German immigrants and the original inspiration was actually a German coffee cake called snipdoodle.
My take: The perfect snickerdoodle has a softer chew to the center. When done right, they are the perfect cinnamon-sugar treat but the baking can be the hardest part, since if overbaked, they will be crumbly and not that impressive.
My rating: 5 out of 5
Get the recipe in the caption of the video below!
If you love a cinnamon-sugar bake, try this easy snickerdoodle shortbread!
Melting Moments
Country: Australia/New Zealand
Type of Dessert: Cookie
What it is: A buttery cookie, though more on the cornstarch-y side, sandwiched around fruity buttercream.
What it tastes like: A buttery cookie with either lemon or passionfruit flavors (depending on the buttercream you choose), that melts in your mouth.
History: These likely trace back to Scottish shortbread but the earliest mention of a melting moment is featured in a 1915 Australian newspaper.
My take: Overall a yummy cookie. I love the simple detail on top of them made by pressing a fork into the dough before baking.
My rating: 4 out of 5
Get the recipe here!
If you love a buttery cookie that melts in your mouth, try these Viennese whirl cookies!
Sablé
Country: France
Type of Dessert: Cookie
What it is: A roll and cut cookie dough, made by mixing the butter and flour to create a sandy texture (sablé actually translates to “sandy” in French).
What it tastes like: They fall in a similar vein as a sugar cookie, but with a more buttery flavor and crumbly texture.
History: Tracing back to the 17th century, these originated in the Northwest of France, originally created for (and named after) a noblewoman with fine tastes: the Marquise de Sablé.
My take: I’m in love. I thought for sure the next day or even days later they would get crackly and crumbly. They did not. Which, let’s be honest, is pretty rare in cookie land.
My rating: 5 out of 5
Get the recipe here!
If you love a French pastry, try this single serve lemon tart!
Kahk Cookies
Country: Egypt
Type of Dessert: Cookie
What it is: Buttery, crumbly cookies, filled with a nut or date center, and served dusted with powdered sugar.
What it tastes like: I used a pistachio filling in the recipe I followed, so they were almost like a nutty, pistachio-y shortbread.
History: These can be traced back to ancient Egyptian times. If you look closely, you’ll even see them featured in murals and ancient ruins. They represent generosity and joy, as it’s often a communal effort to make them for celebrations around Eid al-Fitr and Easter.
My take: I have mixed feelings about nuts in baked goods but I loved these! The contrast in texture with the buttery, melt-in-your mouth texture was a big win for me.
My rating: 5 out of 5
Get the recipe here!
If you love pistachio flavors, try this easy homemade salted vanilla pistachio frozen yogurt!
Chocolate Chip Cookies (VIDEO)
Country: United States
Type of Dessert: Cookie
What it is: An American childhood classic for good reason. Gooey, buttery cookies, packed with chocolate chips in every bite.
What it tastes like: Buttery, salty-sweet, with (ideally) big pools of chocolate.
History: Ruth Graves Wakefield, founder of The Toll House Inn in Massachusetts, is often credited with creating the chocolate chip cookie. After sharing with guests and publishing in her cookbook, Nestlé saw quite the uptick in sales and bought her recipe (and the name) to feature on their bags of chocolate chips.
That being said, earlier newspapers and grocery stores featured some cookies with chocolate chips in them before Wakefield’s. So, maybe she was the original chocolate chip cookie creator or maybe she just made it popular.
My take: One of my tied-for-top-three favorite cookies of all time. Could eat these every day.
My rating: 5 out of 5.
Recipe coming soon!
If you love anything chocolate chip cookie, try this homemade cookie dough fudge!
Pastries & Baked Sweets
Biscotti
Country: Italy
Type of Dessert: Cookie-ish (but kind of not…)
What it is: A dry dough, made plain or with fillings, formed into a log and baked twice (did you know that “bis” is Latin for “twice”?). First to bake the dough. Second (post-slicing) to preserve it.
What it tastes like: A crunchy “treat” that very much makes sense as to why it’s often served with coffee or tea.
History: These cookies were actually served with wine originally and were baked to last (let’s be honest they knew they were stale but manageable). They were made to be shelf-stable for soldiers in ancient Rome.
My take: While I do like the combination of pistachio and dark chocolate, in general biscotti is just not the cookie for me. The war is over, do we really need to be eating twice-baked cookies now?
My rating: 3 out of 5
This recipe here is actually a variation of one I received during pastry school
If you love a simple coffee/tea cookie, try these Earl Grey brown butter shortbread cookies (with chocolate chunks!)!
Palmiers
Country: France
Type of Dessert: Pastry
What it is: Sugar coated puff pastry rolled and cut to form hearts or elephant ears, before baking until flaky and golden.
What it tastes like: A crunchy sweet pastry that pairs simply with a cup of tea.
History: Supposedly, these were originally made to repurpose otherwise wasted scraps of puff pastry dough which deserves respect because if you’ve ever put in the time and forearm strength to make homemade puff pastry, you know not a single piece of that is going to waste.
My take: An easy way to make a French pastry at home. They do come out a little crunchier (pastry-wise not sugar-crusted-wise) than I was expecting but still very fun and easy to make.
My rating: 4 out of 5
Get the recipe here!
If you love a simple puff pastry treat, try these apple butter puff pastry twists!
Joulutorttu
Country: Finland
Type of Dessert: Patry
What it is: Puff pastry shaped into stars and traditionally filled with prune jam before baking.
What it tastes like: Flaky pastry with jam in the center (I used homemade raspberry jam).
History: Traditional Finnish holiday cookies, “joulutorttu” translates to “yule tart” or “Christmas star.” Dates back to the 1700s and is commonly served during chilly holiday months.
My take: Buttery, sweet, and delicious and I will 100% be re-making them. I’d also love to try a traditional prune-filled version if I’m ever in Finland during the holiday season (which I hope to be because it looks beautiful and did you know that Santa lives in Lapland? Uh, yeah).
My rating: 5 out of 5
Get the recipe here!
If you love a filled pastry, try these cream filled lady locks!
Rugelach
Country: Poland
Type of Dessert: Mini pastry
What it is: Traditionally made with a yeasted dough, these very closely resemble the beautiful layers of a mini croissant. The Americanized version (which I honestly didn’t realize I made until after) has a cream cheese-based dough.
What it tastes like: Like a cross between puff pastry and a croissant, paired with whatever filling you choose. I rolled mine around jam, but you can pick from a variety such as nuts, chocolate, cinnamon sugar, or seeds.
History: Began across Jewish families in Eastern Europe, the name comes from the Yiddish words “rugel” and “rog” translating to “royal twist/corner.”
My take: It’s incredibly easy and very delicious. I will definitely be making these again, next time the fully traditional way.
My rating: 5 out of 5
Get the recipe here!
If you love a tiny pastry, try these easy mini puff pastry cinnamon rolls!
Kardemummabullar
Country: Sweden
Type of Dessert: Sweet bun
What it is: A spiced and twisted cardamom bun made with enriched dough.
What it tastes like: A slightly denser take on a cinnamon role, with the predominant spice being cardamom.
History: Cardamom has been a key Swedish spice since the medieval times, and is found throughout the cuisine. You’ll often find these buns served during fika, the Swedish equivalent of an afternoon tea break.
My take: I had my first cardamom bun at a bakery in Scotland and loved it, though I’d say the below recipe isn’t nearly as good. Fair warning, the technique to wrap the bun is trickier than it looks!
My rating: 4 out of 5
Get the recipe here!
If you love a cinnamon bread, try this cinnamon sugar pull-apart bread!
Hot Cross Buns
Country: England
Type of Dessert: Sweet bread
What it is: A bun spiced with cinnamon, allspice, nutmeg, and cloves traditionally mixed in. A cross, made of a paste of flour and water, is piped on after the final rise, right before they hit the oven.
What it tastes like: Like a fluffy cinnamon-raisin bread.
History: “Hot cross buns. Hot cross buns. One a penny, two a penny. Hot cross buns.” The hot cross buns we know today date back to 18th-century England. Some historians date them further back to pre-Christian times, where they were baked in celebration of the goddess of spring (the “cross” representing the four phases of the moon).
My take: I’m not always a raisin lover but turns out I’m a fan of these incredibly soft beauties.
My rating: 5 out of 5
Get the recipe here!
If you love a fluffy spiced spread, try this spiced challah bread with dates!
Pastéis de Nata – Portugal (VIDEO)
Country: Portugal
Type of Dessert: Tart
What it is: A flaky miniature tart filled and baked with a custard base.
What it tastes like: Almost like a tart version of French toast, between the crust and the egg-based vanilla custard.
History: The original recipe for these custard tarts was created by monks in Belém, in an effort to bring in revenue for their monastery after the 1820 liberal revolution. The descendants of the original owners’ still run the sugar refinery where these tarts were originally sold, and keep the monks’ recipe locked in a secret room. To this day, the original recipe has never been shared!
My take: I was fully expecting not to like these but between the textures and flavor, I’m delighted to say I was completely wrong. Now I need to get to Portugal for an authentic pastéis de nata.
My rating: 5 out of 5
Get the recipe here!
If you love a unique custard dessert, try this nostalgic cereal milk pie!
Knafeh
Country: Palestine
Type of Dessert: Pastry
What it is: Made up of shredded phyllo dough, known as kataifi, sweet cheese, a flavored simple syrup, and a topping of chopped pistachios.
What it tastes like: The dessert itself is It honestly reminded me of a sweet mozzarella stick, which sounds weird, but was honestly perfect.
History: Often served at tea time, there are differing claims as to the origins of this dessert, so when you travel through out the Middle East you’ll likely find different variations and names for it.
My take: The crispy outside, the chewy inside – it’s a real texture treat. I don’t have the traditional, flat metal pan, so I used a mini cast-iron and adjusted for a longer bake to get the color right.
My rating: 4 out of 5
Get the recipe here!
Food is more than just a recipe. Food is memories, culture, community, history, and so much more. The Palestine Children’s Relief Fund (PCRF) and the United Nations Relief and Works Agency (UNRWA) are amazing organizations working to aid Palestinians in need, if you’re looking for organizations to support.
Conchas
Country: Mexico
Type of Dessert: Sweet bread
What it is: It’s a soft, almost brioche-like bread topped with a crumble that I would describe as closer to a cookie than a streusel. The pan dulce can be vanilla, chocolate, fruity, or spiced, depending on your preference.
What it tastes like: Very bread forward, with a crunchy flavored shell on top.
History: Eaten on holidays such as Cinco de Mayo, Day of the Dead, and Christmas, usually around breakfast or dinner and often served with hot chocolate.
My take: I can’t say I was a massive fan of these, more like than love, though the hot chocolate pairing definitely enhances the flavor. I will happily try them again when I get myself to Mexico!
My rating: 3 out of 5
Get the recipe here!
If you love a fluffy bread with a sweet topping, try this strawberry cheesecake focaccia!
Fıstıklı Baklava
Country: Turkey
Type of Dessert: Pastry
What it is: Layers of phyllo dough, clarified butter (to prevent burning when baking), and a thick crushed pistachio layer in the middle. After baking, it’s SOAKED in simple syrup and left overnight.
What it tastes like: Very flaky layers, but in a dense way with the amount of nuts and syrup soaked into eat bite.
History: This pistachio baklava is often eaten during the holidays, due to the traditionally labor-intensive nature of the dough – but I just went with pre-made phyllo.
My take: As a non-baklava person, I actually really loved this (in small bites, cause holy syrup).
My rating: 4 out of 5
Get the recipe here!
If you love a layered treat, try this creamy no-bake pistachio dessert!
Tikvenik
Country: Bulgaria
Type of Dessert: Pastry
What it is: A traditional pumpkin pastry made with a mix of pumpkin (puréed or grated), sugar, and spices (+ nuts if you so choose), wrapped in phyllo dough.
What it tastes like: Like eating a flaky, pumpkin-filled cigar…
History: Often served on Christmas Eve, the last day of the Eastern Orthodox Christian fast (which observes a no meat, dairy, eggs diet – yes, these are vegan treats!).
My take: As a pumpkin pie hater, I was wary of this bake, but I thought the flavors were good! They just needed to be a bit more pronounced (aka this is not a sweet dessert at all). Love the handheld shape though.
My rating: 3 out of 5
Get the recipe here!
If you love the pumpkin vibes, try this perfect pumpkin cake with cream cheese frosting!
Butter Tarts
Country: Canada
Type of Dessert: Tart
What it is: These mini tarts come together quite easily, and bake up right in a muffin tin. A pastry crust is shaped and filled with with a very sweet center.
What it tastes like: I’ve seen some describe it as a butterscotch flavor; I thought it gave gooey toffee vibes inside a tart-like crust.
History: A little gray on the origins of these sweet tarts… perhaps from the daughter of a French king who settled in Québec? Maybe from Scottish immigrants? Or, quite simply, a grassroots bake?
My take: I had absolutely no idea what to expect, so the gooey center threw me off. Regardless, would absolutely order from a bakery alongside a tea.
My rating: 4 out of 5
Get the recipe here!
If you love toffee flavors, try this chocolate salted toffee tart!
Hungary – Beigli (VIDEO)
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Get the recipe here!
If you love X, try these
Traditionally, you’ll find two types of beigli, one filled with poppy seeds (as pictured above) and one with walnuts. It’s often served around Christmas and New Year’s, as the poppy seeds symbolize wealth and good health, and the walnuts provide protection from bad luck.
I only attempted the poppy seed version, but… it was just too much poppy seed for me. It tasted very bitter, although I will say the recipe I followed didn’t explain how to “paste” them, so I mixed a few tactics (and I’m not sure they worked).
Rating: 0 out of 5 (LINK TO RECIPE)
Norway – Lefse (VIDEO)
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Get the recipe here!
If you love X, try these
These thin, soft Norwegian flatbreads are made using mashed potatoes. They can be eaten savory or sweet – served with butter and a sprinkling of sugar or jam.
Personally, I loved these with some homemade raspberry jam. You can see how they can lean sweet or savory, depending on your preference, and I can’t wait to try them again!
Rating: 4 out of 5 (Recipe is on pg. 109 of King Arthur’s ‘Big Book of Bread’)
South Africa – Hertzoggies (VIDEO)
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Get the recipe here!
If you love X, try these
Mini tarts filled with a spoonful of apricot jam and topped with coconut meringue. These South African sweet treats have a political history, having originally been made in the 1920s in support of J.B.M. Hertzog (former South African Prime Minister).
The tarts themselves are a bit too sweet in my opinion, since apricot jam leans neutral in flavor but doesn’t lack in sugar. I would definitely give these a try in South Africa, but if I made them again, I’d probably swap for a sharper jam (like raspberry or strawberry) for some contrast.
Rating: 2 out of 5 (LINK TO RECIPE)
Cakes
Madeleines – France (VIDEO)
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Get the recipe here!
If you love X, try these
I studied abroad in Limoges, France and the first time I ever had a madeleine… have to admit I was unimpressed. To be fair, I was given one from a bag that was clearly bought pre-made from the grocery store. Fast forward to pastry school and we made these Lemon Madeleines and, well my mind completely changed.
I was watching the pastry course by Dominique Ansel on Masterclass a few months ago and one of his first bakes was madeleines. He had an adorable mini pan (which I would love to have) and taught me that madeleines are best served hot and fresh – hence why I probably never liked them on my first try in France.
Since these are a classic French “cookie” and I’ve never made the standard recipe, I knew I had to make them for this series using Dominque’s recipe. When done right, these fluffy cake-like cookies have a “pearl” or “nose” that will pop as they bake, like a camel’s back, inside of their pretty shell molds. They’re soft, a little citrusy, and dusted with powdered sugar to perfection.
Rating: 5 out of 5 (LINK TO RECIPE)
Tres Leches – Latin America (VIDEO)
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Get the recipe here!
If you love X, try these
The first time I’d heard of this cake was when I was volunteering in the Dominican Republic. The daughter of the family I was staying with came into town with us just to get a slice of tres leches cake. I’d already had a bunch of ice cream, so I didn’t try any, but I’ve been curious about it ever since.
Now I know what you’re thinking, is this a small dessert? No, it is not. But I wanted to try it, and since this is my series, I get to do what I want. To be honest, though, the idea of a milk-soaked cake (like SOAKED) wasn’t all that appealing to me. While I love a soggy graham cracker or cookie vibe, a soggy cake? Ehhhh. But, I’ve been proven wrong by previous bakes in this list lately, so I had hope! I gave myself three bites, but ultimately, not for me. This is definitely a me problem though, as I know I’m in the minority and this recipe turned out exactly as any tres leches cake I’ve seen. So, zero shade to the developer, you should go try it if you love this cake!
Tres leches cake is a staple in Latin American dessert cuisine. There is debate about its origins being in Nicaragua or Mexico (the latter holding more votes). Which I’m coming to find is a commonality among a lot of desserts. “Tres leches” literally translates to “three milks,” which is exactly what makes up the soaking liquid- evaporated milk, sweetened condensed milk, and regular cow’s milk. Once baked, the cake, which is very light and airy (almost like an angel food), is cooled, poked, soaked, and popped in the fridge. For some, the longer the soak, the better, and many even add more liquid to their plates!
Like many of these desserts, tres leches is seen as a celebration cake expected at birthdays, weddings, and more.
Rating: 1 out of 5 (LINK TO RECIPE)
Macedonia – Ravanija (VIDEO)
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Get the recipe here!
If you love X, try these
A lovely former co-worker of mine requested a treat for this series from her country, Macedonia. Now, I would be lying if I were to claim I knew before I met her where Macedonia is on a map. That’s the beauty of meeting new people, you get to learn so many things you may not have known before.
Technically, Ravanija is a Balkan dessert hailing from the Ottoman Empire. So it’s not completely Macedonia’s but from what she told me, it’s a very traditional dessert there. The cake itself is made with a mix of ingredients, one being semolina flour, which gives it a unique texture. After baking, it’s soaked in a very sweet lemon sugar syrup.
Personally, this cake was way too sweet for me. Like “sweet” was the only flavor I could pick up on. But I respect the tradition of food, and the love for this cake by others.
Rating: 1 out of 5 (LINK TO RECIPE)
Argentina – Chocotorta (VIDEO)
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This classic Argentine treat was developed by an advertising executive who needed to market two of her clients’ products. It’s hands down my favorite treat of this series so far, and such an unexpected delight.
I would classify this as a no-bake dessert, though technically you need to melt chocolate for the topping. Traditionally, it’s made with layers of Chocolinas cookies and a mixture of dulce de leche and cream cheese.
Honestly, it tastes like a really fancy dessert made simple.
Rating: 5000/5 (LINK TO RECIPE)
Fried Dough Sweets
Koeksisters – South Africa (VIDEO)
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Ok, these are some beauties. Are they really truly cookies? Meh, probably not but do I care? Nope.
I love a dough moment and these were by far my favorites to make in the series up to this point (so, five cookies in lol). To be honest, I was quite intimidated by them between the dough, the braid, and the frying but they actually come together quite simply.
Besides the ease, what surprised me most was the fact that even though they were soaked (and then re-soaked and then soaked again) in a spiced sugar syrup, they actually weren’t massively sweet and did in fact become less sweet the next day on. When the author of the recipe first shared that, I thought nahh but it was 100% true.
Another interesting note about these South African cookies? There is another popular South African cookie with a very similar name and make, though (if we’re honest) less pretty even though they look and sound equally as good. Those are called Koesisters – so basically missing the extra “k” – and are coated in coconut flakes.
All in all I don’t necessarily need to make these again and they were a little less sweet and flavored than I imagined for that sugary soak but I had a really fun time making them and think they’re worth a try!
Rating: 3 out of 5 (LINK TO RECIPE)
Churros – Spain (VIDEO)
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I LOVE a churro – even better if it’s served with a side of melted milk chocolate sauce to dip in. This was my first time making these cinnamon-sugar baddies and while they are much simpler than I thought, they still (on my end) need a little practice.
There is conflicting history on where these sticks of magic actually originate from – be it traders traveling through China who possibly brought them back to Spain or shepards in Spain (which nods more to the shepards walking stick shape of them in some places). Either way, they’re delicious and I salute the creators.
Rating: 4 out of 5 (LINK TO RECIPE)
Puff Puff or Bofrot – West Africa (VIDEO)
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If you’re Nigerian you might call these Puff Puff, if you’re from Ghana, Bofrot, either way, I found them to be a delight. The dough comes together all in one bowl, before sitting for a brief rise, and dropped in small scoops into hot oil where they puff into these little balls of joy.
The dough itself isn’t highly flavored, though there is a hint of cayenne that you barely feel when you bite into one. They give me hushpuppy vibes but much better and have a delightful chew-to-crunch ratio as you eat them.
From what I understand, they are often snack staples at weddings, parties, or for breakfast and served with jam. I had mine with some homemade raspberry jam and ermahgoodddd.
Rating: 4 out of 5 (LINK TO RECIPE)
Paczki – Poland (VIDEO)
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These fluffy and delicious jelly donuts are rolled in granulated sugar and filled with strawberry jam. They were traditionally made as a way to use up all the ingredients forbidden during Lent and eaten on Fat Tuesday (or Fat Thursday, depending on where you live). They’ve become popular around the globe for obvious reasons (because they are delicious, duh).
Rating: 5 out of 5 (LINK TO RECIPE)
Qatayef bel ashta – Lebanon (VIDEO)
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I follow a variety of food content creators and one of those is Amale Chamseddine from Habibi, What’s Cooking. She shares delicious Lebanese recipes across her feeds, to both showcase the variety of good eats from the area as well as ensure that her country’s food is never forgotten. As soon as I saw these, I knew I needed to try to make them. What can I say, I love a stuffed dessert.
They look and taste very similar to a pancake, though a little bit doughier, and are stuffed with a cream filling. You fry and dip them in a simple syrup and, I’m gonna be honest I wasn’t sure how I’d feel about them (since I like my pancakes 90% chocolate chips) but these were so good! The texture is fluffy but the fry gives them these delicious crunchy edges and the creamy center is just so good. For being dipped in simple syrup they’re only very lightly sweet, which is really lovely. I don’t completely know why but they almost gave me the taste of a cross between a pancake and a funnel cake, but stuffed.
Rating: 4 out of 5 (LINK TO RECIPE)
Middle East – Zalabia (VIDEO)
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These small donuts are a Middle Eastern treat often enjoyed at celebrations and during Ramadan. The dough is made and left to rise before being piped into hot oil, fried, and tossed in a honey-d simple syrup.
Funnily enough, the flavor reminded me a little of a cake cone, but with a donut texture. The recipe I followed below didn’t have temperatures listed for the frying oil, so the final consistency of some was tougher than others. Still loved them and can’t wait to try them in upcoming travels!
Rating: 4 out of 5 (LINK TO RECIPE)
Other Desserts
Fifteens – Ireland (VIDEO)
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I first had these at a party when I studied abroad in France. An Irish friend put them on the table, and I won’t lie, I thought they looked relatively questionable, but my god, when I took a bite… LOVE. They have this soft and chewy texture and the flavor gives a combination of cereal (which to be honest, I’ve not usually a cereal gal but I’ve found I do love cereal flavored items, like this ice cream) and maybe rice krispie treat (but with British “biscuits” instead of rice krispies). I sent her a note recently, remembering them, and she told me they were a simple treat from back home, so I knew I had to make them. Oh, AND they are no-bake, so these are a no-brainer. It’s dangerous that I know how to make them now.
Rating: 5 out of 5 (LINK TO RECIPE)
Ichigo Sando – Japan (VIDEO)
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I’d heard about the marvel of Japanese 7-Elevens and the wonders of the food selection there. But, it wasn’t until recently that I heard social media whispers about a certain strawberry sandwich. In doing my research for this series, it popped up and I thought “Absolutely, YES!” I even made my own milk bread using King Arthur’s Baking Company’s Big Book of Bread. Unsurprisingly, it turned out delicious.
The sando itself is made up of fluffy, mildly sweet milk bread, fresh, whole strawberries, and homemade whipped cream. It’s like the sandwich version of a strawberry shortcake, which I LOVE (try my chamomile strawberry shortcake recipe here)! When you slice the sandwich, it reveals the inside of the strawberries, and though simple, it looks very effective. These are made with a variety of fruit, many making beautiful creations from a single slice.
Rating: 5 out of 5 (LINK TO RECIPE)
Brigadeiro – Brazil (VIDEO)
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This childhood Brazilian classic comes in many flavors, though the chocolate-flavored one is the most traditional. The candy is often served at celebrations like birthdays and weddings. It originated in Rio de Janeiro in the 1940s in support of a political campaign. While the candidate didn’t win, the brigadeiros prevailed.
The best way I can describe these is like a chocolate-hinted ball of dulce de leche candy. They’re made using a combination of sweetened condensed milk, chocolate chips (or cocoa powder), and a little bit of butter. Once cooked down, you roll out each ball between buttered hands (cause this dough is STICKY), and coat in your desired toppings. I’m usually team sprinkles all the way, but I actually loved the shredded coconut.
Now, I won’t lie, it took me THREE tries to get even close to the right consistency. So it may be hailed as an easy dessert with only three main ingredients, but I found it incredibly tricky to cook down. My first batch was too thick (and I cooked it for over 30 minutes), my second too thin (cooked it for 15), and my third almost just right (at an almost 40-minute cook time). Let’s just say that sitting and stirring pudding has got nothing on these babies! But they are rather delicious and have a divine texture to bite into.
Rating: 4 out of 5 (LINK TO RECIPE)
England – Eton Mess (VIDEO)
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This is one of those desserts where I don’t believe I’d heard of it, until doing recipe research for this series, but now I see it everywhere. So maybe I’d heard of it before… but clearly it didn’t make an impact.
This simple dessert is made up of crushed meringue cookies, strawberries, and whipped cream. I mean… delightful. It’s the perfect summertime dessert – fresh, fruity, and creamy. It supposedly originated from Eton College, where it was served at a cricket match. My favorite part, besides the flavor (and texture)? That it really does look a mess and not a soul cares.
If you love an easy strawberry dessert, you have to try my Strawberry Shortcake for One. It comes together in under 20 minutes and is the perfect use for those fresh strawberries!
Rating: 5 out of 5 (LINK TO RECIPE)
India – Kulfi (VIDEO)
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On a hot summer day, this – basically ice cream – really hits the spot. It can be flavored in a variety of ways, though pistachio and/or saffron seem to be some of the most popular combos. The hint of cardamom in the recipe I followed really hit the spot.
The kulfi is made by stirring milk for a really (I mean really) long time. This allows for a creamy texture without the need for an ice cream maker. Also, because you don’t churn it, it’s slightly less.. airy? than traditional ice cream that you may be used to.
Rating: 5 out of 5 (LINK TO RECIPE)
Greece – Yiaourti Me Meli (VIDEO)
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When I backpacked through Europe with my mom back in 2017, our first stop was Greece. This was my first taste of yiaourti me meli (aka plain yogurt with honey), and I loved it. Mind you, I was not a fan of plain yogurt up until that point. I knew I needed to make this favorite Greek dish for this series.
The recipe below is for an easy homemade Greek yogurt (which, in case you’re wondering, I haven’t stopped making). It’s thick, creamy, and incredibly simple to make. Top with some chopped walnuts and local honey, and you’ve got yourself a delicious treat. Oh, that’s also good for your gut!
P.S. If you’re planning your own backpacking adventure, here are 16 Unique Essentials you should add to your packing list.
Rating: 5 out of 5 (LINK TO RECIPE)
United Kingdom – Peppermint Creams (VIDEO)
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Did you know that in ancient times, peppermint was used for digestive benefits? In the 18th century, British confectioners started adding sugar for medicinal purposes – think throat lozenges – before turning a delicious corner in the Victorian Age.
This recipe comes from a Scottish baker, who uses mashed potatoes to bind the ingredients (love!). Pro-tip: Make the potatoes right before you plan to make the recipe, as the steam from the potatoes helps to mold them into the correct consistency.
Rating: 4 out of 5 (LINK TO RECIPE)
Ghana – Nkate Cake (VIDEO)
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A little bit of nostalgic street food in the form of this Ghanaian peanut brittle. Often sold in shops or along the road, you’ll find it served as a snack at weddings or paired with a drink.
It’s a relatively simple treat made from peanuts, chopped finely (or with a little chunk), and stirred together with caramel. As soon as it’s stirred, you’ll shape and cut it quickly for an easy, sweet treat.
Personally, I think I could use a little chocolate to balance it out, but overall, I really liked it.
Rating: 3 out of 5 (LINK TO RECIPE)
Canada – Nanaimo Bars (VIDEO)
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A layered treat cloaked in a little bit of mystery (though it did get its own Canadian stamp!). The chewy bottom layer has a mild cocoa flavor with ground almonds, graham cracker, and coconut folded in. Topped by a custard-like middle filling and a chocolate layer to finish.
I would love to try this restaurant locally, but… it wasn’t for me (at this time). I was veryyy excited for it, especially with what’s in the bottom layer, but it ended up being kind of bland altogether, with the chocolate layer on top somewhat overpowering the rest.
Rating: 2 out of 5 (LINK TO RECIPE)
