Calling all dessert connoisseurs! If you always have room for a treat, you won’t want to miss this list of delicious sweets from around the globe. From cakes and cannoli to beignets and babka, this collection is sure to have your sweet tooth reeling.
Pasteis De Nata, Portugal
Located on the coast of southern Europe, the people of Portugal cannot get enough of pasteis de nata. Also called pastel de nata, this scrumptious treat is a type of tart made from puff pastry and egg custard served in tandem with a healthy helping of powdered sugar and a touch of cinnamon.
The pastry’s claim to fame dates back to the 18th century when early versions of the treat were enjoyed by Catholic monks at the Jerónimos Monastery. When the monastery closed in 1834, the recipe was sold to locals who went on to open Fábrica de Pastéis de Belém, a bakery that still serves pasteis de nata to this day.
Baklava, Turkey
A sticky sweet treat hailing from Turkey, baklava is a beloved pastry made of ultra-thin layers of filo dough combined with chopped nuts, syrup and honey. Sometimes referred to as "the ancestor of the strudel," baklava was brought to Hungary by Turkish invaders sometime in the 16th century.
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However, Turks aren’t the only ones who adore this tasty dish. Instead, Greeks are big fans of baklava too, something that can be credited to the dessert’s strong ties to the Christian religion, as in Greece, baklava is traditionally made with thirty-three layers of filo dough to symbolize each year of Christ’s life.
Cannoli, Italy
Perhaps Italy's most famous dessert, the cannoli is a deep-fried, oblong pasty shell filled with whipped ricotta cheese. Traditionally both ends of the shell are dipped in melted chocolate and topped with a sprinkling of either chopped pistachios, chandied cherries, candied orange peel or, get this, more chocolate.
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Cannoli are widely enjoyed in Sicily during the region's annual Carnival celebration where festival-goers chow down on the phallic-shaped dessert in hopes of bringing on good fortune and fertility. Yup, some things really are stranger than fiction.
Mango Sticky Rice, Thailand
Kha niao mamuang, AKA mango sticky rice, is a Thai staple. Typically consumed during peak mango season (April - May), this traditional dessert consists of rice, fresh mango, palm sugar and coconut milk. The result? A refreshing combination reminiscent of a tropical rice pudding.
Although mango sticky rice is the national dessert of Thailand, the meal is enjoyed throughout all of Southeast Asia, including Laos, Cambodia and Vietnam.
Lamington, Australia
Aussies would be remiss to even think about celebrating Austalia Day without their much-adored lamington. Imagine it now, a cube-shaped slice of sponge or butter cake coated in chocolate and topped with a generous serving of coconut flakes. Inside sits a layer of fresh cream, sometimes in addition to jam for those in search of a more fruity flavor profile.
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Lamington first made its debut in a 1900 edition of the Queensland Country Life newspaper where the state’s eighth governor, Lord Lamington, shared the prized recipe with the people. The rest, as they say, is history. However, when it comes to Lamington, the Land Down Under encourages creativity, and the dessert is available in a variety of flavors, colors and even toppings, to shake things up.
Krémes, Hungary
If you’ve ever wandered the market halls of Budapest you’re probably familiar with the iconic Hungarian Krémes. Consisting of two thin layers of puff pastry beneath a heaping layer of vanilla pastry cream, this fabulous dessert is nothing short of heavenly. And to top it off, it's covered in icing sugar.
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The earliest known version of the traditional Krémes dates back to the 16th century and was made using flour instead of pudding. However, the closest resemblance to the modern version of the treat was established in the 1930s and it seems that this is the variation that is here to stay.
Beignets, USA
The signature treat of New Orleans, one beignet simply isn’t enough. Luckily, the fried dough covered with mounds of powdered sugar is almost always served in threes.
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Blowing minds, and tastebuds, since the 18th century, beignets made their first appearance stateside with the arrival of French-Creole colonists. Today, travelers can sample the confection for themselves at several Big Easy establishments, but the most popular joint is Café Du Monde.
Pro tip: Beignets are best enjoyed with a fresh cup of café au lait, French-pressed coffee paired with steamed milk.
Medovik, Russia
A cake fit for royalty, Russia’s Medovik is a honey-infused creation that was first crafted in the 1820s for Elizabeth Alexeinevna, the wife of Alexander I. Today, Medovik is served in celebration of various special occasions across Russia, and consists of layers of biscuit-like, honey-flavored sponge cake coated with thin layers of cream. The cake is then topped with berries for the ultimate sweet treat.
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What’s more, the recipe for Medovik can be modified to fit any preference as the traditional dish is available in chocolate, pumpkin and Greek yogurt variations amongst many others.
Babka, Poland
Dense, delicious and oh so chocolatey, Babka is a mouthwatering Polish specialty that has been enjoyed by Jewish people for centuries. Interestingly, up until recently, you could only purchase this fantastic baked good at Jewish or European bakeries. However, this is beginning to change as Babka is taking the Internet and the food blogging world by storm.
Often mistaken for a simple loaf of bread, Babka is actually a dense cake made from sweet yeast dough spliced with chocolate or cinnamon layers and topped with streusel. This, however, is the modern version of the dish. The earliest version of babka was made from leftover challah that was twisted with seeds and nuts. This is how the cake got its name, as "babka" translates to grandmother, referring to the women who created the delectable sweet.
Alfajores, Argentina
Alfajores combine the melt-in-your-mouth magic of a soft biscuit with the caramelly-goodness of dulce de leche for a cookie that dreams are made of. Dating back to colonial times, historians believe alfajores first made their way onto the Spanish culinary scene in the 1600s. However, while the treat got its start in western Europe, and is eaten around the world today, alfajores have found a special place in the hearts of Argentines.
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A treat for any time of day, Argentines munch on alfajores for breakfast, as a mid-day snack, at dinner or as a late-night indulgence. There is some variation in how alfajores are prepared depending on the region in which they're made as bakers in Buenos Aries prefer dulce de leche filling, while bakers in Cordoba prepare the dish using fruit.
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