The following is a list of pastries, which are small buns made using a stiff dough enriched with fat. Some dishes, such as pies, are made of a pastry casing that covers or completely contains a filling of various sweet or savory ingredients.

There are five basic types of pastry dough (a food that combines flour and fat): shortcrust pastry, filo pastry, choux pastry, flaky pastry and puff pastry. Doughs are either nonlaminated, when fat is cut or rubbed into the flour, or else laminated, when fat is repeatedly folded into the dough using a technique called lamination. An example of a nonlaminated pastry would be a pie or tart crust, and brioche. An example of a laminated pastry would be a croissant, danish, or puff pastry. Many pastries are prepared using shortening, a fat food product that is solid at room temperature, the composition of which lends to creating crumbly, shortcrust-style pastries and pastry crusts.

Pastries were first created by the ancient Egyptians. The classical period of ancient Greece and Rome had pastries made with almonds, flour, honey, and seeds. The introduction of sugar into European cookery resulted in a large variety of new pastry recipes in France, Italy, Spain, and Switzerland. ^{[citation needed]} The greatest innovator was Marie-Antoine Carême who perfected puff pastry and developed elaborate designs of pâtisserie.^[1]

Pastries

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Name	Image	Origin	Description
Alexandertorte		Latvia	Pastry strips filled with berries.[2][3]
Alfajor		Argentina Uruguay	Pastry strips filled with dulce de leche.
Apple strudel		Central Europe	Sliced apples and other fruit are wrapped and cooked in layers of filo pastry. The earliest known recipe is in Vienna, but several countries in central and eastern Europe claim this dish.[4]
Bahulu		Malaysia	A Malay pastry similar like the Madeleine although with round shapes and different ingredients,[5] made of wheat flour, eggs, sugar and baking powder. Usually served during the religious celebration in the country.[6][7]
Bakewell pudding		United Kingdom (England)	First created by accident in Bakewell around 1860, this has a flaky pastry base covered with raspberry jam and topped with custard and almonds. The Bakewell tart is similar but tends to use shortcrust pastry with a layer of sponge instead of custard.[8]
Baklava		Ottoman Empire	An Ottoman pastry that is rich and sweet, made of layers of filo pastry filled with chopped nuts and sweetened with syrup or honey.[9]
Bakpia Pathok		Indonesia (Yogyakarta)	Small, round-shaped Chinese-Indonesian pastries, usually stuffed with mung bean paste.
Banitsa		Bulgaria	Prepared by layering a mixture of whisked eggs and pieces of cheese between filo pastry, which is then baked in an oven
Banket		Netherlands	Popular during the Christmas season, prepared 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.
Bear claw		United States	Sweet breakfast pastry.
Beaver Tail		Canada	A fried dough pastry, individually hand stretched to resemble a beaver's tail then covered in different toppings including cinnamon and sugar, fruit jams, chocolate, peanut butter, butter and garlic, and M&Ms. In some parts of Canada, it is also called an "Elephant Ear".
Bedfordshire clanger		United Kingdom (England)	From Bedfordshire and surrounding counties in the east of England. An elongated suet crust dumpling, traditionally boiled, now often baked. Containing a savoury filling at one end (usually gammon) and a sweet filling at the other (typically apple).
Belekoy		Philippines (Bulacan)	Made with flour, sugar, sesame seeds and vanilla.
Belokranjska povitica		Slovenia	National dish that consists of a pastry roll with fillings. (English: White country (or white mountain) rolled cake).
Berliner		Germany/Central Europe	A Berliner Pfannkuchen is a traditional North German-Central European pastry similar to a doughnut with no central hole made from sweet yeast dough fried in fat or oil, with a marmalade or jam filling and usually icing, powdered sugar or conventional sugar on top.
Bethmännchen		Germany	A sweet from Frankfurt on the Main, prepared with marzipan with almond, powdered sugar, rosewater, flour and egg. Typically prepared for Christmas.
Bibingka		Philippines	A type of rice cake baked in clay pot. Often with toppings of butter, salted duck egg, muscovado sugar, grated cheese and desiccated coconut.
Bichon au citron		France	Similar to a turnover in size, shape, and made of puff pastry. A major distinguishing feature is that it is filled with lemon curd. The outer layer of sugar is sometimes partially caramelized.
Bierock		Russia	Savory pocket pastries originating in Russia, a yeast-risen dough is filled with cooked and seasoned ground beef, shredded cabbage and onions (some variants add grated carrots), then oven baked until the dough is golden brown. Also known as a Runza, this item is common among the Volga German community in the United States and Argentina. It was brought to the United States in the 1880s by German Russian Mennonite immigrants.[10]
Birnbrot		Switzerland	A traditional pastry originating in Switzerland with a filling of dried pears
Bizcocho		Spain, Latin America	The name given in Spain and several Latin American countries to many variants of buttery flaky pastry and some cookies
Börek		Balkans, Middle East, Central Asia	A family of pastries or pies found in the Balkans, Middle East, and Central Asia. The pastry is made of a thin flaky dough such as filo with a variety of fillings, such as meat, cheese, spinach, or potatoes.
Bossche bol		Netherlands	Sometimes called chocoladebol ("chocolate ball") in its city of origin, is a pastry from the Dutch city of 's-Hertogenbosch (also called Den Bosch). It is effectively a large profiterole, about 12 centimetres (4.7 in) in diameter, filled with whipped cream and coated entirely or almost entirely with (usually dark) chocolate.
Bougatsa		Greece	A Greek breakfast pastry consisting of semolina, custard, feta or minced meat filling between layers of filo. When with semolina or custard filling is considered a sweet dessert and is topped with icing sugar and cinnamon powder.
Boyoz		Turkey (İzmir)	A Turkish pastry of Sephardic Jewish origin associated with İzmir, Turkey. Boyoz paste is a mixture of flour, sunflower oil and a small addition of tahini. It is kneaded by hand and the ball of paste is left to rest for 2- hours. The paste is then flattened to the width of a dish and left to repose again. It is then kneaded and opened once more, before being formed into a roll and left to repose as such for a further period of several hours. When the tissue of the paste is still soft but about to detach into pieces, it is cut into small balls and put in rows of small pans and marinaded in vegetable oil between half an hour and one hour. Their paste then takes an oval form and acquires the consistence of a millefeuille. The small balls can then be put on a tray into a very high-temperature oven either in plain form or with fillings of cheese or spinach added inside.
Bridie		United Kingdom (Scotland)	a Scottish meat pastry that originates from Forfar, Scotland. Bridies are said "to have been 'invented' by a Forfar baker in the 1850s".[11] The name may refer to the pie's frequent presence on wedding menus, or to Margaret Bridie of Glamis, "who sold them at the Buttermarket in Forfar."[12] They are similar to pasties, but because they are made without potatoes, are much lighter in texture.
Briouat		Morocco	A sweet puff pastry and part of Moroccan cuisine
Bruttiboni		Italy (Prato, central Italy)	Almond-flavored biscuit
Bundevara		Serbia	A pie filled with pumpkin, and could refer to either a savijača (made of rolled filo) or a štrudla (made of rolled dough). Both sweet and salty pies are made.
Butterkaka		Sweden	Similar to cinnamon rolls, but baked together in a cake pan like sticky buns.
Canelé		France (Bordeaux)	A small pastry with a soft and tender custard center and a dark, thick caramelized crust, classically created by brushing the mould with melted beeswax.
Cannoli siciliani		Italy (Sicily)	Cannoli consist of tube-shaped shells of fried pastry dough, filled with a sweet, creamy filling usually containing ricotta. They range in size from "cannulicchi", no bigger than a finger, to the fist-sized proportions typically found in Piana degli Albanesi, south of Palermo, Sicily.
Carac		Switzerland (French)	A Swiss pastry made of chocolate, usually found in the French part of Switzerland.
ChaSan		China (Huai'an)	A traditional Chinese pastry that is popular in Jiangsu Province, China, and especially in Huai'an, a historic city which is considered as the home of Chasan.
Chatti Pathiri		India (Kerala)	A layered pastry made in the North Malabar and Malabar region, of Kerala State. It is made in both sweet and savory variations. The dish is very similar to the Italian lasagna. Instead of pasta; pastry sheets or pancakes made with flour, egg, oil and water are used.
Cheesymite Scroll		Australia	A spiral pastry similar to Pain aux raisins, but is savory with cheese and Vegemite as the filling. These are most commonly found at the Australian bakery chains Bakers Delight and Brumby's Bakeries, but is also a popular home-made dish served - depending on the size of the scroll - as lunch or as a snack.
Chouquette		France	Viennoiserie consisting of a small portion of choux pastry sprinkled with pearl sugar and sometimes filled with custard or mousse. A chouquette can also be dipped in chocolate or covered in chocolate chips.
Choux à la crème		France	A light pastry dough used to make profiteroles, croquembouches, éclairs, French crullers, beignets, St. Honoré cake, Indonesian kue sus, churros and gougères. It contains only butter, water, flour, and eggs. In lieu of a raising agent it employs high moisture content to create steam during cooking to puff the pastry.
Cinnamon Bun		Sweden	A cinnamon roll consists of a rolled sheet of yeast-leavened dough onto which a cinnamon and sugar mixture (and raisins or other ingredients in some cases) is sprinkled over a thin coat of butter. The deep fried version is cinnamon roll or cinnamon bun doughnut. Its main ingredients are flour, cinnamon, sugar, and butter, which provide a robust and sweet flavor.
Coca		Spain	Typically made and consumed in territories of Catalan culture.[13][14][15][16] There are many diverse cocas, with four main varieties: sweet, savory, closed and open.
Conejito		Chile	Similar to berliner but baked in the oven, not fried.
Cornish pasty		United Kingdom (England)	Sometimes known as a "pastie" or "British pasty" in the United States,[17] is a filled pastry case, associated in particular with Cornwall in south west England. It is made by placing the uncooked beef & potatoes, onions, swede filling on a flat pastry circle, and folding it to wrap the filling, crimping the edge at the side or top to form a seal. The result is a raised semicircular end-product.
Concave cake		Taiwan	A traditional Taiwanese cake commonly made using eggs, egg yolk, low-gluten flour, honey and a small portion of sugar. The cake filling leaks out when sliced, similar in appearance to a volcano.
Conversation		France	A patisserie developed in the late 18th century that is made with puff pastry, filled with a frangipane cream, and topped with royal icing.[18]
Cornulețe		Romania, Moldova	A pastry aromatised with vanilla or rum extract/essence, as well as lemon rind, and stuffed with Turkish delight, jam, chocolate, cinnamon sugar, walnuts, and/or raisins.
Coussin de Lyon		France (Lyon)	A sweet specialty of Lyon composed of chocolate and marzipan. Pictured is Coussin de Lyon with dark green netting, filled with a chocolate ganache flavored with curacao.
Cream horn			A pastry made with flaky or puff pastry, filled with fruit or jam and whipped cream. The horn shape is made by winding overlapping pastry strips around a conical mold. After baking, a spoonful of jam or fruit is added and the pastry is then filled with whipped cream. The pastry can also be moistened and sprinkled with sugar before baking for a sweeter, crisp finish.[19]
Crêpes Suzette		France	a French dessert consisting of a crêpe with beurre Suzette, a sauce of caramelized sugar and butter, tangerine or orange juice, zest, and Grand Marnier or orange Curaçao liqueur. It is often served “flambé.”
Crocetta of Caltanissetta		Italy (Sicily,Caltanissetta)	Sweet disappeared and rediscovered in 2014. The ingredients of the crocetta ("small cross") are typical of the area of Caltanissetta at the beginning of the last century. They are: almonds, sugar, sweet lemon puree, oranges or other fruit typical of the area, pistachio, and powdered sugar. The crocetta is produced in two variants: lemon flavored and covered in powdered sugar, or orange flavored and topped with ground pistachio.
Croissant		France	A buttery flaky bread named for its distinctive crescent shape. Croissants are made of a leavened variant of puff pastry. The yeast dough is layered with butter, rolled and folded several times in succession, then rolled into a sheet, a technique called laminating. Croissants have long been a staple of French bakeries and pâtisseries. The Kipferl – ancestor of the croissant – has been documented in Austria going back at least as far as the 13th century, in various shapes.[20] The Kipferl can be made plain or with nut or other fillings (some consider the rugelach a form of Kipferl). The "birth" of the croissant itself – that is, its adaptation from the plainer form of Kipferl, before its subsequent evolution (to a puff pastry) – can be dated with some precision to at latest 1839 (some say 1838), when an Austrian artillery officer, August Zang, founded a Viennese Bakery ("Boulangerie Viennoise") at 92, rue de Richelieu in Paris.[21] This bakery, which served Viennese specialities including the Kipferl and the Vienna loaf, quickly became popular and inspired French imitators (and the concept, if not the term, viennoiserie, a 20th-century term for supposedly Vienna-style pastries). The French version of the Kipferl was named for its crescent (croissant) shape.
Croline			A flaky (typically puff) pastry filled with various (traditionally) salty or spicy fillings. Normally the top side of the pastry is latticed. Both sweet and savory croline varieties exist.
Cronut		United States	A croissant-doughnut pastry attributed to New York City.
Croquembouche		France	A traditional dessert in French cuisine, its name comes from the French words croque en bouche, meaning 'crunch in the mouth'. A form of choux pastry that is generally served as a high-piled cone of chocolate, cream-filled profiteroles all bound together with threads of caramel. It is also decorated with sugared almonds, chocolate, flowers, or ribbons; sometimes also covered in macarons or ganache.[22][23] It is traditionally served during wedding reception.
Curry puff		Southeast Asia	A Southeast Asian snack. It is a small pie consisting of specialised curry with chicken and potatoes in a deep-fried or baked[24] pastry shell, and it looks like the Portuguese stuffed bread called Empanada. The curry is quite thick to prevent it from oozing out of the snack.
Dabby-Doughs			Traditionally made using the remnants of the dough leftovers from making the pie, they can also be prepared in large amounts by simply making a batch of pastry dough. The filling of a dabby-dough typically consists of a mixture of cinnamon and white sugar sprinkled on butter or margarine, rolled, sliced and baked.
Danish pastry		Denmark	A sweet pastry, of Viennese origin, which has become a speciality of Denmark and neighboring Scandinavian countries. Called 'facturas' in Argentina and neighbouring countries (of which 'tortitas negras' are a type). Pictured is a pecan and maple Danish pastry
Djevrek		Ottoman Empire	A ring-shaped bread-pastry covered with sesame seeds. Typically consumed as a breakfast or snack dish.[25] Similar to simit.
Dutch letter		Netherlands	Typically prepared using flour, eggs and butter or puff pastry as its base and filled with almond paste, dusted with sugar and shaped in an "S" or other letter shape. It was introduced into the United States by Dutch immigrants in the mid 19th century.
Éclair		France (likely)	An oblong pastry made with choux dough filled with a cream and topped with icing. The dough, which is the same as that used for profiterole, is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside. Once cool, the pastry then is filled with a coffee- or chocolate-flavoured[26] pastry cream (crème pâtissière), custard, whipped cream, or chiboust cream; and iced with fondant icing.[26] The éclair probably originated in France during the nineteenth century.
Egg yolk pastry		Taiwan	A traditional Taiwanese mooncake, in which the filling is made of salted duck egg yolk and red bean paste. Egg yolk pastries use naturally fermented salted egg yolks marinated in red soil with grape seed oil, and they are made with many layers.
Empanada		Spain	A stuffed bread or pastry baked or fried in many countries in Western Europe, Latin America, and parts of Southeast Asia. The name comes from the Spanish verb empanar, meaning to wrap or coat in bread. Empanada is made by folding a dough or bread patty around the stuffing. The stuffing usually consists of a variety of meat, cheese, huitlacoche, vegetables or fruits, among others. Empanadas trace their origins to Galicia and Portugal.[27][28][29] They first appeared in mediaeval Iberia during the time of the Moorish invasions. A cookbook published in Catalan in 1520, the Libre del Coch by Ruperto de Nola, mentions empanadas filled with seafood among its recipes of Catalan, Italian, French, and Arabian food.[30][31] In turn, it is believed that empanadas and the similar calzones are both derived from the Indian meat-filled pies, samosas.[32]
Ensaïmada		Spain(Balearic Islands)	A common cuisine eaten in most former Spanish territories in Latin America and the Philippines, prepared using strong (high protein) flour, water, sugar, eggs, mother dough and a kind of reduced pork lard named saïm. In Ibiza there is a sweet called greixonera made with ensaimada pieces left over from the day before.[33]
Fa gao		China	A Chinese cupcake-type pastry made with rice flour and yeast, the batter is typically left to rest for fermentation (such as overnight) prior to being steam-cooked. Commonly consumed on the Chinese New Year.
Fazuelos, Fijuelas, or Deblas		Jewish (Sephardic)	A fried thin dough made of flour and a large number of eggs. A traditional Sephardic Jewish pastry, fazuelos are the usually eaten during the Purim holiday. In Italy, fazuelos are called orecchie di Ammon meaning "Haman's ears" in reference to Haman, the villain of the Purim story. Turkish Jews add brandy to the dough and Moroccan Jews eat them with cinnamon and syrup.
Fig roll		Egypt (Ancient)[citation needed]	An ancient Egyptian pastry,[citation needed] filled with fig paste. Pictured is a mass-produced product. Forerunner of the Fig Newton
Flaky pastry			In baking, a flaky pastry (also known as a "quick puff pastry" or "blitz puff pastry")[34] is a light, flaky, unleavened pastry, similar to a puff pastry. The main difference is that in a flaky pastry, large lumps of shortening (approximately 1-in./2½ cm. across), are mixed into the dough, as opposed to a large rectangle of shortening with a puff pastry.
Flaugnarde		France	a baked French dessert with fruit or nuts arranged in a buttered dish and covered with a thick flan-like batter.
Flaons		Spain	Flaons have different shapes, and fillings usually consist of some type of cheese, varying according to the location. Sweet flaons are usually sweetened with sugar, but honey was traditionally used more often. Historically the first recorded mention of these cakes is from 1252 and they are mentioned as well in Ramon Llull's book Blanquerna, written in 1283.[citation needed]
Flies graveyard		United Kingdom (England)	"Flies Graveyard" or "Flies Cemetery" are nicknames used in various counties of England for sweet pastries filled with currants or raisins, which are the "flies" in the "graveyard" or "cemetery". The mixture is similar to sweet mince pies.
Franzbrötchen		Germany (northern)	Commonly found in northern Germany, especially Hamburg, Franzbrötchen is a small, sweet pastry, baked with butter and cinnamon. Sometimes other ingredients are used, such as chocolate or raisins.
Galette		France	Galette is a term used in French cuisine to designate various types of flat, round or freeform crusty cakes. One of the most known is the "galette des rois".
Gâteau Basque		France (Basque region)	Gâteau Basque is typically constructed from layers of an almond flour based cake with a filling of either pastry cream or preserved cherries.
Şorqoğal		Azerbaijan	Şor qoğal is traditional food from Azerbaijan which consist of dough thin layers with different flavors and butter between the layers.
Gibanica		Balkans	A traditional Serbian pastry dish, usually made with white cheese, now popular throughout the Balkans. Recipes can range from sweet to savory, and from very simple to festive and elaborate multi-layered cakes.
Gujiya		India	A traditional Indian pastry, typically prepared by filling a round, flat pastry with a sweet filling made of dried fruits, grated coconut and condensed milk solids. It is usually fried in ghee, and sometimes soaked in sugar syrup. It is popular in the northern part of India during the festival of Holi.
Gözleme		Turkey	A savory traditional Turkish handmade and hand-rolled pastry. Fresh pastry is rolled out, filled and sealed, then cooked over a griddle. Fillings include spinach, beyaz peynir, minced meat, egg and other foodstuffs.
Gundain		Tibet	A pastry in Tibetan cuisine made from barley grain and yeast (fermented into a light barley beer), with tsampa, dry curd cheese, wild ginseng and brown sugar.[35] This pastry is often served during the Tibetan New Year and Losar as a starter.
Gustavus Adolphus pastry		Sweden	Pastry named for King Gustavus Adolphus of Sweden, eaten every year on his memorial day, Gustavus Adolphus Day, 6 November. There are different recipes, but what they all have in common is a portrait of the king on top, made in chocolate or marzipan.
Gyeongju bread		South Korea (Gyeongju City, Hwanghae)	Gyeongju bread is a common name for what's also called "Hwangnam bread". The pastry is named after Hwanghae Province, the province of its origin, which was divided into the North and South Hwanghae Provinces in 1954. A local specialty of Gyeongju City, South Korea. A small pastry with a filling of red bean paste. Gyeongju bread was first baked in 1939 at a bakery in Hwangnam-dong in central Gyeongju. It has since become popular across the country and is produced by several different companies, all based in Gyeongju.
Haddekuche		Germany (Frankfurt, Hesse)	A traditional pastry made in Frankfurt, Hesse, Germany, it is typically a diamond-shaped gingerbread. The word Haddekuche means "hard cake". This is because it tends to dry relatively quickly and then become very hard.
Hamantash		Jewish (Ashkenazi)	A filled-pocket cookie or pastry in Ashkenazi Jewish cuisine recognizable for its three-cornered shape and eaten as part of the holiday of Purim. They typically have a filling in the center. including poppy seed (the oldest and most traditional variety),[36] prunes, nut, date, apricot, apple, fruit preserves, cherry, chocolate, dulce de leche, halva, or even caramel or cheese.[37] Their formation varies from hard pastry to soft doughy casings.
Hellimli		Cyprus	A Cypriot savory pastry made with Halloumi cheese.
Heong Peng		Malaysia	Heong Peng 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. Popular with the Malaysian Chinese community, especially those in Northern Peninsular Malaysia.
Hot Cross Bun		United Kingdom	A hot cross bun is a traditional baked treat, typically made from a soft, spiced dough enriched with raisins or currants. It's known for its distinctive cross-shaped marking on top, often made of icing or a simple flour paste. Hot cross buns are commonly enjoyed as a seasonal delicacy during the Easter period, symbolizing the crucifixion of Jesus Christ on Good Friday. They are usually served toasted and buttered, making for a deliciously comforting snack or breakfast item.
Hot water crust pastry		United Kingdom (England)	Hot water crust is a type of pastry used for savory pies, such as pork pies, game pies and, more rarely, steak and kidney pies. Hot water crust is traditionally used for making hand-raised pies. The pastry is made by heating water, melting the fat in this, bringing to the boil, and finally mixing with the flour. When baked, the crust acquires a rich, shiny, golden-brown exterior, which is fairly crisp and water-resistant. This allows the pies to be filled with a savoury jelly or gravy as they cool, often through a central hole in the crust made expressly for the purpose during raising.
Huff paste		United Kingdom (England)	Huff paste was a cooking technique that involved making a stiff pie shell[38] or "coffin" using a mixture of flour, suet (raw beef or mutton fat), and boiling water. When cooked, a tough protective layer was created around the food inside. The pastry would often be discarded as it was virtually inedible.[39] Its main purpose was to create a solid container for the pie's ingredients. A dish from Wiltshire called the Devizes Pie, is layered forcemeat or offal cooked under a huff paste.[40][failed verification]
Inipit		Philippines	Inipit is a flat pastry made of flour, milk, lard, and sugar. Guiguinto, Bulacan is known for its inipit.
Jachnun		Jewish (Yemen)	A traditional Yemenite Jewish dish prepared from rolled dough which is baked on very low heat for about ten hours. The dough is rolled out thinly, brushed with shortening (traditionally, clarified butter or samneh), and rolled up, similar to puff pastry.[41] Pictured is Jachnun served with fresh grated tomato and skhug.
Jalebi		India, Pakistan	A sweet popular in India and some other parts of South-Asia. It is made by deep-frying batter in pretzel or circular shapes, which are then soaked in syrup. They have a somewhat chewy texture with a crystallized sugary exterior coating. Citric acid or lime juice is sometimes added to the syrup, as well as rosewater or other flavours such as kewra water.
Jambon