Comidas e Bebidas - Doces

a type of pastry made from flour, butter or other fat, and water, typically used as a crust for pies, tarts, and quiches

massa podre, massa quebrada

a thin, flaky dough used in many Middle Eastern, Mediterranean, and Balkan cuisines

massa folhada, massa filo

a light dough made with butter, flour, water, and eggs, used for making pastries like profiteroles and éclairs

massa choux, pasta choux

a type of pastry known for its layers of thin, crispy, and buttery dough that is commonly used to make pies, turnovers, and other baked goods

massa folhada, massa quebrada

a flaky dough made with layers of dough and butter that puffs up during baking, used in various pastries and baked goods

massa folhada, pasta folhada

a type of pastry dough that is woven or layered in a crisscross pattern to create an open, decorative lattice design

massa folhada cruzada, massa em grade

a wide range of sweet and savory pastries that are made in France and are known for their delicate and intricate preparation techniques, sophisticated flavors, and elegant presentation

pastelaria francesa, massa folhada francesa

a type of savory pastry that originated in Cornwall, England, consisting of a pastry shell filled with diced meat, potatoes, onions, and often other vegetables

pastel de Cornwall, empada cornish

a flat pastry made with a yeasted dough containing apples, nuts, etc., sometimes topped with icing

massa folhada dinamarquesa, pastel dinamarquês

a Middle Eastern dessert, made with layers of thin pastry, nuts and syrup or honey

baklava, docinho de baklava

a thin pancake rolled around cheese or fruit and then fried or baked, originally made by Ashkenazi Jews

blintz, panqueca recheada

a thin crispy biscuit that is shaped like a tube and flavored with ginger, filled with cream

biscoito de gengibre, rolinho de gengibre

a sweet pastry consisting of nuts and candied cherries

florentina, doce florentino

a type of pastry that is typically made with a sweet yeast dough and filled with almond paste or marzipan, shaped to resemble a bear paw

garra de urso, pata de urso (doce)

an oval cake made with a light pastry, filled with cream or custard and topped with chocolate icing

eclair, pão de creme

a fried or baked pastry filled with meat, cheese, vegetables, etc., mostly found in Spain and Latin America

empanada, pastel

a crumbly topping made from a mixture of flour, sugar, and butter, often spiced with cinnamon, that is typically used to top cakes, muffins, and other baked goods

streusel, farofa doce

a type of pastry or cookie made with a sweet, dough-like outer layer typically filled with a sweetened fig paste

biscoito de figo, roll de figo

a Middle Eastern dessert made with shredded or thin noodle-like pastry, typically soaked in sweet syrup, layered with cheese or semolina cream

knafeh, kanefe

a French pastry made from puff pastry that is typically rolled in sugar, folded and shaped into a palm leaf-like design

palmiers, folhado de açúcar

a traditional Greek pastry made with layers of thin phyllo dough filled with sweet custard, semolina cream, or cheese

bougatsa, pastel de bougatsa

a traditional Bulgarian pastry made with layers of thin phyllo dough filled with a mixture of cheese, eggs, and yogurt or milk

banitsa, pastel de banitsa

a type of pastry made by folding a piece of dough over a filling of fruit, cheese, or other savory or sweet ingredients

folhado, tortinha

a baked good made from dough or batter, often sweetened or filled with ingredients like fruit, nuts, or chocolate

massa folhada, doce

a sweet pastry with a yeast-leavened dough filled with ground poppy seeds, sugar, and spices, baked until golden and often dusted with powdered sugar

bolo de sementes de papoila, rolinho de sementes de papoila

a traditional Italian dessert made of a crispy, tube-shaped shell, usually fried, filled with a sweet ricotta cheese filling

cannoli, canoli

a type of French pastry that consists of a small, hollow case made from puff pastry, which is typically filled with a savory or sweet filling and served as an appetizer or dessert

vol-au-vent, massa folhada

a Russian confectionery made of whipped egg whites, sugar, and fruit or berry puree, typically resulting in a marshmallow-like treat with a delicate and airy texture

zefir, confeitaria russa zefir

a Russian or Ukrainian spiced honey cake or cookie typically flavored with spices such as ginger, cinnamon, and cloves

pryanik, bolo de mel russo