Dutch pastries

type of pie filled with apples

An '''''' (; plural ; or ; see more below) is a Dutch beignet, a variety of doughnut or fried dough that is traditionally eaten on New Year's Eve. People often eat it with raisins baked inside and with powdered sugar on top. Another variation is made with apple inside instead of raisins. There are similar foods all around the world, including the Samoan panikeke, eaten mostly with jam or butter on top.

Poffertjes () are traditional Dutch batter cakes. Resembling small, fluffy pancakes, they are made with yeast and flour. Typically, poffertjes are sweet treats served with powdered sugar and butter, and sometimes syrup or advocaat. A savoury variant with gouda cheese is also made.

A tompoes or tompouce is a pastry in the Netherlands and Belgium. It is the local variety of the mille-feuille or Napoleon, introduced by an Amsterdam pastry baker and named after Admiraal Tom Pouce, the stage name of the Frisian dwarf Jan Hannema. The name "Tom Pouce" is French for "Tom Thumb".

In Belgian and Dutch cuisine, ' (French: rice pie), /' (Dutch: rice flan), or (German: rice flan), is a pie with a filling based on rice pudding. Rijstevlaai is a type of vlaai.

sweet pastry

food

A moorkop () is a traditional pastry from the Netherlands consisting of a profiterole (cream puff) filled with whipped cream. The top of the profiterole is glazed with dark chocolate. Often there is whipped cream on the top, with a slice of tangerine or a piece of pineapple.

small flat cake with a layer of pink fondant icing popular in the Netherlands

type of pastry or cookie