German pastries

A pretzel ( ; from or , ; ) is a type of baked pastry made from dough that is commonly shaped into a knot. The traditional pretzel shape is a distinctive symmetrical form, with the ends of a long strip of dough intertwined and then twisted back onto itself in a particular way (a pretzel loop or pretzel bow). Today, pretzels come in various shapes, textures, and colors, but the original soft pretzel remains one of the most common pretzel types.

German jelly doughnut

thumb|Famous Bled cremeschnitte

thumb|The raw, raisin-studded pastry before it is baked, and then after baking

In baking and pastry making, streusel () is a crumbly topping of flour, butter, and sugar that is baked on top of muffins, breads, pies, and cakes. Some modern recipes add spices and chopped nuts. The mixture can also be layered or ribboned in the middle of a cake.

Bethmännchen (German for "a little Bethmann") is a pastry made from marzipan with almond, powdered sugar, rosewater, flour and egg. It is a traditional cookie usually baked for Christmas Day and is widely available in chocolate shops around Frankfurt.

German honey cake originating from Aachen

A Franzbrötchen () is a small, sweet Viennoiserie baked with butter and cinnamon, similar to a cinnamon roll. Sometimes other ingredients are used as well, such as chocolate or raisins. It is a type of viennoiserie commonly found in northern Germany, especially Hamburg, and it is usually served for breakfast, but is also enjoyed along with coffee and cake. As its name indicates, the Franzbrötchen, which literally means French-roll, was probably inspired by French viennoiserie. Originally, it could be found only in the region of Hamburg, but now Franzbrötchen are also sold in Bremen, Berlin, an

German dessert

A cruller () is a deep-fried pastry popular in parts of Europe and North America. In Europe, the distinct shape is typically formed in one of two ways: a string of dough folded over and twisted twice; or a rectangle of dough with a cut in the center, pulled over and through itself. In North America, it is typically a form of cake doughnut made in a small loaf or simple stick shape or, in the case of the "French cruller", extruded in a ring from choux pastry.

thumb|The making process of Schaumrolle thumb|Ready to eat Schaumrolles Schaumrollen, or Schillerlocken () (lit. foam rolls or ''Schiller's curls'') are an Austrian and German confection. They consist of a cone or tube of puff pastry filled with whipped cream, Bavarian cream or meringue. The pastries are made by wrapping thin pastry strips around a cone shaped metal tube. After baking, they are filled with the "foam", which is usually sweetened whipped cream or meringue. The pastry tubes are often rolled in coarse sugar or powdered sugar before baking, for extra sweetness and a crunchy texture

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.

Allerheiligenstriezel () or simply Striezel or Strietzel (regional names include Allerseelenzopf, Seelenspitze, Seelenbrot, or Allerseelenbreze) is a braided yeast pastry. Its name means "All Saints' braid" in English and it consists of flour, eggs, yeast, shortening or butter, raisins, milk, salt, and decorating sugar or poppy seeds. Some regional variations also include rum or lemon juice.

Pastry from Leipzig, Saxony, Germany

Knieküchle is a traditional Austrian/German fried dough pastry that is very popular in Old Bavaria, Franconia, Western Austria, South Tyrol and Thuringia. It has several other names depending on the region, including Auszogne (or Ausgezogene), Krapfen, Küchl, Nudel, Rottnudel and Schmalznudel. In Austria it is known as Bauernkrapfen or Kiachl, and in Ladin as Cutla or Fanziëuta.

Haddekuche is a traditional pastry made in Frankfurt, Hesse; Rhenish Hesse; and other parts of South Hessen, Germany. It closesly resembles a diamond-shaped gingerbread with a diamond-themed pattern imprinted on the pastry itself. The word "Haddekuche" is Hessian dialect for Standard German harter Kuchen meaning "hard cake". This is most likely because it tends to dry relatively quickly and then become very hard.

Schuxen (also Schuchsen or Schuxn) is an elongate fried dough pastry made from rye flour and yeast that is popular in Upper Bavaria. It is similar to Krapfen with the difference that it is not sweet.