Jewish desserts

apple-filled pastry

Compote or compôte (French for stewed fruit) is a dessert originating in medieval Europe, made of whole or pieces of fruit in sugar syrup. Whole fruits are cooked in water with sugar and spices. The syrup may be seasoned with vanilla, lemon or orange peel, cinnamon sticks or powder, cloves, other spices, ground almonds, grated coconut, candied fruit or raisins. The compote is served either warm or cold.

Tulumba, tolomba or bamiyeh (; ) is a deep-fried dessert found in Egypt, the Levant, Greece and the regional cuisines of the former Ottoman Empire. It is a fried batter soaked in syrup, similar to jalebis or churros. It is made from unleavened choux pastry dough, usually about 3 inches long, piped with a pastry bag using an open star or similar tip. It is first deep-fried to golden colour and then sugar-sweet syrup is poured over it when still hot.

thumb|' bakery in Regensburg thumb|right|Christmas Dampfnudel A '''' (; ; plural ', Alsatian: '''''') is a dumpling eaten as a meal or as a dessert in Southern Germany, Austria, Switzerland, and in France (Alsace-Moselle). It is a typical dish in southern Germany.

() is a sweet, fluffy, yeast dough dumpling (), filled with spiced plum jam, topped with a mix of poppy seeds and sugar, and served with melted butter. It is occasionally, even though less traditional, served with vanilla cream sauce instead. It is a culinary specialty of Austria and Bavaria. The dish is served both as a dessert and as a main course.

type of doughnut

thumb|Flódni at a café in Vienna. Flódni (also known as Fächertorte in Austria) is a traditional Hungarian Jewish pastry, filled with layers of apple, walnuts, poppy seeds, and plum jam. It is traditionally eaten at Purim and Hanukkah.

A cheese blintzes or blintz (; ) is a rolled filled pancake in Ashkenazi Jewish cuisine, in essence a wrap based on a crepe or Russian blini.