Pastries

A samosa () () is a fried Indian pastry with a savoury filling that mostly consists of vegetables like spiced potatoes, onions, and peas, but can include cheese such as paneer, meat or even fish. Its name originates from the Middle Persian word sambosag () (meaning 'triangular pastry'). It is made in different shapes, including triangular, cone, or crescent, depending on the region. Samosas are often accompanied by chutney, and have origins in medieval times or earlier. Sweet versions containing traditional Indian flavours or even chocolate are also made. Samosas are popular snacks in South As

Pastry is various doughs (often enriched with fat or eggs), and the sweet and savoury baked goods made with them. The dough may be called pastry dough. Sweetened pastries are often described as ''baker's confectionery''. Common pastry dishes include börek, pies, tarts, croissants, and turnovers.

light, flaky pastry

A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with custard. Tartlet refers to a miniature tart; an example would be egg tarts. The categories of "tart", "flan", and "pie" overlap, with no sharp distinctions.

base used for a tart, quiche or pie

filet steak with pâté and duxelles in puff pastry

Gibanica (, ) is a traditional pastry dish popular all over the Balkans. It is usually made with cottage cheese and eggs. Recipes can range from sweet to savoury, and from simple to festive and elaborate multi-layered cakes.

Flia (obsolete flija; Albanian indefinite form: ), or flija or filija (), is an Albanian dish typical of northern Albania and of the cuisine of Kosovo. It consists of multiple crêpe-like layers brushed with cream and served with sour cream and butter. The name translates to "sacrifice" (see fli). Flia is prepared in the shape of the Sun (Albanian Dielli) also featuring sunbeams.

Shortcake generally refers to a dessert with a crumbly scone-like texture. There are multiple variations of shortcake, most of which are served with fruit and cream. One of the most popular is strawberry shortcake, which is typically served with whipped cream. Other variations common in the UK are blackberry and clotted cream shortcake and lemon berry shortcake, which is served with lemon curd in place of cream.

Pop-Tarts (stylized as pop•tarts) is an American brand of toaster pastries produced and distributed by Kellanova (formerly Kellogg's) since 1964. The pastry consists of a sweet filling sealed inside two layers of thin, rectangular pastry crust. Most varieties are also frosted. Although sold precooked, they are designed to be warmed inside a toaster or microwave oven. They are usually sold in pairs inside Mylar packages and do not require refrigeration. They are marketed primarily as a breakfast food, but (like sugar cereal) can be eaten as a sweet snack food.

thumb|Cronut cross-section The cronut (the name represents a portmanteau of croissant and doughnut) is a pastry developed and trademarked in New York in 2013 by the French pastry-chef Dominique Ansel. Resembling a doughnut, it is made from croissant-like dough filled with flavored cream and fried in grapeseed oil.

Khaja or khajuri () or pheni is an Indian deep-fried pastry, commonly filled with fruit or soaked with sugar syrup.

pastry with a filling on a single piece of dough which has been folded over and sealed

Gujhia, also known as gujiya, gujia, gughara, pedakiya, purukiya, karanji, kajjikayalu, somas, or karjikayi, is a sweet, deep-fried pastry that is a popular dessert in the Indian subcontinent.

A brioua or briwa, plural briwat () is a sweet or savory puff pastry. It is part of the Moroccan cuisine. Briwat are filled with meat (mostly chicken or lamb) or fish and shrimp, mixed with cheese, lemon and pepper. They are wrapped in warqa (a paper-thin dough) in a triangular or cylindrical shape. Briwat can also be sweet, filled with almond or peanut paste and fried, then dipped in warm honey flavored with orange blossom water. thumb|Sweet almond-filled briwa Sweet briwat are a common delicacy in the Holy month of Ramadan for Moroccans. Unlike its savory counterpart, a sweet briwa usually c

U.S. soft, sweet, sticky pastry, consisting of pieces of soft baked dough sprinkled with cinnamon

Seffa () is a Maghrebi term for a dish of sweetened semolina cuscus with butter, cinnamon, and almonds. The dish may incorporate meat, and also alternatively be made with vermicelli or rice. This dish is generally consumed at the end of a meal, before dessert. It is often served at traditional marriage ceremonies and family gatherings.

Best known by its German name, Alexandertorte (, aleksanterintorttu, , Aleksandra torte) is a cake that consists of pastry strips filled with raspberry preserves or raspberry jam.

Bakarkhani, baqarkhani or bakorkhoni, also known as bakarkhani roti, is a thick, spiced flatbread that is part of the Mughlai cuisine. Bakarkhani is prepared on certain Muslim religious festivals in South Asia and is now popular as a sweet bread.

pastry with almond paste filling

snack food

thumbnail|right|Rousquille The rousquille or rosquille (rosquilla in Catalan) is a type of sweet-tasting biscuit particular to Catalonia, including the French region of Languedoc-Roussillon. It is a ring-shaped, soft and crumbly pastry often covered with a layer of sugar icing.

thumb|s with prune jam filling thumb|Making s A '''''' (, lit. "Yule tart", ; sometimes known as , "star tart") is a Finnish Christmas pastry. It is traditionally made from puff pastry in the shape of a star or pinwheel and filled with prune jam and often dusted with icing sugar. The pastries can be in other shapes and apple used in place of the prune jam.

sweet pastry from India

Annual secular holiday in Sweden and Finland

Pastry filled with whipped cream

Brazilian snack food

thumb|Cruffin at Mr. Holmes Bakehouse thumbnail|Assorted box of cruffins by Lune Croissanterie A cruffin or croffin is a hybrid of a croissant and a muffin. The Viennoiserie is made by proofing (also called proving) and baking laminated dough in a muffin mould. The cruffin is then filled with a variety of creams, jams, crème pâtissières or curds, and then garnished.

Indian sweet named after Moon

Mouna or Mona, also known as Lamona or Khobz soltani is an Algerian orange scented brioche that is indigenous to the city of Oran. It has a sweet taste enriched with oil and eggs and often contains anise, sesame, orange or other citrus. The Pieds noirs, who introduced it into France in the 1960s, tend to eat it at Easter.

international pastry contest

pastries, pies, cakes, and dumplings of Luso-Hispanic origin

Type of doughnut

thumb|257x257px|Black Sea-style peynirli pide in an Ankara restaurant

Tunisian dish

Indonesian pastry

The croffle, croiffle or crofle is a hybrid of a croissant and waffle. It was popularized in South Korea and then spread throughout the world. The concept is reminiscent of another pastry, the Cronut, which is a croissant and donut hybrid created by Dominique Ansel.

Type of pastry, typically but optionally toasted and normally store-bought

Jambons (from French 'ham'; , ) are square pastries filled with cheese and chunks of ham. They are a deli item popular in Ireland. The product emerged during the 1990s as part of a broader movement towards "food to go". The multinational bakery company Délifrance says that it adapted and launched the jambon as a new product in the Irish market in 1997.

sweet pastry made and sold in South Australia since 1915