Puff pastry

light, flaky pastry

A ' (; ), also known by the names Napoleon in North America and Post-Soviet countries, vanilla slice in the United Kingdom, and custard slice', is a French dessert made of puff pastry layered with pastry cream. Its modern form was influenced by improvements made by Marie-Antoine Carême.

A vol-au-vent (pronounced , French for "windblown", to describe its lightness) is a small hollow case of puff pastry with a filling. It was formerly also called a patty case.

bread-based dessert popular in many countries' cuisines

French pastry dessert

thumb|Famous Bled cremeschnitte

Miguelitos are a type of cream-filled puff pastry, which can also be referred to as a cake. They originated in La Roda, in Castilla–La Mancha, Spain: Manuel Blanco, the creator of these flaky desserts, was born in La Roda in 1925. After being a part of the military in 1960 he migrated to a place called Pamplona where the pastry was created. The name Miguelito came after he decided to give his friend Miguel the first bite of his creation; from there the name stuck. La Roda de Albacete started to be known with various pastry chefs throughout Spain, causing the expansion of the dessert.

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

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.

thumb|Gateaux pithiviers fondant A pithivier (; , ) is a round, enclosed pie usually made by baking two disks of puff pastry, with a filling stuffed in between. It has the appearance of a hump and is traditionally decorated with spiral lines drawn from the top outwards with the point of a knife, and scalloping on the edge. It is named after the French town of Pithiviers, where the dish is commonly assumed to originate.

thumb|Kremówka thumb|Napoleonka with egg white cream Napoleonka (; colloquially kremówka (), is a Polish type of cream pie. It is made of two layers of puff pastry, filled with whipped cream, crème pâtissière (according to Polish gastronomy textbooks made from whole eggs; some versions consist of melted butter) or just thick milk kissel enriched with melted butter, or sometimes filled with egg white cream. It is usually sprinkled with powdered sugar but it also can be decorated with cream or covered with a layer of icing.

Malawach or melawwaḥ (Hebrew: מלוואח), is a Jewish Yemenite flatbread that is traditional in Yemeni cuisine taken as Israeli cuisine. The name of the dish comes from the Arabic "", literally “board-like bread”. It was brought to Israel by Yemenite Jews. Malawach resembles a thick pancake but consists of thin layers of puff pastry brushed with oil or fat and cooked flat in a frying pan. It is traditionally served with hard-boiled eggs, zhug, and resek agvaniyot. Sometimes it is served with honey.

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.

thumb|Pantxineta

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

Puff pastry cookie

Nokul or lokul is a type of puff pastry in Turkish cuisine. It is common in the Central Black Sea Region of Turkey and the Turkish-minority areas of Bulgaria with variations. Nokul is sometimes served hot as an appetizer instead of bread. It consists of a rolled sheet of yeast dough onto which feta-style white cheese, walnut or poppy seed is sprinkled over a thin coat of butter. The dough is then rolled, cut into individual portions, and baked.

traditional English baked tart

Indian sweet named after Moon

yemeni flatbread

Yemeni pastry

French pastry