Pastel de nata is a traditional Portuguese egg custard tart that is popular throughout the world. It is believed that for the best result, the filling should not be too sweet and should not have flavors of lemon nor vanilla. Instead, the tarts should be sprinkled with cinnamon and, ideally, paired with a cup of coffee.
Originally, this treat was made before the 18th century by Catholic monks and nuns in Santa Maria de Belém in Lisbon. The tart was made from leftover egg yolks that were used in the clearing of wines and starching of clothes. Later on, the clerics made a deal with a nearby bakery to start selling pastel de nata commercially, and the product was a huge success.
MOST ICONIC Pastel de nata
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These thin pancakes are made with wheat flour, and have origins in the French region of Brittany. Although they are a French staple and a national dish, crêpes are so popular that they have spread worldwide since the turn of the 20th century, when white wheat flour became affordable.
These delectable treats are made with flour, eggs, milk, and butter whipped into a thin batter, which is then poured in a crêpe pan and fried. The tradition is to flip them in the air as they cook, and they say that if you catch it in the pan, your family will be well-off for the rest of the year.
MOST ICONIC Crêpes
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MAIN INGREDIENTS
Turkish ice cream is believed to originate from the city of Maraş—hence the name—and what really sets it apart from other varieties is its resistance to melting and a particularly dense, chewy texture. These qualities are brought by adding two thickening agents to the basic milk and sugar mixture: Arab gum, also known as mastic resin, and salep—a type of flour made from the root of the early purple orchid.
In fact, in the Kahramanmaraş region, ice cream typically contains distinctly more salep than usual, which is why it is sometimes called kesme dondurma—from the Turkish kesmek, meaning to cut—which is the reason why this ice cream variety is usually eaten with a knife and fork.
MOST ICONIC Dondurma
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MAIN INGREDIENTS
Kunāfah consists of two crunchy layers of shredded and buttered kataifi or knefe dough, filled with a luscious cheese cream that's often flavored with orange zest and cardamom, then drenched in a sugar syrup infused with lemon juice and orange blossom water.
Turkish künefe is traditionally made with Hatay, Urfa, or Antep cheese. It is usually topped with pistachios and is best served warm. Elegant and amazingly simple to make, this dessert is nothing short of what cheese-filled pastry dreams are made of.
MOST ICONIC Kunāfah
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Pistachio is one of the most popular flavors of Italian gelato. A mainstay in every gelateria, in its original form, this frozen treat combines pistachio paste with the classic base of milk, cream, eggs, and sugar. Occasionally, crushed and toasted pistachios can be added, but the basic texture should always remain dense and creamy.
Due to the high prices of pistachios and pistachio paste, many gelaterias nowadays opt for cheaper replacements, but the best pistachio is considered to be the grown in a small Sicilian town of Bronte.
MOST ICONIC Gelato al pistacchio
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Poffertjes are small, round, and puffy Dutch pancakes made with yeast and buckwheat flour. They are baked in a special pan called poffertjespan, and usually served warm on a piece of cardboard paper when prepared outdoors, at festivals and outdoor events.
They are consumed as a snack, and are rarely eaten for breakfast. Traditionally, poffertjes are topped with melted butter and powdered sugar, although there are a number of other, non-traditional toppings such as whipped cream, fresh fruit, or rum.
During the Christmas and New Year period, poffertjes can be found throughout Dutch streets at numerous street carts.
MOST ICONIC Poffertjes
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Kulfi is a traditional Indian ice cream made with slowly simmered whole milk. Although the long-simmering process results in a loss of volume, it makes up for it with a delicious, nutty, caramelized flavor. The ice cream is characterized by its unusual, conical shape, a result of using traditional, special molds with tight-fitting lids.
Kulfi is usually flavored with traditional Indian ingredients such as pistachio, rose water, and saffron, although some cooks prefer to flavor it with fruits such as berries. It is believed that kulfi was invented by the ancient inhabitants of the Himalayas during the Mughal Empire era.
VARIATIONS OF Kulfi
MOST ICONIC Kulfi
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Liège waffles are one of the two most popular waffle varieties in Belgium. These unevenly shaped, chewy treats are made with a thick, brioche-like dough which is sweetened with pearl sugar and baked in a specially-designed waffle pan. During the baking process, the pearl sugar melts and gives the waffles a unique caramel flavor.
Although the origin of Liège waffles is somewhat vague, it is believed they were influenced by French culinary traditions and made famous by the skillful Liège bakers. In Liège, these waffles are usually enjoyed plain, but they can also be topped with powdered sugar, whipped cream, chocolate, or various fruits.
MOST ICONIC Liège Waffle
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Crêpes sucrées are sweet crepes, a type of very thin pancake originating from France. The term "sucrées" means "sugared" in French, indicating that these crepes are meant to be served with sweet fillings or toppings. They are made from a simple batter consisting of flour, milk, eggs, a pinch of salt, and sometimes a bit of sugar and butter.
Unlike their savory counterpart, known as "crêpes salées" (or "galettes" in some regions of France), sweet crêpes are usually made with white wheat flour and often have a bit of sugar added to the batter. Sweet crepes can be filled or topped with a variety of ingredients such as powdered sugar, whipped cream, fruit preserves, fresh fruits, nutella, honey, and maple syrup.
VARIATIONS OF Crêpes sucrées
MOST ICONIC Crêpes sucrées
Bionico is a popular Mexican street food item in the form of a fruit cocktail, originating from Guadalajara. Chopped fruits such as papaya, strawberries, cantaloupe, apples, and bananas are topped with a sweet cream mixture, granola, pecans, raisins, and desiccated coconut.
The dish was invented in the early 1990s as a healthy breakfast meal. As its popularity grew, the dessert spread throughout Mexico and even to some parts of the United States. Today, bionico is mostly served by street vendors or it can be bought at numerous juice bars and ice cream shops.
MOST ICONIC Bionico
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