20 delicious pastry recipes from around the world
Bourek is a savory, crispy pastry, typically made with thin, flaky dough (feuille de brick or phyllo), filled with seasoned ground meat, onions, herbs, and often cheese. It's a popular appetizer or side dish, especially during Ramadan, and can be fried or baked until golden brown and wonderfully crisp.
Gazelle Horns, or Kaab El Ghazal, are delicate, crescent-shaped cookies originating from North Africa, particularly popular in Algeria and Morocco. They feature a sweet, tender shortcrust pastry filled with a fragrant almond paste, often flavored with orange blossom water and cinnamon. Traditionally, they are coated in powdered sugar.
Ma9roudet Louz, meaning 'almond makroud', is a delightful Algerian pastry from the region of Constantine. Unlike the semolina-based makroud, this version features a rich almond filling encased in a delicate, flaky dough, often flavored with orange blossom water and honey.
A popular sweet pastry from Sétif, Algeria, made from semolina dough filled with dates and flavored with orange blossom water, then fried and soaked in honey syrup.
Mhadjeb are thin, savory crepes, often filled with a spiced tomato and onion mixture. They are a popular street food and snack in Algeria, known for their delicious, slightly chewy texture and rich flavor.
Delicate Algerian almond pastries soaked in honey and flavored with orange blossom water. These treats are often prepared for special occasions and holidays.
A delightful assortment of traditional Algerian oriental pastries, often prepared for special occasions and holidays. This selection typically includes a variety of almond-based cookies, honey-drenched treats, and intricately shaped sweets, showcasing the rich pastry heritage of Algeria.
Fataya are savory, deep-fried pastries popular in West Africa, including Burkina Faso. These handheld delights are typically filled with seasoned ground meat, onions, and spices, encased in a crispy, golden-brown dough. This recipe features a flavorful beef filling.
Sambusa are Djibouti's version of samosas, crispy fried pastries typically filled with spiced minced meat (often lamb or beef) and onions. They are a popular snack or appetizer, especially during Ramadan.
Baladi Feteer is a beloved Egyptian country pie, renowned for its incredibly flaky, layered texture. Traditionally made in villages, it can be enjoyed as a sweet treat with honey or sugar, or as a savory base for cheese and other fillings.
A rich and celebratory Egyptian nut pastry featuring delicate layers of phyllo dough, a fragrant nut filling, and a sweet, floral syrup. Perfect for special occasions.
A savory and rich Egyptian pastry featuring layers of crisp phyllo dough filled with spiced ground beef. This dish is distinct from its Hungarian namesake and is a popular comfort food.
A classic Egyptian dessert featuring layers of crispy, shredded kunafa pastry filled with rich, creamy ashta (clotted cream) and drizzled with sweet syrup. A beloved treat, especially during Ramadan.
Feteer Baladi is a traditional Egyptian country pastry, renowned for its delicate, flaky layers. This simple yet delicious bread is a staple in rural Egyptian households and can be enjoyed on its own or with various sweet and savory accompaniments.
A beloved Egyptian layered pastry, Feteer Meshaltet, filled with savory white cheese and baked to golden perfection. Its signature flaky layers and rich, melted cheese filling make it a popular choice for breakfast, a hearty snack, or a light meal.
A popular Egyptian savory breakfast or snack, this Feteer features incredibly thin, flaky layers of dough generously filled with spiced Egyptian sausage and cheese, baked until golden and crispy.
Fiteer Meshaltet is a traditional Egyptian layered pastry, often described as an Egyptian pizza or a flaky pie. It's made by laminating dough with generous amounts of butter or ghee, creating numerous delicate, crispy layers. It can be enjoyed as a sweet treat or a savory main course.
A beloved Egyptian dessert made from shredded phyllo dough (kadaif) layered with a rich cream or cheese filling, baked until golden and crispy, then drenched in a sweet sugar syrup and garnished with pistachios.
A rich and comforting Egyptian bread pudding, often called 'Mother of Ali's' dessert. This version uses puff pastry or croissants soaked in a sweet, creamy milk mixture, studded with nuts, raisins, and coconut, then baked to golden perfection.
East African spiced pastry - crispy, golden triangles filled with a fragrant, spiced minced meat or vegetable mixture. An essential accompaniment to chai or as a delightful snack.
