From a select few buns that are traditionally steamed, to the Western fare that bakes or fries their pastries, there are a myriad of these delectable sweet somethings in every part of the world. Ever since man learnt agriculture and learnt how to harvest and mill crops and use them to make dough, there has been no looking back. Talented bakers and chefs stepped up, some religious figures and would bake their own versions of pastries that are hugely popular today.
These heavenly Greek pastries originate from its Peloponnese region and consist of thin sheets of pastry that are carefully rolled, then deep-fried till golden and crispy, followed by being completely drenched in a rich, syrupy honey glaze. The delicate rolls can be shaped into various swirls and coils, often garnished with a sprinkling of crunchy nuts and a dusting of cinnamon. Diples are a renowned Greek treat, frequently prepared for festive occasions.
Delicate layers of phyllo dough envelop a fragrant filling of ground pistachios, with sometimes hazelnuts, almonds and walnuts also added – this is the essence of the Turkish bülbül yuvası. After baking this pastry in the oven, it is doused in a syrup made from sugar, water and lemon juice, that is drizzled over their tops and the pastry soaks this up. The name of this dessert translates to "nightingale's nest", because it resembles the bird's nest visually. In Turkey the locals usually like to have bülbül yuvası with a strong and steaming cup of Turkish coffee or tea.
Loved across China’s Guangdong and Hong Kong, nuomici pastries are coconutty chewy orbs crafted from steamed glutinous rice flour. Their signature crust is a coating of desiccated coconut that gives way to a soft, pillowy rice dough within. But the real appeal lies in the fillings – from peanuts, black sesame to the rich azuki bean paste. While nuanced in texture compared to its Japanese cousin, mochi, nuomici pastries are every bit as delicious and indulgent.
Imagine sinking your teeth into a fluffy and golden pastry that gives way to reveal a cheese-infused filling – that's what the pastry, Queijada of Portugal is. Invented in the quaint town of Sintra, these miniature tarts use fresh cheese, eggs, milk, and sugar into small bites of deliciousness. So prized were they in medieval times that queijadas were even used as currency, a nod to Sintra's bountiful dairy pastures. Today, different variations are found from orange flavoured ones to creamy coconut.
With their swirled, cinnamon roll-esque appearance, in their cross-section, the Turkish Nokul pastries are quite eye-catching, but it's their unique poppy seed filling, generously spread throughout the yeasted dough, that truly sets them apart. Baking gives the Nokul a golden-brown hue and with its mouth-watering aroma nokul emerges as an unlikely yet utterly moreish bread alternative. Typically served fresh from the oven, these savoury-sweet spirals make for a satisfying appetiser to accompany any Turkish meal.
In Morocco, the art of making the Chebakia pastry lies in meticulously arranging strips of dough into elaborate flower shapes. Once formed, these pastries are fried until crisp and golden brown. After draining the excess oil, they are coated in honey and seeps into every petal and crevice and sesame seeds are sprinkled over them to add a little crunch and nuttiness to them. This labour-intensive delicacy is a cherished Ramadan custom, commonly served alongside hearty bowls of harira (legume) soup.
At their most basic, filhós are Portuguese fried dough that uses plenty of yeast with several varieties emerging across its regions. Some are shaped into rounds and coated in a cinnamon-sugar blend, while others get dipped into sumptuous brown sugar syrups. Certain locales incorporate unusual additions like pumpkin or orange to the dough itself. Although inextricably linked to Christmas festivities, the appeal of filhós transcends seasons and is found and devoured all year.
Also known as Longevity peach buns, at first glance, you might mistake these Chinese buns for actual fruit. But one bite into the white bun crowned with a reddish "blush" reveals the intricate artistry of China's peach pastries. Within the pastry is a mildly sweet filling of red bean, lotus or custard. These peach-shaped buns grace birthday banquets and auspicious occasions, rooted in ancient lores of immortality-bestowing celestial peaches; in other words, peaches are sacred for the Chinese.