Pastries have a wide range of variety today from stuffed buns sold at beaches to be enjoyed under the warm sun to the more sugary varieties whose multiple layers are doused generously in sugar syrup. They have a rich history and ever since their emergence thousands of years ago
they have taken on different forms that are suited for every palate from those who love theirs nauseatingly sweet to those who like theirs mild. Here are some of them.
For a taste of buttery, French indulgence, look no further than the pain aux raisins – a spiral-shaped pastry packed with plump raisins and silky crème pâtissière. It is nicknamed “escargot” because of its snail-like coil appearance; it is made with a rich, leavened dough (or sweetened bread dough), studded with raisins and is baked until its edges are perfectly golden. Though it makes for a great breakfast treat, the pain aux raisins is tastes equally good alongside your morning café latte or an afternoon cuppa.
In Peru, you will find street vendors selling a dandy treat called picarones, which are deep-fried doughnut-esque snacks. These ring-shaped sweet pastries are made with a dough which has sweet potato and squash, then fried and drizzled with a sugary cane syrup glaze. Though their origins trace back to Spanish buñuelos from the colonial era, picarones were cleverly adapted by locals, in particular by the nuns at Saint Claire's convent who were behind popularising them.
A real showstopper in the world of pastries, the French croquembouche is basically a towering cone of crisp, custard-filled profiterole puffs, painstakingly assembled and 'glued' together with caramelised sugar. But the pièce de résistance is the elaborate decorations adorning this centrepiece – think whimsical spun sugar, sugar-coated almonds, fondant florals, even fresh fruit or macarons. It's no wonder that it forms the centrepiece at many celebrations and its party in your mouth, its name literally means 'crunch in the mouth'. You will find it at French weddings, christenings, and other big bashes.
From Portugal's sunny coastline, comes these delicious stuffed treats, sold by street vendors on beaches. What makes them special is the pillowy-soft insides of the fried dough, coated in sugar often, that is sliced in half and generously piped with thick, creamy egg custard. While the classic is an unbeatable treat, it is also a popular “sem creme” or without the creamy filling. But why would you ever order a bola de Berlim sans that heavenly filling? If you find yourself sunbathing in a Portuguese beach, grab one and let their deliciousness wash over you.
If you've never heard of gibanica, here is your cue to add it to your must-try list of pastries. This traditional Serbian pie-like dish is a mash-up of flaky filo pastry (or yeasted dough) and a creamy cheese-and-egg filling. The most iconic version is the gužvara, meaning 'crumpled' – filo sheets drenched in a fresh cheese and egg mixture, then layered and baked into a casserole. Depending on the region, gibanica can either be sweet or savoury, but in Serbia, it's typically served with yoghurt for brekkie or a hearty snack. Slice into one of these, and you'll see why it's a staple at festive gathering, where it’s is devoured as a cold appetiser.
Kringle is a flaky, filled pastry with humble monastic beginnings, that was introduced to Denmark by Austrian bakers. It didnt take long for this delicious treat to spread like wildfire across the Nordic countries before finding phenomenal success in the US. Whether it's twisted into a classic pretzel shape or formed into the famous ovular 'Racine' style, the kringle's dough is stuffed with a range of fillings from buttery marzipan, plump raisins, nuts, fruit, even cream cheese. While Danes traditionally enjoy theirs as an afternoon indulgence with coffee or tea, those decadent American varieties are on the heavier side and a proper dessert.
From the shores of Catalonia, comes this treat called Coca – an iconic family of Spanish pastries that come in both sweet and savoury versions. The sweet varieties are laden with candied fruit, marzipan, cream or pine nuts that are arranged or baked on focaccia-like flatbreads to pizza-esque rounds to soft cakes. No major celebration in Spain is complete without its special commemorative Coca. Christmas calls for the 'coca de reyes' – a sweet bread fit for Three Kings' Day. At Easter, it's all about the 'mona de Pascua' cake and on the eve of St John's Day, you'll find 'cocas de San Juan' lining bakery windows across the land.