Flaky, crunchy to pillowy-soft pastries around the world that make for delish dessert recipes

From apple-filled hot pockets that are sweet and hearty to the festive carnival and Christmastime pastries that fill the air with their sugary and spice-filled deliciousness, there are many pastries around the world with different names. You might consider these Christmas dinner dessert recipes for the next holiday season or for a random snack, not all are difficult to make. They masquerade as doughnuts, doughnut holes, complex French pastries to the simper fritters that are sweet and one of a kind. Do you know the following pastries?

1. Castagnole

In the festive revelry of Italian carnivals, castagnole has earned itself a spot which are simply balls of fried dough. Their name translates to chestnuts, because they look like them, in shape as well as the mini size. It is kind of like doughnut holes, with a coating of sugar, either granulated or powdered, and sometimes it has a filling of cream, chocolate, ricotta or coffee. Its outer shell often cracks doing a peek-a-boo with the soft and spongy interior.

2. Şöbiyet

Perhaps the jewel of Turkish baklavas, şöbiyet stands out because it is the only such baklava with a creamy filling. The baklava is filled with a delicious combination of clotted cream called kaymak and semolina. Phyllo sheets are cut into squares, brushed with butter, the kaymak mixture and chopped walnuts before deft hands fold the pastry into triangular pockets. It is baked until golden and then the şöbiyet is bathed in a refreshingly sweet lemon syrup before being coated in a sprinkling of crushed nuts either walnuts or pistachios.

3. Tikvenik

A treasured Bulgarian delicacy, Tikvenik or Banitsa with pumpkin, is made with delicate layers of phyllo dough that enfolds a blend of grated pumpkin, toasted walnuts, cinnamon and sugar. It is baked and turns golden and each piece is generously showered with confectioner's sugar. While Tikvenik is associated with Christmas Eve and winter festivities, it’s found throughout the year too. It tastes absolutely divine when eaten with yoghurt whether for breakfast or dessert.

4. Timbits

In the maple syrup abode of Canada, Timbits have a chokehold over the locals as the bite-sized doughnut holes are relished with delight. It is made from leftover dough or scraps, from making doughnuts, that are rolled into bite-sized orbs and deep fried. They come in different flavours from the plain, cake, apple fritter, honey-dipped, chocolate-glazed, or bursting with blueberry, strawberry and lemon fillings. While Tim Hortons and Dunkin' Donuts popularised this treat, Canadians embraced it as their own, even recreating Timbits in their home kitchens.

5. Munkki

In Finland, Munkki refers to deep-fried doughnuts made from a rich, buttery dough flavoured with cardamom. The name "munkki" translates to "monks" in Finnish and there are various theories surrounding the origins, but it all boils down to the monks who might have prepared it during the Lenten season. These doughnuts can be shaped into round balls or thick ring forms and once fried it tends to have a light and airy texture. While some are simply coated in granulated sugar after frying, the rest come with fillings of fruit or cream. On May 1st each year, Munkki take centre stage as they are intrinsically tied to the country’s May Day celebrations.

6. Appelflap

Appelflap or Appelflappen is a traditional Dutch pastry that is flaky and triangular in shape, filled with a mixture of apples, raisins, sugar, and cinnamon; kind of like a hot pocket with flattened sides. A generous sprinkling of granulated sugar is the only adornment of this sweet pastry . These treats can be found in bakeries all across the Netherlands, sold in packets as well as cafes and establishments serving coffee and tea. It is typically enjoyed as a crispy and warm breakfast pastry and also enjoyed as a snack or dessert at any time of day.

7. Fritule

Fritule is a yeasted, deep-fried fritter that originated in the Dalmatia region of Croatia, popular as a carnival and Christmas-time treat. At their core, the dough is made from eggs, flour, milk, butter, and sugar. However, many regional variations exist – some incorporate raisins, grated apples, yoghurt, or baking powder into the batter. The dough is scented with vanilla and citrus, along with brandy or other spirits like rum or fruit liquors. This alcohol helps the fritters stay crisp on the outside while remaining light and airy inside. Fritule is dusted with powdered sugar and might have elaborate toppings ranging from chocolate, whipped cream, or caramel sauce.