Sweet, Flaky Soft Pastries from Romania to China with not-so-healthy sweet recipes

Most of these sweet pastries will neither fall under healthy sweet recipes nor instant dessert recipes, but if you are trying your hand at making pastries, after looking up Italian dessert names or French dessert names, these are not a bad way to start. This is one of the several sweet pastry listicles we have, from around the world, and whew, who would've guessed that the world had hundreds of them, each a different version of a similar kind of dough with added flavours and differing techniques?

1. Papanași

Papanași is a traditional Romanian pastry shaped like a doughnut with a small sphere on top, which in a way kind of looks like a woman with a topknot. It can either be fried or boiled which has unsalted cheese such as brânză de vaci (cow's milk cheese) or urdă added to its dough made with flour and egg. The fried papanași are usually served with fruit jams, sour cream, or powdered sugar, while the boiled ones are smaller, nugget-shaped, and typically coated with a mix of breadcrumbs and sugar.

2. Bing pi yuebing

This one’s a variety of the famed Chinese mooncake, also made for the Mid-Autumn Festival, that is not baked unlike the original one and hails from Hong Kong. You might notice the picture does not feature a snow white moon which is the English name of the Bing pi yuebing, that's because some bakers tend to add juices to the crust that dyes the mooncakes into pale colours of the dyes used. The snow white is also symbolic because this mooncake’s crust uses frozen glutinous rice and the filling ranges from custards to fruits like dragon fruit and strawberries. There are also savoury versions that are made and this pastry is served frozen and in that way quite similar to Japan’s mochi ice cream and even the yukimi daifuku.

3. Seada

Seadas are deep-fried Sardinian pastries that combine wheat or semolina dough with a cheese filling. They are typically round and filled with young Pecorino Sardo cheese with a sweet and aromatic flavour. Originally a frugal and rustic savoury dish favoured by shepherds, in Italy’s Sardinia, they have evolved to become a classic dessert. This sweet pastry is traditionally served drizzled with honey, usually of the Sardinian miele amaro variety, and dusted with sugar. The contrast between the crispy exterior, the melted cheese filling, and the sweet honey creates a unique taste experience that is characteristic of Sardinian cuisine.

4. Awameh

Awameh is a sweet pastry from Syria, consisting of small balls of dough which are fried in hot oil and soaked in honey, cinnamon, or sugar syrup; sometimes, Awameh is sprinkled with sesame seeds. The name of the dish means "floater" in Arabic, referring to the way the balls float on the surface while being fried. The process of making Awameh requires skill to achieve the right consistency and texture of the dough balls, ensuring they cook evenly and absorb the syrup properly.

Awameh is a popular dessert in Syrian cuisine and is often enjoyed during festive occasions or as a sweet treat throughout the year.

5. Pestiños

Speak of the Spanish for Pestiños are their traditional fritters with a rich history dating back centuries. The dough for these fried delicacies, which resemble the Italian Cannoli, minus the filling, is typically flavoured with anise or sesame, rolled thin and then made into twisted shapes. It is then fried until golden and crisp in olive oil and once drained of oil, it is drizzled with honey or dusted with sugar. Pestiños are closely associated with religious festivals, particularly during Christmas and the Christian Holy Week. They are also perfect accompaniments to hot beverages or sweet wines during celebrations.

6. Otap

The Philippines sure love their snacks and Otap is an oval-shaped biscuit known for its delicate, flaky texture. These are made from several layers of puff pastry, that are ultra-thin, which makes for a light and airy treat, coated in a generous amount of sugar. Originating from the Cebu region, Otap is a beloved snack throughout the Philippines and is sold throughout the country, makes for a popular souvenir as well. Their unique taste, subtle sweetness and airy quality make them the perfect companion for afternoon tea or coffee.

7. Empanadas de manzana

You have heard of the South American Empanadas, so, here’s the sweet pastry version of the dessert that is filled with apples. The crescent-shaped treats encase a filling of diced apples mixed with cinnamon and sugar and are baked until golden, which gives them a flaky exterior and a fragrant, sweet and delicious filling. They are immensely popular in parts of South America and Mexico and are loved as a morning pastry, afternoon snack, or after-dinner sweet.