Take a bite of Some of the Best Sweet Recipes for Pastries Doused in Sugar Syrup to filled with Cream

Fancy an assortment of cream-filled and sugar syrup-soaked or coated pastry desserts? Then you stumbled on the right article because there are so many pastries that deserve the limelight. From our very own Khaja which is doused in sugar syrup to the more cream-filled choux pastry puffs, used in St. Honoré Cake, there are so many kinds of sweet pastries that you need to try. Read on for more such tasty treats.

1. Khaja

If you haven't been to Odisha, you might at least be aware of this sweet pastry, for it is part of the prasad offerings of the famed Jagannath temple. It is made with flour, sugar, and spices with the dough generously kneaded with ghee. It is deep-fried in oil until golden and crispy and resembles flat finger-like pastries, that fit in the palm of your hand. After the preparation, khaja is usually coated in sugar syrup and eaten fresh, which keeps well for quite a few days. There are regional varieties of this flaky pastry, and it's popular in Bihar, Uttar Pradesh, North Andhra, and Jharkhand.

2. Gaziantep baklavası

The ancient city of Gaziantep, known for Turkish pistachios, is the birthplace of one of the world's most exquisite baklava. Gaziantep baklavası is an iconic pastry from the Ottoman Empire, first perfected by the sultan's palace pastry chefs, and refined in Aintab or Gaziantep. While traditionally prepared for Eid-al-Fitr's Ramadan celebrations, this baklava is now available year-round, with over 500 bakeries dedicating their craft to these layered treasures. The dessert is best had during mid-summer to September when pistachio harvest season in the city is at its apex. This baklava is also doused in a hot lemon-sugar syrup that bathes the delicate phyllo pastry layers. They are often eaten with the thick kaymak (clotted cream) or ice cream.

3. Zeppole

These are deep-fried doughs, golden on the outside, with a luscious filling of custard, jelly or creamy, that is the pride of Southern Italy. Modern fillings include anything from ricotta to chocolate, candied fruit, and even savoury anchovy fillings. Some claim it has ancient Roman roots, perhaps the ancestor comes from the Romans, but the modern zeppole popped up in the 1700s, in Campania before a Neapolitan baker, in the 1800s, made them famous. The real fascinating fact? On St. Joseph's Day, rich and poor alike indulged in these addictive treats. The name of this pastry dates back to the Arabic “zalābiyya”, which means fried soft dough.

4. Koulourakia

In Greece, the buttery vanilla-scented Koulourakia signals Easter's arrival and these braided or decorative pastries pair perfectly with coffee or tea. The flavours of butter, vanilla and sugar are intense and although most are braided, they might be made in other shapes too. Before baking, oftentimes, sesame seeds are sprinkled over the pastries, and a clove is placed in the middle to add more flavour. The Greek Minoans sometimes shaped the pastry into snakes, based on the belief that the reptiles had healing powers.

5. Güllaç

Güllaç, a unique Turkish delight, that is a staple on the festive occasion of Ramadan and in the 15th century it was a royal staple, especially for circumcision ceremonies. It is made of layers of thin, cornstarch pastry soaking up rosewater-infused milk, sandwiching walnuts, hazelnuts, and almonds and garnished with pomegranate seeds and finely chopped nuts. This one is a healthier alternative to sugar-laden lokma or baklava and its name, "güllü aş", means "rosy dish".

6. St. Honoré Cake

Honouring the French patron saint of bakers, St. Honoré cake epitomizes French confectionery artistry. A puff pastry base holds the vanilla custard, that is crowned with choux pastry puffs dipped in caramelised sugar. Invented in the 19th century, this labour-intensive dessert brings out the best of puff pastry, custard, choux, and caramelized sugar – the quintessence of French pastry. It is reserved for special occasions, and remains a beloved classic, though modern pastries might include tropical fruits.

7. Ensaïmada de Mallorca

A spiral-shaped sweet bread, ensaïmada de Mallorca, has an incomparable texture owing to its yeasty dough which is enriched with eggs and lard. This Mallorcan pastry, an island in Spain, has remained unchanged since the 17th century and derives its name from "saïm" meaning lard, an essential ingredient in the pastry. It is a simple pastry with the base calling for flour, sugar, eggs, yeast, and water, that is turned into a dough, coiled into a circle and baked. Over centuries, variations emerged, with pumpkin, cream, or chocolate, elevating the classic dessert.