| Name | Image | Origin | Description |
| Alexandertorte | | Latvia | Pastry strips filled with berries. |
| Alfajor | | Argentina Uruguay | Pastry strips filled with dulce de leche. |
| Apple strudel | | Central Europe | Sliced apples and other fruit are wrapped and cooked in layers of filo pastry. The earliest known recipe is in Vienna, but several countries in central and eastern Europe claim this dish. |
| Bahulu | | Malaysia | A Malay pastry similar like the Madeleine although with round shapes and different ingredients, made of wheat flour, eggs, sugar and baking powder. Usually served during Eid al-Fitr and at the Lunar New Year. |
| Baicoli | | Italy | They are made with sugar, butter, flour, yeast, eggs, and salt |
| Bakewell pudding | | United Kingdom (England) | First created by accident in Bakewell around 1860, this has a flaky pastry base covered with raspberry jam and topped with custard and almonds. The Bakewell tart is similar but tends to use shortcrust pastry with a layer of sponge instead of custard. |
| Baklava | | Ottoman Empire | An Ottoman pastry that is rich and sweet, made of layers of filo pastry filled with chopped nuts and sweetened with syrup or honey. |
| Bakpia Pathok | | Indonesia (Yogyakarta) | Small, round-shaped Chinese-Indonesian pastries, usually stuffed with mung bean paste. |
| Banitsa | | Bulgaria | Prepared by layering a mixture of whisked eggs and pieces of cheese between filo pastry, which is then baked in an oven |
| Banket | | Netherlands | Popular during the Christmas season, prepared by rolling pastry dough around an almond paste filling and then baking it. The log is then cut into short lengths for serving, hot or cold. |
| Bear claw | | United States | Sweet breakfast pastry. |
| Beaver Tail | | Canada | A fried dough pastry, individually hand stretched to resemble a beaver's tail then covered in different toppings including cinnamon and sugar, fruit jams, chocolate, peanut butter, butter and garlic, and M&Ms. In some parts of Canada, it is also called an "Elephant Ear". |
| Bedfordshire clanger | | United Kingdom (England) | From Bedfordshire and surrounding counties in the east of England. An elongated suet crust dumpling, traditionally boiled, now often baked. Containing a savory filling at one end (usually gammon) and a sweet filling at the other (typically apple). |
| Belokranjska povitica | | Slovenia | National dish that consists of a pastry roll with fillings. (English: White country (or white mountain) rolled cake). |
| Berliner | | Germany/Central Europe | A Berliner Pfannkuchen is a traditional North German-Central European pastry similar to a doughnut with no central hole made from sweet yeast dough fried in fat or oil, with a marmalade or jam filling and usually icing, powdered sugar or conventional sugar on top. |
| Bethmännchen | | Germany | A sweet from Frankfurt on the Main, prepared with marzipan with almond, powdered sugar, rosewater, flour and egg. Typically prepared for Christmas. |
| Bibingka | | Philippines | A type of rice cake baked in clay pot. Often with toppings of butter, salted duck egg, muscovado sugar, grated cheese and desiccated coconut. |
| Bichon au citron | | France | Similar to a turnover in size, shape, and made of puff pastry. A major distinguishing feature is that it is filled with lemon curd. The outer layer of sugar is sometimes partially caramelized. |
| Bierock | | Russia | Savory pocket pastries originating in Russia, a yeast-risen dough is filled with cooked and seasoned ground beef, shredded cabbage and onions (some variants add grated carrots), then oven baked until the dough is golden brown. Also known as a Runza, this item is common among the Volga German community in the United States and Argentina. It was brought to the United States in the 1880s by German Russian Mennonite immigrants. |
| Birnbrot | | Switzerland | A traditional pastry originating in Switzerland with a filling of dried pears |
| Bizcocho | | Spain, Latin America | The name given in Spain and several Latin American countries to many variants of buttery flaky pastry and some cookies |
| Bocconotto | | Italy | Savory pocket pastries originating in Russia, a yeast-risen dough is filled with cooked and seasoned ground beef, shredded cabbage and onions (some variants add grated carrots), then oven baked until the dough is golden brown. Also known as a Runza, this item is common among the Volga German community in the United States and Argentina. It was brought to the United States in the 1880s by German Russian Mennonite immigrants. |
| Bombolone | | Italy | An Italian filled doughnut (similar to Berliner and pączek), eaten as a snack food and dessert |
| Buccellato | | Italy | Sicilian circular cake made from pastry dough filled with figs and nuts. In Sicily, it is traditionally associated with Christmas. |
| Bierock | | Russia | Savory pocket pastries originating in Russia, a yeast-risen dough is filled with cooked and seasoned ground beef, shredded cabbage and onions (some variants add grated carrots), then oven baked until the dough is golden brown. Also known as a Runza, this item is common among the Volga German community in the United States and Argentina. It was brought to the United States in the 1880s by German Russian Mennonite immigrants. |
| Börek | | Balkans, Middle East, Central Asia | A family of pastries or pies found in the Balkans, Middle East, and Central Asia. The pastry is made of a thin flaky dough such as filo with a variety of fillings, such as meat, cheese, spinach, or potatoes. |
| Bossche bol | | Netherlands | Sometimes called chocoladebol ("chocolate sphere") in its city of origin, is a pastry from the Dutch city of 's-Hertogenbosch (also called Den Bosch). It is effectively a large profiterole, about 12 centimetres (4.7 in) in diameter, filled with whipped cream and coated entirely or almost entirely with (usually dark) chocolate. |
| Bougatsa | | Greece | A Greek breakfast pastry consisting of semolina, custard, feta or minced meat filling between layers of filo. When with semolina or custard filling is considered a sweet dessert and is topped with icing sugar and cinnamon powder. |
| Boyoz | | Turkey (İzmir) | A Turkish pastry of Sephardic Jewish origin associated with İzmir, Turkey. Boyoz paste is a mixture of flour, sunflower oil and a small addition of tahini. It is kneaded by hand and the ball of paste is left to rest for 2- hours. The paste is then flattened to the width of a dish and left to repose again. It is then kneaded and opened once more, before being formed into a roll and left to repose as such for a further period of several hours. When the tissue of the paste is still soft but about to detach into pieces, it is cut into small balls and put in rows of small pans and marinaded in vegetable oil between half an hour and one hour. Their paste then takes an oval form and acquires the consistence of a millefeuille. The small balls can then be put on a tray into a very high-temperature oven either in plain form or with fillings of cheese or spinach added inside. |
| Bridie | | United Kingdom (Scotland) | a Scottish meat pastry that originates from Forfar, Scotland. Bridies are said "to have been 'invented' by a Forfar baker in the 1850s". The name may refer to the pie's frequent presence on wedding menus, or to Margaret Bridie of Glamis, "who sold them at the Buttermarket in Forfar." They are similar to pasties, but because they are made without potatoes, are much lighter in texture. |
| Briouat | | Morocco | A sweet puff pastry and part of Moroccan cuisine |
| Bruttiboni | | Italy (Prato, central Italy) | Almond-flavored biscuit |
| Bundevara | | Serbia | A pie filled with pumpkin, and could refer to either a savijača (made of rolled filo) or a štrudla (made of rolled dough). Both sweet and salty pies are made. |
| Butterkaka | | Sweden | Similar to cinnamon rolls, but baked together in a cake pan like sticky buns. |
| Canelé | | France (Bordeaux) | A small pastry with a soft and tender custard center and a dark, thick caramelized crust, classically created by brushing the mould with melted beeswax. |
| Cannoli siciliani | | Italy (Sicily) | Cannoli consist of tube-shaped shells of fried pastry dough, filled with a sweet, creamy filling usually containing ricotta. They range in size from "cannulicchi", no bigger than a finger, to the fist-sized proportions typically found in Piana degli Albanesi, south of Palermo, Sicily. |
| Carac | | Switzerland (French) | A Swiss pastry made of chocolate, usually found in the French part of Switzerland. |
| ChaSan | | China (Huai'an) | A traditional Chinese pastry that is popular in Jiangsu Province, China, and especially in Huai'an, a historic city which is considered as the home of Chasan. |
| Chatti Pathiri | | India (Kerala) | A layered pastry made in the North Malabar and Malabar region, of Kerala State. It is made in both sweet and savory variations. The dish is very similar to the Italian lasagna. Instead of pasta; pastry sheets or pancakes made with flour, egg, oil and water are used. |
| Cheesymite Scroll | | Australia | A spiral pastry similar to Pain aux raisins, but is savory with cheese and Vegemite as the filling. These are most commonly found at the Australian bakery chains Bakers Delight and Brumby's Bakeries, but is also a popular home-made dish served - depending on the size of the scroll - as lunch or as a snack. |
| Chouquette | | France | Viennoiserie consisting of a small portion of choux pastry sprinkled with pearl sugar and sometimes filled with custard or mousse. A chouquette can also be dipped in chocolate or covered in chocolate chips. |
| Choux à la crème | | France | A light pastry dough used to make profiteroles, croquembouches, éclairs, French crullers, beignets, St. Honoré cake, Indonesian kue sus, churros and gougères. It contains only butter, water, flour, and eggs. In lieu of a raising agent it employs high moisture content to create steam during cooking to puff the pastry. |
| Churros | | Spain | Made out of fried choux pastry, very commonly eaten as breakfast in Spain, specially in the Madrid autonomous community. Churros are also found in Portugal and across Latinamerica. It is often eaten with powdered sugar and chocolate. Its shape can vary across countries. |
| Cinnamon Bun | | Sweden | A cinnamon roll consists of a rolled sheet of yeast-leavened dough onto which a cinnamon and sugar mixture (and raisins or other ingredients in some cases) is sprinkled over a thin coat of butter. The deep fried version is cinnamon roll or cinnamon bun doughnut. Its main ingredients are flour, cinnamon, sugar, and butter, which provide a robust and sweet flavor. |
| Coca | | Spain | Typically made and consumed in territories of Catalan culture. There are many varieties of cocas, with the main four ones being sweet, savory, closed and open. |
| Conejito | | Chile | Similar to berliner but baked in the oven, not fried. |
| Communist bandit pastry | | Taiwan | A traditional Taiwanese pastry that resembles an ingot in shape, and is filled with seasonal vegetables such as cabbage and carrot, mixed with mung bean vermicelli and the vendor's signature pork stuffing, along with a fried egg. The thick pastry shell is pan-fried until crisp. |
| Concave cake | | Taiwan | A traditional Taiwanese cake commonly made using eggs, egg yolk, low-gluten flour, honey and a small portion of sugar. The cake filling leaks out when sliced, similar in appearance to a volcano. |
| Conversation | | France | A patisserie developed in the late 18th century that is made with puff pastry, filled with a frangipane cream, and topped with royal icing. |
