| Name | Image | Origin | Description |
| Pa de pessic, bescuit, pa d'En Pou | | Catalan Countries | Pa de pessic, bescuit (as it is called in the Valencian Community and other places) or pa d'En Pou (as it is called in Mallorca) is a type of thin, light and spongy dough cake, made of flour, eggs, sugar and frequently yeast. Many times it is perfumed with lemon or orange zest, and sometimes with a little cinnamon or some liquor. The basic cake tha |
| Pain au chocolat | | France | "Chocolate bread", also called a chocolatine in southern France and in French Canada, is a French pastry consisting of a cuboid-shaped piece of yeast-leavened laminated dough, similar to puff pastry, with one or two pieces of chocolate in the centre. |
| Pain aux raisins | | France | Typically a variant on the croissant or pain au chocolat, made with a leavened butter pastry, with raisins added, shaped in a spiral with a crème pâtissière filling. Known in Australia as an "escargot", a member of the pâtisserie viennoise family of baked foods. |
| Palmier | | France, French Algeria | A "palm tree" (French: palmier), "pig's ear" or "elephant ear" palmiers are a German, Spanish, French, Italian, Jewish, and Portuguese pastry (among other cuisines, like those of the former Spanish colonies in the Americas) formed in a palm or butterfly shape. Made using puff pastry, sugar and sometimes honey. |
| Pandoro | | Italy | Sweet bread that traditionally has an eight-pointed shape. It is often dusted with vanilla-scented icing sugar, which is said to resemble the snowy peaks of the Alps during Christmas. |
| Pannenkoek | | United States by German Americans | A style of pancake with origins in the Netherlands. Pannenkoeken are usually larger (up to a foot in diameter) and much thinner than their American or Scotch pancake counterparts, but not as thin as Crêpes. |
| Pan dulce | | Latin America | Literally "sweet bread", pan dulce is a common treat in Mexico and other Latin American countries. |
| Panzerotti | | Italy (central and southern) | Filled, savory pastries, different forms of which are popular in Italy, as well as among Italian immigrants to Canada and the United States. Panzerotti originated in central and southern Italy, especially in Apulia. They are small versions of the calzone or closed pizza, but produced with a softer dough. The most common fillings are tomato and mozz |
| Papanași | | Romania, Moldova | A Papanași is a Romanian traditional fried pastry resembling a small sphere, usually filled with a soft cheese such as urdă and cherry or morello jam. Pictured is Papanași with sour cherries (morello) and powdered sugar. |
| Paper wrapped cake | | Hong Kong | Chinese pastry, one of the most standard pastries served in Hong Kong. It can also be found in most Chinatown bakery shops overseas. In essence, it is a chiffon cake baked in a paper cup. |
| Paris–Brest | | France | Made of choux pastry and a praline flavoured cream. It was created in 1891 to commemorate the Paris–Brest–Paris bicycle race. Its circular shape is representative of a wheel. It became popular with riders on the Paris–Brest cycle race, partly because of its energy-giving high calorific value, and is now found in pâtisseries all over France . |
| Paste | | Mexico | Pastry from Hidalgo, Mexico |
| Pastel | | Latin America | A name given to different typical dishes of many countries with Iberian heritage. For example, in Brazil, a pastel is a common fast food dish, consisting of thin pastry envelopes wrapped around assorted fillings, then deep fried in vegetable oil. Pictured is a Brazilian pastel. |
| Pasticciotto | | Italy | Type of filled Italian pastry. Depending on the region, they are traditionally filled with either ricotta cheese or egg custard. |
| Pastizz | | Malta | A savory pastry from Malta, pastizzi usually have a filling either of ricotta or of mushy peas, and are called pastizzi tal-irkotta, "cheesecakes", or pastizzi tal-piżelli, "peacakes", accordingly. Pastizzi are a popular and well-known Maltese food. Pictured are two varieties of Maltese pastizzi. |
| Pastry heart | | United States (Buffalo, New York area) | A regional dessert item found in the Buffalo, New York area. The pastry heart is a heart shaped flaky puff pastry, similar to a palmier or palm leaves pastry, that is usually topped with a white sugar icing that has a hard shell but is soft on the inside. |
| Pâté Chaud | | Vietnam | A puff pastry in Vietnamese cuisine, its name means "hot pie" in French. The pastry is made of a light, layered and flaky exterior with a meat filling. Traditionally, the filling consists of pork meat, but today, chicken and beef are commonly used. |
| Phyllo | | Middle East, Balkans | Paper-thin sheets of unleavened flour dough used for making pastries. filo is often used in Middle Eastern and Balkan cuisine. Pictured is Baklava made with the dough. An early, thick form of filo appears to be of Central Asian Turkic origin. May also be spelt as "Filo pastry"; this is quite a common spelling for this form of pastry in the United K |
| Pignolata | | Italy | A soft pastry, covered in chocolate and lemon-flavoured syrup or icing. This pastry is half covered or iced in one flavouring and the other half in the other flavour, which hardens when the pignolata is ready to be served |
| Pineapple cake | | Taiwan | A Taiwanese sweet traditional pastry and dessert containing butter, flour, egg, sugar, and pineapple jam or slices. |
| Pionono | | Hispanic | May refer to several varieties of pastry popular in Spain, Latin America and The Philippines. Pictured are pionono in Málaga, Spain. |
| Pithivier | | France (probably Pithiviers) | (Pithiviers in French) is a round, enclosed pie usually made by baking two disks of puff pastry, with filling stuffed in between. It has the appearance of a hump and is traditionally decorated with spiral lines drawn from the top outwards with the point of a knife, and scalloping the edge. The filling is always placed as a lump in the middle of the |
| Pizzelle | | Italy | Waffle cookies made with flour, eggs, sugar, butter or vegetable oil, and flavoring (usually anise or anisette, or vanilla or lemon zest) |
| Plăcintă | | Romania, Moldova, Ukraine | Plăcintă is a Romanian traditional pastry resembling a thin, small round or square-shaped cake, usually filled with a soft cheese such as Urdă or apples. Also made with pumpkin filling, they were brought to the US by the Black Sea Germans who had lived in the territories of the southern Russian Empire (modern-day Ukraine and Moldova). |
| Poffertjes (Dutch) Æbleskiver (Danish) | | Northern Europe | A style of pancake with origins in the Northern Europe. They are much smaller and thicker than their American or Scotch pancake or as French Crêpes. They can be leavened by yeast, egg white, or a chemical agent like baking powder. |
| Pogača | | Balkans | Puff pastry eaten in Albania, Bosnia and Herzegovina, Bulgaria, Croatia, Montenegro, North Macedonia, Serbia, Slovenia, Hungary (see pogácsa) and Turkey (where it is called poğaça) with variations. It is called pogatschen in Austria. Pogača is sometimes served hot as an appetizer instead of bread. Hot pogača filled with sour cream (or beyaz peynir |
| Poppy seed roll | | Central Europe | Roll of sweet yeast bread (a viennoiserie) with a dense, rich, bittersweet filling of poppy seed. A popular cuisine in parts of Central Europe, Eastern Europe and in Israel. An alternative filling is a paste of minced walnuts, making it a walnut roll. |
| Pot pie | | United States, Canada | In US and Canadian dialects, is a type of meat pie with a top pie crust that is commonly used throughout the continent, consisting of flaky pastry. Pot pies may be made with a variety of fillings, including poultry, beef, seafood, or plant-based meat substitute fillings, and may also differ in the types of crust. Chicken pot pie is the most popular |
| Prekmurska gibanica | | Slovenia | Gibanica or layered cake that includes a thinly-rolled pastry dough in its preparation. It originated in the region of Prekmurje, Slovenia. It contains poppy seeds, walnuts, apples, raisins, and ricotta fillings. Although native to Prekmurje, it has achieved the status of a national speciality of Slovenia. It is also popular in northern Croatia. |
| Profiterole | | France | Known as a "cream puff" in the United States, a profiterole is a choux pastry ball filled with whipped cream, pastry cream, or ice cream. This treat is typically very sweet. The puffs may be decorated or left plain or garnished with chocolate sauce, caramel, or a dusting of powdered sugar. |
| Puff pastry | | Europe | In baking, a puff pastry is a light, flaky, leavened pastry containing several layers of fat which is in solid state at 20 °C (68 °F). In raw form, puff pastry is a dough that is spread with solid fat and repeatedly folded and rolled out (never mashed, as this will destroy layering) and used to produce various pastries. It is sometimes called a "wa |
| Puits d'amour | | France | A butter pastry with a hollow center. The center is usually stuffed with redcurrant jelly or raspberry jam; a later variation replaced the jam with vanilla pastry cream. The surface of the cake is sprinkled with confectioners' sugar or covered with caramel. The name has erotic connotations; it literally translates into English as 'wells of love.’ |
| Punsch-roll | | Sweden | A Swedish, small cylindrical pastry covered with green marzipan with the ends dipped in chocolate, with an interior consisting of a mix of crushed cookies, butter, and cacao, flavoured with punsch liqueur. The Dutch variant is called mergpijpje, and is cream-colored instead of green. Often called dammsugare ("vacuum cleaner"), referring not only to |
| Punschkrapfen | | Austria | Translated in English as "punch cake", a classical confection of pastry with a rum flavor. It is similar to the French pastry, the petit four. Commonly available in pastry shops and bakeries in Austria. It is a cake filled with cake crumbs, nougat chocolate, apricot jam and then soaked with rum. |
| Qottab | | Iran | An almond-filled deep-fried Persian cake, prepared with flour, almonds, powdered sugar, vegetable oil, and cardamom. The city of Yazd is well known for its qottab. |
| Quesito | | United States (Puerto Rico) | A cheese-filled pastry twist from Puerto Rico. The cheese is usually whipped with vanilla, eggs, and sugar. The cheese can also be whipped with guava, papaya and other tropical fruit preserves. The mixture is stuffed into a dough that resembles puff pastry, coated in a sugary caramelized syrup, and baked. |
| Roti john | | Malaysia | A type of sandwich using Baguette-type loaf served with omelette, minced meat and onion. A popular snack in Malaysia, also in Brunei and Singapore. |
| Roti tissue | | Malaysia | Also known as roti tisu or tissue prats, one of the more-creative-looking Malaysian Mamak foods. It is also known as roti helikopter (helicopter bread). Roti tissue is a thinner version of the traditional roti canai, as thin as a piece of 40–50 cm round-shaped tissue. The finishing touches to the making of roti tissue require skill, and they depend |
| Roze koek | | Netherlands | Roze koek ("pink cake") is a typical Dutch pastry that consists of a small flat cake with a layer of pink fondant. The most well-known brand is Glacé. |
| Rugelach | | Jewish (Ashkenazi) | A Jewish pastry of Ashkenazic origin. A more probable origin is that of its Eastern European (Romanian) traditional pastry counterpart called Cornulete. Traditional rugelach are made in the form of a crescent by rolling a triangle of dough around a filling. Some sources state that the rugelach and the French croissant share a common Viennese ancest |
| Runeberg's torte | | Finland | A Finnish pastry flavored with almonds and rum or arrack and usually weighing about 100 grams. There is usually raspberry jam in a sugar ring on the torte. The torte got its name from the Finnish poet Johan Ludvig Runeberg (1804–1877) who, according to legend, enjoyed the torte with punsch for every breakfast. |
| Rustico | | Italy | Made with puff pastry and a stuffing that varies style by style |
| Sacher Torte | | Austria | A chocolate cake consisting of a dense chocolate cake with a layer of apricot jam in between two halves, coated in dark chocolate icing on the top and sides |
| Samosa | | Indian subcontinent | A fried or baked pastry with a savory filling such as spiced potatoes, onions, peas, lentils, ground lamb or chicken. The size, shape and consistency may vary, but many versions are triangular. Samosas are often accompanied by chutney. Samosas are a popular appetizer or snack in the Indian subcontinent, Southeast Asia, Central Asia and Southwest As |
| Schaumrolle | | Austria | Cone or tube of pastry, often filled with whipped cream |
| Schnecken | | Germany | Schnecken were a traditional Saturday morning treat in German homes at the beginning of the 20th century, and was also commonly found in the Jewish immigrant communities in the Philadelphia and Baltimore areas of the United States. The name schnecken means "snails" in English, and refers to the shape of the pastry. Schnecken are commonly confused w |
| Schneeball | | Germany | Made from shortcrust pastry, they are especially popular in the area of the German town of Rothenburg ob der Tauber (Bavaria). Its name (German for "snowball") derives from its round ball-like shape with a diameter of about eight to ten centimeters and the traditional decoration with confectioner's sugar. The main ingredients are flour, eggs, sugar |
| Schuxen | | Germany | A popular pastry in Upper Bavaria, schuxen is an elongate fried dough pastry made from rye flour and yeast. Similar to krapfen with the difference that it is not sweet. Nowadays, they are rare, and few bakers produce them. |
| Semla | | Sweden | The oldest version of the semla was a plain bread bun, eaten in a bowl of warm milk. In Swedish this is known as hetvägg, from Middle Low German hete Weggen (hot wedges) or German heisse Wecken (hot buns) and falsely interpreted as "hotwall". Today, the Swedish-Finnish semla consists of a cardamom-spiced wheat bun which has its top cut off and insi |
