Europe's sweet tooth
From the charming cafés of Paris to the hidden bakeries of Vienna, Europe is a dream destination for anyone with a love of sweet pastries. Across the continent, generations of bakers have perfected the art of pastry-making, creating irresistible delights that reflect their country’s unique traditions and flavors. From light and flaky wonders to rich and creamy indulgences, every bite tells a story of history, craftsmanship, and a passion for all things sweet.
But with so many tempting options, where do you even begin? That’s where Travel Unpackeds come in. We’re taking you on a mouthwatering journey through Europe’s most beloved pastries—those time-honored favorites that have stood the test of time, along with a few hidden gems waiting to be discovered.
First though, a warning: don’t read this if you are hungry.
Danish Pastries
Danish pastries, also known as “Wienerbrød” in Denmark, are a world-famous culinary delight deeply rooted in Danish tradition. These flaky, buttery pastries are renowned for their exquisite craftsmanship and diverse fillings. The dough, laminated with layers of butter, is the key to their tender, crispy texture.
Common Danish pastry fillings include custard, fruit jams, almond paste, and, of course, cinnamon and sugar. The pastries come in various shapes, such as braids, pinwheels, and pockets, often adorned with icing, sliced almonds, or streusel toppings.
Some say they were originally introduced by Austrian bakers in the 19th century. Others maintain that a Danish baker “stole” the recipe in Vienna hence the Danish name for them. Whatever the truth is, Danish pastries have become an integral part of Danish culture and are enjoyed worldwide.
Apfel Strudel
Strudel is the Middle High German word for whirlpool or swirl which is what you see when looking at a slice of any variant of strudel. This sweet pastry made, popular by the Hapsburgs in most of central Europe, consists of layers of very thin dough with a high gluten content. The dough is laid out flat and filling added before folding over or rolling.
The most popular version is the apfelstrudel and is generally associated with Austrian cuisine. However, there are other versions with different fillings. In Germany you will often find strudel filled with quark cream cheese. Plum, apricot, sour cherry and nuts (nussstrudel) are all fillings I have come across.
Strudel is served hot and with cream.
What is the connection between Hebrew and Strudel?
What is the connection between Hebrew and Strudel?
Pain Chocolat (Spanish version)
The Spanish version of Pain Chocolat, known as “Napolitana de Chocolate” or “Chocolate Napolitana,” is a delightful pastry enjoyed throughout Spain. It shares its roots with the French Pain au Chocolat but offers a distinct Spanish twist. This pastry consists of buttery, flaky puff pastry, encasing a generous bar of rich dark chocolate.
Napolitana de Chocolate is typically baked until the pastry turns golden brown, creating a delectable contrast between the crispy layers and the oozing, molten chocolate inside. It’s a popular choice for breakfast or a sweet snack, often accompanied by a café con leche (coffee with milk).
Samober Kremšnita
From the name of this sweet pastry it is obvious that it involves cream. The Croatian, Samober version was recommended to me by Tim (@timofnewbury) but I have had a variant in Bled, Slovenia known as kremna rezina.
Samobor Kremšnita - enjoyed this pastry in Samobor, Croatia and can recommend! (2011) pic.twitter.com/ZdtQVDJZKf
— Tim Thomas 🍻 🇪🇺🔶 ♒️ - I 💙 NHS (@timofnewbury) August 4, 2021
Kremšnita can be traced back to the Austro-Hungarian Empire though its exact origin is lost in the mists of time. It is however a popular pastry in the Balkans with each ethnic group producing their own version.
Basically it is a custard and whipped chantilly cream between puffed pastry, or in some variants, meringue.
Trdelnik
Trelnik is a spit cake very popular in Slovakia, the Czech Republic and Hungary. This sweet pastry is a sweet dough wrapped around a stick or spit and then grilled and topped with walnuts or cinnamon and sugar. This results in a hollow tube of pastry.
It is often grilled over an open fire or charcoal which is why it is sometimes prepared as a sweet treat on camping trips.
Pastel de Nata
Pastel de Nata is a Portuguese sweet pastry popular well beyond its original home. Small tarts of flaky puff pastry made with lashings of butter, filled with a rich custard of egg yolks and sprinkled with cinnamon. Each one should come with a warning as Okusi Tastes (@OkusiTastes) suggests.
🤣 and the second warning: don’t ever taste them because they’re highly addictive. And you can never eat only one ❤️
— Okusi Tastes (@OkusiTastes) August 3, 2021
Like so many of Europe’s sweet pastries pastel de nata were invented in a monastery. In this case egg whites were used to starch the habits of the monks. Rather than waste the yokes pastel de nata were born. The same recipe used then can be sampled at Pasties de Belem, a pastry shop in Lisbon.
Mille Feuille
I grew up in Paris and my favourite french pastry is Mille feuille. Custard, pastry and icing. What’s not to like?!
— Anna Hamill 😊 (@annaisjoyful) August 2, 2021
Mille feuille, a classic French pastry, is renowned for its layering and rich flavor profile. Its name, meaning “a thousand leaves,” hints at the many thin layers of buttery puff pastry that form its structure. Typically, Mille feuille consists of three layers of puff pastry separated by layers of pastry cream, often flavored with vanilla or chocolate.
Originating in the 17th century, this dessert has become a staple in French patisseries. Mille feuille’s texture is a play between the crispiness of the pastry and the creamy, custard-like filling. Its presentation often includes a dusting of powdered sugar or a caramelized sugar topping.
Whether enjoyed in a quaint Parisian bakery or a Lyon cafe, Mille feuille stands as a testament to the exquisite artistry of French pastry making.
Sfogliatella
Sfogliatella is an Italian sweet pastry from the region of Calabria. Like so many sweet pastries in Europe this also originated in a monastery. The name means small, thin layers.
The dough is stretched thin, brushed with fat and rolled. It is then sliced, shaped, baked and filled. Although there are a number of variations the filling is often almond paste or orange-flavoured ricotta. Candied peel is another favourite filling.
Plăcintă cu Brânză
This beloved Eastern European pastry consists of a flaky pastry crust and a filling predominantly made from soft, white cheese, often mixed with eggs, sugar, raisins or a touch of vanilla for sweetness. Variations can be found throughout the Balkans and Eastern Europe, with local preferences influencing the choice of cheese, such as feta or cottage cheese.
Plăcintă cu brânză is a versatile treat, enjoyed both as a savoury or sweet dish, depending on regional traditions. It’s commonly served at breakfast, as a dessert, or snack.
Eccles Cake
Eccles cakes are a beloved British pastry and have a rich history dating back to the 18th century. These small, round treats originate from the town of Eccles in Greater Manchester, England. Eccles cakes consist of flaky, buttery pastry encasing a sweet filling of currants, brown sugar, and a hint of warm spices like nutmeg and cinnamon. The pastry is typically folded over the filling, creating a distinctive flattened, round shape.
These delicious pastries are traditionally baked until the pastry turns golden brown and the sugar caramelizes, resulting in a crisp exterior and a gooey, sweet interior. Eccles cakes are often enjoyed with a cup of tea and remain a cherished part of British pastry heritage.
Kanelsnegle
Kanelsnegle (Denmark) https://t.co/356kLuPpv7 pic.twitter.com/do1gzMdD4J
— Tim Thomas 🍻 🇪🇺🔶 ♒️ - I 💙 NHS (@timofnewbury) August 2, 2021
Kanelsnegle, a Danish pastry, is a delectable cinnamon snail roll known for its sweet simplicity and irresistible aroma. The name “kanelsnegle” translates to “cinnamon snail” in English, aptly describing its shape. This pastry consists of a yeast dough rolled out thinly and generously sprinkled with a mixture of cinnamon, sugar, and butter. Once the dough is tightly rolled, it’s sliced into individual spirals and baked until golden brown.
Kanelsnegle is a staple in Danish bakeries and households, often enjoyed with a hot cup of coffee or tea. Its delightful combination of warm, gooey cinnamon filling and tender pastry layers makes it a favorite treat, showcasing Denmark’s rich pastry tradition.
Bougatsa
Bougatsa is a traditional Greek pastry known for its delicate, flaky texture and versatile fillings. Originating from the Byzantine era and popularized in northern Greece, particularly in Thessaloniki, Bougatsa consists of thin layers of hand-stretched phyllo dough encasing a sweet filling.
The most common sweet version contains a creamy semolina custard, dusted with powdered sugar and cinnamon. Baked until golden brown, Bougatsa is typically served warm and enjoyed as a breakfast treat or snack.
When I am in #Greece, I always crave the smell of #Bougatsa. 😋
— JourneyHero Travel (@JourneyHeroApp) August 2, 2021
#Pastries #Foodie #Travchat #Pastriesofeurope #JourneyHero pic.twitter.com/GifyD6sprE
Baklava
Baklava, a renowned Turkish pastry best known for its intricate layers and indulgent sweetness. Originating in the Ottoman Empire, Baklava has a history spanning centuries. It consists of layers of thin, flaky pastry, typically phyllo dough, generously brushed with melted butter and layered with a mixture of finely chopped nuts, often pistachios or almonds.
After baking, Baklava is drenched in sugar syrup or honey which infuses the layers with enticing sweetness. This results in a dessert that balances the crispiness of the pastry with the rich, nutty filling and a syrupy sweetness. Baklava is a beloved treat in Turkish cuisine, often served on special occasions and as a symbol of hospitality.
Europe’s pastry scene is as diverse as it is delicious, and this list is just the beginning! Have you tried any of these sweet treats, or do you have a personal favorite that deserves a mention? Share your thoughts in the comments below
For a detailed search for French pastries and the croissant in particular I’d recommend the book One More Croissant for the Road by Felicity Cloak
