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All European Breads and Pastries

Gathers the leavened breads, laminated doughs and sweet pastries of European culinary traditions, including French baguette and croissant, German and Central European rye and sourdough loaves, Italian focaccia, and Danish and Viennese pastry, spanning both everyday table bread and the layered butter-doughs developed for celebration and pastry-shop baking. The grouping reflects how the cuisine itself classifies these baked staples, by shape, leavening and cooking method rather than by a single ingredient, since a bread eaten as an everyday staple and a pastry made for a festive occasion often share the same base dough tradition.

Facts

Comparison

Primary Cooking Methodthe subject's own account

dough of flour and water leavened and baked 1

All European Breads and Pastries

100 entries

Dish Family

Cuisine

Main Ingredient

Era (Origin Period)

Tradition

Course

Dietary Suitability

Origin Region

1. Bread (Wikipedia)

WikipediaBread, lead section, preparation method (group)

Quote, Bread, lead section, preparation method (group)

Bread is a baked food product made from water, flour, and often yeast.

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Knish (Wikipedia)

Has Member: Knish, lead paragraphView the Source

Kalakukko (Wikipedia)

Has Member: Kalakukko, lead paragraph

Quote, Has Member: Kalakukko, lead paragraph

Kalakukko (Finnish: [ˈkɑlɑˌkukːo]) is a traditional Finnish dish from the region of Savonia made from fish (e.g., perch, vendace, loach, smelt, or salmon) baked inside a loaf of bread.

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Frutta martorana (Wikipedia)

Has Member: Frutta martorana, lead paragraph

Quote, Has Member: Frutta martorana, lead paragraph

Frutta martorana (also called frutta di Martorana or, in Sicilian, frutta marturana) is a Sicilian marzipan sweet in the form of fruits and vegetables from the provinces of Palermo and Trapani.

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Cassatella di sant'Agata (Wikipedia)

Has Member: Cassatella di sant'Agata, lead paragraph

Quote, Has Member: Cassatella di sant'Agata, lead paragraph

Cassatella di sant'Agata (Sicilian: minnuzzi 'i sant'Àjita, lit. 'Saint Agatha's breasts') is a traditional Sicilian pastry from Catania made during the Festival of Saint Agatha, held from February 3rd to February 5th each year.

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Pampushka (Wikipedia)

Has Member: Pampushka, lead paragraphView the Source

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Babka

Bagel

Banitsa

Barbajuan

Basler Lackerli

Basque Cheesecake

Beans on toast

Beef Wellington

Blini

Bolo do caco

Börek

Bougatsa

Bournville (chocolate)

Bruschetta

Buccellato

Cassata

Cassatella di sant'Agata

Chausson aux pommes

Cholera (food)

Ciambella

Cinnamon Roll

Cobbler

Cornish Pasty

Coulibiac

Crescentina modenese

Croissant

Crostini

Custard Tart

Empanada

Farl

Flammekueche

Frutta martorana

Fugazza

Galician Bread

Gianduiotto

Gibanica

Hagelslag

Halawet el jibn

Hornazo

Kalakukko

Kibinai

Knish

Kolach

Krówki

Kruidnoten

Kurnik (pirog)

Lamprey pie

Langos

Loksa

Mantecada

Maritozzo

Miguelitos

Mille-feuille

Moorkop

Mustacciuoli

Oatmeal ball

Obwarzanek krakowski

Olive bread

Ostkaka

Ovos moles

Pampushka

Pane Carasau

Pane di Altamura

Panzerotti

Pepernoot

Pissaladière

Pithivier

Pizza

Pizza Margherita

Pizza quattro formaggi

Pizza quattro stagioni

Pizza Rossini

Placenta Cake

Polvorón

Qatayef

Quesada pasiega

Rasstegai

Rijstevlaai

Salty liquorice

Sardenaira