Top 20 Belgian Desserts

Liège waffles are one of the two most popular waffle varieties in Belgium. These unevenly shaped, chewy treats are made with a thick, brioche-like dough which is sweetened with pearl sugar and baked in a specially-designed waffle pan. During the baking process, the pearl sugar melts and gives the waffles a unique caramel flavor. Although the origin of Liège waffles is somewhat vague, it is believed they were influenced by French culinary traditions and made famous by the skillful Liège bakers. In Liège, these waffles are usually enjoyed plain, but they can also be topped with powdered sugar, whipped cream, chocolate, or various fruits.Expand

Delicious and fragrant waffles are the most famous Belgian culinary trademark. Made with thick dough or thin batter, the cakes are baked in a specially designed waffle iron which creates an unusual checkered pattern on the top and bottom of each cake. In Belgium, there are two distinct varieties of this national dessert: the light Brussels waffle, and the denser Liege waffle. The key distinction is in the batter: while the Brussels waffle batter is thin and runny, the Liege variety is made with a thick, brioche-like dough which produces a cake with uneven edges and dense texture. However, this distinction is only recognized in Belgium, while everywhere else in the world, this popular dessert is known simply as the Belgian waffle. Even though waffles have been present in Belgian cuisine since the Middle Ages, and were initially made with a mixture of barley and oats, they were made famous at World’s Fair, held in New York in 1964. Maurice Vermersch, the innovator of the modern waffle version, decided to offer the waffles to American citizens, which proved to be a big hit. Since then, waffles have become a common breakfast staple in traditional American diners. However, in Belgium, waffles are regarded as street food - they are almost always eaten by hand, on-the-go. They are usually served plain or dusted with powdered sugar, but modern versions may be topped with anything from whipped cream and chocolate to caramel or sliced fruits.Expand

Brussels waffle is one of the two Belgian waffle varieties, a delicious cake enjoying the status of Belgium's national dessert. The waffle is made from a thin, yeasted batter that is baked in a specially-designed appliance, giving the waffle an unusual, checkered pattern. The thin, runny batter helps in creating defined edges and a perfectly rectangular shape of the cake. However, the most important addition is the leavening agent, in this case, yeast, providing airiness and lightness. Although the waffle is light on the inside, it is crunchy and crispy on the outside, with an appealing golden-brown color. This traditional Belgian dessert is usually sold at bakeries and numerous food stands across Belgium. It is almost always eaten by hand and is rarely served in restaurants. Traditionally, it is served plain or dusted with powdered sugar. However, modern Brussels waffles are often topped with ingredients such as chocolate, whipped cream, caramel, or sliced fruits.Expand

A typical dessert of the East Flanders, mattentaart is a small puff pastry pie with a tender, almond-flavored cheese curd filling called mattenbrij. These delicious Flemish pies are traditionally made in the city of Geraardsbergen and the neighboring village of Lierde, and their production depends heavily on the Geraardsbergen area's dairy produce, since genuine mattentaarts are prepared using only fresh milk, butter, and buttermilk from the local farms. Although the origins of mattentaart can be traced back to the Middle Ages, the oldest known recipe was found in Een Notabel Boecxken van Cokeryen, the first cookbook in Dutch, written and published in 1514 by Thomas van Der Noot. Later on, the famed mattentaarts were even depicted by the Flemish Renaissance painter and printmaker Pieter Bruegel the Elder in his 1567 painting The Peasant Wedding. And even though mattentaart is today famous throughout Belgium and abroad, in 2006, this pie has been declared a regional product protected by the European Union which means it can only be called mattentaart if it is produced in Geraardsbergen or Lierde.Expand

Lacquemant is a Belgian waffle originating from Liege. This thin waffle is made with wheat flour, cut horizontally in half, then filled and topped with sugar syrup flavored with orange blossom. The inventor of Lacquemant is Désiré Smidts, who first made it in 1903 and named it as a tribute to his former employer, Berthe Lacquemant. Nowadays, it is a popular treat at fairs in the Liege region.Expand

Speculaas are spiced cookies mainly made in Belgium and the Netherlands, although they are also popular in Germany (Rhineland and Westphalia), Luxembourg and northern France. With an intense fragrance of cinnamon, cloves, nutmeg, and ginger, the cookies are traditionally baked on the eve of St Nicholas Day, celebrated on December 5 and December 6. Before going to bed, the children put their shoes by the chimney, and if they behaved well, they are rewarded with speculaas in their shoes. There are a few theories on the origin of its name - one says it derives from the Latin word speculum, meaning a mirror, referring to the mirrored images that the cookies are decorated with. Another popular theory claims the origin of speculaas stems from specerij, the Dutch word for spice. The third theory suggests that it derives from the Latin speculator, referring to a bishop, such as St Nicholas. And how about the issue of speculaas vs. speculoos? Apparently, speculoos is just the Belgian word for these cookies, but without any (or most of) the once-expensive spices, as loos means without in Dutch. Also, the word speculaas doesn't exist in French, so they're always called speculoos in France. Today, the cookies are not reserved only for the St Nicholas Day or for Christmas, but are available the whole year round, ideally paired with a cup of hot tea or coffee.Expand

La dame blanche is a sweet dessert from Belgium, consisting of vanilla ice cream, whipped cream, and a warm chocolate fudge made with chocolate, milk and vanilla extract. The dessert, which shares its name with a famous French opera based on Scottish writer Sir Walter Scott's works, is commonly found in most Belgian restaurants. Cherish Raspberry, a Belgian Lambic beer, acts as a perfect accompaniment to this classic dessert.Expand

Flemish waffle is a traditional product consisting of flour, yeast, butter, milk, eggs, salt, and vanilla sugar. Unlike Brussels and Liège waffle, the Flemish variety is usually consumed without any toppings after it has cooled down. It is recommended to prepare the waffles in large batches as they can be preserved for a few weeks if stored properly.Expand

Also known as Kempense galetten, these flavorful waffles are mostly popular in Belgium. They are characterized by a hard and crunchy texture. Upon consumption, the waffles become crumbly and buttery in the mouth. Despite their name, galettes campinoises should not be confused with the French galettes, which are essentially savory buckwheat pancakes.Expand

Antwerpse handjes are traditional Belgian hand-shaped cookies originating from Antwerp. The cookies date back to 1934 and they're made with a combination of flour, eggs, butter, sugar, and almonds. The dough is shaped into small hands and the cookies are then baked until golden. Antwerpse handjes are a symbol of Antwerp and they're sold in bakeries across the city. The shape of a hand refers to the legend of Brabo, a Roman soldier who cut off the hand of the giant Antigoon who imposed a tax for each ship that wanted to enter the port. Brabo threw the severed hand in the Scheldt river. In Dutch, the phrase throwing the hand is hand werpen, and over time it became – Antwerpen.Expand

Philip's Biscuits is a Belgian artisanal biscuit brand based in Antwerp, founded in 1991 with a focus on small-scale production rooted in local baking traditions. The company began as a workshop in Hemiksem and developed into a recognized producer known for handmade cookies that emphasize natural ingredients and controlled production methods. Its identity is closely tied to Antwerp’s historical reputation as a center for biscuit making, which is reflected in its use of regional specialties such as speculaas and Antwerpse Handjes. The product range includes a variety of traditional and contemporary biscuits, often presented in carefully designed packaging that supports both everyday consumption and gift use. Production remains workshop-based, allowing for flexibility in recipes and ongoing experimentation with flavors while maintaining consistency in core products. In addition to manufacturing, the brand operates boutique-style retail locations, primarily in Antwerp, where the presentation and environment reinforce its artisanal positioning. A key aspect of its approach is balancing tradition with selective innovation, adapting classic formats without losing their recognizable character. The company’s scale allows it to maintain a strong connection between production, branding, and retail experience.Expand

Maison Dandoy is a family-owned biscuit maker with a long-standing tradition of crafting fine baked goods, renowned for its exceptional quality and dedication to artisanal methods. For generations, it has preserved original recipes and time-honored techniques, remaining true to natural ingredients and handcrafted production. Their signature biscuits - especially the iconic speculoos - are made without compromise, using real butter, brown sugar, and carefully selected spices. Maison Dandoy offers products that blend rich heritage with a modern sensibility, where each biscuit tells a story of simplicity, flavor, and elegance. Their approach combines tradition with thoughtful design, sustainable practices, and a deep respect for every detail - from baking to packaging. Maison Dandoy doesn’t just make biscuits; it creates moments to be remembered.Expand

Jules Destrooper is a renowned biscuit maker with a rich tradition spanning over a century. Founded on a family recipe and a passion for premium ingredients, this Belgian brand has become synonymous with refined taste and timeless craftsmanship. Their most iconic creations - almond thins, butter crisps, and delicately spiced biscuits - are made using only natural ingredients, without artificial additives, and always in accordance with the original recipes. The brand seamlessly blends heritage with modern sensibility, evident not only in flavor but also in elegant packaging and a strong commitment to sustainability. Jules Destrooper is proudly recognized with a Royal Warrant, a mark of excellence and trust. Today, their products delight customers around the world, while the brand remains faithful to its core values: authenticity, simplicity, and enduring quality in every bite.Expand