Top 100 Pastries
in the World

Pastel de Belém is a traditional egg custard tart and a predecessor to the famous pastel de nata. The tarts are made with a pastry shell that's filled with a combination of milk, eggs, sugar, lemon, and cinnamon. The first recipe for pastel de Belém dates back to 1837 when it was produced by the monks of the Jerónimos monastery. Only the custard tarts produced at the Fábrica Pastéis de Belém can be called pastel de Belém, while all the others, produced by other patisseries in Lisbon are called pastel de nata. Regardless of the name, these tarts can be served hot or cold and in 2009, The Guardian listed pastel de Belém as one of the 50 'best things to eat' in the world.Expand

Trigona panoramatos is a traditional sweet pastry originating from the outskirts of Thessaloniki. These crispy and buttery triangular (cone-shaped) phyllo pastries are typically soaked in syrup and filled with creamy custard. The custard is usually made with a combination of egg yolks, flour, butter, milk, sugar, vanilla, and heavy cream. The phyllo triangles are baked until golden brown, dipped in cold syrup consisting of sugar and water, and then filled with the chilled custard. Trigona is often garnished with chopped nuts before consumption. Expand

Pastel de nata is a traditional egg custard tart that is popular throughout the world. It is believed that for the best result, the filling should not be too sweet and should not have flavors of lemon nor vanilla. Instead, the tarts should be sprinkled with cinnamon and, ideally, paired with a cup of coffee. Originally, this treat was made before the 18th century by Catholic monks and nuns in Santa Maria de Belém in Lisbon. The tart was made from leftover egg yolks that were used in the clearing of wines and starching of clothes. Later on, the clerics made a deal with a nearby bakery to start selling pastel de nata commercially, and the product was a huge success. It is still hugely popular, and the fact can be supported by long lines of people who are waiting on their pastel de nata in front of numerous Portuguese bakeries. However, pastel de Belém's recipe is kept secret, and only the ones produced at the Fábrica Pastéis de Belém can be called pastel de Belém, while all the other egg custard tarts from other producers in Lisbon are called pastel de nata.Expand

Antakya künefesi is a traditional kunāfah variety hailing from the ancient Turkish city of Antakya, made from shredded phyllo pastry filled with creamy unsalted cheese. The origins of this dish can be traced back to the Ottoman Empire, and to this day, it has remained one of the authentic representatives of Antakyan culinary heritage and traditions. To make Antakya künefesi, the pastry is first prepared by shredding phyllo dough into thin strips and placing it into a flat, round tray. The dough, in this form known as kadayıfın, is then topped with a mixture of unsalted cheese, traditionally Hatay peyniri, and another layer of shredded phyllo dough. After the concoction is baked on both sides (a step that makes this kunāfah variety unique), it is soaked with hot, sweet syrup made with sugar, water, and lemon juice. Antakya künefesi is served warm and garnished with chopped pistachios, walnuts, or hazelnuts. In 2006, this delicious dessert received the Protected Geographical Indication certificate.Expand

These empanadas are a specialty of the region of Tucumán, and they are quite different than numerous empanadas found in Buenos Aires. Tucumanas are typically handmade according to old, traditional recipes, and are characterized by a crispy dough and ideal proportions of dough and fillings. The dough is made with wheat flour and beef fat, and it is then usually filled with beef, chicken, or tripe, along with other ingredients such as onions, hard-boiled eggs, paprika, and cumin. Authentic Tucumanas should be baked in a clay oven, and it is best to enjoy them with a glass of local wine on the side.Expand

This Turkish sweet is made with a smooth, green, paste-like filling known as fıstık ezmesi (lit. pistachio butter). It is like a pistachio version of marzipan, and its bright green color is all-natural—it comes from the early-harvested Gaziantep pistachios. The delicious pistachio paste is wrapped around a single sheet of phyllo dough, just to hold its green goodness together, which is why this type of baklava is called either fıstıklı sarma or fıstıklı dürüm, meaning pistachio wrap or pistachio roll.Expand

The ancient Anatolian city of Antep, today known as Gaziantep, is Türkiye's gastronomic capital famous for being home to the world’s finest pistachios and the delicious Antep baklavası. Originally an Ottoman legacy, baklava is regarded as one of the greatest creations from the pastry chefs at Topkapı Sarayı, the major royal residence of Ottoman sultans from the 15th to the 19th century. Baklava was traditionally prepared for Eid-al-Fitr, also known in Türkiye as Ramazan or Şeker Bayramı, a religious holiday when Muslims celebrate the ending of Ramadan, the Islamic holy month of fasting. Today, this Turkish treat is available year-round, and with more than 500 baklava bakeries in the city of Gaziantep, it is definitely not to be missed, especially during the pistachio harvest from midsummer to September, when these emerald-colored nuts are just the right size for baklava. To make this popular pastry, the finely crushed, genuine Gaziantep pistachios are generously spread between paper-thin sheets of phyllo dough which are brushed with melted butter and smeared with semolina cream. Antep baklava is then splashed with another dose of melted butter, baked, and finally, poured over with a hot sugar and lemon juice syrup. According to Turkish ustaları or master bakers, a well-baked baklava is tender, but at the same time has a perfect crunch to it. When divided with a fork, it makes a cracking sound which is not only a sign of freshness, but also a sign of the finest baklava, which isn't too sweet or heavy and leaves a heavenly taste in your mouth. Garnished with crushed pistachios, and often topped with kaymak, Turkish clotted cream, or a scoop of milk-flavored ice cream called kaymaklı dondurma, Antep baklava goes a long way: it can be enjoyed either with Turkish coffee in the morning or as a mid-afternoon treat with a cup of tea, but also as an after lunch or dinner dessert.Expand

Bougatsa is a traditional, rustic Greek pie consisting of a phyllo pastry layered with a filling of semolina custard, although there are variations with minced meat or cheese. The name of the dish is a derivation of the Ottoman word pogatsa, denoting a pie filled with cheese. Bougatsa has origins from the Byzantine period, when Constantinople was Greek, and it began as a dough that was stuffed with numerous sweet and savory fillings. Over time, bougatsa evolved to incorporate a thinly rolled, hand-made phyllo pastry. As many Turkish immigrants settled in Northen Greece, bougatsa became a specialty of Serres and Thessaloniki. Today, the pies can be found throughout Greece in specialty shops called bougatsopolia, selling bougatsas exclusively.Expand

Pazarske mantije is a Serbian dish originating from Novi Pazar. This dish resembles the Bosnian burek in flavor, but the shape is quite different – it's shaped into small spheres that are arranged in a baking pan and baked together. The dough is first stretched, brushed with butter, then stuffed with ground beef, salt, pepper, onions, and a bit of oil. Once stuffed, the dough is shaped into small balls, arranged in a pan, then baked, traditionally in old furnaces which give them their unique flavor and aroma. Mantije are usually accompanied by yogurt that's poured over them and eaten while still hot.Expand

Sirnica is a savory Bosnian pie consisting of phyllo dough that is filled with a combination of fresh cow cheese, sour cream, and eggs. Thin sheets of dough, locally known as jufka, are spread with the cheese mixture and the whole pie is traditionally rolled into a spiral. Before serving, sirnica is occasionally sprinkled with water, oil, or milk. Although it can be enjoyed on its own, this savory pie is often accompanied by yogurt or sour cream.Expand

Camilo de Blas is a traditional Spanish confectionery and delicatessen company based in Oviedo, with origins dating back to 1876 when it was founded by Camilo de Blas Heras in León. A key stage in its development came in 1914 with the opening of its shop in Oviedo, which remains central to the brand’s identity.

The business has remained family-owned across generations, preserving a strong link to artisanal production and traditional recipes while expanding its offer over time. The company is particularly known for creating the Carbayón in 1924, a pastry that has since become a symbol of Oviedo’s local gastronomy.

Its production focuses on classic confectionery techniques, using ingredients such as almonds, sugar, and puff pastry, with a significant degree of manual work that contributes to the final texture and flavor. In addition to sweets, Camilo de Blas has historically combined confectionery with gourmet retail, offering a broader selection of specialty products.

Today, it operates several retail locations in Asturias, especially in Oviedo and Gijón, positioning itself as a producer that maintains continuity of tradition while adapting to contemporary consumption.Expand

Karaköy Güllüoğlu is one of the most recognized baklava producers in Istanbul, with a family confectionery tradition that spans several generations. Based in the historic Karaköy district, the brand is closely associated with authentic Ottoman and Turkish dessert craftsmanship.

Its baklava is known for exceptionally thin layers of hand-rolled phyllo dough, carefully selected pistachios or walnuts, and a balanced syrup application that preserves both crispness and moisture. The production process emphasizes ingredient quality, including premium nuts and clarified butter, ensuring depth of flavor and structural precision.

Beyond classic pistachio baklava, the assortment includes varieties such as şöbiyet, kadayıf, sütlü nuriye, and other traditional syrup-based pastries. The brand serves both local customers and international visitors, while also exporting its products to various markets abroad.

Karaköy Güllüoğlu is widely regarded as a benchmark for traditional baklava, combining established technique with consistent quality standards.Expand

Hang Heung is a Hong Kong manufacturer of traditional Chinese pastries and confectionery, founded in 1920 in the Yuen Long district. The company originally operated as a Cantonese restaurant before shifting its focus entirely to the production of traditional Chinese pastries in the 1970s, for which it is best known today. Over more than a century of operation, it has built a reputation as one of Hong Kong's oldest and most recognizable traditional bakery brands. Its product range includes wife cakes, mooncakes, egg rolls, almond biscuits, wedding cakes, red bean pastries, and many other classic Chinese specialties. Hang Heung is particularly renowned for developing its own signature white lotus seed paste recipe, which is used in its mooncakes and has become one of the brand's defining features. Many of its products are still prepared using traditional methods that preserve the authentic texture and flavors of Hong Kong's bakery heritage. The company operates its own production facility in Yuen Long, where thousands of traditional pastries are produced daily for both local and international markets. Thanks to its long history, commitment to traditional craftsmanship, and important role in preserving Hong Kong's culinary heritage, Hang Heung is widely regarded as one of the city's iconic traditional bakery brands.Expand

Köşkeroğlu is a Turkish family-owned company specializing in baklava and other traditional confectionery products. It was founded by Hacı Mehmet Ali in Gaziantep in 1946, a city whose culinary tradition is closely associated with baklava and pistachios. The company opened its first store in Istanbul in 1986. Since then, the business has been managed by Süleyman Köşkeroğlu and Cengiz Köşkeroğlu, while other family members are also involved in its Istanbul operations. Its core range consists of pistachio and walnut baklava, sold individually, in assorted boxes, or as whole trays. The selection also includes kadayıf, Turkish delight, traditional desserts, coffee, and various gift packages. Its baklava is prepared from multiple layers of thin pastry, fat, sugar syrup, and a filling of nuts. The company states that its confectionery is produced daily without additives to preserve its characteristic texture and flavor. Köşkeroğlu also operates a restaurant that serves traditional dishes from Gaziantep and southeastern Anatolia alongside its desserts. The brand therefore combines its Gaziantep origins with a long-established presence in Istanbul’s baklava market.Expand

Wing Wah is one of Hong Kong’s most iconic and long-established food manufacturers, founded in 1950 as a family-owned tea house and bakery in Yuen Long. Over more than seven decades, the company has grown into a leading producer of traditional Chinese pastries and specialty foods, operating an extensive network of retail shops, restaurants, and modern manufacturing facilities. Wing Wah is best known for preserving authentic Cantonese baking traditions while incorporating advanced production technologies and strict quality control standards. Its portfolio includes mooncakes, Chinese pastries, wedding cakes, preserved sausages, teas, festive foods, and a wide range of seasonal specialties. The brand is particularly renowned for pioneering the white lotus seed paste mooncake with salted egg yolks, which has become one of the most recognizable Mid-Autumn Festival delicacies. Wing Wah exports its products to numerous markets across Asia, North America, Europe, and Oceania, where they are especially popular during traditional Chinese festivals. The company emphasizes the combination of heritage craftsmanship, premium ingredients, and consistent product quality throughout its operations. In addition to its commercial activities, Wing Wah actively supports charitable initiatives and community programs in Hong Kong. Today, it is widely regarded as one of the flagship brands of Hong Kong’s bakery and confectionery industry and an important ambassador of the region’s culinary heritage.Expand

The Peninsula Boutique is the gourmet brand of The Peninsula Hotels luxury hotel group, specializing in the production and retail of artisanal confectionery, chocolates, baked goods, teas, and exclusive gift collections. The concept was developed as an extension of the nearly century-long culinary heritage of The Peninsula Hong Kong, the flagship property of the hotel group, which opened in 1928 in Hong Kong. Unlike conventional food manufacturers, The Peninsula Boutique develops its products through the culinary teams of its hotels, where they are crafted by professional pastry chefs, chocolatiers, and bakers using carefully selected ingredients and refined production techniques. Its portfolio includes handcrafted pralines, chocolates, cakes, pastries, mooncakes, panettone, biscuits, teas, preserves, and other gourmet products intended for both everyday enjoyment and premium gifting. Particular emphasis is placed on craftsmanship, high-quality ingredients, elegant packaging, and products inspired by the culinary traditions of The Peninsula Hotels. Following the success of its first boutique at The Peninsula Hong Kong, the concept was gradually expanded to other Peninsula hotels in cities including London, Bangkok, Tokyo, and Shanghai, with each location offering a selection of signature products alongside items inspired by local culinary traditions.Expand

The Rolling Pinn is a Thai artisanal bakery and dessert brand based in Bangkok, founded by Pinn Janvatanavit. Established in 2018, the brand began as a small online bakery inspired by the founder's lifelong passion for baking, which started during her childhood. Initially focusing on homemade cookies and cupcakes, The Rolling Pinn quickly gained popularity through social media thanks to its distinctive desserts, creative presentation, and premium ingredients. The brand combines classic European pastry techniques with contemporary flavors and visually striking designs, offering a wide selection of cakes, cookies, pastries, chocolates, and seasonal dessert collections. Its products are made in small batches using carefully selected ingredients, with an emphasis on both taste and craftsmanship. In addition to custom celebration cakes, The Rolling Pinn is known for introducing limited-edition creations inspired by global dessert trends while adapting them to local preferences. Over the years, the company has expanded from an online business into a well-established bakery with multiple retail locations across Bangkok.Expand

Çırağan Palace Kempinski Istanbul is a luxury hotel housed in a restored Ottoman palace on the European shore of the Bosphorus, between Beşiktaş and Ortaköy. The present palace was built for Sultan Abdülaziz between 1863 and 1867 and reopened as a hotel in 1991 following extensive restoration. The complex comprises the historic palace, a modern hotel wing, restaurants, gardens and event spaces. Gastronomy forms an important part of its identity, combining Turkish and Ottoman culinary traditions with contemporary hotel dining. It is particularly associated with Tuğra Restaurant, which focuses on Turkish and Ottoman cuisine. Çırağan Palace Shop also operates within the complex, offering products prepared by the hotel’s culinary and pastry teams. Its selection includes handmade baklava, chocolates, pralines, Turkish delight, cakes, macarons and tea. The baklava is produced in a dedicated preparation room inside the historic palace, making it one of the most distinctive parts of the hotel’s food offering. Through these products, recipes once associated primarily with palace dining are also presented in packaged formats under the Çırağan Palace name.Expand

Al Baba Sweets is a Lebanese producer of traditional Arabic sweets founded in Sidon in 1950. Its founder, Mohammed Bachir El Baba, had previously learned the confectionery trade and began making sweets at home in 1943. The first store opened in central Sidon and offered local desserts prepared according to family recipes. Members of the El Baba family later continued the business while gradually expanding its product range. In 2000, the company opened its headquarters and main production complex in Sidon with three floors dedicated to manufacturing. Its assortment includes baklava, maamoul, Arabic cookies, and desserts made with cheese and cream. In addition to traditional products, the company makes French pastries and cakes, chocolate, ice cream, and various gift collections. Its products differ in their types of dough, fillings, and use of pistachios, walnuts, cashews, dates, and dairy creams. Al Baba Sweets opened its first Dubai location and a separate production facility in 2002 to supply the local market. Its operations in the United Arab Emirates were later expanded with locations in Abu Dhabi and other parts of Dubai. The brand retains its Lebanese origins and identity, while some products intended for the Emirati market are made at its own facility in Dubai.Expand

Yamanote Atelier is an Emirati chain of artisanal bakeries and cafés inspired by Japanese pastry and baking traditions. It was founded in Dubai in 2013 by Sheikh Suhail Al Maktoum and his wife Hamda. The idea originated from Hamda’s interest in Japanese cakes which she discovered during her frequent visits to Japan. In 2007 she started a small Japanese dessert business in cooperation with a Japanese pastry chef. This early venture primarily focused on preparing and delivering made-to-order cakes. The concept was later developed into a bakery that combines Japanese flavors and techniques with European bread and pastry-making traditions. Its selection includes freshly baked sweet and savory pastries, croissants, bread, sandwiches, cakes, and other desserts. Yamanote Atelier is now a locally developed brand that adapts Japanese baking aesthetics and flavors to the contemporary market of the Gulf region.Expand