21 Worst Rated Puff Pastries
in the World

Rosquillas de Alcalá are traditional Spanish donut-shaped pastries originating from Alcalá de Henares. They're made from puff pastry (hojaldre) that's dunked into a creamy glaze consisting of egg yolks, water, and sugar. These sweet pastries are renowned and easily recognizable for their yellow coloring, and they're usually eaten at breakfast or merienda.Expand

Banbury cake is a traditional thin pastry filled with fruit and spices, originating from the town of Banbury. The pastry is made with a combination of puff pastry, butter, currants, sugar, nutmeg, cinnamon, mace, ginger, rose water, beaten egg whites, and a splash of dark rum. Banbury cakes date back to at least the 17th century, when the Knights Templar returned from their crusades and brought over new foods rich in fruit and spices. Nowadays, currants or raisins are a staple of the Banbury cakes' filling, along with grated peel and various spices. These treats are often enjoyed as a part of afternoon tea, but it's also recommended to try them with coffee or ale. Banbury cakes are always oval and hand-sized, and they're often associated with the bakers Brown's.Expand

Hojaldres de Astorga is a traditional pastry originating from the town of Astorga, hence the name. In order to prepare this snack, puff pastry sheet is cut into rectangles with holes cut in the center. The pastry is baked in the oven for about 10 minutes and it's then dipped in hot syrup. The syrup usually consists of water, sugar, honey, and lemon juice. Hojaldres de Astorga pastries are often served for breakfast or as an afternoon snack eaten alongside tea or coffee.Expand

Otap is a sweet, thin, oval-shaped Filipino treat made with puff pastry. These treats are usually small in size, generously sprinkled with sugar, and have an incredibly crispy and crumbly texture. It is believed that otap originated in Cebu, and today it represents a signature product of the entire region. The sugary biscuits are available at numerous local markets and stores and are usually enjoyed as a light dessert or a sweet afternoon snack.Expand

Pastel de Gloria is a Colombian dessert consisting of puff pastry that is traditionally filled with guava paste, dulce de leche, and (most often than not) cheese. These tiny treats are baked until golden brown and puffy. Before serving, warm pasteles de gloria are typically sprinkled with sugar.Expand

Frikandelbroodje is a savory Dutch snack consisting of a cooked frikandel (a skinless, spiced meat sausage) wrapped in puff pastry and baked until golden. It is commonly found in bakeries, supermarkets, train station kiosks, and vending machines throughout the Netherlands, where it is consumed as a convenient and filling snack or lunch item. The frikandel itself is a key part of Dutch snack bar cuisine, usually served deep-fried and optionally topped with curry ketchup, mayonnaise, and raw onions. In the case of the frikandelbroodje, the sausage is pre-cooked and placed inside a square or rectangular piece of puff pastry, sometimes with a small layer of ketchup or curry sauce, then folded or sealed and baked in the oven. The result is a snack that is portable, hot, and rich, with a soft, mildly seasoned meat center and a flaky, crispy exterior. Compared to other sausage-based pastries in Europe, the frikandelbroodje is unique for its use of frikandel as the filling. Unlike more coarsely textured sausages such as bratwurst or chorizo, frikandel has a very fine, almost pâté-like consistency due to its emulsified meat mixture. This smooth texture contrasts well with the crisp pastry shell.Expand

Pâté Lorrain is a French dish consisting of marinated meat that is wrapped in puff pastry. In traditional French cuisine, the meat needs to be a mixture of pork and veal, although modern recipes also suggest other varieties, such as rabbit or chicken. The meat is sliced and marinated in a flavorful mixture of wine, thyme, parsley, bay leaves, and shallots. Before baking, it is completely enclosed in puff pastry. The dish is usually associated with Baccarat, a commune located in the Lorrain region. The recipe for this French classic dates to 1392, and it can be found in Taillevent, the oldest French cookbook published at the time. The best way to serve this French classic is warm or chilled, with salad on the side.Expand

Eccles cake is a specialty of the eponymous city in the Greater Manchester region. The dish consists of a crispy puff pastry filled with cinnamon, raisins or currants, and brown sugar, the whole concoction glazed with honey to develop its characteristical golden color. These tasty treats were even outlawed in 1653 due to the Puritan belief that they were pagan. Today, Eccles cakes are fully legal, and it is recommended to pair them with a cup of tea or a bowl of hot porridge.Expand

Flores de hojaldre is a specialty of the Spanish city of Alcalá de Henares, consisting of puff pastry (hojaldre) that has been rolled into beautiful shapes of flowers or roses. It is the unique shape of the pastry that has given it its name, which translates to flowers of puff pastry. At its simplest, flores de hojaldre are distinguished by a light, airy, and flaky texture, and they are usually served dusted with powdered sugar and accompanied by a cup of coffee on the side. Although it's most commonly made in the sweet version, this traditional Spanish pastry can also be savory, depending on the ingredients used for its preparation. Typical ingredients used for making the sweet flores de hojaldre include thin slices of apples or pears, fruit jam, cinnamon, honey, chocolate, powdered sugar, and cocoa cream, while the savory versions usually contain zucchini, salmon, cheese, bacon, or mushrooms. Depending on whether it’s sweet or savory, this simple pastry may be enjoyed as a dessert, a sweet or savory snack, or as an appetizer.Expand

Banket or banketstaaf is a traditional pastry consisting of puff pastry that is filled with almond paste. It is sometimes additionally brushed with fruit jam and garnished with cherries or almonds on top. The pastry is usually prepared during the Christmas festivities, and it is recommended to dust banketstaaf with powdered sugar, serve it sliced, and pair it with a cup of coffee.Expand