Verwurelter are traditional Luxembourgish donuts that are made with a combination of flour, butter, yeast, warm milk, sugar, eggs, and salt. The dough mixture is shaped into knots and then deep-fried until golden brown. Light and fluffy, these donuts are typically dusted with powdered or granulated sugar, and they can be enjoyed warm or chilled.

In Luxembourg, verwurelter is a festival staple that is traditionally prepared for Fuesecht, the Luxembourgish equivalent of the German Fasching or Karnival.

Mummentaart is a traditional Luxembourgish pie or tart filled with a cinnamon-flavored apple filling. The dough is made by combining flour, butter, quark, water, and salt, while the filling typically consists of sliced or cubed slightly sour apples that are sprinkled with sugar, cinnamon, and lemon juice, then mixed with raisins.

A layer of dough is placed inside a baking tin, and it is then covered with the apple filling before being finished with another layer of dough on top, glazed with beaten egg yolks, and baked until nicely colored and done. Slices of this scrumptious apple pie can be enjoyed both warm and chilled, and they are often accompanied by a dollop of whipped cream or fresh fruit on the side.

Quetschentaart (also known as quetscheflued) is a Luxembourgish damson plum tart that is traditionally prepared during autumn, when damson plums are in season. To make the tart base, flour, sugar, butter, salt, and eggs are combined into a firm dough that is then rolled out and tucked snugly into a buttered tart tin before it is finished with slices of fresh damson plums and baked to perfection.

The tart can optionally be dusted with powdered vanilla sugar for extra flavor and a pleasant aroma. A dollop of whipped cream, crème fraîche, or even a scoop of ice cream go perfectly with this sweet fruit tart. Quetschentaart can be bought at almost any pastry shop, bakery, and restaurant in the country, especially during the damson plum season.