Nonnevot is a unique pastry originating from Limburg, dating back to at least the 17th century. The dough is prepared with flour, yeast, milk, salt, butter, lard, and brown sugar. It is then deep-fried until it develops a golden-brown color. Although nonnevot has traditionally been associated with the carnival, today it can be bought in many regional bakeries.

Zoervleis is an authentic delicacy originating from the province of Limburg. Although it is traditionally made with horse meat that is marinated in vinegar (hence the name, sour flesh), nowadays there are modern versions which use beef instead.

Vlaai is a sweet pie originating from the province of Limburg. It consists of a yeast pie base and a filling of creamy custard which is topped with streusel, a crumbly topping. The pie has a rich history: it was first consumed by Germanic tribes who used to drizzle the dough with fruit juice or honey, and later, it was used in monasteries as a special, sacrificial bread.

A typical snack from the Dutch province of North Brabant, worstenbroodje is a meat-filled roll that is especially popular during the colder winter months. The dough is made with flour, milk, yeast, sugar, butter, and eggs, while the filling is usually made with ground beef and pork, eggs, milk, breadcrumbs, and flavorings such as salt, pepper, nutmeg, and chopped parsley.

Worstenbroodjes are a Brabant specialty consisting of bread rolls filled with meat (usually ground pork and beef), spices, and herbs such as pepper, nutmeg, and parsley. These savory rolls are consumed throughout the year, but they are especially popular during the colder months in the Netherlands.

Bossche bol is a Dutch specialty from s'Hertogenbosch: a traditional, chocolate-coated, whipped cream-filled pastry. These pastry balls are characterized by their large size, which is why they are often served with forks, knives, and a number of napkins to clean the inevitable mess made while consuming them.