Krapfen was probably the first European-style doughnut to appear, followed by similar varieties in other countries. These pastries are traditionally prepared with leavened dough that is deep-fried until golden and crispy on the outside, while they remain soft, light, and airy on the inside.

Though krapfen can be prepared plain, they are most often filled or topped with jams, and vanilla or chocolate custards, while the top is usually dusted with powdered sugar or drizzled with chocolate. The origin of the word krapfen dates back to 9th century, and the recipes in German can be found as early as the 14th century. 

Ruske kape or šubarice is a dessert that is especially popular in Balkan countries such as Bosnia, Serbia, and Croatia. The base is made with eggs, sugar, flour, and baking powder. It is traditionally filled with vanilla custard, chocolate, or both.

The outer edges are then covered with chocolate, and the whole concoction is rolled in desiccated coconut on the sides. It is recommended to serve ruske kape well-chilled.

Île flottante or floating island is a popular dessert originating from France, consisting of meringues that are poached in vanilla custard and often topped with caramel sauce and toasted almonds. The meringues are usually made from whipped egg whites, sugar, and vanilla extract.

This classic dessert is one of the staples of French comfort food, although it is popular internationally, sometimes with small tweaks and variations, in countries such as Austria (Schneenockerln), Hungary (Madártej), Croatia and Serbia (šnenokle), and Italy (uova di neve). 

Grießbrei is a traditional Central European pudding based on semolina. The dish is made with milk, semolina, and sugar. It's often flavored with vanilla and cinnamon. The milk is heated, the semolina stirred in, and the mixture is then stirred until it becomes creamy and thick.

Most people like to eat semolina pudding for breakfast, and the dish is sometimes enhanced with the addition of fruit such as cherries, strawberries, peaches, pears, or apples. It's recommended to serve it in a shallow bowl since there's more surface area to cover with the desired toppings. 

Rapska torta is a traditional cake originating from the Croatian island of Rab, where it was first served in 1177 to Pope Alexander III. This decadent cake is characterized by its signature spiral shape and ingredients such as almonds, lemon zest, orange zest, and Maraschino liqueur.

Nowadays, the cake is a very popular souvenir that can be baked in various forms, while locals prepare it only for festive occasions such as baptisms and weddings.

Fritule are traditional Croatian version of sweet, round fritters. They are prepared with a basic yeasted dough which incorporates eggs, flour, milk, butter, and sugar. Different varieties often employ raisins, grated apples, yogurt, and baking powder.

The thick, buttery base is usually enriched with strong vanilla and citrus flavors, which give these small fritters a pleasant aroma and a distinctive flavor. The secret ingredient in the preparation of these miniature doughnuts is brandy. Rum, local fruit liquors, or strong spirits can all be incorporated into the velvety dough. 

Mađarica, meaning Hungarian girl, is a traditional layered cake that is usually associated with festive occasions. The layers are coated in a velvety, chocolate-infused cream, and the whole cake is finished with a dark chocolate glaze.

Although not much is known about its origin or etymology, mađarica is believed to be an original Croatian dessert that was modeled on traditional Hungarian layered cakes.

Makowiec is the Polish name for poppy seed roll, a traditional cake where poppy seed paste is placed between layers of dough. Raisins, almonds, honey, and orange peel can be added to the cake in order to enhance its flavors. Ideally, makowiec should not be too sweet.

It is characterized by its unique appearance when cut, with the dough and the poppy seed filling winding around each other in a spiral. When served, makowiec is usually dusted with powdered sugar. The cake is often consumed alongside tea or coffee, and it is typically prepared for festivities such as Christmas or other winter holidays. 

Međimurska gibanica is a traditional, highly caloric layered pastry originating from the Croatian region of Međimurje. It is usually served as a dessert after a big meal, but due to its nutritional value, it can also be consumed on its own. The pastry consists of several layers of phyllo dough filled with a combination of fresh cow's milk cheese, grated apples, ground walnuts, and ground poppy seeds, with the addition of raisins, cinnamon, rum, and sugar, according to personal preferences.

The fillings are divided by alternating layers of thin dough. Međimurska gibanica is quite similar to the EU-protected Prekmurska gibanica, with some slight variations concerning the fillings and type of dough. The pastry is ready to be consumed after it has been baked in an oven and develops a golden-brown color of the exterior, and it is then typically cut into squares and served either warm or cold.