Banket or banketstaaf is a traditional Dutch 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.
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Also known as Kempense galetten, these flavorful waffles are mostly popular in Belgium. They are characterized by a hard and crunchy texture. Upon consumption, the waffles become crumbly and buttery in the mouth. Despite their name, galettes campinoises should not be confused with the French galettes, which are essentially savory buckwheat pancakes.
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Called rurki or rurki z kremem in Poland, this sweet specialty is a type of cream roll consisting of thin pastry that’s typically filled with whipped cream or pastry cream. It is often dubbed torpedo dessert due to its characteristic shape, and apart from Poland, there’s also a long-standing tradition of preparing this dessert in other countries.
The origins of rurki are often associated with Türkiye and Bulgaria, where the dessert is known as torpil tatlısı and funiiki s krem, respectively. There are many variations of this sweet delicacy regarding the ingredients used for its preparation, the appearance, texture, and flavor of the rolls, and the type of cream used for filling the pastry.
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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.
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