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Flan: Worldwide Sweet or savory An open pastry or sponge cake containing a sweet or savory filling. Flan chino Spain: Sweet A rectangular-shaped egg dessert similar to a cross between a flan and a tocinillo de cielo. Flapper pie: Canada (Western Canada) Sweet A custard pie with a graham wafer crust, topped with meringue. Fleischkuekle
The name of the dessert was given due to its appearance and color akin to pork bacon or fatback. [9] Because the original recipe remains largely unchanged since its first inception and is considered the predecessor of flan, the local authorities have applied to designate this dish with a Protected Geographical Indication (PGI) status. [10]
Fresh pastry is rolled out, filled and sealed, then cooked over a griddle. Fillings include spinach, beyaz peynir, minced meat, egg and other foodstuffs. Gundain: Tibet: A pastry in Tibetan cuisine made from barley grain and yeast (fermented into a light barley beer), with tsampa, dry curd cheese, wild ginseng and brown sugar. [36]
Venezuelan cuisine varies greatly from one region to another. Food staples include corn, rice, plantains, yams, beans and several meats. [1] [2] [3] Potatoes, tomatoes, onions, eggplants, squashes, spinach and zucchini are also common side dishes in the Venezuelan diet. Ají dulce and papelón are found in most recipes.
A category of dessert that involves stacked layers of cake held together by some type of filling. Lekach: Ancient Egypt, Rome and the Middle East, Germany: Honey-sweetened cake made by Jews, especially for the Jewish holiday of Rosh Hashanah. Lemon cake: Unknown, but likely England [22] A cake with a lemon flavor. [23] [24] Linzer Torte: Austria
Variations on the classic recipe include the Manchester tart, where a layer of jam is spread on the pastry before the custard is added. Other versions may have some fresh fruit, or rhubarb, cooked into the filling. [9] Versions topped with elaborate arrangements of fruit show the influence of French pâtisserie.
Leche flan is a staple dessert in celebratory feasts. [12] [13] An even heavier version, called tocino de cielo or tocino del cielo (Spanish for "heaven's bacon"), is similar, but has significantly more egg yolks and sugar. [14] Leche flan is also commonly baked into pastries.
Mató is a whey cheese [3] similar to non-industrial variants of the fresh cheeses known as Brull in Maestrat, Ports de Beseit and the Southern Terres de l'Ebre [4] and as Brossat in Andorra, Pallars, Menorca, Mallorca and parts of Occitania, [5] as well as the brocciu in Corsica and other types of curd cheese such as Italian ricotta.