18 Sweet Pastries People Love Around The World
Sweet pastries are a global comfort language, whispering butter, sugar, and nostalgia with every bite. From flaky layers to syrupy swirls, each place adds its own twist that makes you wonder what you have been missing.
Get ready to tour bakeries across continents and discover the treats locals line up for. By the end, you will have a wish list worth waking up early for.
1. Croissant
Nothing beats cracking into a warm croissant and hearing that gentle shatter of buttery layers. The magic comes from laminated dough, where butter and dough are folded repeatedly to create hundreds of flaky sheets.
When done right, the interior pulls apart in honeycomb strands that feel both airy and indulgent.
Pair it with coffee, jam, or simply more butter if you are feeling extra. In France, bakeries pride themselves on croissants that taste of cultured butter, not sugar.
You will find variations like almond filled or ham and cheese, but the plain version remains the gold standard.
Look for a deep golden exterior, not pale, and a slight sheen from butter. Your hands will get buttery.
Worth it.
2. Pain au chocolat
Pain au chocolat delivers that croissant texture with a stripe of dark chocolate running through the center. The dough is laminated like a croissant, but it bakes into a tidy rectangle that is easier to eat on the go.
Bite through the crisp shell and the chocolate softens into a melty ribbon.
In a great bakery, you can taste real butter and cacao rather than sugar overload. Some spots tuck in two chocolate batons for extra richness.
Others finish with a light glaze, though purists prefer it plain.
It is a classic school morning treat in France and a grown up guilty pleasure everywhere else. Pair with espresso.
Try not to inhale it in three bites.
3. Danish pastry
Danish pastry brings butter rich layers and playful shapes, from spirals to envelopes holding fruit or custard. The dough is slightly sweeter than a croissant and often scented with cardamom or vanilla.
Each bite balances flaky crunch with a soft interior that supports jams, cheese, or almond paste.
Glaze or icing adds a gentle shine, not a sugar bomb. You will see apricot, cherry, or raspberry centers that bubble into jewel tones during baking.
The custard versions feel like breakfast meeting dessert halfway.
Good Danishes are light in the hand yet satisfyingly substantial. Look for even lamination and a tender bite.
It is the kind of pastry that makes a weekday coffee break feel like a small celebration.
4. Cinnamon roll
Cinnamon rolls are pure coziness in spiral form, with brown sugar and cinnamon packed between soft layers. When pulled apart, they steam gently and release that bakery smell everyone recognizes.
Cream cheese icing or vanilla glaze melts into the crevices, turning each bite into a gooey moment.
Texture matters: the dough should be pillowy, never dry, with a tender crumb that tears away easily. Home bakers often proof them overnight for deeper flavor.
Some regions add raisins, pecans, or extra spice.
They are perfect for weekend brunches or comforting afternoons. Warm them slightly to revive the glaze and aroma.
If you end up with sticky fingers, consider it proof you did things right.
5. Sticky buns
Sticky buns are cinnamon roll cousins baked over a pool of caramel and nuts, then flipped so the gooey top becomes the star. The caramel seeps into the spiral, coating everything with buttery sweetness.
Pecans or walnuts add crunch that keeps bites interesting.
The dough should be soft and slightly enriched with eggs for tenderness. After baking, that dramatic inversion moment reveals bubbles of caramel and toasted edges.
The best versions balance salt and sweetness so they do not taste cloying.
Serve warm so the topping stays glossy and inviting. A little extra flaky salt can be magic.
Expect plates to be quietly licked clean, because nobody wants to waste a single caramelized crumb.
6. Baklava
Baklava layers ultra thin phyllo with ground nuts and butter, then soaks the stack in fragrant syrup or honey. Each bite crackles, melts, and leaves a pistachio or walnut finish that lingers.
Rose or orange blossom water sometimes perfumes the syrup, giving a floral lift.
Texture is everything: crisp on top, tender within, never soggy. Cutting it into diamonds feels celebratory and perfect for sharing.
The sweetness is rich, so small squares satisfy quickly.
You will find regional twists across Turkey and neighboring countries. Some lean greener with pistachios, others deeper with walnuts and spices.
Serve with tea or strong coffee to balance the syrupy richness and keep reaching for another sliver.
7. Galaktoboureko
Galaktoboureko is Greece’s custard dream wrapped in shattering phyllo and finished with citrus scented syrup. The filling uses semolina to thicken milk into a silky, sliceable cream.
When you cut through, you get crisp edges, soft custard, and a bright lemon honey aroma.
The key is baking until thoroughly golden so the syrup keeps it crisp, not soggy. Some recipes roll individual spirals, others layer sheets like a pie.
Either way, the contrast of textures is unforgettable.
Serve slightly warm so the custard settles but still feels plush. A dusting of cinnamon is optional yet welcome.
It is the pastry you bring to a gathering and watch disappear piece by piece.
8. Pastel de nata
Pastel de nata delivers a creamy custard center with a caramelized top inside a shatteringly crisp tart shell. The custard has a delicate vanilla citrus profile, while the crust brings buttery flakes that tumble with each bite.
Cinnamon and powdered sugar are classic finishing touches.
Great natas show dark speckles on top without tasting burnt. Eat them warm if you can, when the custard still quivers slightly.
Pair with strong coffee for the full Lisbon moment.
Bakeries guard their techniques, especially how they roll and laminate the dough for extra crunch. You will understand the hype after the first bite.
It is tiny, but dangerously easy to order another round.
9. Churros
Churros are crisp ridged sticks of fried dough rolled in cinnamon sugar, best eaten hot from the fryer. The outside crackles while the inside stays tender, perfect for dipping into thick chocolate.
Street vendors make them irresistible with that warm sugar aroma drifting down the block.
The dough is simple choux or a close cousin, piped through a star tip for signature grooves. Length and thickness vary by region, and fillings like dulce de leche appear in some spots.
They are snackable, shareable, and surprisingly light.
Freshness is non negotiable: stale churros lose their charm quickly. Grab napkins, because sugar gets everywhere.
It is part of the fun and the memory.
10. Ensaymada
Ensaymada is a Filipino favorite with a soft brioche like dough enriched with eggs and butter. The signature topping layers buttercream, sugar, and grated cheese, giving a sweet salty finish that keeps you coming back.
Each bun feels cloud soft and pulls apart beautifully.
Some versions add ube, macapuno, or ham, but the classic butter and cheese combo remains iconic. It makes a lovely merienda with coffee or hot chocolate.
Bakeries often sell them individually wrapped, perfect for gifting or stashing.
Warm slightly before eating to wake up the butter and soften the crumb. The contrast of fluffy interior and sweet cheesy top is the whole point.
It is comfort in swirled form.
11. Pandesal with sweet fillings
Pandesal is the everyday Filipino bread roll that turns playful with sweet fillings like ube halaya, custard, or chocolate. The crumb is soft and slightly sweet, while the breadcrumb crust adds gentle texture.
Stuffing it transforms a breakfast staple into a dessert leaning treat.
Bakeries often pipe in fillings generously so each bite feels balanced. Ube’s purple color makes a gorgeous surprise when you tear one open.
Custard versions taste like portable pudding tucked into a pillow.
Enjoy warm with coffee or tea, or pack a few for a road trip snack. It is a simple joy that feels familiar yet fun.
You will not stop at just one, honestly.
12. Melonpan
Melonpan looks like a melon thanks to its crisscross cookie crust wrapped around a fluffy bread roll. Despite the name, it often does not taste like melon, though some versions add flavoring.
The contrast between crisp cookie shell and tender interior makes it addictive.
Freshly baked, the crust cracks delicately when you bite in. Bakeries sometimes fill it with cream or chocolate for extra indulgence.
It is a perfect grab and go treat that feels light yet satisfying.
The pattern is more than cute, it helps the crust bake evenly. Pair with milk tea or coffee for a cozy afternoon.
Once you try one, you start noticing them everywhere in Japan.
13. Dorayaki
Dorayaki sandwiches a layer of sweet red bean paste between two fluffy pancake like cakes. The cakes are slightly honeyed, giving a tender bite that hugs the filling without crumbling.
It is portable, comforting, and deeply nostalgic for many.
Good dorayaki feels moist and springy, not dry. Anko brings earthy sweetness that balances the soft cakes.
Modern twists use custard, matcha cream, or chocolate, but the classic remains a favorite.
Pair with green tea for a gentle, not too sweet break. It makes a lovely afternoon snack or travel nibble.
The simplicity is the charm, and every bite proves it.
14. Gulab jamun
Gulab jamun are soft, syrup soaked spheres made from milk solids or milk powder dough, fried gently until bronze. They drink up cardamom and rose scented syrup, turning plush and fragrant.
Each bite is tender, almost fudgey, with a luxurious sweetness that lingers.
Temperature matters: the syrup should be warm and the balls just fried for maximum absorption. Some versions are stuffed with nuts or soaked with saffron threads.
They appear at celebrations, but honestly fit any sweet craving.
Serve slightly warm with a drizzle of extra syrup. A sprinkle of pistachios adds color and crunch.
One piece feels decadent, but you will probably reach for another.
15. Jalebi
Jalebi is a carnival of crunch, made by piping fermented batter into hot oil and soaking the coils in syrup. The result is tangy, crisp, and sticky all at once.
Those neon orange spirals snap delightfully, then melt into sweetness.
Freshness is crucial here because jalebi softens as minutes pass. Pair it with thick, creamy rabri for a hot cold contrast that feels luxurious.
Street vendors often make them to order, perfuming the air with cardamom sugar.
It is addictive snack food and celebratory dessert rolled together. Eat fast while it is glassy and crisp.
Your fingers will glow orange, and you will not care.
16. Knafeh (kunafa)
Knafeh marries stretchy cheese with crisp pastry strands and a fragrant sugar syrup. Bite through the crunchy kataifi top and a gooey center pulls into glorious strings.
Orange blossom or rose water adds perfume, while crushed pistachios bring color and texture.
There are regional styles: some use semolina dough, others shredded phyllo, and cheeses range from akawi to mozzarella blends. It arrives sizzling in the pan, then gets doused in syrup tableside.
The contrast of salty cheese and sweet syrup keeps you chasing another forkful.
Best enjoyed warm so the cheese stays elastic. A strong tea balances richness beautifully.
Share it, but be ready to compete for the crusty edges.
17. Brigadeiro-filled pastries
Brigadeiro, Brazil’s beloved chocolate confection, makes a decadent pastry filling that feels like a hug. Imagine a soft bun, flaky turnover, or choux puff bursting with fudgy, condensed milk chocolate.
Sprinkles sometimes coat the top for playful texture.
The filling should be thick, glossy, and slow to ooze, signaling proper cooking. Bakeries vary the chocolate intensity from milk to dark, and may add a pinch of salt.
It is rich, so smaller portions satisfy fast.
Enjoy with coffee to cut through the sweetness. If you love chocolate lava vibes without the mess, this is your lane.
One bite and you will understand why brigadeiro shows up at every celebration.
18. Alfajores
Alfajores are tender sandwich cookies hugging a generous layer of dulce de leche. The crumb is sandy and delicate, often made with cornstarch for that melt away feel.
Some are dusted with powdered sugar, others dipped in chocolate, and many wear coconut on their sides.
They taste like caramel clouds, not heavy at all. A touch of citrus zest or vanilla perfumes the dough.
The key is balance so the filling stays luscious without squishing out.
In Argentina and beyond, they are a coffee break staple and a traveler’s souvenir. Keep them in a tin to protect that fragile texture.
One will never be enough, so plan accordingly.
