Dessert is a course that concludes a meal. The course consists of sweet foods, such as cake, biscuit, ice cream and possibly a beverage such as dessert wine and liqueur. Some cultures sweeten foods that are more commonly savory to create desserts. In some parts of the world there is no tradition of a dessert course to conclude a meal.
An apple pie is a fruit pie in which the principal filling is apples. Apple pie is often served with whipped cream, ice cream, custard or cheddar cheese. It is generally double-crusted, with pastry both above and below the filling; the upper crust may be solid or latticed. The bottom crust may be baked separately ("blind") to prevent it from getting soggy. Deep-dish apple pie often has a top crust only. Tarte Tatin is baked with the crust on top, but served with it on the bottom.
Cheesecake is a dessert made with a soft fresh cheese, eggs, and sugar. It may have a crust or base made from crushed cookies, graham crackers, pastry, or sometimes sponge cake. Cheesecake may be baked or unbaked, and is usually refrigerated.
Kuchen, the German word for cake, is used in other languages as the name for several different types of savory or sweet desserts, pastries, and gateaux. Most Kuchen have eggs, flour and sugar as common ingredients while also, but not always, including some fat. In Germany it is a common tradition to invite friends over to one's house or to a cafe between noon and evening to drink coffee and eat Kuchen.
Apple crisp is a dessert made with a streusel topping. In the US, it is also called apple crumble, a word which refers to a different dessert in the UK, Canada, Australia, and New Zealand.
Bougatsa is a Greek breakfast food, or mid-morning snack, or midday snack. Bougatsa has several versions with their own filling, with the most popular the bougatsa krema that has semolina custard filling uses as a sweet food and dessert.
Kue is a Southeast Asian bite-sized snack or dessert, especially in Brunei, Indonesia, Malaysia and Singapore. Kue or kuih are fairly broad terms in the Malay archipelago to describe a wide variety of snacks including cakes, cookies, fritters, pies, scones, and patisserie. Kue are made from a variety of ingredients in various forms; some are steamed, fried or baked. They are popular snacks in the Malay archipelago, which has the largest variety of kue. Because of the archipelago's historical colonial ties, Koeé (kue) is also popular in the Netherlands.
The poppy seed roll is a pastry consisting of a roll of sweet yeast bread with a dense, rich, bittersweet filling of poppy seed. An alternative filling is a paste of minced walnuts, or minced chestnuts.
Swabian cuisine is native to Swabia, a region in southwestern Germany comprising great parts of Württemberg and the Bavarian part of Swabia. Swabian cuisine has a reputation for being rustic, but rich and hearty. Fresh egg pastas, soups, and sausages are among Swabia's best-known types of dishes, and Swabian cuisine tends to require broths or sauces; dishes are rarely "dry".
Wähe is a baked dish typical of Swiss and Alemannic (German) cuisine. A wähe consists of a casing and a topping of a custard enveloping either fruit, vegetables or cheese. The custard and fruits or vegetables are baked together. The preparation is thus very similar to that of the French quiche or tarte.
Pie in American cuisine has roots in English cuisine and has evolved over centuries to adapt to American cultural tastes and ingredients. The creation of flaky pie crust shortened with lard is credited to American innovation.
