This is a list of notable Finnish sweets and desserts . The cuisine of Finland refers to food preparation originating from Finland or having played a great historic part in Finnish cuisine. Finland also shares many dishes and influences with surrounding Scandinavian countries, such as Norway, Sweden, and Denmark, as well as Russia. [1]
Finnish desserts are mainly influenced by berries and fruits that can be grown in colder climates, such as bilberries, lingonberries, cloudberries, and strawberries. [2] Wholemeal flour such as rye and potato flour are also common. It is also influenced by Russian dishes and Eastern European culture, specifically Fennoscandian and Western Russian influences. [3] Desserts tend to be rather plain and simple, yet hearty, and frequently served with cream, berries, and nuts.
| Name | Image | Description |
|---|---|---|
| Pulla |  | Sweet, cardamom-flavored bread eaten with coffee or as dessert |
| Korvapuustit |  | Pulla rolled in cinnamon and sugar |
| Kiisseli |  | Water, sugar, berry juice and berries (nowadays often canned or frozen) thickened with potato starch flour, served with milk/cream and sugar. |
| Runeberg torte |  | Tort flavored with rum and almonds, then filled with raspberry jam |
| Uunijuusto |  | Baked milk dish eaten with berries |
| Vispipuuro |  | Sweet pink dessert porridge with lingonberries or other berries, served with milk and sugar |
| Salmiakki |  | Salty liquorice candy |
| Terva Leijona |  | Candy flavored with wood tar |
| Mustikkapiirakka |  | Blueberry-flavored dessert made with sour cream custard and rye flour |
| Mämmi |  | Made of rye flour, malted rye, salt, water and orange zest. Served with vanilla sauce |
| Joulutorttu |  | Ring-shaped pastry filled with ricotta and prunes |
| Rönttönen | Open-faced rye or barley pie with sweetened mashed potato and lingonberry filling | |
| Sultsina |  | Pastry with a thick, flatbread-like texture, typically filled with rice pudding or porridge |
| Piparkakku |  | Gingerbread flavored with cinnamon, ginger, cloves and cardamom |
| Tippaleipä |  | Fried dough topped with powdered sugar, typically served during May Day |
| Laskiaispulla |  | Sweet roll filled with raspberry jam, whipped cream, and topped with powdered sugar |
| Leipäjuusto |  | A soft cheese often served with cloudberry jam (lakkahillo) and or coffee |
| Voisilmäpulla |  | Butter bun with filling made from butter, cardamom, sugar and vanilla |
| Munkki |  | Finnish doughnut flavored with cardamom |
| Köyhät ritarit |  | Day-old French bread dipped in a cardamom-cinnamon spiced milk-egg mixture, then fried on either side and served with cream and berries |
| Lörtsy |  | Fried, moon-shaped pastry filled with jam, cream, or rice |
| Mansikkakakku |  | Traditional meringue strawberry cake prepared with mixed strawberries, sugar, egg whites, heavy cream, vanilla and almonds. Typically served during midsummer |
| Pasha |  | Dessert made from quark, curd and cottage cheese flavored with raisins. Served during Easter and originating from Russia |
| Åland pancake |  | Thick pancake originating from the Swedish providence of the Åland Islands |
| Mokkapalat |  | Brownies or sponge cake topped with chocolate icing and sprinkles |
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.
Finnish cuisine is notable for generally combining traditional country fare and haute cuisine with contemporary continental-style cooking. Fish and meat play a prominent role in traditional Finnish dishes in some parts of the country, while the dishes elsewhere have traditionally included various vegetables and mushrooms. Evacuees from Karelia contributed to foods in other parts of Finland in the aftermath of the Continuation War.
European cuisine comprises the cuisines originating from the various countries of Europe.
Russian cuisine is a collection of the different dishes and cooking traditions of the Russian people as well as a list of culinary products popular in Russia, with most names being known since pre-Soviet times, coming from all kinds of social circles.
Kissel or kisel is a simple dish with the consistency of a thick gel. It belongs to the group of cold-solidified desserts, although it can be served warm.
Latvian cuisine typically consists of agricultural products, with meat featuring in most main dishes. Fish is commonly consumed due to Latvia's location on the eastern shore of the Baltic Sea.
South Asian cuisine, includes the traditional cuisines from the modern-day South Asian republics of Bangladesh, India, Maldives, Nepal, Pakistan and Sri Lanka, also sometimes including the kingdom of Bhutan and the emirate of Afghanistan. Also sometimes known as Desi cuisine, it has been influenced by and also has influenced other Asian cuisines beyond the Indian subcontinent.
Belarusian cuisine refers to the culinary traditions native to Belarus. It shares many similarities with cuisines of other Eastern, Central and Northeastern European countries, based predominantly on meat and various vegetables typical for the region.
Kerala cuisine is a culinary style originated in the Kerala, a state on the southwestern Malabar Coast of India. Kerala cuisine offers a multitude of both vegetarian and non-vegetarian dishes prepared using fish, poultry and red meat with rice as a typical accompaniment. Chillies, curry leaves, coconut, mustard seeds, turmeric, tamarind, asafoetida and other spices are also used in the preparation.
Central Asian cuisine has been influenced by Persian, Indian, Arab, Turkish, Chinese, Mongol, African and Russian cultures, as well as the culinary traditions of other varied nomadic and sedentary civilizations. Contributing to the culinary diversity were the migrations of Uyghur, Slav, Korean, Tatar, Dungan and German people to the region.
Tatar cuisine is primarily the cuisine of the Volga Tatars, who live in Tatarstan, Russia, and surrounding areas.
Traditional Estonian cuisine has substantially been based on meat and potatoes, and on fish in coastal and lakeside areas, but now bears influence from many other cuisines, including a variety of international foods and dishes, with a number of contributions from the traditions of nearby countries. Scandinavian, German, Russian, Latvian, Lithuanian and other influences have played their part. The most typical foods in Estonia have been rye bread, pork, potatoes and dairy products. Estonian eating habits have historically been closely linked to the seasons. In terms of staples, Estonia belongs firmly to the beer, vodka, rye bread and pork "belt" of Europe.
Sámi cuisine is the cuisine of peoples from the Sápmi territory of the Sámi people, which spans Norway, Sweden, Finland and Russia. Its traditional cuisine of each area has individual traits.
Hazara cuisine or Hazaragi cuisine refers to the food and cuisine of the Hazara people in Afghanistan and western Pakistan. The food of the Hazara people is strongly influenced by Central Asian, South Asian cuisines and shares similarities with neighboring regional cuisines in Afghanistan and Central Asia. However, there are certain dishes, culinary methods and styles of cooking that are unique to the Hazara people.
Romani cuisine is the cuisine of the ethnic Romani people. There is no specific "Roma cuisine"; it varies and is culinarily influenced by the respective countries where they have often lived for centuries. Hence, it is influenced by European cuisine even though the Romani people originated from the Indian subcontinent. Their cookery incorporates Indian and South Asian influences, but is also very similar to Hungarian cuisine. The many cultures that the Roma contacted are reflected in their cooking, resulting in many different cuisines. Some of these cultures are Middle European, Germany, Great Britain, and Spain. The cuisine of Muslim Romani people is also influenced by Balkan cuisine and Turkish cuisine. Many Roma do not eat food prepared by a non-Roma.
Sakha cuisine encompasses the customary and traditional cooking techniques and culinary arts of Sakha.
