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 |
