This is a list of Russian desserts. Russian cuisine is a collection of the different cooking traditions of the Russian people. The cuisine is diverse, as Russia is by area the largest country in the world. [1] Russian cuisine derives its varied character from the vast and multi-cultural expanse of Russia.
Tula may refer to:
Tula is the largest city and the administrative center of Tula Oblast in Russia, located 193 kilometers (120 mi) south of Moscow. Tula is located in the northern Central Russian Upland on the banks of the Upa River, a tributary of the Oka. At the 2010 census, Tula had a population of 501,169, an increase from 481,216 in 2002, making it the 32nd-largest city in Russia by population.
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.
Pampúshka is a small savory or sweet yeast-raised bun or doughnut typical for Ukrainian cuisine.
A mille-feuille, also known by the names Napoleon in North America, vanilla slice in the United Kingdom, and custard slice, is a French dessert made of puff pastry layered with pastry cream. Its modern form was influenced by improvements made by Marie-Antoine Carême.
Fruit soup is a soup prepared using fruit as a primary ingredient, and may be served warm or cold depending on the recipe. Some fruit soups use several varieties of fruit, and alcoholic beverages such as rum, sherry and kirsch may be used. Fruit soup is sometimes served as a dessert.
Boortsog or bawïrsaq is a type of fried dough food found in the cuisines of Central Asia, Idel-Ural, Mongolia and the Middle East. It is shaped into either triangles or sometimes spheres. The dough consists of flour, yeast, milk, eggs, butter, salt, sugar, margarine. Tajik boortsog are often decorated with a criss-cross pattern by pressing the bottom of a small strainer on the dough before it is fried.
Pirog is a baked case of dough with either sweet or savory filling. The dish is common in Eastern European cuisines.
Rødgrød, rote Grütze, or rode Grütt, meaning "red groats", is a sweet fruit dish from Denmark and Northern Germany. The name of the dish in Danish features many of the elements that make Danish pronunciation difficult for non-native speakers, so, literally "red porridge with cream", has been a commonly used shibboleth since the early 1900s.
Tula pryanik is a famous type of imprinted Russian pryanik from the city of Tula. Usually, Tula pryanik looks like a rectangular tile or a flat figure. Making stamped pryanik is considered an art form. The imprints could include different patterns, symbols, images of the Tula Kremlin, names, congratulations.
Zefir is a type of soft confectionery made by whipping fruit and berry purée with sugar and egg whites with subsequent addition of a gelling agent like pectin, carrageenan, agar, or gelatine. It is produced in the countries of the former Soviet Union. The name given after the Greek god of the light west wind Zephyr symbolizes its delicate airy consistency.
Varenye is a popular whole-fruit preserve, widespread in Eastern Europe, as well as the Baltic region. It is made by cooking berries, other fruits, or more rarely nuts, vegetables, or flowers, in sugar syrup. In some traditional recipes, other sweeteners such as honey or treacle are used instead of or in addition to sugar.
Pryanik refers to a range of traditional sweet-baked goods in Ukraine, Russia, Belarus and some neighboring countries such as in Poland. It is also a popular Czech and Slovak sweet.
Khanom chak is a local dessert of Thailand. The main ingredients are sticky rice flour, palm sugar and shredded coconut. It is covered by leaves of a nipa palm and then roasted on a charcoal fire.
Vyazma pryanik is a type of Russian pryanik from the city of Vyazma.
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