This is a list of Swedish sweets and desserts . The cuisine of Sweden refers to food preparation originating from Sweden or having a played a great historic part in Swedish cuisine. Sweden also shares many dishes and influences with surrounding Scandinavian countries, such as Norway, Finland, and Denmark.
Swedish desserts typically feature pastries rolled in different spices, such as cardamom, cinnamon, or ginger, and stuffed with a variety of fillings, such as fruit jams, whipped cream, or chocolate. [1] Many desserts are flavored with almond extract, slivered almonds, or grounded almonds, as it is an extremely popular ingredient in Swedish cooking. [2] Fruits featured in recipes include blackcurrant, apples--specifically of the åkerö variety, [3] cherries, lingonberries, raspberries, gooseberries, and pears.
Another strong influence on Swedish pastries is the practice of fika. Fika is a custom involving enjoying coffee, small pastries, and quiet time to recover from everyday stress. This has led to continual development in cookie recipes, especially after World War II when rations were lifted. [4]
 |
| Name | Image | Description |
|---|---|---|
| Äggost |  | Curdled milk and eggs |
| Arraksboll |  | Oatmeal ball flavoured with arrack, with brown sprinkles |
| Budapestbakelse |  | Rolled cake with whipped cream and peach or mandarin |
| Chokladbiskvi |  | A cookie made from almond and meringue, topped with chocolate buttercream |
| Chokladboll |  | A confectionary ball of chocolate and oatmeal, rolled in coconut flakes |
| Gräddbulle |  | Marshmallow treat coated in melted chocolate |
| FN-bakelse |  | Cake with layers of chocolate, lemon curd, yogurt mousse and pâte à bombe [5] |
| Gotländsk saffranspannkaka |  | Rice pudding dessert made with saffron |
| Gustavus Adolphus pastry |  | Pastry topped with a portrait of Gustavus Adolphus |
| Hallongrotta |  | Butter cookies filled and topped with raspberry filling. Occasionally topped with coconut [6] |
| Havreflarn |  | Lace oatmeal cookies [7] |
| Jordgubbstårta |  | Sponge cake with strawberries and cream |
| Kalvdans |  | Pudding made from colostrum milk, or the first milk produced after a cow has given birth |
| Kanelbulle |  | Cardamon dough rolled into a swirl and topped with cinnamon and sugar |
| Kärleksmums |  | Chocolate cake with grated coconut |
| Kladdkaka |  | Crispy chocolate cake with a moist interior [8] |
| Klappgröt |  | Wheat semolina desserts made with berries, specifically lingonberries |
| Klenät |  | Fried dough shaped like angel wings |
| Krokan |  | Tiered pastry made from almond flour |
| Lussekatt |  | Saffron buns with a raisin on both ends |
| Mandelkubb |  | Bitter almond cookie |
| Napoleonbakelse |  | Mille-feuille with jam |
| Nationaldagsbakelse |  | Mazarin base with strawberries and lemon balm |
| Ostkaka |  | Pudding made from rennet-curded milk, flavoured with bitter and sweet almonds |
| Pepparkaka |  | Crispy cookie made from ginger, cardamon, molasses and sugar |
| Prinsesstårta |  | Traditional sponge cake filled with jam and cream, covered with marzipan |
| Punsch-roll |  | Different fillings usually consisting of biscuit or sponge cake drenched in arrack, mixed with cacao and more covered in green marzipan |
| Ris à la Malta |  | Rice pudding with whipped cream |
| Silviakaka |  | Variation of kärlekmums as a sponge cake instead |
| Rulltårta |  | Sponge cake rolled into a log and filled with cream, chocolate, or jam |
| Semla |  | Sweet roll filled with cream and almond paste |
| Sju sorters kakor |  | A Swedish Christmas tradition of baking seven different types of cookies to serve to guests. Also part of fika culture[ clarification needed ] |
| Scanian apple cake |  | Apple crumble made with rye |
| Smulpaj |  | A type of pie without a pastry shell--instead the filling is directly topped with crumbled pastry |
| Sockerkaka |  | Sponge cake baked in a Bundt pan |
| Solskenskaka |  | Sponge cake with added flour and almonds |
| Spettekaka |  | Hollow cake topped with icing, similar to meringue |
| Studenska |  | Shortbread pastry with green icing and chocolate truffle |
| Toscakaka |  | Caramel almond cake typically topped with sliced almonds |
| Våffla |  | Scandinavian waffles, often served with jam and whipped cream. |
| Vaniljhjärta |  | Pastry made of shortcrust dough formed into hearts, filled with vanilla cream. |
| Vetekrans | Cinnamon pastry formed in to a bun. | |
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.
Swedish cuisine is the traditional food of Sweden. Due to Sweden's large north-to-south expanse, there are regional differences between the cuisine of North and South Sweden.
Granita, in Italian also granita siciliana, is a semi-frozen dessert made from sugar, water, and various flavorings. Originally from Sicily, it is available throughout Italy in varying forms. It is related to sorbet and Italian ice; however, throughout Sicily its consistency varies. Food writer Jeffrey Steingarten says that "the desired texture seems to vary from city to city" on the island; on the west coast and in Palermo, it is at its chunkiest, and in the east, it is nearly as smooth as sorbet. This is largely the result of different freezing techniques: the smoother types are produced in a gelato machine, while the coarser varieties are frozen with only occasional agitation, then scraped or shaved to produce separated crystals. Although its texture varies from coarse to smooth, it is always different from that of ice cream, which is creamier, and from that of sorbet, which is more compact; this makes granita distinct and unique.
Dutch cuisine is formed from the cooking traditions and practices of the Netherlands. The country's cuisine is shaped by its location on the fertile Rhine–Meuse–Scheldt delta at the North Sea, giving rise to fishing, farming, and overseas trade. Due to the availability of water and flat grassland, the Dutch diet contains many dairy products such as butter and cheese. The court of the Burgundian Netherlands enriched the cuisine of the elite in the Low Countries in the 15th and 16th century, so did in the 17th and 18th century colonial trade, when the Dutch ruled the spice trade, played a pivotal role in the global spread of coffee, and started the modern era of chocolate, by developing the Dutch process chocolate.
Rocky road ice cream is a chocolate-flavored ice cream. Though there are variations from the original flavor, it traditionally comprises chocolate ice cream, nuts, and whole or diced marshmallows.
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Christmas cookies or Christmas biscuits are traditionally sugar cookies or biscuits cut into various shapes related to Christmas.
Canarian cuisine refers to the typical dishes and ingredients in the cuisine of the Canary Islands, and it constitutes an important element in the culture of its inhabitants. Its main features are the freshness, variety, simplicity, and richness of its ingredients, the mix of seafood and meat dishes, its cultural influences and the low knowledge of it by the rest of the world. Canarian cuisine is influenced by other cultures, especially that of the aboriginal inhabitants of the islands (Guanches), and has influenced Latin American cuisine.
The manjar blanco, known in Catalan as menjar blanc or menjablanc, is a term used in Spanish- and Catalan- speaking areas of the world in reference to a variety of milk-based delicacies. It refers to variations of blancmange, a European delicacy found in various parts of the continent as well as the United Kingdom.
Sephardic Jewish cuisine, belonging to the Sephardic Jews—descendants of the Jewish population of the Iberian Peninsula until their expulsion in 1492—encompassing traditional dishes developed as they resettled in the Ottoman Empire, North Africa, and the Mediterranean, including Jewish communities in Turkey, Greece, Bulgaria, North Macedonia, and Syria, as well as the Sephardic community in the Land of Israel. It may also refer to the culinary traditions of the Western Sephardim, who settled in Holland, England, and from these places elsewhere. The cuisine of Jerusalem, in particular, is considered predominantly Sephardic.
A Russian tea cake, Mexican wedding cookies or snowball cookies is a kind of pastry, often eaten around Christmas time in the United States.
Sponge cake is a light cake made with eggs, flour and sugar, sometimes leavened with baking powder. Some sponge cakes do not contain egg yolks, like angel food cake, but most of them do. Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain. The sponge cake is thought to be one of the first non-yeasted cakes, and the earliest attested sponge cake recipe in English is found in a book by the British poet Gervase Markham, The English Huswife, Containing the Inward and Outward Virtues Which Ought to Be in a Complete Woman (1615). Still, the cake was much more like a cracker: thin and crispy. Sponge cakes became the cake recognised today when bakers started using beaten eggs as a rising agent in the mid-18th century. The Victorian creation of baking powder by British food manufacturer Alfred Bird in 1843 allowed the addition of butter to the traditional sponge recipe, resulting in the creation of the Victoria sponge. Cakes are available in many flavours and have many recipes as well. Sponge cakes have become snack cakes via the Twinkie.
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A snack is a small portion of food generally eaten between meals. A snack is often less than 200 calories, but this can vary. Snacks come in a variety of forms including packaged snack foods and other processed foods, as well as items made from fresh ingredients at home.
