A Crescent-Shaped Dessert That’s a Symbol of Hospitality
Kaab el ghazal, which are stuffed with almond paste, are one of Morocco’s most iconic pastries. Source link
Kaab el ghazal, which are stuffed with almond paste, are one of Morocco’s most iconic pastries. Source link
A favorite of 16th-century sultans, the syrup-soaked and oft-reinvented sweet is still beloved by Turkish diners today. Source link
A French tradition since at least the 14th century, trompe l’oeil sweets are especially well suited to our social media age. Source link
In convents across Spain, the tradition of selling sweets is alive and well. Source link
The country’s signature desserts meld Southeast Asian flavors with French colonial influences. Now the next generation of diasporic chefs is adding its imprint. Source link
For this month’s feature on pastries, T commissioned three artists to make original works. Here, they share their inspirations. Source link
How a Viennese layering technique, combined with a New Nordic approach to ingredients, came to define the country’s pastries. Source link

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