{"id":91107,"date":"2024-05-13T05:00:38","date_gmt":"2024-05-13T05:00:38","guid":{"rendered":"https:\/\/test10.co.za\/C\/?p=91107"},"modified":"2024-05-13T09:04:51","modified_gmt":"2024-05-13T09:04:51","slug":"national-treasures-traditional-desserts-pastries-from-around-the-world","status":"publish","type":"post","link":"https:\/\/test10.co.za\/C\/national-treasures-traditional-desserts-pastries-from-around-the-world\/","title":{"rendered":"National Treasures: Traditional Treats From Around the World"},"content":{"rendered":"

At some point in time, most of us have indulged in a warm slice of apple pie, a freshly fried churro dunked in chocolate or a past\u00e9is de nata with the perfect crust and custardy centre. But have you ever wondered about the origins of these traditional desserts and pastries?<\/p>\n

Each hails from a different part of the world and are considered national treasures in their home countries. In fact, most countries have a number of traditional baked goods that could fit the bill and it\u2019s pretty tough to narrow it down to just one\u2026 even locally, would you go malva or would you go melktert? It really depends on who you\u2019re asking. We take a trip across the globe and have a crack at what we think are the homegrown honeys across the global baked goods landscape.<\/p>\n

Apple Pie: USA<\/h3>\n

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Americans taught us that anything can be put in a pie. Cherries? Pie. Sweet Potato? Pie. Apple? You guessed it, pie! We honestly can\u2019t blame them. Put anything in a pie and we guarantee you it will be delicious, ok, almost anything.<\/p>\n

Nothing is more synonymous with the \u2018land of the free and the home of the brave\u2019 than humble apple pie. The classic dessert is filled with a mixture of sliced apples and cinnamon sugar, which becomes caramelised when baked. The base can either be a single-pie flaky crust or a pastry shell.<\/p>\n

As you\u2019ll find with some traditional desserts, the origins of the apple pie aren\u2019t as uniquely American as you\u2019d believe\u2026<\/p><\/blockquote>\n

You know the saying that goes, “as American as apple pie.” Well, what if we told you that the apple tree never had American roots to begin with? The only apples that were native to North America were wild crab apples, which are smaller in size compared to the apples you buy at your local grocery store. Crab apples were also believed to be toxic due to their sourness and unpalatability.<\/p>\n

Apples are native to Kazakhstan\u2019s capital, Alma Ata, which actually translates to \u2018full of apples\u2019 and apple seeds were actually brought to America from Europe.<\/p><\/blockquote>\n

The apple pie was native to England and refined in France, which makes sense since apple tarte Tatin<\/a> is similar. The recipe was then further developed in the Netherlands. Besides butter and sugar, this globetrotting dessert is also saturated with positive symbolism. Most associate apple pie with the 4th of July, American Independence Day, where it\u2019s customary to have a slice of apple pie. But, this patriotic dessert gained popularity long before. During World War II the humble apple pie became a symbol of hope and victory, as the troops famously fought for \u2018mom and apple pie.’<\/p>\n

Care for a slice? Try our version of Sour Cream, Sage & Apple Pie<\/a>.<\/em><\/p>\n

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Gulab Jamun: India<\/h3>\n

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Gulab Jamun is usually associated with India, but this sweet treat actually comes from Iran. This delightfully fragrant traditional dessert could be likened to koe\u2019sistas<\/a>.<\/p>\n

Although widely consumed in India, Gulab Jamun is also popular in countries like Myanmar, Nepal and Pakistan.<\/p><\/blockquote>\n

Gulab Jamun is usually eaten at celebrations like birthdays, weddings and religious ceremonies. It\u2019s best enjoyed with kulfi (traditional Indian ice cream) on a hot summer\u2019s day or warm as a winter treat. It’s prepared using milk solids, which is made by heating milk on a low heat; then mixed with flour to form a dough, split into small balls and deep-fried ’til golden brown. Lastly, they\u2019re dipped in syrup infused with rose water, cardamom and saffron. Yum!<\/p>\n

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Eton Mess: UK<\/h3>\n

\"eton<\/a><\/p>\n

Of all the traditional desserts, Eton Mess probably has the most questionable origins. Truth be told, the history is as messy as this hodge-podge of a dessert. This sweet treat is a melange of meringue, strawberry compote and Chantilly cream, and when mixed, becomes a ‘strawberry fool.’ It\u2019s basically a deconstructed pavlova, if you will.<\/p>\n

\u2018Eton Mess\u2019 is actually a moniker, as this dessert was originally known as \u2018strawberry mess.\u2019<\/p><\/blockquote>\n

According to a likely fabricated story, a Labrador sat on a helping of this dessert and whomever it belonged to, couldn\u2019t be bothered and lapped it up \u2013 dog hair and all. The more believable version is the one from the Eton Public School cricket game (circa 1920), where someone dropped their ‘strawberry mess’ on the floor, scooped it up and continued eating it. Who knew the five-second rule would be responsible for one of the UK\u2019s favourite desserts?<\/p>\n

Try our recipe for Eton Mess<\/a>.<\/em><\/p>\n

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Cannoli: Italy<\/h3>\n

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Holy cannoli, do Italians know how to make good food! Cannoli are deep-fried, cylindrical-shaped pastries that are filled with sweetened ricotta \u2013 what more could you want from a pastry? They are uniquely decorated with pistachios, chocolate or candied fruits like oranges and cherries. Believe it or not, this Sicilian pastry has been around since the 10th and 11th centuries.<\/p>\n

Cylindrical pastry shells were originally made using reeds from the Canna River, hence \u2018cannoli\u2019; today, stainless steel moulds are used.<\/p><\/blockquote>\n

What\u2019s more interesting is the symbolism attached to cannoli. Apparently, these ‘phallic-shaped’ traditional pastries were particularly enjoyed during the Carnevale celebrations and were regarded as a symbol of fertility \u2013 pretty ironic as Carnevale translates to \u2018remove meat.\u2019 The Sicilians took this spiel to the next level and made cannolis of varying lengths, from pinky sized cannoli to extra large ones. Anyway, cannoli come in all shapes and sizes and no one cannoli is more delicious or favoured than the next.<\/p>\n

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Past\u00e9is de Nata: Portugal<\/h3>\n
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This custard tartlet may be Portugal\u2019s national sweet treat, but it’s also a firm South African fave. Some call it ‘pastel de nata’, but, if you\u2019re anything like us and can\u2019t seem to get enough of these tasty treats, the plural name is ‘past\u00e9is de nata.’ These cream pastries are sometimes dusted with cinnamon, and have been compared to English custard tarts \u2013 the difference being the shell pastry base in the English egg custard and nutmeg dusting. In fact, most countries have their own version of this popular traditional pastry.<\/p>\n

The delicious puff pastry tart has a silky egg custard filling and a distinct blistered top.<\/p><\/blockquote>\n

But what\u2019s even richer than the filling of these irresistible sweet treats are its holier-than-thou origins. Past\u00e9is de nata were first made by the monks of Santa Maria de Bel\u00e9m in the 18th century. Back then, it was customary for monks to starch nuns\u2019 religious habits (overalls) with egg whites to stiffen them. This meant they usually had a surplus of egg yolks. Being creative, they decided to make bite-sized custard tartlets.<\/p>\n

Once these traditional pastries became really popular, the monks sold them to make a living. The revelation that is past\u00e9is de nata, is also known as ‘past\u00e9is de Bel\u00e9m,’ after the region the baker monks hail from. Legend has it that monks still guard the original recipe.<\/p>\n

Try making your own Past\u00e9is de Nata<\/a>.<\/em><\/p>\n

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Baklava: Greece\/Turkey<\/h3>\n
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This honeyed dessert has started some sticky situations. The precise origins of baklava remain unknown and the Turks and Greeks have fought over it for centuries. We don\u2019t blame them because it\u2019s damn delicious!<\/p>\n

Baklava is a traditional treat consisting of layered phyllo pastry filled with minced Antep pistachio.<\/p><\/blockquote>\n

But what makes this pastry delectable is the zesty orange and lemon-infused honey syrup, which is poured over the diamond-cut phyllo bake. Some add cloves, while others opt for the addition of cinnamon to the nut blend for a less intense flavour.<\/p>\n

We love this recipe for Pistachio & Almond Baklava with Elderflower Syrup<\/a>.<\/em><\/p>\n

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Spain: Churros<\/h3>\n
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If vetkoek had a skinnier sister who spent a semester abroad in Spain, it would be churros. This Latin American traditional treat is irresistible, deep-fried till golden brown, coated with cinnamon-sugar mix and dipped or filled with dark chocolate. If your mouth isn\u2019t watering yet, read that again! The origin of churros is as mysterious as they are delicious. Some say it can be traced to ancient Egypt, as seen on the tomb of Ramases III (don\u2019t ask us). Others know it as \u2018youzhagui\u2019 in China, which apparently translates to \u2018demon fried in oil.\u2019 For the most part, its popularly known and consumed in Spain, Portugal and the Philippines.<\/p>\n

The traditional pastry was named after the native \u2018churra sheep\u2019, which has conical ringed horns, similar to the cylindrical starred-shaped dessert.<\/p><\/blockquote>\n

As for the classic combination of dunking in chocolate, the iconic combination happened during the Spanish Inquisition around the 1500s, and has only gotten better since \u2013 one chocolate dunk at a time.<\/p>\n

Get the recipe for these El Burro Churros with Dark Chocolate Sauce<\/a> or Crispy Churros with a Shot of Chocolate<\/a>.<\/em><\/p>\n

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Croissant: France<\/h3>\n

\"traditional<\/p>\n

After learning that croissants might not originate from France, we\u2019ve questioned everything in life. If you follow the trail of flakey croissant crumbs, it will lead you to Vienna, Austria, where the earliest crescent croissant-like pastries were discovered. Although the croissant\u2019s origins<\/a> are widely debated, the French term \u2018viennoiseries\u2019 refers to leavened baked goods from Vienna \u2013 pretty telling if you ask us. Traditional venoiseries pastries include pain au chocolat, pain au raisin, pain viennois, brioche and Danishes.<\/p>\n

Croissants are undoubtedly one of the most popular traditional pastries indulged around the world. But what some consider a croissant, the French would probably call sacrilege.<\/p><\/blockquote>\n

Making croissants is pretty much an art and science \u2013 when cross-sectioned it should reveal all the laminated layers within. A classic French butter croissant should be satisfyingly buttery, but never oily; they should also be delicate, but never dense. The French take their croissants so seriously, down to the shape.<\/p>\n

You might know croissants to have a crescent shape, but in France, they have straight croissants too.<\/p><\/blockquote>\n

Croissants au beurre (crescent shape) contain French butter, whereas the croissants ordinaires (straight shape) are made using ordinary margarine \u2013 usually when butter is too expensive. If you\u2019ve ever had a dense and oily one, it was probably a croissant ordinaires.<\/p>\n

What we know to be a croissant didn\u2019t exist up until the early 1900s. Most croissant connoisseurs agree that the Austrian \u2018kiepfler,\u2019 also a curved and sweet pastry but smaller, was the inspiration for today\u2019s croissant. The most recognised anecdote is that a Vienesse baker created the traditional pastry as a victory treat after Vienna won a battle against the Ottoman Empire in 1683. The pastry is said to represent the crescent moon, a symbol significant in Islam faith and also found on the Ottoman flag. How does it signify victory you ask? Well, biting into the crescent-shaped pastry was a reminder of the Ottoman\u2019s defeat \u2013 it doesn\u2019t get more savage than that!<\/p>\n

Austrian baker, August Zang, is the one who revolutionised this beloved pastry when he opened a bakery in Paris, in 1838. The French noticed that Zang\u2019s kiepfler bakes were lighter and flakier than their pastries, thanks to his patented steam oven.\u00a0 There are a couple of theories on the origins of croissants, all we know is that they are universally delicious.<\/p>\n

Try this Baked Caramel Custard Croissant Pudding<\/a>.<\/em><\/p>\n

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Lamingtons: Australia<\/h3>\n
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Australia\u2019s Lamingtons are actually a spin-off of one of New Zealand’s traditional desserts called, ‘Wellington’. Coincidence? We think not. Had it not been for New Zealand landscape artist, JR Smyth, the true origins of the Lamington would not have been known.<\/p>\n

The 19th-century watercolour painting titled \u201cSummer Pantry\u201d famously features a half-eaten Lamington resting on a cottage counter, with the Wellington Harbour in view.<\/p><\/blockquote>\n

How this traditional treat became known as a ‘Lamington’ is a question reserved for the Lord himself. Lord Lamington of Queensland, Australia, that is. He was brought local sweets as a welcome to Wellington, New Zealand. One of the treats happened to be double sponge cake dusted in coconut, which was made to resemble the snow-dusted mountains of New Zealand. We\u2019ll leave it to our Antipodean friends to fight it out, shall we?<\/p>\n

Get the recipe for Lamingtons<\/a> or Lamington Cake<\/a>.<\/em><\/p>\n

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Malva Pudding: South Africa<\/h3>\n
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When you think about local traditional desserts<\/a>, melktert, peppermint tart and koeksister\/koe\u2019sistas come to mind. But, being a diverse nation, the one dessert that is consistently savoured by locals alike is malva pudding. Malva pudding is an iconic dessert, and if you ask any South African, they will claim their mother makes it best.<\/p>\n

This delightfully sticky, moist and delectably decadent pudding is worth the cavities.<\/p><\/blockquote>\n

It\u2019s the ultimate comfort, and from the moment your spoon cuts through the rich pudding, you know you\u2019re in for a sweet treat. This fluffy, golden brown dessert is topped with a caramelised, creamy and buttery sauce. Alternative recipes include either a tot of brandy or sherry. Malva is usually served with either vanilla custard\/ice cream. Flavour and texture-wise, it\u2019s comparable to sticky toffee pudding<\/a> or date pudding<\/a>.<\/p>\n

As for its origins, malva pudding is regarded as an authentic South African dessert, but we apparently have the Dutch to thank for this gorgeous pud… at least that\u2019s how the story goes.<\/p>\n

The marvellous pudding\u2019s origins are as misconstrued as a game of broken telephone and funny enough, \u2018telephone pudding\u2019 is another name for a version of malva pudding.<\/p><\/blockquote>\n

Some say the nomenclature can be attributed to one of its original ingredients, Malvasia (malmsey) wine. Others will say the dessert was named \u2018malva\u2019 because it\u2019s \u2018malvalekker\u2019. Earlier records reveal that this traditional dessert can be traced all the way back to 1924. Another variation of this beloved dessert is Jan Ellis pudding, named after the Springbok rugby player from the 60s. The major difference is that Jan Ellis pudding uses baking powder or self-raising flour, whereas malva requires baking soda, as well as vinegar.<\/p>\n

Malva pudding has graced Sunday dessert tables for decades, but only became commercially popular in the late 70s, when Maggie Peppler joined Boschendal Restaurant. When the head chef was away, Maggie\u2019s malva would come out to play. Whatever the origins may be, we couldn\u2019t think of a dessert more comforting than this celebrated local treat.<\/p>\n

Get the recipe for Mini Malva Puddings<\/a>\u00a0or White Chocolate Malva Pudding<\/a>.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

At some point in time, most of us have indulged in a warm slice of apple pie, a freshly fried churro dunked in chocolate or a past\u00e9is de nata with the perfect crust and custardy centre. But have you ever wondered about the origins of these traditional desserts and pastries? Each hails from a different part of the world and are considered national treasures in their home countries. In fact, most countries have a number of traditional baked goods that […]<\/p>\n","protected":false},"author":15,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[4098],"tags":[],"class_list":["post-91107","post","type-post","status-publish","format-standard","hentry","category-general"],"acf":[],"brand_slug":"","_links":{"self":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/91107","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/users\/15"}],"replies":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/comments?post=91107"}],"version-history":[{"count":28,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/91107\/revisions"}],"predecessor-version":[{"id":113030,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/91107\/revisions\/113030"}],"wp:attachment":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/media?parent=91107"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/categories?post=91107"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/tags?post=91107"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}