From Lebanon to Italy and every delicious destination in between, these sweet treats are just as delectable as whatever's in your Easter basket. So skip the Cadbury eggs and Peeps this year and indulge in some of the world’s most decadent desserts.
is a popular Easter cake from Italy's Veneto region. Similar to the Colomba pasquale, it is a lightly-sweetened bread that is spiced with vanilla and lemon zest.
, or German cheesecake, is a lighter alternative to the traditional American version. Often served as mini cakes, a raspberry is placed in the center for a tangy balance.
Inspired by The Netherlands' abundance of flowers, this floral spring cake is a popular Dutch dessert.
A Greek yogurt dessert is a great any time of the year, but especially in the spring and following a delicious Easter meal. The traditional way to serve it is topped with chopped walnuts and thyme honey. As one of nature’s miracle foods, honey, which provides a valuable source of antioxidants and phytonutrients, pairs perfectly with Greek yogurt, making for a delightful and nutritious dessert perfect for the holiday.
The Tarte Tatin is a French dessert staple, and a popular choice for Easter celebrations. The upside-down pastry is made with fruit that is caramelized in butter and sugar prior to baking.
is just one of the many names for these popular European rolls filled with a dense paste of poppy seeds. It's known as makosh in Hungary, mohnkuchen in Austria, and wienerbrød in Denmark, to name just a few. Traditionally, it's prepared for both Christmas and Easter.
This hails from the Naples region of Italy. It is prepared for Easter with a filling of wheat berries, fluffy ricotta, and candied fruit, then layered with a lattice crust.
are delicate Lebanese shortbread cookies layered with a paste made of dates and rose water. These treats are popular across religious lines; they are served during Easter celebrations in the Levant, and are similarly used by Muslim communities to usher in Eid.
differs from the layered chocolate and jam babkas popular in traditional Jewish cuisine. The Polish babka, served at Easter time, is a fluted round cake, often studded with raisins, flavored with rum, and topped with sweet glaze.
This traditional is made of sponge cake, soaked in liquor, and layered with ricotta cheese. It is often loaded with candied fruits, and decorated with marzipan and more candied fruit.
Pulla, and the similar , are Finnish breads flavored with cardamom, often topped with slivered almonds and powdered sugar, and served with coffee.
Traditionally served in the U.K., Ireland, and Australia on , hot cross buns are as synonymous with Easter as the Easter Bunny himself.
In Italy, Easter wouldn't be complete without the Colomba di Pasqua. The sweet bread is and is baked with pearl sugar and almonds on top.
In Orthodox Christian countries such as Bulgaria, Georgia, and Russia, priests bless this sweet bread after Easter .
It may not look sweet, but this traditional Mexican dessert tastes like bread pudding. It's typically filled with raisins and cheese and eaten during .
The next time you're at the bakery, bring home these butter cookies, which are served on Easter Sunday in . Pro tip: You're going to want to dunk these into coffee or milk.
No, your eyes haven't deceived you–during , Spaniards eat this French toast-like recipe for dessert.
This egg bread is filled with rose oil, orange, and lemon zest and served with espresso for breakfast in Croatia and northern . Bonus: Your kitchen will smell as good as this sweet tastes.
This velvety only looks unappetizing—it's downright delicious. Seasoned with dark molasses, salt, and orange zest, the mixture must sit for several days before being served with cream and sugar.
In Greece, braided, brioche-like bread is prepared with to represent the blood of Christ. It's guaranteed to be a hit at your Easter brunch.
If you like fruitcake, you'll love Simnel cake. The English treat is coated with a layer of 11 Marzipan balls that represent –minus one for Judas, of course.
Don't forget to pin these desserts for later. For more, follow Siweb on !