Dessert is one of the treats we don’t want to miss. We always want a sweet conclusion after a heavy dinner. Fortunately for us, the globe has a plethora of sweets to offer. As a result, discovering new dessert concepts will be a wonderful joy for everyone who has a sweet appetite. Therefore, if you’re a dessert lover like me, this essay is for you.
Following is a list of all desserts that begin with the letter P. We’ve divided down the list by name so you can learn more about them. Along with the dessert, there are brief explanations, and we’ve also added sections for Italian, German, Mexican, and French desserts for your convenience.
All of these sweets (or their components) are available at our local supermarkets, grocery stores, and marketplaces, allowing you to sample them all.
Let us begin eating without further ado!
Desserts beginning with the letter P
The following are 61 desserts that begin with the letter P, along with their descriptions. Check them out all below!
Parfait Parfaits are frozen sweets comprised of egg yolks, sugar, and whipped cream. Fruit, nuts, or coffee are often used to flavor them. The word parfait means “perfect” in French.
Pudding A pudding is a sweet milk-based treat having the consistency of an egg custard. To set the custard, gelatin, cornstarch, or thickening agents like as Jell-O are often employed.
Upside-Down Pineapple Cake Pineapple Upside-Down Cake is a pineapple-based cake. Dole sponsored a pineapple culinary contest in 1925, and this dish was born. According to sources, 2,500 of the 60,000 entries were for recipes for pineapple upside-down cake.
Pavlova Pavlova is a classic Russian dish named for dancer Anna Pavlova. This dish has the ideal balance of sweetness and lightness, thanks to its fluffy meringue topping.
Cobbler with Peaches In the mid-1950s, the Georgia Peach Council developed Peach Cobbler Day to promote canned peaches. The rough surface of the pie inspired this treat. It seems to have been patched together in some manner. Cobblers’ origins may be traced back to the British American colonies.
Vanilla Panna Cotta Panna cotta is made with sweetened cream that has been thickened with gelatin and shaped. Coffee, vanilla, and rum are among the tastes that may be added to the cream.
a la mode pie Pie a la Mode is a pie with ice cream on top. The roots of this dessert may be traced back to the late 1890s in New York City.
Pie with Pumpkin Pumpkin pie is a traditional Thanksgiving treat in the United States. Nonetheless, in the early days of their establishment, some early American settlers of the Plymouth Colony in southern New England (1620-1692) may have produced pumpkin pies with no crust.
Pudding with Persimmons Persimmon pudding is a persimmon-based classic American dish. The dish is comparable to the same-named classic English treat. Native Indians traditionally prepared this bread using a persimmon fruit.
Pandowdy Pandowdy has a rich history stretching back to colonial America. It is made with sliced fruit, generally apples, that has been sweetened with sugar or molasses and is covered with a rolled biscuit dough or a pastry dough, depending on the recipe.
Cake as a prize Prize Cake, also known as Alabama Lane Cake in the South, is a bourbon-laced cake.
Cookies with Peanut Butter The peanut butter cookie is a kind of cookie characterised by the use of peanut butter as a primary component. In the 1910s, George Washington Carver, the head of Alabama’s Tuskegee Institute, released a peanut cookbook, which led to the creation of the peanut butter cookie.
Logs made of pecans Pecan log rolls are made with a fluffy, cherry-laced nougat encased in fresh caramel and topped with nuts. Mrs. Stuckey developed pecan log rolls, however it is uncertain who originated them. The Stuckeys convenience store company has locations along major roads around the nation.
Peppernuts are traditional German cookies popular among Mennonites in the United States. These biscuits are baked using flour, honey, sugar, or syrup, and are topped with pepper and spices.
Pulled Taffy Salt, water, sugar, corn syrup, butter, cornstarch, flavoring, and coloring are used to make pulled taffy, a confection.
Plum Cake English settlers introduced Plum Cake to the United States. As a consequence, the words plum cake and fruit cake have been overused in recent years.
Pie with Pecans Pecan pie is similar to chess pie in that the custard comprises butter, sugar, and eggs. Pecan trees may be found across the South, beginning in Illinois.
Popovers are an Americanized variant of Yorkshire pudding. Popovers are normally baked in a muffin tray or a specialised popover pan. M. N. Henderson published it in Practical Cookery in 1876.
Pudding with Pistachios Pistachio pudding has a smooth, creamy texture and a nutty, green flavor. Pistachio pudding mixes were released in 1976 by the Jell-O brand, which was one of the first to do so.
Crescent Rolls from Pillsbury Pillsbury Crescent Rolls are pillow-soft crescent rolls that are delicious. These desserts are more akin to savory cakes than dinner rolls or buttery croissants. Pillsbury is one of the world’s oldest brands, having been founded in Minneapolis in 1869.
Brittle made with peanuts Peanut Brittle includes a coating of peanuts and a buttery, caramelized sugar taste. It’s a sugary dessert made of corn syrup, peanuts, and butter. Cookbooks started to provide recipes for peanut brittle prepared with corn syrup and nuts in the nineteenth century. Brittle peanut recipes have been popular in American cookbooks since the nineteenth century. American culture is widely acknowledged to be American.
piecaken Layers of pumpkin pie, pecan pie, spice cake, and cinnamon buttercream are joined together by cinnamon buttercream and topped with apple pie filling in the PieCaken. It was created in 2015 for a Manhattan hotel restaurant.
Popcorn Sundae A caramel corn sundae with salted caramel sauce and a drizzle of caramel sauce. Ed Berners, the proprietor of a soda shop in Two Rivers, Wisconsin, is said to have developed the first ice cream sundae in 1881.
Prune Bars have an oatmeal crumble crust and are filled with prune paste prepared from California Prunes harvested fresh from the trees. Pruny bars are comparable to fig newtons, which were created in Florida in the 1850s.
Cookies for the Poor Poor Man’s Cookies are the greatest oatmeal cookies you’ve ever had, and they’re free of eggs, butter, milk, and nuts! Listeners of a popular Ohioan radio show called Jake and Lena were asked to write in with their recipes for the program during the 1930s.
Brownies with Peppermint Pattie Dark chocolate and peppermint taste merge in these Peppermint Pattie Brownies. The York Peppermint Patty, first made in Pennsylvania in 1940, is popular in the Northeast.
Candy made with potatoes Potato Candy is a popular treat that originated in Philadelphia. The recipe came in the form of a recipe, and it’s probable that German immigrants remembered it rather than writing it down. You may prepare the candy with two main ingredients: potato and sugar.
Brownie from Palmer House Palmer House Brownies are fudgy squares covered with walnuts that are sweet and rich. Brownies first appeared in catalogs in the United States in 1898, issued by Sears Roebuck in Chicago. The Palmer House Kitchen produced the brownie under Bertha Palmer’s leadership late in the nineteenth century.
Potluck Dessert A potluck sheet cake is an excellent dessert for serving a large group. In the 1860s, Lutherans and Scandinavians convened on the Minnesota grasslands and traded seeds and harvests during potlucks.
Panocha Panocha is a sprouted wheat and piloncillo pudding popular in New Mexico and southern Colorado. It is usually consumed during Lent.
Muffins with Poppy Seeds Poppy Seed Muffins offer a delicious flavor and a variety of colorful colors and textures. Since it is light and airy, it is ideal for breakfast. In England, muffins are often referred to as American muffins. English muffins are roasted on both sides, making them more resemble bread.
The Poor Man’s Cake Poor Men Cake has also been referred to as battle cake. It is a simple raisin spice cake using ordinary ingredients that produces a moist, tasty rendition of a timeless classic that you will enjoy.
Italian desserts beginning with the letter P
Pandoro Pandoro, a sweet Italian bread, is commonly consumed during the holidays. The pandoro features an eight-pointed star portion fashioned like a frustum in typical Veronese designs. During the Christmas season, vanilla-scented icing sugar is sometimes placed on top to simulate the snowy peaks of the Italian Alps.
Panettone Panettone is a sort of sweet bread from Milan that is traditionally cooked and devoured throughout the holidays, particularly during Christmas and New Year’s.
Panforte Panforte is a chewy and sweet classic Italian dessert made with a blend of fruits and almonds. In flavor and look, it’s similar to a florentine, but considerably thicker, or a little like a lebkuchen. It is a well-known Christmas ritual across Italy, but notably in the region of Siena, where it started.
Mango Panna Cotta Panna cotta is an Italian dessert prepared with sweetened cream and molded gelatin. You may flavor the cream with a variety of tastes like as coffee, vanilla, and others.
Panpepato Panpepato is a delicious circular cake native to Ferrara, Siena, Terni, Sabina, and Valle Latina. Almonds, hazelnuts, pine nuts, walnuts, pepper, cinnamon, and nutmeg are among the components. In addition, depending on the mixture, orange and lime zests are added, as well as chocolate, honey, flour, or cooked grape. You may use an oven to bake the cake. After baking, it is topped with a coating of chocolate.
Pasticciotto Pasticciottos are Italian pastries that include a filling. Depending on the location, traditional fillings include ricotta cheese or egg custard.
Pastiera Pastiera Napoletana is an orange flower water-flavored Neapolitan tart prepared with cooked wheat, eggs, and ricotta cheese. Easter is the most usual time to consume it.
Penuche is a kind of confection that resembles fudge but is prepared from brown sugar, butter, and milk, with the sole flavour used being vanilla. Tannish-colored Penuche is lighter in color than standard fudge and has a tan appearance. Brown sugar has been caramelized, therefore its taste is comparable to caramel. The texture of penuche sweets is sometimes improved with nuts, particularly pecans.
Pignolata is a Sicilian pastry with chocolate and lemon-flavored syrup or frosting on top. One flavoring is applied to half of the pastry, while another flavoring is applied to the other half. When the Pignolata is served, the seasoning solidifies. While serving, cut each pastry into little pieces and serve to many individuals. At Carnevale, the day before Ash Wednesday, the dessert was often offered.
Pinza Pizza cake, also known as putna cake, is a typical Italian dessert flan from the Veneto area. Pinza, on the other hand, may refer to a variety of sweets, such as bolognese pincers or Trieste pincers.
German sweets beginning with the letter P
Pfeffernsse Pfeffernsse is a spice biscuit popular in North America among Germans, Mennonites, and other ethnic groups. Similar cookies are made in the Netherlands and Denmark.
Prinzregententorte The Prinzregententorte is a typical Bavarian cake made out of at least six thin layers of sponge cake covered with chocolate buttercream. A rich chocolate glaze tops off these layers.
Mexican sweets beginning with the letter P
Paletas are liquid-based ice pops that are served as a cold snack on a stick. Ice pops are quiescently frozen when frozen, which means they freeze while at rest, preventing the production of ice crystals. It is kept in place by the stick, which also functions as a handle.
Palmier A palmier is a French pastry fashioned like a palm leaf or a butterfly. It is also known as a pigs ear, palm heart, or elephant ear. Cour de France may alternatively be referred to as French hearts, shoe bottoms, or spectacles.
The Pan de Muerto Pan de Muerto is a kind of pan dulce that is customarily cooked between November 1 and November 2 in the weeks leading up to Dia de Los Muertos.
dulce pan dulce Sweet bread, or pan dulce, refers to a variety of Mexican desserts. During the French occupation in the mid-1800s, Mexican pan dulce, as we know it now, came to prominence as Spanish colonists, settlers, and immigrants brought bread to Mexico.
Quesadilla de Queso Pastel de Queso is made up of numerous layers. The essential components are soft, fresh cheese, eggs, and sugar. The bottom layer is usually made of crumbled cookies, graham crackers, pastry, or sponge cake, if there is one.
Tres leches pudding A tres leches cake is created of butter cake that has been soaked in evaporated milk, condensed milk, and heavy cream. Without butter, the cake is extremely light and full of air bubbles.
Pltano Frito Pltanos Fritos are traditional Mexican food made by frying ripe plantains till golden and crispy in heated oil. When ordering fried plantains in Mexico, you may choose between sweet and savory garnishes.
Polvorn Polvorn is a dense, tender, and crumbly Spanish shortbread prepared with flour, sugar, milk, and nuts. As part of a consortium, some 70 manufacturers in Andalusia create Polvorones and Mantecados.
French desserts beginning with the letter P
Pain relievers Pain d’épices is a kind of fast bread or French cake. According to Le Dictionnaire de lAcadmie franaise, the rye cake’s components were rye flour, honey, and spices.
Paris-Brest Paris-Brest is a choux pastry and praline cream dish from France.
Melba Pche Melba Peaches are smeared with raspberry sauce and topped with vanilla ice cream in Pche Melba. In honor of the Australian vocalist Nellie Melba, French chef Auguste Escoffier developed it in London’s Savoy Hotel in 1892 or 1893.
Pice Monte (or dessert centerpieces) are sculptural confections made with confectioners paste, nougat, marzipan, and spun sugar.
Beaujolais Nouveau Poire la Beaujolaise, or pear in wine, is a typical dessert from the wine-growing area of Beaujolais that is also found in the cuisines of Burgundy and Lyon.
Hlne Poire Belle Poire belle Hlne is a dessert that consists of poached pears in sugar syrup and vanilla ice cream with chocolate syrup. Auguste Escoffier created this classic meal about 1864 and named it after Jacques Offenbach’s musical La Belle Hlne. In simpler variations, poached pears are substituted with canned pears and sliced almonds.
Crème pot Pot de crme is a loose French dessert custard from the 17th century. It also refers to the porcelain cups used to serve the dessert, which are either pots of custard or pots of cream.
Ice cream Plombires Plombires is a kind of French ice cream made with almond extract, kirsch, and candied fruit.
Pralines A praline is a sort of delicacy made with at least a variety of nuts, often almonds, pecans, or hazelnuts, and sugar. The cream is a popular option for a third component.
Sweets that begin with each letter of the alphabet