Dessert is one of the delights we don’t want to skip. After a hearty meal, we always want that sweet finish. Lucky for us, the world has a lot of desserts to offer. Thus, learning new dessert ideas will be a real treat for someone with a sweet tooth. So, if you’re like me, who loves dessert, this article is for you.
Below, you’ll see a list of all desserts that starts with the letter P. We’ve broken down the list by names so it can be easier for you to know about them. Along with the dessert, names are short descriptions, and we also included sections for Italian, German, Mexican, and French Desserts for you.
All these desserts (or their ingredients) are accessible in our local stores, groceries, and markets so that you can try them all.
Without further ado, let’s start eating!
Desserts that start with P
Below are 61 desserts we found that start with the letter P, along with their descriptions. Check them all out below!
Parfait – Parfaits are frozen desserts made of egg yolks, sugar, and whipped cream. They are often flavored with fruit, nuts, or coffee. In French, the word parfait means perfect.
Pudding – A pudding is a sweet milk-based dessert with a consistency similar to a custard made with eggs. In most cases, gelatin, cornstarch, or thickening agents, such as Jell-O, are used to set the custard.
Pineapple Upside-Down Cake – Pineapple Upside-Down Cake is a cake made with pineapples. This dessert started in 1925 when Dole sponsored a contest for pineapple recipes. There are reports that 2,500 of the 60,000 submissions were for pineapple upside-down cake recipes.
Pavlova – Pavlova is a popular dessert named after the Russian ballerina Anna Pavlova. With its airy meringue topping, this dessert is the perfect combination of sweetness and lightness.
Peach Cobbler – The Georgia Peach Council established Peach Cobbler Day in the mid-1950s to sell canned peaches. This dessert comes from the rough appearance of the pie. It looks like it has been cobbled together in some way. The origin of Cobblers can be traced back to the British American colonies.
Panna Cotta – Panna cotta consists of sweetened cream that has been thickened with gelatin and is then molded. You can add several flavors to the cream, including coffee, vanilla, and rum.
Pie a La Mode – Pie a La Mode is a pie topped with ice cream. You can find the origins of this dessert in the late 1890s in New York City.
Pumpkin Pie – The pumpkin pie is one of the quintessential Thanksgiving desserts in the United States. However, some early American settlers of the Plymouth Colony in southern New England (1620-1692) may have made pumpkin pies with no crust in the early days of their settlement.
Persimmon Pudding – Persimmon pudding is a traditional American dessert that is made from persimmon. The dessert is similar to the traditional English dessert of the same name. Native Americans originally made this bread from a fruit called a persimmon.
Pandowdy – Pandowdy has a long history dating back to American colonial times. It consists of sliced fruit, usually apples, sweetened with sugar or molasses, then topped with a rolled biscuit dough or a pastry dough, depending on the recipe.
Prize Cake – Prize Cake, also called Alabama Lane Cake, is a bourbon-laced cake in the Southern United States.
Peanut Butter Cookies – The peanut butter cookie is a type of cookie that is distinguished by the fact that peanut butter acts as a main ingredient in the cookie. George Washington Carver, the director of Alabama’s Tuskegee Institute, published a peanut cookbook in the 1910s that led to the invention of the peanut butter cookie.
Pecan Logs – Pecan log rolls are a fluffy, cherry-laced nougat engulfed in fresh caramel and topped with pecans. Pecan log rolls were first created by Mrs. Stuckey, although it’s unclear who invented them. The Stuckey’s convenience store chain operates along highways throughout the country.
Peppernuts – Peppernuts are traditional German cookies commonly made by Mennonites in the United States. These biscuits are made with flour, honey, sugar, or syrup, slathered with pepper, and seasoned with spices.
Pulled Taffy – Pulled Taffy is a dessert recipe that combines salt, water, sugar, corn syrup, butter, cornstarch, flavoring, and coloring.
Plum Cake – Plum Cake was brought to the United States by English settlers. As a result, there has been a proliferation of the terms “plum cake” and “fruit cake” in recent years.
Pecan Pie – Pecan pie may be a variation of chess pie, which contains butter, sugar, and eggs in its custard. Throughout the South, pecan trees grow in a wide swath starting in Illinois.
Pop Overs – Popovers are an American version of Yorkshire pudding. Muffin tin or dedicated popover pan is typically used for baking popovers. It was published in 1876 in Practical Cooking by M. N. Henderson.
Pistachio Pudding – Pistachio pudding has a smooth, creamy texture and tastes intensely nutty and green. Pistachio pudding mixes were introduced in 1976 by the Jell-O brand, one of the first companies to introduce them.
Pillsbury Crescent Rolls – Pillsbury Crescent Rolls are sweet and pillow-soft crescent rolls. Desserts like these are more like savory cakes than dinner rolls or buttery croissants. Founded in Minneapolis in 1869, Pillsbury is one of the oldest brands in the world.
Peanut Brittle – Peanut Brittle has a buttery, caramelized sugar flavor with a layer of peanuts. It’s a sweet treat with sugar, corn syrup, peanuts, and butter. In the 19th century, cookbooks began containing recipes for peanut brittle made with corn syrup and nuts. Since the 19th century, brittle peanut recipes have been a staple in American cookbooks. American culture is generally recognized as being American.
piecaken – The PieCaken is made of layers of pumpkin pie, pecan pie, spice cake, and cinnamon buttercream held together by cinnamon buttercream and topped with apple pie filling. It was developed for a Manhattan hotel restaurant in 2015.
Popcorn Sundae – Popcorn Sundae features caramel corn, salted caramel sauce, and a drizzle of caramel sauce. According to legend, Ed Berners allegedly invented the first ice cream sundae, as the owner of a soda fountain in Two Rivers, Wisconsin, in 1881.
Prune Bars – Prune Bars are made with an oatmeal crumble crust and are filled with prune paste made from California Prunes that are picked fresh from the trees. There is a similarity between prune bars and fig newtons invented in Florida in the 1850s.
Poor Man’s Cookies – Poor Man’s Cookies are the best oatmeal cookies you’ve ever tasted, and they’re made without eggs, butter, milk, or nuts! Listeners of a popular Ohioan radio program called Jake and Lena were invited to write in with their recipes for the program during the 1930s.
Peppermint Pattie Brownies – Peppermint Pattie Brownies combine dark chocolate and peppermint flavor. Initially produced in Pennsylvania in 1940, the York Peppermint Pattie is sold in the Northeast.
Potato Candy – Potato Candy originated in Philadelphia and is a traditional confection. The recipe arrived in a recipe form, and it is possible that German immigrants memorized the recipe rather than wrote it down. To make the candy, you can use two primary ingredients: potato and sugar.
Palmer House Brownie – Palmer House Brownies are sweet and rich, fudgy squares topped with walnuts. “Brownies” first appeared in American catalogs in 1898, published by Sears Roebuck in Chicago. Then, late in the 19th century, the Palmer House Kitchen created the brownie under Bertha Palmer’s direction.
Potluck Cake – Potluck sheet cake is a great dessert for feeding a crowd. Lutherans and Scandinavians gathered on the Minnesota prairies in the 1860s and exchanged seeds and crops during potlucks.
Panocha – Panocha is a pudding consisting of sprouted wheat and piloncillo, famous in New Mexico and southern Colorado. Lent is traditionally the time when it is eaten.
Poppy Seed Muffins – Poppy Seed Muffins have a delightful taste and are full of bright colors and textures. It is the perfect breakfast food because it is light and airy. It is common in England to refer to muffins as “American muffins.” Both sides of English muffins are toasted, making them more like bread.
Poor Man’s Cake – Poor Man’s Cake has also been referred to as war cake. It is an easy-to-make, simple raisin spice cake featuring common ingredients in a moist, delicious version of a timeless classic that you will love.
Italian desserts that start with P
Pandoro – Pandoro, a sweet Italian bread, is traditionally eaten around Christmas and New Year. In traditional Veronese shapes, the pandoro has an eight-pointed star section shaped like a frustum. Vanilla-scented icing sugar is often sprinkled on top during Christmas to resemble the snowy peaks of the Italian Alps.
Panettone – Panettone is an Italian type of sweet bread from Milan that is typically prepared and consumed during the holidays, especially during Christmas and New Year.
Panforte – Panforte is a traditional Italian dessert that is chewy and sweet, containing a combination of fruits and nuts. It’s a bit like a florentine, except that it’s much thicker or a little bit like a lebkuchen, in taste and appearance. It is a Christmas tradition widely known throughout Italy but especially in the province of Siena, where it originated.
Panna cotta – Panna cotta is an Italian dessert made with sweetened cream and gelatin that is molded. You can add a variety of flavors to the cream, including coffee, vanilla, and others.
Panpepato – Panpepato is a sweet round cake typical of the provinces of Ferrara, Siena, Terni, Sabina, and Valle Latina. Various ingredients include almonds, hazelnuts, pine nuts, walnuts, pepper, cinnamon, and nutmeg. Additionally, orange and lime zests are added, along with cocoa, honey, flour, or cooked grape, depending on the combination. To bake the cake, you can use an oven. It is then covered with a layer of chocolate after baking.
Pasticciotto – Pasticciottos are Italian pastries with filling inside. Traditional fillings include ricotta cheese or egg custard, depending on the region.
Pastiera – Pastiera Napoletana is a Neapolitan tart made from cooked wheat, eggs, and ricotta cheese, flavored with orange flower water. Easter is the most common time to eat it.
Penuche – Penuche is a kind of candy that looks like fudge but is made from brown sugar, butter, and milk, and the only flavoring used in its making is vanilla. Tannish-colored Penuche is lighter than regular fudge and usually has a tan color. Brown sugar is caramelized; therefore, its flavor is similar to caramel. The texture of penuche candies is often enhanced with nuts, especially pecans.
Pignolata – Pignolata is a Sicilian pastry topped with chocolate and lemon-flavored syrup or icing. Half of the pastry is covered or iced with one flavoring, while the other half is covered with another. This flavoring hardens once the Pignolata is served. When serving, each pastry should be cut into small pieces and served to several people. The dessert was often served during Carnevale, the day before Ash Wednesday.
Pinza – The pizza cake, also known as putàna cake, is a traditional dessert flan of the Veneto region of Italy. However, “Pinza” can also refer to completely different desserts, such as bolognese pincers or Trieste pincers.
German desserts that start with P
Pfeffernüsse – Pfeffernüsse is a spice cookie popular among Germans, Mennonites, and other ethnic groups in North America. The Netherlands and Denmark also make similar cookies.
Prinzregententorte – Prinzregententorte is a traditional Bavarian cake that consists of at least six thin layers of sponge cake that are layered with chocolate buttercream. These layers are finished with a dark chocolate glaze.
Mexican desserts that start with P
Paletas – Paletas are ice pops with a liquid base and are used as a chilled snack on a stick. When ice pops are frozen, they are “quiescently” frozen, which means that they freeze while at rest, preventing the formation of ice crystals. It is held by the stick, which serves as a handle to make it easier to hold.
Palmier – A palmier, also known as a pig’s ear, palm heart, or elephant ear, is a French pastry shaped like a palm leaf or a butterfly. Cour de France is also called French hearts, shoe-soles, or glasses.
Pan de Muerto – Pan de Muerto is a kind of pan dulce traditionally baked during the weeks leading up to Dia de Los Muertos, between November 1 and November 2.
Pan dulce – Pan dulce, “sweet bread,” refers to various Mexican pastries. During the French occupation in the mid-1800s, Mexican pan dulce, as we know it today, rose to popularity after Spanish colonists, settlers, and immigrants introduced bread to Mexico.
Pastel de Queso – Pastel de Queso consists of several layers. Soft, fresh cheese, eggs, and sugar are the main ingredients. Usually, the bottom layer consists of crushed cookies, graham crackers, pastry, or sponge cake, if there is one.
Pastel de tres leches – Pastel de tres leches is a cake made with butter cake soaked in evaporated milk, condensed milk, and heavy cream. The cake is very light without butter, with many air bubbles.
Plátano Frito – Plátanos Fritos are popular Mexican dishes prepared by frying ripe plantains in hot oil until golden and crispy. There are both sweet and savory garnish options available when ordering fried plantains in Mexico.
Polvorón – Polvorón is a thick, soft, and crumbly Spanish shortbread made from flour, sugar, milk, and nuts. About 70 factories in Andalusia produce Polvorones and Mantecados as part of a syndicate.
French desserts that start with P
Pain d’épices – Pain d’épices refers to a quick bread or French cake. The ingredients of the rye cake were, according to Le Dictionnaire de l’Académie française, “rye flour, honey, and spices.”
Paris-Brest – Paris-Brest is a French dessert made from choux pastry and praline cream.
Pêche Melba – Pêche Melba consists of peaches smothered in raspberry sauce and topped with vanilla ice cream. French chef Auguste Escoffier invented it at London’s Savoy Hotel in 1892 or 1893 in honor of the Australian soprano Nellie Melba.
Pièce Montée – Pièce Montée, or dessert centerpieces, are sculptural confections created with confectioner’s paste, nougat, marzipan, and spun sugar.
Poire à la Beaujolaise – Poire à la Beaujolaise, or pear in wine, is a traditional dessert most commonly associated with the wine-growing region of Beaujolais and belongs to the cuisines of Burgundy and Lyon.
Poire belle Hélène – Poire belle Hélène comprises poached pears in sugar syrup and vanilla ice cream with chocolate syrup. This popular dish was invented around 1864 by Auguste Escoffier and named after the operetta La belle Hélène by Jacques Offenbach. Poached pears are replaced with canned pears and sliced almonds in simpler versions.
Pot de crème – Pot de crème is a loose French dessert custard that dates back to the 17th century. It also refers to the porcelain cups in which the dessert is served, which are “pots of custard” or “pots of cream.”
Plombières Ice-cream – Plombières is a French ice cream consisting of almond extract, kirsch, and candied fruit.
Pralines – A praline is a type of confection that consists of, at the very least, a variety of nuts – usually almonds, pecans, or hazelnuts – and sugar. As a third ingredient, the cream is a common choice.
Desserts that start with a different letter of the alphabet
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