14 Christmas Desserts From Around the World You Can Make at Home This Year

Every country has its own sweet way to say Merry Christmas. In France it is a chocolate log, in Italy a tall fluffy bread, in Japan a strawberry cake, and in Denmark a rice pudding with a hidden almond. These Christmas desserts carry hundreds of years of family stories, and you can bake every one of them in your own kitchen. Want more holiday baking? Try our cookie recipes everyone should bake once. Ready for a world tour on a plate? Pack your appetite..

Buche de Noel: The Chocolate Log Among Christmas Desserts in France

The French Buche de Noel is one of the most famous Christmas desserts on earth. It is a rolled sponge cake filled with cream and covered in chocolate frosting that looks like tree bark. The idea comes from the old tradition of burning a big yule log on Christmas Eve. Little meringue mushrooms and a snow of powdered sugar make it look like it came straight from a winter forest. Have you ever tried rolling a cake? It is easier than it looks.

You will need: 4 eggs, 1/2 cup sugar, 1/2 cup flour, 1/4 cup cocoa powder, 1 1/2 cups heavy cream, 3 tablespoons powdered sugar, 1 cup chocolate frosting or ganache, powdered sugar for snow.

How to make it: 1. Beat eggs and sugar until thick and pale, then fold in flour and cocoa. 2. Bake in a lined 10×15 pan at 375 F for 10 minutes. 3. Roll the warm cake in a towel and cool. 4. Unroll, spread whipped cream, and roll again. 5. Frost, drag a fork for bark lines and dust with sugar.

Germany: Buttery Stollen, One of the Oldest Christmas Desserts

Stollen comes from Dresden, Germany, where bakers have made it for more than 500 years. It is a dense, buttery sweet bread packed with raisins, candied peel and almonds, often with a rope of marzipan in the middle. After baking it gets brushed with butter and buried in powdered sugar. The shape is said to look like a baby wrapped in a blanket. Stollen keeps for weeks and tastes even better after a few days. Would you add the marzipan center?

You will need: 4 cups flour, 1 packet yeast, 3/4 cup warm milk, 1/3 cup sugar, 1 cup butter (divided), 1 egg, 1 cup raisins, 1/2 cup candied peel, 1/2 cup chopped almonds, 7 oz marzipan, powdered sugar.

How to make it: 1. Mix yeast, milk, sugar, flour, egg and half the butter into a dough. 2. Knead in fruit and nuts, then rise 1 hour. 3. Flatten into an oval, lay marzipan in the middle and fold over. 4. Rise 30 minutes, bake at 350 F for 45 minutes. 5. Brush with melted butter and coat in powdered sugar.

Italy: Tall and Fluffy Panettone

Panettone was born in Milan, and today Italians share millions of them every December. This tall, dome shaped sweet bread is light and airy, with candied orange and raisins in every bite. Real bakery panettone takes days of slow rising, but a simple home version still smells like an Italian Christmas. Like many Christmas desserts, it is best shared. Slice it thick, toast it with butter, or turn leftovers into French toast. Poll: A) plain with coffee, B) toasted with butter, or C) with a scoop of mascarpone?

You will need: 4 cups flour, 1 packet yeast, 1/2 cup warm milk, 1/2 cup sugar, 4 eggs, 1/2 cup soft butter, zest of 1 orange, 1 teaspoon vanilla, 3/4 cup raisins, 1/2 cup candied orange.

How to make it: 1. Mix yeast with milk and a little sugar. 2. Beat in eggs, sugar, flour, zest and vanilla, then knead in butter. 3. Fold in fruit and let rise until doubled. 4. Shape into a ball, place in a tall paper mold and rise again. 5. Bake at 350 F for 40 to 45 minutes.

United Kingdom: Little Mince Pies, Christmas Desserts in a Bite

In Britain, no Christmas is complete without mince pies. These small pastry tarts are filled with mincemeat, which today means a sweet mix of dried fruit, apple, spices and citrus, with no meat at all. Families often leave one out for Father Christmas on Christmas Eve, along with a carrot for the reindeer. A star shaped lid makes them look extra festive. How many do you think you could eat in one sitting?

You will need: 1 box refrigerated pie crust (2 crusts), 1 jar (about 14 oz) mincemeat, 1 egg beaten, powdered sugar for dusting.

How to make it: 1. Heat oven to 400 F and grease a muffin tin. 2. Cut 12 circles of pastry and press into the tin. 3. Fill each with a spoon of mincemeat. 4. Top with small pastry stars and brush with egg. 5. Bake 15 to 18 minutes, cool and dust with sugar.

Australia and New Zealand: Summer Christmas Desserts Like Pavlova

Christmas falls in summer down under, so a cool, fruity dessert makes sense. Pavlova is a big crisp meringue with a soft, marshmallow middle, topped with whipped cream and fresh berries. Both Australia and New Zealand proudly claim they invented it, named after the ballerina Anna Pavlova. Red and green fruit on top give it a Christmas look. Which side are you on in the great pavlova debate: Australia or New Zealand?

You will need: 4 egg whites, 1 cup sugar, 1 teaspoon white vinegar, 1 teaspoon cornstarch, 1 teaspoon vanilla, 1 cup heavy cream whipped, 2 cups mixed berries, kiwi slices.

How to make it: 1. Heat oven to 250 F. 2. Beat whites to soft peaks, then add sugar slowly until glossy. 3. Fold in vinegar, cornstarch and vanilla. 4. Spread into a 9 inch circle on parchment and bake 75 minutes, then cool in the oven. 5. Top with cream and fruit just before serving.

Mexico: Rosca de Reyes With a Hidden Surprise

In Mexico and Spain the season ends with Three Kings Day on January 6, and families share a Rosca de Reyes. This ring shaped sweet bread is decorated with candied fruit that looks like jewels on a crown. Inside, a tiny baby figure is hidden. Whoever finds it in their slice traditionally hosts a tamale party on February 2. It is one of the sweetest Christmas desserts to share with friends. Would you be happy or nervous to find the baby in your slice?

You will need: 4 cups flour, 1 packet yeast, 1/2 cup warm milk, 1/2 cup sugar, 3 eggs, 1/2 cup butter, zest of 1 orange, 1 teaspoon orange blossom water or vanilla, candied fruit strips, 1 small heat safe figurine or a whole almond.

How to make it: 1. Make a soft dough with all the dough ingredients and let rise 1 1/2 hours. 2. Roll into a long rope and form a ring. 3. Tuck the figure or almond underneath. 4. Decorate with candied fruit and rise 45 minutes. 5. Bake at 350 F for 25 to 30 minutes.

Mexico and Colombia: Crispy Bunuelos

Bunuelos are fried treats served all over Latin America at Christmas. In Mexico they are often thin, crisp rounds dusted with cinnamon sugar or drizzled with piloncillo syrup, while in Colombia they are soft cheese balls. Both are eaten warm with hot chocolate on cold nights. Few Christmas desserts are this crunchy. They shatter when you bite them, so keep a napkin close. Poll time: A) crispy cinnamon sugar or B) soft and cheesy?

You will need: 2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 2 tablespoons sugar, 1 egg, 2 tablespoons melted butter, 1/2 cup warm water, oil for frying, 1/2 cup sugar mixed with 1 tablespoon cinnamon.

How to make it: 1. Mix the dry ingredients, then add egg, butter and water to make a soft dough. 2. Rest 20 minutes and divide into 12 balls. 3. Roll each very thin. 4. Fry in 350 F oil until golden on both sides. 5. Drain and toss in cinnamon sugar.

Spain: Turron, the Crunchy Christmas Desserts of Alicante

In Spain, turron sits on almost every Christmas table. This nougat is made with honey, sugar, egg whites and lots of toasted almonds. There are two classic styles: hard and crunchy from Alicante, and soft and crumbly from Jijona. Today you can find versions with dried fruit, chocolate and even puffed rice. Homemade turron makes a lovely gift wrapped in parchment and string. Do you like your candy crunchy or chewy?

You will need: 1 cup honey, 1 cup sugar, 2 egg whites, 2 1/2 cups toasted almonds, 1/2 cup dried cranberries or chopped dried fruit, 2 sheets edible wafer paper (optional).

How to make it: 1. Line an 8 inch pan with wafer paper or parchment. 2. Heat honey and sugar to 300 F. 3. Beat egg whites stiff and slowly pour in the hot syrup. 4. Beat over low heat 10 minutes, then fold in almonds and fruit. 5. Press into the pan, cool overnight and slice.

Japan: Christmas Desserts Mean Strawberry Shortcake

In Japan, Christmas Eve means a light strawberry shortcake. These Christmas desserts are soft sponge layers, fluffy whipped cream and bright red strawberries, and the red and white colors feel perfect for the season. Many families order theirs from a bakery weeks ahead. It is not too sweet, so even people who skip dessert usually ask for a second slice. Would you choose this over a heavy chocolate cake?

You will need: 4 eggs, 2/3 cup sugar, 3/4 cup cake flour, 2 tablespoons melted butter, 2 tablespoons milk, 2 cups heavy cream, 3 tablespoons sugar, 1 pound strawberries.

How to make it: 1. Beat eggs and sugar until very thick, about 8 minutes. 2. Fold in flour, then butter and milk. 3. Bake in an 8 inch pan at 340 F for 30 minutes and cool. 4. Split into two layers and fill with whipped cream and sliced berries. 5. Frost with cream and crown with whole strawberries.

Denmark: Risalamande and the Lucky Almond

Danish families finish Christmas Eve dinner with risalamande, a cold rice pudding folded with whipped cream and chopped almonds, served under warm cherry sauce. One whole almond is hidden in the big bowl. Whoever finds it wins a small prize, and many people keep it secret in their cheek until everyone has finished. Of all the Christmas desserts here, it may be the most fun. It is creamy, cozy and so much fun. Who in your family would hide the almond the longest?

You will need: 1 cup short grain rice, 4 cups milk, 2 tablespoons sugar, 1 teaspoon vanilla, 1 cup heavy cream, 1/2 cup chopped almonds plus 1 whole almond, 1 jar cherry pie filling or cherry sauce.

How to make it: 1. Simmer rice and milk on low, stirring often, for 35 minutes. 2. Stir in sugar and vanilla and chill completely. 3. Whip cream and fold it into the cold rice with chopped almonds. 4. Hide one whole almond inside. 5. Serve with warm cherry sauce.

Austria: Jam Filled Linzer Cookies

Linzer cookies come from the famous Linzer torte, named after the city of Linz in Austria. The dough is rich with ground almonds or hazelnuts, and two thin cookies sandwich a layer of raspberry jam. The top cookie has a small star or heart cut out so the jam peeks through like stained glass. These cookies are Christmas desserts that also make great gifts. A snowy dusting of powdered sugar finishes them. Which jam would you pick: raspberry, apricot or strawberry?

You will need: 2 1/4 cups flour, 1 cup ground almonds, 1 cup soft butter, 2/3 cup sugar, 1 egg yolk, 1 teaspoon vanilla, 1/4 teaspoon cinnamon, 3/4 cup raspberry jam, powdered sugar.

How to make it: 1. Cream butter and sugar, then beat in yolk and vanilla. 2. Mix in flour, almonds and cinnamon and chill 1 hour. 3. Roll thin and cut circles, cutting small shapes out of half. 4. Bake at 350 F for 10 to 12 minutes. 5. Dust the tops with sugar, spread jam on the bottoms and sandwich.

Greece: Honey Soaked Baklava

In Greece, trays of baklava appear for Christmas and New Year celebrations. Paper thin layers of phyllo pastry are brushed with butter and filled with walnuts and cinnamon, then soaked in a honey syrup after baking. Each piece is crisp on top and sticky inside. It is one of the most loved Christmas desserts in the region. It looks hard, but it is mostly layering. Make it a day ahead, as it only gets better. Have you ever worked with phyllo dough?

You will need: 1 pound phyllo dough thawed, 1 cup melted butter, 3 cups chopped walnuts, 1 teaspoon cinnamon, 1 cup sugar, 1 cup water, 1/2 cup honey, 1 strip lemon peel.

How to make it: 1. Mix walnuts and cinnamon. 2. Layer 8 buttered phyllo sheets in a 9×13 pan, then sprinkle nuts. 3. Repeat layers, ending with 8 buttered sheets. 4. Cut into diamonds and bake at 350 F for 45 minutes. 5. Pour cooled syrup of sugar, water, honey and lemon over the hot baklava.

United Kingdom: Rich Christmas Fruit Cake

The British Christmas cake is not the dry fruitcake of old jokes. It is a moist, dark cake loaded with soaked raisins, cherries and spices. Many bakers make it weeks early and feed it a spoon of brandy or orange juice every week. Close to Christmas it gets a layer of marzipan and white icing. Among British Christmas desserts, it is the true classic. One slice with a cup of tea is pure comfort. Are you team fruitcake, or has it never won you over?

You will need: 3 cups mixed dried fruit, 1/2 cup orange juice or brandy, 1 cup butter, 1 cup brown sugar, 4 eggs, 2 cups flour, 1 teaspoon mixed spice, 1/2 cup chopped almonds, 1/2 cup candied cherries.

How to make it: 1. Soak the dried fruit in juice or brandy overnight. 2. Cream butter and sugar, then beat in eggs. 3. Fold in flour, spice, fruit, almonds and cherries. 4. Bake in a lined 8 inch pan at 300 F for about 2 1/2 hours. 5. Cool, wrap well and feed with juice or brandy weekly.

Netherlands: Tiny Spiced Pepernoten

Dutch children get pepernoten around Sinterklaas on December 5, often tossed by the handful at parties. These tiny cookies, also called kruidnoten, are crunchy and full of warm spices like cinnamon, nutmeg and clove. They are so small that you will eat them like popcorn. Kids love rolling the little balls. Which of these Christmas desserts would you add to your own holiday table this year? Tell us in the comments!

You will need: 1 cup flour, 1/2 cup brown sugar, 1/4 cup butter, 2 tablespoons milk, 1 1/2 teaspoons speculaas spice or pumpkin pie spice, 1/2 teaspoon baking powder, pinch of salt.

How to make it: 1. Mix flour, sugar, spice, baking powder and salt. 2. Rub in butter and add milk to form a dough. 3. Roll into marble size balls. 4. Place on a lined tray and flatten slightly. 5. Bake at 350 F for 12 to 15 minutes until crisp.