Chopped nuts, delicate filo pastry and a sweet syrup or honey are all you need to make this heavenly snack. The pastry has a huge range of regional variations, using different types of nuts, spices and syrup flavours such as rosewater and orange flower.
As sweet as they are colourful, dadar gulung is a popular street food snack from Indonesia. The pancakes are made with coconut milk and coloured green with pandan, before being filled with a sticky mixture of grated coconut, palm sugar and pandan leaf.
These filled semolina biscuits are as nice to eat as they are to look at. Made using a special mould, which gives them that distinctive patterned finish, ma'amoul are deliciously buttery and filled with dried fruits or nuts such as figs, dates, pistachios and walnuts.
This traditional campfire treat is one that most Americans will have fond childhood memories of. With marshmallow and chocolate sandwiched between two graham crackers, it's melted into a gooey, sticky-sweet mess that might not be neat to eat but is definitely scrumptious.
Eaten throughout Africa, plantain chips are a close cousin of crisps (more on those later). A little like bananas, but typically used in savoury dishes, plantains are thinly sliced and fried to make crunchy and crispy chips, which are usually lightly salted to let their natural flavour shine through
The sticky, exquisitely sweet koeksister is a kind of doughnut with a pretty plaited shape. The name derives from the Afrikaans word koek – which is also the origin of the word cookie via Dutch – meaning cake. Some say sister comes from sissen, meaning sizzle, while others think the intertwined strands of dough symbolise sisters.
Each of these pillowy balls of fried dough contains a juicy morsel of octopus. Made on a special takoyaki grill, they're quickly turned as they cook to form their round shape, making them easy to pop in your mouth in a single bite. Takoyaki are drizzled with a sweet sauce, resulting in a sticky, soft snack that bursts with flavour.