From Nanaimo Bars to Nun’s Puffs to Natillas, these desserts that start with N are perfect for any occasion.
Desserts That Start With N
1. Nanaimo Bar
Nanaimo Bars are a classic Canadian dessert originating from the city of Nanaimo, British Columbia.
This sweet treat consists of three layers: a wafer crumb-based layer, custard-flavored butter icing and chocolate ganache.
The bar is often served chilled and can be cut into small squares or bars for easy sharing.
When it comes to serving Nanaimo Bars there are several options available depending on your preference.
They can be enjoyed cold straight out of the fridge or at room temperature if you prefer them softer in texture.
2. Neenish Tart
The Neenish tart is a classic Australian pastry that has been around for generations.
It’s made with two layers of shortcrust pastry filled with jam and cream, then topped with a layer of icing.
The tart is usually decorated with half a walnut on top, giving it its distinctive look.
It’s believed the Neenish tart originated in Australia during the early 1900s as an afternoon tea treat or dessert platter item.
This sweet treat was named after its creator, Mrs Neneh Smith who created it while living in Melbourne at the time.
3. New York Cheesecake
The larger, richer and more indulgent cousin of the traditional cheesecake.
Regular cheesecake relies on heavy cream and sour cream to thin the batter and create a silkier, creamier texture.
New York cheesecake is heavy on the cream cheese which is why it’s so dense and rich.
Extra cream cheese isn’t the only thing that makes New York cheesecake so special.
4. Nun’s Puffs
Nun’s puffs are a classic pastry that have been around for centuries.
They are small, light pastries made from choux pastry dough and deep-fried until golden brown and crispy.
The traditional filling is sweetened whipped cream or custard, but they can also be filled with other ingredients such as jam or chocolate ganache.
Before serving, the puffs are usually dusted with powdered sugar to give them an extra touch of sweetness.
Making nun’s puffs at home requires some skill in working with choux pastry dough, which is a type of French pastry dough that uses eggs and butter to create a light yet crisp texture when cooked.
Natillas is a traditional Spanish dessert that has been around for centuries.
It’s a creamy custard-like pudding made with milk, sugar, eggs, and vanilla extract.
The texture of the natillas is smooth and silky, while its flavor is sweet and slightly eggy.
Natillas are usually served chilled in individual cups or ramekins but can also be enjoyed warm.
A popular way of eating these delicious treats is by topping them off with some freshly whipped cream or crumbled cookies like Maria biscuits – which are commonly found throughout Spain – adding an extra layer of sweetness that pairs perfectly with the rich flavors of this classic Spanish dessert.
6. Norman Tart
Norman Tart is a classic British dessert that has been around since the late 19th century.
It’s made up of a buttery shortcrust pastry base, topped with layers of custard and jam, and finished off with a meringue topping.
The tart is usually served cold or at room temperature.
The combination of sweet and tangy flavors makes this dessert truly unique.
The shortcrust pastry provides an earthy flavor while the creamy custard balances out the sweetness from the jam layer on top.
The meringue adds texture to the tart as well as providing sweetness to balance out all other flavors in this dish.
Nonpareils are small, round confections that have been around for centuries.
They consist of a crunchy sugar shell with a soft center.
The name nonpareil is derived from the French phrase “non pareil” which means “without equal” or “unparalleled”.
Nonpareils were first created in France during the 17th century and quickly became popular throughout Europe and North America.
They were originally made by hand using molds, but modern production methods allow them to be mass-produced more easily.
Nonnevot is a traditional French pastry that has been enjoyed for centuries.
It is made with puff pastry dough, filled with almond cream and topped with sugar glaze.
The name “nonnevot” comes from the old French word for “nun” as it was traditionally served in convents.
Nonnevot requires only a few simple ingredients to make; puff pastry dough, almond cream, egg whites, butter and sugar glaze.
Nonnevots are best served warm but can also be enjoyed at room temperature or chilled depending on preference. They pair well with coffee or tea for an afternoon snack or dessert after dinner.
9. Nǎiyóu sū bǐng
Nǎiyóu sū bǐng is a traditional Chinese pastry that has been enjoyed for centuries.
It is made with wheat flour, sugar, and lard or vegetable oil.
The dough is then rolled into thin sheets and cut into small pieces before being deep-fried until golden brown.
The result is a crispy yet chewy pastry that can be served either plain or filled with sweet fillings such as red bean paste, taro paste, or even custard cream.
Nǎiyóu sū bǐng can be served either warm or cold but they are best enjoyed when freshly fried.
Nougat is a traditional confectionery made from sugar or honey, roasted nuts, and sometimes chopped candied fruit.
It has been enjoyed for centuries in many different countries around the world.
The origin of nougat can be traced back to ancient times when it was known as “turun” in Arabic-speaking countries.
In Europe, nougat was first mentioned by Italian poet Giovanni Boccaccio in 1375.
The French word “nugace” (meaning nutty) was used to describe this sweet treat during the 16th century and eventually evolved into the modern word “nougat”.
Nunt is a traditional French pastry that has been around since the 16th century.
It is made with a light, flaky dough filled with either sweet or savory ingredients.
The most common filling for nunt is almond paste, but it can also be filled with other fillings such as chocolate, jam, cheese, and fruit.
Nunt is usually served as an accompaniment to coffee or tea and can be found in many bakeries throughout France.
The dough used to make nunt is similar to puff pastry but much lighter and more delicate.
12. Nazareth Cookies
Also known as sugar cookies, they are believed to have originated in the mid-1700s in Nazareth, Pennsylvania.
The sugar cookie is believed to have originated in the mid-1700s in Nazareth, Pennsylvania.
German Protestant settlers created a round, crumbly and buttery cookie that came to be known as the Nazareth Cookie.
13. Nut Brittle
A confectionery dessert consisting of flat broken pieces of hard sugar candy embedded with nuts such as pecans, almonds, or peanuts, which are usually less than 1 cm thick.
Brittle is a type of confection consisting of flat broken pieces of hard sugar candy embedded with nuts such as pecans, almonds, or peanuts, which are usually less than 1 cm thick.
A type of confection prepared with sugar, corn syrup, peanuts, and butter that has the flavor of buttery, caramelized sugar surrounding a flat layer of peanuts.
14. New Hampshire Fried Pie
Historically in the American South, fried pies were known as “Crab Lanterns”, a term that dates back to at least 1770, and may originate from crab apple pies that had slits for ventilation, thus resembling a lantern.
New Hampshire fried pies were popular with U.S. president Franklin Pierce.
Fried pies, also known as Fry pies, are mainly dessert pies that are similar to turnovers, except that they are smaller and fried. The fruit filling is wrapped in the dough, similar to the dough of a pie crust.
15. No-Bake Cheesecake
A no-bake cheesecake “sets” by chilling in the fridge. The no-bake version is a lot softer and almost mousse-like.
Cream cheese was invented in 1872 by American dairyman William Lawrence of Chester, New York.
The textures of these two cheesecakes are totally different. The no-bake version is a lot softer and almost mousse-like. Both are absolutely delicious.
16. Nectarine Upside-Down Cake
An upside-down cake is a cake that is baked “upside-down” in a single pan, with its toppings at the bottom of the pan.
It’s made with nectarines instead of traditional pineapple.
Nectarines have a very smooth, thin skin that doesn’t need to be removed before baking, though you can remove it with a knife or a vegetable peeler, if you prefer.
The skin typically comes off more easily than fuzzy peach skins do. As with peaches, there are two types of nectarines: freestone and clingstone.
This simple cake consists of cake batter poured over pineapple, brown sugar and butter usually in a skillet. Sometimes nuts and maraschino cherries are added.
It is then baked and flipped out onto a platter so the bottom becomes the top. Hence the name “upside down”.
17. Nesquik Chocolate Brownies
In general, Nesquik can be used instead of cocoa powder as a substitute.
These brownies made with Nesquik are baked in an 8 inch pan. They are dense and fudgy and sweet.
A chocolate brownie or simply a brownie is a square or rectangular chocolate baked confection. Brownies come in a variety of forms and may be either fudgy or cakey, depending on their density. Brownies often, but not always, have a glossy “skin” on their upper crust.
18. New England Spider Cake
Cornmeal, sweet syrup, and heavy cream are the building blocks of this simple dessert.
Cleverly named for the leggy cast iron skillet that was used to set on top of open fires, it’s a cream-soaked sweet cornbread sensation.
Some recipes claim the name comes from the spider-like veins of cooked cream that run through the finished cake.
A ‘Spider’ is also an eighteenth-century name for a skillet that had three long legs so it could sit above the coals of a hearth fire.
19. No-Bake S’mores
These No-Bake S’mores Treats only have 4 ingredients and taste just like S’mores.
Golden grahams taste just like graham crackers with marshmallows and chocolate.
No Bake S’mores Bars are made with Golden Grahams, melted chocolate and marshmallows.
This delicious no bake dessert recipe comes together in just a few minutes and tastes just like s’mores, without the mess or the campfire!
20. Nutmeg Muffins
These are baked, cupcake-shaped foods flavored with nutmeg.
Also known as “American muffins” in Britain, or just “muffins” in the U.S.
Muffins are available in other sweet varieties such as blueberry, corn, bran, lemon or banana flavors.
The nutmeg provides a nice change of pace from other muffins that are seasoned with cinnamon.
Noghl are small, bite-sized balls of pure bliss.
They’re made from a mixture of ground almonds, sugar, and rose water, and then covered in a thin layer of crunchy crushed nuts.
Every bite is a burst of flavor, with the sweetness of the sugar, the fragrance of rose water, and the crunch of the nuts.
These little treats are a staple in Middle Eastern and Persian cuisine, and they’re often served during special occasions, like weddings and festivals.
They’re sweet, nutty, and oh-so-delicious. You won’t be able to stop at just one!
22. Nut Roll
This delicious treat is a soft and sweet pastry, filled with a mixture of ground nuts, sugar, and cinnamon.
The filling is wrapped up in a fluffy, buttery dough, and then baked to golden perfection.
The result is a pastry that’s flaky, nutty, and bursting with flavor in every bite.
Nut rolls are a popular dessert in Eastern European countries, and they’re often enjoyed as a sweet snack or for breakfast with a cup of coffee.
They’re also a staple during special occasions, like Christmas and Easter.
23. Nam Khaeng Sai
Nam Khaeng Sai is a sweet, sticky snack made from glutinous rice flour, sugar, and coconut milk.
The mixture is molded into small balls and then rolled in a mixture of shredded coconut and sesame seeds.
This delicious treat is a popular snack in Southeast Asian countries, and it’s often enjoyed as a sweet snack or as a dessert.
The sticky texture, combined with the sweetness of the sugar and the fragrance of the coconut and sesame, makes for a truly irresistible snack.