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Saint Martin
Coconut Tart
A pastry filled with grated coconut, sugar, and spices; a local bakery specialty in Anguilla, often served with vanilla ice cream; a classic island dessert. Across the islands this coconut-filled tart is baked as a bakery sweet, with local notes ranging from Anguillian spice to Sint Maarten and Cayman fillings.
Aruba
Pastechi
A traditional Aruban breakfast and snack: a deep-fried crescent pastry filled with cheese, chicken, beef, tuna, or vegetables, seasoned with onion, green pepper, celery, raisins, cumin, nutmeg, and hot pepper.
Bonaire
Pastechi
Bonaire's street food; crescent-shaped deep-fried dough with a sweet hint; fillings include cheese (traditionally Edam), chicken, fish (tuna, red snapper, mahi-mahi), beef, and vegetables; dough lighter than empanadas; sold at early morning stands along Kralendijk boulevard; a Bonairean tradition.
Paris, France
Crescent-shaped laminated pastry, buttery and flaky, adapted from the Austrian kipferl.
Sint Maarten
Guava Tart
Sweet tart made with guava filling in flaky pastry crust; handcrafted by local elders on Sint Maarten and Saint-Martin
Saint Martin
Guavaberry Tart
Special seasonal tart made with guavaberry jam, cinnamon, almond extract, and shortcrust pastry; closely linked to the holiday season on Sint Maarten and Saint-Martin
Sint Maarten
Pastechi
Crescent-shaped deep-fried pastry with sweet dough, filled with cheese, beef, chicken, tuna, or vegetables; similar to empanadas but with wheat flour crust; a popular street food and breakfast item on Sint Maarten.
Venezuela
Empanada
Half-moon of maize dough — not wheat — filled with cheese, shredded beef, black beans or shark, and deep-fried until the shell blisters.