| CANNOLI | Dessert of deep-fried tubes of pastry with a creamy filling, typically sweetened ricotta cheese (7) |
| STRUDEL | A baked sweet of Austrian origin, made of thin layers of pastry with a filling usually of fruit (7) |
| PROFITEROLE | Small case of choux pastry with a creamy filling (11) |
| CHEESEDANISH | Breakfast pastry with a creamy filling |
| APFELSTRUDEL | Baked sweet of Austrian origin, comprising thin layers of pastry with a filling usually of fruit (12) |
| SAMOSA | Folded triangle of pastry with a spicy filling |
| TWINKIE | Treat with a creamy filling |
| RUBIOLS | Typical Mallorcan pastry shaped in a semi-circle and usually with a sweet filling of jam or ricotta cheese, though on special feast days they can have savoury fillings (7) |
| MACARON | French name for a cake-like confection with halves made from egg white, sugar and almonds, and a creamy filling |
| BOUCHEE | Small pastry case with a creamed savoury filling, typically eaten as an hors d'oeuvre; French, 'mouthful' (7) |
| CASSATA | Italian dessert consisting of liqueur-moistened sponge cake layered with ricotta cheese, candied peel and chocolate (7) |
| BURRITO | A tortilla rolled around a filling, typically of minced beef and/or beans |
| FALAFEL | What Middle Eastern dish consists of deep-fried balls of mashed chickpeas? (7) |
| FRITTER | To squander or waste, like scattering little bits or shreds of deep-fried delicacies of battered food (7) |
| OREOPIE | Dessert with a cookie crust and creamy filling |
| RISSOLE | Small cake of deep-fried minced meat (7) |
| FELAFEL | Ball of deep-fried chickpeas (7) |
| ALFREDO | Served with a creamy cheese sauce |
| TEMPURA | It often consists of deep-fried shrimp and vegetables |
| TIDDLER | Roof worker eats skin of deep-fried fish (small portion) |
