| CANNOLI | Italian dessert of deep- fried pastry tubes with a creamy filling, typically of sweetened ricotta cheese (7) |
| MILLEFEUILLE | A rich confection of layers of puff pastry with a filling typically of jam or cream (12) |
| BURRITO | A tortilla rolled around a filling, typically of minced beef and/or beans |
| PROFITEROLE | Small case of choux pastry with a creamy filling (11) |
| TWINKIE | Treat with a creamy filling |
| BEIGNET | In the US, a square, deep-fried pastry served hot and sprinkled with icing sugar (7) |
| MACARON | French name for a cake-like confection with halves made from egg white, sugar and almonds, and a creamy filling |
| ZABAGLIONE | Italian dessert of egg yolks whipped into a froth with sugar and marsala wine, typically served warm in a glass (10) |
| BOUCHEE | Small pastry case with a creamed savoury filling, typically eaten as an hors d'oeuvre; French, 'mouthful' (7) |
| KAZOO | Musical instrument consisting of a tube with a strip of catgut that makes a buzzing sound when hummed into (5) |
| PANNA | An Italian dessert of sweetened cream thickened with gelatine and moulded (5,5) |
| COTTA | An Italian dessert of sweetened cream thickened with gelatine and moulded (5,5) |
| VERONIQUE | French word for a dish of sole, turbot, scallops or chicken served with a creamy vermouth sauce with Muscat grapes (9) |
| CHURRO | Deep-fried pastry |
| RISSOLE | Savory deep-fried pastry |
| FENNELCAKE | Seasoned deep-fried pastry? |
| SAMOSA | Deep-fried pastry |
| TIRAMISU | An Italian dessert of sponge soaked in coffee and marsala layered with mascarpone and chocolate (8) |
| FLUMES | Slides in the form of long and winding tubes with streams of water running through them, descending into a purpose-built pool (6) |
| BURETTE | What is a graduated glass tube with a tap, used in a laboratory? (7) |
