Simnel Cake is a light fruit cake with two layers of almond paste or marzipan, one in the middle and one on top, that is toasted, and eaten during the Easter period in the United Kingdom, Ireland and some other countries.

Koulourakia is a traditional Greek dessert, typically made around Easter to be eaten after Holy Saturday. They are a butter-based pastry, traditionally hand-shaped, with egg glaze on top.

Folar is a traditional Portuguese bread served at Easter. The recipe varies from region to region and it may be sweet or salty. It is traditional to offer folar to godfathers and priests at Easter, in imitation of the distribution of bread at the Last Supper.

Bacalao, salted dried codfish, is the defining ingredient in traditional Puerto Rican fish stew, but salt cod requires overnight soaking and several rinses in cool water before it can be used, so we opt for fresh fish in this quick version. Serve with crusty rolls to soak up the juices.

The colourful mona de Pasqua is a traditional Catalan Easter cake symbolizing spring and the end of Lent. Although there are numerous versions of the cake, it most usually consists of a sweet brioche dough that is stuffed with candied fruit and topped with hard-boiled eggs. Many versions of the cake are filled with cream, chocolate, or fruit jam, and covered with almonds or crème brûlée. The cakes are typically decorated with inedible baby chicks, chocolate eggs, or figurines of …

It is an Easter bread eaten in Eastern European countries. Paska is made with milk, butter, eggs, flour, and sugar, except in Romania, where the recipe most commonly includes sweet cream, cottage cheese, and/or sour cream along with eggs, sugar, raisins, and rum. An egg and water mixture is used as a glaze.