American pastries: top 10 iconic desserts, history and recipes

American pastries hold a unique place in the global culinary world. Generous, creative, and often spectacular, they embody the American spirit: a love for XXL portions, bold flavor combinations, and an unmatched ability to turn simple recipes into global cultural icons.

From New York cheesecake to fudgy brownies, soft cookies, and glazed donuts, these desserts have long crossed the borders of the United States to appear in bakery displays worldwide. Their success lies as much in their comforting taste as in their ability to tell a story—the story of America and its culinary melting pot.

While French people’s favorite pastries remain rooted in traditional French culture, American creations have won over the hearts of French food lovers, bringing a touch of novelty and originality to our sweet habits. Let’s explore together the 10 must-try American pastries, their fascinating history, and what makes them universally loved.

Origins and history: Cheesecake has its roots in ancient Greece, but it became the iconic dessert we know today in New York. In 1872, an American farmer tried to replicate the French Neufchâtel cheese and accidentally created Philadelphia cream cheese, the key ingredient in New York cheesecake.

The New York version stands out for its ultra-creamy and dense texture, achieved using only cream cheese (no heavy cream), whole eggs, and baking in a water bath. Brooklyn’s Junior’s Restaurant, opened in 1950, claims to serve “the best cheesecake in the world” and remains a definitive reference.

Modern variations: Today, cheesecake comes in endless varieties: berries, salted caramel, chocolate, matcha, Oreo, or even savory for appetizers. French pastry chefs have embraced and elegantly reinvented it, sometimes lightening the texture while keeping its characteristic creaminess.

Origins and history: The legend of the brownie is as delightful as the cake itself. According to the most popular story, it was created by accident in 1893 at the Chicago World’s Fair. A cook forgot to add baking powder to a chocolate cake, resulting in the dense, fudgy texture we know today.

Another story attributes the invention to Bertha Palmer, a Chicago socialite, who asked her chef to create a chocolate dessert that could be eaten at receptions without utensils. The result: a square of pure chocolate bliss, somewhere between cake and fudge.

Fudgy vs. cakey debate: Brownie lovers are divided between the “fudgy” (soft, almost molten center) and “cakey” (airy, more like a cake) versions. Some add nuts, white chocolate chips, caramel, or even peanut butter. In France, brownies have conquered all bakeries, often served with a scoop of vanilla ice cream.

Origins and history: The chocolate chip cookie, the most iconic version of the American cookie, was born in 1938 thanks to Ruth Graves Wakefield, owner of the Toll House Inn in Massachusetts. Lacking enough cocoa to make chocolate cookies, she added Nestlé chocolate chunks to the dough, expecting them to melt evenly. To her surprise, they held their shape, creating the famous chocolate chip cookie.

Nestlé quickly bought the recipe in exchange for a lifetime supply of chocolate and printed it on their chocolate bars, sparking a worldwide phenomenon. In 1997, Massachusetts officially declared the chocolate chip cookie the “state cookie.”

Cookie invasion: Today, American cookies have taken over the world. Soft and loaded with chocolate chips, they come in countless variations: double chocolate, M&M’s, pecan, peanut butter, oatmeal raisin, or red velvet. Specialty stores like Ben’s Cookies, Levain Bakery, and Cookie Love have made the XXL cookie a true gourmet experience.

Origins and history: The donut (or doughnut) originates from “olykoeks” (oily cakes) brought to the United States by Dutch settlers in the 17th century. These round, holeless pastries were often undercooked in the center. Legend has it that in 1847, a 15-year-old sailor named Hanson Gregory, frustrated with the raw center, cut out the middle using a tin lid, creating the characteristic hole.

Donuts reached their golden age in the 20th century with the opening of Krispy Kreme in 1937 and Dunkin’ Donuts in 1950. These chains made the donut a symbol of American culture, associated with morning coffee and police officers (immortalized in countless films and TV shows).

Contemporary donut mania: The 2010s saw the explosion of artisanal and creative donuts. New bakers offer gourmet versions with sophisticated glazes (matcha, passion fruit, yuzu), inventive fillings (diplomat cream, whipped ganache, lemon curd), and spectacular decorations. The cronut, a croissant-donut hybrid created by Dominique Ansel in 2013, caused massive queues in New York.

To make all these American pastries, discover our moulds and professional baking equipment. We select products suited to professional needs to ensure perfect results with every preparation.

Origins and history: The expression “As American as apple pie” illustrates how deeply this dessert is rooted in U.S. cultural identity. However, apple pie was not born in America: the first recipes date back to 14th-century England, brought over by British colonists.

What sets American apple pie apart is its generosity: a plentiful filling of apples (often local varieties like Granny Smith or Honeycrisp) cut into large chunks, spiced with cinnamon and nutmeg, all encased in a double flaky crust, often with a lattice pattern on top. It is traditionally served warm, accompanied by a scoop of vanilla ice cream or a slice of cheddar (a longstanding tradition particularly common in Vermont).

Patriotic symbolism: During World War II, American soldiers claimed to fight “for Mom and apple pie,” reinforcing its status as a national symbol. Even today, apple pie remains the dessert of choice for major American celebrations: Thanksgiving, Fourth of July, and family gatherings.

Origins and history: Carrot cake traces its roots to medieval Europe, when sugar was rare and expensive. Cooks used naturally sweet vegetables like carrots or parsnips to sweeten their cakes. In the United States, carrot cake reached its peak in the 1960s–1970s, fueled by the hippie movement and growing interest in healthier foods.

The American version is moist and dense, thanks to grated carrots that provide softness and sweetness. Chopped nuts, raisins, pineapple, cinnamon, and nutmeg are often added. The key element is the famous cream cheese frosting: a creamy topping made from cream cheese, butter, powdered sugar, and vanilla, creating a perfect tangy contrast.

International success: Carrot cake has conquered the world and is now on the menu of most coffee shops and tea rooms. Its reputation as a “slightly healthy cake” (thanks to carrots and nuts) makes it a guilt-free dessert, even though the frosting remains indulgent.

Origins and history: Pumpkin pie is inseparable from Thanksgiving, the U.S. national holiday celebrated on the fourth Thursday of November. Pumpkins were grown by Native Americans long before European settlers arrived, who learned to cook them and created this iconic pie, probably as early as the 17th century.

The traditional recipe combines pumpkin puree (often “Sugar Pie Pumpkin”) with eggs, cream, sugar, and a spice mix called “pumpkin spice”: cinnamon, ginger, nutmeg, cloves, and sometimes cardamom. This creamy mixture is poured into a shortcrust pastry and baked until silky. It is served warm or cold, often with whipped cream.

The Pumpkin Spice phenomenon: Since the 2000s, Starbucks’ “pumpkin spice latte” has sparked a cultural phenomenon. Every fall, this flavor takes over the U.S.: coffee, candles, yogurt, cereals, beer… Pumpkin spice has become a quasi-religious seasonal marker.

Origins and history: The American muffin is completely different from the English muffin (a small, flat, toasted bread). The modern muffin emerged in 19th-century U.S., likely derived from “quick bread” recipes (yeast-free breads).

Its main feature: a generous domed top that rises above the mold, affectionately called the “muffin top.” The texture is soft and airy, never dry. American muffins come in sweet (blueberry, chocolate chip, banana-nut, lemon-poppy) or savory (cheddar-bacon, spinach-feta) versions.

The muffin, breakfast ally: In the U.S., muffins are a breakfast staple, often served with coffee. Coffee shops offer a wide selection, warmed and served with butter. In France, muffins have become a popular bakery alternative to the traditional pain au chocolat.

Origins and history: Red Velvet Cake is surrounded by mystery and legends. Its most likely origin dates back to the 19th century, when bakers used natural cocoa (non-alkalized), which turned reddish when combined with acidic buttermilk. The term “velvet” referred to its fine, silky texture.

The modern bright red version appeared in the 1920s–1930s, popularized by New York’s Waldorf-Astoria restaurant. During the Great Depression, a food coloring seller distributed the recipe with his products, promoting Red Velvet. It gained renewed popularity in the 1980s thanks to the film “Steel Magnolias,” where it played a central role.

Cake for special occasions: Traditionally layered, Red Velvet is topped with a generous white cream cheese frosting that contrasts beautifully with its deep red color. It has become the cake of choice for weddings, birthdays, and celebrations, embodying elegance and indulgence.

Origins and history: Pecan pie is deeply rooted in the culture of the U.S. South, the birthplace of pecans. The oldest recipes date back to the 19th century, but it became standardized in the 1930s, notably thanks to Karo (corn syrup), which printed a recipe on its bottles.

The traditional recipe combines whole or chopped pecans with a very sweet filling made of corn syrup, sugar, butter, and eggs, baked in shortcrust pastry to achieve a sticky, caramelized texture. It is an extremely rich dessert, with a pronounced caramel and toasted nut flavor.

Southern dessert par excellence: Pecan pie is a must during year-end holidays, especially Thanksgiving. In the South, many families pass down secret recipes from generation to generation. Some versions include bourbon, chocolate, or molasses for added depth. It is served warm, often with a generous scoop of vanilla ice cream or a dollop of whipped cream.