10 New York Snacks That Outsiders Can’t Say Right But Definitely Should Try

New York has a snack scene full of iconic treats with names that can twist your tongue but flavors that are impossible to forget.

From classic street bites to beloved local specialties, these snacks offer unique tastes that outsiders often mispronounce but quickly fall in love with.

Each bite delivers a taste of the city’s character, culture, and culinary creativity, proving that sometimes the best flavors are the ones you have to say carefully to enjoy fully.

1. Sfogliatelle (sfol-ya-TELL-eh)

Flaky, crisp, and shaped like seashells, these Italian pastries will make your taste buds dance with joy.

The layered dough creates a satisfying crunch before revealing a sweet ricotta filling, often flavored with citrus or cinnamon.

Found in Little Italy bakeries, locals call them “sfogliatelle” (not “sfo-glee-a-telly” like I embarrassingly did). Worth every awkward pronunciation attempt!

2. Zeppole (TSEP-po-leh)

Carnival season brings these puffy Italian doughnuts to street fairs across the five boroughs. Unlike regular donuts, zeppole are irregularly shaped balls of fried dough, generously dusted with powdered sugar.

Grab them warm from a street vendor for the authentic experience. The dough is light, slightly eggy, and utterly irresistible when fresh. Locals debate whether plain or filled versions reign supreme.

3. Arancini (ah-ran-CHEE-nee)

Crispy on the outside, gooey on the inside – these Sicilian rice balls are the ultimate handheld snack.

Stuffed with meat, peas, and cheese, then deep-fried to golden perfection, arancini means “little oranges” in Italian, referring to their shape and color.

Brooklyn’s Italian neighborhoods serve spectacular versions. One bite through the crunchy breadcrumb exterior reveals creamy risotto and a melty cheese center that’ll make you forget you ever mispronounced them!

4. Bialy (bee-AH-lee)

Bagel’s lesser-known but equally delicious cousin hails from Bialystok, Poland. Unlike bagels, bialys skip the boiling step and feature a depression in the center filled with onions instead of a hole.

The chewy yet tender dough has a satisfying bite. Jewish bakeries throughout the Lower East Side have preserved this traditional bread for generations.

Schmear it with cream cheese or enjoy it plain – either way, you’re tasting a piece of New York history.

5. Knish (kuh-NISH)

Square, round, or rectangular – these Eastern European pastries pack serious comfort in every bite.

The doughy exterior holds a filling typically made of seasoned mashed potatoes, though kasha (buckwheat groats), cheese, or spinach varieties exist too.

Yonah Schimmel’s Knishery on Houston Street has been serving them since 1910!

Hot mustard is the traditional condiment for potato knishes, adding a spicy kick to balance the starchy goodness inside.

6. Rugelach (RUG-uh-lakh)

Sweet little crescents of joy that Jewish grandmothers have perfected over generations.

The cream cheese dough creates a tender, flaky texture wrapped around fillings like chocolate, cinnamon-sugar, fruit preserves, or nuts.

Bakeries across the Upper West Side compete for rugelach supremacy. The name comes from Yiddish, roughly meaning “little twists” – appropriate for their shape.

These bite-sized treats are dangerously easy to pop in your mouth one after another!

7. Pączki (POHNCH-kee)

Fat Tuesday brings these Polish doughnuts to New York’s Greenpoint neighborhood in full force.

Richer than ordinary doughnuts thanks to eggs in the dough, pączki are filled with sweet jellies, custard, or rose hip jam. The tradition began as a way to use up ingredients before Lenten fasting.

Bakeries sell out early on Pączki Day, so arrive at dawn for the best selection. A dusting of powdered sugar or thin glaze tops these dense, satisfying treats.

8. Spumoni (spoo-MOH-nee)

Rainbow-colored Italian ice cream that puts Neapolitan to shame! Traditional spumoni layers chocolate, pistachio, and cherry ice creams, often mixed with candied fruits and nuts for texture contrast.

Brooklyn’s old-school Italian ice cream parlors serve the most authentic versions.

Originally from Naples, spumoni arrived with Italian immigrants in the late 19th century. The name derives from “spuma” (foam), referring to its light, airy texture compared to denser gelato.

9. Sfincione (sfin-CHO-nay)

Sicily’s answer to pizza will make you forget regular slices exist. This thick, spongy focaccia-like bread comes topped with tomatoes, onions, anchovies, and breadcrumbs rather than heavy cheese.

The name derives from the Latin word for “sponge,” describing its airy texture. Found in Sicilian bakeries throughout Queens, sfincione is typically served at room temperature.

The complex flavor combination – savory, slightly sweet tomatoes with salty anchovies – creates an unforgettable taste experience.

10. Struffoli (stroo-FOH-lee)

Tiny honey-soaked dough balls that create a sticky, sweet mountain of goodness on holiday tables.

These Neapolitan treats feature lemon-scented dough formed into marble-sized spheres, fried until golden, then tossed in warm honey.

Italian bakeries in the Bronx pile them high during Christmas season. Colorful sprinkles and candied fruits add festive flair.

The best struffoli achieve perfect balance – crisp exterior giving way to tender insides, all gloriously coated in citrusy honey.