19 Dessert Names Everyone Mispronounces And How To Say Them Right
Ever been at a fancy restaurant, confidently ordering dessert only to have the waiter subtly correct your pronunciation? I’ve been there, and it’s mortifying!
Food names from different cultures can twist our tongues into knots, especially those sweet treats with exotic origins.
Let’s master these tricky dessert pronunciations together so you can order with confidence next time.
1. Tiramisu: Not ‘Tira-Mee-Soo’
The Italian pick-me-up dessert that makes coffee-lovers swoon is often butchered in English. Properly pronounced as ‘tee-rah-mee-SOO’ with emphasis on the last syllable, this layered delight deserves respect when ordering. Last summer in Rome, I watched a server smile knowingly as tourists ordered ‘TEER-uh-muh-sue’ all day long.
The name literally means ‘pick me up’ or ‘cheer me up’ in Italian, referring to the energizing effects of the espresso-soaked ladyfingers. For pronunciation perfection, remember it’s four syllables with a soft ‘t’ at the beginning and a stressed ‘soo’ at the end. Master this one, and Italian servers might just give you an approving nod!
2. Macaron: Not ‘Macaroon’
French patisserie’s crown jewel often gets confused with the coconut cookie macaroon. The correct pronunciation is ‘mah-kah-ROHN’ with a nasal French inflection on the final syllable – not ‘mack-uh-ROON.’ My first attempt at ordering these colorful treats in Paris left my French friend in stitches. These delicate almond meringue sandwiches filled with ganache or buttercream have become Instagram darlings, but their name remains a pronunciation pitfall.
Remember the French ‘r’ is pronounced from the back of the throat, and there’s no emphasis on the first syllable like in ‘macaroon.’ Fun fact: these meringue cookies were popularized by the French queen Marie Antoinette long before they became social media stars!
3. Mille-Feuille: Not ‘Milly-Foil’
This fancy French pastry with a thousand layers (literally what the name means) trips up even seasoned dessert enthusiasts. The correct pronunciation is ‘meel-FUH-yuh’ – not ‘millie-foy-lee’ as I embarrassingly called it at my cousin’s wedding. The pastry chef actually winked and whispered the correct pronunciation to save me further humiliation.
This Napoleon pastry consists of delicate puff pastry layers alternating with pastry cream, topped with icing or powdered sugar. The trick is remembering it’s a French word where the final consonants are often silent. Practice saying ‘meel’ (like meal) followed by ‘fuh’ and ending with a soft ‘yuh’ sound. Your French friends will be impressed, and you’ll order like a true Parisian!
4. Churro: Not ‘Choo-Row’
These Spanish fried dough treats aren’t pronounced with an English ‘ch’ sound. The proper pronunciation is ‘CHOO-roh’ with a rolled ‘r’ and emphasis on the first syllable – never ‘chew-ROW’ as my brother insists on saying. During my trip to Madrid, street vendors would smile when I’d attempt the proper Spanish pronunciation with that distinctive rolled ‘r.’
These ridged, sugar-dusted sticks of fried dough are traditionally dipped in thick hot chocolate and eaten for breakfast or as a late-night snack. The key is the soft ‘rr’ sound and keeping the ‘o’ short – not drawn out like in English. Say it quickly with confidence, and you’ll sound like you know your Spanish street food. ¡Delicioso!
5. Pączki: The Polish Tongue-Twister
These Polish donuts cause more pronunciation panic than perhaps any other dessert on this list. Say ‘POHNCH-kee’ (singular: POHNCH-ek) – not ‘pack-zee’ which I called them until a Polish grandmother gently corrected me at a bakery. Fat Tuesday celebrations wouldn’t be complete without these rich, filled donuts that put regular donuts to shame.
The key to pronouncing this word is the nasal ‘ą’ sound, similar to the French ‘on’ but with a hint of ‘w’ afterward. These jam-filled, sugar-dusted treats were traditionally made to use up lard, sugar and fruit before Lenten fasting began. Mastering this pronunciation might take practice, but bakery workers during Pączki Day will appreciate your effort to honor this delicious Polish tradition!
6. Babka: Not ‘Bob-Kuh’
This twisted bread of Eastern European Jewish origin deserves proper pronunciation respect: ‘BAH-pkah’ with emphasis on the first syllable. I once called it ‘baby-kah’ at my friend’s Hanukkah celebration and haven’t lived it down since. The name actually means ‘grandmother’ in several Slavic languages, which makes sense considering its homey, comforting nature.
This braided yeast cake typically features chocolate or cinnamon swirled throughout layers of dough, creating a marbled effect when sliced. The key is giving proper weight to both ‘b’ sounds and keeping the ‘a’ sounds short and crisp. Whether chocolate or cinnamon is your preference, pronouncing babka correctly will earn you respect at Jewish bakeries and holiday gatherings alike!
7. Clafoutis: Not ‘Cla-Foot-Is’
This rustic French fruit dessert causes pronunciation anxiety for many English speakers. The correct way is ‘klah-foo-TEE’ with emphasis on the last syllable – definitely not ‘cla-FOOT-is’ as I once announced to a table of French exchange students. Their stifled laughter taught me a valuable lesson about French pronunciation rules.
This custardy baked dessert traditionally features black cherries suspended in a thick flan-like batter, though modern versions use various fruits. The ‘s’ at the end is silent (as with many French words), and the ‘ou’ is pronounced like ‘oo’ in ‘food.’ Originally from the Limousin region of France, authentic clafoutis should contain unpitted cherries, as the pits release an almond-like flavor during baking. Pronunciation mastery is definitely the cherry on top!
8. Eclair: Not ‘E-Claire’
This oblong French pastry filled with cream and topped with chocolate icing isn’t pronounced like the English name ‘Claire.’ Say ‘ay-CLAIR’ with emphasis on the second syllable and a slight roll of the ‘r’ at the end. My childhood attempts at ordering these at fancy bakeries always resulted in gentle corrections from pastry chefs.
The name actually means ‘lightning’ in French, possibly referring to how quickly they’re eaten or their gleaming frosted tops. The key is the French ‘e’ sound (like ‘ay’ in ‘say’) and giving proper emphasis to the second syllable. These choux pastry delights date back to the 19th century in France and remain one of the most recognizable French pastries worldwide. Master this pronunciation, and you’ll sound like a true pastry connoisseur!
9. Crêpe: Not ‘Crayp’
These thin French pancakes aren’t pronounced like ‘creep’ or ‘crape.’ The correct pronunciation is ‘krep’ with a short ‘e’ sound – somewhere between ‘crep’ and ‘crehp.’ I learned this the hard way after ordering ‘crapes’ in Paris and receiving puzzled looks. The circumflex accent (ê) indicates that historically there was an ‘s’ after the ‘e’ (it was once ‘crespe’).
These delicate pancakes can be filled with sweet or savory ingredients, from Nutella and banana to ham and cheese. The French ‘r’ is pronounced from the back of the throat, which takes practice for English speakers. Whether you prefer them for breakfast or dessert, pronouncing crêpe correctly shows respect for this beloved French staple that dates back to 13th century Brittany!
10. Cannoli: Not ‘Can-Olee’
This iconic Sicilian pastry often gets an Americanized pronunciation makeover. The correct way is ‘kah-NOH-lee’ with emphasis on the second syllable – not ‘can-OH-lee’ with a flat American ‘a’ sound. During my trip to Sicily, I quickly learned that proper pronunciation earned approving nods from locals. These tube-shaped shells of fried pastry dough are filled with a sweet, creamy filling usually containing ricotta cheese, and often garnished with chocolate chips, pistachios, or candied fruit.
Remember the Italian double ‘n’ requires a slight lingering on that sound. The word is actually plural (one cannolo, two cannoli), though most Americans order ‘a cannoli.’ Fun fact: these treats were historically associated with Carnevale celebrations and were considered symbols of fertility!
11. Mochi: Not ‘Mo-Chee’
This Japanese rice cake dessert is often mispronounced with a hard ‘ch’ sound like in ‘cheese.’ The correct pronunciation is ‘MOH-chee’ with a softer ‘ch’ sound (closer to ‘sh’) and equal emphasis on both syllables. My first attempt at ordering these in a Japanese market led to a kind language lesson from the shopkeeper. These sweet, chewy rice cakes are made from glutinous rice pounded into paste and molded into various shapes, often filled with sweet bean paste or ice cream.
The Japanese ‘ch’ sound sits between the English ‘ch’ and ‘sh’ – softer than in ‘cheese’ but not quite ‘moshi.’ During Japanese New Year, a special mochi called kagami mochi is displayed as a symbol of good fortune. Pronounce it correctly, and you’ll show proper respect for this centuries-old Japanese tradition!
12. Gelato: Not ‘Jell-Ah-Toe’
Italy’s famous frozen dessert isn’t pronounced with a hard ‘g’ like in ‘get.’ Say ‘jeh-LAH-toh’ with emphasis on the middle syllable – never ‘JELL-uh-toe’ as I embarrassingly announced while leading a tour group in Florence. The locals’ amused expressions quickly corrected my mistake.
This Italian frozen treat contains less air and fat than American ice cream, resulting in a denser texture and more intense flavors.
The key is the soft ‘g’ sound (like in ‘gentle’) and giving proper emphasis to the second syllable. Made with milk rather than cream, gelato typically contains 5-7% fat compared to ice cream’s 14-25%. Whether you prefer traditional flavors like pistachio and stracciatella or modern creations, pronouncing gelato correctly is your first step to authentic Italian food appreciation!
13. Kouign-Amann: The Ultimate Challenge
This Breton pastry wins the award for most mangled dessert name. Properly pronounced ‘kween-ah-MAHN’ – not ‘koo-ing am-an’ as I confidently declared at a French bakery, causing the baker to nearly drop his tray. The name comes from Breton words for ‘cake’ (kouign) and ‘butter’ (amann), which makes sense given its buttery, caramelized layers.
This laminated pastry originated in Brittany, France, in the 1800s and features layer upon layer of butter and sugar folded into dough. The tricky part is the nasal quality of the final syllable – similar to saying ‘mahn’ while slightly constricting your nose. When baked, the butter and sugar create a caramelized, crunchy exterior while keeping the inside tender and flaky. Master this pronunciation, and even French bakers will be impressed!
14. Pavlova: Not ‘Pav-Low-Vuh’
Named after Russian ballerina Anna Pavlova, this meringue-based dessert isn’t ‘PAV-low-vuh.’ The correct pronunciation is ‘pav-LOH-vuh’ with emphasis on the middle syllable and a rolled ‘r’ if you’re feeling ambitious. During my visit to Australia (where they fiercely claim it as their national dessert, despite New Zealand’s competing claims), locals corrected my flat American pronunciation.
This light, airy dessert features a crisp meringue shell with a marshmallow-soft interior, typically topped with whipped cream and fresh fruit. The key is placing emphasis on the middle syllable and keeping the ‘a’ sounds short. Created in honor of the ballerina during her tour of Australia and New Zealand in the 1920s, the dessert was designed to be as light and airy as her dancing. Say it correctly to honor both the ballerina and this beloved Antipodean treat!
15. Profiterole: Not ‘Profit-Role’
These cream-filled French pastry puffs deserve better than ‘PROF-it-roll.’ The correct pronunciation is ‘proh-fee-teh-ROLL’ with emphasis on the final syllable – a mistake I made at a fancy dinner party that still makes my friends chuckle. The French pastry chef serving us that night kindly corrected me with a wink.
These small choux pastry balls are typically filled with whipped cream, pastry cream, or ice cream, then topped with chocolate sauce or caramel. The key is giving each syllable its due while placing slight emphasis on the last one. Often served stacked in a cone shape called croquembouche for French celebrations, profiteroles date back to the 16th century. Whether enjoying a single one or an impressive tower, pronouncing them correctly adds to the sophisticated experience of these delicate treats!
16. Zeppole: Not ‘Zeh-Poles’
These Italian donut-like pastries aren’t ‘ZEP-poles’ or ‘zeh-POLLY.’ The correct pronunciation is ‘DZEP-po-leh’ with emphasis on the first syllable and a slight ‘dz’ sound at the beginning. My Italian grandmother would playfully swat my hand whenever I mispronounced these treats she made every St. Joseph’s Day. These light, fried dough balls are traditionally dusted with powdered sugar and sometimes filled with custard, jelly, or cannoli cream.
The key is the initial ‘dz’ sound and the short ‘o’ in the middle syllable. In Southern Italy, especially Naples, zeppole are associated with the Feast of St. Joseph (March 19th), when bakeries create special versions filled with yellow custard. Whether plain or filled, pronouncing zeppole correctly honors their rich Italian heritage!
17. Rugelach: Not ‘Rug-E-Lack’
These Jewish pastries aren’t pronounced ‘RUG-e-lack’ or ‘ROO-guh-lah.’ The correct pronunciation is ‘ROO-guh-lahkh’ with a guttural ‘kh’ sound at the end – like clearing your throat gently. My first Hanukkah celebration with Jewish friends taught me the proper way to say it (after several failed attempts that made everyone laugh).
These crescent-shaped cookies are made from cream cheese dough rolled around fillings like chocolate, cinnamon, nuts, or fruit preserves. The name comes from Yiddish, with Slavic roots meaning ‘little twists.’ The trickiest part is the final ‘ch’ sound – similar to the Scottish ‘loch’ or German ‘Bach.’ These beloved treats are popular during Jewish holidays but enjoyed year-round. Pronounce them correctly, and you’ll earn respect at any Jewish bakery or celebration!
18. Sorbet: Not ‘Sher-Bert’
This frozen dessert is not ‘SHER-bert’ as many Americans say. The correct pronunciation is ‘sor-BAY’ with emphasis on the second syllable – a distinction I learned when a French waiter raised his eyebrows at my order. Sherbet and sorbet are actually different desserts! Sorbet contains no dairy and is made from sweetened water flavored with fruit purée, wine, or liqueur.
Sherbet (correctly pronounced ‘SHER-bit’) contains a small amount of milk or cream. The key is the French-origin pronunciation with a silent ‘t’ at the end. Dating back to ancient Persia, sorbet was one of the first frozen desserts ever created. Whether enjoying a palate-cleansing lemon sorbet between dinner courses or a refreshing fruit version on a hot day, pronouncing it correctly adds a touch of sophistication!
19. Baklava: Not ‘Back-La-Va’
This Middle Eastern pastry isn’t ‘BACK-luh-vah’ with emphasis on the first syllable. The correct pronunciation is ‘bah-klah-VAH’ with emphasis on the final syllable – something I learned after being gently corrected by a Turkish shopkeeper. His grandmother had been making this honey-soaked dessert for decades, and hearing it mispronounced made him wince.
This rich, sweet pastry consists of layers of filo dough filled with chopped nuts and sweetened with syrup or honey. The key is placing emphasis on the last syllable and using softer ‘a’ sounds than typical American pronunciation. Variations exist across Greece, Turkey, and throughout the Middle East and Mediterranean. Each region claims their version as authentic, but they can all agree on one thing – it’s not pronounced ‘BACK-lava’!