| 100% | STRUDEL | 7 | Austrian rolled pastry with apple filling |
| 88% | STRUDEL | 7 | Austrian rolled pastry with filling, usually apple |
| 65% | STRUDEL | 7 | Austrian pastry roll filled with stewed fruit |
| 61% | STRUDEL | 7 | Austrian layered pastry with sweet filling |
| 61% | STRUDEL | 7 | Austrian layered pastry with fruit filling |
| 58% | PIE | 3 | Pastry with apple or sweet potato filling, perhaps |
| 56% | STRUDEL | 7 | Baked Austrian flaky pastry with filling |
| 55% | STRUDEL | 7 | Austrian pastry with fruit filling |
| 51% | TURNOVER | 8 | Triangular pastry with sweet filling, e.g. apple |
| 51% | STRUDEL | 7 | Austrian pastry dessert, filled with fruit compote |
| 50% | STRUDEL | 7 | An Austrian dessert of pastry filled with fruit |
| 46% | PIE | 3 | Pastry with a crust and filling |
| 45% | PIES | 4 | Pastries with filling |
| 45% | CANNOLI | 7 | Pastries with a ricotta-based filling |
| 45% | TART | 4 | Pastry with a filling |
| 43% | APPLEPIE | 8 | Pastry dessert with orchard fruit filling |
| 42% | PIE | 3 | Pastry with a pecan or pumpkin filling |
| 42% | STRUDEL | 7 | Rolled, filled pastry |
| 42% | STRUDEL | 7 | Filled pastry roll |
| 42% | STRUDEL | 7 | German layered filo pastry roll with fruit filling |
| 42% | DANISH | 6 | Pastry with fruit filling named after a nationality |
| 41% | CANNOLI | 7 | Pastry filled with ricotta |
| 41% | CHERRYTURNOVER | 14 | Triangular pastry with a stone fruit filling |
| 41% | CANNOLI | 7 | Italian pastry with sweet filling |
| 41% | TART | 4 | Open pastry with a filling |
| 40% | SAMOSAS | 7 | Indian pastries with savory fillings |
| 40% | STRUDEL | 7 | Baked pastry with thin layers and fruit filling |
| 40% | EMPANADA | 8 | Turnover or pastry with sweet or salty filling |
| 40% | BEARCLAW | 8 | Pastry often filled with almond paste |
| 40% | TARTS | 5 | Pastries filled with custard or fruit |