Krillion Recorded answers
4,534 recorded answers
How to approach it
The efficient route is a structural sweep rather than a memory test. Take one outer layer at a time — a sheet of dough, a batter shell, a hollowed vegetable, a folded wrapper, a casing — and ask what gets sealed inside it, savoury first and then sweet. For each, run the technique list: folded, crimped, rolled, stuffed, injected, moulded, sandwiched, wrapped. Then push across regions and languages, because the list rewards local names over generic ones, and include commercial products, frozen goods, seasonal items and street snacks. Write candidates in bulk without judging, then audit each one: if the core is merely spread on top or mixed through, it is not a filling and the pick will not hold.
Get a hint
Start from geometry: any preparation where an outer layer is wrapped, folded, crimped or hollowed around a distinct core qualifies, whatever the cuisine, the era or the price point.
A little more
With the shape fixed, sweep the techniques — folding, sealing, hollowing, injecting, moulding, layering two sheets with a middle — and run each one across both the savoury and the sweet register.
One step further
To reach the deep tail, drop in scale and specificity: small hand-held street bites, packaged commercial items with a named centre, and regional or seasonal specialties sit at the obscure end of this list.
Reveal answers 4,534
- Pastelitos dominicanosDeep Cut85points
- Pastelitos hondureñosDeep Cut85points
- Pastelitos maracuchosDeep Cut85points
- Pastelitos salvadoreñosDeep Cut85points
- PastelleDeep Cut85points
- PastelónDeep Cut85points
- Pastels (Senegalese)Deep Cut85points
- PastesDeep Cut85points
- PaştetDeep Cut85points
- PasticcioDeep Cut85points
- Pasticcio caggianeseDeep Cut85points
- PasticciottoDeep Cut85points
- PastichoDeep Cut85points
- PastieraDeep Cut85points
- Pastís de pobreDeep Cut85points
- PastissetDeep Cut85points
- PastitsioDeep Cut85points
- PastizziDeep Cut85points
- Pasty barmDeep Cut85points
- Pasztecik szczecińskiDeep Cut85points
- Patacón rellenoDeep Cut85points
- Patacón sandwichDeep Cut85points
- PatatopitaDeep Cut85points
- Pâté aux pommes de terreDeep Cut85points
- Pâté chaudDeep Cut85points
- Pâté créoleDeep Cut85points
- Pâté en croûteDeep Cut85points
- Pâté gaumaisDeep Cut85points
- Pâté kòdeDeep Cut85points
- Pâté lorrainDeep Cut85points
- Pathiri (stuffed)Deep Cut85points
- PatíDeep Cut85points
- PatishaptaDeep Cut85points
- PatoleoDeep Cut85points
- PatraDeep Cut85points
- Patrick's Star-berry Shortcake PieDeep Cut85points
- PatsavouropitaDeep Cut85points
- PatsoDeep Cut85points
- Pattie buttyDeep Cut85points
- Patties (Sri Lanka)Deep Cut85points
- Patty and coco breadDeep Cut85points
- PaupietteDeep Cut85points
- PavochónDeep Cut85points
- PawełekDeep Cut85points
- Pay de limónDeep Cut85points
- Pazham nirachathuDeep Cut85points
- PB MaxDeep Cut85points
- Peameal bacon sandwichDeep Cut85points
- Peanut butter bunDeep Cut85points
- Peanut Butter Crème PiesDeep Cut85points
Why these answers count
The scoring tracks obscurity, and the shape of the reveal makes that plain. A single answer holds the 100-point slot, and it reads like an overbuilt novelty item that almost nobody outside one country's pop-culture memory would reach for. Below it, 3,822 entries share the 85-point tier, and that is where the real competition sits: regional street snacks, branded packaged goods, transliterated local names, seasonal specialties. Picks such as 'Shroom Burger, 10 Won bread, A-gei, Aborrajado, Acarajé and Agnolini all land there, specific enough to be genuine answers yet findable by anyone who knows the cuisine. The 559 answers on 60 points form the fallback tier, where the broadly familiar choices settle. The practical lesson is that precision pays: a narrow local name beats a generic description every time, and an item with a clearly separable core outscores anything where the filling is arguable.