Holiday treats

Bche de Nel from Cannelle Patisserie
Pastry chef Jean-Claude Perennou grew up baking this Yuletide confection with his aunt in Brest, France. A nod to the Gallic tradition of burning a log at the year's end for good luck, the dessert consists of a long, pliable sheet of genoise cake, smeared with buttercream and rolled into a log-shaped cylinder. Texturized frosting and whimsical decor elements (which might include meringue mushrooms or fondant berries) add the final flourishes. 75-59 31st Ave at 75th St, East Elmhurst, Queens (718-565-6200, cannellepatisserie.com). Six inches $18, ten inches $28.

Hot chocolate from Caf Grumpy
Serious java may garner the most praise at this chainlet, but the cocoa here deserves just as much attention: A proprietary blend of organic stone-ground 72 percent dark chocolate---finished with steamed whole milk---lends notes of vanilla and caramel to this balanced sipper. Locations throughout the city; visit cafegrumpy.com. $3.50.

Sufganiyot from Moishe's Bake Shop
These powdered-sugar--dusted doughnuts are among the fried foods commonly consumed during Hanukkah. Concealed within each pillowy orb is a fruit-jelly center, which, according to owner Moishe Perl, alludes to "the hidden light and happiness that exists even in the darkest times." 115 Second Ave at 7th St (212-505-8555). $2. Mention TONY to receive one free doughnut when you buy six.

Alfajores from La Nueva Bakery
Two crumbly, butter-laden biscuits encase a layer of gooey dulce de leche in this classic Argentine Christmas dessert. Once assembled, the sweet sandwich cookie gets a quick roll in flaked coconut for a snowy finish. 86-10 37th Ave between 86th and 87th Sts, Jackson Heights, Queens (718-507-4785). Small $1.25, large $1.75.

Latkes from Shelsky's Smoked Fish
Using his grandmother's recipe, owner Peter Shelsky juliennes russet potatoes and Spanish onions to create the base of these crispy Hanukkah delights. The discs are deep-fried in rich schmaltz (chicken fat) or duck fat to make them extra crispy. 251 Smith St at Douglass St, Boerum Hill, Brooklyn (718-855-8817, shelskys.com). Each $2.75. For Hanukkah: dozen full size $25, dozen mini $15.

Beigli at Andre's Bakery
Hungarian households often serve two versions of this rolled Christmas specialty, made with layers of pliant yeast dough side by side: A bittersweet blend of ground poppy seeds, raisins and honey fills one beigli. The second, slightly sweeter version uses spiced walnuts and raisins. You can find both varieties at this Forest Hills bakeshop. 100-28 Queens Blvd at 67th Rd, Forest Hills, Queens (718-830-0266, andresbakery.com). $12.

Panettone at Grandaisy Bakery
Crafting this citrusy Italian Christmas staple requires a great deal of patience. Head baker Cristobal Julio Guarchaj mixes the candied-orange-and-raisin-studded dough, then allows it to proof for several days---a key step that creates the sweet bread's fluffy texture---before shaping each loaf by hand. Locations throughout the city; visit grandaisybakery.com. Small $18, large $25.

Stollen at Blaue Gans
This dense fruitcake has been a German winter treat since the 1450s, when it was first created in Dresden. Stippled with candied-orange and lemon peel, raisins and almonds, the cinnamon-spiced loaves receive a dusting of powdered sugar or a slick of vanilla icing before being sliced. 139 Duane St between Church St and West Broadway (212-571-8880, kg-ny.com). $20.