are Lithuanian beef rolls. See image at right. Švilpikai - an oven-baked potato snaps. Šiupinys (Hodge-Podge) – a stew made from a variety of ingredients - groats, peas, beans, potatoes, meat, rye flour. Various different combinations are preferred in different regions of Lithuania. Troškinti rauginti kopūstai – a stew made with sauerkraut and the cook's choice of meats and vegetables. Vėdarai – large intestine of a domestic pig stuffed with grated potato mash (bulviniai vėdarai) or with a mixture made from pork blood, barley groats and dried mint (Kraujiniai vėdarai). Desserts Lithuanian-style cakes (pyragas) are often baked in a rectangular pan and sometimes have an apple, plum, apricot, or other fruit baked in; they are less frequently iced than is customary in the United States. These cakes are cut into squares for serving. Poppy seed is sometimes used as a swirl filling in dessert bread (Poppy seed roll and šimtalapis) and as a flavoring in other pastries. For special occasions, torte may be prepared; they often consist of 10 to 20 layers, filled with jam and vanilla, chocolate, mocha, or rum buttercreams; they are lavishly decorated. Lithuanian coffeehouses (kavinė) serve a variety of tortes and pastries to attract evening strollers. Desserts include:Žagarėliai (also known as or ) – Twisted, thin deep-fried pastries dusted with powdered sugar; identical to Scandinavian Klejner cookies, similar to Mexican buñuelo.Kūčiukai or – very small rolls are baked and served with poppyseed milk; this is a traditional Kūčios' (Christmas Eve) dish.Ledai - ice cream is served everywhere in the summer.Spurgos – a Lithuanian variant of doughnuts, sometimes filled with preserves. The main difference from doughnuts or berliners is that the Lithuanian version uses curd as a basis. Therefore, they often called varškės spurgos – curd doughnuts.Šakotis (also called ) – is essentially a pound cake grilled layer by layer, with a very distinctive branching form. It is a Lithuanian variant of a spit cake which is a distant cousin of the German Baumkuchen, the French gâteau à la broche, the Swedish spättekaka. Some sources attribute its invention to Yotvingians - ancient, now extinct Baltic tribe. Šakotis is a frequent accent of Lithuanian weddings and bigger festivities.Šimtalapis (one hundred sheets) – introduced to Lithuania with Tatars brought by Vytautas the Great and modified locally, is made from laminated dough which is separated with layers of melted butter – the principle is very similar to that of croissants.Tinginys