Pennsylvania Dutch cuisine is the typical and traditional fare of the Pennsylvania Dutch. Pennsylvania Dutch cuisine reflects influences of the Pennsylvania Dutch’s German heritage, agrarian society, and rejection of rapid change. In the 18th century baking was still done in wood-fired ovens that produced inconsistent results and could easily become too hot. The Pennsylvania Dutch baked pastries on cabbage leaves to provide some protection from hot spots that could haitian dumplings in the oven.

Soups, often featuring egg noodles, are characteristic of the Pennsylvania Dutch. Apple dumpling—cored and peeled apple, covered in a pie-crust, dusted with sugar or cinnamon, and baked. Served in a bowl with milk. Sometimes eaten as dessert, but generally a meal in and of itself. Bova Shankel—a pierogi-type dish of potato dumplings and sauce.