Baklava

Baklava (, or ) is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with either syrup or honey.

Strudel ( , ) is a type of layered pastry with a filling that is usually sweet, but savoury fillings are also common. It became popular in the 18th century throughout the Austrian Empire. Strudel is part of Austrian cuisine and German cuisine but is also common in other Central European cuisines. In Italy it is recognized as a (PAT) of South Tyrol.

Filo, phyllo or yufka is a very thin unleavened dough used for making pastries such as baklava and börek. Filo-based pastries are made by layering many sheets of filo brushed with oil or butter; the pastry is then baked.

Güllaç (pronounced ) is a Turkish dessert made with milk, rose water, pomegranate and a special kind of pastry. It is consumed especially during Ramadan.

Turkish dessert

cheesecake recipe from ancient Greece

Azerbaijan dessert

Warbat (), also known as shaabiyat (, ) and Şöbiyet, is a Levantine sweet pastry similar to baklava.

Lauzinaj (), also spelled lawzinaj, lawzinaq, luzina is an almond-based confection known from medieval Arab cuisine. Described as the "food of kings" and "supreme judge of all sweets", by the 13th-century lauzinaj had entered medieval European cuisine from the Andalusian influence, returning Crusaders and Latin translations of cookery books.