Greek pastries

Börek (also burek or byrek) is a family of pastries or pies made in the Middle East and Southeast Europe. The pastry is made of a thin flaky dough such as filo with a variety of fillings, such as meat, cheese, spinach, or potatoes. A börek may be prepared in a large pan and cut into portions after baking, or as individual pastries. They are usually baked but some varieties can be fried. Börek is sometimes sprinkled with sesame or nigella seeds, and it can be served hot or cold.

A ' (; ), also known by the names Napoleon in North America and Post-Soviet countries, vanilla slice in the United Kingdom, and custard slice', is a French dessert made of puff pastry layered with pastry cream. Its modern form was influenced by improvements made by Marie-Antoine Carême.

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.

Galaktoboureko (, , ) is a dessert popular in Greece and the eastern Black Sea Region of Turkey. It is made of custard, layers of filo dough and covered in syrup. Galaktoboureko is made with a type of pudding called muhallebi or semolina custard. In Albania, it is a dessert sometimes prepared during the Orthodox Easter, although Qumështor, an Albanian custard that includes no filo dough is traditionally preferred. It is popular in Cyprus as galatopourekko.

Bougatsa, bogatsa or boogatsa ( ) is a Greek breakfast food (sweet or savoury), or mid-morning snack, or midday snack. Bougatsa has several versions with their own filling, with the most popular the bougatsa krema (bougatsa cream) that has semolina custard filling used as a sweet food and dessert.

Tiropita or tyropita (Greek: τυρóπιτα, "cheese-pie") is a Greek pastry made with layers of buttered phyllo and filled with a cheese-egg mixture. It is served either in an individual-size free-form wrapped shape, or as a larger pie that is portioned.

Koulourakia or Koulouria, or in Pontic Greek, are a traditional Greek dessert, typically made around Easter to be eaten after Holy Saturday.

Turkish sweet bun (çörek) with tahini

Pastafrola or pasta frolla () is a type of sweet tart that originated in Italy and is common in Argentina, Paraguay, Uruguay, Egypt and Greece. It is a covered, jam-filled shortcrust pastry dish principally made from flour, sugar and egg. Common fillings include quince cheese, dulce de batata (sweet potato jam), dulce de leche, guava, or strawberry jam. The covering of the tart is a thin-striped lattice which displays the filling beneath in rhomboidal or square sections. Pastafrola is most usually oven-baked in a circular shape. Most of the Greek versions of this dish are filled with sweet jam

Portokalópita (in Greek, Πορτοκαλόπιτα; from πορτοκάλι portokáli "orange" and πιτα pita "cake") is a typical Greek cake whose main ingredient is sweet orange. Portokalópita is very popular in Greece and is usually consumed as a dessert with coffee. Within Greek pastries, it belongs to the family of cakes called siropiasta, sweets that are bathed in syrup, such as baklava. Although it has a sponge-like appearance, its dough is actually made from dry shreds of filo dough. (φύλλο phyllo), to which a mixture of Greek yogurt, egg and orange juice is added. It is bathed on top with a syrup (liquid s

' () or must jelly (also mustpie and mustcake) is a traditional Greek kind of pudding made of grape must mixed with flour and boiled until thick. , must biscuits or must cookies' are the biscuit (cookie) version.

thumb|257x257px|Black Sea-style peynirli pide in an Ankara restaurant

Karydopita (Greek: καρυδόπιτα 'walnut pie') is a Greek dessert cake made primarily from walnuts and soaked in syrup.