Moroccan pastry

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.

'''Ka'ak' ( , also transliterated ), is a baked good of varying types produced throughout the Arab world and the Near East. The bread, in Middle Eastern countries, is similar to a dry and hardened biscuit and mostly ring-shaped. A similar pastry called "kue kaak''" is also popular in Indonesia.

Sellou ( səllu), also called slilou or sfouf, is a dessert consumed in Morocco. It is made from a base of roasted flour mixed with butter, honey, almonds, sesame, and possibly other nuts and spices. It is one of the important dishes in Morocco during the holy month of Ramadan. thumb|Two varieties of sellou served with khudenjal, an herbal tea based on alpinia officinarum, at [[Jemaa el-Fnaa in Marrakesh.]]

traditional Maghrebi cookie made with almond paste and orange blossom water

Meskouta is a traditional Moroccan cake usually served for tea time or breakfast. There are different variations of meskouta cakes based on flavors like orange, lemon and vanilla. It was traditionally made in the winter, when oranges ripened. Meskouta is typically served with hot mint tea or coffee.