Turkish pastries

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.

Chebureki ( Cheburek) are deep-fried turnovers with a filling of ground or minced meat and onions. A popular street dish, they are made with a single round piece of dough folded over the filling in a crescent shape. They have become widespread in the former Soviet-aligned countries of Eastern Europe in the 20th century.

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.

Şekerpare (, pronounced sheh-kehr-PAH-reh) is a common dessert in Turkish cuisine. It is a semolina cookie that is topped with nuts and soaked in sugar syrup. It is most popular during Ramadan.

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

Kalburabastı (sometimes spelled kalbura bastı) or kalburabasma (Turkish, also known as hurmašice in Bosnia and Herzegovina, and throughout the rest of former Yugoslavia as urmašice), and sometimes also known under the name of hurma, are syrup-drenched pastries that have a riddled appearance. They are featured among the favorite specialities that are prepared during the Islamic holidays, including the three-day Eid al-Fitr (called Şeker Bayramı or "Candy Feast" in Turkish language) and Eid al-Adha.

Turkish sweet bun (çörek) with tahini

Boyoz is a pastry associated with the Sephardic Jewish heritage of İzmir, Turkey, where it is regarded as a characteristic local speciality. Widely identified with the city's culinary culture, it is commercially produced in İzmir and is officially registered as İzmir Boyozu as a geographical indication limited to the province of İzmir. Traditional descriptions of boyoz emphasize a simple layered dough; plain versions are common, although filled varieties are also documented.

Turkish dessert

Turkish dessert

Iranian cookie

buttery, flaky viennoiserie bread roll

food

Type of börek

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

pastry

Kolompeh () is an Iranian pastry baked in the city of Kerman. Kolompeh looks like a pie with a mixture of minced dates with cardamom powder and other flavoring inside. Dates, wheat flour, walnuts and cooking oil are the main ingredients. Pistachios or sesame powder are often used for decorating kolompeh.

Turkish foodstuffs