Rasstegai is a traditional pastry with a hole in the center, which is stuffed with a wide variety of fillings – from liver with eggs to rice with mushrooms. However, the traditional stuffing is minced fish such as sturgeon or salmon. The pastry is made with flour, yeast, milk, eggs, butter, sugar, and salt, while the fish filling is typically combined with onions, butter, and cream.

Traditionally, rasstegai is served as an accompaniment to soups and broths – the hole in the pastry is used to add broth to the filling.

Shekerbura is a simple and delicate sweet pastry, enjoying the status of one of the most famous Azerbaijani desserts. The tender pastry shell is made with a simple butter-based dough, which is then filled with a sweet nut filling. Frequent nut varieties used in shekerbura are ground almonds, hazelnuts, or walnuts.

The shell is intricately decorated with different geometrical shapes, transforming this sweet delicacy into a decorative dessert. Shekerbura pastries are always made in a crescent form, strongly resembling the moon, and are traditionally served during Novruz, an annual celebration welcoming spring and the renewal of nature. 

Gata is a mildly-sweet Armenian pastry with a shiny glaze crust. It comes in two varieties: plain, or if made for weddings and festive occasions, decorated with an intricate design on its top. There are many variations of gata, usually specific to different regions and towns, but the basic recipe consists only of flour, sugar, butter, eggs, and often an Armenian yogurt known as matsoni.

Although this pastry is baked all year round and on every important holiday in Armenia, it holds great importance as a dish that is specifically prepared on Candlemas. The most popular variety of gata is khoriz, a pastry containing a single-layered filling made of sugar, flour, and butter, followed by gata breads from the villages of Garni and Geghard which are embellished, round and large (commonly a foot in diameter). 

Chvishtari is a traditional cornbread originating from Svaneti. It's usually made with a combination of cornflour, milk, eggs, oil, salt, and sulguni cheese. The dough is kneaded with the cheese until it becomes firm and smooth. It is then flattened and cooked on both sides in a greased frying pan over medium heat until lightly golden.

It's recommended to eat chivshtari on the same day that it was made, preferably while still hot.