Hanım göbeği is a traditional sweet pastry originating from Turkey. It consists of choux pastry balls that are pressed in the middle to create a dimple, then deep-fried in hot oil and soaked in sugar syrup. The name of this sweet treat means lady's navel, hence the indentation in the middle of the pastry.

Boyoz is a Turkish pastry that was brought over to the country by Sephardic Jewish immigrants from Spain in the late 15th century. Nowadays, it is prepared exclusively in Izmir, following the original recipe. The pastry is made with flour, sunflower oil, and tahini.

Kandil simidi is a variety of Turkish simit pastry. It is traditionally prepared and consumed only during the Kandil religious holiday. The dough is made with butter, oil, yogurt, eggs, flour, baking powder, sugar, and salt. Once it has been shaped into rings, the dough is coated in sesame seeds, then baked until golden brown.

Dilber dudağı is a traditional dessert consisting of layered phyllo pastry filled with nuts and soaked in honey. It's prepared with a combination of milk, hazelnuts and walnuts, eggs, butter, oil, lemon juice, flour, sugar, and baking powder. The dough is usually shaped into half-moons, then cooked until golden brown and drizzled with sugar syrup or honey.

Sour cherry baklava is a popular Turkish dish – its refreshing and light fruit filling delivers just enough tartness to serve as a nice contrast to this sugar-laden dessert. Though the sourness of cherries goes hand in hand with the lemon-flavored syrup, vişneli baklava is also often enjoyed with a dollop of kaymak, Turkish clotted cream.

A lighter variation on the classic baklava, sütlü nuriye is made with a hazelnut filling and doused in a milk-based syrup. The origins of this baklava are somewhat vague—while the word sütlü translates to milky, Nuriye is a Turkish female name—so the only known thing is that the dessert had been created during the 1980s.

Nokul is a flavorful Turkish pastry that is visually reminiscent of a cinnamon roll. However, nokul consists of flour, salt, sugar, yeast, vegetable oil, and a flavorful poppy seed filling that is dispersed throughout the swirls. The pastry is baked until golden-brown in color, and it is then served hot, sometimes even as an appetizer instead of bread.

Turkish tulumba is a hot water dough fritter traditionally found in the cuisines of the former Ottoman Empire, particularly throughout the Middle East and the Balkans. Even though tulumba (lit. pump) was named after a special tool used to make it—a kind of syringe with a star-shaped nozzle—in Iranian cuisine they call it bamiyeh; in Egypt and Syria balah el-sham, and datli in Iraq; while in the rest of the Arab world tulumba fritters are also known as asabe Zainab (lit. Zainab's fingers).

Called rurki or rurki z kremem in Poland, this sweet specialty is a type of cream roll consisting of thin pastry that’s typically filled with whipped cream or pastry cream. It is often dubbed torpedo dessert due to its characteristic shape, and apart from Poland, there’s also a long-standing tradition of preparing this dessert in other countries.