20 Delicious Mediterranean Dessert Recipes Amazing

Dive into the sweet, sun-kissed flavors of the Mediterranean with our roundup of 20 Delicious Mediterranean Dessert Recipes! Whether you’re craving the creamy richness of baklava, the citrusy zest of a lemon olive oil cake, or the simple pleasure of honey-drizzled figs, these treats are sure to transport your taste buds. Perfect for home cooks looking to add a little Mediterranean magic to their dessert repertoire. Let’s get baking!

Baklava with Honey and Walnuts

Dive into the sweet, nutty layers of this classic Baklava, a dessert that’s as fun to make as it is to eat, with its flaky pastry and rich honey-walnut filling.

Ingredients

• 1 package (16 oz) phyllo dough, thawed
• 2 cups walnuts, finely chopped
• 1 cup unsalted butter, melted
• 1 tsp ground cinnamon
• 1 cup granulated sugar
• 1 cup water
• 1/2 cup honey
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish.
2. In a bowl, mix the chopped walnuts with 1 tsp ground cinnamon.
3. Unroll the phyllo dough and cover it with a damp towel to prevent drying. Layer 8 sheets in the baking dish, brushing each with melted butter.
4. Sprinkle 3 tbsp of the walnut mixture over the phyllo. Add 2 more phyllo sheets, buttering each, and repeat the walnut sprinkle. Continue until all walnuts are used, ending with 8 buttered phyllo layers on top.
5. Using a sharp knife, cut the baklava into diamond or square shapes before baking.
6. Bake for 50 minutes until golden and crisp.
7. While baking, combine 1 cup sugar, 1 cup water, 1/2 cup honey, and 1 tsp vanilla in a saucepan. Bring to a boil, then simmer for 20 minutes until slightly thickened.
8. Pour the hot syrup over the baked baklava as soon as it comes out of the oven. Let it cool completely before serving.

The magic of this baklava lies in the contrast between the crisp phyllo layers and the sticky, sweet syrup that soaks into every bite.

Tip: For extra crunch, toast the walnuts before chopping them for the filling.

Greek Yogurt with Honey and Figs

Start your morning with a touch of Mediterranean elegance—this Greek Yogurt with Honey and Figs is as nourishing as it is delightful.

Ingredients

• 1 cup Greek yogurt
• 2 fresh figs, quartered
• 2 tablespoons honey
• 1/4 cup granola
• 1 teaspoon chia seeds

Instructions

1. Spoon the Greek yogurt into a serving bowl, spreading it evenly.
2. Arrange the quartered figs on top of the yogurt.
3. Drizzle the honey over the figs and yogurt.
4. Sprinkle the granola and chia seeds evenly over the top.
5. Serve immediately, allowing the granola to maintain its crunch.

The contrast between the creamy yogurt, sweet honey, and the crunch of granola makes every bite a delightful experience.

Tip: For an extra flavor boost, toast the granola lightly before adding it to the yogurt.

Turkish Delight (Lokum)

Dive into the world of sweet, chewy treats with this homemade Turkish Delight, a fragrant confection that’s as fun to make as it is to eat.

Ingredients

• 4 cups granulated sugar
• 1 1/4 cups cornstarch
• 1 tsp cream of tartar
• 4 cups water, divided
• 1 tbsp rose water
• 1/2 cup confectioners’ sugar
• 1/2 cup cornstarch (for dusting)

Instructions

1. In a large saucepan, combine 4 cups granulated sugar, 1 1/4 cups cornstarch, and 1 tsp cream of tartar. Gradually stir in 3 cups water until smooth.
2. Place the saucepan over medium heat. Bring to a boil, stirring constantly, then reduce heat to low. Simmer for 45 minutes, stirring occasionally, until the mixture thickens and turns a pale golden color.
3. Remove from heat and stir in 1 tbsp rose water and the remaining 1 cup water. Pour into a 9×9 inch pan lined with parchment paper and lightly greased.
4. Let cool at room temperature for at least 4 hours, or until set. Mix 1/2 cup confectioners’ sugar and 1/2 cup cornstarch in a bowl. Turn the set Turkish Delight onto a cutting board, peel off the parchment, and cut into squares. Dust each piece generously with the sugar-cornstarch mixture to prevent sticking.

The magic of this Turkish Delight lies in its floral aroma and melt-in-your-mouth texture, making it a standout homemade gift or party favor.

Tip: For a twist, substitute the rose water with orange blossom water or add a few drops of food coloring to the mixture before setting for a vibrant hue.

Halva with Pistachios

Halva with Pistachios is a delightful, nutty treat that’s surprisingly simple to make at home, offering a perfect blend of sweetness and crunch.

Ingredients

• 1 cup semolina
• 1 cup sugar
• 1/2 cup unsalted butter
• 1/2 cup shelled pistachios, roughly chopped
• 1 tsp vanilla extract
• 1 1/2 cups water

Instructions

1. In a medium saucepan, melt the unsalted butter over medium heat. Add the semolina and stir continuously for about 5 minutes until it turns golden and fragrant.
2. Meanwhile, in another saucepan, combine the sugar and water. Bring to a boil, then simmer for 5 minutes to create a syrup. Stir in the vanilla extract.
3. Slowly pour the sugar syrup into the semolina mixture, stirring constantly to prevent lumps. Cook for another 5 minutes until the mixture thickens.
4. Remove from heat and fold in the chopped pistachios, reserving a few for garnish.
5. Transfer the halva to a serving dish, pressing it down gently to smooth the top. Sprinkle the reserved pistachios on top.
6. Let it cool for at least 30 minutes before slicing. This resting time allows the halva to set perfectly, creating a firm yet tender texture that’s simply irresistible.

Tip: For an extra layer of flavor, toast the pistachios lightly before adding them to the halva.

Loukoumades (Greek Honey Puffs)

Dive into the sweet, crispy world of Loukoumades, Greece’s answer to doughnuts, drizzled with honey and sprinkled with cinnamon for a bite-sized treat that’s irresistibly light and fluffy.

Ingredients

• 1 cup warm water (110°F)
• 1 packet (2 1/4 tsp) active dry yeast
• 2 cups all-purpose flour
• 1/2 tsp salt
• 1 tbsp granulated sugar
• Vegetable oil, for frying
• 1/2 cup honey
• 1 tsp ground cinnamon

Instructions

1. In a large bowl, combine 1 cup warm water and 1 packet active dry yeast. Let sit for 5 minutes until frothy.
2. Add 2 cups all-purpose flour, 1/2 tsp salt, and 1 tbsp granulated sugar to the yeast mixture. Stir until a sticky dough forms. Cover and let rise in a warm place for 1 hour, or until doubled in size.
3. Heat vegetable oil in a deep fryer or large pot to 350°F. Using a spoon or your hands, form the dough into small balls (about 1 inch in diameter) and fry in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.
4. While still warm, drizzle the fried dough balls with 1/2 cup honey and sprinkle with 1 tsp ground cinnamon.

What sets these Loukoumades apart is their magical combination of a crispy exterior with a soft, airy interior, all enveloped in the sweet embrace of honey and the warm spice of cinnamon.

Tip: For an extra indulgent twist, serve with a scoop of vanilla ice cream on the side.

Kunefe with Sweet Cheese

If you’re looking to impress with a dessert that’s as fun to make as it is to eat, this Kunefe with Sweet Cheese is a showstopper with its crispy layers and gooey center.

Ingredients

• 1 package (16 oz) kunefe dough (kataifi)
• 1 cup unsalted butter, melted
• 2 cups sweet cheese (like akkawi or mozzarella), shredded
• 1/2 cup sugar
• 1 tbsp lemon juice
• 1/2 cup water
• 1 tsp rose water
• 1/4 cup pistachios, finely chopped

Instructions

1. Preheat your oven to 350°F. Brush a 9-inch round baking pan with some of the melted butter.
2. Separate the kunefe dough into strands and mix with the remaining melted butter until fully coated. Press half of the dough into the bottom of the pan to form an even layer.
3. Spread the shredded sweet cheese evenly over the dough layer, then top with the remaining dough, pressing down gently.
4. Bake for 25-30 minutes, until the top is golden and crispy.
5. While the kunefe bakes, combine sugar, lemon juice, and water in a small saucepan. Bring to a boil, then simmer for 5 minutes until slightly thickened. Stir in rose water and remove from heat.
6. Once the kunefe is out of the oven, immediately pour the syrup over the top, allowing it to soak in. Sprinkle with chopped pistachios.
7. Let it sit for 5 minutes before slicing. The magic of kunefe is in the contrast between the crunchy exterior and the molten cheese inside, best enjoyed warm.

Tip: For an extra touch of luxury, serve with a dollop of clotted cream or a scoop of vanilla ice cream.

Revani (Semolina Cake with Syrup)

Revani is a delightful semolina cake soaked in sweet syrup, offering a perfect balance of texture and sweetness that’s sure to impress.

Ingredients

• 1 cup fine semolina
• 1 cup all-purpose flour
• 1 cup sugar
• 1 cup plain yogurt
• 1/2 cup vegetable oil
• 3 large eggs
• 1 tsp baking powder
• 1/2 tsp vanilla extract
• For the syrup: 2 cups sugar, 2 cups water, 1 tbsp lemon juice

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking pan.
2. In a large bowl, whisk together 1 cup sugar, eggs, and 1/2 tsp vanilla extract until fluffy. Stir in 1 cup yogurt and 1/2 cup vegetable oil.
3. Gradually mix in 1 cup semolina, 1 cup flour, and 1 tsp baking powder until just combined. Pour the batter into the prepared pan.
4. Bake for 25-30 minutes, or until the cake is golden and a toothpick comes out clean.
5. While the cake bakes, make the syrup by boiling 2 cups sugar, 2 cups water, and 1 tbsp lemon juice for 10 minutes. Let it cool slightly.
6. Once the cake is out of the oven, immediately pour the warm syrup over the hot cake. Allow it to soak for at least 2 hours before serving.

The magic of Revani lies in its syrup-soaked texture, creating a moist cake that’s irresistibly sweet with a slight tang from the lemon.

Tip: For an extra aromatic touch, add a cinnamon stick or a few cloves to the syrup while it boils.

Galaktoboureko (Custard Pie with Phyllo)

Galaktoboureko is a luscious Greek dessert that combines creamy custard with crispy phyllo, all soaked in a sweet syrup. It’s a showstopper that’s surprisingly simple to make at home.

Ingredients

• 1 cup granulated sugar
• 1 cup water
• 1/2 lemon, juiced
• 1 cinnamon stick
• 4 cups whole milk
• 1/2 cup semolina
• 1/2 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup unsalted butter, melted
• 12 sheets phyllo dough, thawed

Instructions

1. Preheat your oven to 350°F. In a saucepan, combine 1 cup sugar, water, lemon juice, and cinnamon stick. Bring to a boil, then simmer for 10 minutes to make the syrup. Set aside to cool.
2. In another saucepan, heat milk over medium until hot but not boiling. Whisk in semolina and 1/2 cup sugar, cooking until thickened, about 5 minutes. Remove from heat.
3. Beat eggs and vanilla in a bowl, then gradually whisk into the milk mixture to make the custard.
4. Brush a 9×13 inch baking dish with some melted butter. Layer 6 phyllo sheets, brushing each with butter. Spread custard evenly over phyllo, then top with remaining phyllo sheets, buttering each.
5. Score the top layers into squares, then bake for 40 minutes until golden and puffed.
6. Pour cooled syrup over the hot galaktoboureko as soon as it comes out of the oven. Let it absorb for at least 2 hours before serving.

The magic of galaktoboureko lies in the contrast between the crisp phyllo and the silky custard, all brought together by the fragrant syrup.

Tip: For extra crispiness, sprinkle a little water on the phyllo before baking to help it puff up.

Mahalabia (Milk Pudding with Rose Water)

Dive into the creamy, floral delight of Mahalabia, a Middle Eastern milk pudding that’s as elegant as it is simple to make. Perfect for those who adore desserts with a hint of rose water.

Ingredients

• 4 cups whole milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 cup cold water
• 2 teaspoons rose water
• 1/4 cup chopped pistachios (for garnish)

Instructions

1. In a medium saucepan, heat the whole milk and granulated sugar over medium heat, stirring occasionally until the sugar dissolves and the milk is warm but not boiling.
2. In a small bowl, mix the cornstarch with cold water until smooth. Gradually whisk this mixture into the warm milk.
3. Continue to cook the mixture over medium heat, stirring constantly, until it thickens to a pudding-like consistency, about 5-7 minutes.
4. Remove from heat and stir in the rose water. Pour the pudding into serving bowls or glasses.
5. Let the pudding cool to room temperature, then refrigerate for at least 2 hours until set.
6. Before serving, garnish with chopped pistachios.

The magic of Mahalabia lies in its silky texture and the delicate balance of sweetness with the aromatic touch of rose water, making it a refreshing end to any meal.

Tip: For an extra layer of flavor, sprinkle a pinch of ground cardamom over the pudding before garnishing with pistachios.

Basbousa (Semolina and Coconut Cake)

Basbousa, a sweet semolina cake soaked in syrup, is a Middle Eastern delight that’s surprisingly simple to make at home. Its moist texture and coconut topping make it a hit for any gathering.

Ingredients

• 1 cup semolina flour
• 1/2 cup granulated sugar
• 1/2 cup unsweetened shredded coconut
• 1/2 cup plain yogurt
• 1/4 cup melted butter
• 1 tsp baking powder
• 1/2 tsp vanilla extract
• For the syrup: 1 cup water, 1 cup sugar, 1 tbsp lemon juice, 1 tsp rose water (optional)

Instructions

1. Preheat your oven to 350°F and grease an 8-inch square baking pan.
2. In a large bowl, mix 1 cup semolina flour, 1/2 cup granulated sugar, 1/2 cup shredded coconut, and 1 tsp baking powder.
3. Stir in 1/2 cup plain yogurt, 1/4 cup melted butter, and 1/2 tsp vanilla extract until well combined.
4. Spread the batter into the prepared pan and bake for 25 minutes, or until the edges are golden.
5. While the cake bakes, make the syrup by boiling 1 cup water, 1 cup sugar, and 1 tbsp lemon juice until slightly thickened. Stir in 1 tsp rose water if using.
6. Once the cake is out of the oven, immediately pour the hot syrup over it. Let it cool completely before cutting into squares.

The magic of Basbousa lies in its syrup-soaked texture, offering a perfect balance of sweetness and tang with every bite.

Tip: For an extra crunch, toast the shredded coconut before mixing it into the batter.

Ekmek Kadayif (Shredded Phyllo Dessert)

Dive into the sweet, syrupy layers of Ekmek Kadayif, a Turkish dessert that combines crispy shredded phyllo with a creamy custard topping for a texture contrast you’ll adore.

Ingredients

• 1 package (16 oz) shredded phyllo dough (kadayif)
• 1 cup unsalted butter, melted
• 1 cup granulated sugar
• 1 cup water
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 2 cups whole milk
• 3 tbsp cornstarch
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 cup heavy cream
• 1/2 cup chopped pistachios for garnish

Instructions

1. Preheat your oven to 350°F. Spread the shredded phyllo in a 9×13 inch baking dish and drizzle with 1 cup melted butter, ensuring all strands are coated. Bake for 25 minutes until golden and crisp.
2. While the phyllo bakes, make the syrup: In a saucepan, combine 1 cup granulated sugar, 1 cup water, and 1 tbsp lemon juice. Bring to a boil, then simmer for 10 minutes until slightly thickened. Stir in 1 tsp vanilla extract and set aside to cool.
3. For the custard: Whisk together 2 cups whole milk, 3 tbsp cornstarch, and 1/2 cup granulated sugar in a saucepan over medium heat. Cook, stirring constantly, until thickened, about 5 minutes. Remove from heat and stir in 1 tsp vanilla extract.
4. Once the phyllo is baked, immediately pour the cooled syrup over it, allowing it to soak in. Let cool for 10 minutes.
5. Spread the custard evenly over the syrup-soaked phyllo. Whip 1/2 cup heavy cream to stiff peaks and spread over the custard. Garnish with 1/2 cup chopped pistachios.
6. Chill for at least 2 hours before serving to allow the layers to set.

The magic of Ekmek Kadayif lies in its layers—each bite offers a crunch from the phyllo, silkiness from the custard, and a fluffy cloud of cream.

Tip: For an extra aromatic touch, add a cinnamon stick to the syrup while it simmers.

Katmer (Flaky Pistachio Pastry)

Imagine biting into a flaky, buttery pastry filled with the rich, nutty flavor of pistachios—Katmer is a Turkish delight that’s surprisingly simple to make at home.

Ingredients

• 2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup water
• 1/2 cup unsalted butter, melted
• 1/2 cup shelled pistachios, finely ground
• 1/4 cup powdered sugar

Instructions

1. In a large bowl, mix 2 cups all-purpose flour and 1/2 tsp salt. Gradually add 1/2 cup water, kneading until a soft dough forms. Cover and let rest for 30 minutes.
2. Divide the dough into 4 equal parts. Roll each into a thin circle on a floured surface.
3. Brush each circle with melted butter, then sprinkle evenly with ground pistachios and powdered sugar.
4. Fold the dough into a rectangle, then roll it up tightly like a jelly roll. Twist into a spiral and flatten slightly.
5. Heat a skillet over medium heat. Cook each pastry for 3-4 minutes on each side until golden and flaky.

The magic of Katmer lies in its layers—each bite delivers a crisp exterior that gives way to a tender, nutty center. Perfect with a cup of tea for an afternoon treat.

Tip: For extra flakiness, chill the dough for an hour before rolling and cooking.

Sutlac (Turkish Rice Pudding)

Warm up your evenings with this creamy, comforting Sutlac, a traditional Turkish rice pudding that’s subtly sweet and infused with a hint of vanilla.

Ingredients

• 1/2 cup short-grain rice
• 4 cups whole milk
• 1/2 cup sugar
• 1 tsp vanilla extract
• 1 tbsp cornstarch
• 2 tbsp water
• Cinnamon, for garnish

Instructions

1. Rinse the rice under cold water until the water runs clear, then drain.
2. In a large saucepan, combine the rice and 2 cups of the milk. Bring to a simmer over medium heat, stirring occasionally, for about 15 minutes until the rice is tender.
3. Add the remaining 2 cups of milk and 1/2 cup sugar to the saucepan. Continue to simmer, stirring frequently, for another 20 minutes until the mixture thickens slightly.
4. In a small bowl, mix 1 tbsp cornstarch with 2 tbsp water to create a slurry. Stir this into the pudding to thicken it further.
5. Remove from heat and stir in 1 tsp vanilla extract.
6. Divide the pudding into serving bowls and let it cool to room temperature. Then, refrigerate for at least 2 hours until set.
7. Before serving, sprinkle a little cinnamon on top for a warm, aromatic finish.

What sets this Sutlac apart is its velvety texture and the delicate balance of sweetness, achieved by slowly simmering the rice in milk until perfectly creamy.

Tip: For an extra layer of flavor, try infusing the milk with a cinnamon stick or a strip of lemon zest while it simmers with the rice.

Tulumba (Fried Sweet Dough)

Dive into the sweet, syrupy world of Tulumba, a crispy fried dough that’s a hit at any gathering. Perfect for those who love a dessert with a delightful crunch and a honey-like glaze.

Ingredients

• 1 cup water
• 1/2 cup unsalted butter
• 1/4 tsp salt
• 1 cup all-purpose flour
• 3 large eggs
• 1 cup sugar
• 1 cup water (for syrup)
• 1 tsp lemon juice
• Vegetable oil, for frying

Instructions

1. In a medium saucepan, combine 1 cup water, 1/2 cup unsalted butter, and 1/4 tsp salt. Bring to a boil over medium heat.
2. Reduce heat to low and add 1 cup all-purpose flour all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan, about 2 minutes. Remove from heat.
3. Let the dough cool slightly, then beat in 3 large eggs one at a time, ensuring each is fully incorporated before adding the next.
4. Heat vegetable oil in a deep fryer or large pot to 350°F. Using a piping bag with a star tip, pipe 3-inch strips of dough directly into the hot oil, cutting with scissors. Fry in batches until golden brown, about 4-5 minutes per batch.
5. While the tulumba fry, make the syrup by combining 1 cup sugar, 1 cup water, and 1 tsp lemon juice in a saucepan. Bring to a boil, then simmer for 10 minutes until slightly thickened.
6. Drain the fried tulumba on paper towels, then immediately dip into the warm syrup, ensuring they’re fully coated. Let excess syrup drip off before serving.

The magic of tulumba lies in its contrast: a crisp exterior giving way to a soft, syrup-soaked center. It’s a textural delight that’s surprisingly simple to master.

Tip: For the best results, ensure your oil is at the right temperature before frying. Too cool, and the tulumba will absorb too much oil; too hot, and they’ll brown too quickly without cooking through.

Zerde (Saffron Rice Pudding)

Zerde, a luxurious saffron rice pudding, is a fragrant and vibrant dessert that’s as pleasing to the eye as it is to the palate. Perfect for when you want to end your meal on a high note.

Ingredients

• 1 cup short-grain rice
• 4 cups water
• 1/2 teaspoon saffron threads
• 1/2 cup sugar
• 1/4 cup rose water
• 1/4 cup chopped pistachios
• 1/4 cup golden raisins

Instructions

1. Rinse the rice under cold water until the water runs clear, then drain.
2. In a large pot, bring 4 cups of water to a boil. Add the rice, reduce heat to low, and simmer for 15 minutes, stirring occasionally.
3. While the rice cooks, soak the saffron threads in 2 tablespoons of warm water for 5 minutes to release their color and aroma.
4. Stir the saffron water, 1/2 cup sugar, and 1/4 cup rose water into the rice. Continue to cook on low heat for another 10 minutes, stirring frequently, until the pudding thickens.
5. Remove from heat and let it sit covered for 5 minutes. Stir in the chopped pistachios and golden raisins before serving.

The magical combination of saffron and rose water gives Zerde its signature golden hue and floral aroma, making it a standout dessert at any gathering.

Tip: For an extra touch of luxury, garnish with a few extra saffron threads and pistachios before serving.

Pomegranate Molasses Cake

This Pomegranate Molasses Cake is a delightful twist on traditional desserts, offering a perfect balance of sweet and tangy flavors that will impress any guest.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup pomegranate molasses
• 1/2 cup buttermilk
• 1 tsp vanilla extract
• 1/4 cup pomegranate seeds for garnish

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
3. In a large bowl, beat 1/2 cup unsalted butter and 3/4 cup granulated sugar until light and fluffy. Add 2 large eggs one at a time, beating well after each addition.
4. Stir in 1/2 cup pomegranate molasses, 1/2 cup buttermilk, and 1 tsp vanilla extract until combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
6. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Garnish with 1/4 cup pomegranate seeds before serving.

The magic of this cake lies in the pomegranate molasses, which gives it a unique depth of flavor and a moist, tender crumb that’s hard to resist.

Tip: For an extra glossy finish, brush the top of the warm cake with a little extra pomegranate molasses before garnishing.

Fig and Walnut Cake

This Fig and Walnut Cake is a delightful treat that combines the earthy sweetness of figs with the rich crunch of walnuts, perfect for those cozy afternoons.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup chopped walnuts
• 1 cup chopped dried figs

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1/4 cup brown sugar, 1 tsp baking powder, and 1/2 tsp salt.
3. Stir in 1/2 cup melted unsalted butter, 2 large eggs, and 1 tsp vanilla extract until just combined.
4. Fold in 1/2 cup chopped walnuts and 1 cup chopped dried figs.
5. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

The combination of figs and walnuts not only adds a wonderful texture but also a depth of flavor that makes this cake stand out.

Tip: For an extra touch of sweetness, drizzle the cooled cake with a simple glaze made from powdered sugar and milk.

Orange and Almond Cake

This Orange and Almond Cake is a delightful blend of citrusy brightness and nutty richness, perfect for those who love a dessert that’s both flavorful and effortlessly elegant.

Ingredients

• 2 large oranges
• 1 1/2 cups almond flour
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp baking powder
• 1/4 tsp salt
• Powdered sugar, for dusting

Instructions

1. Preheat your oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. Place the whole oranges in a pot, cover with water, and bring to a boil. Reduce heat and simmer for 1 hour until soft. Drain, let cool, then puree in a blender (skin and all).
3. In a large bowl, whisk together 1 1/2 cups almond flour, 1 cup granulated sugar, 1 tsp baking powder, and 1/4 tsp salt.
4. Beat in 3 large eggs one at a time, then fold in the orange puree until well combined.
5. Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.

The magic of this cake lies in its moist texture and the way the whole oranges infuse every bite with a deep, aromatic citrus flavor.

Tip: For an extra almond crunch, sprinkle sliced almonds on top before baking.

Date and Nut Rolls

These Date and Nut Rolls are a delightful treat that combines the natural sweetness of dates with the crunch of nuts, all wrapped in a soft, doughy exterior. Perfect for a cozy afternoon snack or a sweet addition to your breakfast table.

Ingredients

• 1 cup pitted dates, finely chopped
• 1/2 cup walnuts, finely chopped
• 1/4 cup sugar
• 1 tsp cinnamon
• 1 tbsp butter, melted
• 1 package (8 oz) refrigerated crescent roll dough

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a medium bowl, mix together 1 cup pitted dates, 1/2 cup walnuts, 1/4 cup sugar, and 1 tsp cinnamon until well combined.
3. Unroll the crescent roll dough and separate into triangles. Brush each triangle lightly with 1 tbsp melted butter.
4. Spoon a small amount of the date and nut mixture onto the wide end of each triangle, then roll up towards the pointed end, sealing the edges.
5. Place the rolls on the prepared baking sheet and bake for 12-15 minutes, or until golden brown.

The contrast between the soft, sweet filling and the flaky, buttery crust makes these rolls irresistibly good. They’re a testament to how simple ingredients can create something truly special.

Tip: For an extra touch of sweetness, drizzle the warm rolls with a little honey before serving.

Apricot and Pistachio Baklava

This Apricot and Pistachio Baklava is a sweet, nutty delight that’s surprisingly simple to make at home, offering a perfect balance of flavors and textures.

Ingredients

• 1 package (16 oz) phyllo dough, thawed
• 1 cup unsalted butter, melted
• 2 cups shelled pistachios, finely chopped
• 1 cup dried apricots, finely chopped
• 1/2 cup granulated sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1 cup honey
• 1/2 cup water
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish.
2. In a bowl, mix together the pistachios, apricots, sugar, cinnamon, and cloves.
3. Layer half of the phyllo sheets in the prepared dish, brushing each sheet with melted butter.
4. Spread the nut and apricot mixture evenly over the phyllo layers.
5. Top with the remaining phyllo sheets, brushing each with butter.
6. Using a sharp knife, cut the baklava into diamond or square shapes.
7. Bake for 50 minutes, or until golden and crisp.
8. While baking, combine honey, water, and vanilla in a saucepan. Bring to a boil, then simmer for 10 minutes.
9. Pour the hot syrup over the baklava as soon as it comes out of the oven.
10. Let it cool completely before serving to allow the syrup to soak in.

The combination of tart apricots and rich pistachios wrapped in buttery phyllo creates a baklava that’s irresistibly crunchy and sweet.

Tip: For an extra touch of luxury, sprinkle a little rose water over the syrup before pouring it over the baklava.

Conclusion

We hope this roundup of 20 Delicious Mediterranean Dessert Recipes has inspired you to explore the sweet side of the Mediterranean. Each recipe is a testament to the region’s rich culinary tradition, perfect for home cooks looking to add a touch of sweetness to their table. Don’t forget to try these delights, share your favorites in the comments, and pin your must-makes on Pinterest. Happy baking!

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