This small-batch baklava is deeply crisp, buttery, and perfumed with honey, lemon, and a gentle touch of rose water. Layers of flaky filo encase a spiced walnut-pistachio filling, then soak up just enough syrup to become glossy and luscious without losing their crunch.

These crisp, golden filo rolls have a delicately flaky shell and a savory, salty filling of feta and fresh parsley. They are quick to make, deeply satisfying, and especially delicious served hot when the pastry is at its crunchiest.

Warbat are crisp, buttery filo pastries filled with silky ashta and finished with fragrant rose syrup and pistachios. The contrast of flaky layers, cool floral sweetness, and rich cream makes them luxurious yet surprisingly light to eat.

Peynirli Borek is a flaky, golden baked pastry with delicate crisp layers wrapped around a savory filling of white cheese and fresh parsley. The top turns deeply bronzed and crackly in the oven, while the center stays tender, rich, and aromatic.

These bourekas are crisp, buttery, and shatteringly flaky outside, with two classic savory fillings inside: creamy spinach-feta and soft potato-cheese. Fresh from the oven, they are rich, fragrant, and deeply satisfying, perfect for lunch, brunch, or a snack spread.