10 Must-Try Mediterranean Desserts

Indulge in the sweet side of the Mediterranean! These 10 desserts highlight the region’s best flavors—honey, nuts, citrus, and rosewater—delivering everything from flaky pastries to creamy puddings. Whether you’re a fan of Greek baklava or Italian panna cotta, there’s something here to satisfy every sweet tooth.

1. Baklava

Layers of flaky phyllo dough, filled with chopped nuts and soaked in a sweet honey syrup.

Ingredients:

• 1 package phyllo dough (16 oz)
• 2 cups mixed nuts (walnuts, pistachios, or almonds), chopped
• 1 cup unsalted butter, melted
• 1 cup honey
• ¾ cup sugar
• ½ cup water
• 1 tsp cinnamon
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Layer 8 sheets of phyllo dough, brushing each layer with melted butter.
3. Spread a layer of chopped nuts mixed with cinnamon. Repeat layering with phyllo and nuts until finished.
4. Cut the assembled baklava into diamonds or squares.
5. Bake for 45 minutes until golden brown.
6. Prepare the syrup by simmering honey, sugar, water, and vanilla for 10 minutes. Pour over the hot baklava. Let it soak for at least 4 hours before serving.

2. Galaktoboureko (Greek Custard Pie)

A rich semolina custard wrapped in phyllo and soaked in a citrus syrup.

Ingredients:

• 6 cups milk
• ¾ cup semolina flour
• 1 cup sugar
• 4 eggs
• 1 tsp vanilla extract
• Zest of 1 lemon
• 1 package phyllo dough
• 1 cup butter, melted
• For syrup: 1½ cups sugar, 1 cup water, juice of 1 lemon

Instructions:

1. Heat milk and semolina over medium heat, whisking constantly until thickened. Add sugar, eggs, vanilla, and lemon zest. Let cool.
2. Layer phyllo sheets in a greased baking dish, brushing each with butter. Add the custard and cover with more phyllo.
3. Bake at 350°F (175°C) for 45 minutes.
4. Pour hot syrup over the cooled pie and let it soak.

3. Knafeh (Middle Eastern Cheese Pastry)

A crispy pastry made with shredded phyllo, sweet cheese, and soaked in rosewater syrup.

Ingredients:

• 2 cups shredded phyllo (kataifi dough)
• 2 cups ricotta or mozzarella cheese
• 1 cup sugar
• ½ cup butter, melted
• 1 tsp rosewater
• 1 cup water

Instructions:

1. Preheat oven to 350°F. Grease a round pan and spread half the shredded phyllo, brushing with butter.
2. Spread the cheese over the phyllo and top with the remaining phyllo.
3. Bake for 30 minutes until golden.
4. Pour rosewater syrup over the pastry and serve warm.

Rosewater Substitutes for Knafeh:

1. Orange Blossom Water – The best floral alternative, offering a citrusy, floral flavor. Use it in a 1:1 ratio for rosewater.
2. Lemon Zest or Juice – Adds a bright, tangy note. Use a small amount of zest (from ½ a lemon) or 1 teaspoon of fresh juice for every tablespoon of rosewater.
3. Vanilla Extract – For a sweeter, less floral flavor. Use ½ teaspoon for each tablespoon of rosewater.
4. Cinnamon Stick or Cardamom Pods – Infuse the syrup with a warm, spiced flavor. Simmer one cinnamon stick or 2-3 cardamom pods in the syrup, then remove before serving.

4. Basbousa (Semolina Cake)

A moist semolina cake soaked in a light citrus syrup.

Ingredients:

• 1½ cups semolina
• ½ cup yogurt
• ¾ cup sugar
• ½ cup butter, melted
• 1 tsp baking powder
• For syrup: 1½ cups sugar, 1 cup water, juice of 1 orange

Instructions:

1. Preheat oven to 350°F. Mix semolina, yogurt, sugar, butter, and baking powder. Pour into a greased pan.
2. Bake for 35 minutes.
3. Pour syrup over the warm cake and let it soak.

5. Tarta de Santiago (Spanish Almond Cake)

A simple, flourless almond cake topped with powdered sugar.

Ingredients:

• 2 cups almond flour
• 1 cup sugar
• 4 eggs
• Zest of 1 lemon
• 1 tsp cinnamon

Instructions:

1. Preheat oven to 350°F. Beat eggs and sugar until fluffy. Add almond flour, lemon zest, and cinnamon.
2. Pour into a greased pan and bake for 30 minutes.
3. Dust with powdered sugar before serving.

6. Rizogalo (Greek Rice Pudding)

A creamy rice pudding flavored with vanilla and cinnamon.

Ingredients:

• 1 cup short-grain rice
• 4 cups milk
• ¾ cup sugar
• 1 tsp vanilla extract
• 1 cinnamon stick

Instructions:

1. Cook rice with milk, sugar, and cinnamon until thick and creamy.
2. Remove cinnamon stick and stir in vanilla. Serve warm or cold, topped with ground cinnamon.

7. Malabi (Middle Eastern Milk Pudding)

A silky milk pudding topped with rosewater syrup and pistachios.

Ingredients:

• 2 cups milk
• 3 tbsp cornstarch
• 3 tbsp sugar
• 1 tsp rosewater
• Chopped pistachios for garnish

Instructions:

1. Heat milk, sugar, and cornstarch, stirring until thickened. Add rosewater.
2. Pour into ramekins and chill. Garnish with pistachios before serving.

Rosewater Substitutes:

1. Orange Blossom Water – Offers a citrus-floral flavor that complements Malabi beautifully. Use the same amount as the rosewater in the recipe.
2. Vanilla Extract – For a non-floral substitute, vanilla extract provides a warm and sweet aroma. Start with half the amount called for and adjust to taste.
3. Almond Extract – Adds a nutty and aromatic flavor. Use sparingly—about 1/4 of the rosewater amount, as it’s quite strong.
4. Cardamom – For a spiced alternative, a pinch of ground cardamom adds a fragrant depth. Combine it with vanilla or almond for an extra layer of flavor.

8. Sfogliatelle (Italian Pastry)

A shell-shaped pastry filled with ricotta and candied orange peel.

Ingredients:

• 2 cups ricotta cheese
• ½ cup sugar
• 1 tsp vanilla
• Zest of 1 orange
• Puff pastry sheets

Instructions:

1. Mix ricotta, sugar, vanilla, and orange zest.
2. Roll out puff pastry and fill with the ricotta mixture.
3. Bake at 375°F for 25 minutes until golden.

9. Panna Cotta with Honey and Berries

A silky, creamy Italian dessert topped with honey and fresh berries.

Ingredients:

• 2 cups heavy cream
• ½ cup sugar
• 1 tsp vanilla extract
• 1 tbsp gelatin
• Fresh berries and honey for topping

Instructions:

1. Heat cream, sugar, and vanilla until warm. Dissolve gelatin in cold water and mix into the cream.
2. Pour into molds and refrigerate until set. Serve with honey and berries.

10. Orange Polenta Cake

A moist cake with a hint of citrus and a slightly grainy texture from polenta.

Ingredients:

• 1 cup polenta
• 1 cup almond flour
• 1 cup sugar
• 3 eggs
• Zest and juice of 1 orange
• ½ cup olive oil

Instructions:

1. Preheat oven to 350°F. Mix all ingredients and pour into a greased pan.
2. Bake for 35–40 minutes until golden.

Which one of these desserts will you try first? Each bite offers a little taste of Mediterranean sunshine!