We spoke to four talented chefs from across the Middle East to gain insights into the latest pastry trends defining the region. Here’s what they had to say.

Pastry trends

Pastry trends today emphasize creativity, sustainability, personalization and innovation. Eco-friendly pastries made with sustainable ingredients, such as plant-based milk, alternative sweeteners and locally sourced produce, are gaining popularity. Additionally, eco-conscious packaging is becoming a key focus in the pastry industry. Customized treats, like cakes with personalized messages or unique designs, cater to special occasions, offering a tailored experience.

Global flavors such as matcha, yuzu and cardamom continue to captivate consumers, blending traditional tastes with modern innovation. Desserts are also evolving to be visually stunning and social media friendly. Moreover, advancements in technology, including 3D printing and AI-powered baking, are revolutionizing the industry by expanding creative possibilities.

A shift in the world of pastry  

In the Middle East, the pastry world is experiencing a dynamic transformation where rich traditions blend seamlessly with modern creativity. Pastry chefs are honoring the heritage of classic Middle Eastern desserts while introducing contemporary elements to delight today’s diners.

Beloved treats like baklava and kunafa are being reimagined with inventive fillings such as dark chocolate, pistachio cream and exotic fruits like fig and mango. These fresh interpretations offer new perspectives while preserving the essence of time-honored sweets. Ingredients rooted in regional culture — including tahini, rose water and pomegranate molasses — are also being creatively incorporated into modern pastry creations.

Health-conscious and inclusive desserts are becoming more prominent. Chefs are crafting gluten-free, vegan and refined sugar-free versions of traditional sweets — such as gluten-free baklava made with almond flour or vegan kunafa using plant-based cheeses — to meet growing demand. This balance between indulgence and wellness is reshaping Middle Eastern pastries, making them accessible to diverse audiences.

Presentation is another key focus, with modern plating techniques transforming desserts into edible art. Indeed, adornments like edible flowers, gold leaf and intricate designs elevate the visual appeal.

Fusion desserts are also on the rise, combining Middle Eastern flavors with international pastry styles. Innovative creations like Arabic coffee tiramisu, pistachio éclairs and halva croissants introduce exciting textures and tastes. Overall, the pastry landscape in the Middle East is more vibrant than ever.

Kunafa with Pistachio Nutella

Kunafa, a beloved Middle Eastern dessert, has evolved into various delicious iterations, with “Kunafa with pistachio Nutella” emerging as a standout trend. This version blends the crispy, buttery layers of filo pastry, baked to perfection, with the rich indulgence of Nutella and the delightful crunch of pistachios.

Drenched in sweet syrup, the dessert offers an irresistible combination of textures and flavors. It can also be filled with ingredients like mild cheese, cream or nuts, adding versatility to the dish. Though kunafa is enjoyed year-round, its demand peaks during Ramadan, making it a quintessential treat for the holy month.

Bold flavors in pastry

In 2025, health-conscious trends will continue but with room for occasional indulgence. Smaller portion sizes and a “small treat” culture will dominate, alongside a shift toward sour flavor profiles replacing overly sweet offerings. Ingredients like yuzu, cranberries, cherries, blackberries, pomegranate and tamarind will feature prominently.

Nostalgia will play a significant role, reimagined with modern flavors and presentations. Expect lemon meringue popsicles, cheesecakes and traditional pies to make a comeback with creative twists. PB&J éclairs, Asian-inspired donuts and other innovative desserts will gain popularity.

Soft-serve ice cream will remain a growing trend, incorporating local flavors such as date, honey, orange blossom, rose water and saffron, offering a fresh take on classic favorites.