Aker Sweets - Temple Terrace

Feteer with Cream is a traditional Middle Eastern pastry made with soft or flaky layered dough filled with rich, fresh cream. It’s baked to a golden perfection, then optionally dusted with powdered sugar or drizzled with light syrup. Served warm, it offers a melt-in-your-mouth texture and a delicate, creamy flavor.

Feteer with Cheese is a popular Middle Eastern pastry made from thin, layered dough filled with either sweet or savory cheese. It’s baked until crispy on the outside and soft on the inside, then served warm. Often paired with sugar syrup or a dusting of powdered sugar, it strikes a delicious balance between salty and sweet flavors.

Madlouka is a traditional Middle Eastern dessert. It is primarily made from semolina, milk, and sugar, cooked together until it reaches a smooth, creamy consistency. The mixture is then poured into a dish and topped with Ashta (clotted cream) and a generous amount of crushed pistachios. Typically served cold, Madlouka is known for its rich sweetness and silky texture. It’s often enjoyed during special occasions or as an elegant dessert for family gatherings.

Bayn Narayn is a modern Palestinian dessert inspired by traditional knafeh. It features two contrasting layers: a warm, crispy kunafa base and a cool, creamy ashta (clotted cream) topping, creating a delightful balance of textures and flavors. Garnished with crushed pistachios and drizzled with sugar syrup, it's often served during special occasions.

Halawet el Jibn is a traditional Levantine dessert originating from Hama, Syria, and is popular across the Levant, including Palestine and Lebanon. It consists of a soft dough made from semolina and cheese, filled with clotted cream (ashta), rolled into small logs, garnished with crushed pistachios, and drizzled with sugar syrup. Served cold, it boasts a tender texture and rich flavor, making it a favorite treat during special occasions and Ramadan.

Beirutiyeh is a traditional Lebanese dessert known for its elegance and layered textures. Often served during special occasions, it typically consists of layers of clotted cream (ashta), muhallabiya (milk pudding), and crushed nuts, all delicately flavored with rosewater or orange blossom water. It’s usually topped with pistachios and sweetened with sugar syrup or honey.

Khudood Al-Sitt is a traditional dessert. It is named for its soft and delicate texture, resembling the smoothness of a lady’s cheek. Often served during special occasions and Ramadan, this sweet treat is both elegant and comforting. The dessert consists of small, round baked dough pieces filled with ashta (clotted cream), then closed into ball shapes. They are sometimes rolled in shredded coconut, garnished with pistachios, and drizzled with sugar syrup, offering a rich yet light flavor

Shami Warbat is a traditional Levantine dessert. It is made from thin layers of crispy phyllo dough filled with creamy ashta (clotted cream), then baked until golden and soaked in sugar syrup. Often served during Ramadan and festive occasions, Warbat offers a delightful contrast between the crunchy pastry and the smooth filling, and is typically garnished with pistachios.

Harissa is a traditional Middle Eastern dessert made from semolina, sweetened with sugar syrup, and often topped with almonds or other nuts. It has a soft, crumbly texture and a rich, buttery flavor. Baked until golden, it's a staple in many celebrations and is loved for its simplicity and satisfying sweetness.

Lotus Kunafa is a modern twist on the classic Middle Eastern dessert. It features layers of crispy kunafa pastry filled with creamy cheese or custard, topped generously with Lotus Biscoff spread and crushed Lotus biscuits. The rich caramelized flavor of Lotus adds a unique and indulgent taste, making it a favorite among lovers of fusion desserts.

Caramel Trileçe is a soft and airy sponge cake soaked in a mixture of three kinds of milk: evaporated milk, condensed milk, and heavy cream. Originally from Latin America, it gained popularity in the Middle East and Turkey. The caramel version is topped with a rich layer of caramel sauce, creating a delicious balance between milky sweetness and caramel richness. It’s served cold and is perfect for summer or festive desserts.

Strawberry Trileçe is a light and fluffy sponge cake soaked in three types of milk: evaporated milk, condensed milk, and heavy cream. This dessert, originally from Latin America and now loved across the Middle East and Turkey, features a fresh strawberry topping that adds a fruity sweetness to the creamy base. It’s served cold, making it a refreshing treat especially during warmer days.