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Laura Edwards

Baklava - an extra-sweet treat that's best sampled with a glass of Turkish tea.

A diamond-shaped piece of syrup-soaked baklava.

Syrup is key to a perfectly sugar-soaked baklava. In the classic recipe, lemon juice keeps the syrup runny, while in the kuru (‘dry’) version, lemon is omitted so that the syrup crystallises — making the baklava easier to transport.

The pastry is placed in a dish and layered with a filling - usually ground nuts.

Some of the traditional techniques for preparing the yufka pastry can require a great deal of practice, skill and patience.

A dish of delicious baklava.

Chef and restaurateur José PIZARRO is the author of Basque.

Rabbit with white beans and chorizo parum.

The classic Italian dessert is served with lashings of mascarpone to delighted diners at Gloria restaurant in London.

The coffee-infused Italian dessert is a modern classic.