One of the best-known desserts in Turkish cuisine is baklava. Other baklava-like desserts include söbiyet, bülbül yuvasi, saray sarmasi, sütlü nuriye etc.

There are different types of kadaif; tel (wire) or burma (wring) kadaif / with walnut or pistachio. Although carrying the label "kadaif" ekmek kadayifi differs from "kadaif”. Künefe and ekmek kadayifi are other specialties rich in syrup and butter. Both are usually combined with "kaymak" or ice-cream when served. Kunefe contains a layer of cheese in between and served hot with pistachio or walnut.

Among milk based deserts, the most popular ones are muhallebi, sütlaç (rice pudding), keskül, kazandibi (meaning the bottom of "kazan" because of its burnt like surface) and tavuk gögsü (a sweet, gelatinous, milk pudding dessert quite similar to kazandibi to which very thinly peeled chicken breast is added to give a chewy texture).

Helva (halva): un helvasi (usually cooked after someone has died), irmik helvasi (cooked with semolina and nuts), yaz helvasi, tahin helvasi, Kos helva.

Revani (with semolina and starch), sekerpare, kalburabasma, dilber dudagi, vezir parmagi, hanim gobegi, kemalpasa, tulumba, pismaniye, zerde, hösmerim, lokma, cezerye, cevizli (walnut) sucuk, pestil (fruit pestils), güllaç (Ramadan dessert: very thin large dough layers with milk and rose water, served with pomegranate seeds and walnut), paluze are other varieties.

Asure is like a sweet soup containing boiled beans, wheat and dried fruits. Sometimes cinnamon and rose water is added when being served. According to the legend it was first cooked in the Noah's Ark containing seven different ingredients to one dish. All the Anatolian peoples have cooked and are still cooking asure.

Traditional Turkish desserts include also fruit desserts; ayva tatlisi quince dessert, incir tatlisi fig dessert, kabak tatlisi pumpkin dessert. Walnut, pistachio and kaymak (cream) can be added when serving.

Home made cookies are commonly called as kurabiye in Turkish. Most famous types are un kurabiyesi (flour kurabiye) and cevizli kurabiye (kurabiye with walnut).

Lokum (Turkish delight) which was eaten for digestion after meals and called "rahat hulkum" in the Ottoman era is another well-known jelly like sweet/candy with many varieties.

Kaymak (clotted cream) is often served with sweet desserts to cut through the sweetness. Tea or thick Turkish coffee (with or without sugar) is usually served after dinner or more rarely together with desserts.