Sephardi desserts shimmer with Mediterranean light — citrus groves, olive presses, spice markets, and memories of Iberia carried across centuries. Orange blossom, almond, and rosewater weave through pastries that trace back to Andalusian courts and Ottoman kitchens. Bourekitas flake apart like tiny sunbursts, syrup-soaked semolina cakes glow with saffron or honey, and almond confections blur the line between dessert and jewel. These sweets embody movement across seas and empires, blending flavors gathered through migration and trade.