Sarkis Pastry

Glendale’s first Armenian pastry shop, which opened in 1983, sells baklava in every guise: bourma with glistening whole pistachios, shredded kataifi filled with walnuts, finger baklava rolled around ground cashews. The display cases span the Middle East with zulubia (squiggles of deep-fried dough) and yards of cookies: walnut-stuffed nazuk, macaroons, tahini. Less-mainstream specialties include a transporting ashet-sarayan, a layered bread pudding lined with the rose water-scented pastry cream called ashta and smothered with crushed pistachios, and halawet el jibn, pinwheels of sweet cheese and ashta drizzled with syrup.