Xinjiang Sweets & Desserts: Baklava, Walnut Cakes, and Ice Cream
Xinjiang’s desserts sit at the crossroads of Central Asia and China — nutty, floral, and dairy-rich rather than chocolate-sweet. After a heavy lamb meal, the local sweet tooth turns to baklava-style pastries, walnut cakes, and a thick milk ice cream that’s closer to frozen cheese than a cone. It’s a small but distinctive board, and worth exploring between the skewers.
Here’s what to look for.
Baklava and Pakhlava
The Uyghur version of baklava — layers of thin pastry, crushed walnuts or pistachios, and syrup — is less sweet than the Turkish and found at every bazaar sweet stall. Buy a few pieces, not a box, unless gifting. It pairs perfectly with the sweet southern chai. The nut-to-pastry ratio is the tell of a good one; skimp on nuts and it’s just sugar glue.
Walnut Cake (核桃糕) and Jams
Dense, chewy walnut cakes and fruit-leaf jams (apricot, rose) show up at markets and as gifts. The Korla walnut and the Ili apricot jam are regional specialties. These travel well and make good souvenirs — sealed, they keep for the trip home. Try a small piece with tea before buying a batch.
Milk Ice Cream (奶冰淇淋)
Xinjiang’s milk ice cream is dense and only lightly sweet, made from local dairy — closer to a frozen yogurt-cheese than a Western scoop. Sold from carts in summer, it’s the region’s answer to the heat and a nice counter to spicy food. In the north you’ll also find airan (drinkable fermented milk) and thick yogurt as dessert-adjacent options.
Where to Find Them
Bazaar sweet stalls (Urumqi Grand Bazaar, Kashgar) are the best hunt. The night markets have dessert carts too. For a sit-down, the Uyghur restaurants often list a baklava or fruit plate. Keep it light — the main meals are rich enough; dessert here is a accent, not a course. And the fresh fruit, always, is the healthiest sweet in the region.
