North African desserts — baklava and cornes de gazelles for example — have been available in North African pastry shops throughout Paris for many years. Traditionally, they have been considered a little too sweet for the French palate, drenched in honey or confectioners’ sugar or stuffed with figs and sweetened walnuts.

Lately, some of the best North African pastry shops that are located in the trendier neighborhoods (like the 11th arrondissement) have changed with the times while keeping faithful to tradition. They have become more upscale and make an effort to cater to the people living in the quartier. As a result, it is now considered “chic” to bring a box of decadent North African desserts to a dinner party. More on this dessert trend can be found in this article from the New York Times.

And here are some great North African recipes to try out at home:

Dziriate from the shop Bague de Kenza in the 11th arrondissement

Cornes de Gazelles from Patisserie Malika in the 20th arrondissement

Hazelnut Baklava from the Patisserie Malika in the 20th arrondissement