Turkish desserts are consumed in Turkey, Middle East and some parts of Europe. This study investigates acrylamide contents of some Turkish desserts and their raw materials which are possible sources. For this aim, LC-MSMS based method was used which is simplifying sample treatment, reducing analyzing time and more reliable. Desserts are thought to have high levels of acrylamide contents due to the compositions and high cooking temperatures. In acidic condition, asparagine, which is primary substance to occurrence of acrylamide, is converted to aspartic acid so that acrylamide formation is prevented. Other factors affecting acrylamide content were oven temperature, frying oil temperature, acrylamide content of raw materials and production steps.