Aksehir Cheese Baklava Description and Distinguishing Features of the Product: Akşehir Cheese Baklava is a sweet dish made by baking thin layers of phyllo dough with unsalted fresh cheese and consumed warm.The history of Akşehir Cheese Baklava dates back to the Ottoman Empire. Due to its preparation on special occasions such as ceremonies, weddings, and holidays, it holds significant importance in the Akşehir cuisine. For these reasons, Akşehir Cheese Baklava is associated with a geographical region and carries a certain reputation. Production Method: Ingredients: For the Dough: - 2 eggs - 700 g flour - 200 ml milk - Juice of half a lemon - 70 ml vegetable oil - 6 g salt - 400 g wheat starch For the Filling: - 800 g fresh unsalted white cheese or cottage cheese obtained from cows or goats raised in Akşehir district For the Topping: - 500 g churned unsalted butter produced from cow's milk in Akşehir district For the Syrup: - 1.5 kg white sugar - 1 liter water - 5 ml lemon juice The ingredients for the dough are mixed and kneaded until a soft consistency is achieved. The dough is divided into 14 pieces. Each piece is rolled out with starch, and the rolled-out phyllo sheets are placed in a tray. After the 7th sheet, cheese is added. After placing the remaining 7 sheets on top, it is cut into squares. The baklava is coated with hot oil and baked in a preheated oven at 180°C. After taking it out of the oven and allowing it to cool, a syrup prepared with sugar, water, and lemon juice is poured over it while it is still warm. After waiting for a short time for it to absorb the syrup, it is served warm. Akşehir Cheese Baklava can also be consumed by heating it after it has cooled down.