Amasya Walnut Honey Baklava Description and Distinctive Features of Amasya Walnut and Honey Baklava: Amasya Walnut and Honey Baklava is a dessert made by layering 40 sheets of dough prepared with eggs, sunflower oil, milk, apple cider vinegar, salt, special purpose wheat flour, water, and saffron. Between the layers of dough, walnut kernels are placed, melted butter is poured, and it is baked. The syrup is prepared using honey. Amasya Walnut and Honey Baklava is made up of 40 layers of dough and is cut into rectangular or square slices. Due to the apple cider vinegar in its ingredients, it has a crispy texture, and the saffron gives it a golden-yellow color.The history of Amasya Walnut and Honey Baklava dates back to ancient times. It is served on special occasions such as weddings, circumcision ceremonies, and holidays. It holds a significant place in the culinary culture of Amasya. The selection of ingredients is specific to the geographical region. Therefore, it has a connection with geographical boundaries and has gained recognition. Preparation of the Dough: Except for the wheat flour, the other components are mixed in a bowl. Flour is gradually added while kneading. When a non-sticky, soft dough is obtained, it is divided into 4 equal parts. Each piece is further divided into 10 equal parts and rolled into balls. There should be a total of 40 pieces. The balls are covered with plastic wrap or a moist cloth suitable for contact with food, and they are allowed to rest for 20 minutes. Each ball is rolled out using a rolling pin with abundant starch to create 20 cm diameter dough sheets. The sheets are stacked in groups of 5 and rolled out with a rolling pin. Placing a baking tray on top, the size of the dough sheets is adjusted, excess parts are cut if necessary, and the cut pieces are placed between the sheets. Chopped walnuts are evenly distributed between the layers. Traditionally, the baklava is sliced in a diamond shape, but it can also be cut into rectangles or squares. In another bowl, butter is melted, and any foam that forms on the surface is removed. Care is taken to ensure that all the foam is removed because the foam on the butter can create a burnt appearance on the surface of the baklava. The melted butter, cooled to room temperature, is poured over the baklava, and it is baked at 170°C for approximately 60 minutes. After removing it from the oven, the baklava is allowed to rest for about 4 minutes before pouring the syrup. Once the baklava has cooled completely, it is ready to be served.