Bartin Sweet Pastry Product Description and Distinctive Features: Bartın Sweet Pastry, a dessert that has been made by the people of Bartın for many years and is still enjoyed today. Bartın Sweet Pastry is closely associated with the region, and it is one of the most preferred desserts that the local people make and consume on special occasions.In the summer months, dry phyllo doughs prepared in bulk on a griddle are used for pastry production throughout the winter. Bartın Sweet Pastry, prepared by sprinkling walnut kernels and sugar between these dry phyllo layers and pouring syrup over them, gets its name from the local term "tat" used for syrup. Production Method: Making the dry phyllo dough: Ingredients (for 80 pieces of dry phyllo): - 5 kg wheat flour - 3 liters of water - 30 g salt Wheat flour, water, and salt are kneaded until it reaches a non-sticky consistency. The resulting dough is divided into 80 pieces, each weighing 80 g. To prevent sticking while rolling out each piece, flour is used, and they are rolled out into round shapes with a rolling pin. These pieces are cooked on a preheated stone griddle, turning them over on both sides. When the phyllo becomes rigid, it can be wrapped in a cotton cloth for later use throughout the year. Making the syrup: Ingredients (for the syrup used in one tray of dessert): - 1 kg powdered white sugar - 3 drops of lemon juice - 800 ml water (approximately 4 cups)1 kg of powdered white sugar, 4 cups of water, and 3 drops of lemon juice are mixed and boiled for about half an hour to obtain a dark syrup in a light honey color. Making Bartın Sweet Pastry: Ingredients (for one tray of dessert): - 6 sheets of dry phyllo - 65 g powdered white sugar - Half a kilo of walnut kernels - 800 ml water (approximately 4 cups) - 30 g butter Each dry phyllo sheet is moistened with water one by one, covered with a cloth, and left to rest for about 10 minutes. The baking tray with a diameter of 35-40 cm is greased with butter, and the first phyllo sheet is placed in the tray. Walnuts are crushed in a mortar and mixed with 65 g of powdered white sugar. A little butter is drizzled over the phyllo, and 1/5 of the walnut and sugar mixture is sprinkled. The same process is applied between each pair of phyllo sheets until all the phyllos are placed in the tray. The pastry is baked in a 200˚C oven for 20-30 minutes or until the top is golden brown. After baking, it is inverted to ensure that the other surface is also browned. While the pastry is still hot, it is cut into squares, and the previously prepared and cooled syrup is poured over the pastry. Bartın Sweet Pastry is consumed cold.