Bayburt Milk Pastry Product Description and Distinctive Features: Bayburt Milk Pastry is a sweet pastry made with phyllo dough, baked in the oven, and drizzled with milk syrup. Produced with its unique method for many years, Bayburt Milk Pastry is closely tied to a geographical region. It is particularly served during the Ramadan month, as well as during holidays, weddings, and special events in the region. The dough is prepared with milk, butter, eggs, and flour. After resting, the dough is rolled out into thin sheets, with each layer dusted with starch. Roasted hazelnuts are sprinkled between the layers, butter is poured over them, and the pastry is cut into large triangular slices before being baked in the oven. Milk syrup is poured over the baked pastry, and it consists of 15 layers of phyllo dough. The diameter of the phyllo sheets is approximately 40-45 cm.sBayburt Milk Pastry has a crispy and crunchy texture, neither too hard nor too soft. Its surface is shiny and pinkish, while the interior is a yellowish-white color. Production Method: In the production of Bayburt Milk Pastry, milk and butter obtained from cattle raised within the geographical boundary are used. The dairy products used in dough making and syrup should be natural and free from additives.Flour, butter, milk, and eggs are mixed and kneaded for 10-15 minutes until a homogeneous dough is obtained. After the kneading process, the dough is rested at room temperature for 20-25 minutes. The rested dough is divided into 15 equal parts. Wheat starch is sprinkled over the dough, and phyllo sheets with a diameter of 40-45 cm and a thickness of 0.13 - 0.15 mm are rolled out.While placing the rolled-out phyllo sheets in the tray, roasted hazelnuts are sprinkled between every two sheets. The pastry is cut into large triangular shapes, and melted butter is poured over it. The prepared mixture in the tray is baked at a temperature of 180°C for 20-25 minutes. After removing it from the oven, excess oil is drained.For the syrup, milk and sugar are boiled until it reaches a syrupy consistency. It is then left to cool. The cooled syrup is poured over the cooled pastry taken out of the oven.