Erzurum Molasses Baklava Description and Distinctive Features of the Product: Erzurum Pekmezli Baklava is a special dessert unique to the Erzurum region, prepared by layering extremely thin sheets of dough rolled into a spiral, using special rolling pins designed for baklava. It is filled with pistachios and/or walnuts and sweetened with mulberry molasses. The rolled baklava is sliced and baked. The historical roots of Erzurum Pekmezli Baklava can be traced back to the year 1950. The most distinctive feature that sets Erzurum Pekmezli Baklava apart is its sweetening method. Typically, desserts like baklava are sweetened using syrups made from sugar or honey. In the case of Erzurum Pekmezli Baklava, mulberry molasses is added between the layers of dough for sweetness. Unlike using sugar syrup alone, incorporating mulberry molasses allows for a reduction of approximately half the amount of syrup used. Additionally, the use of mulberry molasses introduces fructose, a fruit sugar, into the product. The use of mulberry molasses contributes to the unique flavor and golden-brown color of Erzurum Pekmezli Baklava. The incorporation of mulberry molasses and the applied production method are indispensable for the distinct dark golden color, taste, and aroma characteristics of the product. Production Method: Ingredient List (for 1 tray of Erzurum Pekmezli Baklava) The values given below are approximate: Dough: - 1.5 kg special purpose wheat flour - 1 teacup sunflower oil - 0.75 liters whole milk - Vanilla sugar - 1 teaspoon wheat starch - 1 teaspoon semolina Filling: - 400 g pistachios and 750 g walnut kernels OR 1150 g either pistachios or walnuts Syrup: - 2 kg white granulated sugar - 2 liters drinking water - 1.6 g citric acid Additionally, before baking, locally produced mulberry molasses is added between the dough layers. Approximately 100 g of butter is used to place on top of the dough layers. Preparation of Dough and Baking: The most crucial step in the production of Erzurum Pekmezli Baklava is the preparation of baklava dough. Baklava dough is rolled out using special rolling pins designed for baklava. In the case of Erzurum Pekmezli Baklava, three sheets of dough are layered on top of each other and rolled into a spiral shape to prepare the baklava. Wheat starch is used during the process to facilitate easy rolling. The mixture prepared by mixing the components in the ingredient list is kneaded into dough. The kneaded dough is rolled out into thin sheets using a rolling pin. For one tray of baklava, 27 sheets of dough are rolled out. When rolling out the dough with a rolling pin, care is taken to avoid damaging the dough, and the rolling process is performed to ensure contact with all sides of the sheet. Of the three opened baklava sheets, the filling is sprinkled between the bottom two sheets and on top of the second sheet. Mulberry molasses is drizzled over the third sheet, and it is rolled into a spiral shape again after sprinkling the filling. The rolled sheets are cut into pieces with 7-8 cm intervals and arranged in trays. Approximately 100 g of melted butter is poured over the baklava tray, and it is covered with foil. It is baked in an oven preheated to approximately 200°C for an average of 20 minutes. Then the oven temperature is reduced to around 100°C, the foil is removed, and the baking process continues for an average of 10 more minutes. This way, gradual baking is achieved. The baklavas taken out of the oven are poured with syrup. Preparing the Syrup: For the syrup, the components given are mixed on the stove until they melt. It is boiled until it reaches the desired consistency, and the syrup becomes ready for use.When pouring the syrup, if the baked baklava is hot, cold syrup is