Gaziantep Dolangel Dessert Product Description and Distinctive Features: Gaziantep Dolangel Tatlısı; is a regional dessert made with baklava dough, a custard prepared with milk-semolina-clotted cream, clarified butter, white sugar, and Antep Pistachios (registered with a geographical indication number 27) or walnut, all soaked in syrup. Formerly prepared more in households, Gaziantep Dolangel Tatlısı is now often ordered from special pastry shops. It is recognized as the precursor to baklava within the geographical boundary and is served during holidays and special occasions. The components used in production and the production process are similar to baklava. The ingredients placed on the baklava dough are folded several times on itself, shaped into a cylinder, and arranged in a circular pattern on the tray before baking. The serving of Gaziantep Dolangel Tatlısı is done while it's still warm. With a history dating back, Gaziantep Dolangel Tatlısı's geographically specific production method requires expertise, especially in bringing together and baking the ingredients. Therefore, it is closely associated with its geographical boundary. Preparation of Baklava Dough: Flour, egg, and salt are combined, mixed with water, and kneaded into a soft dough with a consistency similar to the earlobe. The dough is rolled out very thinly, using starch to prevent sticking, and is stretched to obtain 20-25 sheets of phyllo dough. The thickness of the phyllo dough is adjusted by the dough master so that when all layers are stacked, it does not exceed 1.5-2 cm. Preparation of Custard: Milk and semolina are stirred in a saucepan and cooked until a thick custard consistency is achieved. After cooling, clotted cream is added, mixed well, and the mixture is placed in the refrigerator. Preparation of Syrup: Water and sugar are mixed and boiled. When it starts boiling, 4-5 drops of lemon juice are added, and it is boiled for an additional 4 minutes. Preparation of the Dessert: The baking tray is greased with clarified butter. Layers of baklava dough are piled up in the center, and on top of the pile, custard and melted clarified butter are applied. Clotted cream is spread over it, and Antep Pistachios or walnuts are sprinkled on top of the cream. The dough is lightly left loose without pressing too tightly, and holding it from both ends, it is rotated around its axis to form a cylindrical shape with a diameter of 2.5-3 cm. The same process is applied to all layers, and the remaining melted clarified butter is poured over them. The dessert is baked in an oven at 180 °C until the top becomes golden brown, approximately 25 minutes. After baking, any excess oil collected at the bottom of the tray is drained into a separate container. While the dessert is still hot, hot syrup is poured over it. Gaziantep Dolangel Tatlısı is topped with Antep Pistachios or walnuts after absorbing the syrup and is served hot.