Goynuk Zucchini Phyllo Dessert Product Description and Distinctive Features: Göynük Kabaklı Yufka Tatlısı (Göynük Pumpkin Filo Pastry Dessert) is a dessert composed of a filling made from pumpkin, dried onions, powdered sugar, vegetable oil, dried mint, and salt. The filling is placed between two layers of filo pastry and either baked in an earthenware tray or added between pre-baked filo layers. The resulting pastry is sliced into triangular pieces, and after that, sweetened milk syrup is poured over the slices. The final step involves rolling the slices into a cylindrical shape and serving them in copper bowls. Göynük Kabaklı Yufka Tatlısı can be prepared in two main ways: by placing the filling between filo layers and baking it, or by individually opening and baking the filo layers before creating a layered structure with pumpkin filling between them. Additionally, its distinctive features include the use of specific ingredients for the filling and the presentation of rolled filo slices in copper bowls after pouring sweetened milk syrup over them.This dessert, with its unique combination of flavors from ingredients such as onion, sweetened milk syrup, and mint, reflects the culinary tradition of Göynük with its special presentation. Production Method: Dough: Wheat flour, egg, salt, and water Filling: Pumpkin, dried onions, powdered sugar, vegetable oil, dried mint, and salt Syrup: Milk, powdered sugar, and butter Preparation of the Filling: Peel and clean the skin of approximately 3-4 kg of pumpkin. Meanwhile, finely chop 1 medium-sized dried onion, add it to a pan with 1 cup (about 100 ml) of vegetable oil, and sauté until it becomes golden brown. Then, add the grated pumpkin and continue sautéing. While sautéing the pumpkin, add a bowl (about 300 g) of powdered sugar and a teaspoon of salt. Once the pumpkin is completely cooked, turn off the heat and let it cool for 5 minutes, stirring occasionally. After adding approximately 4 tablespoons of dried mint to the pumpkin mixture, it becomes ready to be placed between the filo layers. Preparation of the Dough: Place 250 g of wheat flour in a bowl. Add 1 egg, 1 teaspoon of salt, and 1 cup of water. Mix well and knead the dough for 10-15 minutes until it reaches a dough-like consistency. Divide the obtained dough into two pieces, let it rest for about 30 minutes, and then roll it out separately using a rolling pin. Increase the ingredients proportionally according to the desired number of layers. Baking the Pumpkin Filo Pastry: The pumpkin filo pastry can be prepared in two ways. In the first method, one of the rolled-out filo sheets is taken, and the prepared pumpkin filling is poured over it. The other rolled-out filo sheet is placed on top, and the edges are sealed by pressing them. It is then baked on a griddle. In the second method, the filo sheets are individually opened and baked, and layers are created with pumpkin filling between them. Regardless of the method, the prepared filo is baked on a heated earthenware tray. After baking, it is transferred to a round tray and left to cool. The cooled pumpkin filo is sliced into 4, 6, or 8 equal pieces. Syrup Coating of Pumpkin Filo: In a pot, mix 2 cups of milk (about 400 ml), 1 cup of powdered sugar (150-170 g), and half a tablespoon of butter (about 50 g). Pour the homogeneous syrup over the sliced pumpkin filo and let it sit for approximately 10 minutes.Serving: The syrup-coated pumpkin filo slices are rolled and served in copper bowls based on portion size. The term "Göynük Kabaklı Yufka Tatlısı" and the geographical indication emblem are used on the product itself or its packaging and are also prominently displayed on the menu.