Kayseri Rose Baklava Description and Distinguishing Features of Kayseri Rose Baklava: Kayseri Rose Baklava is a type of baklava produced by rolling out thin sheets of dough made from wheat flour, yogurt, milk, olive oil, egg, salt, and white sugar. The dough is layered with chopped walnuts, folded to create a rose shape, and then coated with a mixture of butter and olive oil. It is baked and, after baking, sweet syrup is poured over it. The dessert is served cold. Having a historical background, Kayseri Rose Baklava holds significance in Kayseri traditions and culinary culture. It has a production method specific to the geographical region, forming a connection between its reputation and the geographical origin. Preparation of Syrup: Sugar and water are mixed in a deep pot and boiled for half an hour. As the syrup starts to boil and thicken, lemon juice is added, and it continues to boil for an additional 5-7 minutes before turning off the heat. The prepared syrup is left to cool. The syrup should have a thick consistency. Preparation of Baklava: In a deep bowl, yogurt, milk, olive oil, egg, salt, and sugar are thoroughly mixed. Slowly adding flour, the mixture is kneaded for 15 minutes. The resulting soft dough is left to rest for about 2 hours. Beads of 70 grams are taken from the rested dough, and by sprinkling starch on them, they are rolled out into a circle with a thickness of 1/2 mm and a diameter of 85-95 cm. The rolled-out sheets are cut into four equal pieces with a knife. Each of the triangular pieces obtained is gathered outward from the tip by pinching with fingertips. The wing-shaped pieces formed by gathering the middle of the sheet downwards are joined end to end and about 4-5 g of roughly chopped walnuts are placed in the middle of the sheet. Then, the thin side and then the thick side of the sheet are closed, giving the baklava a rose shape. Other beads are prepared in the same way and placed side by side on the tray without leaving any gaps. Melted butter and olive oil mixture are drizzled over the tray where the baklavas are placed, and they are baked in an oven at 200°C for 35-40 minutes. After removing from the oven, the baklavas are allowed to rest for about 5 minutes, and then the previously prepared and cooled syrup is slowly poured over the tray. Kayseri Rose Baklava is served cold.