Aksehir Cheese Baklava Description and Distinguishing Features of the Product: Akşehir Cheese Baklava is a delightful dessert made by baking thin layers of phyllo dough filled with unsalted fresh cheese, and it is typically enjoyed while warm. The origins of Akşehir Cheese Baklava trace back to the Ottoman Empire. Traditionally prepared for special events like ceremonies, weddings, and holidays, it holds great cultural significance in the cuisine of Akşehir. Because of its unique preparation and association with important occasions, Akşehir Cheese Baklava has become closely linked to its geographical region, earning a well-deserved reputation. Production Method: Ingredients: For the Dough: - 2 eggs - 700 g flour - 200 ml milk - Juice of half a lemon - 70 ml vegetable oil - 6 g salt - 400 g wheat starch For the Filling: - 800 g fresh unsalted white cheese or cottage cheese obtained from cows or goats raised in Akşehir district For the Topping: - 500 g churned unsalted butter produced from cow's milk in Akşehir district For the Syrup: - 1.5 kg white sugar - 1 liter water - 5 ml lemon juice The ingredients for the dough are combined and kneaded until a smooth and soft texture is formed. The dough is then divided into 14 pieces. Each piece is rolled out with starch, and the resulting phyllo sheets are arranged in a tray. After placing 7 sheets, a layer of cheese is added. The remaining 7 sheets are placed on top, and the baklava is then cut into squares. The baklava is brushed with hot oil and baked in a preheated oven at 180°C. Once removed from the oven and allowed to cool, a syrup made from sugar, water, and lemon juice is poured over it while it is still warm. After allowing it to absorb the syrup for a short period, it is ready to be served warm. Akşehir Cheese Baklava can also be enjoyed by reheating it after cooling.