Bartin Sweet Pastry Product Description and Distinctive Features: Bartın Sweet Pastry is a traditional dessert that has been made by the people of Bartın for many years and continues to be enjoyed today. This dessert is strongly linked to the region and is one of the most popular treats made and consumed by locals during special occasions. During the summer months, dry phyllo doughs are prepared in large quantities on a griddle to be used in pastry production throughout the winter. Bartın Sweet Pastry is made by layering walnut kernels and sugar between these dry phyllo sheets, and then pouring syrup over the layers. It gets its name from the local term "tat," which refers to the syrup used in the recipe. Production Method: Making the dry phyllo dough: Ingredients (for 80 pieces of dry phyllo): - 5 kg wheat flour - 3 liters of water - 30 g salt Knead the wheat flour, water, and salt until the dough reaches a non-sticky consistency. Divide the dough into 80 equal pieces, each weighing 80 g. To prevent sticking while rolling, use flour and roll each piece into a round shape with a rolling pin. Cook the phyllo on a preheated stone griddle, turning it over on both sides. Once the phyllo becomes firm, wrap it in a cotton cloth to preserve it for use throughout the year. Making the syrup: Ingredients (for the syrup used in one tray of dessert): - 1 kg powdered white sugar - 3 drops of lemon juice - 800 ml water (approximately 4 cups) Combine the powdered white sugar, water, and lemon juice in a pot and boil for about half an hour until a dark syrup forms with a light honey color. Making Bartın Sweet Pastry: Ingredients (for one tray of dessert): - 6 sheets of dry phyllo - 65 g powdered white sugar - Half a kilo of walnut kernels - 800 ml water (approximately 4 cups) - 30 g butter Each dry phyllo sheet is lightly moistened with water one by one, then covered with a cloth and left to rest for about 10 minutes. Grease a baking tray with a diameter of 35-40 cm with butter, and place the first phyllo sheet in the tray. Walnuts are crushed in a mortar and mixed with 65 g of powdered white sugar. A little butter is drizzled over the phyllo, and 1/5 of the walnut and sugar mixture is sprinkled on top. Repeat this process between each pair of phyllo sheets until all the phyllos are layered in the tray. The pastry is then baked in a 200˚C oven for 20-30 minutes, or until the top becomes golden brown. After baking, invert the pastry to ensure the other side is also browned. While the pastry is still hot, cut it into squares and pour the pre-prepared and cooled syrup over it. Bartın Sweet Pastry is best enjoyed once it has cooled.