Bayburt Milk Pastry Product Description and Distinctive Features: Bayburt Milk Pastry is a traditional dessert prepared using phyllo dough, baked until golden, and then soaked in a sweet milk-based syrup. This delicacy, made with a time-honored technique, has been produced for generations and is strongly connected to its regional roots. Bayburt Milk Pastry is especially popular during Ramadan, as well as on holidays, wedding celebrations, and other special occasions throughout the area. The dough is made by combining milk, butter, eggs, and flour. Once the dough has rested, it is rolled out into thin sheets, each layer lightly sprinkled with starch. Between the layers, roasted hazelnuts are added, and melted butter is poured over the top. The pastry is then sliced into large triangular pieces and baked in the oven. After baking, a warm milk-based syrup is poured over it. The dessert is traditionally made using 15 layers of phyllo, with each sheet having a diameter of approximately 40–45 cm. Bayburt Milk Pastry is known for its crispy, crunchy texture—firm yet delicate. The surface has a shiny, pinkish hue, while the inside is a yellowish-white, giving it an inviting appearance and rich flavor. Production Method: In the preparation of Bayburt Milk Pastry, milk and butter sourced from livestock raised within the designated geographical area are used. The dairy ingredients used for both the dough and syrup must be natural and free of additives. Flour, butter, milk, and eggs are combined and kneaded for about 10 to 15 minutes until a smooth, uniform dough is achieved. The dough is then left to rest at room temperature for 20 to 25 minutes. After resting, the dough is divided into 15 equal pieces. Using wheat starch for dusting, the pieces are rolled into phyllo sheets approximately 40–45 cm in diameter and 0.13–0.15 mm thick. As the sheets are layered in the tray, roasted hazelnuts are sprinkled between every two layers. The pastry is then sliced into large triangular portions, and melted butter is poured over the top. The assembled pastry is baked at 180°C for around 20–25 minutes. Once removed from the oven, any excess oil is drained. Meanwhile, a syrup is made by boiling milk and sugar until it thickens. After cooling, this milk syrup is poured over the completely cooled pastry.