Erzurum Molasses Baklava Description and Distinctive Features of the Product: Erzurum Pekmezli Baklava is a unique dessert from the Erzurum region, made by layering very thin sheets of dough rolled into a spiral shape using special rolling pins designed for baklava. It is filled with pistachios and/or walnuts and sweetened with mulberry molasses. The rolled baklava is then sliced and baked. The origins of Erzurum Pekmezli Baklava date back to 1950. What truly distinguishes Erzurum Pekmezli Baklava is its method of sweetening. While most baklava desserts are sweetened with syrups made from sugar or honey, this version uses mulberry molasses between the dough layers for added sweetness. Unlike the typical sugar syrup, the use of mulberry molasses reduces the quantity of syrup by about half. Furthermore, the addition of mulberry molasses introduces fructose, a type of fruit sugar, into the dessert. The addition of mulberry molasses plays a key role in giving Erzurum Pekmezli Baklava its distinct flavor and golden-brown hue. The use of mulberry molasses, along with the specific production technique, is essential for achieving the unique dark golden color, rich taste, and aromatic qualities that define this product. Production Method: Ingredient List (for 1 tray of Erzurum Pekmezli Baklava) The values given below are approximate: Dough: - 1.5 kg special purpose wheat flour - 1 teacup sunflower oil - 0.75 liters whole milk - Vanilla sugar - 1 teaspoon wheat starch - 1 teaspoon semolina Filling: - 400 g pistachios and 750 g walnut kernels OR 1150 g either pistachios or walnuts Syrup: - 2 kg white granulated sugar - 2 liters drinking water - 1.6 g citric acid Before baking, locally produced mulberry molasses is layered between the sheets of dough. About 100 g of butter is spread on top of the dough layers. Preparation of Dough and Baking: The most important step in making Erzurum Pekmezli Baklava is preparing the baklava dough. The dough is rolled out using special rolling pins designed specifically for baklava. For Erzurum Pekmezli Baklava, three layers of dough are stacked on top of each other and rolled into a spiral shape. During the process, wheat starch is used to help the dough roll out easily. The mixture of ingredients is kneaded into dough. The dough is then rolled out into thin sheets using a rolling pin. For one tray of baklava, 27 sheets of dough are required. Care is taken while rolling out the dough to avoid damaging it, ensuring that the rolling process makes contact with all sides of the sheet. For Erzurum Pekmezli Baklava, after opening the three sheets of baklava dough, the filling is evenly spread between the bottom two sheets and on top of the second sheet. Mulberry molasses is drizzled over the third sheet, and the dough is then rolled back into a spiral shape after the filling is sprinkled. The rolled dough is cut into pieces at 7-8 cm intervals and placed on trays. Approximately 100 g of melted butter is poured over the baklava, and the tray is covered with foil. The baklava is baked in an oven preheated to around 200°C for about 20 minutes. Then, the oven temperature is lowered to approximately 100°C, the foil is removed, and the baking continues for an additional 10 minutes. This method ensures gradual baking. Once removed from the oven, the baklava is poured with syrup. Preparing the Syrup: The ingredients for the syrup are mixed on the stove until fully melted. It is then boiled until it reaches the desired consistency, and the syrup is ready for use. When pouring the syrup over the baklava, if the baklava is still hot, cold syrup is used.