Gaziantep Sugared Cheese Pastry Description and Distinguishing Features of the Product: Gaziantep Sweet Cheese Pastry, also referred to as Antep Sweet Cheese Pastry, is a renowned dessert in the culinary traditions of Gaziantep. This pastry is crafted using a distinctive technique unique to the region, blending cheese and sugar together. The skill and expertise involved in its preparation are crucial to achieving its authentic flavor. The pastry’s popularity and reputation are closely tied to the Gaziantep province, where it originates. Production Method: Ingredient List for Gaziantep Sweet Cheese Pastry: - 1000-1200 g cheese (preferably half-fat or full-fat cheese produced in Gaziantep without using salt) - 350-500 g white granulated sugar - 3-4 eggs - 50-60 g clarified butter / regular butter - 250-300 g Antep pistachios (optional) Ingredient List for Pastry Dough: - Approximately 50 kg wheat flour - 35 liters of water - 40 g salt - 500 g fresh bread yeast Preparation of Gaziantep Sweet Cheese Pastry: To prepare the filling, the cheese is either thinly sliced or coarsely grated. The cheese is then combined with clarified butter or regular butter and white granulated sugar. After mixing these ingredients thoroughly, eggs are incorporated into the mixture, which is then baked in the oven. Optionally, Antep pistachios can be added for extra flavor. The filling ingredients should be combined just before assembling the pastry to ensure the perfect texture. Each pastry contains about 75 grams of filling. For the pastry dough, ingredient proportions can be adjusted as needed. Approximately 50 grams of dough is used per pastry. Fresh bread yeast is dissolved in a small amount of warm water, then added to a mixture of flour, water, and salt in a dough mixer or food-safe container. This mixture is kneaded for around 10 minutes, either by machine or by hand. Once kneaded, the dough is covered with a clean, damp cloth and allowed to rest for 30 to 40 minutes, depending on seasonal conditions. Small pieces of the prepared dough, each weighing around 150 grams, are shaped into smooth dough balls by rolling them between the hands. These dough balls are then placed side by side. Each ball is stretched by hand into a thin, roughly 20 cm diameter circle. A liquid mixture called bulamac is brushed onto the flattened dough. Bulamac is made by combining about 500 g of fresh bread yeast, 1 liter of water, and 150 g of white granulated sugar. The yeast in the bulamac must remain active at room temperature without fermenting too much. Ice cubes may be added to cool the mixture if needed. After applying bulamac, the dough is textured by gently pressing rows of fingertips in one direction and then crosswise. The dough portion of approximately 150 grams is divided into three equal sections. Each section is carefully stretched by hand on a floured surface. After shaping into an elongated oval, about 75 grams of the prepared filling is placed in the center. The edges are folded inward and sealed tightly, making sure the ends join well to prevent the filling from escaping. The filled pastries are then placed in the oven and baked for 10 to 15 minutes. Gaziantep Sweet Cheese Pastry, also known as Antep Sweet Cheese Pastry, can be enjoyed either warm or at room temperature, served whole or sliced.