Goynuk Dik Pastry Product Description and Distinctive Features: Göynük Vertical Börek or Göynük Rolling Pin Sweet is a traditional dessert crafted by rolling out a dough made from wheat flour, egg, vinegar, butter, salt, and drinking water into thin sheets of pastry. Once rolled thin, the dough is shaped using a slender rolling pin, then generously sprinkled with crushed walnuts. The pastry is cut into pieces, arranged vertically on a baking tray, baked to perfection, and finally soaked in sweet syrup. The origins of Göynük Vertical Börek / Göynük Rolling Pin Sweet trace back to the Ottoman era. It is especially popular during Ramadan and festive occasions, where it graces dinner tables as a syrup-soaked treat known locally as rolling pin sweet or sweet börek. The unique characteristics of this dessert involve incorporating white walnut kernels into its preparation, shaping the rolled and filled pastry sheets with a slender rolling pin, and arranging the cut slices on the baking tray with the cut side facing up. Furthermore, adding vinegar to the dough contributes to its signature crispiness. Production Method: Ingredients: Dough: special wheat flour, eggs, vinegar, salt, water Wheat starch for rolling out the dough Finely crushed white walnut kernels Butter Syrup: powdered sugar, water, and lemon Dough Preparation: Place 750 grams of special wheat flour into a mixing bowl. Make a well in the center and add 3 eggs, 1 teaspoon of vinegar, 1 teaspoon of salt, and 2 cups of water. Combine and knead the mixture for 10 to 15 minutes until a smooth dough forms. Divide the dough into 15 equal portions and allow them to rest for approximately 30 minutes. Rolling and Shaping the Dough: Roll out each dough portion individually on a clean surface, dusting with wheat starch to prevent sticking, and place each rolled sheet on a clean cloth. It is essential that the thin pastry sheets display the texture of the cloth beneath. Let the sheets dry for about 5 minutes while you continue rolling the remaining dough pieces. After drying, sprinkle the crushed white walnut kernels evenly over each sheet. Then, roll the pastry tightly using a thin rolling pin. Gradually pull the rolling pin, and cut the rolled dough into uniform slices approximately 2 centimeters apart using a knife. Arrange the slices on a baking tray with the cut side facing upward, placing them closely together until the tray is full. Repeat this process for all the rolled sheets until the tray is completely filled. Baking: Pour 500 grams of melted butter evenly over the arranged vertical börek on the baking tray. Bake it in a preheated oven at around 200°C for 30 minutes. Once baked, take the tray out of the oven and allow it to rest for about 15 minutes to cool down. Syrup Application: In a saucepan, mix 3 cups of water with 3 cups of powdered sugar and bring to a boil over medium heat. Add a few drops of lemon juice and continue boiling until the syrup thickens to the desired texture. After boiling for approximately 10 minutes, pour the hot syrup evenly over the cooled vertical börek and let it sit for 30 minutes to absorb the syrup. Serving and Packaging: The Göynük Vertical Börek / Göynük Rolling Pin Sweet is ready to be served or sold once coated with syrup. It is offered in quantities as requested by customers and packaged according to regulatory standards. When served, it is typically presented in copper bowls according to portion sizes. The name "Göynük Vertical Börek / Göynük Rolling Pin Sweet" along with its geographical indication emblem is displayed on the product or packaging and prominently featured on the establishment’s menu.