Kayseri Rose Baklava Description and Distinguishing Features of Kayseri Rose Baklava: Kayseri Rose Baklava is a type of baklava made by rolling out very thin sheets of dough prepared from wheat flour, yogurt, milk, olive oil, egg, salt, and white sugar. The dough layers are filled with finely chopped walnuts, then folded to form a rose-like shape. The shaped pastry is brushed with a blend of butter and olive oil before baking. Once baked, a sweet syrup is poured over the baklava. This dessert is traditionally served cold. Kayseri Rose Baklava has a rich historical heritage and holds an important place in the traditions and culinary culture of Kayseri. Its unique preparation method is tied to the specific geographical region, creating a strong link between the dessert’s fame and its place of origin. Preparation of the Syrup: Sugar and water are combined in a deep pot and brought to a boil for about 30 minutes. When the syrup begins to thicken and bubble, lemon juice is added, and boiling continues for another 5-7 minutes before the heat is turned off. The syrup is then left to cool down. It should achieve a thick and viscous consistency. Preparation of Baklava: In a large bowl, yogurt, milk, olive oil, egg, salt, and sugar are mixed thoroughly. Flour is gradually added while kneading the mixture for about 15 minutes. The resulting soft dough is then allowed to rest for approximately 2 hours. Portions weighing 70 grams are taken from the rested dough, dusted with starch, and rolled out into a thin circle about 1/2 mm thick and 85-95 cm in diameter. The large sheets are cut into four equal triangular sections with a knife. Each triangle is carefully gathered outward from the tip by pinching the dough with the fingertips. The wing-like shapes created by folding the center of each sheet downward are connected end to end. Approximately 4-5 grams of coarsely chopped walnuts are placed in the center of each piece. The baklava is then folded by closing the thin edge first, followed by the thicker edge, forming a delicate rose shape. This process is repeated for all dough portions, which are arranged closely together on a baking tray without leaving spaces. A mixture of melted butter and olive oil is poured evenly over the baklava before baking at 200°C for 35-40 minutes. After baking, the tray is rested for about 5 minutes, then the previously prepared and cooled syrup is gently poured over the pastries. Kayseri Rose Baklava is traditionally served cold.