Amasya walnut honey baklava is a traditional dessert unique to Amasya province in Türkiye, registered with Protected Geographical Indication December 23, 2022, under the Industrial Property Law No. 6769. The registration was carried out by the Yeşilırmak Basin Development Union. With its layered structure, walnut filling combined with honey syrup, and golden saffron-tinted phyllo, this baklava appeals to both visual and taste senses, representing a distinctive interpretation of Amasya’s culinary heritage. Beyond its flavor, it holds a symbolic role in special occasions, securing its place in the region’s cultural memory.

Product Characteristics

This baklava is made by layering phyllo dough prepared with eggs, sunflower oil, milk, apple cider vinegar, salt, special-purpose wheat flour, water, and saffron, filled with ground walnuts, baked with melted butter, and sweetened with honey syrup. It consists of 40 layers of phyllo and is cut into rectangular or square pieces.

The use of apple cider vinegar imparts a crisp texture, while saffron gives the phyllo a golden hue. The honey syrup adds a distinctive aroma and depth of flavor. Amasya walnut honey baklava is a traditional dessert deeply rooted in Amasya’s culinary culture, commonly served during special occasions such as weddings, holidays, and circumcisions.

Preparation

The baklava is prepared in a rectangular baking tray measuring 45x35 cm. The dough is kneaded using specific proportions of eggs, sunflower oil, milk, apple cider vinegar, salt, wheat flour, water, and saffron. The dough is divided into 40 equal portions, each rolled out into thin phyllo sheets with the aid of starch. The phyllo sheets are layered in groups of five, shaped to fit the tray, with finely ground walnuts evenly spread between each layer.

Melted butter is carefully skimmed to remove foam, ensuring a clean appearance after baking. Once cooled to room temperature, the butter is poured over the baklava, which is then baked at 170°C for approximately 60 minutes. After a brief cooling period, pre-prepared honey syrup is poured over the baklava, and it is allowed to cool completely.

Geographical Boundary and Production Conditions

All stages of Amasya walnut honey baklava production must take place within the boundaries of Amasya province. The selection of ingredients and the cultural context are directly tied to this geographical boundary, reinforcing the product’s reputation and authenticity.

Inspection Mechanism

The product is inspected at least once a year under the coordination of the Yeşilırmak Basin Development Union. The inspection body consists of representatives from Amasya University’s Vocational School of Social Sciences, the Amasya Tourism Association, and the Amasya Provincial Directorate of Agriculture and Forestry. Inspection criteria include ingredient compliance, adherence to the production method, and proper use of the Protected Geographical Indication. Expert support from public or private institutions may be sought when necessary.