Erzurum Pekmezli Baklava

Erzurum Pekmezli Baklavası is a traditional syrupy dessert distinguished by its unique production method and flavor profile, prepared by adding mulberry molasses between thin layers of phyllo dough. This product has been officially registered with a “Geographical Indication” by the Turkish Patent and Trademark Office, representing an authentic culinary heritage of Erzurum province.

Product Description and Distinctive Characteristics

Erzurum Pekmezli Baklavası is made by rolling thin layers of phyllo dough with a filling of walnuts and/or pistachios and mulberry molasses into a cylindrical shape, slicing it into portions, baking it, and then soaking it in syrup. The historical origins of this product date back to the 1950s.

Appearance: It has a dark golden-yellow color, with even slices, a slightly browned and glossy surface.

Taste and Aroma: It features a rich flavor profile characterized by the fruity natural sweetness of mulberry molasses combined with the nutty richness of walnuts and/or pistachios.

Distinctive Features: The most important distinguishing feature of this product is that, unlike conventional baklava, it uses mulberry molasses directly between the phyllo layers as a sweetener, rather than relying solely on sugar syrup. This method reduces sugar syrup usage by approximately half while introducing a natural fruit-based fructose source into the dessert.

Erzurum Pekmezli Baklavası (KUDAKA)

Production Method

Dough Preparation:

• 1.5 kg specialized wheat flour
• 0.75 liters full-fat milk
• 1 glass of sunflower oil
• 1 dessert spoon of wheat starch
• 1 dessert spoon of semolina
• Sugared vanilla

These ingredients are mixed and kneaded into a dough, which is then rolled out into thin sheets. A total of 27 sheets are prepared for one baking tray.

Filling and Shaping:

Groups of three sheets are prepared. Between the first two sheets, the filling (750 g walnuts + 400 g pistachios, or 1150 g of walnuts or pistachios alone) is evenly sprinkled. Mulberry molasses is then spread over the third sheet, followed by another layer of filling, and the entire assembly is rolled into a cylinder. These rolls are cut into 7–8 cm segments and arranged on the tray. Approximately 100 g of melted, clarified butter is brushed over the top.

Baking:

The baklava is baked for 20 minutes at 200 °C with the tray covered. The foil is then removed, and baking continues for an additional 10 minutes at 100 °C to complete the gradual cooking process.

Syrup Preparation and Application:

The syrup is prepared by boiling together 2 kg of powdered sugar, 2 liters of drinking water, and 1.6 g of citric acid. The cold syrup is poured over the hot baklava, or vice versa, to complete the sweetening process. The average syrup quantity used is 2 liters.

Geographical Boundary and Oversight

All production stages of Erzurum Pekmezli Baklavası must be carried out exclusively within the boundaries of Erzurum province. The product is prepared using traditional techniques rooted in Erzurum’s local culinary culture and regional ingredients.