Kayseri Gül Baklava is a traditional dessert deeply rooted in Kayseri’s culinary culture. This unique baklava is prepared by folding thin layers of dough with walnuts into a rose shape, baking it with butter, and sweetening it with a thick syrup. It is exclusively produced within the borders of Kayseri province using a region-specific method. Registered as a Protected Geographical Indication on June 7, 2022, under Industrial Property Law No. 6769, it is protected by the Kayseri Chamber of Commerce.

Definition and Distinctive Features

Kayseri Gül Baklava is made from a dough prepared with wheat flour, yogurt, milk, olive oil, eggs, salt, and white sugar. The dough is rolled into thin sheets, layered with walnut filling, shaped into a rose form, coated with a mixture of butter and olive oil, baked, and then soaked in a thick, pre-cooled syrup. It is served cold. The product’s distinctive features include its unique shaping technique, the specific proportions of ingredients, and the requirement that the entire production process takes place in Kayseri.

Preparation Method

The dough is made by mixing yogurt, milk, olive oil, eggs, salt, and sugar, followed by the addition of flour. It is kneaded for 15 minutes and rested for 2 hours. Portions of 70 grams are rolled out with starch into 0.5 mm thick, 85–95 cm diameter circular sheets. These sheets are cut into four equal parts, and the edges are pinched with fingertips to form a wing-like shape. Walnuts are placed in the center, and the thin and thick sides of the dough are folded to create a rose shape. The baklavas are arranged tightly in a tray, drizzled with a butter and olive oil mixture, and baked at 200°C for 35–40 minutes. Afterward, they are sweetened with a pre-prepared, cooled, thick syrup.

Geographical Connection and Production Boundary

The product’s history is tied to Kayseri’s traditions. Due to its region-specific production method and cultural ties, Kayseri Gül Baklava can only be produced within the borders of Kayseri province. This geographical connection is directly linked to the product’s reputation.

Inspection

The production and marketing of the product are overseen by the Kayseri Chamber of Commerce, with inspections conducted by a committee of at least four members, including representatives from the Kayseri Branch of the Chamber of Food Engineers, Talas Municipality, and Kocasinan Municipality. Inspections occur at least once a year, with additional checks as needed or in response to complaints. Inspection criteria include ingredient compliance, use of walnut filling, accuracy of shape, adherence to the production method, and proper use of the Protected Geographical Indication.