Kayseri Gül Baklava

Kayseri Rose Baklava is a traditional dessert with deep roots in Kayseri’s culinary culture. This unique baklava is prepared by folding thin sheets of phyllo dough into rose shapes with walnut filling, baking them with butter, and sweetening them with a thick syrup. It is produced exclusively within the boundaries of Kayseri Province, using a regional production method. This product was officially registered with a geographical indication on 07.06.2022 and is protected under Law No. 6769 on Industrial Property by the Kayseri Chamber of Commerce.

Definition and Distinguishing Characteristics

Kayseri Rose Baklava is made by rolling a dough prepared from wheat flour, yogurt, milk, olive oil, egg, salt and white sugar into thin sheets, layering them with walnut filling to form a rose shape, brushing them with a mixture of butter and olive oil, baking them, and then soaking them in syrup. It is served cold. The distinguishing features of the product lie in its shaping technique, the proportions of ingredients used, and the fact that the entire production process takes place in Kayseri.

Production Method

The dough is prepared by mixing yogurt, milk, olive oil, egg, salt and sugar; flour is then added and the mixture is kneaded for 15 minutes and left to rest for two hours. Balls weighing 70 grams are rolled out with the aid of starch into circular sheets 0.5 mm thick and 85–95 cm in diameter. Each sheet is divided into four equal parts, and the edges are pinched outward with the fingertips to form petal-like shapes. A walnut filling is placed in the center, and the thin and thick edges of the sheet are folded together to create a rose shape. The baklavas are arranged on trays without gaps, and a mixture of butter and olive oil is brushed over them. After baking at 200 °C for 35–40 minutes, they are sweetened with a previously prepared and cooled thick syrup.

Geographical Link and Production Boundary

The product’s history is rooted in Kayseri’s traditions. Due to its distinctive production method and cultural associations, Kayseri Rose Baklava can only be produced within the boundaries of Kayseri Province. This geographical link is directly tied to the product’s reputation.

Monitoring

The production and marketing of the product are supervised by a monitoring body of at least four members, coordinated by the Kayseri Chamber of Commerce and comprising representatives from the Kayseri Branch of the Chamber of Food Engineers, Talas Municipality and Kocasinan Municipality. Inspections are carried out at least once annually, and additionally as needed or upon complaint. Inspection criteria include compliance with ingredients, use of walnut filling, accuracy of shape, adherence to the production method, and proper use of the geographical indication mark.