Uşak Baklava

Uşak Baklava is a traditional bakery and confectionery product unique to the city of Uşak in Türkiye’s Aegean Region, prepared using traditional methods and officially registered with a geographical indication mark. It was granted geographical indication status on 8 July 2022 under Law No. 6769 on Industrial Property, effective from 31 January 2021. The holder of this registration is the Uşak Chamber of Commerce and Industry.

Uşak Baklava has a deep-rooted history within the culinary culture of Uşak. The product’s reputation is directly tied to its place of production; therefore, all stages of production must be carried out exclusively within the boundaries of Uşak Province. The product must be visibly presented on packaging or at the production site with the official indication mark and the designation “Uşak Baklava.”

Uşak Baklava is a sweet made of 65–70 layers of phyllo dough, sliced to a height of 4.5–5 cm, and filled with walnuts and soaked in syrup. The dough is prepared using special-purpose wheat flour, water, eggs, salt, and sunflower oil. The phyllo sheets are rolled to a thickness of 1–1.2 mm and a diameter of 150–180 cm. Finely chopped walnut kernels are sprinkled between the layers, the pastry is baked with clarified butter, and then sweetened with syrup prepared one day in advance.

• 1350 g special-purpose wheat flour
• 2270 ml water
• 6 eggs
• 18 g salt
• 20 ml sunflower oil
• 350 g finely chopped walnut kernels
• 400–410 g clarified butter

• 2 L water
• 3 kg white sugar
• 4 g citric acid

• The dough is kneaded in a mixing machine for 20 minutes and then rested for 20 minutes.
• From the rested dough, 50–60 g portions are shaped into 65–70 sheets.
• The sheets are rolled out on a marble countertop using a rolling pin or rod to form phyllo layers.
• Eight to ten phyllo sheets are laid in the tray, followed by alternating layers of walnut-filled and walnut-free sheets.
• Excess phyllo edges are trimmed and the baklava is cut into portions.
• Clarified butter is heated to 30–35 °C and poured evenly over the layers.
• The baklava is baked at 190–200 °C for 40–45 minutes.
• The syrup is boiled at 105–107 °C for 10–15 minutes and then left to rest for one day.
• The syrup, heated to 45 °C, is poured over the baked baklava.
• The product is left to rest for 2–3 hours before serving.
• The product must be consumed within one month from the date of production.

Monitoring is conducted by a three-member oversight body coordinated by the Uşak Chamber of Commerce and Industry, comprising representatives from the Uşak Provincial Directorate of Agriculture and Forestry, the Department of Food Engineering at Uşak University, and expert delegates. Inspections are carried out at least once annually, or as needed, upon complaint. The production ingredients, compliance with methods, and correct use of the indication mark are verified. Expert support from public or private institutions may be sought when necessary.