Amasya Walnut Honey Baklava Description and Distinctive Features of Amasya Walnut and Honey Baklava: Amasya Walnut and Honey Baklava is a dessert made by layering 40 sheets of dough that are prepared using eggs, sunflower oil, milk, apple cider vinegar, salt, special purpose wheat flour, water, and saffron. Between each layer of dough, walnut kernels are added, and melted butter is poured over the layers before it is baked. The syrup is made using honey. Amasya Walnut and Honey Baklava consists of 40 layers of dough and is cut into either rectangular or square pieces. Thanks to the apple cider vinegar in the ingredients, it has a crispy texture, while the saffron gives it a vibrant golden-yellow color. The origins of Amasya Walnut and Honey Baklava go back to ancient times. It is typically served during special occasions like weddings, circumcision ceremonies, and holidays. The dessert holds a significant place in the culinary traditions of Amasya. The choice of ingredients is unique to the region, creating a strong connection to its geographical boundaries and contributing to its recognition. Preparation of the Dough: All ingredients, except for the wheat flour, are mixed in a bowl. The flour is gradually added while kneading the mixture. Once a soft, non-sticky dough is formed, it is divided into 4 equal parts. Each portion is then divided into 10 equal pieces and rolled into balls, resulting in a total of 40 pieces. The balls are covered with plastic wrap or a moist cloth suitable for contact with food and allowed to rest for 20 minutes. Each ball is rolled out using a rolling pin with plenty of starch to form dough sheets with a 20 cm diameter. The sheets are stacked in groups of 5, then rolled out further using the rolling pin. A baking tray is placed on top to adjust the size of the sheets, and any excess dough is cut off. The cut pieces are placed between the sheets. Chopped walnuts are evenly spread between the layers. Traditionally, the baklava is cut into a diamond shape, but it can also be cut into rectangles or squares. In another bowl, butter is melted, and any foam that rises to the surface is carefully removed. It is important to ensure that all the foam is removed, as it can create a burnt appearance on the surface of the baklava. The melted butter, once cooled to room temperature, is poured over the baklava, and it is baked at 170°C for approximately 60 minutes. After taking it out of the oven, the baklava is allowed to rest for about 4 minutes before the syrup is poured over it. Once fully cooled, the baklava is ready to be served.