Goynuk Dik Pastry Product Description and Distinctive Features: Göynük Vertical Börek / Göynük Rolling Pin Sweet is a dessert made by rolling out dough composed of wheat flour, egg, vinegar, butter, salt, and drinking water into thin pastry sheets. After being rolled out, the pastry is shaped using a thin rolling pin, and crushed walnuts are sprinkled on top. The pastry is then sliced, placed vertically on a tray, baked, and sweetened with syrup.The history of Göynük Vertical Börek / Göynük Rolling Pin Sweet dates back to the Ottoman period. Particularly during Ramadan or on festive days, it adorns dinner tables as a syrupy pastry and is locally referred to as rolling pin sweet or sweet börek. The distinctive features of the product include the use of white walnut kernels in its production, the shaping of rolled and filled pastry sheets using a thin rolling pin, and the placement of the sliced pieces on the tray with the cut side facing upwards during baking. Additionally, the use of vinegar in the dough ensures the product has a crispy texture. Production Method: Ingredients: Dough: Special-purpose wheat flour, egg, vinegar, salt, water Wheat starch for rolling out the dough Finely crushed white walnut kernels Butter Syrup: Powdered sugar, water, and lemon Preparation of the Dough: Transfer 750 g of special-purpose wheat flour into a bowl. Create a well in the center and add 3 eggs, 1 teaspoon of vinegar, 1 teaspoon of salt, and 2 cups of water. Mix and knead the dough for 10-15 minutes until it becomes a dough. Divide the obtained dough into 15 pieces and let it rest for about 30 minutes. Rolling out the Dough and Shaping: Each piece of dough is rolled out one by one with the help of a rolling pin, sprinkling wheat starch, and placed on a clean tablecloth. It is important that the rolled-out pastry sheets have thin patterns visible on the tablecloth. The rolled-out sheets are allowed to rest for about 5 minutes to dry. During this resting period, continue rolling out the other sheets. After 5 minutes, the dried sheets are taken, and the previously prepared crushed walnut kernels are sprinkled on top. The pastry is then rolled with a thin rolling pin. Slowly pull the rolling pin, and the rolled pastry is cut into even pieces with a knife at approximately 2 cm intervals. The pieces are arranged on a tray with the cut side facing upwards, placed side by side, until the tray is filled. Repeat the same process for each rolled-out sheet until the tray is full. Baking: Melted butter (500 g) is drizzled over the arranged vertical börek on the tray. It is baked in an oven preheated to approximately 200°C for 30 minutes. After baking, remove the tray from the oven and let it cool for about 15 minutes. Syrup Coating: In a pot, combine 3 cups of water and 3 cups of powdered sugar, bring to a boil on the stove. Add a few drops of lemon juice and continue boiling until the syrup reaches the desired consistency. After boiling for approximately 10 minutes, pour the hot syrup over the cooled vertical börek and let it cool for 30 minutes. Service and Sale: Göynük Vertical Börek / Göynük Rolling Pin Sweet is ready for serving/selling after being coated with syrup. It is sold in quantities requested by consumers and in packaging compliant with regulations. If served, it is presented in copper bowls based on portion size. The term "Göynük Vertical Börek / Göynük Rolling Pin Sweet" and the geographical indication emblem are used on the product itself or its packaging and are also prominently displayed on the menu in the establishment.