Sarı burma (Golden twist baklava)

Sarı Burma literally means golden twist in Turkish and it is from the baklava family. It needs extra skill to prepare the paper thin pastry sheets. It certainly requires progressive rolling and stretching until getting a transparent thin and wide yufka(filo) as wide as a round dining table dimension. The baklava sheets must be almost transparent, when you look from one side you should see clearly the other side! As I don’t have enough courage, as well as an extra skill to prepare baklava filo(yufka) at home, I did the sarı burma with ready-made pastry specially for baklava.

  • 10 sheets filo pastry for baklava
  • 200 gr pure butter
  • a very thin rolling pin (clean and use a cloth peg’s stick!)
  • Melt butter. Brush one sheet with butter.

    For the filling:

  • 1 cup walnut (coarsely cut or chopped)
  • 1 T. cinnamon
  • 4 T. sugar
  • Mix the filling ingredients. Put the mixture in a line to the greased sheet. Roll it with the help of rolling pin. Be sure that the rolling pin must be in the center of the filo sheet with the mixture.Then pull the rolling pin from one end of the sheet by constricting. Put it in a baking tray covered with parchment paper. Repeat it for all the filo sheets. Cut the rolls into pieces.  

    Bake in 200° C pre-heat oven until golden brown. 

    For the syrup:

  • 1 1/2 cup sugar
  • 1 1/2 cup water
  • 1 T lemon juice
  • Put the water and sugar in a pot. Bring to a boil for 10 minutes, first stirring constantly. Simmer for 20 minutes and add lemon juice. Dip your first finger into the syrup, if it sticks to your thumb finger it means that the syrup is ready! 

    Pour slowly the hot syrup, to hot baked sarı burma.              

    This entry was posted in desserts and tagged , , , . Bookmark the permalink.

    1 Response to Sarı burma (Golden twist baklava)

    1. Do you make sari burma for retail. I liked the sari burma with crushed(rolled) walnuts instead of the full pieces.

      I would appreciate it if you make orders for individuals. Thank you.


      Ralph Belezerian

    Comments are closed.