Go Back
Three pieces of bourma baklava, rolled and scrunched phyllo dough stuffed with walnuts

Bourma Baklava

Victoria
Bourma Baklava, or Sari Bourma, is a rolled variation of baklava featuring the same beloved flavors and ingredients.
5 from 8 votes
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Dessert
Cuisine Armenian, Greek, Mediterranean, Middle Eastern, Turkish
Servings 40 center-cut pieces
Calories 159 kcal

Equipment

  • 1/4-inch diameter dowel

Ingredients
  

  • 1 (1 pound) package phyllo dough (approximately 14-by-18-inches)
  • 12 ounces 1 1/2 cups unsalted butter, melted and clarified

Filling

  • 12 ounces finely chopped walnuts
  • 5 tablespoons granulated sugar
  • 2 1/4 teaspoons ground cinnamon

Syrup

  • 4 cups granulated sugar
  • 1 1/2 cups water
  • 2 tablespoons lemon juice
  • 10 whole cloves

Instructions
 

  • Grease a half sheet pan (12-by-17-inch) and set aside. Prepare the filling by mixing together the walnuts, sugar and cinnamon. Set aside.
  • Open the package of phyllo dough and lay it out on the table covered with a cloth when not using it. Take one sheet of dough at a time and fold it in half width-wise (like a book). Brush/blot lightly with butter, sprinkle about 1 1/2 tablespoons of filling over most of the dough, leaving about 2 inches free at the top edge. Fold 1 inch over at the bottom and place the dowel here. Roll up from this end, finishing at the filling-free end.
  • Set the seam side down. Push the two ends together toward the center using both hands, giving the dough a crinkled look. Remove the dowel and place the bourma on the greased sheet. Repeat with the rest of the dough and then brush the tops of all of them liberally with melted clarified butter. Cut off the ends of each bourma and then cut the center part in half, creating two bourma baklava per roll with the trimmings on either side.
  • Bake at 350 degrees F for about 35 minutes until nice and golden brown. Meanwhile, prepare the syrup by dissolving the sugar in the water over high heat. Bring to a boil then add the lemon juice and cloves, lower the heat and simmer for about 10 minutes. Set aside.
  • When the bourma baklava is completely cool, and the syrup is warm, but not too hot (about 160 to 165 degrees), ladle the syrup over the pan and let it soak in until mostly absorbed. There will still be some syrup left in the pan, but most of it should soak into the dough. Use a sharp knife and go over all the previous cuts, making sure the bourma baklava is cut all the way through before serving. Store at room temperature.

Notes & Nutrition

  • It is very important that the bourma baklava be cool, and the syrup still be warm. If the bourma baklava and syrup are both hot, the result will be mushy bourma. If they are both cold, the syrup won't soak into the bourma at all.
Servings 40.0 * calories 159 * Total Fat 13 g * Saturated Fat 5 g * Monounsaturated Fat 1 g * Polyunsaturated Fat 4 g * Trans Fat 0 g * Cholesterol 18 mg * Sodium 55 mg * Potassium 47 mg * Total Carbohydrate 10 g * Dietary Fiber 1 g * Sugars 3 g * Protein 2 g
*All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.*