Taste & Flavors
  • WHAT’S NEW
    • Column1
      • NEWS
      • GOURMET AGENDA
  • EAT & DRINK
    • Column1
      • EGYPT
      • JORDAN
      • KUWAIT
      • LEBANON
      • OMAN
      • QATAR
      • SAUDI ARABIA
      • UAE
      • Others
    • Column2
      • T&F’S PICKS
  • People
    • Chefs
    • Experts
    • T&F’s friends
  • ART DE VIVRE
    • Health & Wellbeing
    • Tips
    • Table setting
    • Savoir Vivre
    • Garden Flavors
  • Recipes
    • Column1
      • Chicken & Poultry
      • Meat
      • Seafood
      • Salads
      • Sauces
    • Column2
      • Lebanese
      • Gourmet
      • Quick & Easy
      • Step by Step
      • In Season
      • Compilations
    • Column3
      • Vegetarian
      • Healthy
      • Gluten Free
      • Sugar Free
    • Column 4
      • Desserts
      • Drinks
      • Special Occasion
      • Holidays
      • Kid’s Corner
      • Videos
  • ON THE MARKET
    • Food
    • BEVERAGES
    • Books
    • Gift Ideas

Sari Burma

by taste2016 August 25, 2017
613
STEP BY STEP

SARI BURMA

BY SEZA
Serves 6 | Prep/cooking 30 mins
INGREDIENTS
  • 500g Filo dough squares, thawed
  • 500g crushed walnuts
  • 2 tbsp sugar
  • 2 tbsp cinnamon
  • 150g butter

Syrup

  • 2 cups sugar
  • 1 cup water
  • 2 drops of lemon juice
PREPARATION

Combine sugar and water in a saucepan. Stir over low heat until sugar is dissolved. When it starts to boil add in lemon juice and stir. Boil for 5 minutes more. Set aside.

1. Crush the walnuts in a food processor. Add the cinnamon and sugar to the walnuts, mix and set aside.
Unroll the filo dough. Lay a sheet on a smooth surface. Cover the remaining sheets to prevent from drying.

2. Distribute 2-3 teaspoons
of the walnut mix along the edge of the filo sheet in
a straight line.
Tip: You can use a chopstick to make an even line and help roll
the dough.

3. Roll the sheet tightly.
The end of your sheet should
be straight.

4. From the two ends of the rolled sheet, press with your two hands towards the middle until it scrunches up.

5. Continue in the same manner until all sheets
are rolled.

6. Lay them next to each other in a pan.

7. Brush the top of the rolls with melted butter and bake at 250°C for 20 minutes or until the rolls are golden brown.

Remove the tray from oven. Pour the cool syrup over the hot pastries. Cover and cool over night.
Tip: Either your syrup or your rolls must be cool but not both or else the rolls won’t absorb the syrup.

armeniandessertSezaStep by StepWalnuts
0 FacebookTwitterPinterestEmail

Leave a Comment Cancel Reply

Save my name, email, and website in this browser for the next time I comment.

Keep in touch

Facebook Twitter Instagram

WANT MORE NEWS?

Check out our top tips for the latest concepts, trends, places to eat, people making a buzz, innovative ideas, culinary equipment and more.

About Us

A gastronomy & lifestyle publication & online platform that unwraps the latest concepts, recipes & places to eat & drink

Promotion Image
Promotion Image
Promotion Image

OUR PUBLICATIONS

Instagram

WANT MORE NEWS?

Check out our top tips for the latest concepts, trends, places to eat, people making a buzz, innovative ideas, culinary equipment and more.

  • Facebook
  • Twitter
  • Instagram
Check out our top tips for the latest concepts, trends, places to eat, people making a buzz, innovative ideas, culinary equipment and more
  • Contact Us
  • Magazines

@2022 - All Right Reserved. Designed and Developed by Borninteractive


Back To Top
Taste & Flavors
  • WHAT’S NEW
    • Column1
      • NEWS
      • GOURMET AGENDA
  • EAT & DRINK
    • Column1
      • EGYPT
      • JORDAN
      • KUWAIT
      • LEBANON
      • OMAN
      • QATAR
      • SAUDI ARABIA
      • UAE
      • Others
    • Column2
      • T&F’S PICKS
  • People
    • Chefs
    • Experts
    • T&F’s friends
  • ART DE VIVRE
    • Health & Wellbeing
    • Tips
    • Table setting
    • Savoir Vivre
    • Garden Flavors
  • Recipes
    • Column1
      • Chicken & Poultry
      • Meat
      • Seafood
      • Salads
      • Sauces
    • Column2
      • Lebanese
      • Gourmet
      • Quick & Easy
      • Step by Step
      • In Season
      • Compilations
    • Column3
      • Vegetarian
      • Healthy
      • Gluten Free
      • Sugar Free
    • Column 4
      • Desserts
      • Drinks
      • Special Occasion
      • Holidays
      • Kid’s Corner
      • Videos
  • ON THE MARKET
    • Food
    • BEVERAGES
    • Books
    • Gift Ideas
Taste & Flavors
  • WHAT’S NEW
    • Column1
      • NEWS
      • GOURMET AGENDA
  • EAT & DRINK
    • Column1
      • EGYPT
      • JORDAN
      • KUWAIT
      • LEBANON
      • OMAN
      • QATAR
      • SAUDI ARABIA
      • UAE
      • Others
    • Column2
      • T&F’S PICKS
  • People
    • Chefs
    • Experts
    • T&F’s friends
  • ART DE VIVRE
    • Health & Wellbeing
    • Tips
    • Table setting
    • Savoir Vivre
    • Garden Flavors
  • Recipes
    • Column1
      • Chicken & Poultry
      • Meat
      • Seafood
      • Salads
      • Sauces
    • Column2
      • Lebanese
      • Gourmet
      • Quick & Easy
      • Step by Step
      • In Season
      • Compilations
    • Column3
      • Vegetarian
      • Healthy
      • Gluten Free
      • Sugar Free
    • Column 4
      • Desserts
      • Drinks
      • Special Occasion
      • Holidays
      • Kid’s Corner
      • Videos
  • ON THE MARKET
    • Food
    • BEVERAGES
    • Books
    • Gift Ideas