Sari Bourma – Armenian delicious dessert /walnut Bourma/
Once again I’m preparing one of our favorite Armenian walnut dessert .This time I’m sharing with you few more pictures posted on top and right side how I prepare and freeze ahead of time this wonderful easy to prepare dessert.The bottom cooked and served picture is exactly the same but was prepared previously; I just posted together to show you the cooked result .The ingredients are exactly the same but I had something new to learn, not every box of filo dough ( 454g ) has 15 sheets, this time the sheets were 10, luckily I had another box I added few more, keep in mind always buy two or count the sheets before preparing. Enjoy .
Ingredients:
1 packet of filo dough (454g. 15 sheets)Defrost in fridge overnight or letting stand at room temperature for 2 -3 hours .
1 -1/2 cups melted butter
1/4 cup vegetable oil (I used olive oil )
Filling:
3-1/2 cups walnuts finely chopped
3/4 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Syrup:
2 cups sugar
1-1/2 cups water
1 teaspoon freshly squeezed lemon juice
Preparation:
1.prepare the syrup,boil water with sugar until dissolved,add lemon juice cook for 5 minutes keep aside to cool.
2.mix melted butter and oil together.
3. In food processor grind walnuts,transfer to a bowl add sugar,cinnamon cloves mix well ,keep aside.
4.Unroll filo dough on work surface ,cover with damp kitchen cloth .
5.Preheat the oven 350 degrees F. Brush with melted butter a medium round baking pan.(33 cm.)
6.Spread a filo sheet brush lightly with butter/oil, put 3 tablespoons of walnut mixture on short side and roll like a cigar as thick as thumb.Hold the two ends of the pastry and slowly twist like a rope.
7.Making round shape put the first twisted roll of pastry,at the center of the round pan,brush tops with butter.
8.Continue to add twisted ropes of pastry and enlarge the circle by adding more twisted ropes until the whole base of pan is covered.
9.Bake preheated oven until the surface is golden brown.
10.Remove from oven and pour cold sugar syrup over the warm bourma and leave to absorb the syrup ,about 2 hours .
Refrigerate without covering.
Serve by cutting into small pieces ,or do like me invert on a bigger round pan, then on a large plate.Enjoy
How to Freeze:
After finishing all twisted robes and arranging in pan brush with the rest of butter on top,cover uncooked prepared dough with parchment paper ,then aluminum foil,and at the end cover tightly with plastic wrap and place in freezer.
How to Defrost:
you can defrost in fridge overnight or place frozen in room temperature for few hours,then bake.
Tip:
Make ahead and freeze without baking,defrost at room temperature and bake the day that you’ll serve.
– Grind cinnamon stick and cloves in spice grinder gives more refreshing aroma and taste .Add pinch of sugar while grinding it grinds more easier .