SHF#24 Sari Burma
It's not petit four which I will present you for the SHF # 24 but they are little bites of delight, too! Sari burma (~golden twist) is a sort of baklava from Turkey. I promised Zorra from Kochtopf last year that I will take pics how its prepared at home. So nearly one year later last saturday my mother in Germany prepared sari burmas for the Ramadan feast (Eid ul-Fitr). I took the pics and my son helped her;) !
Making sari burmas:
If you are talented you roll very thin sheets from the pieces of your prepared dough. In Turkey they say, for baklava the sheets should so thin that you could read an newspaper below it and a baklava should have 40 layers. For sari burma the sheets can be thicker;)
On the side to near you(long side) strew from the chopped walnut sugar mixture in a line. With the very thin (special) rolling pin roll the sheet in a very tight roll. The end of your shett should be straight (cutten or layed). Pinch the roll from both edges. Pull the sheet carefully from the rolling pin. Set it on the baking tray. When your tray is filled you cut your rolls into smaller pieces with a sharp knife. Heat up the butter and the oil together. Sprinkle the rolls with the warm oil. Bake it till it is golden brown at180-200°C.
Meanwhile boil sugar, water, and lemon juice. This boils for about 20 minutes till gets syrupy. Cool it and pour it on the sari burmas after baking.
Either your syrup or your baklava must be cool!
The measures for the ingredients will be writen soon. My mother unfortunately has no exact measures. She has a feeling for it.
Last month I used phyllo pastry sheets which I don't like really. I baked the muska tatlisi and söbiyet (other sorts of baklavas) as you see below. Söbiyet is the big 10 sheets layered triangle with a creamy filling. Muska tatlisi are the closed small triangle with chopped nuts or pistachios. They are normally fried in oil before they are candied in sugar or honey syrup. By using phyllo pastry sheets you can bake many of the sweeties from the turkish kitchen. If you fill the phyllo pastry sheet with kadaif, roll it and cut it into 2cm pieces. So you have the yufkali kadaif tatlisi for example.
So the bites of delight are endless in the turkish desserts with syrup. Eat only a few bites otherwise a sugar shock is inevitable.
SHF, Sugar High Friday