Sari Burma Baklava, also spelled "Borma Baklava" is a popular Middle Eastern Dessert that's nutty, sweet, and absolutely delicious! Unlike traditional Baklawa, Sari Burma Baklava (Saragli in Greek) is rolled instead of layered, making it much easier to prepare.
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Sari Burma translates to yellow twist in the Turkish language. However, Burma baklava describes two different types of baklava. One is prepared with Kataifi Pastry and is filled with pistachios.
This type is actually my all-time favorite, but I've yet to master that recipe. However, there is a similar version called "Osh El Bulbul" or Bird Nest Baklava that you can check out!
Then there's the Burma Baklava recipe that I'm sharing with you today. In this type of baklava, phyllo pastry is buttered and sprinkled with a nut mixture, rolled, then sliced into finger-length pieces.
Sari Burma Baklava Rolls are especially popular during Ramadan and are often served after iftar alongside tea or Turkish coffee. If you're planning your Ramadan menu, browse my full collection of Ramadan recipes for more traditional dishes.
This is different than regular baklava, which is layered in a pan and sliced into square or diamond shapes. To further complicate things, Sari Burma Baklava is sometimes rolled or twisted into coils. Luckily, the technique used to prepare Burma baklava is very easy to master, and dare I say fun? For another delicious Turkish recipe, check out this Burek recipe.
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Why You'll Love This Recipe
Rolled Baklava should be crispy, flaky, and gooey, and that's just what this tasty recipe delivers! If you've been too intimidated to attempt traditional baklava or baklawa (how it's pronounced in the Middle East) this might be the recipe you've been waiting for!
Burma Baklava is rolled using a wooden dowel. However, I don't recommend using a dowel that is larger than ½" in diameter. That's because the larger the dowel, the bigger the hole it will leave in the center of the roll.
If you don't have a dowel, no problem! I've seen people use their creativity to come up with other options like a wooden spoon handle, two chopsticks, wooden skewers, and even a knitting needle! I actually used one of the dowels from my pasta drying rack.
Ingredients & Substitutions
- Phyllo: Fillo/Phyllo dough can be found in the refrigerated or frozen section of the grocery store. You will need a one-pound package. Fillo pastry comes in various thicknesses. I used #4 in this recipe, which is the thinnest phyllo dough option.
- Nuts: I use walnuts, almonds, and pistachios in this recipe. If you only have one or two of the three, that's perfectly fine. Pecans are not traditionally used in baklava, but you have my permission to use them. 😉
- Spices: Baklava is usually flavored with cinnamon, cardamom, and cloves, depending on the region of the recipe. I prefer cardamom to be the predominant flavor with a hint of cinnamon.
- Syrup: I usually add honey to my baklava syrup, but this time I decided to make a simple syrup instead.
- Rose Water: Middle Eastern Baklava is usually flavored with rose water. You can purchase rose water at most Middle Eastern markets or on Amazon. You can also leave it out if you wish.
How to Make Sari Burma Baklava Rolls
Step 1: Place butter into a large measuring cup and cover with a napkin. Microwave for 30-45 seconds or until melted. You'll notice that the butter will separate, with the butterfat on top and the milk solids and water on the bottom.
Pro Tip: When brushing the phyllo dough, be careful not to dip the brush into the bottom of the cup and only use the butterfat on top. Another option is to cool the butter in the refrigerator, then remove the hard butterfat on top.
Prepare Syrup
Step 2: To make the syrup, add water and sugar to a saucepan and stir to combine. Bring to a boil, then continue to boil for 5 minutes over medium heat. During the last minute or so, stir lemon juice and rose water into the syrup; allow the syrup to cool.
Nut Filling
Step 3: Grind pistachios in a food processor until fine; set aside. Next, grind the walnuts and almonds until finely ground. Mix walnuts, almonds, ½ of the pistachios, ¼ cup sugar, cardamom powder, and cinnamon powder in a medium bowl. Set nut filling aside until needed.
Burma Baklava Assembly
Preheat oven to 325 degrees F.
Step 4: Place one sheet of phyllo dough on a clean working surface and either brush or sprinkle with melted clarified butter. Fold the sheet in half width-wise and sprinkle the top with additional butter.
Pro Tip: Keep phyllo dough covered with a damp kitchen towel while assembling the baklava rolls. This keeps the phyllo dough from drying out.
Step 5: Place a dowel 1" to 2" from the bottom across the phyllo sheet, then fold the phyllo dough under the dowel over it. Sprinkle the sheet with 1-½ to 2 tablespoons of the nut mixture, leaving a few inches on top and bottom of the sheet bare.
Step 6: Roll the sheet tightly over the dowel, starting at the bottom and working towards the top. If the phyllo dough seems dry and crumbly, brush it with additional butter. Finally, push the roll together, starting at the center and working towards the ends. Push the dry ends towards the center of the roll.
Step 7: Carefully slide the dowel out and place the rolled baklava inside of a buttered 9" x 13" baking tray. Continue until all the ingredients are used up. Using a sharp knife, slice each roll into 3 or 4 pieces. Brush the top of the baklava rolls with any remaining butter. Bake for 35 to 45 minutes, or until golden brown.
Pro Tip: If you have leftover phyllo pastry, wrap it in the original packaging and freeze it for later use. If you foresee only having a few sheets left, use 2 sheets of phyllo dough per remaining rolls.
Step 8: Remove Burma Baklava from the oven and immediately drench the rolls with the cooled syrup. Sprinkle with the remaining ground pistachios. Cool completely before serving.
Pro Tip: When pouring the syrup over the baklava, you will hear a sizzling sound which lets you know that the syrup is being absorbed into the baklava. When the sizzling stops, do not add more syrup. It will no longer be absorbed and will just collect along the bottom of the pan.
Recipe FAQs
It's hard to know the exact origin of baklava, although it's usually considered a Turkish dessert. As usual, various cultures throughout the Middle East and the Mediterranean region (Turks, Greeks, Armenians, Lebanese, and Assyrians) claim that they were the first to make this tasty dessert.
Middle Eastern Baklava is flavored with cardamom, while Greek Baklava is flavored with cinnamon and cloves. The syrup is also different. Middle Eastern Baklava syrup consists of a simple syrup flavored with rose water. Greek Baklava syrup is usually prepared with honey and flavored with lemon, cinnamon, cloves, and sometimes vanilla extract.
Phyllo dough and puff pastry are not the same, and one can not be substituted for the other in recipes. Puff pastry is comprised of layered pastry that puffs up when baked, while phyllo is paper-thin pastry sheets that are buttered and layered in various recipe,s including Baklava, Borek, and Spanakopita Triangles.
Pro Tips
- Defrost phyllo dough in the fridge overnight, if frozen.
- You can also defrost frozen phyllo dough on the counter for an hour or so, prior to using it, but the preferred method is defrosting it in the fridge.
- Adding cooled syrup over hot baklava allows the syrup to get absorbed into the baklava instead of pooling on the bottom of the pan.
- To keep the baklawa from getting soggy, once you pour the syrup over the baklava, tip the pan to the side and pour out any syrup that does not get absorbed and pools on the bottom of the pan.
- Store the baklava rolls on the counter, either uncovered or covered with a thin kitchen towel.
More Middle Eastern Desserts
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Recipe
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Ingredients
Method
- Place butter into a large measuring cup and cover with a napkin. Microwave for 30-45 seconds or until melted. You'll notice that the butter will separate, with the butterfat on top and the milk solids and water on the bottom.
- To make the syrup, add water and sugar to a saucepan and stir to combine. Bring to a boil, then continue to boil for 5 minutes over medium heat. During the last minute or so, stir lemon juice and rose water into the syrup; allow syrup to cool.
- Grind pistachios in a food processor until fine; set aside. Next, grind the walnuts, and almonds until finely ground. Mix walnuts, almonds, ½ of the pistachios, ¼ cup sugar, cardamom powder, and cinnamon powder in a medium bowl. Set nut filling aside until needed
- Preheat the oven to 325° F
- Place one sheet of phyllo dough on a clean working surface and either brush or sprinkle with melted clarified butter. Fold the sheet in half width-wise and sprinkle the top with additional butter.
- Roll the sheet tightly over the dowel, starting at the bottom and working towards the top. If the phyllo dough seems dry and crumbly, brush with additional butter. Finally, push the roll together, starting at the center and working towards the ends. Push the dry ends towards the center of the roll.
- Carefully slide the dowel out and place the rolled baklava inside of a buttered 9" x 13" baking tray. Continue until all the ingredients are used up. Using a sharp knife, slice each roll into 3 or 4 pieces. Brush the top of the Baklava Rolls with any remaining butter. Bake for 35 to 45 minutes, or until golden brown.
- Remove Burma Baklava from the oven and immediately drench the rolls with the cooled syrup. Sprinkle with the remaining ground pistachios. Cool completely before serving.
Nutrition
Video
Notes
- Defrost phyllo dough in the fridge overnight, if frozen.
- You can also defrost frozen phyllo dough on the counter for an hour or so, prior to using it but the preferred method is defrosting it in the fridge.
- Keep phyllo dough covered with a damp kitchen towel while assembling the baklava. This keeps the phyllo dough from drying out.
- Adding cooled syrup over hot baklava allows the syrup to get absorbed into the baklava instead of pooling on the bottom of the pan.
- To keep the baklawa from getting soggy, once you pout the syrup over the baklava, tip the pan to the side and pour out any syrup that does not get absorbed and pools on the bottom of the pan.
- Store the baklava rolls on the counter, either uncovered or covered with a thin kitchen towel.
- If you have leftover phyllo pastry, wrap it in the original packaging and freeze it for later use. If you foresee only having a few sheets left, use 2 sheets of phyllo dough to make the remaining rolls.
Gaylen Osborn says
My mom and I made this together and it turned out great! Just the right amount of crispy and sweet!
Hilda Sterner says
Thank you, Gaylen! I really appreciate the review!!
Mary Levy says
I loved this Burma Baklava rolls Recipe because it was easy to make and very delicious. Will be making it again this weekend. Thank you Hilda.
Hilda Sterner says
Thank you so much for taking the time to review the recipe. I really appreciate it. Enjoy!
Kathy Fisher says
We just happened to stop by Hilda's today and were treated to these amazing Middle East style baklava. Simply delicious. I loved the flaky crispy phyllo with the luscious mixture inside with cardamom (my favorite), and nuts. The rose water syrup is a huge improvement over the sweet honey syrup that I've had in the past. Guaranteed not to disappoint. Thank you Hilda.
Hilda Sterner says
Your timing was impeccable! Thanks for helping me not to eat all of them & thank you for the shakarlama!