Sarı Burma Baklava

Written by Published on in Breads & Pastries, desserts, Lebanese Recipes, Middle Eastern Recipes, Ramadan Recipes, Turkish Recipes
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Sarı Burma Baklava

Baklava is one of the most famous desserts of the Mediterranean and Middle East, known for its delicate layers of crisp phyllo pastry, finely chopped nuts, and fragrant syrup. Across the region, countless varieties exist, each with its own shape, filling, and syrup style. Some are cut into diamonds, others layered thickly in trays, and some, like Sarı Burma Baklava, are tightly rolled into elegant spirals.

Sarı Burma Baklava is a Turkish style of rolled baklava, traditionally filled with finely ground pistachios and soaked in a light sugar syrup scented with lemon. In Turkey, pistachios are especially prized, particularly those from Gaziantep, while in Greece, baklava more commonly features walnuts and sometimes warm spices like cinnamon. The differences reflect local ingredients and regional tastes, but the essence of flaky pastry and sweet nut filling remains the same.

For me, baklava is a childhood classic that always appeared at family gatherings and celebrations. Large trays would be brought out after dinner, the syrup glistening on top, and everyone would reach for a piece. It was the kind of dessert that signaled something special, whether it was a holiday, a birthday, or simply a Sunday spent together.

This recipe is easy to adapt to your preference. You can swap the pistachios for hazelnuts, almonds, walnuts, or any nut you enjoy. The syrup can also be personalized by replacing the lemon juice with orange or another citrus for a slightly different aroma and flavor. No matter how you customize it, baklava remains a timeless dessert that brings people together and adds a touch of sweetness to any occasion.

Sarı Burma Baklava
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Sarı Burma Baklava

Recipe by Julien Vilder
Course: DessertCuisine: Greek, Mediterranean, Middle Eastern, Turkish
Servings

32

pieces
Prep time

30

minutes
Cooking time

25

minutes
Calories

150

kcal
Resting time

2

hours 
Total time

2

hours 

55

minutes

Rolled Baklava

Ingredients

  • For the baklava:

  • 16 Filo Sheets

  • 1 1/4 cups of butter

  • 1 1/2 cups of chopped pistachios

  • 4 tbs of sugar

  • For the syrup:

  • 1 cup water

  • 1 cup sugar

  • 1/2 lemon

  • 1 tbs rose water

Directions

  • Preheat oven to 350F (180C)
  • Make the syrup by combining water and sugar, bring to a boil then reduce the heat to medium low and add the rose water and lemon juice and cook for 15 minutes. Let it cool completely.
  • Mix chopped pistachios with 4 tbs of sugar and set aside
  • Melt down and clarify 1 1/4 cups of butter.
  • To assemble the baklava, take 1 filo sheet and brush on melted butter, then take another filo sheet and place over and brush again butter over it. Make sure to keep the filo under a damp towel to avoid drying out.
  • Fold one inch of the filo over itself then in a line pace 2-3 tbs of the pistachio mixture. Roll the baklava, cut in half if necessary and place in a 11″7″Baking tray. Repeat the steps with all the filo sheets.
  • pour the reming butter over the baklava and spread with a brush.
  • Bake the baklava at 350F (180C) for 25-30 minutes or until golden brown.
  • Once out of the oven while still hot, pour over cold syrup and let it soak for at least 2 hours.

Nutrition Facts

  • Calories: 150kcal

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