Ingredients for Walnut Sarı Burma (Turkish Twisted Walnut Pastry)
- 4 water glasses (about 200 ml / 3/4 cup + 1 tbsp each) granulated sugar
- 5 water glasses water
- 4-5 drops lemon juice
- 3 eggs
- 1 tea glass (about 100 ml / 1/3 cup + 1 tbsp) milk
- 1 tea glass vegetable oil
- 1 tablespoon yogurt
- 1 tablespoon grape vinegar
- 1 teaspoon salt
- 500 g (about 1 lb) flour
- Cornstarch (for dusting)
- 2 water glasses crushed walnuts
How to Make Walnut Sarı Burma (Turkish Twisted Walnut Pastry)
- For the syrup: Place 4 water glasses of granulated sugar and 5 water glasses of water in a saucepan and bring to a boil. Once boiling, add 4-5 drops of lemon juice, let it boil for one more minute, then remove from heat and set aside to cool.
- In a bowl, beat 3 eggs. Add 1 tea glass of milk and 1 tea glass of vegetable oil and continue beating. Add 1 tablespoon of yogurt and 1 tablespoon of grape vinegar and mix. Add 1 teaspoon of salt and 500 g of flour, then knead until you have a soft dough about the consistency of an earlobe.
- Divide the prepared dough into 5 equal balls, cover with a damp cloth to prevent drying, and let rest for 30 minutes. Then dust with a little cornstarch and roll out with a rolling pin until very thin — about the size of a yufka (thin Turkish phyllo-like dough) sheet. Sprinkle walnuts over the surface and roll up around the rolling pin. Gather the dough from both ends toward the center and slide off the rolling pin, then place on a greased baking tray. Prepare the remaining sheets the same way and arrange them on the tray. Drizzle a butter-oil mixture over the top. Bake in a preheated oven at 180°C (350°F) until the tops turn golden pink. Pour the cooled syrup over the hot pastry and wait 15-20 minutes for it to soak in.
Pro Tip
To keep the dough from sticking to your hands, we recommend dipping your fingertips in a small bowl of vegetable oil. This not only makes the process easier but also gives the dough a richer flavor.About This Recipe
The famous Sarı Burma pastry of Sivas is known today simply by the name Sarı Burma. The dessert takes its name from the "sarık" (turban) worn on the head — in other words, it is said to be called Sarığı Burma because it is a "crown jewel" of a dessert, and it is referred to by this name in Turkish cuisine. Walnut Sarı Burma is baklava's closest relative — a festive treat that brings joy to our holidays and enchants everyone who tastes it.
You may have heard people say after eating it: "From now on, I don't want baklava or şöbiyet — give me Sarı Burma and nothing else!" Just in time to satisfy your longing for your mother's kitchen, we have prepared our hand-rolled Walnut Sarı Burma (Sarığı Burma) recipe just for you. Enjoy!
