Wednesday, December 13, 2017

Bourma (Rolled Baklava) Recipe + Video!

Hello everyone! Only one person who guessed what my next recipe for Vegan Armenian Kitchen was right--the answer is bourma!

I opted to make bourma since it's another great dessert to add to your holiday-themed sweet treat table, and is much easier to make than baklava since it's rolled rather than layered. In the video I made a small batch, so I just ended up using four sheets of phyllo/filo dough, so the measurements listed below are for that.

What you need for syrup:
-3/4 cup of water
-3/4 cup of sugar
-1 TBSP lemon juice

What you need for bourma:
-4 sheets of phyllo dough (I have yet to see a type that is not vegan)
-2 cups of walnuts, crushed or processed
-1 tsp cinnamon
-1 tsp sugar
-1 cup of coconut oil, softened or melted (double boiled is a good option)

-Make syrup first so it cools in time for when you need it. Combine water and sugar in a pot and without stirring, put it on high on the stove
-Once it comes to a boil, reduce heat to medium, letting it cook for another 15 minutes
-Add the lemon juice, let it cook for another 5 minutes and remove it from heat. It has to be completely cooled so make sure to make it in advance
-Add cinnamon and sugar to the walnuts and stir well
-Preheat oven to 300 degrees F
-Brush coconut oil all across the phyllo sheet generously
-Pour about 1/3 cup of ground walnuts onto the lower half of the phyllo sheet, spreading it out as best as you can
-Use a wooden thin pole (you have one, trust me) to roll up the bourma
-Once you reach the halfway point, brush on more coconut oil
-Roll up 3/4s of the way, and brush more coconut oil on (the more generous you are now, the juicier the result will be later!)
-Finish rolling, and brush coconut oil on the bourma, making sure to get the side where the opening is
-Place your hands at either side of the wooden pole--make sure they are not on the actual bourma, just right beside it
-Squish the bourma towards the center until it looks nice and wrinkled
-Slide it off the stick onto your baking tray
-Cook for about 30 minutes, until the bourma is golden brown
-Immediately pour the chilled syrup over the individual bourmas, which will cause a fun sizzling effect!
-Let the bourmas cool completely and once they do, cut them diagonally
-Keep them in a container in the fridge, they will taste incredible once they sit overnight
-You can keep the bourmas for about a week in the fridge!

You can watch the full video recipe here:
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