Wednesday, May 22, 2013

Tied Turban Dessert / Sarigi Burma Tatlisi

  • 1 package of phyllo dough
  • 3 cups lightly toasted pistachio nuts or walnut
  • 5 tbsp melted unsalted butter 
  • 3 cups sugar
  • 3 cups water
  • 1 tbsp lemon juice

Prep. Time: 15 min
Cook Time: 30 min.
Total Time: 45 min.
15-20 servings


  • At first prepare the syrup. Pour the water and sugar into a pot and boil this mixture over medium heat until it reaches the right syrup consistency. Add lemon juice, turn the heat to low and boil the mixture for about 5-6 minutes more. Then, remove the pot from the stove.
  •  Sprinkle thinly crushed walnuts or pistachios over them roll the dough from one edge to the other.
  • Use a thin rolling pin to roll the dough from one edge to the other side. Then make the ends around the pin closer to each other and remove the pin.
  • Place the tied turban pastries into a greased baking tray. Pour the melted butter all over the pastries.
  • Place the tray into the oven which is preheated to 375 F. Bake the pastries until they turn into red.
  • 1 minute later than removing the pastries from the oven pour cold syrup all over.
  • You may serve the dessert 2 hours later.