Powered by Blogger.

New Recipe Index

New Recipe Index is published.
The old one doesn't function anymore.
Please find the button under my Blog's title

Armenian Boorma - AFF West Asian Pastry #5

Friday, December 6, 2013

Another pastry using the versatile Phyllo. The texture is so  delicate, but yet it doesn't break easily.
For Chinese New Year this year, I posted a peanut roll, that has almost the same concept, that is  baked rolled pastry that has been brushed with ghee and filled with sugary nuts. If a comparison needs to be made... I think the peanut version smells much better. Maybe it's because the peanuts weren't raw.

I didn't have a fine wooden dowel and so I made do with a chopstick. And since chopsticks are finer, I need to make them smaller too.

I had fun with my girl when we made this together. She helped me push the roll.

layers of crispiness...

Armenian Boorma
Recipe adapted from: The Armenian Kitchen 
Makes 20 rolls

5 pcs of frozen phyllo/filo
3 Tbsp Ghee/Clarified butter, melted
Few Tbsp of Shira, as needed

Filling (Mix  together)
50gm walnuts, finely chopped
1/4 tsp cinnamon powder
1 Tbsp sugar

Special tool needed: Chopstick or a 1/3 inch thick stick.

1. Cut the each phyllo sheet into 4 pieces.
2. Lightly brush the ghee over.
3. Sprinkle a scant teaspoon of filling over.
4. Roll up using a chopstick
5. Put the chopstick upright touching the table, and push the roll down. The roll will wrinkle.
6. Remove the wrinkled roll and place onto a lined baking tray.  You can place them neat and snug.
7. Complete rolling all the phyllo sheets and brush extra ghee over the rolls
8. Bake in a preheated oven at 180C for 20 minutes until golden and crispy.
9. Drizzle shira over when they are still very hot and roll them around to make sure each boorma gets some shira.
10. Transfer to a wire rack and let them dry up slightly

I am submitting this to Asian Food Fest West Asia Month

5 lovely notes:

Heera December 6, 2013 at 2:41 PM  

hi .... tempting pics.(as usual :) ... same kind of pastry with cream filled we get here in mumbai. tasty... crispiness with sweet...

Faeez December 7, 2013 at 10:28 AM  

Wendy, these are so beautiful.... I should buy phyllo pastry for myself now!

Connie Ch December 19, 2013 at 9:30 AM  

Dear Wendy, Can i use popiah skin instead? TQ

Connie Ch December 19, 2013 at 9:38 AM  

Dear Wendy,
I forgot to ask, how long can i keep this goodies? thank you :D

WendyinKK December 19, 2013 at 7:25 PM  

Cannot use popiah skin, because popiah skin is thicker, cannot wrinkle like this.
You can check out my peanut rolls recipe.

Post a Comment

Thanks for dropping by my blog.
All comments are greatly appreciated.

If you have tried any of the recipes and blogged about it, please provide a link so that others may have a look at it too :)

Please select profile and click "Name/URL" if u do not have any profiles on any of those listed, type in the name (leave the URL empty)

It's not nice to call you ANONYMOUS, so please leave a name.
From 15/11/13 onwards, I will NOT reply comments with no name.

Only comments on posts older than 24 hours will be moderated :)
You won't see them appearing immediately if it's not a fresh post.

Related Posts with Thumbnails


Creative Commons License This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 3.0 Malaysia License. I understand that sometimes recipes are adapted and altered according to individual needs. Please credit if my recipes are used, especially my "Personal Creations".

ALL TIME PAGEVIEWS (internal counter)

Today's Stats (installed 1/3/12)



  © Blogger template On The Road by Ourblogtemplates.com 2009

Back to TOP