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...|
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,
hosted by Shannon of Just as Delish