Walnut Sari Burma (Baked Frozen)
Sarı burma stands out in the baklava family for its shaping technique. Pastry scattered with filling is wound round a thin rod, then pushed inward from both ends so that it gathers and folds over itself. When the rod is withdrawn a ridged, compact roll remains.
That gathering is functional. As the pastry compresses, irregular gaps form between its layers and the syrup travels into them, reaching throughout the product; in a smoothly wound roll the syrup would stay on the outer surface. The result is a dense dessert, ridged and syruped outside and filled with walnut within.
Shelf life and storage conditions
- Shelf Life
- Production and best-before dates are printed on the packaging.
- Storage Conditions
- Store at -18 °C. Once thawed, do not refreeze.
Please contact us for pricing. (professional kitchen / wholesale)
Why Choose This Product?
- Pastry scattered with filling is wound round a thin rod and gathered inward from both ends.
- When the rod is withdrawn a ridged, compact roll remains.
- Gathering forms irregular gaps between the layers, and the syrup travels into them.
- In a smoothly wound roll the syrup would stay on the outer surface.
Where To Use It
- With tea and coffee
- Mixed baklava boxes
- Café and patisserie displays
- Holiday and special-occasion catering
- Gift and box presentation
- Catering and event service
Wholesale Ordering & Storage
In mixed boxes, products with a different surface texture add visual richness; a ridged surface makes a clear contrast beside flat cut baklava. Store at -18 °C. Once thawed, do not refreeze.
Frequently Asked Questions
How do the surface ridges form?
The pastry is wound round a rod and then pushed inward from both ends, gathering and folding over itself.
What is the function of the gathering?
It forms irregular gaps between the layers and lets the syrup reach throughout the product.
Why include it in a mixed box?
Its ridged surface makes a clear visual contrast beside flat cut baklava.
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