Posted 16 June 2012 - 12:15 PM
Bake first? Fry first? How does one get it to hold in a tight roll?
Posted 25 June 2012 - 08:20 AM
From what I can see, it would be quite difficult to achieve professional-looking results (that nice, tight roll with parallel strands of dough) using store-bought dough, which is typically tangled and messy. In the professional/commercial bakeries, they make their own dough, so the strands can be handled with a bit more care to remain straight. You can still try with the store-bought dough, but your rolls will probably have a bit of a looser, more "frizzy" look to them. ;)
As for the rolling, I know it's a sort of diagonal rolling technique around the filling. The best example I've found is here: .
ETA: Oh, wow. I've been watching some of the linked videos. It appears the shorter ones made more loosely are fried and then topped with syrup. The tight rolls formed into logs, though, are baked -- using a scary amount of grease. :) Watch some of these videos. They're really fascinating!
Edited by nolafoodie, 25 June 2012 - 08:33 AM.
Posted 19 November 2012 - 08:47 AM
-Lea de Laria
Posted 07 June 2015 - 11:26 PM
I never got notified of the lovely posts made in answer to my original question. I'm sorry I never responded but thank you very much.
I have only recently managed to finally find out about that diagonal rolling technique -- also in a video, of a Turkish baklava shop if I remember. And in a couple of other videos, the actually frying is shown clearly enough that I should be able to figure out how to manage it at home. I haven't yet tried making bourma again, but I have renewed hope.
I do love this stuff and cannot buy it here (in Greece) but I hear you, Sazji, and it's a good idea to make planning for a crowd to gobble it all up!