Most Certainly Baklava, But Isn't

A recipe for what I'm fairly sure is Baklava, Bourma (thanks Silva).

1 lb. butter
1 lb. walnuts
1 lb. philo

2 cups sugar
2 cups water
lemon juice - boil together for 1/2 hour then cool

Fold one sheet of philo in half, sprinkle with nuts

Roll and twist, bake at 350 degrees for 25-30 minutes

Arrange in pan, not too close together

Melt butter, spread on each while hot

Remove and pour sugar on each

Grind walnuts and mix with 2 tbs. sugar and cinnamon.

Found in "The Best in American Cooking" edited by Clementine Paddleford. Published by Scribners, 1970.

-Click to enlarge photos-


  1. Bourma is another term for a slightly different variation of Baklava. Baklava tends to have more layers and a sugary syrup.

    In my Armenian family we have a recipe for bourma (or sarbourma) that calls for only a few layers of phyllo dough, some chopped walnuts and honey (of course there's tons of butter in that too!).

    If you ever have a chance to try bourma, I highly recommend it!

  2. Oh, thank you Silva! I was a little suspicious, but I couldn't find any other similar recipes that matched the title.

  3. Hello, Michael!Yes, this definitely is not a recipe for baklava, at least not that one that I use to make. This very delicious dessert is well-known in Bulgaria, but the truth is that I usually prepare it for Christmas (according to the tradition)! Most distinctive about baklava is that it's soaked in a very sweet syrup... If you happen to try a Turkish-made baklava, you'll never forget its taste!:)By the way, mine is quite delicious, too...:0))))
    I'm curious to try to make "bourma" now!

  4. Just another way to spell pyhllo:

  5. Here's our family's recipe for the similar treat, but be aware - it is never possible to eat just one piece... :)



    Phyllo Dough, fully thawed (usually done overnight in the fridge)
    1 bottle honey (16oz)
    1 lb walnuts (chopped fine)
    1 lb butter (melted and clarified)


    Melt butter over a low heat, and clarify (scrape the foamy stuff off the top until the butter is only or mostly clear). Take one sheet of phyllo dough and gently brush butter over the dough. Sprinkle a thin layer of chopped walnuts over the phyllo dough. Put another sheet of phyllo dough over the first and brush with butter again. Again sprinkle a thin layer of chopped walnuts over that layer. Scrunch the two sheets together in the shape of an accordian. Cut into 2-3 inch squares. Place on a cookie sheet and put in a 350 degree oven for about 15 minutes (until golden brown). Time will vary depending on whether the cookie sheet is non-stick, shiny or matte.

  6. Thanks, Silva. But I don't see where the honey is used.


  7. Wow, never heard of bourma, you learn new things everyday.