Ordu Fındıklı Burma Sweet

Fındıklı Burma Tatlısı is a traditional syrup-soaked pastry dessert specific to the Ordu region. Thinly rolled dough is filled with an abundance of crushed hazelnuts, rolled into a spiral shape, and baked in an oven. Once removed from the oven, hot syrup is poured over the pastry to complete its flavor. This delicacy is especially favored during holidays, weddings, pre-dawn Ramadan meals, and when serving tea.

Fındıklı Burma Tatlısı (Culture Portal)

Product Description and Distinctive Features

The distinctive feature of this dessert is the aroma of hazelnuts placed between layers of open dough shaped into a spiral using a rolling pin. The baked dough layers develop a delicate crispness that leaves a sweet sensation on the palate. The hazelnut filling, combined with the syrup, offers a complex flavor profile. Although its preparation is labor-intensive, it provides a traditional presentation on the table. This dessert was officially registered as a geographical indication with a trademark by the Turkish Patent and Trademark Office on 26 January 2023.

Ingredients (Average)

• 1 egg
• 1 tablespoon butter
• 1 coffee cup olive oil
• 1 coffee cup yogurt
• 1 dessert spoon vinegar
• 1 coffee cup water
• 1 teaspoon baking soda
• A handful of salt
• Flour (as much as needed)
• Starch for rolling
• Crushed hazelnuts (filling)
• For syrup: 4 glasses sugar, 4 glasses water, half a lemon

Preparation and Baking Process

The egg, olive oil, yogurt, vinegar, and water are mixed in a bowl. After adding salt and baking soda, butter is incorporated and the dough is kneaded until it becomes soft. The dough is then rested for approximately 30 minutes. From the rested dough, walnut-sized pieces are formed and rolled out with starch into wide, thin sheets. Each sheet is cut in half, sprinkled with crushed hazelnuts, and rolled into a spiral shape using a rolling pin. The prepared spiral dough is removed from the rolling pin and placed on a baking tray, then brushed with melted butter. It is baked in a preheated oven at 180 °C until the top turns pink.

The syrup is prepared separately: sugar and water are brought to a boil, and lemon juice is added during boiling, followed by a few more minutes of cooking. Once cooled, the syrup is poured over the hot pastry freshly removed from the oven. The dessert is ready to serve once it has absorbed the syrup.