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12 Serves
107 Mins
6 g
22 g
13 g
Preheat your oven to 175°C and prepare a baking tray by lining it with parchment paper.
Ingredients, vitamins, and health benefits
Ground Pistachios
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TunisianVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
12 µg / 400 µgCalcium
26 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
29 mg / 420 mgPhosphorus
116 mg / 1,250 mgPotassium
233 mg / 4,700 mgSodium
76 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
3 g / 28 gSugar
5 g / 50 gSaturated Fat
2 g / 20 gCholesterol
2 mg / 300 mgCaffeine
0 mgNet Carbs
19 gAlcohol
0 g
In a bowl, combine the ground pistachios with a small amount of sugar to create the filling mixture.
Lay out a sheet of phyllo pastry, brush it lightly with melted butter, and sprinkle the pistachio mixture evenly over the surface.
Using a thin rod or dowel, roll the pastry tightly into a cylinder, then gently scrunch the ends toward the center to create the characteristic Bourma shape.
Place the rolls onto the prepared baking tray and brush the tops generously with more melted butter.
Bake in the preheated oven for approximately 45 to 50 minutes, or until the pastry is deep golden brown and crisp.
While the pastry is hot, pour the prepared sugar syrup over the rolls and allow them to cool completely so the syrup can be absorbed.
Sugar Syrup
Filo Pastry
Unsalted Butter
Vitamin A
5 µg / 900 µgVitamin C
1 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
12 µg / 400 µgCalcium
26 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
29 mg / 420 mgPhosphorus
116 mg / 1,250 mgPotassium
233 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
5 g / 50 gSaturated Fat
2 g / 20 gCholesterol
2 mg / 300 mgCaffeine
0 mgNet Carbs
21
g29
g49
g
Greek
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgAlcohol
0 g