TÜRKPATENT registered Bartın Kabak Burma Tatlısı in 2020. The registration connects it with Bartın households that used the residual heat of garden bread ovens and with the region’s plentiful pumpkins and walnuts. Its defining method is precise: fill thin yufka with pumpkin and walnut, coil the rolls consecutively from the center of the tray, bake, and add syrup after the first oven heat has subsided.
Bartın Kabak Burma Tatlısı / Bartın Kabak Burması — Recipe Card
Bartın Coiled Pumpkin and Walnut Syrup Pastry
Makes 12 servings · Makes one 40 cm/16-inch tray, about 12 portions.US cup = 240 ml · tablespoon = 15 ml · teaspoon = 5 ml. Cup and weight conversions are approximate. Australian cooks: use a 15 ml measuring tablespoon.
Ingredient quantities and servings are scaled. Cooking times, pan sizes, frying oil depth, and temperatures stay the same; cook larger batches as needed.
Ingredients
How to make Bartın Kabak Burma Tatlısı / Bartın Kabak Burması
Make and cool the syrup
Combine the syrup sugar and water in a deep saucepan. Stir over medium heat until dissolved, then boil gently for 30 minutes. Add the lemon juice, boil 5 minutes more, remove from the heat and cool completely.
Knead and rest the dough
Mix the flour, eggs and warm water into a supple dough. Knead for 8–10 minutes until smooth and elastic. Cover, rest 10 minutes, then divide into 5 equal balls.
Prepare the pumpkin filling
Squeeze the grated pumpkin firmly by handfuls to remove excess liquid. Mix with the crushed walnuts and filling sugar, then divide into 10 equal portions.
Roll, fill and coil
Using the cornstarch, roll each dough ball into a paper-thin round. Let the sheets lie on clean cloths for 10 minutes, then halve each one. Place one filling portion along each long edge and roll tightly. Butter a 40 cm/16-inch round tray; coil the first roll from the center and continue the remaining rolls around it.
Butter and bake
Pour or brush the melted butter evenly over the spiral. Bake in a preheated conventional oven at 180°C/350°F for 45–50 minutes, until the raised ridges and underside are deeply golden and the center reaches at least 71°C/160°F.
Syrup, rest and serve
Cool the baked pastry for 10 minutes. Pour the completely cold syrup evenly over it, cover loosely with a clean cloth and rest 60–90 minutes. When cool and absorbed but not flooded, cut into diagonal or square portions.
Bring this recipe to your kitchen with a printable copy.
Print recipeRecipe from MyTurkishRecipes · https://myturkishrecipes.com/turkish-pumpkin-walnut-spiral-pastry-bartin-kabak-burmasi. Quantities reflect your selected serving scale. Cooking times are estimates; follow the doneness cues.
A few helpful kitchen notes
Registered formula
The registration specifies 1 kg flour, 3 eggs, 500 ml water, 250 g starch, half a medium pumpkin, 250 g walnuts, 250 g butter or margarine, 250 g filling sugar, and syrup made with 750 g sugar and 600 ml water.
Pumpkin measure
Pumpkins vary greatly; 1 kg prepared pumpkin is a practical home-kitchen interpretation of the registered half-medium pumpkin. Squeeze it before weighing if especially watery.
Pastry texture
Roll the yufka thin enough to see the work surface faintly through it. Keep the rolls snug, not crushed, so syrup can reach the layers.
Heat level
No added chili; this is a sweet pastry with no spicy variation.
Dietary and allergens
Vegetarian. Contains wheat, egg, dairy and walnuts. Cornstarch and packaged ingredients may have cross-contact statements; check labels when relevant. It is not gluten-free.
Food safety
Because the dough contains eggs and the filling is moist, refrigerate within 2 hours, or within 1 hour above 32°C/90°F. Keep at 4°C/40°F or below.
How to store and reheat Bartın Kabak Burma Tatlısı / Bartın Kabak Burması
Refrigerate covered within 2 hours (1 hour above 32°C/90°F) and use within 4 days. Serve cool or let a portion stand briefly at room temperature within the two-hour limit. Reheating is unnecessary; freezing is not recommended because syrup-softened pastry loses its texture.
Bartın Kabak Burma Tatlısı / Bartın Kabak Burması: questions and answers
Can I use packaged phyllo?
The registered method uses five hand-rolled yufka sheets. Packaged phyllo is much thinner and would change the structure, butter absorption and timing, so it is not a direct substitute.
Why squeeze the pumpkin?
Removing free liquid prevents steam from making the inner pastry gummy and keeps the pumpkin-walnut filling concentrated.
Should the syrup or pastry be hot?
Let the pastry lose its first oven heat for 10 minutes and use completely cold syrup, following the registered method.
Can I make it ahead?
Yes. Bake and syrup it up to one day ahead, refrigerate after cooling within the safety limit, and serve cool.
