Bez sarma is a Kayseri dessert made by brushing phyllo sheets with butter, rolling them with a sweet filling, and baking them without syrup. It has a mild sweetness and crisp texture, and is also served at breakfast.
Combine the sugar, walnuts, and cinnamon in a bowl.
Brush each phyllo sheet with melted butter, sprinkle with some of the filling, and roll it loosely. Do not roll it tightly, or it will not bake evenly.
Gently press the rolls together and arrange them in a circle in a greased baking pan, with the rolls touching.
Bake in an oven preheated to 180°C / 355°F for 30–35 minutes, until golden on top.
Slowly pour the lukewarm milk over the hot dessert as soon as it comes out of the oven. Let it rest for 10 minutes, then serve.
Store in a sealed container at room temperature for 2 days, or refrigerate for up to 4 days. Warm slightly before serving to refresh the texture.
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