Crispy, Light, Nutty Dessert


  • 1 lb. Filo Dough
  • 1/2 lb. Butter(I use salted)
  • 1 lb Walnuts, finely chopped
  • 1/4 C. Sugar
  • 3/4 tsp Cinnamon


  • 1-1/2 C. Sugar
  • 3/4 C. Water
  • 1 tsp Lemon


  • You will need a pastry brush and an 18″ dowel, 5/8″ thick.
  • Prepare your syrup first and let it cool completely.
    • In a saucepan, mix 1-1/2 cups of sugar and 3/4 c of water. Bring this to a boil and boil for 1 minute.
    • Let cool completely
  • To make the Bourma roll, mix the walnuts with sugar and cinnamon, and set aside.
  • Open the filo dough and brush the top piece with melted butter.
  • Fold the bottom edge of the dough 1 inch and place the dowel over the unbuttered fold then wrap the dough over the dowel.
  • Sprinkle the walnut mixture over the remaining dough
  • Loosely roll the dowel to the top.
  • Gently push both ends of the dough to the middle to make it crinkly
  • Carefully push the dough off of the dowel
  • Place on a greased cookie sheet or parchment paper
  • Repeat this procedure until all the dough is used.
  • Butter the tops of the bourma rolls
  • Bake at 350 degrees for 15 minutes or until golden brown.
  • Cut each bourma roll in half or smaller
  • Dip each roll into the cooled syrup
  • NOTE: Unsyruped bourma may be kept at room temperature for several days in a covered container or may be frozen.
A video my sister and I made many years ago