- 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.