Ingredients: |
Ingredients: 1 pkg. filo dough, thawed and at room temperature
1 lb. walnuts, finely chopped
1 1/2 tsp. cinnamon
3 tbsp. sugar
8 oz. unsalted butter, melted and separated (discard the white milk solids)
Syrup:
2 cups sugar
1 tbsp. lemon juice
1 cup water
|
Directions: |
Directions:Thaw dough according to package directions.
In a bowl, mix the walnuts, sugar and cinnamon.
Set the pile of filo sheets on work surface and cover with very slightly damp towel so don't dry out as you work. Place one sheet of filo in front of you, with the long side facing you. Brush lightly with melted butter (you don't have to cover every bit of surface). Top with second sheet. Cover this with a thin layer of walnut mixture, leaving at least a 1/2 inch margin all around. Fold in the two short sides 1/2 inch. Lay wooden dowel along the long side near you; fold edge over dowel and start rolling loosely. As you roll, brush the bottom side of the filo sheet lightly with butter so finished cylinder looks shiny. Don't touch the dough or you'll disturb the butter glaze. Now gently nudge the roll towards the center, first from one side, then the other. It will shorten like an accordion by a couple inches. Slide off rod onto baking sheet. Continue preparing sheets until all ingredients used.
Bake the bourma in a 350º oven for 30-40 minutes or until nicely golden. Cool. Cut in 1 or 2 inch lengths. Store tightly in a cool, dry place up to 2 weeks. Some people freeze but normally not frozen.
For syrup: Before serving (this can be the day before), mix sugar and lemon juice with 1 cup water in a small saucepan. Simmer for 10 minutes. Holding each piece with your fingers (I might try with tongs), dip each piece into the hot syrup, immersing completely, then holding for a moment to drain. Place on a rack to drain or put directly on serving plate line with paper doily.
Note: The trick for bourma and baklava is to have syrup and pastry at different temperatures. If pastry is hot, syrup must be cold. If pastry is cold, syrup must be hot. |
This recipe for Baklava type pastry (Bourma) is from