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Ingredientes
- 1 box frzn fillo dough [available in most markets] Corn starch [separating medium for fillo] optional
- 1/2 lb clarified butter
- 1/2 lb Crisco shortening
- 1/4 c. sugar
- 1 1/2 c. grated walnuts Healthy pinch of cinnamon [optional]
Direcciones
- Mix clarified butter and Crisco together, heat and then set aside till ready to bake bourma. Take a cookie sheet and butter or possibly cooking spray.
- Mix nuts, sugar and cinnamon together and set aside. Take 2 fillo sheets and place one sheet on the table and brush with butter. Place a second sheet on the first and brush with butter.
- Proportionately spread 1-2 Tbsp. of filling mix across the center 1/3 of the sheet.
- Take another sheet of filo dough and place over the filling. Butter it and place another sheet on top of it. (Four sheets in all)
- Take a 5/16 inch wooden dowel and "loosely" roll up the fillo dough onto the dowel. Holding the dowel from each end, gently push your hands together. [ABOUT AN INCH ON EACH END TO GENTLY PUCKER UP THE DOUGH] Gently slip the dough off the dowel onto the cookie sheet. Repeat this process till the cookie is full [one layer only].
- Brush the butter/Crisco mix over the dough and then bake in a 350 degree oven till light golden on top. Remove from the oven and let cold.
- Take the bourma and cut into 3 in. pcs. To serve, drizzle hot sugar-lemon-honey syrup over the top.
- SYRUP:1 1/2 c. sugar1/2 c. honey1 c. water1/4 c. lemon juice
- Combine the sugar, honey and water and cook for 10 min. Add in lemon juice and cook for 2 min.
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