Bourma Recipe

• 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

1. Mix clarified butter and Crisco together, heat and then set aside till ready to bake bourma.
2. Take a cookie sheet and butter or possibly cooking spray.
3. Mix nuts, sugar and cinnamon together and set aside.
4. Take 2 fillo sheets and place one sheet on the table and brush with butter.
5. Place a second sheet on the first and brush with butter.
6. Proportionately spread 1-2 Tbsp.
7. of filling mix across the center 1/3 of the sheet.
8. Take another sheet of filo dough and place over the filling.
9. Butter it and place another sheet on top of it.
10. (Four sheets in all)
11. Take a 5/16 inch wooden dowel and "loosely" roll up the fillo dough onto the dowel.
12. Holding the dowel from each end, gently push your hands together.
13. ABOUT AN INCH ON EACH END TO GENTLY PUCKER UP THE DOUGH Gently slip the dough off the dowel onto the cookie sheet.
14. Repeat this process till the cookie is full one layer only.
15. Brush the butter/Crisco mix over the dough and then bake in a 350 degree oven till light golden on top.
16. Remove from the oven and let cold.
17. Take the bourma and cut into 3 in.
18. pcs.
19. To serve, drizzle hot sugar-lemon-honey syrup over the top.
20. SYRUP:1 1/2 c. sugar1/2 c. honey1 c. water1/4 c. lemon juice
21. Combine the sugar, honey and water and cook for 10 min.
22. Add in lemon juice and cook for 2 min.

dough , butter, shortening, sugar, walnuts

Taken from cookeatshare.com/recipes/bourma-89680 (may not work)