INGREDIENTS:
1 box frozen fillo dough [available in most markets]
Corn starch [separating medium for fillo] optional
1/2 lbs. clarified butter
1/2 lbs. Crisco¨ shortening
1/4 cup sugar
1 1/2 cups grated walnuts
Pinch of cinnamon [optional]

PREPARATION:

Mix  clarified butter and Crisco¨ together,  heat and then set aside until ready to bake bourma.  Take a
cookie sheet and butter or 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. 
 Evenly spread 1-2 tablespoons of filling mixture 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 until the cookie is full [one layer only].  
 Brush
the butter/Crisco¨ mixture over the dough and then bake in a 350 degree oven  until light golden
brown on top.  Remove from the oven and let cool.  Take the bourma and cut into 3 in.  pieces. To
serve,  drizzle warm sugar-lemon-honey syrup over the top.

SYRUP:
1 1/2 cups sugar
1/2 cup honey
1 cup water
1/4 cup lemon juice
Combine the sugar, honey and water and cook for 10 minutes. Add lemon juice and cook for 2 minutes.

---

Please report any bad links..Thanks, Buzz

---

BACK TO GUTSY'S HOME