ARMENIAN BOURMA

INGREDIENTS: Makes 2 dozen

✹ 1 box frozen fillo dough (available in most markets)
✹ 
Corn starch (separating medium for fillo) optional

✹ 1 lbs. clarified butter

✹ ¼ cup sugar

✹ 1½ cups grated walnuts
✹ 
Pinch of cinnamon 
✹ Couple of drops of rose water

DIRECTIONS: 

1.  Warm the clarified butter and then set aside until ready to bake bourma.  Take a
     cookie sheet and butter or cooking spray.

2.  Mix nuts, sugar and cinnamon together and set aside.

3.  Take 2 phyllo sheets and place one sheet on the table and brush with butter.  Place a second sheet on
     the first and brush with butter. 

4.  Evenly spread 1-2 tablespoons of filling mixture across the center ⅓ of the sheet.
  Take another sheet
     of phyllo dough and place over the filling.  Butter it and place another sheet on top of it. (Four sheets in
     all) 

5.  Take a 5/16 inch wooden dowel (Dusted with corn starch) and "loosely" roll up the phyllo dough onto
     the dowel.  Holding the dowel from each end,  gently push your hands together to give the roll a
     crinkled texture. (ABOUT AN INCH ON EACH END TO GENTLY PUCKER UP THE DOUGH) 

6.  Gently slip the dough off the dowel onto the cookie sheet.  Repeat this process until the cookie sheet is
     full [one layer only].  

7.  Brush the butter over the dough and then bake in a 350°F degree oven until light golden brown on top.
     Remove from the oven and let cool.  

8.  Take the bourma and cut into 3 in.  pieces. 

9.  To serve,  drizzle warm sugar-lemon-honey syrup over the top.

SYRUP: 

✹  1½ cups sugar

✹  ½ cup honey

✹  1 cup water

✹  ¼ cup lemon juice


DIRECTIONS: 

1.  Combine the sugar, honey and water and cook for 10 minutes. Add lemon juice and cook for 2 minutes.

**COOK'S NOTES**