sweets question

[dawnnhatem 0]

The Burma (or Bourma) recipe you've been waiting for....

syrup:

2 C sugar

3/4 C water

1 t lemon juice

Filling:

2 C chopped walnuts

1 t ground cinnamon

1 T sugar

Dough:

1 lb filo dough

1 2/3 C clarified butter (sometimes called ghee)

1/2" diameter dowel

1. Prepare the syrup by boiling together the sugar & water until sugar is dissolved. Add the lemon juice. Continue boiling for 8-10 min. Remove from heat and cool. Set aside.

2. To make the filling, combine the walnuts, cinnamon & sugar, mixing well. Set aside.

3. Take one sheet of filo dough (keeping the rest covered w a towel to prevent drying out), fold in half widthwise and brush w/ butter. Sprinkle 1 1/2 T of filling over the buttered dough. Loosely roll up the dough around the dowel. Set it seam-side down. Push the 2 ends together w/ both hands, giving the dough a crinkled look, remove dowel. Proceed in the same way w/ the remaining dough & filling. Place the bourmas on greased cookie sheets. Brush each pastry w/ melted butter. Backe @ 350 degrees for abt 20 m in or until lightly browned. If bourma looks too long, cut it to desired length after baking. Pour the cooled syrup on the hot pastries and serve. Bourma keeps very well, at room temp for more than 2 weeks.

I have not tried this recipe but it came from "The Complete Armenian Cookbook" by Alice Bezjian. It was a gift to me from a client!

Noura

I have a feeling that I will need to make this more than once to make them pretty, but I'm definitely gonna take a stab at this. Thank you for finding this for me!!!! They use walnuts and I have only seen it with pistachios....but I can change that. #3 is a little confussing. I hope I can follow that well. I will definitely be making this.

Thank you!!

Dawn

And yesterdays baklava -it was yummy! I would bake it a few minutes less next time, but my husband and my neighbor seemed to like it a lot.

[amal 4]

mmmmmmmmmm lulu..thanks for that site...now I know that my favorite is the "baklawa W" mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm tak tak