BOURMA (Makes about 50 to 60 pieces)

Description

1 package phyllo dough, thawed and at room temperature
1 pound walnuts, finely chopped
1 1/2 teaspoons cinnamon
3 tablespoons sugar
8 ounces unsalted butter, melted and separated (discard the white milk solids)

For the Syrup

2 cups of sugar
1 tablespoon lemon juice
Be sure the phyllo is thawed according to package's directions.
In a bowl, mix the walnuts, cinnamon and sugar.

Set the pile of phyllo sheets on your work surface, covered with a very slightly damp towel so they don't dry out while you work. Place one sheet of phyllo in front of you, with a long side facing you. Brush lightly with melted butter (you don't have to cover every bit of surface). Top with a second sheet. Cover this with a thin layer of walnut mixture, leaving at least a 1/2-inch margin all around. Fold in the two short sides 1/2 inch. Lay the dowel along the long side near you, fold the edge over the dowel and start rolling loosely. As you roll, brush the bottom side of the phyllo lightly with butter so the finished cylinder looks shiny. Don't touch the dough or you'll disturb the butter glaze. Now gently nudge the roll toward the center, first from one end, then from the other. It will shorten (like an accordion) by a couple of inches. Slide off the rod onto a baking sheet. Continue preparing and rolling sheets until all ingredients are used.

Bake the bourma in a preheated 350-degree oven for 30 to 40 minutes or until nicely golden. Cool. Cut in 1-or 2-inch lengths. Store tightly covered in a cool, dry place for up to 2 weeks. (Some of the cooks freeze their bourma at this point, some view this idea with horror - all assured me that their bourma are excellent).

The bazaar bourma have not been frozen.