Prepare the syrup by boiling together the sugar and water until sugar is dissolved.
Add the lemon juice.
Continue boiling for eight to ten minutes.
Remove from heat and cool.
Set aside.
To make the filling, combine the walnuts, cinnamon and sugar, mixing well.
Set aside.
Take one sheet of filo dough (keeping the rest covered with a towel to prevent drying out), fold in half widthwise and brush with butter.
Sprinklel 1 1/2 tablespoons of filling over the buttered dough.
Loosely roll up the dough around the towel.
Set it seam-side down.
Push the two ends together with both hands, giving the dough a crinkled look, remove dowel.
Proceed in the same way with the remaining dough and filling.
Place the bourmas on greased cookie sheets.
Brush each pastry with melted butter.
Bake at 350 degrees for about twenty minutes 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 temperature, for more than two weeks