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Bourma Baklava Recipe
|Water||1 1⁄2 Cup (24 tbs)|
|Lemon juice||1 Teaspoon|
|Walnuts||2 Cup (32 tbs), chopped|
|Ground cinnamon||1 Teaspoon|
|Filo dough||1 Pound|
|Clarified butter||1 1⁄2 Cup (24 tbs)|
Serving size: Complete recipe
Calories 5390 Calories from Fat 3875
% Daily Value*
Total Fat 447 g687.1%
Saturated Fat 198.5 g992.3%
Trans Fat 0 g
Cholesterol 784.1 mg
Sodium 2195.3 mg91.5%
Total Carbohydrates 315 g105.2%
Dietary Fiber 24.7 g98.8%
Sugars 51.2 g
Protein 63 g125.8%
Vitamin A 1.1% Vitamin C 8.5%
Calcium 29.7% Iron 115.6%
*Based on a 2000 Calorie diet
Add the lemon juice.
Continue boiling for eight to ten minutes.
Remove from heat and cool.
To make the filling, combine the walnuts, cinnamon and sugar, mixing well.
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