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Bourma
This is like baklava in a different shape (rolled) and not as heavy.
submitted by Paulette Kelley
1 lb. Filo dough
1 cup butter (salt removed) or ½ cup butter and ½ cup shortening
Filling:
2 cups walnuts, chopped
3 tsp. sugar
½ tsp. cinnamon
Mix filling ingredients together and set aside.
Unfold Filo and cover with slightly damp towel. Take sheets of dough one by one placing narrow end nearest to you. Brush with melted butter, then sprinkle nut mixture over lower half of dough. If dough is very thin, you may use ½ or 1/3 of another sheet over top half and re-butter. Fold up about 1" of Filo at lower end so dowel will not stick to butter. Using a dowel stick (½" thick and 18" long), place stick at bottom and loosely roll up entire sheet. With fingers at both ends, crimp toward center like an accordian then gently slide off stick. Place side by side on baking sheet and keep covered with damp cloth to prevent drying. Rewarm butter occasionally for easier brushing. When pan is full, brush tops with hot butter and bake in preheated 350F oven until lightly golden, about 15-20 minutes.
Before serving, cut bourma rolls in half and dip in cool syrup.
Lokma (Dough Daddies)
submitted by Jeanette Koumjian
Brooklyn, NY
2 cups all purpose flour
3 heaping teaspoons baking powder
½ rounded teaspoon ground cinnamon
1 cup whole milk
3 extra large eggs, lightly beaten
Canola or peanut oil for frying
Additional ground cinnamon and maple syrup for serving
Sift flour, baking powder and cinnamon into medium-size bowl.
Add milk and beaten eggs to flour mixture, just until blended;
small lumps are OK. Let batter rest, without stirring again.
Meanwhile, fill to one-half a medium-size saucepan with canola
or peanut oil and heat to frying temperature.
Drop batter by heaping tablespoonfuls into hot oil. Don't crowd.
Turn Lokma a few times until deep golden brown overall. Drain
on paper towels before serving with cinnamon and maple syrup.
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