Walnut burma (Burma bel-jowz)

[sister herb]

INGREDIENTS: 12 (or more) servings

• Syrup: 2 cups sugar, 1 cup water, 1 tablespoon fresh lemon juice
• 1 box phyllo pastry (1 pound)
• 1 cup melted butter mixed with 1/2 cup vegetable oil
• 1 pound coarsely chopped walnuts or pistachios
• 1 cup sugar
• 1 tsp cinnamon
• 1/4 tsp ground cloves

1. Thaw the phyllo dough overnight in the fridge. Prepare the syrup ahead: place the sugar and water in a saucepan and bring to a simmer. Let the syrup simmer for 10 minutes, adding the lemon juice the last two minutes of cooking. Set aside to cool and cover and place in the fridge.

2. In a bowl, mix the chopped nuts with the sugar and spices. Place one sheet of phyllo on the counter and cover the other with a damp towel; brush the sheet of phyllo with the butter mixture (it needs to be melted and lukewarm), sprinkle 1/4 cup of chopped nuts and sugar mixture on the long side of the sheet and roll up like a cigar. Twist the ends as you would a rope to prevent the filling from oozing out.

3. Brush a long baking sheet with plenty of oil, and set the first burma on it; continue with the others as you go along until the package of phyllo is used up; if necessary, use another baking sheet (the package should have 22 sheets). Pour the remaining butter mixture over the burmas. Bake in a preheated 375F oven till the pastries are golden and crispy. Remove from the oven and drain the butter out into a bowl. Immediately, pour the cold syrup on the pastries and set the baking sheet on the counter to allow the pastries to soak up the syrup. Serve at room temperature.

Source: http://www.tasteofbeirut.com/page/7/