Instructions: Mix clarified butter and Crisco together, heat and then set aside until ready to bake bourma. Take a cookie sheet and butter or cooking spray.

Mix nuts, sugar and cinnamon together and set aside. Take 2 fillo sheets and place one sheet on the table and brush with butter. Place a second sheet on the first and brush with butter.

Evenly spread 1-2 tablespoons of filling mixture across the center 1/3 of the sheet.

Take another sheet of filo dough and place over the filling. Butter it and place another sheet on top of it. (Four sheets in all)

Take a 5/16 inch wooden dowel and "loosely" roll up the fillo dough onto the dowel. Holding the dowel from each end, gently push your hands together. [ABOUT AN INCH ON EACH END TO GENTLY PUCKER UP THE DOUGH] Gently slip the dough off the dowel onto the cookie sheet. Repeat this process until the cookie is full [one layer only].

Brush the butter/Crisco mixture over the dough and then bake in a 350 degree oven until light golden brown on top. Remove from the oven and let cool.

Take the bourma and cut into 3 in. pieces. To serve, drizzle warm sugar-lemon-honey syrup over the top.

SYRUP:
1 1/2 cups sugar
1/2 cup honey
1 cup water
1/4 cup lemon juice

Combine the sugar, honey and water and cook for 10 minutes. Add lemon juice and cook for 2 minutes.

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