Boorrma (String Pastry Rolls)
Makes: 15 rolls
6 1/2 oz (200g) K'naafeh pastry, commercial or home made (See K'naafeh recipe)
1/4 lb (125g) ghee (see recipe) or unsalted butter, melted
1 cup walnut pieces or a mixture of walnuts, almonds and pistachio nuts, finely chopped or coarsely ground
1 1/2 tablespoons sugar
1 1/2 cups cold Atter syrup (see recipe)
Prepare the K'naafeh pastry for cooking by greasing well with the melted ghee or butter as in the recipe for K'naafeh, but leave the strings whole.
Mix the chopped nuts with the sugar.
Divide the K'naafeh pastry into strands about 8 in (20 cm) long and 2 1/2 in (6.5 cm) wide. Place one tablespoon of the nut and sugar mixture at the top of one strand. Put the round handle of a wooden spoon over the mixture and roll the pastry around it to form a roll. Remove the spoon handle. Continue this process until all the rolls are made.
Place rolls on a baking tray and bake in a moderate oven until golden - approx 20 - 25 minutes. Remove from the oven pour the Atter syrup over them.