Boorrma (String Pastry Rolls) is a traditional Lebanese recipe for a classic pastry made from kataifi pastry strands combined with ghee and walnuts that's oven baked and served drizzled with atter syrup. The full recipe is presented here and I hope you enjoy this classic Lebanese version of: String Pastry Rolls (Boorrma).
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Though this is a Lebanese recipe, these pastries are also found in Greece and Turkey. As well as kataifi (shrredded phyllo dough) then can also be prepared using sheets of phyllo pastry. These are also often transliterated as burma. Kataifi is available at Middle Eastern stores and can be purchased on-line from Amazon or eBay.
Grease the kataifi pastry thoroughly with the melted ghee or butter.
Combine the chopped nuts with the sugar and set aside.
Divide the kataifi pastry into strands about 20cm long and some 7cm wide. Place a tablespoon of the nut and sugar mix at the top of one of the sets of strands. Place the handle of a wooden spoon over the mixture then roll the pastry around it to form a neat roll. Carefully take out the spoon handle then continue the stuffing and rolling process until all the pastry has been used up.
Arrange the rolls on a lightly-greased baking tray then transfer to an oven pre-heated to 160°C and bake for about 20 minutes, or until golden brown.
Remove from the oven, arrange on a serving dish then pour over the atter syrup and bring to the table.
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