Boughasha I

==Description==
"Cigar" pastries with walnut filling
==Ingredients==
* 3 oz shelled walnuts, finely chopped
* 1½ tablespoons sugar
* ½ lb butter, cut into bits and clarified
* 14 sheets phyllo pastry, each about 14 inches long and 12, thoroughly defrosted if frozen
=== Syrup ===
* 1¼ lbs sugar
* ½ pint water
* 2½ teaspoons fresh lemon juice
* 1 teaspoon rose water
==Directions==
# Stir the chopped walnuts and the 1½ tablespoons of sugar in a small bowl and set the mixture aside.
# Preheat the oven to Mark 6 / 400°F. 
# Grease 2 baking sheets with 1 oz. of the butter, using a pastry brush.
# Assemble each "cigar" in the following way: 
# Brush one sheet of phyllo evenly with 3/4 teaspoon of the butter. 
# Fold the sheet in half crosswise to make a two-layered rectangle about 12 inches long and 7 inches wide.
# Brush the top with about ½ teaspoon of the butter. 
# Make a 1-inch-wide fold on the closed side of the pastry and brush the fold lightly with butter. 
# Sprinkle a teaspoon or so of the walnut mixture in an even row along its length, and roll the phyllo into a tight cylinder, about 1 inch in diameter.
# Assemble the remaining sheets of phyllo in the same way. 
# Gently transfer the rolls to the baking sheet, and brush the tops lightly with the rest of the butter. 
# Bake in the top part of the oven for about 20 minutes, until the rolls are crisp and a delicate golden brown. 
# Then slide them carefully onto a large serving dish.
# Meanwhile, make the syrup. 
# Bring the sugar, water and lemon juice to the boil over high heat in a small, heavy saucepan, stirring until the sugar dissolves. 
# Cook briskly, undisturbed, until the syrup reaches a temperature of 220°F on a sugar-boiling thermometer, or a small bit dripped into iced water immediately forms a coarse thread. 
# Add the rose water and pour the syrup into a heatproof bowl or jug, and let it cool to lukewarm.
# To serve, cut the rolls into 2-inch lengths and arrange them attractively on a serving plate. 
# Moisten the warm pastry with a little syrup and serve the rest separately in a small jug.
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Category:Arabian Desserts
Category:Phyllo Recipes
Category:Walnut Recipes
Category:Ethnic and Regional Pastries
Category:Recipes that need photos
Category:Rose water Recipes
Category:Lemon juice Recipes