Sari Burma (Burma Baklava/Rolled Baklava)

Step 1

Preheat oven to 350°F. Grease a 9 ½-by-14 ½-inch pan.

Step 2

Prepare the filling by mixing together the walnuts, sugar and cinnamon. Set aside.

Step 3

Open the package of phyllo dough and lay it out on the table or a clean work surface. Cover with a clean cloth when not using it so it doesn't dry out. Take one sheet of dough at a time and fold it in half width-wise (like a book).

Step 4

Brush/blot lightly with butter. Sprinkle about 3 tablespoons of filling over most of the dough, leaving about 3 inches free at the top edge, and about ½ an inch free at the other 3 edges. Fold 1 inch over at the bottom and place the dowel here. Roll up from this end, finishing at the filling-free end.

Step 5

Set the seam side down. Push the 2 ends together toward the center using both hands, giving the dough a crinkled look. Remove the dowel and place the sari burma on the greased pan. Repeat with the rest of the dough and then brush the tops of all of them liberally with melted clarified butter. Trim ½ inch from each end of every sari burma, and then cut the center part in half creating 2 pieces per roll (each about 3-inches long) with the trimmings on either side.

Step 6

Bake for about 35 to 45 minutes until golden brown. Cool completely before moving on.

Step 7

Prepare the syrup by dissolving the sugar in the water over high heat. Bring to a boil then add the lemon juice and cloves, lower the heat and simmer for about 10 minutes. Remove from the heat and rest for about 17 or 18 minutes until the syrup is warm, but not too hot (about 160 to 165°F).

Step 8

Discard the cloves and ladle the very warm syrup over the pan of sari burma and let it soak until mostly absorbed, about 1 hour. There may still be some syrup left in the pan, but most of it should soak into the dough. Use a sharp knife and go over all the previous cuts, making sure the sari burma is cut all the way through before serving. Store at room temperature.