Boughasha I

Combine finely chopped walnuts and sugar in a small bowl, mixing until evenly distributed.

Clarify the butter by gently heating it in a saucepan over low heat until the milk solids separate and settle to the bottom, then carefully pour the clear golden liquid into a separate container, leaving the solids behind.

Lay one phyllo sheet on a clean work surface and lightly brush it with clarified butter using a pastry brush.

Layer a second phyllo sheet on top and brush it with clarified butter.

Sprinkle approximately 1½ tablespoons of the walnut-sugar mixture along the long edge of the phyllo, leaving about 2 inches on either side.

Roll the phyllo tightly around the filling, starting from the long edge closest to you, tucking in the sides as you roll to create a log shape.

Coil the rolled log into a spiral shape and place it on a baking sheet lined with parchment paper.

Repeat steps 3 through 7 with the remaining phyllo sheets and walnut mixture, creating 7 boughasha spirals total and arranging them on the baking sheet.

Preheat the oven to 350°F (175°C).

Brush the top of each boughasha spiral lightly with remaining clarified butter.

Bake in the preheated oven for 20–25 minutes until the phyllo turns golden brown and crispy.

Remove from the oven and let cool on the baking sheet for 2–3 minutes before serving warm or at room temperature.