Lay out the fillo dough on a work surface. Place a piece of plastic wrap directly on the dough and then a slightly moistened towel on top of the plastic wrap. This will keep the dough from becoming brittle while you work.
Mix the chopped nuts, sugar and cinnamon in a bowl.
Take a single fillo sheet and fold it in half. Brush with melted butter, especially the edges.
Sprinkle a tablespoon of the nut mixture all over the dough.
Place the dowel on top of the dough at the end closest to you, and loosely roll the dowel away from you.
With one hand on either end of the dough, squeeze inward toward the middle, crinkling the dough.
Gently slide it off the dowel, and place on a greased baking sheet.
Continue to do this until all fillo sheets and filling are used.
Place individual boorma pieces on an ungreased baking sheet.
Bake in a preheated 350°F oven for 15 to 20 minutes, or until boorma is golden brown.
Cool completely.
Once the boorma is cooled, drizzle each one with simple syrup just before serving. The boorma will be slightly sweet, and crispy. (See recipe for easy Simple Syrup in the Notes section below.)