200g rice flour
150g butter, melted, extra for greasing
1kg ground pistachio
For the syrup
Juice of 1/8 lemon
Preheat oven to 200C.
Mix flour, egg, salt and water in a mixing bowl until the pastry dough comes together. Divide the dough into 10 equal pieces. Roll each dough piece with a rolling pin into a rough rectangle until paper-thin, lightly dusting occasionally with rice flour to prevent the dough from sticking to the rolling pin.
Stack the rolled out dough pieces on top of each other, making sure to dust with rice flour in between layers. Set aside.
Grease a baking tray with butter. On a wooden board or kitchen counter, lay the pastry sheet flat, brush all over with melted butter and cover with 100g of ground pistachio, leaving 5cm of the one of the long edges clear. Starting from the opposite edge of the 5cm border, roll pastry over into a long cylindrical shape. Lay the cylinder seam side down on the prepared baking dish and brush with melted butter to prevent the pastry from drying out.
Repeat with the rest of the pastry sheets and ground pistachios, arranging the cylinders neatly in rows on the baking dish. Cut through the pastry into desired portions and drizzle the rest of the melted butter on top. Place on the centre rack of the preheated oven and bake for 15 minutes or until the pastry is golden brown.
Meanwhile, prepare the syrup. Cook sugar, water and lemon juice in a pot, set on medium heat until sugar dissolves, five minutes. Set aside.
Remove pistachio Burma from the oven and pour the hot syrup directly over the rolls. Serve.