Burma kadayif is a dessert made by filling shredded kadayif pastry with walnuts, twisting it around a rolling pin, and cutting it into short rolls. Unlike kadayif spread flat in a pan, the strands are compressed as they are twisted around the walnut filling, leaving walnuts at the center of every piece. The pastry should not be twisted while dry; first rub it with melted butter to soften the strands.
Bring the sugar and water to a boil and simmer over low heat for 12 minutes. Add the lemon juice just before taking it off the heat. Pour the syrup into a wide bowl and let it cool completely.
Spread the shredded kadayif in a large tray and gently separate any clumps with your fingertips. Melt the butter and let it stand for 3 minutes. Drizzle the clear butterfat over the pastry and rub it in with your hands so every strand is coated. It is ready when it bends in your hand without breaking.
Take a handful of kadayif and spread it on the counter into a 25-centimeter-long strip. Arrange a line of walnuts down the center and fold the strands over them. Place a rolling pin on the strip and wrap the kadayif around it. With both hands, push the ends of the rolling pin toward the center to twist the pastry; it is tight enough when the strip shortens from 25 cm to 15 cm. Slide the rolling pin out.
Cut the twisted rolls into 5-centimeter pieces and arrange them with space between them in a greased pan, cut sides facing up. Spoon the remaining clarified butter over the top.
Bake in an oven preheated to 180°C / 355°F for 40 minutes. The pastry is done when the strands are evenly golden and sound firm when tapped with a spoon; pale areas will turn soggy as they absorb the syrup. As soon as you take it out of the oven, pour the cooled syrup between the pieces and wait until the sizzling stops.
Work with the shredded kadayif as soon as you remove it from the package; it will dry out and break if left uncovered. Keep it covered with a damp towel and take out only what you need.
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