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Pistachio bird's nests

A collection of pistachio bird’s nests

Pistachio bird's nests

Name: Pistachio bird's nests
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 14
Cuisine: Middle Eastern
Ingredients: 40g pistachios; 400g sugar; 2 tbsp lemon juice; 300g kataifi pastry; 375g butter melted

Imad Alarnab

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Serves 14

More effort

Prep: 30 mins

Cook: 45 mins

plus 2 hrs standing and cooling

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Make these pistachio 'bird’s nests', made with kataifi pastry (a very finely shredded filo pastry available online) and a lemon sugar syrup for a sweet treat

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

40g pistachios
400g sugar
2 tbsp lemon juice
300g kataifi pastry
375g butter

melted

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Nutrition: Per serving

kcal326
fat17g
saturates9g
carbs41g
sugars29g
fibre1g
protein2g
salt0.2g

Method

step 1

Soak the pistachios in water for 30 mins. Dissolve the sugar in 500ml water in a pan over a medium heat, then bring to a boil and bubble for 15-20 mins or until reduced and lightly syrupy. Stir in the lemon and boil for a minute more.
step 2

Cover the kataifi with a damp cloth so it doesn’t dry out. Take a finely twisted 30cm length of pastry and wrap it in a circular motion around two fingers into a nest shape. Transfer to a baking tray, then repeat with the rest of the pastry.
step 3

Drain the pistachios and gently press four or five into the middle of each nest. Cover the nests with a layer of baking parchment, then put another baking tray on top and put a 1kg weight on top. Leave at room temperature for 1 hr, then remove the parchment and leave for another hour to dry out.
step 4

Heat the oven to 220C/200C fan/gas 7. Pour the butter over and around the nests, so that they’re sitting in a layer of melted butter. Cook for 20-25 mins until golden brown, turning the tray from time to time to make sure the nests are evenly coloured. Leave to cool for 10 mins, then transfer to a clean baking tray and pour over the syrup. Leave to cool completely in the syrup, then serve.

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