Ingredients

• 500 g phyllo dough sheets
• 300 g shelled pistachios
• 200 g unsalted butter
• 400 g granulated sugar
• 300 ml water
• 2 tbsp fresh lemon juice
• 1 tsp rose water
• 50 g powdered sugar

Instructions

1. Prepare pistachio filling

   Pulse the pistachios in a food processor for 30-45 seconds until coarsely chopped but not powdered. Mix with powdered sugar in a bowl until evenly combined. The mixture should have visible pistachio pieces but hold together when pressed. Do not over-process into a paste or the texture will be lost.

2. Melt butter completely

   Melt the butter in a small saucepan over low heat for 3-4 minutes until completely liquid and slightly golden. Remove from heat and let cool for 2 minutes until warm but not hot. The butter should be liquid enough to brush easily. Do not let it brown or burn as this will create a bitter taste.

3. Prepare phyllo sheets

   Thaw phyllo dough according to package directions and unroll carefully onto a clean work surface. Cover with a damp kitchen towel to prevent drying. Work with 2-3 sheets at a time, keeping the rest covered. The phyllo should be pliable and not cracked. Do not let the sheets dry out or they will crack when rolling.

4. Brush and fill phyllo

   Take one phyllo sheet and brush lightly with melted butter using a pastry brush. Sprinkle 2 tablespoons of pistachio mixture evenly along one long edge, leaving a 2cm border. The filling should form a thin line across the width. Do not overfill or the pastry will burst during rolling.

5. Roll into tight cylinders

   Starting from the filled edge, roll the phyllo tightly around a thin wooden dowel or pencil for 1-2 minutes until you have a tight cylinder. Slide the dowel out carefully and gently push the ends toward the center to create a compressed spiral. The roll should hold its shape when released. Do not roll too loosely or the shape will not hold.

6. Shape into nests

   Carefully curl each cylinder into a spiral nest shape on a parchment-lined baking tray, tucking the end underneath. Space them 3cm apart. Brush the tops with remaining melted butter. The nests should look like roses with visible layers. Do not press down or the delicate shape will flatten.

7. Bake until golden

   Preheat oven to 180°C and bake for 25-30 minutes until golden brown and crispy. Rotate the tray halfway through for even browning. The pastry should be deep golden and sound hollow when lightly tapped. Do not overbake or the delicate pastry will become bitter and too dark.

8. Make fragrant syrup

   While baking, combine sugar, water, and lemon juice in a saucepan. Bring to a boil over high heat, then reduce to medium heat and simmer for 8-10 minutes until slightly thickened. Stir in rose water and remove from heat. The syrup should coat the back of a spoon lightly. Do not overcook or it will become too thick and crystallize.

9. Soak with syrup

   Pour the warm syrup slowly over the hot pastries immediately after removing from oven. Let stand at room temperature for 2-3 hours until the syrup is completely absorbed and the pastries have softened slightly. The nests should glisten but not be swimming in syrup. Do not move them until fully set or they may fall apart.

Tips

Comments (0)