Bird’s Nest Dessert with Pistachios

Preparation Time: 60 minutes

Serves: 5 people

Ingredients:

½ pack of Kataifi dough (shredded phyllo dough)

1½ cups clarified butter (melted)

2 cups pistachios (whole)

2 cups water

2 cups sugar

2 tbsp lemon juice

1 tbsp rose water

Instructions:

Prepare the Syrup:

Preheat the oven to 180°C (350°F).

In a saucepan, combine the water and sugar. Stir until the sugar dissolves.

Add the lemon juice and let the mixture simmer over medium heat for 15-20 minutes until it thickens slightly.

Add the rose water, stir, and then remove the syrup from the heat.

Prepare the Pistachios:

Place the pistachios into the syrup and stir well until they are completely coated.

Spread the pistachios on a baking sheet and bake in the oven for 5 minutes until they are lightly roasted and the syrup starts to stick.

Shape the Kataifi Dough:

Take small portions of the kataifi dough and wrap them around your fingers in 3 turns to form small "nests" resembling bird nests.

Repeat this process until all the dough is used up.

Arrange the nests side by side in a baking dish.

Stuff the Nests:

Fill each nest with a tablespoon of the roasted pistachios.

Bake:

Drizzle the melted clarified butter over the nests in the baking dish.

Place the dish in the oven and bake for 20 minutes, or until the nests turn golden brown.

Serve:

Remove the dish from the oven, and drizzle a small amount of melted butter on top of the nests.

Let them cool slightly.

Pour the cooled syrup over the nests slowly and carefully.

Gently remove the nests from the baking dish, making sure not to break them, and place them on a serving plate.

Note:

Bird’s Nest Dessert with Pistachios is perfect to serve with coffee or tea at any special occasion.

Be sure to let the syrup cool before pouring it over the nests to prevent them from falling apart.