Name: Pistachio Bird’s Nests Recipe
Prep time: 1 h 30 min
Cook time: 25 min
Total time: 1 h 55 min
Cuisine: Middle Eastern
Ingredients: 400g sugar; 2 tbsp lemon juice; 500ml water; 300g kataifi pastry; 375g butter, melted; 40g pistachios

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Introduction

Pistachio bird’s nests are delicate, crispy pastries filled with vibrant nuts and soaked in a fragrant lemon syrup. This Middle Eastern-inspired dessert combines crunchy kataifi pastry with buttery richness and sweet syrup, perfect for impressing guests or enjoying as a special treat.

A round white plate with a detailed blue, turquoise, and brown pattern holds ten small round nests made of fine, crispy golden-brown shredded dough. Each nest is filled with a layer of shiny, roasted pistachio nuts in shades of green and brown, tightly packed to fill the center. The nests are arranged close together in a neat circle, showcasing the texture and contrast of the crunchy dough and nuts against the vibrant plate. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Soak the pistachios in water for 30 minutes.
Step 2: In a pan over medium heat, dissolve the sugar in 500ml water. Bring to a boil and simmer for 15–20 minutes until reduced and lightly syrupy. Stir in the lemon juice and boil for an additional minute.
Step 3: Cover the kataifi pastry with a damp cloth to prevent it from drying out. Take a finely twisted 30cm length of pastry and wrap it in a circular motion around two fingers to form a nest shape. Place each nest on a baking tray and repeat until all pastry is used.
Step 4: Drain the pistachios and gently press 4 or 5 into the center of each nest.
Step 5: Cover the nests with a layer of baking parchment, place another baking tray on top, and weigh down with a 1kg weight. Leave at room temperature for 1 hour. Remove the parchment and weight, then leave the nests to dry for another hour.
Step 6: Preheat the oven to 220°C (200°C fan/gas mark 7). Pour the melted butter over and around the nests so they sit in a layer of butter.
Step 7: Bake for 20–25 minutes, turning the tray occasionally to ensure even golden browning.
Step 8: Let the nests cool for 10 minutes, then transfer them to a clean baking tray and pour the lemon syrup evenly over them.
Step 9: Leave the nests to cool completely in the syrup before serving.

Tips & Variations

Substitute pistachios with almonds or walnuts for a different nutty flavor.
Ensure the kataifi pastry stays moist throughout shaping by keeping it covered with a damp cloth.
For added aroma, infuse the syrup with a few drops of rose water or orange blossom water.
Use unsalted butter to keep the sweetness balanced.

Storage

Store the pistachio bird’s nests in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best texture. Leftover syrup can be refrigerated and warmed slightly before pouring over the nests again.

How to Serve

The image shows a white plate with blue, brown, and turquoise patterns around the edge, filled with ten round nests made of thin, golden-brown strands that look crunchy and crispy. Each nest holds a pile of green and brown pistachio nuts, shining slightly as if glazed. The nests are neatly arranged close together to almost fill the plate. The plate is placed on a brown wooden surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular shredded phyllo dough instead of kataifi pastry?

Kataifi pastry is specially shredded and fine, which creates the unique nest texture. Regular shredded phyllo is thicker and may not hold the nest shape as well, but can be used in a pinch with careful shaping.

How do I know when the syrup is ready?

The syrup is ready when it has thickened slightly and coats the back of a spoon. It should be light and syrupy, not too runny or overly thick, after boiling for 15–20 minutes.