Description
Pistachio bird’s nests are delicate and crispy kataifi pastry nests filled with pistachios and soaked in a fragrant lemon-infused sugar syrup. This Middle Eastern-inspired dessert combines buttery, golden-baked nests with a sticky, sweet coating, making it a perfect treat for special occasions or anytime you crave a crunchy, nutty, and syrupy delight.
Ingredients
Scale
For the Syrup
- 400g sugar
- 2 tbsp lemon juice
- 500ml water
For the Nests
- 300g kataifi pastry
- 375g butter, melted
- 40g pistachios
Instructions
- Soak Pistachios: Soak the pistachios in water for 30 minutes to soften and clean them.
- Prepare Syrup: In a pan over medium heat, dissolve the sugar in 500ml water. Bring to a boil and simmer for 15-20 minutes until the mixture reduces and becomes lightly syrupy. Stir in the lemon juice and boil for another minute, then remove from heat.
- Prepare Pastry Nests: Cover the kataifi pastry with a damp cloth to prevent drying. Take a finely twisted 30cm length of kataifi and wrap it circularly around two fingers to form a nest shape. Place the nests onto a baking tray and repeat with remaining pastry.
- Add Pistachios: Drain the soaked pistachios and gently press 4-5 into the center of each kataifi nest.
- Press and Dry: Cover the nests with baking parchment and place another baking tray on top. Add a 1kg weight to compress the nests. Leave at room temperature for 1 hour. Remove the parchment and allow the nests to dry out for another hour.
- Preheat Oven: Heat the oven to 220°C (200°C fan) or gas mark 7.
- Butter and Bake: Pour melted butter over and around the nests so they sit in a layer of butter. Bake for 20-25 minutes until golden brown, turning the tray occasionally for even coloring.
- Cool and Syrup Soak: Allow the nests to cool for 10 minutes, then transfer them to a clean baking tray. Pour the prepared syrup over the nests. Let them soak and cool completely in the syrup before serving.
Notes
- If kataifi pastry is unavailable, shredded phyllo dough can be used as a substitute.
- Ensure nests are compressed well with the weight to help them hold their shape during baking.
- For extra flavor, a splash of rose water or orange blossom water can be added to the syrup.
- Store leftovers in an airtight container at room temperature; best consumed within 2 days for optimal crispness.
- Prep Time: 1 hour 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Keywords: Pistachio bird’s nests, kataifi pastry dessert, Middle Eastern sweets, pistachio pastries, syrup soaked desserts
