Pistachio Birds Nests Recipes

PISTACHIO BIRD'S NESTS

Steps:

• Lemon syrup: Combine the sugar, water, lemon juice, and zest in a saucepan. Bring to a boil over medium-high heat to dissolve the sugar. Lower the heat to medium and keep at a low boil until thickened, 15 minutes.
• Clarify butter: In a small saucepan over medium heat, melt butter and bring to a simmer, 5-7 minutes. Once the white foam begins to form on the top, skim it off with a small ladle or spoon and discard. Continue to skim off the milk solids until the butter is clear. Preheat the oven to 350 degrees F.
• Nests: Before assembling the nests, set up your work area. Lay the phyllo sheets on the work surface and cover with a dry towel or a sheet of parchment (to prevent drying). Place a sheet of parchment paper in front of you to work on, and have a baking sheet nearby. Place one sheet of phyllo on the parchment paper with the shorter side facing you. Lightly brush clarified butter across the top, in the center, and across the bottom. Fold the edge of the phyllo closest to you up to within 1 inch of the top edge. Place the wooden dowel on the bottom folded edge, with the end of the dowel meeting the left edge of the phyllo, and begin to loosely roll the phyllo around the dowel, stopping when you reach the inch of extra dough. Lift the dowel and gently push the phyllo to the left end, scrunching the dough together. Slide it off the dowel, and gently shape it into a circle, with the reserved inch of phyllo serving as the center of the nest. Place nest on the baking sheet. Repeat with the remaining sheets of phyllo. Bake until lightly golden, 15 minutes.
• Assembly: Remove from the oven and fill the centers of each nest with about 2 tablespoons chopped pistachios. Use a small measuring cup or ladle to soak each nest with 3 tablespoons of lemon syrup. Set aside to cool on the baking sheet. Once cool, use a spatula to remove the nests from the pan. Serve at room temperature with some of the extra syrup from the baking sheet.

PISTACHIO BIRD'S NESTS

Steps:

• 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.
• 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.
• 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.
• 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.

BIRDS' NESTS IV

Steps:

• Separate the eggs. Chop the nuts fine.
• Cream together 1 cup softened butter and sugar. Add the yolks, and beat well. Add the flour, and mix well.
• Make small balls out of dough. Roll balls in egg white, and then in the nuts. Place balls on greased cookie sheets, and press center of cookie with thumb. Bake at 350 degrees F (175 degrees C) for 8 minutes. Press center of cookie again, bake until lightly browned 4 to 6 minutes. Cool cookies on racks.
• To make frosting, begin by blending the water, shortening, vanilla, and 1/4 cup softened butter or margarine together thoroughly. Slowly add confectioners' sugar, and mix until smooth and creamy. More water may be needed to make desired consistency.

EASTER BIRD'S NESTS

Steps:

• Cook and stir marshmallows, peanut butter, and butter in a saucepan over medium heat until the marshmallows melt completely into the mixture, about 5 minutes.
• Put chow mein noodles into a large bowl. Pour marshmallow mixture over the chow mein noodles; stir to coat.
• Spray hands with cooking spray or coat with butter so the noodles will not stick to your hands. Scoop noodle mixture from bowl with an ice cream scoop and form into balls, hollowing the center out to create the nest. Arrange 4 chocolate eggs into each nest.