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| Nightingale Nest |
Ingredients
Pastry:
12 frozen filo pastry (strudel) sheets
200 g unsalted butter (melted)
Filling:
200 g walnuts (finely chopped)
1 tablespoon sugar
1/4 teaspoon ground cinnamon
Syrup:
270 g sugar
312 ml water
1/2 juice of lemon
Garnish:
25 gr ground pistachio nuts
Cooking Instructions
Firstly make the walnut filling by mixing all ingredients in a bowl. Set aside. Place one sheet of filo pastry on a clean surface. Brush with butter. Sprinkle one tablespoon walnut filling evenly over the sheet. Place a thin 2,5 rolling pin at the narrow end of the sheet and roll up the pastry on the pin. Gently push the rolled-up pastry from both ends towards the center to compress. Pull out the rolling pin. Form into a spiral form and place on a buttered baking tray. Repeat with the remaining pastry sheets. Bake in moderate oven for almost half an hour, until golden brown. While nightingale nests are baking boil sugar and water for fifteen minutes. Add lemon juice two minutes before removing from heat. Pour lukewarm syrup over hot nests, allow time to absorb syrup and cool. Transfer to a serving platter. Garnish with ground pistachio nuts. Serve with whipped cream. Enjoy.
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