Bird's Nest Baklava
|Sugar||1 1⁄2 Cup (24 tbs)|
|Water||1 Cup (16 tbs)|
|Lemon juice||2 Teaspoon|
|Pistachio nuts||4 Ounce, ground|
|Clarified butter||1 Cup (16 tbs)|
|Filo dough||1 Pound|
Melt sugar in water, boil, add lemon juice, cook for five minutes, cool at room temperature.
Grind pistachio nuts, set aside.
Warm butter, place one sheet of filo dough on the table, cut in half widthwise, fold each one into two, brush with butter.
Place a wooden dowel about half inch in diameter above the bottom of the sheet, and roll the dough loosely.
Place your fingers at the ends of the dough and gently push towards the center, crimping the dough as you go.
Then push the dough off the dowel.
Bring both ends close together, (without leaving a hole) to form the nest.
Use all remaining filo the same way.
Arrange nests on buttered baking pan.
Brush with butter.
Bake at 350 degrees oven about twenty minutes, or until golden brown.
Dip each nest into the cooled syrup, drain.
Arrange in a ser- ving dish, fill with nuts, and pour some cold syrup over the nests.
You can prepare the nests a day ahead.
It keeps well for a few weeks.