Gaziantep Nightingale Nest Pastry

Ingredients

• 30 sheets of ready baklava filo dough
• 200 grams butter, meltedInstead: olive oil
• 1/2 cup vegetable oil
• 1 cup ground pistachios
• 3 cups granulated sugar
• 2.5 cups water
• A few drops of lemon juice

Calories are an editor’s estimate per serving, not a lab measurement.

Method

1. 1

   Boil water and sugar for the syrup, add lemon juice, and let it cool completely.

2. 2

   Melt the butter, skim the foam, and mix it with vegetable oil.

3. 3

   Place three filo sheets on top of each other, brushing butter between them.

4. 4

   Place a thin dowel at the edge of the filo and roll it up tightly.

5. 5

   Push both ends of the roll towards the center to gather it, slide it off the dowel, and form a circle.

6. 6

   Arrange the nests on a baking tray, pour remaining butter over them, and bake at 170C until golden.

7. 7

   Pour cold syrup over the hot baked dessert and fill the centers with pistachios.

Note. The syrup must be cold and the pastry warm to prevent soggy results.