Description
Pistachio Bird’s Nests are delicate, crispy pastries made from shredded phyllo or kataifi dough, baked to golden perfection and topped with crunchy pistachios. Filled with rich melted chocolate, these nests offer a delightful contrast of textures and flavors, making them a perfect dessert or tea-time treat.
Ingredients
Scale
Pastry and Base
- 200 grams shredded phyllo or kataifi pastry
- 100 grams butter, melted
- 2 tablespoons sugar
Topping and Filling
- 100 grams pistachios, finely chopped
- 100 grams chocolate, melted
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even cooking.
- Coat Pastry with Butter: In a large bowl, toss the shredded phyllo or kataifi pastry with the melted butter until all strands are evenly coated, which helps achieve a golden, crispy texture.
- Form Nests: On the prepared baking sheet, arrange small portions of the coated pastry into nest shapes, roughly the size of a walnut, spacing them evenly.
- Add Pistachios: Gently shape the nests with your fingers to form small indentations in the center. Sprinkle the finely chopped pistachios generously on top of each nest.
- Bake: Bake in the preheated oven for 12–15 minutes or until the nests are golden brown and crisp to the touch.
- Cool and Fill: Remove from the oven and allow the nests to cool completely to set. Once cool, fill the centers with melted chocolate for a smooth and creamy contrast.
- Serve and Store: Serve these pistachio bird’s nests as a delightful dessert or alongside tea. Store any leftovers in an airtight container to maintain freshness for several days.
Notes
- Ensure the pastry is evenly coated with butter to avoid soggy spots.
- Use good quality chocolate for the filling for best flavor and texture.
- You can adjust the amount of sugar based on your preferred sweetness.
- These nests can be made ahead and stored in an airtight container for up to 3-4 days.
