Bülbül yuvası is the showiest member of the baklava family and in fact the most forgiving: the pastry does not have to be rolled thin, and ready-made baklava sheets work. The real matter is the gathering. The pastry wound on the pin is pushed in from both ends towards the middle, and without enough gathering the nest opens out flat. The syrup rule is the opposite of baklava: the dessert hot, the syrup cold.
Ingredients
For the dessert
For the syrup
For the top
Method
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Make the syrup
Boil the sugar and water for 15 minutes and add the lemon juice. It needs to cool completely.
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Prepare the pastry
Cut each sheet into three strips and brush with melted butter.
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Wind it on the pin
Lay the rolling pin along the long edge of the strip and wind it on loosely; winding tightly stops it gathering.
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Gather
With both hands, press in from the two ends of the pin to gather the pastry like a concertina.
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Make the nest
Slide it off the pin, bring it into a ring, join the ends and lay it in the tray.
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Add the pistachio
Fill the middle of each nest with ground pistachio.
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Pour over the butter
Drizzle the remaining melted butter over them.
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Bake
Bake at 170 degrees for 30 minutes, until golden.
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Add the syrup
Spoon the cold syrup over the moment they leave the oven and rest for 30 minutes.
Tips
- The syrup cold, the dessert hot. The other way round and the pastry will not take up the syrup and the nest stays doughy.
- Wind the pastry onto the pin loosely; wound tightly it will not gather, it cracks.
- Be generous with the butter, as pastry left dry cracks and falls apart in the oven.
Nutrition
Values are per serving and approximate.