454 gr (1 lb) Phyllo Pastry (~20-22 sheets)
1 cup + 3 tbsp unsalted butter, melted
~1/2 cup pistachios, ground, the measurement is after grinding
1 1/4 cup water
1 3/4 cup sugar
1 tbsp lemon juice
Oklava (Turkish thin rolling pin) or knitting needle 10.0 mm US 15
To prepare the syrup place the water and sugar in a medium sized pot. First bring to a boil and continue boiling for 5 minutes. Then simmer for 15 minutes and turn the heat off. Add lemon juice and place the syrup in another bowl so that it cools down quickly.
Take one sheet of Phyllo Pastry, lay it down on the counter with the long side in front of you. Brush with the butter. Place the oklava or knitting needle onto the phyllo pastry at the edge closest to you and roll it onto the rolling pin (picture). Gently push the pastry from both ends toward the center to wrinkle up (picture). Then slowly pull out the pin. Form into a little ring shape. Take one end, press and insert to the other end or under to close (picture). Finish all the pastry and place them on the oiled oven tray.
Preheat the oven to 375 F (190 C). Place the tray on the middle rack. Bake for about 25 minutes or until light golden colour. Drain off the excess butter if there is any.
With a tablespoon pour the lukewarm syrup evenly all over the pastries. Place some pistachio in the middle of the each pastry. Then, pour a little bit syrup over the pistachios, too:)
20-22 Nightingale's Nest.
-Chicken-Zucchini Soup, Nev-i Diğer, Stuffed Tomato in Olive Oil, Turkish Green Olive Salad, Feta Cheese Log Borek, Fried Zucchini Salad, Muhammara, Long Beans Salad with Tomato and Cheese, Sesame Seed Chicken and Turkish Coffee with Nightingale's Nest:)