Pastry and Filling:
1 lb. filo dough
Melted rendered butter
2 lbs. pecans or English walnuts coarsely ground
2 cups pistachio nuts, chopped
Butter each 10" x 14" sheet. Turn 1 corner over 4 to 5 inches.
Place 1 tablespoon of ground nuts across the corner that had been
turned down. Fold over once and place a long, thin, round stick
(smaller than a pencil in girth) and start rolling dough over the
nuts kitty-cornered to about 2 inches from the end. (The 2 corners
on either end of the stick will not have any nuts.) Push the dough
on either side of the stick toward the middle. (It will look
gathered.) Pull the stick out and shape the dough into a circle.
Tuck one end inside the other. The remaining 2 inch triangle left
at the end for a bottom is to be lapped over the circle. Add
another layer of dough to the inside bottom of circle. Place side
by side in unbuttered baking pan. Bake at 325 degrees F to 350 degrees F oven
for about 20 to 25 minutes or until a light golden brown. Leave in
pan and put a little of the thick syrup in the center of each nest.
Fill the inside with plain pistachio nuts (about 1 tablespoon).
Pour cold syrup over all.
4 cups sugar
3 cups water
1 tsp. lemon juice
1 tsp. orange blossom water
Mix sugar and water and boil over medium heat for 15 to 20 minutes.
Add lemon juice and orange blossom water before removing from heat.
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