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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. Syrup: 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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |