• 2/3 of the package (300g) kataifi pastry, thawed
• 1 ½ cup Pistachios (Halepian nuts)
• 1 package (200g) unsalted butter
For the Syrup
• 1/3 cup Sugar
• 1/3 cup Water
• 1 tbsp Rose water
For Garnish
• Dried small rose petals
METHOD
1. First, prepare the syrup: In a saucepan, combine all the syrup ingredients and bring to a boil until the sugar dissolves. Lower the heat and simmer for 5 minutes. Let it cool down.
Grind ½ cup of the pistachios.
Melt the butter. Take the kataifi out of its packaging and cover it with a cloth to prevent it from drying out. Take about 15g of kataifi, brush it with butter, and roll it into a small nest shape using your two fingers. Tuck the end underneath and place the nests in a round baking pan. Place a spoonful of whole pistachios in the hollow center of each nest. Drizzle with the remaining butter and bake in a preheated oven at 180°C (fan-assisted) for 30 minutes or until golden brown. Remove from the oven and pour the cold syrup over them. Set aside for 1-2 hours to allow the syrup to be fully absorbed. Top each nest with a teaspoon of ground pistachios and garnish with the dried small rose petals.
