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Pistachio Baklawa Nests are light, crisp little phyllo nests drenched in orange blossom syrup. The nests are shaped using a narrow dowel, rolled with lightly buttered phyllo, and topped with orange blossom syrup and raw ground pistachios.
I took the first one in two bites. The second, in one bite.
This is what Dan said, when he was taste-testing the pistachio baklawa nests the first time.
He liked the โmouthfeelโ of taking down his pastry in one fell swoop so much, that he now pops them one at a time.
When an eater is that passionate, the baker is thrilled. Never mind that the baklawa nestโwhich takes a bit more effort, than baklawa diamonds (if you use Aunt Ritaโs method)โis downed in just a single bite in the world that is Dan. But then, since when did the number of bites become the barometer of good? The Tootsie Pop, case in point: A-one, A-two, A-three. CRUNCH. Three, three licks to get to the center.
The nests may be a project, but they are a little project. Thereโs the dowel, on which the phyllo is pushed together to make the nestโs accordion pleat. Thereโs keeping the phyllo from drying out, which in this case is critical whereas with the diamonds, a little dryness in the phyllo, though not ideal, can be tolerated. And then thereโs mastering the pushing together of the rolled phyllo. Letโs just say, good thing there are so many sheets of phyllo in the box, to give us a chance to mess up on a bunch and still end up with a tray full of baklawa nests. Expect test runs, and middle-of-the-project mess-ups, and know itโs going to be okay.
Unlike baklawa diamonds, the nest is actually light. The phyllo is barely buttered, and the resulting ring is hollow. Filled with not much more than a teaspoon of ground nuts which are not sweetened, the nest inspires an appreciation of all of its elements which can be tasted so fully in every bite (that’d be one bite, if you’re Dan).
I love to use ground raw pistachios with no sugar added in the nests because they are incredibly vibrant in color, and the pure, utter pistachio flavor is heavenly. Normally I toast every nut I come into contact with, but here, with pistachio, raw is the way to go.
Oh, and I almost forgot a huge attraction of the baklawa nest! Itโs spring! Birds are making nests! There is Easter joy! We are filled with new life, and how about a pistachio baklawa nest to celebrate?!
More Baklava Recipes
Try my simplified method for Baklawa Diamonds, a tradition!
Have you ever tried CHOCOLATE Baklawa? It’s divine and fun to bake.
For anyone with a nut sensitivity, or just want a no-nut version, try my Nut-Free Baklawa.
Go VEGAN for you baklava, using my tips for Olive Oil Baklawa with Pistachios.
Pistachio Baklawa Nests
Ingredients
- 1/2 pound unsalted butter, try cultured butter for even deeper flavor
- 1/2 pound phyllo, 1 sleeve from a 9 x 14-inch box, room temperature
- 1 recipe orange blossom syrup, cold
- 1/2 cup ground raw pistachios
- 2 tablespoons granulated sugar
- 1/2 teaspoon orange blossom water or rose water
Instructions
- Clarify the butter by melting it over low heat until completely melted. Pour the clarified butter off into a bowl, leaving the butter solids behind.
- Heat the oven to 350 degrees. Set up the work station with one sheet of parchment paper, a 1/4 or 1/2-inch x 13" dowel, the clarified butter and a pastry brush, misting bottle filled with water, and an unlined sheet pan.
- Just before beginning, open the room temperature sleeve of phyllo. Open one of the sleeves and lay the phyllo out next to your work station. Cover the phyllo with a clean kitchen towel and keep the phyllo as protected as possible as you work.
- Lay one sheet of phyllo in front of you with the short side facing you. Very lightly mist the sheet with water. Brush lightly with clarified butter.
- Fold the sheet up from the short side in front of you by 1 inch.
- Place the dowel along the just-folded edge. Roll the phyllo on the dowel, leaving about 2 inches unrolled at the far edge. This skirt will form the base of the nest.
- Make the accordion pleat. Pick up the dowel in both hands and place your hands over the ends of the rolledphyllo. Use your first fingers and thumbs to gently push the center of the dough together. Then push the outer edges of the phyllo in.
- Gently pull the pleated phyllo off the dowel onto the counter and bring the ends together to form a nest. Push together the phyllo at the open end, and tamp down the phyllo in the center of the nest.
- Place the nest on the unlined baking sheet and dab generously with more butter all over.
- Repeat this process with as many sheets of phyllo as you like.
- Bake the nests for 15 minutes, or until deep golden brown. Remove the nests from the oven and immediately drizzle cold syrup over the hot nests generously, using about 2 tablespoons of syrup per nest. Some of the syrup will run off the nests.
- Allow the nests to cool for a few minutes. In a small bowl, combine the sugar, pistachios, and rose water or orange blossom water. Spoon about 1 teaspoon of the mixture into the center of each nest. Serve immediately, or leave uncovered for several hours before lightly covering with wax paper. Serve within three days.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi there I hope it turns out I buttered all the sheets in the box and the top layer and then I cut them into 3-in squares and I pinched them up and it wouldn’t pinch well so I went ahead and stuck them into a cupcake tin and then I poured about a tablespoon of the pistachio sugar mix into it and I’m baking them, and then when they come out I will pour the cold Atter syrup over it. Here, you don’t bake the pistachios, as compared to baklava where the pistachio is baked in the Philo. Did I ruin them?
Kathleen that was clever, the cupcake tin. I bet they came out nicely!!
Where can I purchase the dowel you use to wrap the pastry???
Hi Tess–I found mine at a craft shop–like Michael’s or Joann Fabric.
tried so many different type of sweets yet baklawas are the only favourite to me ๐
thanks for the amazing recipe
Many thanks Maureen! A lovely pistachio recipe which I will be trying for sure! I made the Talami bread yesterday and hubby and kids loved it! You brightened our day ๐
Hugs,
Reem
I’m so happy to hear this Reem! Big hugs to you and your crew! Love to hear how the nests go when you make them.