Pistachio & Rose Water Filo Easter Nests
You will need a wooden spoon handle or the likes of & a cooking brush
Serves 4
Ingredients
10 sheets filo pastry
100g pistachios
1 tbsp honey
1 drop rose water (optional)
50g butter
80g mini eggs (option if making for Easter)
Method
Melt butter in a bowl then brush each sheet of pastry with a light coating of butter. Wrap loosely the first filo sheet around the handle of a wooden spoon (or something similar) then scrunch down so that the pastry creates ruffles, should look similar to a hair scrunchie. Gently remove and and bring the two ends together in a circle. Don’t worry about it not coming together perfectly, it will be fine once it bakes. Repeat until all pastry sheets are used then transfer to a lined oven tray and brush with the remaining butter. Place in the oven for 15 minutes. While they are baking, place pistachios into a food processor. Pulse until they are chopped into small pieces, you don’t want it to be too fine. If you don’t have a food processor you can do this by hand with a knife. Transfer pistachios to a bowl and frizzle in the honey and the drop of rose water, the rose water is very strong so don’t use too much or it will taste like soap. Mix so all pistachios are combined in the honey. Remove the pastry nests from the oven and spoon in the pistachio mixture. Leave to cool, then finally add the mini eggs on top if using.