Kadaifi Nest with Honey and Pistachios

Shopping list

• 250 g kadaifi pastry — shredded filo, thawed

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• 100 g unsalted butter — melted

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• 150 g caster sugar — for syrup

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• 150 ml water — for syrup

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• 2 tbsp honey

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• 0.5 piece lemon — juice only

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• 1 tsp orange blossom water

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• 50 g pistachios — shelled, roughly chopped

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Step by step

1. 1

   Preheat oven to 180°C (160°C fan). Grease a 12-hole muffin tin.

2. 2

   Gently tease apart the kadaifi pastry strands. Drizzle over the melted butter and toss lightly to coat.

3. 3

   Divide the pastry into 12 portions. Press each portion into a muffin cup, forming a nest shape with a hollow centre.

4. 4

   Bake for 20– 25 minutes until golden and crisp. Remove and cool in the tin for 5 minutes, then transfer to a wire rack.

5. 5

   Meanwhile, combine sugar, water, honey and lemon juice in a small saucepan. Bring to the boil, then simmer for 5 minutes. Remove from heat and stir in orange blossom water.

6. 6

   Arrange the warm pastry nests on a serving platter. Spoon the hot syrup generously over each nest.

7. 7

   Scatter chopped pistachios over the top. Let sit for 10 minutes to absorb syrup before serving.