Ever wish you could make those bakery sweets at home?

I remember visiting Atlantic Avenue in Brooklyn as a kid and marveling at the wonderful Middle Eastern bakery sweets in many of the shops.  My own grandmother, my “Sitto,” often made these pastries and it seemed to me that she spent a long time preparing them.    

Years later, after making my grandmother’s traditional recipes, I began to hear from younger cooks or fledgling bakers who wished there was an easier way to make these unique and luscious desserts.

 One of these treats is called Bird’s Nests or Lady’s Bracelets.  The traditional method is to use a sheet of phyllo pastry and wind it around a long handled spoon or dowel and then shirr it together.  Sliding it off the dowel, it’s then crimped into a circle, overlapping the bottom to form a bird’s nest shape.  It is then ready to fill with nuts, bake and add syrup.  It takes practice, but can produce a spectacular base for the nuts. 

I thought that an easier way to introduce newcomers to this Middle Eastern sweet was to try convenient puff pastry for a similar result.  I hope you try it and get smiles from family and friends!  

MIDDLE  EASTERN BIRD’S NESTS

1              Box Puff Pastry (frozen)

1              Recipe Simple Syrup, prepared ahead (see cook’s note)

1              Cup Pistachio Nuts, shelled, finely ground (walnuts are an option)

1/4         Cup sugar

1              Teaspoon Orange Blossom or Rose Water Flavoring (or to taste)

Bake the pastry per box directions and remove the tops for other use. 

Mix the ground pistachios with the sugar and flavoring and spoon into the baked, still warm pastries.  Drizzle with the simple syrup and serve immediately.

Note:  Simple syrup: 2 cups sugar and ¾ cup water, stir, then simmer covered for 5 minutes.  Uncover, add a teaspoon lemon juice and continue simmering until somewhat thickened, about 10 minutes.  Add a teaspoon of Orange Blossom or Rose Water flavoring after removing from the heat.  Cool to room temperature before drizzling on the pastries.

Note:  Flavored waters are available online. 

The traditional recipe is on page 121 of Sitto’s Kitchen cookbook.  www.sittoskitchen.com