Nightingale’s Nest Baklava
This is one of the most common baklava types in Turkey. It is an individually wrapped and rolled baklava. The Recipe’s history goes to The Ottoman Empire. Before phyllo dough sold in stores, baklava dough was used to roll at home, they were home-made and for each tray of baklava, 50 thin sheets of pastry dough were used to roll.
1 package phyllo dough
1 and ½ cup chopped walnut, pistachio, or pecan
1 and ½ cup unsalted melted butter
2 cups granulated sugar
1 cup water
1 tbsp lemon juice
1. We will start with syrup. Put water and sugar in a sauce pan and turn the heat on to medium and let it simmer. After comes to boil add lemon juice and simmer it for 10 minutes more. Turn the heat off and set that aside.
2. Thaw phyllo dough in room temperature a few hours before you start to prepare dessert.
3. Place one sheet of dough and brush it with melted butter, put two more, brush them as well.
4. Spread one tbsp chopped walnut on long side of rectangle pastry sheet and wrap it tight.
5. If you want your nightingale nest is petite, you need to cut them into 3 pieces then Roll them tight till the end and give them a rose shape by rolling around themselves.
6. But if you like them medium size or large, then you should cut into 2 pieces or even better if you don’t cut at all. But I cut them into 3 pieces to make them finger food size.
7. Repeat the process to all sheets of phyllo dough. Brush them all after place onto greased cooking sheet.
8. Pre-heat the oven to 350 F, bake baklava for 30-35 minutes or until golden brown on top rack of oven.
9. After you take out of oven, wait for about 10 minutes then drizzle the syrup over baklava tray slowly.
10. Decorate them with pistachios if desired, You can keep it in fridge for a week.