Bülbül Yuvası

Method

1. Make the syrup first so it has time to cool: put 75 g of caster sugar, 75 ml of water and 1 tsp of lemon juice in a small saucepan, bring to the boil over medium heat, stirring only until the sugar dissolves, then simmer 8 minutes until slightly thickened but still pourable. Take off the heat and leave to cool completely — cold syrup on hot pastry is what keeps the nests crisp.
2. Heat the oven to 180C (fan 160C). Melt 15 g of butter in a small pan or in the microwave. Chop 50 g of pistachios finely — a coarse crumb, not a powder — and divide them: the smaller part goes inside the pastry, the rest is for filling the nests at the end.
3. Lay one of the 3 filo sheets on the work surface (keep the others covered) and brush it lightly all over with melted butter. Scatter a third of 20 g of the chopped pistachios in a thin line along one long edge, leaving 2 cm clear at each end.