Bülbül Yuvası

Instructions

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.