Farareer (baked \"bird's nest\" pastries)

14 pastries

Ingredients

Quantity Ingredient
½ pounds Butter; cut into 1/4 inch
;bits and clarified
3 ounces Pistachios; shelled, and
;unsalted, finely chopped
2 tablespoons Sugar
14 Filo sheets; each about 16
;by 12 inches, thoroughly
;defrosted if frozen
SYRUP:
2½ cup Sugar
1¼ cup Water
1 tablespoon Lemon juice, fresh
½ teaspoon Rose water

Directions

Preheat the oven to 400 degrees (F). With a pastry brush, coat a large baking sheet with 1 tablespoon of the butter. coarsely chop half of the pistachios and set them aside. Chop the rest of the nuts finely and combine them with the 2 tablespoons of sugar.

To assemble each "bird's nest," brush one sheet of filo evenly with about 1 teaspoon of the butter. Fold the sheet in half crosswise to make a tow layered rectangle about 12 by 8 inches. Brush the top with about « teaspoon of the butter. Fold over the long closed side of the pastry by 1 inch. Brush the top of the fold lightly with butter and sprinkle a teaspoon or so of the finely chopped pistachios in an even row along its length. Roll and shape the pastry by rolling the pastry to within 2 inches of the opposite edge and turn the short ends over. With the filled side facing upward, lift the ends of the pastry in both hands and lap them over one another to make a ring about 3 inches in diameter. Crumple the loose pastry up into the hollow center of the ring to form a nest.

Arrange the pastries on the baking sheet and brush the tops lightly with the remaining butter. Bake in the upper third of the oven for 20 minutes, or until the pastries are crisp and a delicate brown.

Slide them gently onto a large platter and sprinkle the hollow in each one with a teaspoon or so of the coarsely chopped nuts.

Meanwhile, make the syrup. In a small, heavy saucepan, bring the sugar, water and lemon juice to a boil over high heat, stirring until the sugar dissolves. Cook briskly, uncovered and undisturbed, for about 5 minutes, or until the syrup reaches a temperature of 220 degrees on a candy thermometer. Add the rose water and pour the syrup into a heatproof bowl or pitcher and let it cool to lukewarm.

Serve the syrup separately with the platter of warm pastries.

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Source: Time Life Series: Middle Eastern Cooking, "circa 69" MMed by: earl.cravens@...

Submitted By EARL CRAVENS On 04-28-95

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