No. of Recommendations: 2
Yeah, the silicon mold make life easy when it comes to getting the bar out of the mold.
Another idea worth trying which uses, more or less, the same ingredients:
Enjoy,
Jeff
Nightingale's Nest Pastry (Osh El Bulbul)
Ingredients
For the Nests:
1 package (16 oz / 450g) kataifi dough (shredded phyllo)
¾ cup melted butter or ghee
½ cup whole, unsalted pistachios
For the Syrup:
1 cup sugar
1 cup water
½ cup honey
1 tbsp lemon juice
1 tsp orange blossom or rose water (optional)
Instructions
Prepare the Syrup: Combine the sugar, water, honey, and lemon juice in a small saucepan. Bring to a boil, then reduce heat and simmer for about 7-10 minutes until slightly thickened. Stir in the optional rose or orange blossom water. Set the syrup aside to cool completely (hot baklava requires cold syrup).
Prepare the Kataifi Dough: Preheat your oven to 350°F (175°C). Gently separate and loosen the strands of the kataifi dough with your fingers in a large bowl, covering the unused portion with a damp cloth to prevent drying. Pour the melted butter over the strands and toss to coat evenly.
Form the Nests: Grease a mini-muffin pan or a regular baking dish. Take a small handful of buttered kataifi strands (about 8 inches long) and wrap them tightly around one or two fingers to form a nest shape. Place the nest into a muffin mold, pressing it down slightly to create a hollow center.
Add Pistachios and Bake: Place 3-5 whole pistachios into the center of each nest. For the best results, cover the pan with aluminum foil and bake for 20 minutes, then remove the foil and bake for another 10-15 minutes, or until the nests are golden brown and crispy.
Finish and Serve: Remove the hot nests from the oven and immediately pour the cooled syrup generously over each one. Let the nests sit for at least 30 minutes (or several hours) at room temperature to absorb the syrup before serving.
