Bulbul Yuvasi Baklava (Nightingale Nest)

Ingredients

• 1 cup sugar
• 1/2 cup water
• 1 green cardamom
• a squeeze of lemon
• 1/4 teaspoon rose water
• 1/4 teaspoon orange blossom water (optional)
• 500 grams filo pastry (thawed as per pack instructions)
• 1/2 cup melted ghee
• 1 cup finely chopped nuts of choice

Instructions

1. 1

   --- Prepare the sugar syrup ---

2. 2

   Prepare the sugar syrup: Add the sugar, water, lemon juice and cardamom to a deep saucepot and bring to boil. Do not stir this at any point. Let it boil until all the sugar dissolves.

3. 3

   Prepare the sugar syrup: Reduce the flame to low and let it simmer for 5 to 8 minutes.

4. 4

   Prepare the sugar syrup: Switch off and stir in the rose water and orange blossom water, if using.

5. 5

   Prepare the sugar syrup: Transfer the syrup into a mug to cool completely. You may make this a day ahead and refrigerate.

6. 6

   --- Shape the baklava ---

7. 7

   Shape the baklava: Open the filo pastry pack and lay the stack flat on the work surface. Use a sharp knife to cut the stack into four equal parts. That is... cut in half and then cut each half into halves. Keep the sheets covered with a lightly damp cloth or kitchen towel to prevent them from drying and breaking. Work on one single sheet at a time and keep the rest well covered. Have a rimmed baking tray ready to place the shaped baklavas.

8. 8

   Shape the baklava: Place a filo sheet on the working surface. Brush it lightly with melted ghee. Now, place a thin rod similar to wooden skewers, chopstick, pencil, straw, etc. at the end close to you. Bring an end portion of the sheet over the rod to wrap it and then start rolling the filo loosely making sure to stop an inch away from the other end. (this excess will form the base of the baklava). You must roll loosely else it would be tough to release from the rod.

9. 9

   Shape the baklava: Next, place your hands on the ends of the rolled filo and push towards the centre to gather like a frill that resembles an accordion or a concertina. Now, carefully slide the ruffled filo out of the rod from one end. Immediately, join both ends to form a circle making sure the excess ruffled portion forms the base of the piece. Press the joint lightly to adhere, no need to use any flour glue or water. Place the shaped piece on a rimmed baking tray and repeat with the remaining filo sheets. I baked in two batches.

10. 10

    --- Bake the bracelets ---

11. 11

    Bake the bracelets: Preheat the oven at 160℃ with the rack in level 2.

12. 12

    Bake the bracelets: Arrange the shaped bulbul yuvasi baklavas tightly touching each other so that they don't open up while baking.

13. 13

    Bake the bracelets: Brush them generously with melted ghee and bake for 25 to 30 minutes or until golden brown. You may have to turn the tray if your oven has hot spots so the pieces are evenly golden.

14. 14

    --- Drench in syrup ---

15. 15

    Drench in syrup: Remove from the oven and immediately pour the prepared and cooled to room temperature syrup just enough to drench every piece.

16. 16

    --- Fill the nest ---

17. 17

    Fill the nest: Fill each piece with crushed nuts of your choice. I chose to fill different things like pistachios, hazelnuts, walnuts, biscoff spread, and Hershey's hazelnut kisses. Biscoff seemed to be everyone's favourite and I wished I made a batch with only that! Let the baklavas cool completely before you can serve.

18. 18

    --- Serve and store bulbul yuvasi ---

19. 19

    Serve and store bulbul yuvasi: Serve completely cooled baklavas.

20. 20

    Serve and store bulbul yuvasi: Any leftovers should be stored at room temperature in an airtight container. If you like your baklava cold and chewy then store them in the refrigerator. These can stay on your counter for more than a week but I bet they won't last that long because you and your loved ones would have devoured them in no time!