Recipe Corner: Birds Nest Baklava (An original recipe by Salpy’s International Kitchen)


Original recipe and photos courtesy of Salpy’s International Kitchen


1 cup shelled walnuts

3 tablespoons granulated sugar

1 teaspoon ground cinnamon

A pinch ground nutmeg

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In a small food processor, grind the walnuts, just until broken down into small bits; mix in the sugar, cinnamon and nutmeg, set aside.


1 (1 lb.) package filo dough, thawed overnight in the refrigerator

1 cup clarified butter, melted

Simple syrup:

2 cups granulated sugar

1 cup water

1 tablespoon lemon juice

1 teaspoon orange blossom water


To prepare the syrup topping, dissolve sugar in water over medium heat, add the lemon juice and orange blossom water and bring to a boil.

Let it boil for 5-7 minutes or until thickened, then allow to cool completely.  Place one sheet of filo dough on the table, cut in half widthwise, fold each one into two, brush with butter.

Place a wooden dowel about a half-inch in diameter above the bottom of the sheet, and roll the dough loosely leaving one-inch drape at the end.

Place your fingers at the ends of the dough and gently push towards the center, crimping the dough as you go, push the dough off the dowel.  Bring both ends close together, using the drape as the bottom to form the nest. Use all remaining filo the same way.  Arrange nests on a buttered baking pan.

Brush with butter. Place a tablespoon of the filling in the nest of each round.

Bake in a 350°F preheated oven for 20 minutes, or until golden brown. Remove from the oven and let it cool down completely.  Drizzle cold simple syrup on each individual piece of baklava.

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