Syrian Birds' Nests
Buttery cookie-dough nests filled with pistachios and walnuts, baked golden and soaked in sugar syrup — a Farhat family Syrian classic
Ingredients
Dough
- 1 lb flour
- 3 tbsp cornstarch
- 1 tsp baking powder
- 1 cup butter
- 2 eggs
Filling
- Pistachios, chopped
- Walnuts, chopped
- Sugar (to sweeten filling)
Sugar Syrup
- Sugar syrup (attar — for soaking after baking)
Attar (sugar syrup): A standard Lebanese sugar syrup — boil equal parts sugar and water with a squeeze of lemon and a drop of rose water or orange blossom water until slightly thickened.
Filling note: The original card calls for a pistachio and walnut filling — mix finely chopped nuts with a little sugar.
Directions
- Prepare the nut filling: mix finely chopped pistachios and walnuts with sugar. Set aside.
- Work butter into the flour, cornstarch, and baking powder until the mixture resembles coarse crumbs. Add eggs and mix until a smooth dough forms.
- Grease baking sheets. Roll dough out and cut into strips or shapes using a roller or pasta machine.
- Form each piece of dough into a small nest shape — curl the strips into rounds with a hollow center.
- Place on greased baking sheets. Bake at 350°F for 25 minutes until lightly golden.
- While hot, pour sugar syrup (attar) over the nests and let soak for 25 minutes.
- Press the pistachio and walnut filling into the center of each nest while the syrup is still warm.
- Cool completely before stacking or serving.
Pour syrup hot: The syrup goes over the nests immediately out of the oven — the heat helps the pastry absorb it fully. Let soak the full 25 minutes before handling.
Original Recipe Card
