NIGHTINGALE NEST & BIRD EYE DESSERTS: ELEGANT, CRUNCHY, AND SYRUPY DELIGHTS

Combine sugar and water in a saucepan. Bring to a boil over medium heat, stirring occasionally.

Once boiling, reduce to medium-low heat, add lemon slice, and simmer for 10-15 minutes.

When the syrup thickens slightly, turn off the heat and let it cool to room temperature.

Melt the butter in a saucepan over medium heat until it froths and turns translucent (3-5 minutes).

Strain through a fine sieve to remove milk solids. Let it cool, then mix in grape seed oil.

Spread Kadayıf in a large, shallow tray and gently separate the strands. Coat with purified butter-oil mixture.

Take 10-15 strands, coat them in butter, and wrap them around a shot glass (or small bottle) to form a nest. Carefully remove the glass and place the nest on a baking tray.

Fill each nest with your choice of nuts and drizzle with more butter.

Cover the tray with parchment paper to protect the tops while baking.

Bake in a preheated oven at 380°F (190°C) for 35-40 minutes until the base is golden brown.

Remove the parchment and bake for another 5-8 minutes for even browning.

Let the baked desserts cool for 2-5 minutes before adding syrup.

Slowly drizzle room-temperature syrup over the warm Kadayıf.

Allow 5-8 minutes for absorption, then drain any excess syrup.

Equipment Needed

Spice Level:

Allergens