Instructions
Syrup
Step 1
Preheat oven to 350 degrees F. In a medium size pot place Domino® Golden Sugar, water, lemon rind, lemon juice, cinnamon stick, and cloves. Heat over medium high heat. Allow it to boil for approximately 15 minutes and until it thickens slightly. Remove the rind, cinnamon stick, and cloves. Skim off any foam. Set aside to cool.
Filling
Step 2
Place almonds, walnuts, Domino® Golden Sugar, cinnamon and ground cloves in the bowl of a food processor. Pulse until the nuts are roughly chopped.
Assemble Nests
Step 3
Take one sheet of phyllo dough and lay it flat with the shorter side facing you. Brush with butter then place two wooden skewers at the bottom of the Fillo Pastry. Roll the phyllo around the skewers until almost reaching the top, leaving a ¾ inch fringe.
Step 4
Apply pressure from both hands on each end of the rolled phyllo to push it in creating a crinkled look. Pull out the skewers from each end and join both ends of the pastry to create the nest, ensuring the fringe is on the inside. This creates the base for the filling.
Step 5
Transfer the nests to a 9x13-inch baking pan, leaving room between each one for them to expand while baking. Spoon the filling evenly into the nests. Brush the nests generously with butter and bake for 20-30 minutes or until golden.
Step 6
Once golden, remove from the oven and immediately pour the cooled syrup over each nest. Allow the nests to soak up the syrup for at least 4 hours before serving
Additional Tips
Storage: Store baklava nests covered at room temperature for up to 5 days.
Make ahead: Baklava nests can be prepared up to 1 day ahead.
