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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Nightingale’s nests Recipe

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This recipe for Nightingale’s nests is from Humse Kanahora, A Skaff Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 lb pastry
1 lb shelled pistachios (course ground)
4 tbsp sugar (powdered)
1 lb clarified butter
1 lb shelled walnuts (fine ground)

Directions:
Directions:
Put walnuts through fine meat grinder. Mix with sugar and set aside. Melt butter over slow flame. Do not boil but keep overflow flame. Cut pastry into quarters (Caution: Pastry is very perishable. Keep wrapped in heavy waxed paper in refrigerator until ready to sue. Take only few sheets at a time out of refrigerator and keep them covered all the while.). Brush pastry with butter. Sprinkle one tsp of nut mixture diagonally across pastry, then roll diagonally shaped into nest. Place in baking tray so they do not touch. Brush nests with butter. Bake in low oven at 350 degrees for about 20 minutes or until golden. Immediately upon removal from oven put one tsp crushed or sliced pistachio into cup of nest. Set aside to cool before removing from tray.

Number Of Servings:
Number Of Servings:
makes a box of 48-60

 

 

 

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