Crispy Honey Bird’s Nests with Pistachios and Almonds
40 minutes
735 reads
About Crispy Honey Bird's Nests with Pistachios and Almonds
Imagine biting into a delicate, crispy bird's nest, filled with a sweet honey-nut treasure. These Honey Bird's Nests are not only beautiful and elegant but surprisingly easy to create.Crunchy baked vermicelli forms the intricate nests, cradling a luscious filling of honey and nuts. A final drizzle of golden honey syrup adds a touch of pure decadence.With simple ingredients and techniques, this recipe allows you to create a show-stopping dessert perfect for any celebration or a sweet everyday treat.
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Recipe Time & More
Prep15 minutes
Cook25 minutes
Total40 minutes
Ingredients
Vermicelli Nests
- 100 gm Vermicelli pakistani style recommended, very thin
- 20 gm Butter salted
- 3 cup Water
Honey-Nut Filling
- ¾ cup Honey divided
- ½ cup Almonds chopped
- ½ cup Pistachios chopped
- ½ tsp Lemon Juice
Instructions
- In a large pot, bring the water to a rolling boil.
- Gently add the vermicelli to the boiling water, taking care not to break the strands. Using Pakistani-style vermicelli, which is super fine, is recommended for best results.
- Cook the vermicelli for 2 minutes without stirring. This brief cooking time softens the strands for shaping.
- Carefully drain the cooked vermicelli in a colander.
- Lightly grease mini cupcake molds with butter. This prevents sticking and adds a touch of richness.
- Arrange the vermicelli in the prepared molds, creating a circular nest-like shape. Gently press the base and sides to form a shallow well in the center.
- Place a small piece of butter in the center of each vermicelli nest. This enhances the crispness during baking.
- Preheat oven to 350°F (180°C).
- Bake the vermicelli nests for 15 minutes. This initial baking sets the shape of the nests.
- Increase the oven temperature to 400°F (200°C).
- Bake for an additional 10 minutes, or until the nests are golden brown and crispy.
- Remove from the oven and let the nests cool completely before filling.
Meanwhile, prepare the Honey-Nut Filling
- In a bowl, combine the chopped almonds and pistachios.
- Add half of the honey to the nuts and mix well to coat.
Next, prepare a Honey Syrup
- In a small bowl, combine the remaining honey with the lemon juice. The lemon juice adds a bright note and helps prevent the honey from crystallizing.
- Fill the cooled vermicelli nests with the honey-nut mixture.
- Drizzle the honey syrup over the filled nests.
- Serve immediately and enjoy these crunchy, sweet treats.
Recipe Notes
Expert Tips
- For a richer flavor, use clarified butter (ghee) instead of regular butter when making the kunafa dough.
- Ensure the cheese filling is cooled completely before adding it to the kunafa to prevent the dough from becoming soggy.
- Adjust the sweetness of the syrup according to your preference. Some people prefer a less sweet syrup, while others like it very sweet.
Storage Instructions
- Store leftover kunafa in an airtight container in the refrigerator for up to 3 days.
- To reheat, cover and warm in a preheated oven at a low temperature or in the microwave until heated through.
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Recipe Nutrition
Calories: 510kcalCarbohydrates: 81gProtein: 8gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 11mgSodium: 89mgPotassium: 331mgFiber: 4gSugar: 54gVitamin A: 189IUVitamin C: 1mgCalcium: 79mgIron: 2mg
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5 Comments
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Absolutely delicious! Thanks for sharing.
Such an enticing dish! Thanks for the recipe.
Thank u so much Kirti 🙂
Oh my god…what a brilliant recipe
I’m loving this recipe already!