An adorable take on the classic Greek dessert, these two-bite pastries consist of coiled puff pastry filled with a mixture of sweet and citrusy spiced nuts. You’ll be building your nests in a greased muffin tin. The only real trick to working with the puff pastry is to work quickly. You need the puff pastry to be thawed but still cold; since all doughs are slightly different, we recommend thawing according to package directions and time it accordingly. Make sure you buy shelled pistachios for the nut filling to cut down on prep work. Your baked artwork will be equally fantastic on a brunch spread with fruit or on the go.
½ cup roasted salted pistachios
½ cup walnuts
2 teaspoons orange zest
6 tablespoons sugar, divided
2 teaspoons ground cinnamon, divided
1 17.3 ounce package frozen puff pastry, thawed
2 tablespoons unsalted butter, melted
¾ cup honey, divided
Sat fat 2.41g
How to Make It
Preheat oven to 400°F. Lightly coat 2 12-cup muffin tins with cooking spray.
Process pistachios, walnuts, orange zest, 3 tablespoons of the sugar, and 1½ teaspoons of the cinnamon in a food processor until finely ground.
Stir together remaining 3 tablespoons sugar and ½ teaspoon cinnamon in a small bowl.
Place puff pastry sheets in a single layer on a lightly floured work surface. Roll out each into a 12-by-9-inch rectangle. Brush with butter and top with sugar-cinnamon mixture. Cut each sheet crosswise into 12 9-by-1-inch strips.
Loosely twist each strip and coil into a “nest,” first covering bottoms of muffin cups, then working up sides. Tuck ends into nests and pinch firmly to seal. Place 2 teaspoons of the pistachio mixture in the center of each nest and top with 1 teaspoon of the honey. Bake, rotating halfway through, until golden brown, 18 to 20 minutes.
Microwave remaining ¼ cup honey until bubbly, 1 minute. Brush hot nests with remaining honey.
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