Mediterranean-style mini pastries

They seem to be filled with a nut-based mixture, possibly sweetened with honey or sugar syrup. The toppings include:

• Pistachios (some dyed or roasted with a red/purple tint)

• Cashews

• Walnuts

• Edible gold leaf for decoration

📝 Ingredients:

For the Pastry:

• 250g kataifi dough (shredded phyllo dough)

• 100g unsalted butter, melted

For the Filling:

• ½ cup pistachios

• ½ cup walnuts

• ½ cup cashews

• 1 tbsp sugar (optional)

• 1 tsp ground cinnamon (optional)

• Edible gold leaf (optional, for decoration)

For the Syrup:

• ¾ cup sugar

• ½ cup water

• 2 tbsp honey

• 1 tsp lemon juice

• 1 tsp rose water or orange blossom water (optional)

⸻

👩‍🍳 Instructions:

1. Prepare the Syrup:

1. In a saucepan, combine sugar, water, and lemon juice.

2. Bring to a boil, then reduce heat and simmer for 8–10 minutes.

3. Stir in honey and rose/orange blossom water if using.

4. Let the syrup cool completely.

2. Prepare the Filling:

1. Roughly chop all the nuts and mix in a bowl.

2. Add sugar and cinnamon if desired.

3. Form the Kataifi Shells:

1. Preheat oven to 180°C (350°F).

2. Gently pull apart the kataifi dough with your fingers.

3. Take a small amount (like a pinch) and roll or twist it loosely into a mini nest or cylinder.

4. Press each into a mini muffin tin or onto a parchment-lined tray.

5. Brush generously with melted butter.

4. Bake:

1. Bake for 20–25 minutes or until golden brown and crispy.

2. Remove from oven and immediately spoon cooled syrup over the hot pastries.

5. Assemble:

1. Once the pastries are slightly cooled, spoon the nut mixture into each kataifi shell.

2. Optionally drizzle with a bit more syrup or honey.

3. Garnish with edible gold leaf or extra nuts on top.

#pastries #bake #sweets #yummy #lemon8food