Sugar syrup:
1 cups sugar
1/2 cup water
1/2 tsp lemon juice
1/2 tsp Orange blossom water
PREPARATION
Sugar syrup: in a small pot, place sugar, water and lemon juice over medium-high heat and stir until sugar dissolves and the mixture starts boiling, wait for few minutes, and then switch stove off, add the ornage blossom water and set aside to cool to room temperature.
Soak pistachios in water for an hour, remove skin, and set aside.
Remove long stripes from the shredded dough.
Brush them with melted butter and roll on a smooth surface around the tip of your finger to form a small nest-like shape. Cut the remaining and start placing the small nests in a shallow baking dish next to each other.
Finish as much as needed and leave for 2 hours uncovered to dry a bit.
Preheat oven at 200c, drizzle a bit melted butter or ghee on the nests and bake for 15 minutes on the lower rack until the bottom of nests look golden.
Romove from oven and start stuffing each nest with pistachios (depends on the size of each nest) drizzle with sugar syrup (depends on how much sweet you like) then place back in the oven just to broil the top taking care not to over brown.
Remove from oven and let cool, garnish with ground pistachio and dried rose petals.
