Instructions: Mix macadamia nuts with 1 Tbsp caster sugar and cinnamon.

Dampen a tea towel, shake out surplus water and put on work bench as a working surface for the pastry.

Put four or five sheets of pastry onto the tea towel (allowing 1 sheet per nest).

Brush lightly with oil.

Sprinkle about a tablespoon of the nut/sugar mixture evenly over the pastry.

Put the rolling pin on a corner of the pastry, wrap a little of the top sheet of pastry over the pin and roll up the sheet of pastry with the nut mixture on it.

When its rolled up, slide the roll off the pin and curl it up into a snail-like shape.

Oil the next sheet and repeat the process until all the mixture has been used up.

Put the pastries on an oiled baking tray.

Bake for 25 to 30 minutes in a 180 C oven, or until browned. Check frequently as small nests may take less time to cook.

While they are cooking, make a lemon sauce.

Dissolve 250g sugar in water and boil for 15 minutes.

Remove from heat, add lemon juice and pour over the cooked nests.

When cool, sprinkle on pistachio nuts and serve.

Leftover potential: Best eaten the same day or the next at the latest.

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