Name: Cheese-Filled Birds' Nests
Cook time: 1 1/4 hr
Total time: 2 1/4 hr
Yield: Makes 36 pastries
Ingredients: 1 1/2 cups water; 3/4 cup sugar; 3/4 cup honey; 2 (4-inch) strips fresh orange zest; 2/3 cup fresh orange juice; 2 tablespoons fresh lemon juice; 2 cups whole-milk ricotta; 3/4 cup finely shredded mozzarella; 3 tablespoons honey; 1 1/2 teaspoons grated fresh orange zest; 1/4 teaspoon cinnamon; 1-pound package kataifi (shredded phyllo dough), thawed if frozen; 1 stick unsalted butter, melted; 1/2 cup pine nuts, toasted

Honey flavors both the syrup and the filling in these delicate pastries. In the Middle East they are usually stuffed with nuts or cheese. Mozzarella is included in this version, which may seem unusual in a sweet filling, but it prevents the ricotta from becoming runny. The pine nuts are like little eggs resting in their nests.

Cooks' note:

• Syrup may be made 1 week ahead and chilled, covered.
• Birds' nests keep in an airtight container at room temperature 4 days.

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