Birds nest Baklava with Kataifi pastry
If you’re looking for a show-stopping dessert that’s both elegant and delicious, these Kataifi Baklava Nests are just the thing! Perfect for Easter or any festive occasion, these delicate little nests combine the crispiness of kataifi pastry with the rich, spiced flavours of baklava. They’re bite-sized, easy to serve, and guaranteed to impress your family and friends. Keep reading to learn how to make them, along with tips, substitutions, and FAQs to ensure your success.
Never heard of Kataifi pasty?
Kataifi Pastry is a versatile ‘String’ pastry used to add delicious character to both sweet and savoury dishes. I’m sure you’ve seen it before. So much fun to work with if you purchase the right brand. 😁 Read all my tips below.
Measurements & Substitutions
Here’s what you’ll need to create these delightful nests, but I’ve added some substitutions for you, too:
- 1 pack Kataifi Pastry
Substitution: Kataifi pastry is unique, but if unavailable, you could try shredded phyllo dough (though it won’t be quite the same). - 120 g melted butter
Why: It helps achieve that golden, crispy texture. If needed, substitute with ghee or a neutral oil. - 1/2 cup walnuts (chopped)
Substitution: For a different nutty flavour, swap with pecans or almonds. I’ve made these with mixed nuts before—yum. - 1/2 cup pistachios (roughly chopped)
Why: It adds colour and richness. If pistachios aren’t available, you can use all walnuts. I like to save some pretty raw pistachios for the top of my nests. You can sometimes get some really pretty raw green and pink pistachios. - 1 tsp cinnamon
Why: Provides the signature warm spice of baklava. - 1/4 tsp ground cloves
Why: Enhances the depth of flavour. - 1/8 tsp cardamom powder (optional)
Why: Adds a subtle aromatic note. Skip if you don’t have it on hand or don’t like it - 20 g caster sugar
Why: This balances the spices and adds sweetness to the nut filling. - 150 g honey
Substitution: For a vegan option, use maple syrup or golden syrup (though this will alter the traditional flavour).
Nutrition Information
These Kataifi Baklava Nests are indulgent treats, but they also offer some nutritional benefits: honest 😁
- Nuts like walnuts and pistachios provide healthy fats and protein.
- Honey is a natural sweetener with antibacterial properties.
- Spices such as cinnamon and cloves are known for their antioxidant benefits.
Note: Serving size and nutritional values will vary depending on portion size.
Frequently Asked Questions
Unfortunately, kataifi pastry is made from wheat flour and isn’t gluten-free. However, if available, you could experiment with gluten-free phyllo alternatives.
Yes! Once baked and cooled (before adding honey), store them in an airtight container in the freezer for up to two months. When ready to serve, thaw at room temperature and drizzle with warmed honey.
Absolutely! These nests keep well for up to five days in an airtight container at room temperature or refrigerated if you prefer them chilled.
If kataifi pastry is unavailable, shredded phyllo dough is your best bet. However, shaping it into nests may require extra care as it’s less pliable. Keep it damp; if filo starts to dry out, you’ll have all sorts of trouble.
My favourite brand is Antoniou. I’ll add an image below. This pastry can be used for sweet or savoury. It also comes in fridge and freezer packs. I don’t know why, but the unfrozen one works so much better, so when it’s available, I grab that.
Have you tried making Kataifi Baklava Nests before? We’d love to hear how they turned out! Share your tips or let us know what twists you added in the comments below.
Birds nest Baklava with Kataifi pastry
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becs-table.com.auEquipment
- 1 You’ll need a mini muffin tray
- 1 Thermomix or pot for the stove
Ingredients
- 1 pack Kataifi Pastry
- 120 g melted butter
- 1/2 cup walnuts chopped (raw)
- 1/2 cup pistachios roughly chopped. (raw)
- 1 tsp cinnamon
- 1/4 tsp cloves ground
- 1/8 tsp cardamom powder optional
- 20 g caster sugar
- 150 g honey
Instructions
Prepare Your Oven & Pans
- Preheat your oven to 170°C fan-forced.
- Grease two 24-hole mini-muffin pans with melted butter or a pan release spray.
Shape the Kataifi Nests
- Gently stretch out the kataifi pastry, taking care not to tear it.
- Take small sections of the pastry and roll them into bird’s nest shapes, leaving a well in the centre for the filling.
- Place each nest into a mini muffin mould, ensuring they fit snugly.
Brush with Butter and Bake
- Liberally brush each nest with melted butter to ensure they crisp up beautifully in the oven.
- Place the trays in the oven and bake for 10–15 minutes, or until the nests are deep golden brown.
- Tip: Keep an eye on them, as baking times may vary depending on the brand of kataifi pastry and the thickness of your nests. Aim for a rich golden colour without burning.
- Allow the nests to cool completely before removing them from the muffin trays; they will be much easier to handle when cool.
Prepare and Fill with Nut Syrup
- Once the nests are cool, weigh the chopped walnuts, pistachios, caster sugar, cinnamon, cloves, cardamom (if using), and honey into your Thermomix or mixing bowl.
- Warm the mixture gently using your Thermomix 5 minutes/70°C/reverse speed +1 or on a stovetop over low heat until combined and slightly warmed through.
- Spoon the warm nut syrup mixture into each nest’s centre well.
Notes
- Serving Suggestions: These can be served warm or chilled; however, they hold together better when served cold at parties or events.
- Make-Ahead Tips: The baked nests can be prepared in advance and frozen for up to two months in an airtight container. Be careful when storing them, as they are delicate and may squash easily. Choose your container wisely. 😉
- Advance Filling: You can portion out the nut syrup mixture into the nests a day before serving and refrigerate them until needed.
Want to now more?
If you loved this recipe, you’ll also enjoy our Baklava Slice or these are quite a bit different from baklava, but if you love seeds and nuts as much as I do, you might just love this recipe too. Don’t forget to subscribe to our newsletter for more delicious recipes straight to your inbox!
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Used half a recipe for the nests for Easter, and put a small Easter egg on top of pistachio mix. Very delicious and looked great too. Balance of Kataifi was made into a sweet called Cunaffa. I recipe I learnt from my mother in law. Kataifii is covered in melted butter and then a thick custard Walnut and sultana mix is rolled within palm sized pieces of the pastry. Cooked and dipped into a sweet mix of sugar and cinnamon. Yum.
Sounds brilliant Debbie. Love it.