Kataifi Nests with Pistachio

Name: Kataifi Nests with Pistachio
Cuisine: Greek
Ingredients: 400g (about 14 oz) kataifi pastry (shredded phyllo dough), thawed if frozen; 180g (3/4 cup) unsalted butter, melted; 150g (1 1/4 cups) shelled pistachios, finely chopped, divided; 2 tbsp granulated sugar; 1/2 tsp ground cinnamon; For the syrup: 300g (1 1/2 cups) granulated sugar; 375ml (1 1/2 cups) water; 1 tbsp lemon juice; 2 strips lemon zest

Grdir Editorial — 4 September 2026

Kataifi nests, sometimes called bird's nests, are a variation on the classic rolled kataifi. Instead of shaping the shredded phyllo into tight cylinders, small portions are pressed into a muffin tin and baked, forming crisp, cup-shaped shells. The open format displays the pastry's distinctive shredded strands more prominently than a rolled log does. After baking, the nests are soaked in syrup and filled with chopped pistachios.

This style is a common sight in Greek bakery display cases, where the nests are sold as individual portions alongside traditional rolled kataifi. The contrast between the syrup-soaked, crunchy phyllo and the mild nut filling makes them a straightforward dessert, often served with coffee or tea at home or enjoyed directly from the bakery.

Ingredients

400g (about 14 oz) kataifi pastry (shredded phyllo dough), thawed if frozen
180g (3/4 cup) unsalted butter, melted
150g (1 1/4 cups) shelled pistachios, finely chopped, divided
2 tbsp granulated sugar
1/2 tsp ground cinnamon
For the syrup: 300g (1 1/2 cups) granulated sugar
375ml (1 1/2 cups) water
1 tbsp lemon juice
2 strips lemon zest

Instructions

Make the syrup first so it has time to cool: combine the sugar, water, lemon juice, and lemon zest in a saucepan, bring to a boil, then simmer for 8-10 minutes until slightly thickened. Remove the zest and let cool completely.
Preheat the oven to 170°C (340°F) and generously butter a standard 12-cup muffin tin.
Gently separate and fluff the kataifi pastry strands, then toss them in a bowl with the melted butter until evenly coated.
Reserve a third of the chopped pistachios for garnish; mix the rest with the sugar and cinnamon.
Press a small handful of the buttered kataifi strands into each muffin cup, using your thumb to shape a hollow in the center, forming a nest-like cup that comes up the sides.
Bake for 18-22 minutes, until golden brown and crisp; let cool in the tin for 5 minutes, then carefully lift out onto a wire rack set over a tray.
While the nests are still warm, ladle the cooled syrup evenly over each one, letting the excess drip through onto the tray below.
Once cooled and the syrup has absorbed (about 1 hour), fill each nest with the cinnamon-sugar pistachio mixture, then sprinkle the reserved plain chopped pistachios on top before serving.