Bird’s Nest from Kataifi (Phyllo or Filo Dough)

  • Serves: Makes one
  • Baking Temp (degrees F): 375
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We use this Kataifi Bird's Nest in the Mother's Day Coconut Cake Tutorial
Kataifi is a finely shredded phyllo or filo dough that is used to make Middle Eastern and Mediterranean pastries.
You can find it in the freezer section of a well-stocked supermarket, or you can buy it online. I purchased mine at
The day before you plan on making the nest, place frozen kataifi in the refrigerator, to thaw. Repackage unused phyllo dough and refreeze.

1 cup kataifi (phyllo dough), thawed
1 1/2 tablespoons unsalted butter, melted
1 tablespoon sugar
1/4 teaspoon ground cinnamon, optional

1. Position the oven shelf to the middle. Preheat the oven to 375 degrees F.

2. Find the end of the kataifi skein and cut off a section of dough, using kitchen shears, approximately 1 cup.

3. Place in a bowl; separate into a loose pile with fingers.

4. Sprinkle the melted butter over the kataifi, and then add the sugar and cinnamon.

5. Toss to evenly distribute the ingredients.

6. Gather a handful of kataifi mixture into your hand and loosely gather it into a round shape.

7. Continue to gather, creating a depression, in the center of the mound, with your thumb.

8. Place the nest into a small oven-proof bowl, pressing gently, to form a nest shape.

9. Bake the nest until golden and crisp around the edges, 15 to 20 minutes.

Remove from the bowl and set on a wire cake rack to cool thoroughly.

Store baked Kataifi nest in an airtight container in a cool, dry place; it cannot be refrigerated.

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