Recipe by Sarah Phillips and Kelly Hong; Food styling and photos by Kelly Hong © 2009 Sarah Phillips CraftyBaking.com
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 www.mid-eastpantry.com
The day before you plan on making the nest, place frozen kataifi in the refrigerator, to thaw. Repackage unused phyllo dough and refreeze.
PASTRY RECIPE HELP
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.