Let me introduce you to one of the easiest and most delicious Middle Eastern desserts: Bird Nest Baklava, known in Lebanon as ‘Oush El-Bulbul’ (عش البلبل). This beautiful treat combines the crispness of golden kataifi dough with rich, sweet fillings—creating a bite-sized version of classic baklava that’s perfect for Eid or any special occasion.
With just a few simple ingredients and minimal prep, you’ll have a stunning dessert that looks elegant and tastes incredible. Whether you fill them with creamy ashta, Nutella, or syrupy nuts, these nests are guaranteed to impress.
So, if you’re short on time but want to serve something homemade and unforgettable, this Middle Eastern Bird Nest Baklava is just what you need!
Middle eastern bird nest baklava ingredients
✨ Kataifi (Osmanliya) Dough
This is the star of the dessert. Kataifi dough is a type of shredded phyllo used across the Middle East and Mediterranean. Its delicate strands crisp up beautifully when baked, creating a golden, crunchy texture that holds all the delicious fillings inside. It’s what gives bird nest baklava its signature look and bite.
✨ Ghee or Butter
To bring the kataifi dough to life, you need fat—and either ghee or butter will do the job perfectly. Ghee adds a deep, nutty flavor and helps the dough turn golden and flaky. Butter offers richness and aroma. Choose what you love, or use a mix of both!
✨ Simple Syrup
No Middle Eastern dessert is complete without a fragrant simple syrup. Made by boiling sugar and water with lemon juice and a splash of orange blossom water, this syrup is what sweetens the nests. Drizzle it while the nests are still warm so they soak it up and shine.
✨ fillings ✨
pistashios
Crushed pistachios add color, crunch, and that classic baklava flavor. When mixed with a spoonful of syrup, they become slightly sticky and even more flavorful, perfect for filling the nests.
Cashews
Cashews offer a creamy, mild flavor that balances beautifully with the syrup. They pair well with both traditional and modern baklava fillings and add a smooth crunch that melts in your mouth.
Nutella
For a chocolatey twist, Nutella makes a rich, indulgent filling. It contrasts with the crisp dough and adds a modern touch kids and adults will love.
Biscoff
Biscoff spread brings a caramel-spiced flavor that takes these nests to another level. It’s creamy, slightly spiced, and absolutely addictive—perfect for anyone who loves a unique twist.
Ashta (Arabic Cream)
This luscious, thick cream is traditional in many Middle Eastern desserts. You can make it from scratch or use a shortcut with ricotta and canned ashta mixed with honey or syrup. It’s lightly sweet, floral from rose and orange blossom water, and adds a creamy balance to the crisp nests.
How to make Middle Eastern Bird Nest Baklava
1. Prepare the Simple Syrup (Qater)
You can make this ahead of time and store it in a jar.
1. In a pot, combine sugar and water.
2. Bring it to a boil without stirring.
3. Once boiling, add lemon juice and orange blossom water.
4. Stir gently, lower the heat, and let it simmer for about 5 minutes.
5. Turn off the heat and allow it to cool completely.
⸻
2. Prepare the Ashta Cream (Optional, if using homemade)
1. In one pot, heat full-fat milk and add vinegar once it’s warm. Stir until it curdles.
2. Let it sit for a few minutes, then strain and set aside the ricotta-like curds.
3. In another pot, combine milk, sugar, cornstarch, rose water, and orange blossom water.
4. Stir constantly over medium heat until it thickens.
5. Add the curds to the thickened cream and stir until smooth.
6. Pour the mixture into a dish, cover, and refrigerate for a couple of hours.
Shortcut: Mix store-bought ricotta cheese with canned ashta and a little honey or syrup.
⸻
3. Prepare the Nut Fillings
1. In two separate bowls, mix the pistachios and cashews with a spoonful of simple syrup.
2. Stir until well coated and slightly sticky. Set aside.
⸻
4. Shape the Kataifi Nests
1. Gently loosen the kataifi dough using your fingers so it’s not clumped.
2. Mix it with melted ghee or butter until well-coated.
3. Take a small amount of dough and wrap it around your finger to form a little nest shape.
4. Place the nests in a mini cupcake pan or close together on a tray to help them keep their shape.
5. Fill some nests with the nut mixtures, and leave others empty to fill after baking.
⸻
5. Bake the Nests
1. Preheat your oven to 320°F (160°C).
2. Bake the nests for 25–30 minutes, or until they’re golden and crisp.
3. Once out of the oven, immediately drizzle each one with simple syrup while still warm.
⸻
6. Add Final Fillings
1. Fill the empty nests with your choice of:
Nutella
Biscoff
Ashta
2. Garnish with chopped nuts or rose petals for decoration if desired.
Frequently asked questions
1. What is Kataifi dough, and where can I find it?
Kataifi (or Osmanliya) dough is shredded phyllo pastry used in Middle Eastern and Mediterranean desserts. You can find it in the frozen section of Middle Eastern, Mediterranean, or international grocery stores. Make sure to thaw it completely before using.
2. Can I use regular phyllo dough instead of Kataifi?
Not for this recipe. Regular phyllo is flat and doesn’t form nests like Kataifi. The shredded texture of Kataifi is key to creating that crispy bird nest shape.
3. What if I don’t have a mini cupcake pan?
No problem! You can shape the nests by wrapping the dough around your finger and placing them close together on a baking tray. They’ll hold their shape if nestled tightly.
4. Can I make this dessert ahead of time?
Yes! You can bake the nests a day or two in advance and store them in an airtight container. Add syrup and fillings just before serving for the freshest texture.
5. Is it better to use ghee or butter?
Both work great! Ghee gives a deeper, nuttier flavor and keeps the nests extra crispy. Butter adds rich taste and aroma. Use what you prefer—or a mix of both.
6. How do I store leftovers?
Store them in an airtight container at room temperature for up to 3 days (without cream fillings). If using Ashta, store in the fridge and enjoy within 1–2 days.
7. Can I make this dessert without nuts?
Absolutely! You can fill the nests with Nutella, Biscoff, or just Ashta for a nut-free version.
Tips and Tricks
✔️ Use Ricotta as a Quick Ashta Substitute
Don’t have time to make Ashta from scratch? No worries! Just mix ricotta cheese with a bit of canned Ashta (like Puck), and add a touch of honey or simple syrup. It’s creamy, lightly sweet, and a perfect shortcut.
✔️ Keep Kataifi Dough Covered
Kataifi dries out quickly, so keep it covered with a damp towel while working to keep it soft and easy to shape.
✔️ Shape Nests Around Your Finger
To get that perfect round shape, wrap a small amount of kataifi dough around your finger to form little nests, then place them in a mini cupcake pan to hold their form while baking.
✔️ Pre-make Syrup & Fillings
Save time by making your simple syrup and nut fillings a day in advance. Store the syrup in the fridge and warm slightly before using if it thickens.
✔️ Fill After Baking for Creamy Options
Only bake the nests with nut fillings. Leave others empty and fill them after baking with Nutella, Biscoff, or Ashta to keep the texture fresh and the filling smooth.
✔️ Add Syrup While Nests Are Hot
Drizzle the simple syrup immediately after baking while the nests are still hot. This helps them absorb just the right amount of sweetness without becoming soggy.
✔️ Decorate for a Special Touch
Garnish with chopped pistachios, edible rose petals, or a drizzle of chocolate to make your nests look extra festive for Eid or special gatherings.
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Middle eastern bird nest baklava
Ingredients
- 1/2 lb of Kataifi Osmanliya shredded dough
- 1/2 cup ghee or butter
- Simple syrup recipe below
- You’ll need:
- A mini cupcake pan or shape the nests by hand and place them close together on a baking tray.
- Fillings:
- 1/2 cup pistachios mixed with 1 tbsp simple syrup
- 1/2 cup cashews mixed with 1 tbsp simple syrup
- Nutella
- Biscoff
- Ashta homemade or store-bought ricotta cheese mixed with canned ashta and a little honey or simple syrup
- ⸻
- ✨Simple Syrup✨
- Ingredients:
- 2 cups sugar
- 1 cup water
- 2 tsp lemon juice
- 1 tsp orange blossom water
- Instructions:
- In a pot combine the sugar and water. Bring to a boil over medium heat without stirring.
- Once it starts boiling add the lemon juice and orange blossom water. Stir gently to combine.
- Lower the heat and let it simmer for 5 minutes.
- Turn off the heat and allow the syrup to cool completely.
- ⸻
- ✨Homemade Ashta✨
- Ricotta-style base milk curdle:
- 2 liters full-fat milk
- 1/3 cup vinegar
- Cream mixture:
- 1 liter full-fat milk
- 1/3 cup sugar or sweetener
- 6 to 7 tbsp cornstarch
- 2 tsp rose water
- 2 tsp orange blossom water
Instructions
prepare the simple syrup (Qatar)
- You can make this ahead of time and store it in a jar.
- In a pot, combine sugar and water.
- Bring it to a boil without stirring.
- Once boiling, add lemon juice and orange blossom water.
- Stir gently, lower the heat, and let it simmer for about 5 minutes.
- Turn off the heat and allow it to cool completely.
Prepare the ashta
- In one pot, heat full-fat milk and add vinegar once it’s warm. Stir until it curdles.
- Let it sit for a few minutes, then strain and set aside the ricotta-like curds.
- In another pot, combine milk, sugar, cornstarch, rose water, and orange blossom water.
- Stir constantly over medium heat until it thicken
- Add the curds to the thickened cream and stir until smooth.
- Pour the mixture into a dish, cover, and refrigerate for a couple of hours.
- Shortcut: Mix store-bought ricotta cheese with canned ashta and a little honey or syrup.
Prepare the Nut Fillings
- In two separate bowls, mix the pistachios and cashews with a spoonful of simple syrup.
- Stir until well coated and slightly sticky. Set aside.
Shape the Kataifi Nests, bake and fill
- Gently loosen the kataifi dough using your fingers so it’s not clumped.
- Mix it with melted ghee or butter until well-coated.
- Take a small amount of dough and wrap it around your finger to form a little nest shape.
- Place the nests in a mini cupcake pan or close together on a tray to help them keep their shape.
- Fill some nests with the nut mixtures, and leave others empty to fill after baking.
- Preheat your oven to 320°F (160°C).
- Bake the nests for 25–30 minutes, or until they’re golden and crisp.
- Once out of the oven, immediately drizzle each one with simple syrup while still warm.
- Fill the empty nests with your choice of:Nutella, Biscoff or ashta then Garnish with chopped nuts or rose petals for decoration if desired.