Intro

A Middle Eastern classic made modern with Lovetta Roasted Shredded Kataifi and a pistachio cream filling. Crisp, golden strands form delicate nests that hold a rich, nutty center perfect for holidays, special occasions, or as a bakery display piece.

Ingredients (12 nests)

• 250g Lovetta Roasted Shredded Kataifi
  
  

• 1/2 cup (115g) unsalted butter, melted
  
  

• 1/2 cup (120ml) sugar syrup (simple syrup: equal sugar + water, simmered)
  
  

• 1 cup (240g) Lovetta Pistachio Cream 
  
  

• Crushed pistachios, for garnish
  
  

Instructions

1. Preheat oven to 350°F (175°C). Grease a muffin tin lightly.
   
   

2. Gently separate the kataifi strands and brush them with melted butter.
   
   

3. Shape small bundles into each muffin cup, pressing lightly to form “nests.”
   
   

4. Bake 15–18 minutes until golden and crisp. Remove and cool slightly.
   
   

5. Drizzle with sugar syrup while the cake is still warm.
   
   

6. Once cooled, pipe Lovetta Pistachio Cream into the centers.
   
   

7. Garnish with crushed pistachios. Serve fresh.
   
   

Pro Tips

• Swap Pistachio Cream with Chocolate Hazelnut Cream for a twist.
  
  

• Make mini versions for catering trays or large nests for centerpiece desserts.
  
  

• Store kataifi nests in an airtight container and fill just before serving to keep them crisp.