Go Back
+ servings
baklava bird nest after baking

Pistachio Bird Nest Baklava

5 from 2 votes
Created by Mariam E.
This delicious Bird Nest Baklava is made with finely shredded phyllo dough, filled with pistachios and baked to a golden brown color then soaked with simple syrup.
Prep Time 30 mins
Cook Time 30 mins
Course Dessert
Cuisine Lebanese
Servings 56 Pieces


  • 16 oz. kataifi shredded phyllo dough thawed
  • ¾ cup ghee melted
  • ½ cup whole pistachios preferably raw or roasted
  • ¾ cup simple syrup
  • 2 tbsps crushed pistachio optional for garnishing


  • Thaw the dough the night before in your fridge or couple of hours are room temp before starting.
  • First, prepare the Simple Syrup so that it cools down before the nests are baked.
  • Preheat oven to 350 F.
  • To assemble the bird nest, pull a 1/2 inch thick string of dough and fold with your fingers in the center, forming a nest shape. Make sure you leave enough room in the center to add at least 4-5 pistachios.
  • Repeat this procedure to form the rest of the nests. Add them to the pan as you go. You will need only half the dough to make enough for a 9x11 inch pan.
  • When you are done forming all the nests, add 4-5 pieces of pistachios into each nest.
  • In a measuring cup, measure 3/4 cup of ghee. Place them in the microwave and melt it (about 30 seconds) or do it on your stovetop over low heat.
  • Pour over the melted ghee carefully onto each nest. You can also use a spoon to do so evenly if you like.
  • Bake in a preheated 375 F oven, for 30 minutes, or until they are golden brown. Baking time will vary per oven, so keep an eye on them. Always place the tray in them middle rack.
  • When the nests are golden brown, remove them from the oven and pour 3/4-1 cup (depending on how sweet you want them) of simple syrup evenly over the nests.
  • Completely before serving. Transfer them to a platter when ready to serve.


  • Always prepare the simple syrup ahead of time.
  • Use a preheated oven.
  • Thaw the dough in the fridge the night before, or on the counter a couple of hours before.
  • Keep the nests same size so that they cook evenly.
  • Use raw whole pistachios if you can get your hand on them. If not use roasted ones.
  • Add or reduce the amount of simple syrup based on your preference.
  • Do not over cook the nests, you want them to be golden brown not too brown, just like the photos.


Calories: 64kcal | Carbohydrates: 8g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 42mg | Potassium: 20mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg
Tried this recipe?Rate the recipe below and mention @cookinwithmima and tag #cookinwithmima so I can see your recreations.