Cottage Cheese Kataifi Nests

Golden, buttery strands of kataifi (called also kadaifi) dough baked into crisp little nests, filled with lightly sweetened cottage cheese, topped with pistachios, and kissed with a drizzle of orange blossom honey—these Cottage Cheese Kataifi Nests are a beautiful blend of comfort, elegance, and Middle Eastern charm. They feel just right for special gatherings but are simple enough to make on a quiet weekend at home.

A Cottage Cheese Twist on a Middle Eastern Classic

I still remember the first time I had a bite of a traditional kataifi dessert. We were at a cozy Lebanese restaurant during the holidays—twinkly lights strung across the ceiling, warm laughter buzzing in the background—and I was handed a golden roll soaked in syrup, crunchy and sweet and unlike anything I’d tasted before.

Years later, I stumbled upon a pack of shredded phyllo at a Middle Eastern grocery near Queens and thought, why not try making something a little different? Instead of syrup-soaked rolls, I went for nests. And instead of the usual sweet cheese or custard, I reached for cottage cheese—something I always have in the fridge.

I sweetened it gently, added orange blossom honey for that nostalgic floral note, and sprinkled chopped pistachios on top. My husband was skeptical until the first bite. Then he had three. Emma called them “cheese clouds in bird nests,” and I knew we had something special.

These cottage cheese pastry nests are cozy, slightly exotic, and totally doable—a protein-packed kadaifi recipe that looks fancy but feels like home.

👉 Try them alongside our Middle Eastern–inspired pistachio rosewater mousse for a full-flavored dessert table.

What Is Kadaifi Dough?

If you’ve never worked with kadaifi, you’re in for a tactile treat. Kadaifi dough—also known as shredded phyllo—is made from the same dough used to make phyllo sheets, but it’s spun into super-fine strands that resemble vermicelli noodles or angel hair pasta.

It’s dry and delicate straight from the package, but once you fluff it and brush it with melted butter, it becomes golden and crisp in the oven. Kind of like what happens to shredded wheat when it’s toasted, but way more delicious.

The first time I pulled apart the strands, I was surprised by how fun it was—like unraveling silky threads. And when baked, those threads turn into the most satisfying, crispy shell for sweet fillings.

👉 If you’re more familiar with smooth, rolled pastries, try our creamy yuzu white chocolate tart for a contrast in textures and flavors.

Printable Recipe Card : Cottage Cheese Kataifi Nests

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Ingredients You’ll Need

Here’s what you’ll need to make these cozy little nests:

• 10 oz kadaifi dough (shredded phyllo), thawed and fluffed
• ½ cup unsalted butter, melted
• 1 cup cottage cheese, drained if watery
• 2–3 Tbsp powdered sugar, to taste
• 2 Tbsp orange blossom honey, plus more for drizzling
• ⅓ cup chopped pistachios

Optional Twists: • Add ¼ tsp cardamom to the filling
• Swap honey for maple syrup
• Garnish with rose petals or pomegranate seeds

Eva’s Note: The orange blossom honey is subtle but lovely—like the pastries my grandmother would bring back from Amman. It adds that delicate floral warmth that makes the whole dessert feel like a hug.

How to Make Cottage Cheese Kataifi Nests

This recipe makes about 12 nests—perfect for a gathering or a few days of sweet snacking. Here’s how we make them:

1. Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin.
2. Fluff the kadaifi dough. Gently pull apart the strands with your fingers until they’re light and airy. This step is oddly calming—Jack calls these “mini haystacks.”
3. Brush with melted butter. Pour the butter over the dough and massage it in with your hands.Tip: Rubbing the butter in helps coat and separate the strands evenly—it’s a little messy, but therapeutic and worth it!
4. Shape the nests. Take a small handful of buttered kadaifi and press it into each muffin cup, creating a well in the center.Tip: Use your thumb to make a nest shape—it doesn’t have to be perfect!
5. Pre-bake the nests. Bake for 10 minutes to crisp up the base. This keeps them from getting soggy later.
6. Mix the filling. In a bowl, stir together cottage cheese, powdered sugar, and orange blossom honey. Taste and adjust the sweetness to your liking.
7. Fill and finish baking. Spoon the filling into the center of each pre-baked nest. Return to the oven for 10–12 more minutes, until the edges are golden brown.
8. Top and serve. Let the nests cool slightly, then drizzle with extra honey and sprinkle with chopped pistachios.

Eva’s Note: These are best warm or at room temp—just the right amount of crispy, creamy, and sweet.

Why Cottage Cheese Works So Well

I know what you’re thinking: Can you bake with cottage cheese? Oh yes, you can—and you should.

The first time I used it in a dessert, I was bracing for a watery mess. But after draining it a bit and mixing it with honey and sugar, I was shocked by how creamy it turned out.

Plus, it adds a nice little protein boost—something I appreciate as a mom trying to sneak nutrition into every bite.

Eva’s Note: Too much liquid can make your nests soggy—drain your cottage cheese well using a paper towel or cheesecloth.

In this recipe, cottage cheese gives the filling body without heaviness. It’s subtly tangy and plays beautifully with the floral notes of the honey and the crunch of the nuts.

Variations to Try

These little nests are surprisingly adaptable. Here are some ideas to make them your own:

• Rosewater & Cardamom: Add 1 tsp rosewater and ¼ tsp ground cardamom to the filling for an aromatic twist.

• Chocolate-Dipped: Once baked and cooled, dip the bottoms in melted dark chocolate and let set on parchment.

• Berry-Topped: Add a few raspberries or pomegranate seeds on top for a bright pop.

• Nut Swap: Try walnuts or almonds in place of pistachios if that’s what you have on hand.

Serving and Storage Tips

• Serve Warm or Room Temp: These are best enjoyed fresh, when the nests are crisp and the filling is creamy.

• Make Ahead: You can pre-bake the nests the day before and fill them just before serving.

• Store: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in a low oven to refresh the crispness.

• Freeze: Unfilled baked nests can be frozen for up to 1 month. Fill and bake from frozen, adding a few extra minutes to the time.

Tip: A quick pre-bake keeps them from getting soggy once filled.

Frequently Asked Questions about Cottage Cheese Kataifi Nests

Whether you’re making these Cottage Cheese Kataifi Nests for a holiday table or just because it’s a Tuesday and you want something special, I hope they bring a little warmth and wonder to your kitchen.

If you try them, tag me on Facebook — I’d love to see your version!