Shredded Pastry Bird Nests (Osh El Bulbul)

Shredded Pastry Bird Nests (Osh El Bulbul)

Prep. 15 mins
Cooking 5 mins
Serving 4
Middle Eastern

INGREDIENTS Measurements


1/2 kg (1 lb) fresh konafa (shredded pastry), long strands
Melted, clarified butter, for brushing
Vegetable oil, for deep frying
2 cups skinless whole nuts, such as pistachios, almonds, or hazelnuts
Warm Thick Syrup



  • Spread a small handful of konafa strands lengthwise on a work surface. Keep remaining konafa covered to prevent drying. Using a pastry brush, dab some clarified butter over strands. Roll strands firmly around a small plastic cup to form a small nest. Cut off and discard excess konafa.
  • Repeat with remaining konafa and additional plastic cups to make 36 nests total.
  • Place nests (with caps) in a baking dish. Cover with plastic wrap and refrigerate for 20 minutes until set.
  • Heat oil to 160˚C (325˚F) in a deep fat fryer. Remove caps from nests. Fry nests for about 4 minutes, or until golden. Drain on paper towel and let cool.
  • In a large bowl, mix together nuts and ½ cup syrup.
  • Place a spoonful of the nut mixture into each nest. Arrange on a serving plate. Drizzle some more syrup over nests, if desired.


  • In this recipe, konafa is baked in clarified butter, but similar results can be achieved by only spraying konafa strands with melted butter before baking.

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