Knafeh Nest with Ashta Cream

Name: Knafeh Nest with Ashta Cream
Prep time: 30 min
Cook time: 45 min
Yield: Serves 8-10
Cuisine: Middle Eastern

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Desserts

Golden, crispy knafeh filled with creamy ashta — a Middle Eastern dessert that never fails to impress.

PREP TIME

30 minutes chilling

COOK TIME

45 minutes

SERVES

Serves 8-10

About this recipe

I have to be honest with you — I did not think this was going to work. I saw a huge influencer use the two-tray nest technique and I was completely taken by it, but my first thought was that it would never hold. I love her, I follow everything she does, but I looked at it and thought — I’m just going to try this with my own dessert and see what happens. What I did not expect was to open that oven and find the most perfectly golden, crispy kataifi nest I had ever made. The moment you lift that second tray off and see what is underneath — that is the moment this recipe had me completely.

That is how this knafeh nest with ashta cream came to be. I took a technique I was not sure about, filled it with something deeply Lebanese — a silky, orange blossom ashta cream — and it became one of the most requested things I have ever brought to the table. What’s more, it is a make-ahead dessert, which means the hard work is done the night before and all you do on the day is garnish and serve. If you love Middle Eastern sweets, my Kataifi Knafeh Dessert follows that same idea — beautiful, impressive, and more achievable than it looks.

The ashta here is simple — milk, cornflour, sugar and orange blossom water — but it is the kind of filling that tastes like it came from a Lebanese pastry shop. Paired with the deep golden kataifi and finished with ground pistachio and edible roses, this is a dessert that earns its place at any table. I walk you through every step below, including the little trick that makes the whole thing possible.

Ingredients

Main Ingredients

375 grams kataifi shredded pastry (1 packet)
100 grams ghee, melted
2 litres full-cream milk
1 cup cornflour
½ cup sugar
3 tablespoons orange blossom water

Attir sugar syrup (optional - see notes)

2 cups sugar (for the attar syrup)
1 cup water
1 teaspoon lemon juice (approximately a squeeze of half a lemon)
2-3 teaspoons orange blossom water (for the attar syrup)

Garnish

Ground pistachio, to garnish
Edible roses, to garnish

Notes from Rouba

I served mine with a honey drizzle instead of attar syrup too— it is softer and pairs beautifully with the orange blossom in the ashta. Attar works too if you want to keep it traditional.
Pull the kataifi strands apart very well before AND after adding the ghee.
Press the pastry firmly into your tray and up the sides to form a proper nest shape, then use a smaller tray pressed on top to weigh it down while baking
Make sure your ashta has cooled down sufficiently before pouring it into the nest — if it is too hot it may soften the pastry
The sugar syrup thickens as it cools completely — do not judge its consistency while it is still warm
Transfer the baked nest to your serving plate before filling it — once the ashta is in, it will be difficult to move
You need two round trays that fit inside each other — I use a 32 centimetre tray for the base and a 28 centimetre tray placed on top to press the nest shape. Both of mine are from Dorsch.
Stir the ashta as it cools to help release the heat and stop a skin forming on top.
This dessert is best made the day before — it needs a full overnight chill to set properly.
Drizzle the attar syrup at the table just before serving, not ahead of time, so the pastry stays crispy.

For this recipe I used my 32 cm and 28 cm round pan from Dorsch Home Australia — two of my most-used pieces in the kitchen, and genuinely perfect for this dessert. If you would like to get your hands on them, you can shop through my link and use the code “roubasfood” at checkout for up to 10% off your purchase. If an item is already on sale, my code still applies — you can save up to 10% at checkout. You can find them here.

Method

Step 1.  Prepare and bake the kataifi nest 

Preheat your oven to 180°C (fan-forced) (200°C conventional) (350°F). Cut the kataifi pastry into strands of roughly 12 centimetres, then place them in a large bowl. Pour over the melted ghee and use your hands to work it thoroughly through every strand until the pastry is well coated. Spread the kataifi into a 32 centimetre round oven tray, pressing it firmly across the base and up the sides to form a nest shape. Place a smaller 28 centimetre round tray on top and press down to compact the pastry.

Bake for 45–50 minutes, or until deep golden in colour. Remove from the oven and allow to cool completely in the tray before filling.

Step 2.  Make the ashta filling 

Combine the milk, cornflour, and sugar in a medium saucepan and whisk until the cornflour is fully dissolved. Place over medium heat and stir continuously until the mixture thickens to a smooth, creamy consistency. Remove from the heat, stir through the orange blossom water, then transfer to a bowl. Stir the ashta every few minutes as it cools to release the heat and prevent a skin from forming — this takes about 10 minutes. Once it has cooled to room temperature, pour it into the baked kataifi nest, smooth the top, and refrigerate overnight to set.

Step 3.  Make the attar syrup 

Combine the sugar and water in a small saucepan and bring to the boil over medium-high heat, stirring until the sugar dissolves. Add the lemon juice, then reduce the heat and simmer for 5–10 minutes until the syrup has thickened slightly. Remove from the heat, stir through the orange blossom water, and allow to cool completely before using. Store at room temperature until ready to serve.

Step 4.  Garnish and serve 

Once the ashta has set overnight, remove the kataifi nest from the fridge. Scatter generously with ground pistachio and arrange edible roses on top. Drizzle the attar syrup over the dessert at the table just before serving so the pastry stays crisp.

A FEW THINGS YOU MAY WANT TO KNOW

Can I make this kataifi ashta nest ahead of time?
Yes — and I actually recommend it. The nest is best made the day before so the ashta has a full overnight chill to set properly. The attar syrup can also be made ahead and stored at room temperature. Just hold off on the garnish and syrup drizzle until you're ready to serve.

What is kataifi pastry and where do I find it?
Kataifi is a shredded wheat-style pastry commonly used in Middle Eastern and Mediterranean desserts like knafeh and baklava rolls. You'll find it in the fridge or freezer section of most supermarket or Middle Eastern grocers, and Mediterranean delis and specialty food stores. Make sure it's fully thawed before you use it.

Do I really need two trays that fit inside each other?
You do — the smaller tray sitting inside the larger one is what creates the nest shape by compressing the pastry against the base and sides. I use a 32 centimetre tray on the outside and a 28 centimetre tray to press from above. As long as your two trays have a similar size difference and both have sides, they'll work.

Can I use butter instead of ghee?
Ghee is really worth using here — it has a higher smoke point and a richer, nuttier flavour that makes a real difference to the pastry. That said, if you can't get hold of it, clarified butter is the closest substitute. Regular unsalted butter will work in a pinch, but the result won't be quite as golden or flavourful.

How long does the ashta filling last in the fridge?
Once the dessert is assembled, it will keep well in the fridge for up to two days. After that, the pastry begins to soften from the moisture of the filling. For the best texture, serve it within 24 hours of assembling.

Why do I add lemon juice to the attar syrup?
The small amount of lemon juice prevents the sugar syrup from crystallising as it cools. It's a very traditional step in Lebanese sweet- making — you don't need much, just enough to keep the syrup smooth and pourable.

Can I serve this with honey instead of attar syrup?
Absolutely — I actually prefer it this way, and it is exactly how I served mine in my reel. Honey has a softer, more floral sweetness that works beautifully against the orange blossom in the ashta, and it gives the dish a gorgeous amber finish. If you want to keep things completely traditional, attar syrup is the classic choice here, but honey is my go-to.