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close up side view of shredded phyllo nests filled with cream and pistachios

Shredded Phyllo Nests with Ashta Cream

These adorable easy to make nests are crunchy and sweet. When filled with the cool, smooth cream, it makes the greatest combination of flavors and textures in the cutest little nests! The filling options are endless!

Course Dessert
Cuisine Middle Eastern
Keyword ashta, cream, dessert, nest, phyllo dough
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 servings
Calories 164 kcal
Author Deana Kabakibi


  • 1/2 pound shredded phyllo dough
  • 3-5 tablespoons butter, melted
  • 1/4 cup sugar syrup (see notes) (or corn syrup)
  • 1/2 cup table cream/clotted cream
  • pistachio, ground (garnish)


  1. Preheat oven according to package instructions or 375 degrees F. Prepare a cupcake tin by either cooking spray or butter.

  2. Separate 1/2 of the shredded phyllo dough to give you about 1/2 pound. Gently separate the strands, clumps at a time and loosely place them into the tins. Start placing the dough into the bottom and then adding more shreds building it up along the sides until it forms a nest shape. Loose and messy is great!

  3. Once all nests are complete, brush each nest until it's lightly saturated with butter.

  4. Bake for about 20 min, rotating halfway through. If they did not achieve a golden color, add another 5-10 min continuing to rotate halfway through.

  5. Allow to cool slightly, then drizzle sugar syrup on to each nest, just enough to lightly cover. Let cool completely.

  6. Add a dollop of cream, about a heaping teaspoon to each nest. Sprinkle with ground pistachio and serve!

Recipe Notes

Sugar Syrup Recipe. You can add any fillings/toppings you'd like and they make great Easter Nests too!