Pistachio Kataifi Cupcakes

1. Cook the Syrup

In a saucepan, combine 250 grams of caster sugar, 250 millilitres of water, and 1 teaspoon of lemon juice.

Bring the mixture to a boil, then reduce heat and simmer for 10 minutes, until slightly thickened.

Remove the saucepan from heat and stir in 1 teaspoon of orange blossom water.

Allow the syrup to cool completely – cold syrup is key for maximum crispness.

2. Prepare the Kataifi Nests

Preheat your oven to 180°C (350°F) and lightly grease a standard 12-hole muffin tin.

Gently separate the kataifi strands with your fingers.

Pour 120 grams of melted butter and 60 millilitres of vegetable oil over the kataifi. Toss with your hands to distribute evenly.

Add cinnamon if using.

Take small handfuls of the buttery kataifi, loosen them and press them into the muffin tin:

• Press some strands up the sides.
• Leave a small well in the centre.

You are creating little crisp baskets.

3. Bake the Nests

Bake for 20–25 minutes, or until deeply golden brown and fragrant.

They should look caramelized at the tips—colour is synonymous with flavour here.

Remove the muffin tin from the oven and immediately spoon 2–3 teaspoons of cold syrup over each hot nest.

Hot meets cold—that’s where the magic happens.

Allow the nests to cool completely in the muffin tin.

4. Prepare the Cream Filling

Mix 200 grams of cream cheese, 150 grams of Mascarpone and 800 grams of icing sugar until smooth and fluffy.

Add 1 teaspoon of vanilla extract and 1 teaspoon of lemon zest.

Chill the cream filling for 30 minutes—this helps the filling to set beautifully for piping.

5. Assemble the Nests

Carefully lift the cooled kataifi nests out of the muffin tin.

Pipe or spoon a generous dollop of the cream filling into each nest.

6. Serve

Sprinkle a generous amount of chopped pistachios and add an optional extra drizzle of syrup just before serving for visual shine.

A final drizzle instantly transforms these into showpieces — the kind that lights up a holiday table.

Baker’s Note

A glossy syrup is the heartbeat of this recipe — it brings that irresistible bakery-style shine.

Tips for Success

• Cooled Syrup: Cool syrup on hot pastry is non-negotiable. This is the secret behind the crisp shell.
• Deep Golden Colour: Light gold looks pretty but softens too quickly. Aim for a slightly darker bake — that colour gives you bakery-style crispness.
• Keep Pistachios Crunchy: If added too early, the nuts will become soft in the moisture of the cream. A fresh sprinkle ensures the finish stays crunchy and bright.

Variations to Try

Small twists that keep the recipe fresh, seasonal, and full of character.

• Citrus-Saffron Syrup: Add a pinch of saffron and the zest of half an orange to the syrup for a deeper golden glow and a subtle floral warmth—a beautiful winter interpretation.
• Pistachio & Raspberry: Add a tiny spoonful of raspberry jam under the cream filling for a hidden tart layer. Finish with crushed freeze-dried raspberries for colour. A bakery-bright, jewel-toned version.
• Chocolate-Hazelnut: Swap pistachios for toasted hazelnuts and add 1 tablespoon of cocoa powder to the filling. This becomes a winter option alongside Nutella.

Serving Notes

These festive cupcakes are best enjoyed within the first 4–6 hours for maximum crispness.

If you need to make them ahead:

• Bake nests + prepare syrup the day before.
• Fill and drizzle shortly before serving.

How to Store Pistachio Kataifi Cupcakes

• Unfilled Nests: Airtight container for up to 2 days.
• Filling: Keep in the fridge for up to 2 days.
• Assembled Cupcakes: best on the same day, but refrigerated leftovers still taste lovely (just softer).

Looking for more desserts that are simple but impressive? Check out the following recipes:

Kataifi Berry Tart

Lamington Cake

Golden Caramel Apple Charlotte

Final Thoughts

These Pistachio Kataifi Cupcakes look elaborate, but the method is wonderfully simple: buttery kataifi nests, a quick stovetop syrup, and a smooth cream filling that pipes like a dream. A perfect mix of textures and a hint of wanderlust, wrapped up in a dessert that still feels achievable at home.