Air Fryer Tahini and Honey Knafeh Nests with Labneh Mousse

Name: Air Fryer Tahini and Honey Knafeh Nests with Labneh Mousse
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 8 oz (225 g) shredded phyllo dough (kataifi), thawed if frozen, gently separated with your fingers so strands are loose; 3 tbsp (45 g) unsalted butter, melted and cooled slightly; 2 tbsp (30 g) tahini (sesame paste), stirred well to combine the oil; ⅓ cup (45 g) unsalted pistachios, finely chopped or ground; ¼ tsp (1½ g) kosher salt; 1 cup (230 g) labneh (strained yogurt), cold, from the refrigerator; ½ cup (120 ml) heavy cream, cold; 2 tbsp (30 g) honey; ½ tsp (2½ ml) rose water; 3 tbsp (25 g) unsalted pistachios, finely chopped, for garnish; ⅓ cup (80 g) honey, warmed gently (2–3 minutes over low heat)

From the MyKitchenBank Kitchen

Crispy, golden knafeh nests made with shredded phyllo and tahini, air-fried until crunchy and drizzled with warm honey. Topped with a fluffy labneh mousse infused with rose water and pistachios. A lighter, faster take on the traditional Middle Eastern dessert that delivers the same rich, nutty, and floral flavors with less oil.

Prep: 20 min
Cook: 18 min
Wait: 25 min
Total: 1 hr 3 min
Makes: 4 knafeh nests with mousse

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Ingredients

4 servings

For the knafeh nests
8 oz (225 g) shredded phyllo dough (kataifi), thawed if frozen, gently separated with your fingers so strands are loose
3 tbsp (45 g) unsalted butter, melted and cooled slightly
2 tbsp (30 g) tahini (sesame paste), stirred well to combine the oil
⅓ cup (45 g) unsalted pistachios, finely chopped or ground
¼ tsp (1.5 g) kosher salt
For the mousse
1 cup (230 g) labneh (strained yogurt), cold, from the refrigerator
½ cup (120 ml) heavy cream, cold
2 tbsp (30 g) honey
½ tsp (2.5 ml) rose water
3 tbsp (25 g) unsalted pistachios, finely chopped, for garnish
For serving
⅓ cup (80 g) honey, warmed gently (2–3 minutes over low heat)

Equipment (11)

Air fryer basket (4.2 to 5.8 quart / 4 to 5.5 L capacity)
Small bowl
Medium bowl
Large bowl
Whisk
Rubber spatula
Pastry brush or silicone brush
Small saucepan
Instant-read thermometer (optional)
Parchment paper (optional, for air fryer)
Four 4-inch (10 cm) ramekins or muffin tin (optional, for shaping)

Steps

Before you start

Have labneh chilled for at least 2 hours before starting (or use Greek yogurt strained overnight)
Preheat air fryer to 375°F (190°C) for 5 minutes
Measure all ingredients and have them ready—phyllo dries quickly once unwrapped
Prepare four 4-inch (10 cm) diameter oven-safe ramekins or custard cups if making shaped nests, or use muffin tins

1
Prepare the phyllo base
- In a small bowl, combine the melted butter with the tahini, stirring until smooth.
- Add the ground pistachios and salt, and mix well.
- In a large bowl, add the shredded phyllo strands and gently toss them with the tahini-butter mixture using your fingers, breaking apart any clumps so that every strand is lightly coated and separated.
- Be gentle to avoid compressing the phyllo—the goal is a light, airy texture.
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Ready when: phyllo strands are evenly coated and separated
Tip: Don't rush this step; evenly coating the phyllo ensures even browning in the air fryer and prevents dry spots.
2
Shape the nests (optional)
- If you want defined nest shapes, press the coated phyllo into four 4-inch (10 cm) ramekins or muffin cups, creating a thin base and sides.
- If making free-form nests, divide the coated phyllo into four equal portions and loosely mound them onto a piece of parchment paper, creating small nest-like bundles.
- For easier handling, you can line your air fryer basket with parchment paper.
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Ready when: phyllo is shaped and ready for the air fryer
Tip: Free-form nests are quicker and just as attractive; ramekins add a rustic appeal but are optional.
3
Air fry the nestsOven 375°F / 190°C
- Place the nests (in ramekins or directly on parchment) into the preheated 375°F (190°C) air fryer basket in a single layer.
- Air fry for 14–18 minutes, shaking or rotating the basket halfway through (at 7–9 minutes).
- Watch carefully toward the end; the phyllo should turn deep golden brown and crisp, not dark brown.
- If using ramekins, remove them after about 14 minutes and let the nests cool in the basket for 1–2 minutes, then carefully invert or slide them out onto a cooling rack.
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Ready when: phyllo is deep golden brown, crispy, and sounds crunchy when lightly tapped
Tip: Air fryer models vary; check at the 14-minute mark to prevent over-browning. The nests will harden further as they cool.
4
Cool the nests
- Transfer the nests to a wire cooling rack and let them rest for 10 minutes.
- They will continue to crisp up as they cool.
- Do not stack them while warm, or they will lose their crispness.
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Ready when: nests are completely cool and very crispy when tapped
Tip: Crisp nests are delicate; handle them gently once cooled. They can sit uncovered for several hours before serving.
5
Whip the labneh
- While the nests cool, pour the cold labneh into a medium bowl.
- Using a whisk or electric mixer on medium speed, whip the labneh for 2–3 minutes until it becomes pale and fluffy, increasing in volume by about 20%.
- This aerates the labneh and creates a mousse-like texture.
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Ready when: labneh is pale, fluffy, and has increased in volume
Tip: Don't over-whip or the labneh may separate. Stop as soon as it reaches a mousse-like consistency.
6
Whip the cream
- In a separate medium bowl, whip the cold heavy cream to soft peaks (it should form peaks that gently fall back when the whisk is lifted), about 2–3 minutes with an electric mixer on medium-high speed.
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Ready when: cream forms soft peaks and has nearly doubled in volume
Tip: Use very cold cream and a cold bowl for best results. Stop before stiff peaks or the cream may turn grainy.
7
Fold together the mousse
- Gently fold the whipped cream, honey, and rose water into the whipped labneh using a rubber spatula, making 3–4 sweeping folds until just combined.
- Do not overmix, or you will deflate the airy texture.
- The mousse should be light, creamy, and pale pink.
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Ready when: mousse is pale, fluffy, and shows no streaks of unmixed ingredients
Tip: Fold gently and stop as soon as the ingredients are combined—overworking will lose the mousse's airy texture.
8
Assemble and serve
- Place each cooled knafeh nest onto a serving plate or shallow bowl.
- Spoon or pipe a generous dollop of labneh mousse into the center of each nest.
- Drizzle the warm honey over the mousse and the exposed phyllo, allowing it to pool slightly in the nest.
- Scatter the chopped pistachios over the top as a garnish.
- Serve immediately while the nests are still crisp and the honey is warm.
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Tip: Assemble just before serving; the mousse will soften the nests slightly over a few minutes, which is part of the appeal, but they taste best when the phyllo is still mostly crisp.

Good to know

Tips

Air fryer models and basket sizes vary significantly. If your basket is smaller than 4 quarts (3.8 L), you may need to cook the nests in two batches or make smaller nests. Check at 12 minutes for the first time to avoid over-browning.
Phyllo dries out quickly once exposed to air. Keep it covered with a damp towel until you're ready to toss it with the tahini and butter mixture.
The contrast between crispy phyllo and creamy, cool mousse is essential to this dessert. Assemble just before serving, or the mousse will soften the nest—which is fine if you prefer a more tender texture, but the crisp-creamy interplay is the signature appeal.
Warm honey is key. Cold honey will set and become thick when it hits the cool mousse; warming it keeps it pourable and allows it to soak slightly into the phyllo while staying drizzled on top of the cream.

Make ahead

Labneh mousse can be made up to 4 hours ahead and refrigerated in an airtight container. Whip it gently with a fork for 30 seconds just before serving to restore some aeration. Knafeh nests can be air-fried up to 8 hours ahead and stored in an airtight container at room temperature; do not refrigerate or they will soften.

Storage & reheating

Knafeh nests: Store in an airtight container at room temperature for up to 2 days. They will soften slightly but remain tasty. Do not freeze or refrigerate, as moisture will make them soggy. Labneh mousse: Cover and refrigerate for up to 3 days. Not suitable for freezing. Warm honey: Use immediately or store in an airtight container at room temperature for up to 1 week; reheat gently before serving.

Substitutions

labneh (strained yogurt) → Greek yogurt (strained through cheesecloth for 4–8 hours until very thick). Greek yogurt mimics labneh's tangy creaminess. Straining removes excess whey so it whips to a mousse-like consistency.
rose water → 1 teaspoon of finely grated fresh lemon zest or 0.5 teaspoon of orange blossom water. Lemon zest adds brightness; orange blossom water keeps the floral note but with a different character. Both pair beautifully with tahini and honey.
unsalted pistachios → finely ground almonds or hazelnuts. Almonds and hazelnuts provide the same nutty, toasty flavor and crispy texture. Use the same amount.
shredded phyllo dough (kataifi) → thin shredded puff pastry or very fine wheat vermicelli noodles (slightly dampened with melted butter). Puff pastry will be flakier; vermicelli will create a more delicate, thread-like nest. Both require watching closely during air frying for even browning.