1 hour ago, Thanks for the Crepes said:I thought it started with a K. It is so hard dealing with languages one doesn't speak at all. What Turkuaz has is like this picture, and it looks very good. I will buy some later when I get room in the freezer because it comes in a big wheel of a package like you see in the link. It does not look soggy, like some I have seen,but crispy and very delicious. It looks like your example where you made it, with a great crispy texture!
Is the linked photo "songbird's nest"?
Make sure that the pastry is not cheese filled if you plan on freezing it (nut filling freezes fine). Cheese filling is best fresh, but can be refrigerated, and then reheated a low oven. If it is nut filled, it should be shelf stable for a good while.
Your photo is more akin to knafeh mabruma. Esh el bulbuls really looks like little nests.
Edit: This video causes me an itch to make some baklavas.
