Edible Easter Egg Nests

These little bird nests are perfect for your festive spring celebrations. The nests are light, sweet, and crispy. They are delicious after a big meal, or when a lot of chocolate has already been consumed on Easter!

From start to finish, this recipe takes half an hour to make and can be eaten minutes later. It is easy to make with children too. The hardest part is finding the main ingredient — the pre-shredded phyllo, also known as Kataifi, which is sold frozen at Greek, Turkish, or Middle Eastern grocers or at large supermarkets.

Ingredients :

-Kataifi, pre-shredded phyllo / filo — 1/2 a package
-25 grams melted unsalted butter + extra for greasing the muffin tin
-3 teaspoons unrefined sugar
-1 teaspoon ground cinnamon
-chocolate eggs or jelly beans

Steps :

  • Defrost the Kataifi dough
  • Preheat the oven to 190C of 375F
  • In a saucepan, melt all the butter, then use a pastry brush to grease the muffin tin with part of it
  • Add the sugar and cinnamon to the melted butter and stir to combine
  • Cut the Kataifi in half, (you will only use about 1/2 kg of the phyllo), and then pull into 1 inch thick bundles.  Cut those bundles into roughly 2-3 inch segments. (It is like working with unruly hair — we found working with scissors was easiest.)
  • In a bowl, combine the melted butter mixture with the Kataifi. Mix well.
  • Place into the muffin cups, be sure to push down and line the sides, leaving a space in the centre for eggs once cooled
  • Bake in the oven for 10-15 minutes until light golden brown
  • Once cool, add the chocolate eggs, (we liked these and these), or jelly beans

Enjoy this Easter treat with your family.

Lara x


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