Little Edible Easter Egg Nests

Little Edible Easter Egg Nests

This is a fabulous idea from the creative team at Antoniou Pastry in Sydney. I've changed a couple of things to make these even more gorgeous and not quite so sweetšŸ‘ŒšŸ¼but theĀ original idea is intact.

Ā 

INGREDIENTS FOR 12 TARTS

25gm room temperature butter for greasing tins
Ā½ x 375gm packet Antoniou Kataifi Pastry
65g unsalted butter, meltedĀ for mixing with pastry

Ā¾Ā cup caster sugar
Ā¾Ā cup just boiled water

80gm Hazelnut Spread
180ml thickened cream

Candied mini Easter eggs

METHOD

  1. Remove Kataifi PastryĀ from fridge at least 2 hours before use to bring it up to room temperature in its packet.
  2. Preheat oven to 180C. Lightly greaseĀ a 12 hole muffin tins with a thin layer of room temperature butter.
  3. Make syrup. Briefly stir sugar and water in a small saucepan over medium heat, until sugar dissolves. Allow to simmer gently for 7 minutes to reduce slightly. Remove from heat and allow to cool.
  4. To makeĀ tart cases, separate and tear the Kataifi Pastry into pieces, approximately 3cm long (or use a knife to cut it). Place in a large mixing bowl and pour the melted yellow (clear-ish) butter over it (dispose of the watery white whey). UsingĀ clean hands combine butterĀ and pastry strands until well coated. Divide Katafi evenly between muffin wells. Press pastry strands down and slightly outwards towards the sides to create nest shapes.
  5. Bake for 30 minutes, or until the pastry is golden. Remove from the oven and pour a tablespoon of sugar syrup over each 'nest'. Allow to cool.
  6. Place the Chocolate Hazelnut spread in large bowl with thickened cream. Whisk together until the mixture holds its shape. Spoon chocolate cream into each nest and top with Easter eggs.

COOKS NOTES

Double the recipe to use the whole packet of pastry.

Cono Gelatos Hazelnut chocolate spread is a real treat - made here in Perth.

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