These Puff Pastry Easter Nests are filled with Nutella, topped with chocolate buttercream and a variety of mini eggs.
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Puff Pastry
So, for this recipe, I used shop-bought puff pastry. It is just so much easier and quicker, and it still tastes delicious.
You do need to use puff pastry. Using another type of pastry like shortcrust or filo won’t work for this recipe.
You do need two sheets of pastry, so if you are buying it you will need to buy two. If you want to make your pastry you can 100% do this too.
Related Recipes
Nutella
I used Nutella as the filling for these Easter nests, it is chocolatey, hazelnutty and utterly perfect.
Any kind of spread would work perfectly for these Puff Pastry Easter Nests. You could use a Biscoff spread, the crunchy one would be delicious with it.
Baking
The nests need to be baked in the oven for around 10-15 minutes. Until they have puffed up and are golden brown in colour. When you take them out of the oven, they should look almost striped with the Nutella.
Buttercream
I went with chocolate buttercream for the topping of these puff pastry nests, only because I had some leftover from another bake I was working on.
There are so many delicious flavours of buttercream you could use. You could make Nutella buttercream to match the Nutella spread in the nests, or Biscoff if you have used Biscoff spread instead of Nutella. You could also leave the buttercream off entirely.
To make the buttercream beat the butter, icing sugar and cocoa powder in a bowl until it is fully combined and smooth.
Pop it into your piping bag with your favourite piping tip; I used a 1M Piping tip.
Mini Eggs
You can top the buttercream with any kind of Mini Eggs you fancy. I went with traditional Cadbury Mini Eggs because they are just utterly epic and I used some Smartie Mini Eggs too. The possibilities and combinations of eggs you can use are endless, what about some Milky Bar Mini Eggs, Kinder Bueno Mini Eggs or even Mini Creme Eggs?
Alternatives
If you want to use a different kind of spread in the centre of the nests you can. Just use the same amount of spread.
You can make any kind of buttercream to top the nests, such as Biscoff or Nutella buttercream. To do this just beat 100g of Unsalted Butter with 200g of Icing Sugar and 50g of your chosen spread. Beat until it comes together and is smooth and if you need to add 1 tablespoon of milk and beat again. Repeat until you get the desired consistency.
Equipment
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Puff Pastry Easter Nests
Ingredients
For the Puff Pastry Nests
- 640 g Puff Pastry (2 Ready Roll Puff Pastry)
- 400 g Nutella
- 20 ml Whole Milk
For the Buttercream
- 150 g Unsalted Butter
- 250 g Icing Sugar
- 50 g Cocoa Powder
- 1 tsp Vanilla Extract
- 3-4 tbsp Whole Milk (Optional)
- Mini Eggs
Instructions
To Make the Puff Pastry Easter Nests
- Preheat your oven to 180C/160C Fan and line your oven tray with baking parchment
- Add the Nutella to a heatproof bowl and soften in the microwave for 10-15 seconds. This will make it easier to spread.
- Place one puff pastry sheet on your baking parchment and spread the Nutella on top.
- Place the second puff pastry sheet on top.
- Using a sharp knife or pizza roller, cut the puff pastry into strips.
- Twist each strip and roll it into a spiral. Place onto your baking tray leaving a space between each one as they will puff up in the oven.
- Brush the tops and sides of each spiral with milk.
- Bake in the oven for 10-15 minutes or until golden brown.
- Leave to cool for 15-20 minutes on the baking tray before moving to a wire cooling rack to cool fully.
To Make the Buttercream
- Beat the unsalted butter, icing sugar, cocoa powder and vanilla extract in a large bowl until all the ingredients are combined and smooth.
- If the buttercream is too thick add in 1tbsp of milk and beat again. Repeat until the buttercream is the desired consistency.
- Pipe the buttercream onto the top of your puff pastry spirals and decorate with Mini Eggs.
Notes
- These Puff Pastry Easter Nests will last for 3+ days in an airtight container.
