Puff Pastry Easter Nests
Servings: 12 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.