Edible Easter Egg Nests

Edible Easter Egg Nests

They are the perfect little thing to put on your Easter table at each place setting. And they are completely edible

Kataifi is the name for shredded phyllo dough.  If your grocery store doesn’t have it, specialty delis usually do (I found fine in my local Italian deli)from Martha Stewart


  •     3 tablespoons unsalted butter, melted, plus more for tin

  •     8 ounces (1/2 package kataifi, thawed

  •     4 teaspoons sugar

  •     1 teaspoon ground cinnamon (optional)

  •     chocolate eggs or jelly beans for serving in the nests


  1. Preheat oven to 375 degrees F.  Brush a 12-cup muffin tin with butter. Pull phyllo into 1-inch bundles; cut bundles into 2-inch lengths. Place in a bowl; separate into a loose pile with fingers. Toss with butter, sugar and cinnamon, if using.

  2. Divide among 12 muffin cups; press into bottom and up sides. Cook until golden and crisp around the edges, 15 minutes or so. Let cool; fill with candies.

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