Nutty Nests

A super simple Easter treat

Hello! Today we’re making some classic Easter nests. This is such a fun, quick and easy bake, and also delicious! At my first proper pastry job, we used to make the most delicious hazelnut feuilletine, which we would use in other products. It would get layered with ganache and enrobed for chocolates, become the base for an entremet, and so on. It was delicious, and I would spend the entire day nibbling on it. I don’t really know why we never just served it as a product in itself. So I decided it was time to eat big slabs of crunchy, nutty, chocolatey goodness.

Today I’ve replaced the feuilletine with toasted kunafa pastry, as it’s having a moment right now (see the viral Dubai chocolate bars) and it looks quite bird’s nesty, but you can use whatever crunchy thing you like. Feuilletine, cornflakes or crushed shredded wheat all work well. Likewise, you can swap the nuts for any you fancy. I used hazelnuts, but pecans, almonds and peanuts would all be delicious. I’d recommend making your own praline. I have a whole post about it which you can read here but if you’re in a rush store bought praline paste or nut butter are both great.

This week we’re also making the Easter classic Simnel cake! I love fruitcake so much and this one is made extra special by the homemade slab of marzipan both in the centre and on top. This recipe is exclusively available for paid subscribers, so if that sounds like something you’re into, please consider becoming a paid subscriber. You’ll receive an exclusive recipe every week, plus access to the full archive of over 100 thoroughly tested cake and dessert recipes. And you'll be helping support me so I can continue creating and sharing recipes! 🩷

It’s just £5 a month or £50 for a whole year. To subscribe or upgrade, just hit the button below and join me for more cakey fun.

---

Nutty Nests

Ingredients - Makes about 10 nests

120g defrosted kunafa pastry OR 100g feuilletine, cornflakes or crushed shredded wheat

100g milk chocolate

50g dark chocolate

20g butter

100g hazelnut praline paste or nut butter

50g hazelnuts

Pinch of salt (the kunafa pastry is already quite salty so you might not need it, taste before adding)

To Decorate

30 mini eggs

Chocolate feathers, find a tutorial here

Method

1. Preheat the oven to 170°C fan (340°F).

2. Line two trays with baking paper

3. On one, spread out the kunafa pastry, on the other spread out the hazelnuts.

4. Bake both in the preheated oven for 10 minutes.

5. After 10 minutes, remove the hazelnuts.

6. Remove the kunafa from the oven, break it up and then return to the oven to bake for a further 10 minutes until golden brown.

7. Once cool, lightly crush it up with your hands and transfer to a bowl, keep the lined baking tray for later.

8. Finely chop the roasted hazelnuts, again, reserve the lined tray.

9. Gently melt both of the chocolates and the butter together.

10. Add the praline and chopped hazelnuts followed by the toasted kunafa, mix until combined, it might seem quite dry at first, just keep on mixing, if it starts to seize up, gently warm it until it’s pliable.

    

11. To make the nests scoop about 40g of the mixture onto a lined baking tray, about 6 per tray is a good amount.

12. Press down the centre with the back of an ice cream scoop or spoon and then use a round cutter to help give it a nice round shape, you can repeat the pressing down and rounding a few times if you want them to super super neat.

13. Add three eggs into the centre of each nest and a chocolate feather (if using).

    

14. Set in the fridge for 30 minutes.

15. Once set, they’re ready to go! These will keep at room temperature in an airtight container for up to a week.

I hope you enjoy this recipe and have a lovely Easter weekend! If you enjoyed this post and want to support my work please like, comment or share! It really helps my newsletter to grow so that I can continue to create and share free content. Thank you so much! 🩷