Puff Pastry Easter Nests came together during a lively afternoon when the kitchen turned into a mini Easter craft studio. My niece arrived carrying a basket of pastel mini eggs, a friend brought a jar of Nutella for baking experiments, and the dining table slowly filled with ribbons and decorations for the upcoming brunch.
Someone suggested making an edible centerpiece that looked playful but required minimal effort. Puff pastry felt like the perfect starting point because it turns simple ingredients into something impressive with very little work.
The pastry thawed on the counter while music played and conversations drifted from table décor ideas to dessert planning. Spreading Nutella across the pastry felt like painting a canvas, and twisting the strips became a fun group activity.
Laughter filled the room as everyone tried to shape perfect spirals that resembled tiny nests. The tray slid into the oven and the scent of buttery pastry and chocolate quickly filled the kitchen.
Golden spirals emerged from the oven looking light and airy. Once cooled, each nest was filled with chocolate and topped with colorful mini eggs. The finished tray looked cheerful and perfect for a spring dessert table, ready to be shared with family and friends.
Short Description
Flaky puff pastry spirals filled with Nutella and topped with mini eggs, creating a simple and festive Easter dessert.
Key Ingredients
- 1 puff pastry sheet
- 100 g Nutella
- 1 egg
- 80 g mini eggs
- 12 teaspoons chocolate icing or extra Nutella
Tools Needed
- Baking tray
- Parchment paper
- Pastry brush
- Sharp knife or pizza cutter
Cooking Instructions
Step 1: Prepare the Pastry
Preheat oven to 200°C or 180°C fan and line a tray with parchment. Thaw puff pastry until soft but still cool.
Step 2: Fill and Fold
Spread Nutella over half the pastry and fold it over like a book to seal the filling.
Step 3: Slice and Twist
Cut pastry into 1.5 cm strips and twist each strip 3 to 4 times.
Step 4: Shape Nests
Roll twisted strips into spiral nests and place spaced apart on tray.
Step 5: Bake Until Golden
Brush with whisked egg and bake 10 to 12 minutes until puffed and golden, then cool completely.
Step 6: Fill and Decorate
Pipe Nutella or icing into centers and top with mini eggs.
Why You’ll Love This Recipe
Quick and beginner friendly
Perfect festive presentation
Minimal ingredients required
Fun for kids and families
Mistakes to Avoid & Solutions
Warm pastry becomes sticky. Keep pastry cool while working.
Overfilling causes leaks. Spread Nutella thinly.
Underbaking results in soggy pastry. Bake until golden and puffed.
Decorating warm pastry melts filling. Cool completely before topping.
Serving and Pairing Suggestions
Serve with tea or coffee
Arrange on Easter dessert platters
Present as edible table décor
Pair with hot chocolate
Storage and Reheating Tips
Store in airtight container up to 2 days
Reheat in oven 5 minutes for crisp texture
Avoid refrigerating to prevent sogginess
FAQs
1. Can another spread replace Nutella?
Yes, try peanut butter or cookie butter.
2. Can frozen puff pastry be used?
Yes, thaw before using.
3. Can nests be made ahead?
Bake earlier and decorate before serving.
4. Why twist the pastry strips?
Twisting helps create the nest shape and texture.
5. Can white chocolate icing be used?
Yes, it adds a sweeter flavor.
Tips & Tricks
Use chilled pastry for easier shaping.
Bake one tray at a time for even puffing.
Recipe Variations
Berry Version: Add fresh raspberries after baking for a fruity twist.
Peanut Butter Version: Replace Nutella with peanut butter spread.
White Chocolate Version: Pipe melted white chocolate instead of Nutella.
Final Thoughts
These pastry nests bring playful charm to spring gatherings and make dessert tables feel cheerful and bright. Their flaky texture and chocolate filling create a treat that looks impressive yet stays simple to prepare.
Making them turns a relaxed afternoon into a creative baking session filled with laughter and sweet aromas. Each tray feels ready for celebration and sharing.
Easy Puff Pastry Easter Nests
Ingredients
- 1 puff pastry sheet
- 100 g Nutella
- 1 egg
- 80 g mini eggs
- 12 teaspoons chocolate icing or extra Nutella
Instructions
- Preheat oven to 200°C or 180°C fan, line a tray and thaw puff pastry until soft but cool.
- Spread Nutella over half the pastry and fold over to seal.
- Cut into 1.5 cm strips and twist each strip 3 to 4 times.
- Roll twisted strips into spiral nests and place spaced on tray.
- Brush with egg and bake 10 to 12 minutes until puffed and golden, then cool.
- Pipe Nutella or icing into centers and top with mini eggs.
