Kataifi Easter Nests

These easy kataifi Easter nests recipe is the most fun activity for the whole family. Buttery and crispy kataifi cups filled with homemade whipped cream and topped with chocolate eggs.

What’s Kataifi?

Kataifi, in Greek (καταϊφι) is a shredded phyllo pastry used for a variety of desserts mainly in Turkey (kadayif), Middle Eastern countries (kanafeh) and Greece. If you have been following along for a while, then you would have probably checked my kataifi cheesecake recipe. Unlike phyllo dough, kataifi is not as popular but it can be so versatile. When mixed and baked with butter it makes the perfect crispy and buttery bite. Homemade whipped cream provides an airy and light text. Lastly, no introduction is really needed for the mini chocolate eggs; they’re delicious and super cute at the same time. These Easter nests are a great way to use kataifi and make for such a fun family activity.

Ingredients for Kataifi Easter Nests

• Kataifi: It might be difficult to find it in groceries stores, so I suggest looking at Amazon or your local Mediterranean store. One of the brands I genuinely love and use is the Fillo Factory (not sponsored).
• Heavy Cream: Use chilled full fat cream for a richer and creamier texture. Light heavy cream will also work but the whipping cream will be lighter. Alternatively, store-bought whipped cream is also fine.
• Mini Chocolate Eggs: Cadbury mini eggs are my personal favorite (not sponsored) but any good quality chocolate eggs will work fine.

How to make Kataifi Easter Nests

To make these Easter nests, grease and fill a large muffin pan with buttered kataifi dough. Bake until golden brown and let it cool down. In the meantime, whip the cold heavy cream, powdered sugar and vanilla extract until stiff peaks are formed. Fill the baked cups with the homemade whipped cream and top with mini chocolate eggs. Serve cold!

Make Ahead & Storage Instructions

You can prepare both the nests and the homemade whipped cream one day in advance and keep them refrigerated separately. If the whipped cream separates, whisk it until it is smooth and then proceed with the recipe as shown. Leftover whipped cream will freeze well. Thaw it overnight the day before using. Kataifi Easter nests will keep fresh for up to two days refrigerated in an airtight container.

If you are looking for a fun yet easy Easter dessert recipe, this one is a keeper! Crispy baked nests filled with rich whipped cream and topped with mini chocolate eggs will put a smile on your face. If you give this recipe a try, leave us a comment below sharing your feedback. Happy baking!

More Recipes to Try:

• Kataifi Cheesecake with Walnuts and Pistachios
• Greek Ekmek Kataifi with Pistachios
• Greek Easter Orange Cookies – Koulourakia Portokaliou
• Tsoureki – Greek Easter Sweet Bread
• Fresh Red Wine Cherry Tart

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Kataifi Easter Nests

Christianna | Siftnwhisk

These easy kataifi Easter nests recipe is the most fun activity for the whole family. Buttery and crispy kataifi cups filled with homemade whipped cream and topped with chocolate eggs.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 29 minutes mins

Course Dessert

Cuisine American, Greek

Servings 8

Calories 142 kcal

Ingredients

  

1x2x3x

• 8 oz Kataifi Dough
• 2 tbsp Butter melted
• 1 cup Heavy Cream chilled
• 1/4 cup Powdered Sugar sifted
• 1/2 tsp Vanilla Extract
• Mini Speckled Chocolate Eggs

Instructions

 

• Preheat oven to 375°F(190C).
• Grease a 6 cup large muffin pan and set aside.
• Gently, work the kataifi dough with your hands, spreading the strands out until they are fluffy.
  8 oz Kataifi Dough
• Drizzle the melted butter on top of the kataifi making sure it is evenly coated.
  2 tbsp Butter
  
• Pinch a handful of kataifi dough and press it into the greased muffin tin. Form a nest by pressing down the center. Repeat with remaining kataifi dough.
  
• Bake the kataifi nests for 10-12 minutes until golden brown.
  
• In the meantime, in a stand mixer add the cold heavy cream, the powdered sugar and pure vanilla extract.
  1 cup Heavy Cream, 1/4 cup Powdered Sugar, 1/2 tsp Vanilla Extract
• Mix on high speed for 3 to 4 minutes or until stiff peaks are formed.
  
• Refrigerate homemade whipped cream until ready to use.
• Remove baked kataifi nests from the muffin pan when completely cooled down and fill with the homemade whipped cream.
• Top with mini speckled chocolate eggs.
  Mini Speckled Chocolate Eggs
• Serve chilled!

Notes

• Make Ahead & Storage Instructions: You can prepare both the nests and the homemade whipped cream one day in advance and keep them refrigerated separately. If the whipped cream separates, whisk it until it is smooth and then proceed with the recipe as shown. Leftover whipped cream will freeze well. Thaw it overnight the day before using.
• Kataifi Easter nests will keep fresh for up to two days refrigerated in an airtight container.

Nutrition

Calories: 142kcalCarbohydrates: 5gProtein: 1gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 41mgSodium: 31mgPotassium: 30mgSugar: 5gVitamin A: 525IUVitamin C: 1mgCalcium: 21mgIron: 1mg

Keyword chocolate eggs, Easter, kataifi pastry, whipped cream

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