Go Back Email Link
Photo of kataifi Easter nests on a plate.

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
Cook Time 10 minutes
Total Time 29 minutes
Course Dessert
Cuisine American, Greek
Servings 8
Calories 142 kcal

Ingredients
  

  • 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
    Photo of the buttered kataifi dough in a pan.
  • 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.
    Photo of the kataifi dough inside the muffin pan before baking.
  • Bake the kataifi nests for 10-12 minutes until golden brown.
    Photo of the muffin pan with baked kataifi nests.
  • 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.
    Photo of the homemade whipped cream in a bowl.
  • 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
Tried this recipe?Let us know how it was!