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Mini Egg Puff Pastry Easter Nests

Looking for a quick and cheerful Easter treat? These Mini Egg Puff Pastry Easter Nests are just the ticket. Easy to make in under 30 minutes, they combine crisp, golden pastry with gooey chocolate and a cheerful sprinkle of mini eggs to make celebration‑worthy Easter nests that look as good as they taste.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Vegan Recipes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Vegan Desserts
Cuisine English
Servings 12 nests
Calories 180 kcal

Equipment

1 oven tray
1 Pizza Cutter

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
  

  • 1 puff pastry sheet
  • 130 g hazelnut spread
  • 24 mini eggs
  • icing sugar

FOR THE VEGAN EGG WASH: (See note 1 for substitution)

  • 1 Tbsp dairy-free spread melted
  • 1 tsp dairy-free milk
  • 1 tsp maple syrup

Instructions
 

  • Preheat the oven to 200°C/400°F.
  • Line a baking tray lined with parchment paper (or use the sheet that comes with the puff pastry).
  • Roll out the puff pastry (it should measure 24x36cm / 9.4 x14inch).
    1 puff pastry sheet
  • Cut the puff pastry sheet in half across the shorter side (from one long edge to the other) to make two rectangles, each measuring 24 × 18 cm (9.4 × 7 inches).
  • Set aside about 1 heaped tablespoon of hazelnut spread for later. Spread the remaining hazelnut spread evenly over one rectangle, covering the entire surface right to the edges.
    130 g hazelnut spread
  • Place the other rectangle of puff pastry on top.
  • Using a pizza cutter or a sharp knife, cut into 12 strips about 1.5 cm (½ inch) wide, keeping them the full 24 cm (9.4 inch) length.
  • Twist each strip onto itself several times, pinching each end to seal it.
  • Coil each strip tightly into a nest shape, then tuck the end underneath. Don't hesitate to twist the strips again as you coil in case they have come loose. Arrange the nests on top of the oven tray, leaving plenty of space between them.
  • Make the egg wash: Mix together the melted dairy-free butter, milk, and maple syrup.
    1 Tbsp dairy-free spread, 1 tsp dairy-free milk, 1 tsp maple syrup
  • Brush the nests with egg wash.
  • Bake in the oven for 13 to 15 minutes until golden all over.
  • Leave to cool down completely before dusting with icing sugar.
    icing sugar
  • Add a little bit of hazelnut spread in the middle of each nest (this will help secure the mini eggs).
  • Top each nest with 2 mini eggs.
    24 mini eggs

Notes

Note 1: instead of the vegan egg wash you can use
  • A regular egg wash: beat 1 egg and 1 tablespoon of  water or milk.
  • Milk + sugar: brush each turnover with milk and dust with granulated sugar. 

Nutrition

Serving: 1nestCalories: 180kcalCarbohydrates: 16gProtein: 2gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gSodium: 63mgPotassium: 59mgFiber: 1gSugar: 6gVitamin A: 47IUVitamin C: 0.03mgCalcium: 15mgIron: 1mg

Find this recipe online:

Mini Egg Puff Pastry Easter Nests

https://theflexitarian.co.uk/recipe-items/mini-egg-puff-pastry-easter-nests/