Phyllo Nests

Phyllo Nests

AuthorJulie

½ pkg. kataifi, thawed if frozen (pre-shredded phyllo; sold frozen at Greek grocers and large supermarkets.)
3 tbsp butter, melted
2 tbsp sugar
pinch cinnamon (optional)
chocolate eggs, jelly beans or those pastel candied almonds you get wrapped in tuille at weddings

1

Preheat oven to 375°F. Pull the kataifi apart with your fingers or with scissors, tearing it into chunks a couple inches long. Toss it in a bowl with the butter, sugar and cinnamon.

2

Press into mini muffin cups, pressing the mixture loosely into the bottom and up the sides, to form a nest. Bake for about 10 minutes, until pale golden. Let cool and then fill with chocolate eggs or jelly beans.

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Ingredients

 ½ pkg. kataifi, thawed if frozen (pre-shredded phyllo; sold frozen at Greek grocers and large supermarkets.)
 3 tbsp butter, melted
 2 tbsp sugar
 pinch cinnamon (optional)
 chocolate eggs, jelly beans or those pastel candied almonds you get wrapped in tuille at weddings

Directions

1

Preheat oven to 375°F. Pull the kataifi apart with your fingers or with scissors, tearing it into chunks a couple inches long. Toss it in a bowl with the butter, sugar and cinnamon.

2

Press into mini muffin cups, pressing the mixture loosely into the bottom and up the sides, to form a nest. Bake for about 10 minutes, until pale golden. Let cool and then fill with chocolate eggs or jelly beans.

Phyllo Nests
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