These Puff Pastry Easter Nests are adorable and delicious springtime treats that look as charming as they taste. Made with simple ingredients and minimal effort, they’re easy to make and perfect for celebrating the season.
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Whether you’re serving these treats at a brunch, packing them in an Easter basket, or enjoying them as a sweet afternoon snack, these festive little nests are sure to bring smiles all around.
Ingredients
With just a few ingredients, you’ll be on your way to creating these puff pastry Easter nests in no time! Gather up the following:
- Puff pastry shells - use frozen puff pastry shells
- Chocolate - use bittersweet chocolate chips
- Heavy cream, unsalted butter and light corn syrup
- Candy eggs - I used malted candy eggs. You may also use chocolate eggs or jelly beans.
See recipe card for quantities.
Instructions
Bake Easter egg nests
The first thing you need to do to make these puff pastry Easter nests is bake the base. Just follow the baking directions on the box your puff pastry came in. I used Pepperidge Farm puff pastry, and here’s what their box said to do:
1 - Remove frozen puff pastry shells from packaging. Break along scored lines to separate the shells. Place on a baking sheet lined with parchment or a silicone baking mat. Bake at 425℉ (220℃) 18-20 minutes. Pastries will be puffed and golden brown.
2 - Cool on pan for 5 minutes. Use a knife to remove the middle to create a well in center of the pastry.
Assemble nests
Follow the instructions below to assemble the Easter egg nests:
1 - Place chocolate in a heat-resistant bowl. Combine heavy cream and corn syrup, place in microwave and bring to a low boil. (alternatively, heat in a saucepan over your stove top). Pour cream/corn syrup over chocolate. Let stand for 5 minutes, then whisk until smooth.
2 - Add softened butter to bowl. Stir until smooth. Allow filling to sit at room temperature to cool until it is firm enough to spread or pipe (approximately ½ hour).
3 - Pipe or spoon fudge filling into the well of each puff pastry shell.
4 - Place 3 - 4 candy eggs on top of fudge filling. Optional - add colorful sprinkles.
Variations
Feel free to replace the fudge filling with a flavor of your choice. Consider fruit jams, pastry cream, Nutella, cream cheese frosting, sweetened whipped cream, mango pastry cream, etc...
Equipment
Gather the following equipment to make these puff pastry Easter nests:
- Bowls, measuring cups and spoons
- Microwave-safe bowl or a saucepan to boil cream
- Rubber spatula
- Baking Sheet Pan
- Pastry bag or spoon - to add fudge filling to pastry nests
Storage
These Easter egg nests are best enjoyed the same day they're made, since puff pastry tends to lose its crispness fairly quickly. After the pastries cool, place in an airtight container and store at room temperature.
FAQ
Puff pastry is a light, flaky dough made by layering butter and dough over and over again. When it bakes, the water in the butter turns to steam, causing the layers to puff up and become crisp and airy. It’s used in both sweet and savory dishes, like croissants, turnovers, and appetizers.
More puff pastry desserts
Looking for more dessert ideas with puff pastry? Check out the following:
I hope you enjoy these Puff Pastry Easter Nests as much as my family and friends have over the years!
📋 Recipe
Puff Pastry Easter Nests
Equipment
- Bowls, measuring cups and spoons
- Microwave-safe bowl or a saucepan to boil cream
- Rubber spatula
- Baking Sheet Pan
- Pastry bag or spoon to add fudge to pastry nests
Ingredients
Pastry nests
- 6 Medium Puff pastry shells One 10 ounce package
Filling
- ¼ Cup Heavy Cream
- 1 Tablespoon Light Corn Syrup
- 4 Ounces Bittersweet Chocolate, chopped in chunks
- 2 Tablespoons Unsalted Butter softened
- 24 Small Chocolate filled eggs or malt egg candies
Instructions
Puff pastry nests
- Prepare a baking sheet pan by lining with parchment paper or a silicone baking mat.
- Note - the following instructions are for using a 10-ounce box of Pepperidge Farms puff pastry shells. If using a different brand, follow instructions on their box.
- Preheat oven to 425℉ (220℃)
- Remove frozen puff pastry shells from packaging.6 Medium Puff pastry shells
- Break along scored lines to separate the shells. Place on prepared baking sheet.
- Bake in preheated oven for 18-20 minutes. Pastries will be puffed and golden brown.
- Cool on pan for 5 minutes. Use a knife to remove the middle to create a well in center of the pastry.
Fudge filling
- Place chocolate in a large heat-resistant bowl.4 Ounces Bittersweet Chocolate, chopped in chunks
- Combine heavy cream and corn syrup in a microwave safe dish. Place in microwave and bring to a low boil. (alternatively, heat in a saucepan over your stove top).¼ Cup Heavy Cream, 1 Tablespoon Light Corn Syrup
- Pour cream/corn syrup over chocolate. Let stand for 5 minutes, then whisk until smooth.
- Add softened butter to bowl. Stir until smooth.2 Tablespoons Unsalted Butter
- Allow icing to sit at room temperature and cool until it is firm enough to spread or pipe (approximately ½ hour).
Assembly
- Pipe or spoon fudge icing into the well of each puff pastry shell.
- Place 3 - 4 candy eggs on top of fudge icing. Optional - add colorful sprinkles.24 Small Chocolate filled eggs
- Serve and enjoy.
Michelle says
My kids and I made these and your puff pastry bunny today. We had some much fun making and eating them.
Thank you for another kid friendly recipe.
dessertswithstephanie says
Hi Michelle, thank you for the feedback! So pleased you involved your children in making these.