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–+ servings
Five puff pastry Easter egg nests on a serving platter

Puff Pastry Easter Nests

These Puff Pastry Easter Nests are adorable and delicious springtime treats that look as charming as they taste.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 12 minutes
Assembly 30 minutes
Total Time 1 hour 2 minutes
Course Dessert
Cuisine American
Servings 6 Nests
Calories 354 kcal

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.

Nutrition

Calories: 354kcalCarbohydrates: 37gProtein: 3gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 52mgSodium: 134mgPotassium: 76mgFiber: 1gSugar: 14gVitamin A: 307IUVitamin C: 0.1mgCalcium: 26mgIron: 0.2mg
Keyword easter desserts, puff pastry nests
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