Well, I know I’m a bit late for Easter, but I just had to share these little nests with you. Last week I was feeling in the mood to create a tasty chocolate treat for Easter. My brain wandered through a number of ideas before it settled on these Kataifi nests. I had bought a package of Kataifi in Greek Town a few months back and it was languishing in my freezer, waiting for the perfect occasion. I’m so glad that I did wait because these were a huge hit with my family, old and young alike! I used Cadbury mini eggs which boast a solid chocolate centre, but you could change this up with any other kinds of eggs you have hanging around your cupboard. For that matter, this recipe is a great excuse to use up any of the left-over Easter eggs you may still have.
For those of you unfamiliar with this Greek specialty, Kataifi is a shredded pastry that is packaged in long strands. It can be found in the freezer section of any Greek Deli or in any well-stocked grocery store, usually found next to the filo dough. It is highly versatile and can be used to make sweet or savoury dishes. I will be honest with you – this was the first time I had ever used this dough. After a couple of Youtube videos, I felt confident enough to tackle it, and guess what? It worked! I will most definitely use this pastry again.
I am bringing a huge platter of Kataifi nests over to Fiesta Friday this week. Hopefully the gang isn’t too tired of Easter eggs and will enjoy one or two more. We are whooping it up over at Angie’s new digs – FiestaFriday.net. My good buddy Hilda (of Along the Grapevine), and I have the pleasure of being your co-hosts this week. If you haven’t joined us before and aren’t too sure what to do, here are the guidelines. To join us all you have to do is click on the link below and then jump in and enjoy yourself. Be sure to stop by the other guests’ sites to like and comment till your hearts’ content.
Kataifi Easter Nests
½ pound kataifi pastry
½ pound unsalted butter, clarified
1 cup chocolate chips
48 mini eggs
1 cup sweetened coconut
Preheat oven to 375°.
To clarify butter, cut into chunks and place in saucepan over medium high. As butter melts, skim milk solids from the saucepan. Place clarified butter into a large bowl.
Shred the kataifi into smaller pieces (about 4 – 5 inches long), and place into the bowl with the butter. Incorporate the butter into the pastry using your hands. Do this gently enough so as not to crush the pastry.
Place a small handful of pastry into medium muffin tins. Press the pastry firmly to the shape of the muffin tin.
Bake the pastry at for 15 minutes or until golden. Remove from the oven and set aside.
Melt the chocolate chips in a double boiler over medium high heat. Place approximately 1 tablespoon melted chocolate into each of the pastry shells. Add 4 mini eggs to each tart shell.
To colour the shredded coconut, place ¼ cup of coconut into a small bowl. Add 1 drop of colour combined with ¼ teaspoon water. Mix the coconut and colour well, to incorporate.
Top each tart with one or two colours of coconut. Serve at room temperature.