Name: Bird Nests with Chocolate or Marzipan Eggs
Cook time: 30 min
Ingredients: 1 lb Kataifi shredded dough; 1 cup (2 sticks) unsalted butter melted; 1/2 cup coarsely grounded almonds; 1/8 cup granulated sugar; 1 to 3 tbsp Rose water; 1 tsp unsweetened coco powder; 2 cups super fine almond flour; 1 1/2 cups powdered sugar plus extra to work the almond paste; 1/3 cup light syrup; Yellow gel food coloring; 4 oz Almond bark; 1 cup water; ½ cup granulated sugar; 1 tbsp rose water; Please refer to my homemade sugar syrup, link above.; About 1 cup pretzel eggs or chocolate eggs

It’s so much fun to make these nests. The bird nests were made with Kataifi shredded dough and the eggs were made with Marzipan and coated with melted almond bark.

These bird nests are served with pretzel eggs or chocolate eggs. They are the easiest one to make. If you have your sugar syrup prepared ahead of time then you only need to make the bird nests

For my homemade sugar syrup used in this recipe, please check it out here: https://www.myexcellentdegustations.com/homemade-sugar-syrup/

Bird Nests with Chocolate or Marzipan Eggs

Cook Time 30 minutes

Servings 22

Author LDS’s Mom

Ingredients

For the bird Nests

1 lb Kataifi shredded dough
1 cup (2 sticks) unsalted butter melted

For the almond filling

1/2 cup coarsely grounded almonds
1/8 cup granulated sugar
1 to 3 tbsp Rose water
1 tsp unsweetened coco powder

For the Marzipan(or almond paste) eggs

2 cups super fine almond flour
1 1/2 cups powdered sugar plus extra to work the almond paste
1/3 cup light syrup
Yellow gel food coloring
4 oz Almond bark

For the light syrup

1 cup water
½ cup granulated sugar
1 tbsp rose water

For the Sugar syrup

Please refer to my homemade sugar syrup, link above.

Chocolate eggs

About 1 cup pretzel eggs or chocolate eggs

Instructions

First thaw the Kataifi shredded dough by allowing it to stand at room temperature for 2 hours before using.
Prepare the light syrup by pouring water and sugar in a saucepan over medium high heat.
Bring to a boil, then reduce the heat to low and let simmer for 10 minutes then add in rose water. Let cool.
Prepare sugar syrup, please refer to my homemade sugar syrup link above. This can be made ahead of time.
Prepare the marzipan by sifting almond flour and powdered sugar in a large bowl.
Add light syrup 1 tablespoon at the time and put your hands in the bowl to feel the texture. You should add just enough syrup to have a paste, you may not need to use all the light syrup. The almond paste should not stick to the hands if the amount of syrup added is correct. If it sticks to the hands, work out the almond paste with powdered sugar.
Take about 1/3 cup of the almond paste or marzipan and add a small amount of yellow gel food coloring to it. Mix well to obtain a nice yellow marzipan.
Make very small balls that will be simulated to egg yolks, about 22 balls.
To make the simulated eggs, take a small amount of white marzipan, flatten it between hands and put the yellow marzipan ball in the center.
Cover the yellow ball with the white marzipan and shape the marzipan egg. Do the same steps until you deplete the marzipan. Let chill for at least 15 minutes.
Melt almond bark according to package.
Dip each simulated egg in the almond bark and put on a wire rack, placed on a baking sheet to catch the excess. Let set at room temperature for few minutes then refrigerate later.
Prepare the Almond filling ingredients by mixing all the ingredients. Note that the rose water should be added 1 spoon at the time until obtain a nice paste. Set aside.
Now lets get back to the bird nests. Remove a small amount of Kataifi shredded dough and loosen by gently pulling strands with both hands working in opposite directions.
Take a small amount of the shredded dough to make a nest.
Form a nest shape.
Place the nest in a cupcake pan.
Brush generously with melted butter.
Put about 1 tablespoon of the almond filling in the center.
Press on the almond filling with hands to form the inside of the nest.
Complete all the shredded dough.
Bake in a 350 °F preheated oven for about 25 to 30 minutes or until golden.
Dip the Bird nests in the sugar syrup, then drain.
Serve the Bird Nests with Marzipan eggs or chocolate eggs.