Easter is such a wonderful time of the year. Long lunches, eating delicious food, chatting and enjoying each other’s company is always the order of the day. The food is plentiful and everyone has prepared their specialty which “you must try”. These Easter Egg Nests are new to our Easter celebrations but definitely they will make an appearance every year from now on.
These Easter Egg Nests
A version of these Easter Egg Nests appeared on someone’s blog but for the life of me I can’t find them again! If I remember correctly (and that’s in doubt!) the recipe I saw used store bought fresh tagliatelle but these Easter Egg Nests were just screaming at me to use my crostoli recipe.
Some Tips when making Easter Egg Nests
It’s a great idea if you can have some help when making these Easter Egg Nests. One can do the rolling and preparing the nests for frying while the other does the frying. If you have a pasta machine by all means use it to roll out the dough. However I don’t want you to be limited. I have made these Nests simply with a rolling pin and floured board – you don’t need a pasta machine to make these cute little Easter Egg Nests! Don’t be put off by the frying in hot oil. See the notes in the recipe regarding deep frying and shallow frying. Just be careful with the hot oil – we don’t want injuries!
Until now I had always made crostoli (or storch as we like to call them here) the way my mother had made them. However I think this has worked out so well even mum would have been impressed. These Easter Egg Nests are crunchy and moreish just as crostoli are but just in a cute, little shape! What do you think? Let me know if you make these Easter Egg Nests.
Buon Pasqua and Happy Easter!
More recipes for Easter
Easter Egg Nests
- 1 cup plain flour plus 1 or 2 tablespoons extra
- 1 tablespoon castor sugar
- pinch salt
- 1 egg lightly beaten
- 2 tablespoons brandy
- flavourless oil for frying
- icing sugar and coloured chocolate eggs for decorating
- In a bowl mix flour, sugar and salt. Make a well in the centre and drop in beaten egg and brandy.
- Gradually incorporate flour into the egg and brandy until it is all mixed. You may need to add a little more flour.
- Knead well for 3-5 minutes.
- Cover bowl with plastic wrap so the dough doesn't dry out and allow to rest for 30 minutes.
- Divide the dough into portions.
- On a floured surface, roll the dough out a little then fold in half and roll again. Rolling and folding about 5 times (just like pasta).
- Roll the dough out long and thin, approx 40cm(15in) x 12cm (5in). Stretch a little with your hands.
- Cut lengthwise into 12 strips. Take two long strips and wind loosely around into a circle tucking the ends into the middle to secure lightly. Repeat with remaining strips.
- Heat oil to 375°F/190°C (check notes regarding frying). Test with a little piece of dough - it should bubble and expand.
- Fry nests only a couple at a time, using forks keep the wayward strands in place.
- If you are shallow frying, turn over before they brown to much.
- When lightly golden. Remove and drain on absorbent paper.
- Allow to cool.
- Repeat with remaining dough.
- Dust with icing sugar and decorate with coloured chocolate eggs.
- If you have a pasta machine go ahead and roll out the dough with that - it will be so much faster. It's good to have help so that one of you roll out the dough and the other will fry the nests. Otherwise just prepare ¼ of the dough, heat the oil, fry the nests then turn the oil off while you prepare the next ¼ of the dough and continue.
- Cooking in lots of hot oil can be daunting. I don't own a deep fryer and I like to shallow fry these nests in oil about 2.5cm/1in deep in a large frying pan. But if you have a deep frying, by all means use that.
- Remember to choose a light flavoured oil - I like grapeseed or rice bran oil
- Nutritional information does NOT take into account the oil for frying nor the decorations you choose.