These Bird’s Nest Cookies are fried pastry cookies that are super cute and perfect for Easter celebrations!! These cookies new to our Easter celebrations but definitely they will make an appearance every year from now on.
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” like my Pastiera and Italian Easter Bread.
Why you love this recipe
A version of these Bird’s Nest Cookies 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 Bird’s Nest Cookies were just screaming at me to use my crostoli recipe.
Fried pastry is always a hit. And when it’s dusted with powdered sugar and cute as a button, you just know everyone will go crazy!!
These are crispy and light and perfect for celebrating and sharing. Attractive to children but even adults will enjoy these Bird’s Nest Cookies!!
The beauty about this recipe is that you’ll just need basic ingredients.
- plain all purpose flour
- brandy or other wine
Plus clean, flavorless oil such as grapeseed or sunflower for frying and powdered sugar and colorful eggs for decorating.
This recipe requires frying in hot oil which can be daunting. I shallow fry in approx 1 inch/2.5cm oil using a frying pan with high sides. Use a deep fryer if that’s what you prefer.
- Mix the dough, knead well and allow to rest.
- Thinly roll out small portions of the dough and cut into tagliatelle strips.
- Wind the dough strips into circles and cover with a cloth.
- Heat the oil to 375°F/190°C.
- Fry turning over once, until dough bubbles and is light golden in color.
- Drain and cool on paper towels, then dust with powdered sugar and decorate with colored eggs.
Tips for Success and FAQ’s
It’s a great idea if you can have some help when making these Bird’s Nest Cookies. 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 Bird’s Nest Cookies!
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!
Absolutely! Once cooled, store in an airtight container for up to a week. Dust with powdered sugar and decorate with eggs before serving.
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 Bird’s Nest Cookies 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 Bird’s Nest Cookies.
Be sure to also try my savory Italian Pie which is another fantastic Easter treat in my house.
More recipes for Easter
Bird’s Nest Cookies recipe
- 1 cup plain all purpose flour plus 1 or 2 tablespoons extra
- 1 tablespoon castor sugar
- pinch salt
- 1 egg lightly beaten
- 2 tablespoons brandy or white wine
- flavourless oil for frying
- powdered sugar and colored 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.