Last minute quick dessert; if you get some kataifi dough (available in the frozen section of specialty supermarkets, ethnic stores or online), let it defrost overnight in the fridge. You can put together this bite-size dessert in a jiffy.
Extra-crunchy and buttery, gooey from the warm melting cheese, laced with a touch of honey, crowned by a glorious chocolate egg, what more would one want or need from an Easter little-sweet something?
INGREDIENTS: Quantity will make at least 12 nests and can be multiplied.
- 1/2 package of frozen kataifi dough (shredded phyllo), defrosted
- 2 large slices of white sweet cheese (can substitute mascarpone or ricotta)
- honey or syrup, as needed
- 1/2 stick of melted butter (will have leftovers)
- 12 chocolate eggs
- Defrost the kataifi dough in the fridge overnight; the dough will be fine in the fridge in the package for a couple of weeks. When ready to start, remove it from the package (a small portion) and grab a small rope at a time; coil it around two fingers like yarn until a nest is formed and place the nest in a mini-muffin cup. Repeat till the pan is full; set it aside for one hour until the dough dried out a bit, covering the muffin pan with another similar pan to apply pressure on the shaped nests.
- Melt the butter and set it aside. Preheat the oven to 350F (180 C) and when ready to bake, pour 2 teaspoons of melted butter or oil onto each formed nest. Bake until the nests are golden-brown (caramel color).
- Using a small cookie cutter, cut round shapes in the cheese. Place one shape of cheese in the middle of each nest and insert back in the oven to melt the cheese, about 5 minutes.
- Serve warm or at room temperature with a drizzle of honey and garnish each mini-nest with a chocolate egg.
This cheese is specially made for Arabic sweets and desserts as it has no salt. It is available at all Middle-Eastern stores.