Ingredients Jump to Instructions ↓

  1. 1/2 cup finely chopped walnuts

  2. 1/2 teaspoon ground cinnamon

  3. 8 NESTLÉ BUTTERFINGER NestEggs , finely chopped PHYLLO NESTS

  4. 1/4 cup (1/2 stick) unsalted butter , melted

  5. 8 ounces (1/2 package) kataifi (shredded phyllo dough) , thawed according to package directions

  6. 1/4 cup granulated sugar

  7. 1 teaspoon ground cinnamon

  8. 18 NESTLÉ BUTTERFINGER NestEggs , wrapped

Instructions Jump to Ingredients ↑

  1. PREHEAT oven to 350° F. Lightly brush 12-cup muffin pan with melted butter. FOR FILLING: MIX nuts, sugar, cinnamon and chopped Nestlé NestEggs in medium bowl. Set aside. FOR PHYLLO NESTS: PULL phyllo into 1-inch-thick bundles; cut bundles into 2-inch lengths. Place phyllo in large mixer bowl and separate into a loose pile with fingers. Toss pile with sugar and cinnamon. Add remaining melted butter; toss pile. Divide phyllo mixture among muffin cups; press onto bottoms and up sides. FILL center of nests with 1 tablespoon walnut filling. BAKE for 12 to 15 minutes or until edges are golden and crispy. Let cool completely in pan; fill each nest with 3 wrapped Nestlé NestEggs. NESTLÉ Nesteggs are available March through mid-April.


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