Robin Nests with Whipped Cream Filling - the perfect Spring and Easter treat! Flaky layers of baked phyllo dough cradle creamy, whipped filling topped by toasted coconut and rich chocolate eggs. Bake up a beautiful dessert for Spring and Easter in just minutes!
Divide the Puff Pastry Dough
Take the puff pastry dough and spread it out on your counter. Then use a pizza cutter to cut the dough into 12 pieces by cutting it in thirds on the smaller side of the dough sheet and then in fourths on the larger side o the dough sheet.
Put the Dough into a Muffin Tin
I used a standard 12-cup muffin tin. I took each piece of dough and slightly stretched it both ways, then put it in the muffin tin. I sprayed the tin first with non-stick spray. I folded the edges of the dough up over the top of the tin.
Whip the egg and water in a small bowl and brush the mixture on the dough. This gives the dough the golden color as it bakes.
How to Toast Coconut
While the dough was cooking in the oven, I spread a cup of coconut on a baking sheet and popped it in the same over. Both are baked at 350-degrees. After 10 minutes both the puff pastry dough cups and the coconut was done.
Make the Filling
The filling is so easy to make. While the puff pastry dough cups and coconut baked I made the filling. One cup of milk, 2 cups of heavy cream and one box of vanilla pudding. Mix until stiff peaks appear.
Assemble the Nests
Once the puff pastry cups were completely cooled, I put them on a plate and scooped a scoop of the filling into each one. Then sprinkled a little bit of the coconut on each and added three chocolate eggs. So easy!
Make Ahead and Save Time
You can make this recipe the day before. Just store the puff pastry dough cups in an air-tight container and keep the filling in a sealed container in your fridge. Then assemble the nests right before your dinner or event!