Speckled jelly-bean "eggs" in a crispy phyllo nest make for a sweetly seasonal dessert. Use kataifi, pre-shredded phyllo, which is sold frozen at Greek grocers and large supermarkets.
- Yield: Makes 12
Photography: Sang An
Source: Martha Stewart Living, April 2003
- 3 tablespoons unsalted butter, melted, plus more for tin
- 8 ounces (1/2 package) kataifi, thawed
- 4 teaspoons sugar
- 1 teaspoon ground cinnamon, (optional)
- Jelly beans, for serving
Preheat oven to 375 degrees. Brush a 12-cup muffin tin with butter. Pull phyllo into 1-inch-thick bundles; cut bundles into 2-inch lengths. Place in a bowl; separate into a loose pile with fingers. Toss with butter, sugar, and cinnamon, if using.
Divide among 12 muffin cups; press into bottom and up sides. Cook until golden and crisp around the edges, 15 to 20 minutes. Let cool; fill with jelly beans.