Food & Cooking Recipes Dessert & Treats Recipes Phyllo Nests 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 17, 2019 Print Rate It Share Share Tweet Pin Email Photo: Sang An Yield: 12 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. Ingredients 3 tablespoons unsalted butter, melted, plus more for tin 8 ounces (½ package) kataifi, thawed 4 teaspoons sugar 1 teaspoon ground cinnamon, (optional) Jelly beans, for serving Directions 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. Rate it Print