Preheat your oven to 200°C (gas mark 6, 180°Fan) and line a baking tray with parchment paper. You can use the included parchment paper that comes with shop-bought puff pastry.
Unroll the puff pastry sheet in a landscape position. Evenly spread Nutella over one half of the pastry, leaving the other half untouched.
1 Puff Pastry Sheet, 100 g Nutella
Fold the pastry over like a book and gently press it down. Then, use a sharp knife or pizza cutter to slice the pastry into strips. I cut mine into roughly 1.5cm each.
Pinch the two opposite ends of one strip and twist in the opposite direction 3-4 times. Repeat for all pastry strips.
After twisting each strip, roll it into a spiral (you can watch the video to see how I did this), then place it on a baking tray lined with parchment paper.
Brush the pastry with a whisked egg and bake in the oven for 10 to 12 minutes or until the pastry has puffed up and turned a golden-brown colour. Once baked, leave the nests to cool down.
1 Egg
After cooling, decorate with extra Nutella, melted chocolate, or buttercream. Finally, add mini eggs on top.
1 Pack Mini Eggs (80g), 12 tsp Chocolate Icing