1. Prepare the Pastry

For Puff Pastry:

• Preheat oven to 400°F (200°C).
• Roll out puff pastry and cut into 12 equal squares or circles using a cookie cutter or knife.
• Gently press each piece into the cups of a muffin or mini tart pan, creating a nest-like shape.
• Prick the bottoms with a fork to prevent puffing.
• Brush with melted butter and sprinkle with sugar (if using).
• Bake for 12–15 minutes, or until puffed and golden brown.
• Remove from oven and let cool completely.

For Phyllo Dough:

• Preheat oven to 375°F (190°C).
• Layer 5–6 sheets of phyllo, brushing each layer lightly with melted butter.
• Cut into squares and press into muffin cups to form nests.
• Bake for 10–12 minutes, or until golden and crispy.
• Let cool before filling.

2. Make the Cream Filling

• In a chilled bowl, whip heavy cream until soft peaks form.
• Add mascarpone or cream cheese, powdered sugar, and vanilla extract.
• Continue whipping until smooth and fluffy. Do not overmix.

3. Assemble the Nests

• Spoon or pipe the cream filling into each cooled pastry nest.
• Top with mini chocolate eggs, candy, or fruit to resemble eggs in a nest.
• Sprinkle toasted coconut around the edges for a nest-like texture.
• Add mint leaves or edible flowers for a decorative finish.

4. Serve or Store

• Serve immediately or refrigerate for up to 3 hours.
• Best enjoyed the same day to maintain crispness.