Easter Bunny Twists Pastry

Last Easter morning, my kitchen smelled like cinnamon sugar and butter when my niece burst in asking if we could make something adorable. We spent the whole morning twisting puff pastry into bunny ears, laughing when some looked more like moose antlers than rabbit ears. Now they are the first thing she asks for whenever spring arrives.

I brought a batch to my book club brunch last April and watched three grown women squeal over bunny shaped pastries before even taking a bite. Sometimes the cutest foods are the ones that bring out the most joy in adults, not just children.

Ingredients

• 1 sheet puff pastry (250 g): Thawed completely but still cold to the touch keeps the butter layers intact for maximum puff
• 2 tbsp unsalted butter, melted: Brush this generously as the glue that holds your cinnamon sugar magic
• 2 tbsp granulated sugar: Mixed with cinnamon for that classic pairing we all crave
• 1 tsp ground cinnamon: The warm spice that makes these taste like comfort and celebration
• 2 tbsp icing sugar: Whisked with milk for a sweet drizzle that makes everything look finished
• 1 tsp milk: Add gradually until your icing reaches the perfect pourable consistency
• Colored sprinkles or pearl sugar: That extra touch of festivity that makes these feel special

Instructions

Prepare your baking station:

Preheat oven to 190°C (375°F) and line a baking tray with parchment paper so nothing sticks.

Roll and season the pastry:

Roll out puff pastry on a lightly floured surface, brush with melted butter, then sprinkle evenly with cinnamon sugar mixture.

Shape your bunny ears:

Cut pastry into 12 strips, twist each strip in opposite directions, then form a loop at the bottom to create ear shapes.

Bake to golden perfection:

Place twists on tray pressing ends gently, then bake 12 to 15 minutes until puffed and beautifully golden brown.

Add the finishing touches:

Cool slightly, drizzle with icing made from icing sugar and milk, then add sprinkles while still slightly sticky.

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My daughter insisted on making bunny tails with mini marshmallows at the base, and honestly the result was so charming I cannot recommend this enough.

Making Ahead

You can cut and twist these up to a day ahead, keeping them covered in the fridge until ready to bake. The cinnamon sugar might dissolve slightly but they still taste incredible.

Flavor Variations

Swap the cinnamon for cocoa powder when you need chocolate versions, or try lemon zest instead for a bright spring twist. The shaping possibilities stay the same while the flavor profile shifts completely.

Serving Suggestions

These pair beautifully alongside fresh fruit and coffee for a casual brunch, or arrange them on a platter with dyed eggs for an Easter dessert display. They are best enjoyed within a few hours while still crisp and warm.

• Have everything ready before you start shaping since the pastry softens quickly
• Work with one strip at a time if your kitchen runs warm
• Let the glaze set completely before stacking them for serving

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Watch how quickly these disappear once they hit the table, bunny ears and all.

Recipe Q&A

→ Can I prepare these twists ahead of time?

Yes, shape the twists and refrigerate on the baking tray for up to 24 hours before baking. Add the icing after they've cooled.

→ What other fillings work well?

Try replacing cinnamon sugar with cocoa powder, or brush with jam before twisting. Nutella or almond paste also create delicious variations.

→ How do I store leftovers?

Keep in an airtight container at room temperature for up to 2 days. For longer storage, freeze unfrosted twists and reheat before adding icing.

→ Can I make these without puff pastry?

While puff pastry creates the flakiest results, you can use refrigerated crescent dough or homemade Danish pastry dough as alternatives.

→ Why did my twists lose their shape?

Ensure your pastry stays cold while working. If it becomes too warm, chill for 10-15 minutes before baking. Press ends firmly onto the tray to secure.

→ What's the best way to add sprinkles?

Sprinkle immediately after drizzling with icing while it's still wet. Use pastel colors for Easter themes or pearl sugar for elegant crunch.