Easter Bunny Twists Pastry (Print)

Flaky cinnamon-sugar pastry twists shaped into playful bunny ears, finished with sweet icing and optional sprinkles.

# Ingredient list:

01 - 1 sheet (about 9 ounces) puff pastry, thawed if frozen

02 - 2 tablespoons unsalted butter, melted

03 - 2 tablespoons granulated sugar

04 - 1 teaspoon ground cinnamon

05 - 2 tablespoons icing sugar

06 - 1 teaspoon milk (or as needed)

07 - Colored sprinkles or pearl sugar, optional

01 - Preheat oven to 375°F. Line a baking tray with parchment paper.

02 - Roll out the puff pastry on a lightly floured surface to smooth creases.

03 - Brush pastry with melted butter.

04 - Mix granulated sugar and cinnamon together; sprinkle evenly over pastry.

05 - Cut the pastry into 12 even strips (about 3/4 inch wide).

06 - Take each strip, twist both ends in opposite directions, then form a loop at the bottom to create bunny ear shapes.

07 - Place twists on the prepared tray, gently pressing down ends to hold shape.

08 - Bake for 12-15 minutes, or until golden brown and puffed.

09 - Cool slightly on a rack.

10 - Mix icing sugar and milk to make a glaze icing; drizzle over cooled twists. Add sprinkles if desired.

01 -

These charming pastries turn ordinary puff pastry into something magical with just five minutes of shaping work
The cinnamon sugar filling creates that perfect bakery style aroma that fills your whole home

02 -

Keep your pastry chilled while working or the butter layers will melt and you lose the flaky magic
The glaze should be thick enough to hold its shape but thin enough to drizzle without clumping

03 -

A pizza cutter cuts cleaner strips than a knife and saves precious time
Press the twisted ends firmly onto the baking sheet to prevent them from unraveling in the oven