Easter Bunny Twists Pastry

The first time I made these bunny twists, my kitchen smelled like cinnamon and butter. I was experimenting for a neighborhood Easter brunch. My daughter came in, saw the pastry strips twisted into shapes, and started laughing. That day we made extra bunnies because she kept eating the ears before they even hit the tray.

Last spring I brought these to a potluck and watched a six year old carefully select three bunny ears. His mom whispered that he never eats anything new. Seeing someone fall for food through its playful shape reminded me why presentation matters. Sometimes whimsy wins over appetite.

Ingredients

• Puff pastry sheet: Keep it cold until you are ready to work because warm pastry becomes sticky and loses its puff
• Unsalted butter: Melt it right before you need it so it stays liquid and easy to brush evenly
• Granulated sugar: This coarse texture creates a slight crunch against the soft pastry layers
• Ground cinnamon: Warm and comforting, but swap for cocoa powder if you want chocolate bunny ears instead
• Icing sugar: Sift it before mixing with milk to avoid lumps in your glaze
• Milk: Add it drop by drop until you reach the perfect drizzling consistency
• Colored sprinkles: Press them gently into the icing while it is still wet so they stick

Instructions

Preheat your oven:

Heat to 190°C with a rack in the center position while you line a baking tray with parchment paper

Prepare the pastry:

Roll out the puff pastry on a lightly floured surface just enough to smooth out any creases from folding

Add the buttery layer:

Brush the entire surface with melted butter using gentle strokes to coat evenly

Sprinkle the cinnamon sugar:

Mix the sugar and cinnamon in a small bowl then scatter it across the buttered pastry

Cut into strips:

Use a sharp knife or pizza cutter to slice the pastry into 12 even strips about 2 cm wide

Shape the bunnies:

Twist each strip in opposite directions then loop the bottom to form those iconic ear shapes

Arrange for baking:

Place the twists on your prepared tray and gently press the ends down so they hold their bunny form

Bake until golden:

Slide the tray into the oven for 12 to 15 minutes until the pastry puffs up and turns golden brown

Cool slightly:

Let the twists rest on a wire rack for about 10 minutes so they firm up a bit

Add the finishing touch:

Whisk icing sugar with just enough milk to make a drizzle then glaze the cooled twists and add sprinkles

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My grandmother would have adored how these bunnies look hopping across a serving platter. She believed holiday food should make people smile before they even take a bite. These twists carry that spirit perfectly.

Making Them Ahead

You can cut and twist the bunnies the night before and store them in the refrigerator on a parchment lined tray. Bake them fresh in the morning and the house will smell incredible. Just add an extra minute or two to the baking time since they start cold.

Getting Creative

Try lemon zest instead of cinnamon for a bright spring version. I have also made savory twists with herbs and cheese for brunch buffets. The bunny shape works for any flavor combination you can imagine.

Serving Suggestions

These shine on an Easter dessert table alongside carrot cake and coconut nests. They are also perfect packed into treat boxes for gifts or classroom parties. The pastry stays flaky for several hours.

• Set up a decorating station and let kids add their own sprinkles
• Pair with fresh fruit for a lighter brunch option
• Stack them in a clear gift bag tied with pastel ribbon

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Happy Easter and may your kitchen be full of flour dusted counters and buttery aromas. These bunny twists are meant to be shared and enjoyed.

Questions & Answers

→ Can I prepare the pastry shapes ahead of time?

Yes, you can twist and shape the pastries up to 24 hours in advance. Store them covered on a parchment-lined baking sheet in the refrigerator, then bake fresh when needed. The cold storage might add an extra minute or two to baking time.

→ What other spices work well instead of cinnamon?

Ground cardamom creates a lovely aromatic variation, while nutmeg adds warmth. For chocolate lovers, skip the spice entirely and brush the pastry with melted chocolate instead of butter before sprinkling with sugar.

→ Can I make these without puff pastry?

While puff pastry creates the flakiest results, you can use refrigerated crescent roll dough or homemade pie dough. The texture will be denser but still delicious. Adjust baking time as needed since different doughs brown at different rates.

→ How should I store leftover twists?

Keep them in an airtight container at room temperature for up to 2 days. For longer storage, freeze uniced twists in a freezer bag for up to 3 months. Thaw and refresh in a 180°C oven for 5 minutes, then add fresh icing.

→ Can I make these dairy-free?

Use dairy-free puff pastry brands (available at many grocers), replace butter with melted coconut oil or vegan butter, and use plant milk in the icing. The texture remains excellent and no one will notice the difference.

→ What's the best way to get consistent ear shapes?

Use a ruler when cutting strips to ensure even sizing. When twisting, apply gentle, even pressure from both ends working toward the center. Form the loop immediately after twisting while the dough is still pliable, and press firmly to seal the shape before baking.