Easter Bunny Twists Pastry (Printable)

Flaky cinnamon-sugar pastry twisted into bunny ear shapes with sweet glaze topping.

# What You Need:

01 - 1 sheet puff pastry (approximately 8.75 oz), thawed if frozen

02 - 2 tbsp unsalted butter, melted

03 - 2 tbsp granulated sugar

04 - 1 tsp ground cinnamon

05 - 2 tbsp icing sugar

06 - 1 tsp milk, adjust as needed for consistency

07 - Colored sprinkles or pearl sugar, optional

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

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

03 - Brush the entire surface of the pastry with melted butter using a pastry brush.

04 - Combine granulated sugar and ground cinnamon; sprinkle evenly across the buttered pastry.

05 - Cut the pastry into 12 even strips, approximately ¾ inch wide.

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

07 - Place shaped twists on the prepared baking sheet, pressing ends gently to secure the shape.

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

09 - Transfer to a wire rack and allow to cool slightly.

10 - Whisk icing sugar with milk to create a smooth glaze; drizzle over cooled twists and add sprinkles if desired.

01 -

The puff pastry creates these impossibly flaky layers that make people think you spent hours
Kids go absolutely wild for the bunny shapes and will want to help decorate
They come together in under 40 minutes but look like something from a bakery window

02 -

Work quickly once the pastry is out of the fridge because it becomes difficult to handle when warm
Do not skip pressing down the twisted ends or your bunny ears will unravel in the oven
The glaze sets fast so add sprinkles immediately after drizzling each batch

03 -

Freeze extra unbaked twists on a tray then transfer to a bag for emergency baking later
A tiny pinch of salt in the cinnamon sugar balances the sweetness perfectly