Easter Bunny Pastry Twists (Printable version)

Lightly sweetened bunny-shaped pastries with cinnamon sugar and glaze topping

# What You'll Need:

→ Pastry Components

01 - 1 sheet puff pastry (approximately 9 ounces), thawed if frozen
02 - 2 tablespoons unsalted butter, melted
03 - 2 tablespoons granulated sugar
04 - 1 teaspoon ground cinnamon

→ Decoration

05 - 2 tablespoons icing sugar
06 - 1 teaspoon milk (or as needed)
07 - Colored sprinkles or pearl sugar (optional)

# How to Prepare:

01 - Preheat oven to 375°F. Line a baking tray with parchment paper.
02 - Roll out puff pastry on a lightly floured surface to smooth any creases.
03 - Brush pastry evenly with melted butter using a pastry brush.
04 - Combine granulated sugar and cinnamon; sprinkle mixture evenly over buttered surface.
05 - Cut pastry into 12 even strips approximately 3/4 inch wide.
06 - Twist each strip in opposite directions, then form a loop at bottom to create bunny ear shape.
07 - Place twists on prepared tray, gently pressing ends to hold shape during baking.
08 - Bake 12-15 minutes until golden brown and fully puffed.
09 - Transfer to wire rack and cool slightly before glazing.
10 - Whisk icing sugar with milk to form glaze; drizzle over cooled twists and add sprinkles if desired.

# Expert advice:

01 -
  • Theyre faster than most desserts but look like you spent forever on them
  • The cinnamon sugar filling appeals to both kids and adults alike
02 -
  • Keep the pastry chilled while working or it becomes frustratingly soft
  • Press the twisted ends firmly onto the tray or theyll unfurl in the oven
03 -
  • Use a pizza cutter for perfectly straight strips with minimal effort
  • If the icing is too thick, add milk one drop at a time

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