Easter Bunny Puff Pastry Twists Recipe
These festive Easter Bunny Puff Pastry Twists are a delightful and whimsical treat perfect for spring celebrations. Made with flaky, buttery puff pastry twisted with cinnamon sugar and topped with a creamy, sweet cream cheese frosting tail, they’re as fun to make as they are to eat. Crispy on the outside and tender on the inside, these bunny-shaped pastries are sure to be a hit with kids and adults alike.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 1 hour 28 minutes
- Yield: 16 bunny twists 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Bunny Twists:
- 1 package (17.3 oz or 2 sheets) puff pastry, thawed but still cold
- 2 Tablespoons unsalted butter, melted
- 2 Tablespoons granulated sugar
- 2 teaspoons ground cinnamon
Frosting Tails:
- ½ cup (113 g or 4 oz) block-style cream cheese, room temperature
- 2 Tablespoons unsalted butter, room temperature
- 1 cup (120 g) confectioners’ sugar
- ½ teaspoon pure vanilla extract
- Pinch of salt
Instructions
- Prepare baking sheet: Line a baking sheet with parchment paper and set it aside for later use.
- Roll puff pastry: On a lightly floured surface, roll both sheets of puff pastry into 10-inch by 10-inch squares. Keeping the dough cold is key for flaky pastry.
- Brush dough with butter and water: Leaving a ½-inch border around the edges, brush both sheets with melted butter using a pastry brush. Brush the borders with cold water using a clean brush to help seal the layers.
- Add cinnamon sugar: Whisk together granulated sugar and ground cinnamon, then sprinkle the mixture evenly on one pastry sheet. Place the second sheet buttered side down over the cinnamon sugar-covered sheet and gently press to seal.
- Seal and cut dough: Use a fork to crimp and seal the edges. Cut the large square in half, then cut each half into 8 long strips, making a total of 16 strips.
- Form bunny shapes: Lay each strip on its side on the prepared baking sheet. Shape each strip into a U to expose the cinnamon sugar filling. Twist each strip twice, leaving a small circle at the bottom and separating the two ends at the top to form the bunny’s ears. Space the twists at least 2 inches apart.
- Chill before baking: Refrigerate the baking sheet with the formed twists for about 15 minutes while preheating the oven to 400°F. Chilling helps maintain the puff pastry’s structure during baking.
- Bake twists: Bake the puff pastry twists for 16 to 18 minutes or until beautifully golden brown and puffed up. Remove and allow them to cool completely.
- Make frosting: In a bowl, beat cream cheese and butter until smooth and creamy. Add confectioners’ sugar and beat until fluffy, about 2 minutes. Stir in vanilla extract and a pinch of salt until combined.
- Pipe frosting tails: Transfer the frosting into a piping bag fitted with a star tip. Pipe a fluffy tail on the bottom loop of each cooled bunny twist. Serve immediately or store as directed.
Notes
- Puff pastry brands: Trader Joe’s or Dufour brands are recommended for their all-butter pastry, but Pillsbury is an acceptable alternative and easier to find.
- Storage: Store the baked puff pastry twists in an airtight container at room temperature for up to 3 days. They are best enjoyed the day they are baked for optimal flakiness.
- Make ahead: You can prepare and shape the twists up to 24 hours ahead. Cover the baking sheet lightly with plastic wrap and keep refrigerated until ready to bake.
Keywords: Easter bunny pastry, puff pastry twists, cinnamon sugar pastry, cream cheese frosting, spring dessert, holiday treat
Find it online: https://busyrecipe.com/easter-bunny-puff-pastry-twists-recipe/