Easter Bunny Twists

One rainy Sunday, I found myself with an extra sheet of puff pastry and a house full of nieces who needed entertaining. We ended up making these bunny twists, and I've never seen kitchen disappearances happen so fast. The kids took charge of the sprinkles while I handled the twisting, and somehow flour ended up everywhere. Now it's not really Easter without them.

Last spring I made three batches for a neighborhood potluck, and honestly should have made four. People kept asking where I bought them, which is always the best compliment. My friend's daughter claimed the leftover ones and hid them in her coat pocket.

Ingredients

• Puff pastry sheet: Thaw it completely but keep it chilled until you're ready to work. Warm pastry gets sticky fast.
• Unsalted butter, melted: Brush it on generously. It helps the cinnamon sugar adhere and creates that gorgeous golden finish.
• Granulated sugar and cinnamon: This classic combo never gets old. Mix them together beforehand for even distribution.
• Icing sugar and milk: Adjust the milk drop by drop until you reach a thick but pourable consistency.

Instructions

Preheat your oven:

Get it to 190°C with a rack in the middle position while you line a baking tray with parchment paper.

Prepare the pastry:

Roll out the sheet lightly to smooth any creases, keeping it as even as possible.

Add the flavor:

Brush the entire surface with melted butter, then sprinkle your cinnamon sugar mixture all over.

Form the strips:

Cut the pastry into 12 even strips, about 2 centimeters wide. A pizza cutter works beautifully here.

Shape into bunnies:

Twist each strip from both ends, then curve the bottom into a loop. Press the ends firmly onto the tray.

Bake until golden:

Slide them in for 12 to 15 minutes. You want them puffed and deeply golden brown.

Add the finishing touch:

Let them cool slightly, then drizzle with icing and add sprinkles while it's still wet so they stick.

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My mother started making these when I was little, and I still associate that cinnamon smell with Easter morning. Now when my own family smells them baking, they know the holiday has officially begun. Some recipes really do carry forward like that.

Making Them Your Own

Swap the cinnamon for cocoa powder if you want something chocolatey. You can also add almond extract to the glaze for a subtle perfume that pairs beautifully with the buttery pastry.

Getting The Shape Right

The first few twists might look awkward, and that's completely fine. Each one develops its own personality, which I think is part of the charm. The loop at the bottom should be pressed firmly so it holds during baking.

Serving And Storage

These are best served within a few hours of baking, when the pastry is still crisp and the glaze hasn't softened. If you need to make them ahead, bake and glaze the day before, then refresh briefly in a warm oven.

• Store in an airtight container at room temperature for up to two days
• Freeze unbaked twists on the tray, then transfer to a bag for longer storage
• Reheat frozen ones at 190°C for about 10 minutes, no need to thaw

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Hope these bring a little extra joy to your table. Happy baking, and happy Easter.

Recipe FAQs

→ Can I prepare these twists ahead of time?

Yes, you can shape and refrigerate the raw twists on a lined baking tray for up to 24 hours before baking. Brush with butter just before placing in the oven.

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

Cut uniform strips and twist gently but firmly. Form the loop by crossing ends and pressing down lightly. The pastry will relax during baking, so shapes don't need to be perfect.

→ Can I freeze these pastries?

Freeze unbaked twists on a tray until firm, then transfer to an airtight container for up to 3 months. Bake from frozen, adding 2-3 minutes to cooking time.

→ How do I know when they're done baking?

Look for deep golden brown color on the edges and puffed, flaky layers. The cinnamon sugar should be caramelized and fragrant. They should feel light and crisp when tapped.

→ What other flavor variations work well?

Try lemon zest instead of cinnamon for spring freshness, or swap the sugar mixture for cocoa powder. Almond extract in the glaze and sliced almonds on top create another delicious option.