Easter Bunny Twists (Print View)

Buttery puff pastry twists with cinnamon sugar, shaped into adorable bunny ears for Easter celebrations.

# What You 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 for consistency
07 - Colored sprinkles or pearl sugar, optional

# How to Make It:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Roll out puff pastry on lightly floured surface to smooth any creases from folding.
03 - Brush entire surface of pastry with melted butter using a pastry brush.
04 - Combine granulated sugar and cinnamon in small bowl. Sprinkle mixture evenly over buttered pastry.
05 - Cut pastry into 12 even strips, approximately 3/4 inch wide, using sharp knife or pizza cutter.
06 - Hold each strip at both ends and twist in opposite directions to create spiral effect. Form small loop at bottom to resemble bunny ear shape.
07 - Place formed twists on prepared baking sheet. Gently press ends down to secure shape during baking.
08 - Bake for 12 to 15 minutes until pastry is golden brown, puffed, and fully cooked through.
09 - Transfer twists to wire cooling rack. Allow to cool for 5 to 10 minutes until warm but not hot.
10 - Whisk icing sugar with milk until smooth drizzling consistency forms. Drizzle glaze over cooled twists. Add sprinkles immediately while glaze is wet.

# Expert Tips:

01 -
  • They look impressive but take about five minutes of actual hands on time
  • The cinnamon sugar filling is nostalgic without being cloyingly sweet
  • Kids can absolutely help with the twisting and decorating
02 -
  • Hot pastry loses its shape quickly. Work in batches if your kitchen is warm.
  • The twists will puff significantly in the oven, so leave breathing room on the tray.
  • The glaze sets fast. Decorate immediately after mixing.
03 -
  • Work quickly and keep everything cold, including your hands if possible
  • A light dusting of flour prevents sticking without drying out the pastry
  • The glaze should be thick enough to hold its shape but thin enough to drizzle

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