Easter Bunny Twists (Print Version)

Fluffy puff pastry shaped into adorable bunny ear twists with cinnamon sugar glaze.

# What You Need:

→ Pastry

01 - 1 sheet (about 9 oz) puff pastry, thawed if frozen
02 - 2 tbsp unsalted butter, melted
03 - 2 tbsp granulated sugar
04 - 1 tsp ground cinnamon

→ Decoration

05 - 2 tbsp icing sugar
06 - 1 tsp milk (or as needed)
07 - Colored sprinkles or pearl sugar, optional

# Preparation Steps:

01 - Preheat oven to 375°F. Line a baking tray with parchment paper.
02 - Roll out the puff pastry on a lightly floured surface to smooth creases.
03 - Brush pastry with melted butter.
04 - Mix granulated sugar and cinnamon together; sprinkle evenly over pastry.
05 - Cut the pastry into 12 even strips (about 3/4 inch wide).
06 - Take each strip, twist both ends in opposite directions, then form a loop at the bottom to create bunny ear shapes.
07 - Place twists on the prepared tray, gently pressing down ends to hold shape.
08 - Bake for 12-15 minutes, or until golden brown and puffed.
09 - Cool slightly on a rack.
10 - Mix icing sugar and milk to make a glaze; drizzle over cooled twists. Add sprinkles if desired.

# Expert Advice:

01 -
  • The aroma of cinnamon and butter baking will make your whole house feel like a European pastry shop
  • Kids can help shape the bunny ears and they turn out adorable even when imperfect
  • Ready in under 40 minutes with ingredients you probably already have in the pantry
02 -
  • Don't skip pressing the ends onto the baking sheet—otherwise the twist shape unravels in the oven heat
  • The glaze sets quickly so work fast when adding sprinkles or theyll slide right off
  • These taste best the same day but can be refreshed in a 160°C oven for 3 minutes if needed
03 -
  • A pizza cutter creates the cleanest, straightest pastry strips with minimal effort
  • Work quickly once the pastry is out of the fridge to maintain those crucial butter layers
  • If your kitchen is warm, chill the twisted shapes on the tray for 10 minutes before baking

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