Easter Bunny Twists (Printable)
Lightly sweetened 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
→ Glaze and Garnish
05 - 2 tablespoons powdered sugar
06 - 1 teaspoon whole milk, or as needed for consistency
07 - Colored sprinkles or pearl sugar, optional
# Directions:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Roll out puff pastry on a lightly floured surface to smooth any creases from folding.
03 - Brush the entire surface of pastry with melted butter using a pastry brush.
04 - Combine granulated sugar and cinnamon in a small bowl. Sprinkle mixture evenly over buttered pastry.
05 - Cut pastry into 12 even strips, approximately 3/4 inch wide, using a sharp knife or pizza cutter.
06 - Hold each strip at both ends and twist in opposite directions to form a spiral. Create a small loop at the base to resemble bunny ears, pressing ends gently to seal.
07 - Place shaped twists on prepared baking sheet, spacing about 1 inch apart. Lightly press ends to maintain shape during baking.
08 - Bake for 12 to 15 minutes until twists are golden brown and puffed. Pastry should be fully cooked through with crisp edges.
09 - Transfer twists to a wire cooling rack and let cool for 5 to 10 minutes until warm to the touch.
10 - Whisk powdered sugar and milk until smooth. Drizzle glaze over cooled twists and immediately top with sprinkles or pearl sugar if desired. Serve while slightly warm.
# Expert Tips:
01 -
- These charming bunny twists come together in under 40 minutes, but they look like you spent all morning in the kitchen.
- The combination of flaky puff pastry, warm cinnamon sugar, and sweet glaze is absolutely irresistible to both kids and adults.
02 -
- Keep your pastry cold while working, otherwise it becomes frustratingly soft and loses its ability to puff properly in the oven.
- Press the twisted ends firmly onto the baking sheet, because they will try to unravel during baking if you skip this step.
03 -
- Use a pizza cutter to slice the pastry strips, it cuts cleanly without dragging or compressing the dough.
- If your kitchen is warm, work with one half of the pastry at a time while keeping the other half chilled in the refrigerator.