Easter Bunny Twists (Print Version)

Lightly sweetened puff pastry twists shaped like bunny ears, finished with cinnamon sugar and glaze icing.

# What You'll 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 tray with parchment paper and set aside.
02 - Roll out the puff pastry on a lightly floured surface to smooth any creases from folding.
03 - Brush the entire surface of the pastry with melted butter using a pastry brush, ensuring even coverage.
04 - Combine granulated sugar and ground cinnamon in a small bowl. Sprinkle the mixture evenly across the buttered pastry surface.
05 - Using a sharp knife or pizza cutter, slice the pastry into 12 even strips approximately ¾ inch wide.
06 - Hold each strip at both ends and twist in opposite directions to create spiral effect. Form a small loop at the bottom to resemble bunny ears, pressing gently to secure shape.
07 - Transfer the shaped twists to the prepared baking tray, leaving space between each for expansion during baking.
08 - Bake for 12 to 15 minutes until twists are golden brown and fully puffed. Remove from oven when edges begin to crisp.
09 - Allow twists to cool on the baking tray for 5 minutes, then transfer to a wire rack to continue cooling.
10 - Whisk icing sugar with milk until smooth and drizzle-consistency. Drizzle glaze over cooled twists and immediately apply sprinkles if desired.

# Expert Advice:

01 -
  • These come together in under 40 minutes with just five pantry ingredients
  • The twisting technique is easier than it looks and kids can help with every step
02 -
  • If your pastry starts getting too soft and difficult to shape, pop the whole tray in the fridge for 10 minutes
  • Press the twisted ends firmly onto the baking sheet or they will unravel in the oven
03 -
  • Work quickly once the pastry leaves the fridge, warmth is its enemy
  • Use a sharp knife or pizza cutter for clean edges that bake up evenly

Go Back