Easter Bunny Twists

The kitchen was already chaos Easter morning three years ago when I realized I'd forgotten to plan anything special for brunch. My niece had been asking about "bunny treats" all week, and there I was staring at a sheet of puff pastry in the freezer.

I started twisting strips into vague ear shapes while my coffee brewed, not expecting much. But when they came out golden and puffed, even my skeptical teenage brother grabbed two before anyone else could see them.

Ingredients

• Puff pastry sheet: Thaw overnight in the fridge for easier handling, or quick-thaw on the counter for 20 minutes
• Unsalted butter: Melt it gently so it doesn't seize when brushed onto the cold pastry
• Granulated sugar and cinnamon: Mix these thoroughly before sprinkling to avoid cinnamon clumps
• Icing sugar and milk: Add milk drop by drop until the glaze reaches a thick but pourable consistency

Instructions

Preheat your oven:

Get it to 190°C (375°F) and line a baking tray with parchment paper so nothing sticks later.

Prep the pastry:

Roll it out on a lightly floured surface just enough to smooth out any creases from folding.

Add the butter layer:

Brush the entire surface with melted butter using a pastry brush, going right to the edges.

Sprinkle the sweetness:

Dust the buttered pastry evenly with your cinnamon sugar mixture, tapping off any excess.

Make the strips:

Cut the pastry into 12 even strips about 2 cm wide using a sharp knife or pizza cutter.

Shape into bunny ears:

Twist each strip in opposite directions, then loop the bottom to create that ear shape and press ends gently to seal.

Bake until golden:

Arrange them on your prepared tray and bake 12 to 15 minutes until they're puffed and beautifully browned.

Add the finishing touch:

Let them cool slightly on a rack, then drizzle with the icing sugar glaze and add sprinkles if you're feeling festive.

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Last year I made these with my niece before the family arrived, and by the time everyone sat down to eat, she was already planning next year's flavor variations.

Making Them Chocolate

Swap out the cinnamon for an equal amount of cocoa powder mixed with the sugar. The chocolate version has become my sister's absolute favorite, and she requests it for every holiday now.

Getting Creative With Decorations

Press a pastel candy or mini marshmallow at the base of each twist before baking to create an adorable bunny tail effect. It's the little details that make people smile.

Serving Suggestions

These are best served warm, but they'll keep in an airtight container for a day if you need to make them ahead. Arrange them on a platter with fresh berries for a stunning brunch centerpiece.

• Warm them for 30 seconds in the oven before serving if they've cooled completely
• Pair with hot chocolate or coffee for dipping
• Make extra because these disappear faster than you'd expect

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There's something about seeing these on the table that instantly makes Easter morning feel more magical. Hope they bring joy to your celebration too.

Recipe Questions & Answers

→ Can I make these ahead of time?

Yes, prepare the twists up to step 7 and refrigerate overnight. Bake fresh the next day, adding an extra minute or two if baking from cold.

→ What other fillings work well?

Try chocolate-hazelnut spread, fruit preserves like apricot or raspberry, or a mixture of brown sugar and pecans for different flavor variations.

→ Can I freeze the unbaked twists?

Absolutely. Freeze shaped twists on a tray until firm, then transfer to a freezer bag. Bake from frozen, adding 2-3 minutes to the baking time.

→ How do I get the bunny shape right?

Twist the strip several times, then fold the bottom portion upward and curve the ends slightly to resemble floppy ears. Don't worry about perfection—they'll look charming regardless.

→ Can I use homemade pastry?

Homemade rough puff pastry works beautifully. Just ensure it's well-chilled before cutting and shaping to maintain clean edges during twisting.