Easter Bunny Twists (Print Version)

Lightly sweetened cinnamon pastry shaped into adorable bunny ears, finished with glaze and sprinkles.

# What You'll Need:

01 - 1 sheet (approximately 9 oz) puff pastry, thawed if frozen

02 - 2 tablespoons unsalted butter, melted

03 - 2 tablespoons granulated sugar

04 - 1 teaspoon ground cinnamon

05 - 2 tablespoons icing sugar

06 - 1 teaspoon milk (or as needed)

07 - Colored sprinkles or pearl sugar, optional

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 any creases.

03 - Brush the entire surface of the pastry with melted butter using a pastry brush.

04 - Combine granulated sugar and cinnamon in a small bowl. Sprinkle the mixture evenly over the buttered pastry.

05 - Cut the pastry into 12 even strips, approximately 3/4 inch wide, using a knife or pizza cutter.

06 - Take each strip and twist both ends in opposite directions. Form a loop at the bottom to create bunny ear shapes.

07 - Place the shaped twists on the prepared baking tray, gently pressing down the ends to help them hold their shape during baking.

08 - Bake for 12 to 15 minutes, or until golden brown and puffed.

09 - Transfer twists slightly to a wire cooling rack. Allow to cool for a few minutes before glazing.

10 - Whisk together icing sugar and milk to create a smooth glaze. Drizzle over the cooled twists and add sprinkles if desired.

01 -

These come together in under 40 minutes with pantry staples you probably already have
The cinnamon sugar filling makes them appeal to both kids and adults at your holiday table

02 -

Work quickly once the pastry starts warming up or it becomes impossible to twist neatly
The twists will puff up dramatically in the oven so space them at least 5 cm apart on the tray

03 -

Keep a small bowl of flour nearby for dusting your fingers if the pastry gets sticky while shaping
Freeze the shaped raw twists for 15 minutes if they start softening before baking