Easter Bunny Twists (Print)

Flaky puff pastry twisted into bunny ear shapes, sprinkled with cinnamon sugar and finished with sweet glace icing

# 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

→ Decoration

05 - 2 tablespoons icing sugar
06 - 1 teaspoon whole 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 sheet with parchment paper.
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.
04 - Combine granulated sugar and cinnamon in a small bowl. Sprinkle the mixture evenly over the buttered pastry surface.
05 - Cut the 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 create a spiral effect. Form a small loop at the bottom to resemble bunny ears.
07 - Transfer the shaped twists to the prepared baking sheet, spacing them evenly. Gently press the ends onto the parchment to help maintain their shape during baking.
08 - Bake for 12 to 15 minutes until the pastry is golden brown, puffed, and cooked through.
09 - Allow the twists to cool on the baking sheet for 5 minutes, then transfer to a wire rack.
10 - Whisk together icing sugar and milk until smooth. Drizzle the glaze over the cooled twists and immediately add sprinkles if using, before the glaze sets.

# Expert Tips:

01 -
  • These come together in under 40 minutes using store bought puff pastry, so you can look fancy without the fuss
  • The cinnamon sugar filling is nostalgic but the bunny shape makes even adults smile when they see the platter
02 -
  • Work quickly once the pastry leaves the refrigerator, as it becomes unmanageably soft and loses its ability to hold those cute ear shapes
  • Press the twisted ends firmly onto the tray, because they will unravel in the oven if you are too gentle
03 -
  • Use a pizza cutter for the cleanest strips, as it cuts through the layers without dragging or compressing the dough
  • If your kitchen runs warm, work with half the pastry at a time while keeping the other half chilled in the refrigerator

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