Easter Bunny Twists (Printer-Friendly)

Crisp cinnamon-sugar pastry twists shaped into playful bunny ears, ideal for Easter gatherings and spring celebrations.

# What You'll Need:

→ Pastry Base

01 - 1 sheet puff pastry (approximately 9 oz), 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 Steps:

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 pastry surface with melted butter.
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.
06 - Twist both ends of each strip in opposite directions. Create a loop at the bottom to resemble bunny ears. Press ends gently to seal.
07 - Place shaped twists on prepared baking sheet, spacing evenly.
08 - Bake for 12 to 15 minutes until golden brown and puffed.
09 - Transfer to a wire rack and let cool slightly.
10 - Whisk together icing sugar and milk until smooth. Drizzle over cooled twists. Add sprinkles immediately if using.

# Expert Advice:

01 -
  • They come together in under 40 minutes but look like you spent hours on them
  • The cinnamon sugar coating creates this irresistible crunch that kids and adults both reach for first
02 -
  • Work quickly once the pastry is out of the fridge because warm puff pastry loses its ability to puff beautifully in the oven
  • Press the twisted ends firmly onto the baking tray or they might unravel while baking and lose their cute ear shape
03 -
  • Keep a small bowl of flour nearby for your hands when twisting the dough to prevent sticking
  • If your kitchen is warm work with half the pastry at a time keeping the rest chilled until ready

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