Easter Bunny Twists

Last Easter Sunday, my kitchen smelled like cinnamon and hope. I'd originally planned to make something sophisticated, but my niece walked in talking about the Easter Bunny, and suddenly these whimsical twists felt like the only logical choice.

My niece stood on a stool watching me shape each twist, declaring which ones were 'bunny ears' and which ones were 'bunny tails.' By the time they came out of the oven golden and puffed, we were both covered in flour and completely delighted.

Ingredients

• Puff pastry: Thawed completely but still cold to the touch gives the best puff structure
• Unsalted butter: Melted butter helps the cinnamon sugar adhere like magic
• Granulated sugar and cinnamon: This classic combination transforms simple pastry into something extraordinary
• Icing sugar and milk: Whisked together creates the perfect finishing glaze

Instructions

Preheat and prepare:

Get your oven to 190°C with a rack in the middle position while you line a baking sheet with parchment paper.

Roll and brush:

Gently roll out your puff pastry to smooth any creases, then brush the entire surface with melted butter using light, even strokes.

Add the cinnamon sugar:

Mix your sugar and cinnamon together, then sprinkle it generously across the buttered pastry like you're seasoning something precious.

Shape into bunnies:

Cut the pastry into twelve strips, twist each one in opposite directions, then loop the bottom to create those adorable ear shapes.

Bake to golden:

Arrange them on your prepared tray and bake for 12 to 15 minutes until they're puffed and golden brown.

Glaze and finish:

Whisk icing sugar with just enough milk to make it drizzleable, then decorate your cooled twists with sprinkles if you're feeling festive.

Pin this

Those twists disappeared faster than anything else on the table. My niece insisted on arranging them on a platter in a pattern, and honestly, they looked like something from a bakery window.

Making Ahead

You can cut and twist the pastry shapes up to a day ahead, then freeze them raw on a baking tray. Bake them straight from frozen, adding a couple extra minutes to the time.

Flavor Variations

Replace the cinnamon with cocoa powder for a chocolate version, or try lemon zest and vanilla sugar for something bright and springlike. The shaping technique works beautifully with any flavor combination.

Serving Suggestions

These shine on a brunch board alongside fresh fruit and scrambled eggs. They're also perfect for packing into Easter baskets or serving as an afternoon snack with coffee.

• Set up a decorating station with different sprinkles for little hands
• Make mini versions using thinner strips for bite sized treats
• Store in an airtight container for up to two days

Pin this

There's something about food that makes people smile before they even take a bite. These twists became an instant tradition, and I'm already planning next year's batch.

Recipe Questions & Answers

→ Can I prepare the twists ahead of time?

Yes, you can shape the twists and refrigerate them on a parchment-lined tray for up to 2 hours before baking. Add the icing glaze after they've cooled completely.

→ What other fillings work well?

Try swapping cinnamon for cocoa powder to create chocolate variations. You can also add almond paste, fruit preserves, or lemon curd between pastry layers for different flavor profiles.

→ How do I store leftover twists?

Store in an airtight container at room temperature for up to 2 days. For best results, refresh in a 180°C oven for 3-4 minutes before serving. Avoid refrigerating as this makes the pastry soggy.

→ Can I freeze the unbaked twists?

Absolutely. Freeze shaped twists on a tray until firm, then transfer to a freezer bag for up to 3 weeks. Bake frozen twists at 190°C for 15-18 minutes—no need to thaw first.

→ What's the best way to get the bunny ear shape?

Cut strips evenly and twist from the center outward, then curve the bottom portion into a loop while pressing ends firmly onto the baking sheet. Chill briefly if the dough becomes too soft to handle.

→ Can I make these without puff pastry?

You can substitute with homemade rough puff pastry or crescent dough, though the texture will differ slightly. Traditional puff pastry yields the flakiest, most authentic European-style result.