Easter Bunny Twists Pastry

The year my daughter turned four, she announced that the Easter bunny deserved his own treats. We stood in the kitchen surrounded by flour and giggles, experimenting with puff pastry until these cinnamon sugar twists emerged. Now they are the first thing she asks for as soon as March arrives.

Last Easter morning, my kitchen smelled like warm cinnamon and happy chaos. Two nieces, three cousins, and flour everywhere. These bunny twists disappeared faster than I could bake them, with sticky fingers reaching for seconds before the brunch dishes were even cleared.

Ingredients

• Puff pastry sheet (250 g): Thawed completely makes all the difference between layered perfection and soggy disappointment
• Unsalted butter (2 tbsp): Melted until golden and fragrant, this helps the cinnamon sugar cling to every inch
• Granulated sugar (2 tbsp): Creates that satisfying crunch against the soft puff pastry layers
• Ground cinnamon (1 tsp): The warming spice that makes these taste like holidays in pastry form
• Icing sugar (2 tbsp): Whisked with just enough milk to create a drizzle that sets beautifully
• Milk (1 tsp): Start small and add drop by drop until your glaze reaches perfect consistency
• Colored sprinkles: Completely optional but absolutely charming when spring pastels catch the light

Instructions

Preheat your oven:

Set to 190°C (375°F) and line a baking tray with parchment paper for easy cleanup

Prepare the pastry:

Roll it gently on a lightly floured surface just to smooth any creases from folding

Brush with butter:

Use a pastry brush to coat the entire surface with melted, fragrant butter

Add the cinnamon sugar:

Mix the granulated sugar and cinnamon until evenly combined, then sprinkle across the buttered pastry

Cut into strips:

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

Shape bunny ears:

Twist each strip in opposite directions and form a small loop at the bottom to create the ear shape

Arrange and press:

Place twists on your prepared tray, gently pressing the ends to help them hold their bunny shape

Bake until golden:

Slide into the oven for 12 to 15 minutes until puffed and beautifully browned

Cool slightly:

Let them rest on a wire rack for just a few minutes so the glaze does not melt right off

Add the finishing touch:

Whisk icing sugar with milk until smooth, drizzle over twists, and scatter sprinkles while wet

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My sister in law texted me at midnight that Easter, demanding the recipe after her family devoured the ones I sent home. Now she makes them for breakfast throughout spring, bunny ears or not.

Making Ahead

You can prepare the twists through step 6, freeze them on the baking sheet, then transfer to a bag for up to 2 weeks. Bake straight from frozen, adding 2 extra minutes.

Flavor Variations

Swap cinnamon for cocoa powder and add mini chocolate chips for a chocolate version. Lemon zest in the butter with vanilla glaze tastes like spring itself.

Serving Suggestions

These shine on a brunch board alongside fresh fruit and scrambled eggs. Pack them in Easter baskets or serve as a sweet ending to a holiday ham dinner.

• Place a mini marshmallow at the looped bottom as a fluffy bunny tail
• Make mini versions for bite sized party treats
• Set up a decorating station with different colored glazes and sprinkles

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There is something wonderful about food that makes people smile before they even take a bite. These bunny twists have become our sweetest spring tradition.

Recipe FAQs

→ Can I prepare these bunny twists ahead of time?

Yes, you can assemble and freeze the shaped twists unbaked. Place them on a baking sheet until firm, then transfer to a freezer bag. Bake from frozen, adding 2-3 extra minutes to the cooking time. Alternatively, bake and store in an airtight container for up to 2 days.

→ What other fillings work well in these pastries?

Beyond cinnamon sugar, try Nutella, almond paste, or fruit preserves. For chocolate lovers, swap cinnamon for cocoa powder mixed with sugar. Savory versions work too—fill with grated cheese and herbs or pesto for a brunch variation.

→ How do I get the twists to hold their bunny ear shape?

Press the ends firmly onto the baking sheet to seal. The bottom loop anchors the shape while baking. If pastry becomes too soft while working, chill it for 10 minutes before cutting and twisting. Cold pastry holds shapes better during baking.

→ Can I make these without the icing drizzle?

Absolutely—the twists are delicious plain or with a dusting of powdered sugar instead of icing. For extra shine, brush with simple syrup while warm. The icing adds sweetness and helps sprinkles adhere, but it's entirely optional.

→ What's the best way to reheat leftover twists?

Reheat in a 180°C oven for 5-7 minutes to restore crispness. Avoid microwaving, which makes puff pastry soggy. Room temperature twists keep well for 2-3 days in an airtight container.

→ Can I use homemade puff pastry instead of store-bought?

Certainly! Homemade rough puff pastry works beautifully here. Allow extra time for chilling and rolling. The key is rolling thinly and evenly so the strips twist properly without tearing.