Easter Bunny Twists Pastry (Printable)

Buttery cinnamon spiraled puff pastry shaped into festive bunny ears for spring celebrations.

# What you'll 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

→ Finishing

05 - 2 tablespoons powdered 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.
03 - Brush the entire surface of pastry with melted butter using a pastry brush.
04 - Combine granulated sugar and cinnamon in a small bowl. Sprinkle mixture evenly over buttered pastry.
05 - Cut the pastry into 12 even strips, approximately 3/4 inch wide.
06 - Twist each strip in opposite directions, then form a loop at the bottom to create bunny ear shapes.
07 - Place twists on the prepared baking sheet, pressing ends gently to secure the shape.
08 - Bake for 12 to 15 minutes until golden brown and puffed.
09 - Transfer twists to a wire rack and let cool slightly.
10 - Whisk together powdered sugar and milk until smooth. Drizzle over cooled twists and add sprinkles if desired.

# Expert Tips:

01 -
  • The puff pastry turns impossibly flaky and golden, like tiny clouds of cinnamon sweetness
  • Kids can help shape the bunny ears, making this a perfect holiday baking project
02 -
  • Cold pastry that is still slightly frozen will not twist properly and creates disappointing flat results
  • Press the twisted ends firmly onto the baking sheet or they will untwist in the oven
03 -
  • Work quickly once the pastry is at room temperature or it becomes sticky and difficult to shape
  • The glaze should be thick enough to leave trails but thin enough to pour, like warm honey

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