Easter Bunny Twists (Printable)

Flaky cinnamon-sugar pastry shaped into adorable bunny ears with sweet icing

# 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 Prepare:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
02 - Roll out puff pastry on a lightly floured surface to smooth any creases from folding.
03 - Brush the entire surface of pastry with melted butter. Combine granulated sugar and cinnamon in a small bowl, then sprinkle evenly over the buttered pastry.
04 - Cut the pastry into 12 even strips, approximately 3/4 inch wide, using a sharp knife or pizza cutter.
05 - Hold each strip at both ends and twist in opposite directions to create a spiral effect. Form a small loop at the bottom of each twist to resemble bunny ears. Press the ends gently onto the baking sheet to secure the shape.
06 - Bake for 12 to 15 minutes until twists are golden brown and puffed. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
07 - Whisk powdered sugar with milk until smooth and pourable. Drizzle glaze over cooled twists. Add sprinkles immediately while glaze is wet, if desired. Serve warm for optimal texture.

# Expert Advice:

01 -
  • These come together in under 40 minutes using store bought puff pastry, making them perfect for last minute holiday baking
  • The cinnamon sugar coating caramelizes beautifully while baking, creating a crispy exterior that contrasts with the buttery, flaky layers inside
02 -
  • Working with cold puff pastry is essential, if it gets too warm the butter layers melt and you lose the flaky texture
  • The twists puff up significantly in the oven, so space them at least 5 cm apart on the baking tray
03 -
  • Twist the pastry strips firmly but gently, overworking the dough makes it tough instead of tender
  • If the twist ends start to untwist in the oven, press them down again when you take the tray out while theyre still soft

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