Easter Bunny Pastry Twists

The first time I made these bunny twists was actually a happy accident—I had leftover puff pastry scraps from making a tart and didn't want to waste them. My youngest was going through a phase where everything needed to be shaped like animals, so I started twisting the strips into ears. Now they're the most requested item at our Easter brunch, even beating the hot cross buns one year.

Last Easter, my sister-in-law asked me to teach her niece how to make them. We had flour everywhere, cinnamon on our noses, and about half the twists came out looking more like corkscrews than bunny ears. The kids didn't care—they demolished the ugly ones first and declared them the best batch ever. Sometimes imperfection tastes sweeter.

Ingredients

• Puff pastry sheet: Thaw it completely but keep it chilled—warm pastry loses its ability to puff into those gorgeous layers we all want
• Unsalted butter: Melted butter creates the perfect base for cinnamon sugar to cling to, adding richness without making the pastry heavy
• Granulated sugar: The larger crystals dissolve beautifully in the oven, creating these tiny caramelized spots that crackle when you bite
• Ground cinnamon: Warm and aromatic, it pairs so naturally with the buttery pastry that you might want to add an extra pinch
• Icing sugar: The final glaze adds just enough sweetness and makes these twists feel like something from a bakery window
• Milk: Just enough to turn the icing sugar into a drizzle—start with a teaspoon and add more drop by drop until you reach the right consistency
• Colored sprinkles: Completely optional but they make these twists look like they were made for a celebration

Instructions

Getting the oven ready:

Preheat your oven to 190°C (375°F) and line a baking tray with parchment paper. I learned the hard way that the paper matters—sugar that caramelizes onto a bare tray becomes a nightmare to clean.

Prepping the pastry:

Roll out your puff pastry on a lightly floured surface just to smooth out any creases from folding. You don't need to make it thinner—just work out those package folds so everything bakes evenly.

Adding the first layer of flavor:

Brush the entire surface with melted butter using a pastry brush. Get into the corners and edges—you want every bite to have that buttery cinnamon sugar coating.

The cinnamon sugar coating:

Mix your granulated sugar and cinnamon together in a small bowl, then sprinkle it evenly over the buttered pastry. Press it gently with your fingertips to help it adhere.

Cutting the strips:

Cut the pastry into 12 even strips, about 2 cm wide. A pizza cutter works beautifully here—faster and cleaner than a knife, especially if the kids want to help.

Shaping the bunny ears:

Take each strip and twist both ends in opposite directions to create that spiraled effect, then form a small loop at the bottom. Press the ends gently onto your tray to hold the ear shape during baking.

Baking to golden perfection:

Bake for 12 to 15 minutes until they're golden brown and beautifully puffed. The kitchen will smell like cinnamon and butter—my family starts gathering around the oven at this point.

The final touch:

Cool the twists slightly on a rack while you mix icing sugar with just enough milk to make a drizzle. Glaze them while they're still a bit warm so the icing sets into a thin, sweet coating.

Save

These twists have become such a staple in our house that my daughter now requests them for school snacks, not just holidays. I've adapted the shapes for Valentine's Day (hearts) and Christmas (candy canes), but something about those floppy bunny ears makes everyone smile.

Making Them Chocolate

Swap out the cinnamon for an equal amount of cocoa powder mixed with the sugar. The chocolate version disappears faster than any other variation at my house—something about that bittersweet cocoa with the flaky pastry is absolutely addictive.

The Bunny Tail Trick

Press a pastel candy or mini marshmallow at the base of each twist before baking. It melts slightly and holds on by a thread, creating the most adorable little bunny tail. Kids go absolutely wild for this detail.

Serving Suggestions

These are absolute perfection warm from the oven, when the pastry is at its flakiest and the cinnamon sugar is still slightly molten. They're also lovely alongside a bowl of fresh berries or a simple vanilla yogurt for a lighter breakfast.

• Set up a decorating station at brunch and let guests add their own sprinkles
• Package them in clear bags tied with pastel ribbon for adorable party favors
• Make a double batch because the first one never lasts long enough to see the serving platter

Save

There's something about watching someone take that first bite, the way their eyes light up when they realize how light and buttery these twists are. That's the real magic right there.

Recipe FAQs

→ Can I make these twists ahead of time?

Yes, prepare the shaped twists up to 24 hours in advance and refrigerate. Bake fresh when needed, adding 1-2 minutes to baking time if chilled.

→ What's the best way to shape the bunny ears?

Twist each pastry strip in opposite directions, then form a small loop at the bottom. Press the ends firmly onto the baking tray to maintain the ear shape during baking.

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

Absolutely. Homemade rough puff pastry works beautifully. Ensure it's well-chilled and rolled thinly for the best texture and shape-holding ability.

→ How should I store leftover twists?

Keep in an airtight container at room temperature for up to 2 days. For longer storage, freeze unbaked shaped twists and bake directly from frozen, adding 3-4 minutes.

→ What other flavors work well?

Try replacing cinnamon with cocoa powder for chocolate twists, or add lemon zest to the sugar mixture. Almond extract also pairs beautifully with the buttery pastry.