Easter Bunny Pastry Twists (Printable)

Fluffy cinnamon pastry strips twisted into adorable bunny ear shapes, finished with sweet icing and sprinkles.

# What You'll Need:

→ Pastry

01 - 1 sheet (about 8.8 oz) puff pastry, thawed if frozen
02 - 2 tbsp unsalted butter, melted
03 - 2 tbsp granulated sugar
04 - 1 tsp ground cinnamon

→ Decoration

05 - 2 tbsp icing sugar
06 - 1 tsp milk (or as needed)
07 - Colored sprinkles or pearl sugar, optional

# Method:

01 - Preheat oven to 375°F. Line a baking tray with parchment paper.
02 - Roll out the puff pastry on a lightly floured surface to smooth creases.
03 - Brush pastry with melted butter.
04 - Mix granulated sugar and cinnamon together; sprinkle evenly over pastry.
05 - Cut the pastry into 12 even strips (about 3/4 inch wide).
06 - Take each strip, twist both ends in opposite directions, then form a loop at the bottom to create bunny ear shapes.
07 - Place twists on the prepared tray, gently pressing down ends to hold shape.
08 - Bake for 12-15 minutes, or until golden brown and puffed.
09 - Cool slightly on a rack.
10 - Mix icing sugar and milk to make a glaze icing; drizzle over cooled twists. Add sprinkles if desired.

# Expert Hints:

01 -
  • They come together in under 40 minutes but look like you spent all morning in the kitchen
  • The puff pastry stays impossibly flaky while the cinnamon sugar creates this caramelized crunch that kids and adults both obsess over
02 -
  • Don't skip the step of pressing the twisted ends onto the baking tray—they'll unfurl in the oven and you'll end up with cinnamon sticks instead of bunny ears
  • The glaze sets quickly, so add your sprinkles immediately after drizzling or they'll just roll right off
03 -
  • If your pastry starts getting too soft while you're working, pop the tray in the fridge for 5 minutes to firm it back up
  • Leftovers (if you somehow have any) can be refreshed in a 180°C oven for about 3 minutes to restore that fresh-baked texture

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