In today’s post: These cinnamon sugar Easter bunny twists are a fun, easy Easter treat you can make with your kids with just five ingredients!
Guys, this little Easter treat is so easy to make and turns out so cute! I discovered frozen puff pastry sheets a few months ago when I made the raspberry Nutella puff heart for Valentine’s Day, and it’s fun to play with! It took me a couple of trial runs to figure out how to make these little bunnies out of puff pastry. My kids were hoping for even more attempts since they got to sample each version.
I finally figured out that I could cut the pastry into strips and twist them twice to get a cute little bunny shape. Then I added a dot of frosting for a fluffy white tail and we were in business!
These bunnies are just lightly sweet from the cinnamon sugar, and the puff pastry bakes up nice and flakey. The bite with the frosting tail is the yummiest, so you may want to serve these with a small dish of extra frosting so people can add a little more if they like.
How to make cinnamon sugar Easter bunny twists
You will need:
- 1 package frozen puff pastry sheets (17.3 oz, 2 sheets in package)
- 2 tablespoons butter, melted
- 1 tablespoon cinammon
- 2 tablespoons sugar
- white frosting (see frosting note below)
Watch this video to see how to make the bunnies. Written instructions follow:
Set the puff pastry out of the freezer for about 45 to thaw. It should be soft enough to handle but still cold. Unfold both pastry sheets. Melt the butter, and brush it over both pastry sheets, leaving about 1/2 inch down each side without butter.
Combine the cinnamon and sugar, and pour it over the butter on one of the pastry sheets (not on the 1/2 inch closest each side). Brush water along the 1/2 inch down each side.
Top with the second pastry sheet, buttery side down. Use a fork to crimp the edges where you brushed water. Press the top sheet of pastry down gently so the cinnamon sugar has a chance to be absorbed a bit by the butter.
Using a pizza cutter, slice the pastry in half, from one crimped side to the other. Slice the top and bottom section in half, repeating until you have 16 narrow strips going from side to side.
Take each strip and twist it twice to make a shape like you see below, with an open circle at the bottom and the two crimped ends pointing up. Make sure when you do this that the strip is on it’s side, so you can see the cinnamon sugar between the two layers of pastry. Place the twisted strips on a cookie sheet that’s been lined with parchment paper or other liner.
Bake in a preheated 400 degree oven for 17-18 minutes until the pastry is golden brown. It’s fun to see how different they look coming out of the oven!
Cool about 20 minutes, and then add frosting tails. Serve right away for the best taste.
Frosting note: You can use homemade frosting or storebought frosting, whichever you prefer. I used the frosting that comes in a tube in the cake section of the store along with a star tip that’s made to go with those tubes. One 4 oz tube was enough to add tails to all 16 bunnies. However, my kids and I think these bunnies taste best with even more frosting on them, so I served them with a small bowl of extra frosting people could dip the bunnies in. If you want extra frosting for dipping, I’d recommend getting 2 tubes of frosting or purchasing a 16 oz container of frosting to make sure you have plenty. To get the pretty design on the tail you’ll need to pipe the frosting through a star tip. If you don’t have one, you could try piping a little swirled tail. Scoop the frosting into a sandwich baggie, snip off one corner, and pipe away.
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