Easter Bunny Twists Pastry

The kitchen smelled like butter and cinnamon when my niece asked if we could make something special for her class Easter party. She was about eight years old and had been planning holiday treats since January. These bunny ear twists came together so quickly that we ended up making three batches, and she insisted on testing every single one for quality control purposes.

Last spring, I made these for a brunch where the adults were actually more excited than the children. Someone asked if I had spent hours on them, and I had to laugh while casually hiding the empty puff pastry box in the recycling bin. They disappeared so fast that I almost did not get photos.

Ingredients

• 1 sheet puff pastry: Thaw completely but keep it cold to the touch for easier handling and better rise
• 2 tbsp unsalted butter, melted: Brush generously as this creates those beautiful golden layers
• 2 tbsp granulated sugar: Mix with cinnamon for that classic cinnamon sugar flavor profile
• 1 tsp ground cinnamon: Swap for cocoa powder if you want chocolate versions instead
• 2 tbsp icing sugar: Whisk with just enough milk until it reaches drizzling consistency
• 1 tsp milk: Add drop by drop until the icing flows smoothly off your spoon
• Colored sprinkles: Sprinkle immediately while the icing is still wet so they stick

Instructions

Get your oven ready:

Preheat to 190°C (375°F) and line a baking tray with parchment paper so nothing sticks

Prep the pastry:

Roll out the puff pastry on a lightly floured surface just enough to smooth any creases from folding

Add the flavor:

Brush the entire surface with melted butter, then mix sugar and cinnamon and sprinkle it evenly across the dough

Shape the ears:

Cut the pastry into 12 even strips about 2 cm wide, then twist each strip in opposite directions and form a small loop at the bottom

Bake to golden:

Place twists on your prepared tray, press the ends gently to hold their shape, and bake for 12 to 15 minutes until puffed and golden

Finish with icing:

Cool slightly on a rack, drizzle with icing sugar mixed with milk, and add sprinkles before the icing sets

Save

My neighbor texted me the next day asking for the recipe because her son kept talking about the bunny pastries. There is something genuinely delightful about food that makes people smile before they even take a bite.

Making Ahead

You can cut and twist the pastry shapes, freeze them on a baking tray until solid, then transfer to a bag for storage. Bake straight from frozen, adding a few extra minutes to the time.

Flavor Variations

Beyond the classic cinnamon sugar, try mixing the butter with lemon zest and vanilla bean. For chocolate lovers, skip the cinnamon and add cocoa powder to the sugar mixture instead.

Serving Suggestions

These work beautifully alongside fresh fruit and yogurt for brunch, or pack them individually in clear bags as party favors. Arrange them on a platter with the curved sides facing outward for maximum visual appeal.

• Add a mini marshmallow at the loop for a fluffy bunny tail effect
• Warm leftover twists in the oven for five minutes to refresh them
• Store in an airtight container for up to two days, though they rarely last that long

Save

Every time I make these now, I think of my niece standing on a chair, covered in flour and sprinkles. That is exactly what holiday baking should feel like.

Recipe FAQs

→ Can I make Easter Bunny Twists ahead of time?

Yes, prepare the shaped twists up to 24 hours in advance. Store covered in the refrigerator, then bake fresh when needed. The icing works best applied shortly before serving.

→ What other spices work well in this pastry?

Beyond cinnamon, try nutmeg, cardamom, or vanilla bean powder. For chocolate lovers, swap the cinnamon for cocoa powder mixed with a bit more sugar.

→ Can I freeze these bunny twists?

Freeze unbaked twists on a tray until firm, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 2-3 minutes to the cooking time. Already baked twists freeze well for 1 month.

→ How do I get the bunny ear shape right?

Cut strips about 2cm wide and 12cm long. Hold each strip at both ends, twist in opposite directions 3-4 times, then curve the bottom into a loop and press ends firmly onto the baking sheet to hold the ear shape during baking.

→ What if I don't have puff pastry?

Homemade pie dough or crescent roll dough can work, though the texture will be different. Puff pastry creates the lightest, flakiest result. Danish pastry dough makes an excellent alternative for a richer twist.