Gather ’round, Easter bunnies… because I have got a delicious recipe for you! You know that Team Jilly and I LOVE to provide some sweet treat inspiration for each holiday, and this recipe will have your loved ones hopping with excitement at how yummy it is! (Yes, I am back to my good ol’ punny ways. Didn’t you miss it? LOL.)
Now, I am a BIG proponent of giving credit where credit is due. We were so inspired by this recipe video from @littleblogofvegan on TikTok that we had to give it a try for ourselves to see if it would be something all of you would love! Sure enough… 10/10!! Be sure to give some love and support to the original creator of this recipe! Thanks, Blog of Vegan!
Here’s what Team Jilly and I adore about this recipe:
- It’s festive
- No cutlery is required to eat it!
- The pastries look so beautiful that they are sure to impress your family and friends!
- Plus, the recipe is SO easy to make!
Well, I’m sure you’re all SUPER egg-cited to start the recipe… (I know! I’m at it again!) let’s start baking, shall we?!
Bunny Twists Recipe
Ingredients
1 1 package frozen puff pastry sheets (17.3 oz, 2 sheets in package)
2 tbsps 2 butter, melted
1 tbsp 1 cinnamon
2 tbsps 2 sugar
white frosting
Directions
- Preheat the oven to 400 degrees.
- Allow the puff pastry sheets to thaw for 45 minutes so that it is soft (but still slightly cool!). Once thawed, brush the melted butter over both unfolded sheets, leaving 1/2 an inch on the edge of the sheets unbuttered.
- In a medium bowl, mix the sugar and cinnamon and pour the mixture over the butter on one of the pastry sheets. On the 1/2 inch perimiter that is unbuttered, brush water along each side.
- Place the second pastry sheet on top of the first pastry sheet with the buttery side down. Use a fork to crimp the edges (over the perimeter where you added water). Gently press the top sheet of pastry down. This will allow the butter to absorb the cinnamon sugar mixture.
- Use a pizza cutter to slice the pastry in narrow strips from crimped edge to crimped edge until you have about 16 narrow strips.
- Take each strip and twist it twice to make it into a bunny shape (see photos above for reference). Your twised shape should have an open circle at the bottom and two ends pointing upwards like ears.
- Line a cookie sheet with parchment paper and line each of the twisted strips on the cookie sheet for baking. Bake for 17-18 minutes. The pastry should be golden brown when ready!
- Once cool, add frosting!
Well, there you have it! An egg-cellent new Easter recipe to delight your guests this holiday! Happy Easter, everyone!
xo,
Jilly
