All you need are two main ingredients (plus frosting) to make this adorable Puff Pastry Easter Bunnies recipe. It’s perfect for your Easter dessert table.
For more ideas on ways to make this the best holiday, check out all of our Easter posts.
Easter dinner can be a lot of work, but Easter dessert doesn’t have to be if you make our Puff Pastry Easter Bunnies recipe. This fun recipe is made from store bought puff pastry, which makes your life really easy. And, it’s super simple to twist into a bunny shape, making them really festive for your Easter table.
Now, I’ll be honest. Follow the simple way of doing this. I tried to get a little more creative and roll some of the puff pastry strips into a bunny face. I imagined adding eyes and making them look cute. And then, after they baked, they puffed too much and changed shape and I didn’t love them.
So, if you want to try and shape the dough to look like a bunny’s face, go ahead. But a bunny backside is much easier.
Don’t say I didn’t warn you.
This isn’t the only Easter dessert idea we have on the blog. For more, check out our Easy Easter Dessert recipes. There are recipes for mini cakes, homemade peanut butter eggs, and more.
Puff Pastry Easter Bunnies Recipe
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Puff Pastry Easter Bunnies Ingredients:
- 2 puff pastry sheets
- 7 oz. Nutella spread
- 1/3 can cream cheese frosting (or similar white frosting)
How To Make Puff Pastry Easter Bunnies:
Before you can use puff pastry, you need to thaw it. Check the package for instructions on how to do this. I just leave it on the counter at room temperature for 40 minutes.
Pre-heat the oven to 400 F.
Use a rolling pin to roll one of the puff pastry sheets out to about 11- x 8-inches.
Spoon the Nutella onto the puff pastry sheet and spread it into an even layer, leaving about a half inch border around the edge of the puff pastry.
Roll out the second sheet of puff pastry to the same size.
Carefully put the second pastry sheet on top of the sheet with Nutella. Use your hands to reshape the pastry pieces to be the same size.
Use a fork to crimp the edges of the puff pastry to keep the pieces together.
Measure 1/2-inch pieces and mark them using a sharp knife.
Using a ruler as a guide, cut 1/2-inch narrow strips of puff pastry using a pizza cutter.
Discard the first and last strip.
Take a strip and cross the sides over each other to make a loop.
Side note: Don’t worry about the loop being an open circle. As these bake, the puff pastry will literally puff up and fill that hole.
Twist the two top portions over each other. That’s your puff pastry bunny.
Set it on a silicone baking mat-lined baking tray.
Continue until you’ve finished all of the bunny shapes.
Quick note: When you’re setting these on the tray, you need to leave room between the bunnies to give the puff pastry space to expand.
If all of your bunnies don’t fit on your baking sheet and you’re baking them in batches, put the remaining ones in the fridge while the first batch bakes. Don’t leave them out at room temperature. The puff pastry will get really soft.
Bake for 17 minutes until the puff pastry is golden brown.
Remove them from the baking sheet and let them cool on a wire rack.
Spoon the frosting into a piping bag with a No. 107 Wilton tip (or whatever flower tip you have that’s close in size).
Pipe large flowers to act as bunny tails in the bottom portion of the puff pastry bunnies.
You could also add some pastel sprinkles on top of the frosting to make them look more festive for Easter, but we don’t do that.
Puff Pastry Easter Bunnies: Frequently Asked Questions
You can definitely make these ahead of time. Bake the cookies, let them cool to room temperature, then put them in an airtight container.
When you’re ready to serve them, that’s when you’ll pipe on the frosting tails.
We often say you can use a plastic bag with the tip cut off as a budget-friendly piping bag. In this case, though, you won’t get a fun, fluffy tail.
I will say, though, if you don’t have a flower tip, you can use a star tip for a similar effect.
I love my silicone baking mat and use it every time I bake cookies. The cookies just easily slide off it.
If you don’t have one, you can use parchment paper. I just don’t prefer that because parchment paper is disposable, so it’s not as budget-friendly as a silicone baking mat it.
Elephant Ears cookies, which are very similar to these, use cinnamon sugar as a layer in the recipe. If you are allergic to hazelnuts and can’t use Nutella, you can use a cinnamon sugar mixture instead.
However, that mixture doesn’t really get dark or defined, so you won’t see the dark twist in the cookies like you see in this version.
Store any leftover cookies in an airtight container. You can leave them at room temperature. They’ll last two to three weeks, although the are best within the first two days of baking.
More Puff Pastry Ideas:
If you bought too much puff pastry and you’re looking for other ways to use it, check our out Puff Pastry Cream Cheese Danish recipe for another dessert ideas. We also have a nice list of Puff Pastry Dessert Recipes for more sweet treats.
If you want something savory, try our Spanakopita Puff Pastry Bites.
For more ideas, check out all of our puff pastry recipes.
Puff Pastry Easter Bunnies
All you need are two main ingredients (plus frosting) to make this adorable Puff Pastry Easter Bunnies recipe. It’s perfect for your Easter dessert table.
Ingredients
- 2 puff pastry sheets
- 7 oz. Nutella spread
- 1/3 can cream cheese frosting (or similar white frosting)
Instructions
- Thaw the puff pastry.
- Pre-heat the oven to 400 F.
- Use a rolling pin to roll one of the puff pastry sheets out to about 11- x 8-inches.
- Spoon the Nutella onto the puff pastry sheet and spread it into an even layer, leaving about a half inch border around the edge of the puff pastry.
- Roll out the second sheet of puff pastry to the same size.
- Carefully put the second pastry sheet on top of the sheet with Nutella. Use your hands to reshape the pastry pieces to be the same size.
- Use a fork to crimp the edges of the puff pastry to keep the pieces together.
- Measure 1/2-inch pieces and mark them using a sharp knife.
- Using a ruler as a guide, cut 1/2-inch narrow strips of puff pastry using a pizza cutter.
- Discard the first and last strip.
- Take a strip and cross the sides over each other to make a loop.
- Twist the two top portions over each other. That’s your puff pastry bunny.
- Set it on a silicone baking mat-lined baking tray.
- Continue until you’ve finished all of the bunny shapes.
- Bake for 17 minutes until the puff pastry is golden brown.
- Remove them from the baking sheet and let them cool on a wire rack.
- Spoon the frosting into a piping bag with a No. 107 Wilton tip (or whatever flower tip you have that’s close in size).
- Pipe large flowers to act as bunny tails in the bottom portion of the puff pastry bunnies.
Nutrition Information
Yield
20Serving Size
1Amount Per Serving Calories 71Total Fat 4gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 12mgCarbohydrates 8gFiber 1gSugar 6gProtein 1g
Have you made this Puff Pastry Easter Bunnies recipe? Be sure to let us know how it went in the comments.