Puff pastry Easter bunnies

Total time: 30m
Preparation Time: 15m

For 8 piece

Nutritional Information

Contains 219 Kcal, 2g Protein, 23g Carbohydrates, 13g Fat


  • Cinnamon sugar
  • 1 tsp cinnamon
  • 50 g sugar
  • Shape the bunnies
  • 1 puff pastry dough, rolled into a rectangle, halved lengthwise
  • 2 tbsp water to glaze
  • Bake
  • 100 g full cream, whipped until stiff

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  • Cinnamon sugar

    Mix the sugar and cinnamon.
  • Shape the bunnies

    Brush the dough with water, sprinkle with the cinnamon sugar. Cut the dough halves into thirds lengthways, then roll each one up lengthways. Cut the rolls in half lengthwise, twist the strands with the cut sides facing up. Starting from the middle, twist each roll twice, leaving a hole of approx. 3 cm. Transfer the bunnies to a tray lined with baking paper.
  • Bake

    Approx. 15 mins. in the centre of an oven preheated to 200°C. Remove and allow to cool slightly. Put the whipped cream into a piping bag with a serrated nozzle (approx. 10 mm in diameter), use the cream to make tails.

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