Puff pastry Easter bunnies

Puff pastry Easter bunnies

Total: 30 min. | Active: 15 min.
Nutritional value / piece: 146 kcal
, Fat: 9 g
, Carbohydrate: 15 g
, Protein: 1 g


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Cinnamon sugar

50 g sugar
1 tsp cinnamon

Shape the bunnies

1 puff pastry dough, rolled into a rectangle, halved lengthwise
2 tbsp water, for brushing


100 g full cream, beaten until stiff
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How it's done

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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.


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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