These Puff Pastry Bunnies are downright delightful—flaky, golden, and almost too cute to eat! These treats puff up like little pastry pillows and are filled with sweetened whipped cream and fruit jam. An ideal dessert for your Easter celebration.
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This recipe uses store-bought puff pastry for ease and convenience, but if you’d rather make your own from scratch, check out my recipe and video here.
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Ingredients
Gather the following ingredients to make this puff pastry Easter bunny treat:
- Puff pastry - this recipe uses two sheets of thawed puff pastry (often found in the freezer section at your grocery store)
- Egg - the egg is lightly whipped and brushed on top of the pastries prior to baking. It browns beautifully in the oven, giving your pastry a rich, golden color and a slight sheen.
- Whipping cream
- Powdered sugar - used to sweeten the whipped cream and is dusted over the top of the bunnies after baking
- Vanilla extract - use pure vanilla extract and not imitation vanilla
- Raspberry jam - use store-bought jam or make your own
- Optional - candy melts to pipe eyes and nose onto each bunny
See recipe card for quantities.
Instructions
Bunny cutout and baking instructions
1 - Let the puff pastry sheets thaw according to the manufacturer's instructions. I followed directions from Pepperidge Farms by removing sheets from the box, covering with plastic wrap, and letting them sit on the counter for about 30 minutes.
2 - Cut out as many bunnies as possible from both sheets of puff pastry. I made twelve 4" high bunnies using 2 sheets of pastry.
3 - Place pastries on baking sheets lined with parchment paper or silicone baking mats. Leave at least 1" of space between each bunny. Lightly brush the top of each bunny with a whipped egg.
4 - Bake at 400℉ (204℃) for 12 - 14 minutes. Pastries will be golden brown and risen. Remove pastries from oven and allow to cool for 10 minutes. Transfer to a cooling rack to cool completely.
Puff pastry bunnies assembly instructions
1 - Place heavy cream, powdered sugar, and vanilla extract into a mixing bowl. Whisk everything together until the cream forms medium peaks. You’ll know you’ve reached this stage when you lift the whisk or beaters and the cream holds a peak that stands up but gently folds over at the tip. Transfer to pastry bag.
2 - Split each puff pastry bunny in half horizontally, opening it up like a sandwich with a top and bottom layer.
3 - For the bottom half of each puff pastry bunny, pipe whipped cream along the bunny ears. Then, pipe a circle of whipped cream around the outside of the bunny’s face, but leave the middle empty so you can fill it with jam later.
4 - Spoon or pipe jam into the center of each bunny face between the whipped cream. Carefully place the top piece of each bunny over the whipped cream and press down a little so it sticks.
5 - Optional - sprinkle with powdered sugar and pipe eyes and noses with candy melts.
Variations
This recipe can be easily adapted to suit a variety of tastes. Here are a few examples to consider:
- Gluten-free - need to avoid gluten? Try Shar's gluten-free puff pastry dough often found in the freezer section at your grocery store.
- Filling - get creative with your fillings—use whatever you love! Think peanut butter, Nutella, rich chocolate ganache, or a variety of jam flavors to make it your own.
Equipment
Gather the following equipment to make the puff pastry bunnies:
- Bunny cookie cutter - I used this 4" cutter
- Pastry brush for applying egg wash
- Baking Sheet Pans - lined with parchment paper or silicone baking mats
- Pastry bags
- Electric mixer (hand or stand mixer)
- Bowls, measuring cups and spoons
Puff pastry bunnies storage
Put the pastries in an airtight container and keep them in the fridge for up to one day. If you need to stack them, place each bunny in a single layer, and use wax paper or parchment paper between the layers so they don’t stick together.
Top Tip
These puff pastry bunnies are best enjoyed the same day they're made, since puff pastry tends to lose its crispness fairly quickly.
FAQ
Puff pastry is a light, flaky dough made by layering butter and dough over and over again. When it bakes, the water in the butter turns to steam, causing the layers to puff up and become crisp and airy. It’s used in both sweet and savory dishes, like croissants, turnovers, and appetizers.
More Easter dessert ideas
Looking for other dessert recipes to serve for your Easter celebration? Try these:
I hope you enjoy these puff pastry bunnies as much as my family and friends have over the years!
📋 Recipe
Puff Pastry Bunnies
Equipment
- 1 Bunny cookie cutter 4" high
- Pastry brush for applying egg wash
- 2 Baking Sheet Pans lined with parchment paper or silicone baking mats
- Pastry bags
- Electric mixer (hand or stand mixer)
- Bowls, measuring cups and spoons
Ingredients
- 2 Sheets Puff Pastry defrosted
- 1 Large Egg, lightly whipped For brushing on bunnies prior to baking
- 2 Tablespoons Powdered Sugar
- ⅔ Cup Whipping cream
- ½ teaspoon Vanilla extract
- 2 Tablespoons Powdered sugar For sprinkling over bunnies
- ⅓ Cup Raspberry jam
Instructions
Bake bunnies
- Defrost 2 sheets of puff pastry according to manufacturer's instructions.
- Prepare 2 baking sheet pans by lining with parchment paper or silicone baking mats.
- Preheat oven to 400℉ (204℃)
- Cut out as many bunnies as possible from both sheets of puff pastry.
- Place bunnies on baking sheets leaving at least 1" of space between each bunny.
- Lightly brush the top of each bunny with the egg wash.
- Bake for 12 - 14 minutes. Pastries will be golden brown and risen.
- Remove pastries from oven and allow to cool for 10 minutes. Transfer to a cooling rack to cool completely.
Fill and decorate bunnies
- Use a hand or stand-mixer fitted with the whisk attachment and begin mixing together. Mix until medium peaks are formed. Note - Medium whipped peaks are formed when you lift the whisk and the peaks hold their shape with a slight curl at the tip, standing up but still soft and smooth.
- Transfer whipped cream to a piping bag fitted with a small star piping tip.
- Split each puff pastry bunny in half horizontally, opening it up like a sandwich with a top and bottom layer.
- For the bottom half of each puff pastry bunny, pipe whipped cream along the bunny ears. Then, pipe a circle of whipped cream around the outside of the bunny’s face, but leave the middle empty so you can fill it with jam later.
- Spoon jam into the center of each bunny face between the whipped cream stars.
- Carefully place the top piece of each bunny over the whipped cream and press down a little so it sticks.
- Optional - sprinkle with powdered sugar and pipe eyes and noses with candy melts.
Video
Notes
- Storage - Put the pastries in an airtight container and keep them in the fridge for up to one day. If you need to stack them, place each puff pastry Easter bunny in a single layer, and use wax paper or parchment paper between the layers so they don’t stick together.
- This dessert is best enjoyed the same day it's made, since puff pastry tends to lose its crispness fairly quickly.
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