Puff Pastry Bunnies
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.
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.
Nutrition
Calories: 317kcalCarbohydrates: 31gProtein: 4gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.002gCholesterol: 30mgSodium: 116mgPotassium: 54mgFiber: 1gSugar: 8gVitamin A: 217IUVitamin C: 1mgCalcium: 18mgIron: 1mg
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