Easter Bunny Twists

Makes 14 twists
Prep time: 10 mins
Cooking time: 15 mins

Our bunny twists might just be the cutest Easter treats you’ve ever made. Wanting to devour these year round? Just change the shape of the twists - easy! 

Tips & Tricks
  • To really make these bunnies pop - pipe tails onto the twists! In a food processor blend 200g softened Pams Butter with 1 ½ cups Pams Icing Sugar and ½ tsp Pams Vanilla Essence, until smooth. Fill your piping bag with the icing and pipe tails onto the bunny twists.


  1. Brush the sheets of pastry with the butter, leaving a 2cm gap on the outside edges of both sheets of pastry.
  2. Mix together the cinnamon and sugar, then sprinkle the mixture over one sheet of puff pastry.
  3. To close your twists, use a pastry brush to brush water along the two outside edges of the first sheet. Lay over the second sheet of pastry, then use a fork to gently crimp the edges, pressing the two layers together.
  4. Using a sharp knife slice pastry crosswise into 14 thin strips.
  5. Take each strip and twist it twice in the middle - this should make ‘bunny ears’ at the top and leave a circle at the bottom (for the head). Check out the recipe image for reference.
  6. Place in an oven preheated to 200? and bake for 15 minutes.


  • 2 sheets Pams Flaky Puff Pastry, thawed
  • 2 Tbsp Pams Butter, melted
  • 1 Tbsp cinnamon
  • 2 Tbsp Pams White Sugar