The Puff Pastry Bunnies with Hazelnut Cream are so easy to prepare that you can easily make them with children. It will be wonderful to have them on the table for Easter breakfast. But even without little eggs, they are so good that you can prepare them all year round. Moreover, if you want, you can fill them in other ways, like with a delicious pistachio cream, or a peanut cream, and so on. In any case, you can prepare the hazelnut cream with your own hands, as it is a very easy recipe to make; it just takes a little extra time.
If you like puff pastry desserts, don’t miss the upcoming recipes:
- Cost: Economic
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 12 bunnies
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 package of puff pastry
- as needed hazelnut cream
- 1 egg
- as needed white sugar sprinkles
- as needed powdered sugar
- 12 colored chocolate eggs
Tools
- 1 Baking tray
- 1 Spatula
- 1 Pizza cutter
How to Prepare Puff Pastry Bunnies with Hazelnut Cream
Roll out the packaged puff pastry, fold it in half and spread the hazelnut cream on just one side.
Close with the other half, slightly seal the edges and, using a pizza cutter, make 12 strips. Place a small ball made of parchment paper in the center of each.
Join the two ends around the ball and twist them once onto themselves.
Open the upper ends to form the bunny’s ears. Place them one by one inside a baking tray lined with parchment paper (you can use the one wrapped around the puff pastry). Brush them with beaten egg and decorate with white sugar sprinkles. Finally, bake in a preheated oven at 356°F (180°C) and let them bake for about 12-15 minutes or until they are golden brown.
Once baked and cooled, remove the parchment paper ball with tweezers. Decorate them with sugar-coated colored chocolate eggs, placing them in the holes left by the paper.
Serve your Puff Pastry Bunnies with Hazelnut Cream, sprinkling them with powdered sugar if desired.
Advice and Storage
You can store the bunnies for a few days, but inside an airtight container or in a bread bag.
If you don’t like the sugar-coated eggs, feel free to replace them with ones you prefer, or even none as they will be delicious.
