The shortcrust pastry bunnies for Easter are a simple, quick and very cute snack to bring to the table during the holidays. They are easily prepared with one roll of shortcrust pastry and a bunny-shaped cutter, cutting out two shapes for each bunny: one whole and one with a small hole like a tail.
The two parts are baked separately in the oven until golden and crispy—keep an eye on the oven because shortcrust pastry browns very quickly!

Once cooled, place a small dollop of savory cream on the whole bunny, then place the shape with the hole on top: the filling will remain visible right in the tail hole, creating a cute and very showy effect.
For filling you can use chickpea hummus, tuna mousse, ricotta with chives, herbed cream cheese, olive pâté or robiola and smoked salmon.
They are perfect for Easter buffets, spring aperitifs or tasty starters, because they are easy to prepare and immediately make an impression on the table.

Note: You can also make them with puff pastry, rolling it slightly with a rolling pin before cutting out the bunnies. Alternatively try the savory shortcrust pastry: here you can find my savory shortcrust pastry recipe perfect for this kind of preparation.

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I also have a free WhatsApp channel with one sweet and one savory recipe every day: click and subscribe → https://www.whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F
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