Ingredients
Equipment
Method
Instructions
- Preheat oven to 400℉ and line two large baking sheets with parchment paper.
- Unroll the puff pastry while it is still cold (if it gets too warm, it becomes sticky and won't rise as well).
- Use a bunny-shaped cookie cutter to stamp out your shapes. Pro-Tip: Push straight down and pull straight up—don't twist the cutter, as twisting 'seals' the edges and prevents the pastry from puffing up perfectly.
- Place bunnies 2" apart on the baking sheets. They will grow tall, not wide, but they need airflow to get crispy.
- Bake for 10-12 minutes or until golden brown and puff up.
- Allow bunnies to cool on cooling rack and repeat the baking process.
- Once cooled, use a serrated knife to gently 'saw' the bunnies in half horizontally (like a sandwich).
- Pour heavy whipping cream, vanilla, and powdered sugar into the bowl of a standmixer.
- Turn mixer to medium speed and gradually increase. Whip for about 3-6 minutes or right up until firm, stiff peaks form.
- Add heavy whipping cream to pastry bag. You might need to do this in two loads depending on your pastry bag size.
- Pipe a generous layer onto the bottom half of each bunny, then gently set the top pastry 'lid' back on.
- Once all bunnies are piped, pipe on a cream bunny tail.
- Lightly dust the finished bunnies with the remaining powdered sugar for a snowy, soft look.
Notes
It's the lightness that sells these for me—the way the subtly sweetened vanilla cream just melts on your tongue, balanced by the crisp, deeply browned pastry. And the little cream tails? That’s just pure joy.