Looking for a sweet and simple treat that’s almost too cute to eat? This recipe for Easter Bunny Puff Pastry is just what your holiday table needs!
Made with flaky layers of golden pastry, filled with homemade whipped cream and strawberry purée, and shaped with festive spring cookie cutters, they’re as adorable as they are delicious.
Check out all the other Puff Pastry Desserts for even more delicious recipes perfect to serve as a sweet treat for your Easter brunch.
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Table of Contents
- Recipe at a Glance
- Why my family loves this Easter dessert with puff pastry:
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Instructions
- Recipe Tips that help me when working with Puff Pastry:
- Storage Tips
- Recipe FAQ's
- More Easter Dessert Recipes You'll Love!
- LOVE this recipe? SAVE it for Later!
- 🗒️Shopping List
- 📖 Recipe Card
- Food Safety Tips:
- 💬 Comments
Recipe at a Glance
Prep: 20 min | Cook/Bake: 15 min | Decorating Time: 20 min | Difficulty: Easy | Servings: 12
Main Ingredients: puff pastry, strawberries, heavy whipping cream, sugar, cornstarch, powdered sugar.
Best For: spring desserts and Easter celebrations.
Make Ahead: prepare the strawberry sauce in advance; assemble with whipped cream and strawberries just before serving.
Storage: store unfilled pastry at room temperature up to 1 day; refrigerate assembled pastries and serve within a few hours for best texture.
Looking for more Easter Desserts? Try my Sugar Cookie Egg Fruit Pizza, these Easter Pudding Cups, and even my Easter Bunny Cake. Yum!
Why my family loves this Easter dessert with puff pastry:
- Using frozen puff pastry is easy and the results are a flaky, tender treat.
- The whipped cream and strawberry filling added a fresh, not-too-sweet flavor.
- The bunny shapes made them look festive without being over the top.
- They added a fun, homemade touch to the brunch table without a lot of effort.
Main Ingredients Needed
Below is a quick preview of the ingredients you’ll need. For exact amounts, check the recipe card below. You can also use the "Shopping List button" to create a printable shopping list, or the "Get Ingredients button" in the recipe card to order groceries online.
Substitutions and Variations
- Frozen pie crust: Not as flaky, but works in a pinch.
- Crescent roll dough: Softer and less layered, but still tasty and easy to use.
- Different Fruit Filling: Use raspberry, blueberry, or peach purée for a different fruit flavor.
- Whipped Topping: Replace the homemade whipped cream with Cool Whip or ReddiWhip.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-by-Step Instructions
This section includes step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: Use a bunny cookie cutter to cut bunny shapes out of the sheets of puff pastry.
Step 2: Place the shapes on a parchment lined baking sheet and brush with an egg wash.
Step 3: Bake for 8-10 minutes at 375°F until the bunnies are puffed up and golden brown.
Step 4: Make the whipped cream by beating the heavy whipping cream, powdered sugar, and vanilla until it forms peaks.
Step 5: Make the strawberry sauce by heating the sliced strawberries, granulated sugar, water, and cornstarch in a saucepan over medium heat. Stir to combine and bring to a gentle boil. Continue cooking for 3 to 5 minutes, stirring frequently, until the sauce thickens and coats the back of a spoon. Remove from the heat and let cool slightly; the sauce will continue to thicken as it cools.
Step 6: Slice the cooled pastries in half. Spread a little of just the strawberry sauce on the bottom half. Then pipe a layer of whipped cream on the other half of the bunny pastry and top with the strawberries before adding the top half back on.
Step 7: Sprinkle the tops with powdered sugar.
Step 8: Serve and enjoy!
Recipe Tips that help me when working with Puff Pastry:
- Use parchment paper on your baking sheet to prevent sticking and make cleanup easier.
- Keep the puff pastry cold. Chill the dough before baking and return it to the refrigerator if it becomes too soft while working.
- Use a sharp cookie cutter and press straight down without twisting for clean shapes.
- Allow the pastries to cool completely before filling so the whipped cream holds its shape and doesn’t melt.
- Cook the strawberry sauce until it thickens and coats the back of a spoon. It should be slightly loose, not as firm as jam.
- Whip the cream until stiff peaks form so it holds its shape when piped and doesn’t turn runny.
- Pipe the whipped cream for a neat, even look, or spoon it in for a more rustic presentation.
- Dust with powdered sugar just before serving for the best appearance., bakery-style finish.
Storage Tips
Room Temperature: Unfilled pastries can be stored at room temperature in an airtight container for up to 2 days.
Refrigerator: Filled pastries should be stored in the refrigerator in a single layer in an airtight container and serve within a few hours for best texture.
Freezer: Avoid freezing filled pastries, as the cream filling can change texture.
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
Puff pastry can be filled with both sweet and savory ingredients—think fruit preserves, cream cheese, chocolate, or pie filling for desserts, and ham, cheese, or spinach for savory options. It’s a quick way to turn simple ingredients into impressive, bakery-style treats.
To keep puff pastry from getting soggy after filling, make sure the pastry is completely cool before adding any whipped cream or fruit. You can also create a barrier by brushing the inside with a thin layer of melted chocolate or jam—this helps seal the layers and prevents moisture from soaking in.
More Easter Dessert Recipes You'll Love!
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🗒️Shopping List
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📖 Recipe Card
Easter Bunny Puff Pastry
Video
Ingredients
- 1 box puff pastry sheets
- 1 egg (for egg wash)
- 1 ½ cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 6 strawberries, diced small
- ¼ cup granulated sugar
- ¼ cup water
- ½ teaspoon cornstarch
- ¼ cup powdered sugar, sifted
Method
- Preheat the oven to 375°F. Use a bunny cookie cutter to cut out as many bunnies as you can in each sheet. Place on a baking sheet prepared with parchment paper.
- Make an egg wash by whisking one egg in a small bowl. Use a pastry brush to add egg wash to each puff pastry dough slice.
- Bake these for 8-10 minutes until the tops are golden brown and the pastry bunnies have puffed up.
- Remove from the oven and let cool completely.
- While those are cooling make the strawberry sauce.
- In a saucepan over medium heat, add the sliced strawberries, sugar, water, and cornstarch. Stir to combine and bring the mixture to a gentle boil. Continue cooking for 3–5 minutes, stirring frequently, until the sauce thickens and coats the back of a spoon.
- Remove from the heat and allow it to cool slightly. It will continue to thicken as it cools.
- In a medium sized bowl, add the heavy whipping cream, powdered sugar, and vanilla.
- Using a hand mixer, beat on medium-high speed until stiff peaks form, about 3–5 minutes. The whipped cream should hold its shape and not look soft or runny.
- Transfer to a piping bag with or without a fitted tip.
- Once the bunny pastries are cooled, slice each in half to create a sandwich.
- Spread a thin layer of the thickened strawberry sauce only along the bottom half of one side of the puff pastry bunny, leaving a small border around the edges to prevent sogginess.
- On the other half, pipe a thick, even layer of whipped cream, making sure it holds its shape and fills the center. Top with sliced strawberries.
- Place the two halves together to form a sandwich. A small amount of the strawberry sauce may spill out—this is normal.
- Serve and enjoy!
Nutrition
Notes
- If the dough gets too soft while working, place it back in the refrigerator for a few minutes to firm up.
- Chill the puff pastry dough before baking to help it puff up with crisp flaky layers.
- These are best eaten the day of or they will become soggy quick due to the strawberry sauce.
- The whipping cream and strawberry sauce can be made and stored in the fridge, but I recommend that the puff pastry is cooked and served in the same day.
Tried this recipe?
Let us know how it was!
Food Safety Tips:
- Bake goods to their recommended internal temperature, typically 165°F (74°C) or higher for safety.
- Use separate utensils and surfaces for raw ingredients, especially eggs, to prevent cross-contamination.
- Wash your hands thoroughly after handling raw dough or eggs.
- Avoid leaving baked goods or raw dough at room temperature for extended periods.
- Never leave the oven unattended while baking.
- Choose oils with a high smoking point to minimize the release of harmful compounds.
- Ensure good ventilation when using a gas stove when using an oven or gas stove to maintain a safe cooking environment.
Rachelle says
I followed this recipe exactly and none of it turned out. Sauce was super liquid and didn’t thicken, whippped cream never thickened either. It was a bummer. I make jams a lot so I’m not new to making dessert sauces, had to use store bought whipped cream and some preserves I had canned.
Lois says
Hi Rachelle,
I’m so sorry to hear this didn’t turn out the way you expected—that’s always disappointing.
The strawberry sauce should be cooked until it thickens and coats the back of a spoon, and it will continue to thicken a bit more as it cools. If it’s removed too early, it can stay more liquid.
For the whipped cream, it helps to whip until stiff peaks form so it holds its shape well when assembling.
I really appreciate you giving the recipe a try and sharing your feedback.