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.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Walking on Sunshine Recipes.
I love using puff pastry for appetizers, dinners, and desserts because it’s incredibly easy to work with and always delivers delicious results everyone enjoys.
If you’ve never used it before, you’ll be surprised how easy it is to turn simple ingredients into something impressive—your family might not even believe you made them yourself!
Looking for more Easter Desserts? Try my Sugar Cookie Egg Fruit Pizza, these Easter Pudding Cups, and even my Easter Bunny Cake. Yum!
Check out another fun recipe made with cookie cutters!
Blueberry Cream Cheese Puff Pastry
Table of Contents
- Blueberry Cream Cheese Puff Pastry
- Why my family loves this Easter dessert with puff pastry:
- Kitchen Tool Spotlight
- My Kitchen Tools Essentials
- Recipe Ingredients
- Substitutions and Variations
- Step-by-Step Instructions
- Baking Instructions
- LOVE this recipe? SAVE it for Later!
- Recipe Tips that help me when working with Puff Pastry:
- Recipe FAQ's
- How to Store, Freeze and Reheat
- More Recipes You'll Love!
- 📖 Recipe Card
- Food Safety Tips:
- 💬 Comments
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.
Check out my list...
My Kitchen Tools Essentials
Tools that will make your time easier and faster in the kitchen!
Recipe Ingredients
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.
Baking Instructions
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 over medium heat. Let it come to a low boil and remove from the heat once the sauce had thickened.
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 and top with the strawberries and sauce before adding the top half back on.
Step 7: Sprinkle the tops with powdered sugar.
Step 8: Serve and enjoy!
LOVE this recipe? SAVE it for Later!
❤️Tap the heart icon in the lower right corner to add the recipe to your recipe box for easy access anytime.
If you made it, leaving a star rating or quick review is always appreciated and helps other readers too.
Want to save this printed recipe? The Ultimate Meal Planner & Recipe Binder helps you keep recipes organized in one easy place.
Recipe Tips that help me when working with Puff Pastry:
- Use parchment paper on your baking sheet for easy cleanup and to prevent sticking.
- Chill the puff pastry dough before baking to help it puff up with crisp, flaky layers.
- If the dough gets too soft while working, pop it back in the fridge for a few minutes to firm up.
- Use a sharp cookie cutter for clean shapes—press straight down without twisting.
- Cool the pastries completely before filling them so the cream doesn’t melt or slide off.
- Pipe the filling for a cleaner, more even look—or just spoon it in for a more rustic feel.
- Dust with powdered sugar right before serving for a pretty, bakery-style finish.
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.
How to Store, Freeze and Reheat
Room Temperature: Unfilled pastries can be stored at room temperature in an airtight container for up to 2 days.
Reheat: If needed, you can refresh unfilled pastries in a 300°F oven for 5–10 minutes to crisp them up again.
Refrigerator: Filled pastries should be stored in the refrigerator in a single layer in an airtight container. Enjoy within 2–3 days for the best texture.
Freezer: Avoid freezing filled pastries, as the cream filling can change texture. Instead, freeze the unbaked shapes and fill after baking.
More Recipes You'll Love!
Check out my other recipe for Spinach Artichoke Puff Pastry Eggs. Or you might like this recipe for Cheesecake Lemon Curd Berry Crescent Bars.
📖 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, white sugar, water and cornstarch all at once. Stir together and let the mixture come to low boil. Remove from the heat when the strawberry sauce thickens.
- In a medium sized bowl, add the heavy whipping cream, powdered sugar, and vanilla.
- Blend with a hand mixer until a thick cream is formed with peaks. 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 small amount of just the strawberry sauce along the bottom half of the puff pastry.
- Then fill by piping a thick layer of the whipped cream inside. Top with some strawberries and strawberry sauce.
- Put the other half of the bunny puff pastry back on top and sift with powdered sugar.
- 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.
Comments
No Comments