Easter Bunny Puff Pastry

bunny shaped puff pastry filled with strawberries and cream

1 from 1 vote

Filled with homemade whipped cream and strawberry purée, this recipe for Easter Bunny Puff Pastry are as adorable as they are delicious.

Prep Time10

Cook Time10

Decorating Time20

Course: Dessert

Cuisine: American

Keyword: Easter Bunny Puff Pastry

Servings: pastries

Calories: 380kcal

Author: Lois

Equipment

Ingredients

1 box puff pastry sheets
1 egg (for egg wash)

For the Whipped Cream:

1 ½ cups heavy whipping cream
½ cup powdered sugar
1 teaspoon vanilla extract

For the Strawberry Topping:

6 strawberries, diced small
¼ cup granulated sugar
¼ cup water
½ teaspoon cornstarch

For the Topping:

¼ cup powdered sugar, sifted

Instructions

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!

Video

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.

Nutrition