Easter Bunny Cinnamon Twists - Urban Meadow
Prep Time
1 hours
Cook Time
10 minutes
Total Time
1 hours 30 minutes
Yields
12
Directions
- Preheat your oven to 400°F
- Roll out your 2 thawed puff pastry sheets on a lightly floured surface into a 10” by 10” square
- In a small bowl, mix Urban Meadow Granulated Sugar and cinnamon. Brush 1 pastry sheet with Urban Meadow Salted Butter melted, leaving a ½” border unbuttered
- Sprinkle the cinnamon sugar over the butter puffed pastry. Brush cold water over the unbuttered boarder
- Brush the other pastry sheet with Urban Meadow Salted Butter melted, again leaving a ½” boarder unbuttered. Place on top of the sheet with cinnamon sugar. Press the edged of the sheets together. Then, use a fork to crimp the edges together on either side
- Use a pizza cutter to cut the sheets in half horizontally from one crimped end to the other. Cut these long strips down the middle to create two shorter strips
- Each end of the strip, twist in opposite directions 3-4 times. Place on baking sheet with parchment paper. Cross one side over the other. Separate ends into V shape, and pinch them into a point. Place bunnies 2 inches apart to give space to puff
- Bake the twists for 10-15 minutes. Once done baking, let cool completely on a wire rack (around 20 minutes)
- Make the cream cheese frosting by beating room temperature cream cheese, Urban Meadow Salted Butter, Urban Meadow Confectioners’ Sugar, and vanilla on high until well combined
- Spoon your frosting into a star tip piping bag, and pipe a swirling bunny tail into the round center of the bunny twist
Ingredients
- 2 tbsp ea all-purpose flour (just for flouring the surface)
- 1 ea (17.3 Oz) frozen puff pastry
- 3 tbsp ea Urban Meadow Salted Butter (melted)
- 2 tbsp ea Urban Meadow Granulated Sugar
- 1 tsp ea ground cinnamon
- 1 tbsp ea cold water
- 3 oz. ea cream cheese (room temperature)
- 2 tbsp ea Urban Meadow Salted Butter (room temperature)
- 1 cup ea Urban Meadow Confectioners Sugar
- 1 tsp ea vanilla extract