Fruity Easter Bunny Pastries

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SERVES:

Makes 24

Prep Time:

1 hour

Cook Time:

15-17 minutes

If you've reached your limit of Hot Cross Buns, get the kids in the kitchen and try these Fruity Easter Bunny Pastries. Thanks to ready rolled pastry, this Easter baking recipe is simple and fun - plus a tasty way to use up your wonky apples or peacherines.

You can prepare your fruit purees in advance and store them in the fridge until you're ready to hop on in to making and decorating your Easter bunnies. The split at the top is your bunny's ears, and we've used whipped cream and mini easter eggs to create their cute bushy tales.

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Close up of easter bunny pastries with apple slices

_INGREDIENTS:

4 pre-rolled puff pastry sheets
1 egg, beaten (for egg wash)
10g icing sugar
100ml whipped cream
Peacherine puree and/or apple puree
24 mini Easter eggs

_{PEACHERINE PUREE:}

200g diced peacherines
2 Tbsp brown sugar
1 Tbsp lemon juice
½ tsp cinnamon
3 Tbsp slivered almonds

_{APPLE PUREE:}

200g diced apples
2 Tbsp brown sugar
1 Tbsp lemon juice
½ tsp cinnamon
2 Tbsp walnuts, chopped

_{INSTRUCTIONS:}

First prepare your purees:

We like using both apple and peacherines for a mix of flavors, but you could also just double the recipe for your preferred fruit.

Peacherine Puree: Remove the stone and finely dice the peacherines. Add to a pot with brown sugar, lemon juice, and cinnamon. Cook on medium heat for 10 minutes until soft. Remove from the heat and place into a blender along with the slivered almonds. Blitz until well combined but not completely smooth. Set aside to cool.
Apple Puree: Core and finely dice the apples. Add to a pot with brown sugar, lemon juice, and cinnamon. Cook on medium heat for 10 minutes until soft. Remove from the heat and place into a blender, along with the chopped walnuts. Blitz until well combined but not completely smooth. Set aside to cool.

Now prepare your pastry bunnies:

Preheat the oven to 180°C.
Place the pastry onto a clean work surface. Spoon the peacherine puree onto the pastry. Spread the puree over the pastry, leaving a ½-inch gap around the edge.
Brush the exposed edge of the pastry sheet with egg wash. Then place another sheet of pastry on top of the first one, pressing down on the outside edges to stick the two pastry sheets together.
Using a sharp knife or pizza cutter, slice the pastry into 12 thin strips. Twist each strip and wrap around twice - this is your bunny shape. Repeat until all the strips have been twisted.

Image demonstrating the thin slices of pastry

Repeat this process with the apple puree and the other two sheets of pastry.
Place the pastry bunnies onto two lined baking trays, leaving space between them.
Press down the top of the bunny ears with a fork. Brush each bunny with egg wash. Bake for 15-18 minutes until golden brown. Remove from the oven and set aside to cool.
While the bunnies are cooling, whip the cream until stiff peaks start to form.
Once the bunnies have cooled, dust with icing sugar. Pipe the whipped cream onto the larger round end of the Easter bunny to create a white tail (you could use a plastic bag with a corner chopped off to do this).
Top with any extra chopped peacherines, apples, or chocolate Easter eggs.

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