Pudica's Food Corner HAPPY EASTER Puff Pastry Bunny Ears
These treats are made with puffed pastry, which makes them fast to whip up. The texture and taste are so good and they make a great class treat for Easter..
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Preheat the oven to 400ºF and line two baking sheets with parchment paper. Allow the puff pastry to thaw for 30 minutes prior to using and then roll out both sheets lengthwise onto a flat surface covered with parchment paper. Brush the center of each pastry with the melted butter leaving 1 inch of the edges clean.
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How To Make Puff Pastry Bunnies: Firstly, gather together your equipment and ingredients, line 2 baking trays with parchment paper and preheat your oven to 200C / 400F / Gas Mark 6. Secondly, take your 2 sheets of puff pastry out the fridge and unfold both sheets. Next, melt your butter and brush it over both pastry sheets, leaving around 1/2.
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Instructions. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. On a lightly floured surface, roll out two sheets puff pastry into two smooth rectangle (about 12" x 8" each). In a medium mixing bowl, beat butter, sugars and cinnamon with an electric mixer until well blended.
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In a small bowl, mix together the cinnamon and sugar and sprinkle on top of the melted butter on the puff pastry. Lay the second piece of puff pastry on top of the cinnamon sugared puff pastry. Crimp the top and bottom of the puff pastries together with a fork. Using a pizza cutter, cut the puff pastry into 15 strips.
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Bunny Twists. Step 1 Line 2 baking sheets with parchment. On a lightly floured surface, roll out each puff pastry sheet to a 10"-by-10" square. Step 2 Brush one sheet with melted butter, leaving a.
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Place the other sheet on top. Crimp the edge with a fork to seal. Cut the pastry: Use a pizza slicer or sharp knife to cut the pastry into slices about 1/2" wide. Shape the bunnies: Grab the two ends and make a twist at the top and a second twist to make the ears. Place 2" in apart on a parchment lined baking sheet.
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For the filled puff pastry bunny, make a cardboard bunny template (approx. 20 cm) before starting. Allow the puff pastry sheets to thaw. Wash and clean the vegetables, peel if necessary and cut into very small cubes. Heat the wild garlic spice paste in a coated pan and cook the vegetables in it until firm.
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Preheat oven to 400 degrees F. Generously grease a regular muffin pan with nonstick cooking spray. With an electric mixer, beat the butter and brown sugar until smooth and creamy, 2-3 minutes. Divide evenly between the 12 muffin cups. Top with pecans.
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Bake the puff pastry bunnies and the excess puff pastry according to the puff pastry baking instructions. * (1-2) While the bunnies are baking, combine the 1 cup heavy whipping cream, 1 tablespoon sugar, and 1/3 teaspoon pure vanilla extract in a medium bowl. Blend on the highest speed for 3-5 minutes, or until stiff peaks form.
Pudica's Food Corner HAPPY EASTER Puff Pastry Bunny Ears
Cinnamon sugar. Mix the sugar and cinnamon. Shape the bunnies . Brush the dough with water, sprinkle with the cinnamon sugar. Cut the dough halves into thirds lengthways, then roll each one up lengthways.
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Bake at 425F for 25 minutes. Meanwhile, create the extra sticky sauce. In a small saucepan melt the butter, then add the sugars and cinnamon and whisk to combine. Heat on medium-high heat until the sugars begin to dissolve and thicken and caramelize.
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Allow the puff pastry sheets to thaw for 45 minutes so that it is soft (but still slightly cool!). Once thawed, brush the melted butter over both unfolded sheets, leaving 1/2 an inch on the edge of the sheets unbuttered. In a medium bowl, mix the sugar and cinnamon and pour the mixture over the butter on one of the pastry sheets.
Pudica's Food Corner HAPPY EASTER Puff Pastry Bunny Ears
Melt the butter, and brush it over both pastry sheets, leaving about 1/2 inch down each side without butter. Combine the cinnamon and sugar, and pour it over the butter on one of the pastry sheets (not on the 1/2 inch closest each side). Brush water along the 1/2 inch down each side. Top with the second pastry sheet, buttery side down.
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Bake for 12-18 minutes, until golden brown. Let cool at least 10 minutes. To make the buttercream, beat the butter for 2 minutes. Add the powdered sugar, milk, and vanilla. Beat until smooth and fluffy, about 2-3 minutes. For the chocolate "bunny tails" add the melted chocolate to beat for 1-2 more minutes.
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Repeat with remaining dough triangles and peanut butter cups, shaping and trimming dough as needed for desired shape. 3. Bake 8 to 9 minutes or until puffs begin to brown. Place 2 white miniature marshmallow halves and 1 pink marshmallow half on center of each for bunny nose. Bake 1 to 2 minutes longer or until puffs are golden brown and.
