Flakey Puff Pastry bunnies are filled with a swirl of whipped cream, zesty lemon curd, fresh raspberries and topped with a dusting of icing sugar. These adorable and VERY tasty easter puff pastry bunnies are quick to make and take only 10 minutes to bake. Vegan, No-Egg, No-dairy and easy to make.
Puff Pastry Bunnies
If you are looking for a new favourite Easter treat to make with little (and big) ones, these puff pastry bunnies unbelievably delicious, fresh and flakey. I have wanted to make these for so long but needed to wait until we were in full-on Easter mode before sharing the recipe today. Although, these would be great all year long and you can make them into any shapes and they’re just as delicious. Pastry bunnies are filled with whipped cream, fresh zesty lemon curd, raspberries and topped with icing sugar!
Looking for more Easter recipes, check out my Homemade Vegan Creme Eggs, Vegan Sweet Almond ‘Bunny’ Cake and Easter Vegan Madeleines. Click here for all my Easter recipes!
Why you’ll LOVE these pastries
- They’re Vegan : I used vegan and gluten-free puff pastry from JusRoll, along with homemade dairy and egg-free lemon curd.
- No special tools required : Unlike some pastry recipes, this recipe used store bought pastry which makes it ridiculously easy. You also don’t need any specialist tools in order to make these gorgeous treats.
- The cream adds flavour and texture : The addition of the cream is absolutely scrumptious. It melts in your mouth and adds even more delicious flavour to the dessert.
- Easily made gluten-free : Did you know you can get vegan AND gluten-free puff pastry! I use JusRoll Gluten-free Vegan Puff Pastry which works a dream! I also used it for my Vegan Strawberry Danish recipe and Puff Pastry Flowers.
- The texture: The pastry is super flakey and crisp, while the lemon curd filling is zesty and creamy, the perfect combination!
- The flavour : You can’t beat lemon and cream. The sweet citrus flavour pairs beautifully with the buttery pastry and cool cream. It makes it even more delicious with the tart raspberries in the middle.
- They stay crisp : The thing i love most about puff pastry is that it stays crisp! The dairy-free glaze and the light scattering of sugar helps with the browning and also with the crispness.
Tools you’ll need.
I have listed and linked some of the tools you’ll need in order to make this recipe (some links are affiliated).
- Bunny shape cookie cutter: I have linked the exact bunny shape cookie cutter I use here. The size of the pastries and fillings will determine how many pastries you get out of this recipe.
- Rolling pin.
- Piping bags : Used for piping in the cream and lemon curd. Alternatively you could simple spread it in but it’s a-little messier that way.
- Piping nozzle: You can use any shape piping nozzle for the cream, I opted for a Wilton 2D tip for a classic star shape.
- Baking tray.
- Pastry brush: Use a food grade brush to glaze the pastries with dairy-free milk before baking. This helps with browning, and also makes the top of the pastry super crisp.
How to maske Easter Puff Pastry Bunnies
You will only need a few ingredients, a handful of tools and a spare 30 minutes to make these delicious zesty, flakey and best of all DELICIOUS bunnies! Find the full written recipe and method in the recipe card at the bottom of the page.
- Prepare the pastry
Unroll the pastry and use a bunny shape cookie cutter to chomp out the shapes. Place a lined baking tray, Brush with dairy-free milk and sprinkle with sugar.
- Bake the pastryBake the pastry bunnies until golden and flakey. Remove from the oven, allow to cool then use a sharp knife to cut each one in half.
- Fill the pastries
Whip up the cream, transfer into a piping bag fitted with a star top nozzle. Transfer the lemon curd into a piping bag also and cut off the tip. Pipe a swirl of cream into each pastry, followed with the lemon curd. Place a raspberry in the middle then sandwich with the top pastry.
- Finish and serve
Dust each pastry with some icing sugar. Serve and enjoy!!
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
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Puff Pastry Bunnies
- Total Time: 30 minutes
- Yield: 8–10 1x
- Diet: Vegan
Description
Easter Puff Pastry Bunnies – Flakey puff pastry bunnies, filled with whipped cream, lemon curd and raspberries. Vegan and delicious!
Ingredients
Ingredients for the lemon curd
- 3 tablespoons of corn flour + 2 tablespoons of water
- 100g of dairy-free butter/margarine
- 100g of caster sugar
- 170ml of lemon juice
- 3 small unwaxed lemons (zest)
- 100g of vegan condensed milk
- Pinch of turmeric (or drop of yellow food gel)
Ingredients (pastry and filling)
- 1 sheet of puff pastry ( I use JusRol vegan + gluten-free puff pastry)
- 10ml of dairy-free milk (you can use any dairy-free milk)
- 2 tablespoons of granulated sugar
- 220ml of dairy-free whipping cream ( I use The Coconut Collaborative Double Cream)
- 1 punnet of fresh raspberries
- Icing sugar for dusting
Instructions
Method (lemon curd)
- In a small bowl, add in the corn flour and water. Stir together into thick paste.
- Add the cornflour paste, dairy-free butter, sugar, lemon juice, lemon zest, condensed milk and a pinch of turmeric into a medium sized saucepan.
- Place the saucepan on the hob and heat over low to medium, stirring constantly, preferably with a whisk. After around 5-8 minutes the lemon curd will thicken. If the curd isn’t thickening, turn up the heat and constantly whisk.
- Pour curd into a heat proof jar or bowl, cover and place aside to cool down.
- You can either put it in the fridge or keep it at room temperature to cool. Before you use it, give it a good stir as it will thicken.
- Transfer into a piping bag for ease, snip off the tip.
Method (pastry bunnies)
- Preheat oven to 180°C fan and line 2 large baking trays with grease proof paper.
- Unroll the pastry sheet leaving the baking paper underneath. This will prevent sticking. Use a rolling pin to slightly flatten out any wrinkles in the pastry.
- Use a bunny shape cookie cutter to chomp out the shapes. Watch the video for visual reference.
- Place on the baking tray, spread 3 inches apart (as they will spread / puff up).
- Brush the tops of each pastry with some dairy-free milk, and sprinkle over some sugar. This will help get a gorgeous golden colour to the pastry, along with making them extra flakey.
- Place into the middle of the oven and bake for 10 – 12 minutes or until the pastry is golden in colour.
- Once fully baked, remove the tray from the oven and allow to cool fully before filling.
Method (fillings)
- Whip up the dairy-free cream in a stand mixer fitted with a balloon whisk attachment or in a bowl with a hand whisk until thick, transfer into a piping bag fitted with a star tip nozzle.
- Use a sharp knife to cut each pastry in half, sideways.
- Pipe a swirl of cream into each pastry, topped with a swirl of the lemon curd.
- Place 1 – 2 fresh raspberries on-top of the cream. Place the top of the pastry on top, pressing down slightly.
- Dust each pastry with a dusting of icing sugar.
- Serve and enjoy!!
Notes
To store: Store the pastry swirls in a sealed container in the fridge, allow to come to room temperature before enjoying. Best served day of making. Best eaten 2 days of making.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Category: pastry
- Method: baking
- Cuisine: American
This recipe looks amazing! Could I use regular store-bought lemon curd, or is it best to make the homemade version you provided?