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Puff pastry bunnies with cream and lemon curd

Puff Pastry Bunnies

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Easter Puff Pastry Bunnies – Flakey puff pastry bunnies, filled with whipped cream, lemon curd and raspberries. Vegan and delicious!  


Units Scale

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


Method (lemon curd)

  1. In a small bowl, add in the corn flour and water. Stir together into thick paste.
  2. Add the cornflour paste, dairy-free butter, sugar, lemon juice, lemon zest, condensed milk and a pinch of turmeric into a medium sized saucepan.
  3. 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.
  4. Pour curd into a heat proof jar or bowl, cover and place aside to cool down.
  5. 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. 
  6. Transfer into a piping bag for ease, snip off the tip.

Method (pastry bunnies)

  1. Preheat oven to 180°C fan and line 2 large baking trays with grease proof paper.
  2. 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.
  3. Use a bunny shape cookie cutter to chomp out the shapes. Watch the video for visual reference
  4. Place on the baking tray, spread 3 inches apart (as they will spread / puff up).
  5. 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.
  6. Place into the middle of the oven and bake for 10 – 12 minutes or until the pastry is golden in colour.
  7. Once fully baked, remove the tray from the oven and allow to cool fully before filling.

Method (fillings)

  1. 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.
  2. Use a sharp knife to cut each pastry in half, sideways.
  3. Pipe a swirl of cream into each pastry, topped with a swirl of the lemon curd.
  4. Place 1 – 2 fresh raspberries on-top of the cream. Place the top of the pastry on top, pressing down slightly.
  5. Dust each pastry with a dusting of icing sugar.
  6. Serve and enjoy!! 


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