Easter Bunny Twist Cookies

Recipe From Food2You Catering

Ingredients

• 17.3 oz. puff pastry (1 frozen package)
• 2 T. butter melted
• 2 T. cinnamon
• 2 T. sugar
• 1 T. brown sugar
• 1 t. vanilla extract
• 2 T. water
• 1 white frosting tube (or other pastel color); sprinkles if desired

Instructions

1. Preheat oven to 400ºF; line 2 baking sheets with parchment paper.
2. Allow the puff pastry to thaw for 30 minutes prior to using; roll out sheets lengthwise onto a flat surface covered with flour.
3. Brush the center of each pastry sheet with melted butter leaving 1/2 inch edges uncovered.
4. In a small bowl, mix the cinnamon, sugar and vanilla together. Sprinkle the mixture on top of the butter on one of the pastry sheets.
5. Brush water on the clean edges of the pastry sheet you just added the mixture to. Then layer the other puff pastry sheet, butter side down, on top and gently press the water-coated edges together.
6. Use a fork to crimp the edges together. Gently press down on the pastry to seal it. Slice the pasty in half from one crimped side to the other; continue to slice the pastry into 16 long strips.
7. Twist each strip twice leaving the edges separated and a large hole at the bottom (for the tail). Keep the sides facing up so you can see the cinnamon sugar layer. Place the twists on the baking sheets and bake, one at a time, for 17 -18 minutes until the pastry begins to slightly brown.
8. Allow the pastries to cool for 20 minutes. Using the frosting tube, pipe tails on each of the bunnies. Add sprinkles to the tail if desired. Enjoy!