Roll out your 2 thawed puff pastry sheets on a lightly floured surface into a 10” by 10” square
In a small bowl, mix Urban Meadow Granulated Sugar and cinnamon. Brush 1 pastry sheet with Urban Meadow Salted Butter melted, leaving a ½” border unbuttered
Sprinkle the cinnamon sugar over the butter puffed pastry. Brush cold water over the unbuttered boarder
Brush the other pastry sheet with Urban Meadow Salted Butter melted, again leaving a ½” boarder unbuttered. Place on top of the sheet with cinnamon sugar. Press the edged of the sheets together. Then, use a fork to crimp the edges together on either side
Use a pizza cutter to cut the sheets in half horizontally from one crimped end to the other. Cut these long strips down the middle to create two shorter strips
Each end of the strip, twist in opposite directions 3-4 times. Place on baking sheet with parchment paper. Cross one side over the other. Separate ends into V shape, and pinch them into a point. Place bunnies 2 inches apart to give space to puff
Bake the twists for 10-15 minutes. Once done baking, let cool completely on a wire rack (around 20 minutes)
Make the cream cheese frosting by beating room temperature cream cheese, Urban Meadow Salted Butter, Urban Meadow Confectioners’ Sugar, and vanilla on high until well combined
Spoon your frosting into a star tip piping bag, and pipe a swirling bunny tail into the round center of the bunny twist
Ingredients
2 tbsp all-purpose flour (just for flouring the surface)
