Cinnamon Easter Bunnies

Method

1. Preheat oven to 200°C.
2. Unroll one sheet of Carême Spelt Butter Puff Pastry. Brush melted butter all over the pastry, leaving a 1-2cm border along top and bottom of the long edge.
3. Sprinkle the buttered pastry with the cinnamon sugar, leaving the unbuttered border empty. Brush the border of the pastry sheet with water and top with the second sheet of Carême Spelt Butter Puff Pastry.
4. Crimp the long edges (top and bottom) together with the tines of a fork. Using a pizza cutter, slice your pastry from top to bottom on the long edge until you have 16 thin slices of pastry.
5. Take one piece of pastry and gently fold it around on itself. Fold the edges over each other twice until you have a twist, and place the two edges at the top to form the “bunny ears”. You want to make sure the cinnamon sugar-filled edges are showing as much as possible. Repeat with the remaining pastry pieces.
6. Place your bunnies on two large lined baking trays.Place into the oven to bake for 16-18 minutes, or until the pastry is golden. Remove from oven and set aside to cool completely.
7. Once cooled, prepare buttercream icing as per the packet instructions and then divide into 3 equal portions. Leave one portion white, add a couple of drops of blue food colouring to the second portion, and a couple of drops of pink food colouring to the third. Transfer each batch to a piping bag (or plastic zip lock bag) and cut a hole in the base.
8. Pipe bunny tails in different colours on the cooled pastry bunnies and serve with leftover icing (for dipping)!