BUNNY PASTRY RECIPES

Steps:

• Preheat oven to 200°C / 400°F. Thaw puff pastry. Stack pastry sheet and roll out untiil approximately 1/8 inch thick.
• Cut out a picture of an easter bunny and place on top of pastry. With a sharp knife, cut pastry in the shape of bunny, forming its head, ears and legs. Repeat until all dough is used up. Place pastry on a non stick baking mat and place a second mat on top to help pastry keep it's shape while baking.
• Bake in oven until golden-brown, about 25 minutes. Remove from oven and brush with melted apricot jam. Let cool.

Steps:

• Heat oven to 400°F.
• Combine water and butter in 2-quart saucepan. Cook over medium heat 4-7 minutes or until mixture comes to a full boil.
• Reduce heat to low; stir in flour vigorously until mixture leaves sides of pan and forms a ball. Remove from heat. Beat in 1 egg at a time until mixture is smooth.
• Drop dough by 1/4 cupfuls, 3 inches apart, onto ungreased baking sheet. Bake 35-40 minutes or until puffed and golden brown. Pierce each puff gently with fork to allow steam to escape. Cool completely.
• Prepare pudding mix, using 1 1/4 cups milk, as directed on package. After pudding is set, gently stir in whipped cream. Cover; refrigerate up to 4 hours or until serving time.
• Create bunnies by cutting off cream puff tops. Cut large marshmallows crosswise into 3 pieces. Dip cut-sides into decorator sugar for ears. Using toothpicks, attach sugared marshmallows into top of cream puff for ears. Use melted candy coating to attach chocolate chips for eyes.
• Fill bottom half of cream puff with 1/3 cup filling just before serving. Press licorice strips for whiskers and pink candies for nose into filling. Place decorated cream puff top over filling. Sprinkle with powdered sugar, if desired.