Makes approximately 8 to 10 bunnies
Preparation time: 10 minutes
Baking time: 12–15 minutes
Ingredients:
- 1 sheet of (vegan) puff pastry
- 4–5 tbsp La Vida Vegan Hazelnut Spread
- 1–2 tbsp plant-based milk (e.g. oat or soya milk)
- A few drops of vanilla extract
You’ll need:
- Baking tray
- Baking paper
- Easter-shaped cutters (e.g. bunnies, eggs or flowers)
- Pastry brush for brushing the milk
- Small bowl for mixing the milk and vanilla extract (optional)
- Rolling pin (optional, for rolling the puff pastry more evenly)
The instructions:
- Preheat the oven to 180°C (fan oven).
- Roll out the puff pastry on a clean surface. If needed, use a rolling pin to roll it to about 3 mm thick.
- Cut the pastry in half and prick holes in one of the halves using a fork. This helps prevent it from puffing up too much while baking.
- Spread the La Vida Vegan Hazelnut Spread evenly over the pricked half of the pastry. Use a spatula or knife for an even layer.
- Place the other half of the pastry (the one without holes) on top.
- Use your Easter cutters (like bunnies, eggs or flowers) to cut out shapes from the layered pastry.
- In a small bowl, mix the plant-based milk with a few drops of vanilla extract and stir well.
- Use a pastry brush to lightly coat the tops of the pastry shapes with the vanilla milk mixture. This will give them a lovely golden shine after baking.
- Place the Easter shapes on a baking tray lined with baking paper.
- Bake in the preheated oven for 12–15 minutes, or until the shapes are golden brown and crispy.
- Once cooled, optionally dust them with a little icing sugar for a festive touch.
