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Apricot & white chocolate bunnies
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2 x 320g packs Jus-Rol Puff Pastry Sheets
100g St Dalfour Thick Apricot (spread), plus extra warmed for brushing
2 tsp Billington’s Golden Caster Sugar
1 tsp Bart Ground Cinnamon
1 British Blacktail Medium Free Range Egg, beaten to brush over
50g white chocolate, melted and cooled slightly
1. Remove the pastry from the fridge and set aside for 10-15 minutes. Preheat the oven to 200°C, gas mark 6 and line 2 large baking sheets with baking parchment. Unroll one pastry sheet with the long edge closest to you. Brush the jam over the sheet, leaving a 1cm edge clean at either short side. Sprinkle with the sugar and cinnamon. Brush water on the two 1cm edges.
2. Put the other pastry sheet on top and press down. Use a fork to seal the edges on the left and right sides. Using a sharp knife, slice the pastry in half, from one crimped side to the other. Then continue until you have 16 narrow, even strips.
3. Avoid the 4 strips at the top and bottom for now. Take the next strip and lay it in a U shape on the work surface. Hold one end in each hand and cross these over each other twice to form a twist, leaving a small circular loop at the bottom to form the bunny body. Place onto the prepared tray and pinch the tips of the ‘ears’. Continue until you have made 12 bunnies.
4. Cut each of the remaining 4 strips into 3 pieces. Roll each piece up into a spiral. Stick one onto the bottom of each bunny body, at the base of the ‘loop’, spiral-side up, to make tails. Brush all over with beaten egg, then bake for 18 minutes until golden. Remove and cool, then spoon a little melted white chocolate over the tails.
Typical values per serving:
This recipe was first published in April 2020.