Article: published on 12 March 2026

Heat the oven to 200C fan or gas mark 7.

Roll out the puff pastry sheet on a lightly floured surface if needed. Use a bunny shaped cookie cutter to stamp out pastry shapes. If you do not have a cutter, draw simple bunny outlines with a knife.

Line two or three baking trays with baking parchment and place the pastry bunnies on top.

Brush each pastry lightly with the beaten egg. Bake for 10 to 15 minutes until the pastry has risen and turned golden brown. Remove from the oven and allow them to cool completely.

While the pastries bake, make the whipped cream. Pour the double cream into a bowl. Add the sugar and vanilla extract. Whisk until stiff peaks form. An electric whisk speeds this up, though a hand whisk also works.

Transfer the whipped cream to a piping bag.

Once the pastries have cooled, either slice each bunny horizontally so you have a base and a lid, or use two individual bunnies.

Pipe whipped cream around the edges of the bottom half of the pastry. Pipe chocolate spread into the centre. Scatter sliced strawberries over the filling.

Place the top half of the bunny pastry back on top to form a sandwich.

To decorate, pipe a small dot of whipped cream on the back of each bunny to create a tail. Finish with a light dusting of icing sugar.

Serve immediately while the pastry stays crisp.