Hazelnut Chocolate Puff Pastry Bunny Tails

Name: Hazelnut Chocolate Puff Pastry Bunny Tails
Prep time: 10 min
Total time: 25 min
Yield: 12
Cuisine: Paris, France

Desserts

April 7, 2023

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Looking for a last minute, quick and easy Easter dessert recipe? Well, I've got you covered! These Hazelnut Chocolate Puff Pastry Bunny Tails are made with just 2 ingredients, are flaky, chocolate-y, and will have your family asking for more ;)

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What is Tony Chocolonely?

Alrighty, let me introduce to you all my favorite chocolate on planet Earth...

Tony Chocolonely offers the tastiest variety of chocolate bars that are fit to feed a crowd, and wonderful for baking! And with their incredibly tasty chocolate, they are on mission to make all chocolate 100% slave free worldwide. Plus, their chocolate is made with all-natural, wholesome ingredients that will leave you speechless!

‍Tony Chocolonely follows strict Sourcing Principles to curate slave-free cocoa that is sold commercially and tastes handcrafted!

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Where to buy Tony Chocolonely?

They are available in most grocery stores nationwide (and internationally), but you can also check out more locations near you or shop online by clicking here.

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How to make the puff pastry bunny tails? In very simple steps!

Melt the chocolate.
Gently roll out the thawed puff pastry sheet on a floured surface.
Spread the chocolate over half the sheet.
Fold the other half over the chocolate to cover it. Gently press down to seal.
Cut into 8-12 thin strips, about 1/2" thick.
Twist each strip twice, leaving the ends separated for the “bunny ears” and a hole at the bottom for the “bunny butt.” Place on the prepared pan.
Brush with egg wash.
Bake until golden brown and flaky.
Make buttercream to pipe on the cute bunny butts.

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How to store leftover puff pastries?

The baked pastries can sit out at room temperature uncovered the day you've made them (if serving later that day) to keep them flaky. If storing overnight, store the cooled and baked pastries in an airtight container on the counter (room temperature) for up to 5 days.

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Now, it’s time to grab our aprons and begin baking deliciousness! ’till next time! xxL

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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram @brightmomentco. It always makes my day seeing y’alls creations!

For more tasty A Bright Moment recipes, be sure to follow us on Pinterest, Facebook, YouTube and Instagram.

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“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

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Print it

Hazelnut Chocolate Puff Pastry Bunny Tails

Flaky puff pastry filled with milk chocolate and hazelnuts for a quick and easy Easter dessert recipe!

PREP:

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COOK:

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TOTAL:

MINS

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Author:

Lauren Taylor

Ingredients

Servings: 12

For the Puff Pastries:

14-oz package Frozen Puff Pastry, thawed
1 6.35-oz Tony Chocolonely 32% Milk Chocolate Hazelnut
1 Egg Yolk

For the Buttercream “Tails:”

4 tbsp. Unsalted Butter, softened
2 tbsp. Melted Chocolate, any favorite Tony Chocolonely flavor will work!
1 cup Powdered Sugar
1 tbsp. Milk or Heavy Cream
¼ tsp. Vanilla Extract

Instructions

Preheat oven to 400F. Line a baking tray with parchment paper.
Chop the milk chocolate hazelnut bar into small chunks, then melt in a double boiler or a mixing bowl placed over a saucepan with simmering water. Stir until melted. Let cool for a few minutes.
On a lightly floured surface, gently roll out the thawed puff pastry sheet to ¼” thick.
Spread the chocolate over half of the puff pastry.
Fold the other half over the chocolate half. Lightly press down with your hands to seal.
Slice the dough into thin long strips, about ½” thick and 7-9” in length.
Twist each strip twice, leaving the ends separated for the “bunny ears” and a hole at the bottom for the “bunny butt.” Place on the prepared pan.
Beat the egg yolk with 1 teaspoon of water. Brush onto the pastries.
Bake for 12-18 minutes, until golden brown. Let cool at least 10 minutes.
To make the buttercream, beat the butter for 2 minutes. Add the powdered sugar, milk, and vanilla. Beat until smooth and fluffy, about 2-3 minutes. For the chocolate “bunny tails” add the melted chocolate to beat for 1-2 more minutes.
Pipe the buttercream onto the large ends of the pastries to enjoy!

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Hey, I’m Lauren!

Welcome! The recipes you’ll find here are inspired by seasonal ingredients, generations-old family recipes, and places I’ve grown to love most. My hope is to inspire you inside the kitchen with a love for home-cooked foods, as well as outside the kitchen since everyday is another chance to make a bright moment in someone's life ;)

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