For Cinnamon Bunny Twists

1. Preheat the oven to 180°C. Spray a baking sheet with non-stick spray.
2. Place the puff pastry flat on a lightly floured work surface.
3. Spread the butter on the pastry leaving a border open. In a small bowl combine the castor sugar and cinnamon. Sprinkle the cinnamon sugar on the puff pastry sheet and top with another pastry sheet. Press down gently and crimp the edges with a fork.
4. Cut the filled pastry into 1cm strips. Bring the ends of each strip together, allowing a loop to form, and twist the ends to form bunny ears.
5. Place the cinnamon bunny twists on the prepared baking tray and bake for about 25 minutes or until cooked and golden.
6. Once baked, allow to cool completely before decorating.

For the Bunny Tail

1. Combine the cream cheese, icing sugar, vanilla and food colouring and mix until smooth. Place in a piping bag with a star nozzle.
2. Once the cinnamon bunny twists are cooled, pipe the bunny tail in the middle of the loop.
3. Serve along with other yummy Food Lover’s Easter treats on your festive Easter table.