Did you know that Tenderflake puff pastry is "accidentally" vegan? Neither did I, until I made Liv B's Holiday Lentil Mushroom Loaf for Christmas this past year (and probably no surprise here - this lentil mushroom loaf recipe was absolutely delicious).
With Easter coming up quick and the weather feeling more Spring like, I decided to make these festive Cinnamon Twist Easter Bunnies and Raspberry Jam Flower puff pastry treats!
Both these recipes are so simple and quick to make, and are bound to put a smile on your friends and family's faces when they enjoy them over Easter dinner.
Cinnamon Twist Easter Bunnies
For my visual learners: The infamous Easter bunny twist
Raspberry Jam Flowers
For my visual learners: How to Make the Raspberry Jam Flower
Step One: Add 1/2 tsp of raspberry jam to the centre of the puff pastry square.
Step Two: Fold the edges over the jam and twist the top to seal.
Step Three: Flip the jam puff pastry over and shape into a circle.
Step Four: Using a sharp knife, cut 8 petals into the jam puff pastry (do not cut into the middle). Aly's tip: cut the jam puff pastry into 4's. Then go back and cut the middle of the quarters. Volia - 8 petals!
Looking for more Spring like recipes? Check out some of my favourite Spring recipes below:
Vegan + Gluten-Free Lemon Cupcakes & Blackberry "Cream Cheese" Frosting
Strawberry Salsa with Cinnamon Chips
Raspberry Lemon Cashew "Cheesecake" Squares
Vegan Lemon and Blueberry Pan Pancakes