Easter is here, and what better way to celebrate than with Easter Bunny Vegetable Strudels? These crispy, golden delights are almost too cute to eat. Almost. They make a festive addition to your Easter table. Also, they are a fun, hands-on project to do with kids. So, who knew puff pastry could be so magical? A Hoppy Holiday Treat!
Firstly, you will need an 8-inch bunny-shaped cake pan, a cardboard cutout, or a chocolate mold to trace the shapes onto the puff pastry. I made a cardboard cutout by tracing a bunny-shaped Easter decoration on a disassembled breakfast cereal box.
To make these adorable Easter Bunny Vegetable Strudels, start by sautéing your vegetables in butter. For this batch, onions, carrots, yellow peppers, and asparagus take center stage. Fresh thyme and chives add a touch of springtime freshness. Frankly, the aroma alone is enough to make the Easter Bunny do a happy dance.
Once your filling is ready, grab some puff pastry and your bunny-shaped cardboard cutout. Cut out eight bunny shapes. Then, on four of them, brush the edges with egg wash, then pile on the vegetable filling like a fluffy bunny tail. Place the remaining pastry bunnies on top and seal the edges. Be sure to press firmly with your fingers. No bunny wants to lose its stuffing!
Now use pastry scraps to make tiny dough balls for eyes and tails. Give them a little personality! Then, brush everything with egg wash for that golden, bakery-worthy finish. Finally, pop them in the oven and let them bake to golden perfection.
The result? Easter Bunny Vegetable Strudels that are as delicious as they are adorable. So crisp on the outside and packed with savory spring veggies on the inside.
So, do you want to mix things up? Try other seasonal fillings like:
- Spring peas and ricotta for a creamy, sweet twist.
- Mushrooms and leeks for an earthy, umami kick.
- Spinach and feta for a Mediterranean-inspired treat.
- Sweet potatoes and goat cheese for a rich, tangy surprise.
However you fill them, these Easter Bunny Vegetable Strudels undoubtedly will be the star of your Easter feast. Cute, tasty, and full of spring flavors—what’s not to love? Meanwhile, don’t be surprised if they disappear faster than you can say, “Hop to it!”
Easter Bunny Vegetable Strudels
Ingredients
- 1 package of puff pastry about 1 lb total
- 1 large egg
- 2 tablespoons unsalted butter
- 1+1/2 cups shredded carrots
- 8 baby asparagus spears
- 1 yellow onion
- 1 yellow pepper
- 1 tablespoon chopped chives
- 1 tablespoon fresh thyme leaves
- Kosher salt and freshly ground pepper to taste
Instructions
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Defrost the puff pastry.
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Chop the asparagus spears into pieces.
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Peel and dice the onion and pepper.
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Melt the butter in a medium-sized skillet over medium heat.
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Add the onions and cook until almost transparent.
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Add the asparagus, carrots, and pepper.
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Cook, stirring frequently, until the vegetables soften but are still crisp, about 10 minutes.
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Mix in the chives and thyme.
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Season with salt and pepper to taste.
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Preheat the oven to 400°F.
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Line two baking sheets with parchment paper.
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Roll out the puff pastry. Place the bunny shape on top of the puff pastry.
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Use a sharp knife to cut out 8 bunny shapes.
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Beat the egg and brush the edges of 4 of the bunny shapes.
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Divide the cooked vegetable mixture evenly between the egg-brushed frames.
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Place the top pieces of puff pastry over the vegetables. Firmly seal the edges together.
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Use the scraps of the puff pastry to roll 4 small balls and 4 larger balls, one for each strudel.
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Place the small balls on each bunny for eyes. Place the large ones where the tail should be.
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Transfer the strudels to the parchment paper-lined baking sheet.
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Brush the outside with egg.
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Bake for 20 minutes or until the puff pastry is golden brown.
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Transfer to a wire cooling rack for 15 minutes before serving.
So, do you like these Easter Bunny Vegetable Strudels? Then also check out these other delicious recipes for:
EASTER BUNNY BREADS
PISTACHIO EGG NODDLES WITH CARROT PESTO
FALLING LEAVES DEVILED EGGS
