Vegan Pesto Easter Bunny Swirls Recipe
If you’re looking for a tasty savoury snack this Easter, why not whip up these scrummy vegan pesto bunny swirls. We can assure you the whole family will love these!
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Total Time: 30 minutes
Servings: 4
Rating:
Total Time: 30 minutes
Servings: 4
Ingredients
Method
Ingredients
(Servings: 4)
- 0.75 0.75 Tbsp plant-based milk
- 0.5 0.5 sheets of vegan friendly puff pastry
- 0.5 0.5 Tbsp Mr Organic Basil Pesto
- vegan mayonnaise for the bunny swirls
Method
- Unroll both puff pastry sheets and place them on a stable surface, with one of the shorter edges facing you.
- Spread 2 tbsp Mr Organic Basil Pesto across one of the sheets, leaving about 1cm free on the left and right edges. Brush the edges with a little soya milk, then carefully place the second puff pastry sheet on top to completely cover the first. Using a fork, gently crimp the edges left and right.
- Preheat your oven to 190C.
- Using a sharp knife, cut the puff pastry into 1-2cm strips. Lift each strip, place the middle of the strip down onto a lined baking tray and twist both ends of the strip to create the bunny shape. Brush each bunny with a little soya milk and bake in the oven for 12-15 minutes or until they’re golden.
- Remove from the oven and allow to cool for 10 minutes and pipe on the Mr Organic Egg Free Mayo for the bunny swirls. Enjoy!
Looking for some sweet vegan desserts to enjoy this Easter?
Take a look at our guide to the best vegan Easter recipes!
