Ingredients

Bunnies

• 4 sheets store-bought frozen flaky puff pastry, defrosted
• 4 tablespoons melted butter
• 125g Mainland Grated Tasty Cheese

Bunny Tails

• 200g Mainland Feta
• 2-3 tablespoons milk
• 50g canned baby beetroot

Method

Bunnies

1. Line 2 baking sheets with baking paper. 
2. Place one of the puff pastry sheets on a slightly floured work surface. Brush with some melted butter then sprinkle over half the grated Tasty cheese. Place another pastry sheet on top, brush again with melted butter and use a fork to crimp the borders on all sides to seal.
3. Using a sharp knife, cut the sheets in half horizontally to create 2 rectangles. Cut each rectangle horizontally into 8 long strips. 
4. Arrange one strip on its side in a U-shape (with the curve at the bottom) on a lined baking sheet. The stripe of cheese should be visible. Twist the 2 top strands around themselves twice. 
5. Arrange the ends of the strips so they split away from the top of twist in a V shape, creating bunny ears. 
6. Repeat with the remaining strips, filling the baking sheets with 8 twists each. Then repeat this process with the other two remaining pastry sheets. 
7. Refrigerate the bunny twists for at least 15 minutes or up to 30 minutes.
8. Preheat your oven to 200°C fan bake while the bunny twists are chilling. 
9. Bake the bunny twists, until puffy and golden brown, around 15-18 minutes. Allow to cool.

Bunny Tails 

1. Place half the Mainland Feta and 2 tablespoons of milk in a small blender. Blitz until smooth then tip into a small piping bag. 
2. Place the remaining feta into the blender with the beetroot and blend until smooth. Remove and tip into a second small piping bag. 
3. Alternating between each colour, pipe small bunny-shaped tails onto the bunnies, so some have white tails and others have pink. Then you’re ready to serve, Happy Easter.