How cute are these? The perfect addition to your Easter brunch and so, so easy! All you need is a bunny cookie cutter and you can whip these up!
Servings: 8 sandwiches
- 2 sheets puff pastry thawed
- 1 egg
- 5 oz sliced prosciutto substitute ham, turkey or deli meat of choice
- 8-10 slices white cheese
- Sprouts or microgreens
- 1 cup fresh basil
- 4 cloves garlic
- ½ cup Greek yogurt
- 2 egg yolks
- Zest and juice of 1 lemon
- 2 Tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp pepper
- Preheat oven to 400 degrees.
- Flour your countertop or surface. Use a rolling pin and roll out the puff pastry. Ideally, you want to fit 8-10 bunny cookie cutters.
- Line two baking sheets with parchment or a silicone sheet. Once you’ve cut out the bunnies, place on baking sheet. Repeat with other puff pastry.
- Whisk an egg in a small bowl. Use a pastry brush and brush the egg wash over puff pastry. Bake 7-8 minutes or until lightly golden brown.
- While bunny pastries are cooking, prepare aioli. Combine all ingredients for aioli in a small food processor and blend until smooth. Set aside.
- Remove bunny pastries from oven and let cool.
- Lay cheese slices on a cutting board. Use bunny cookie cutter and cut cheese slices into bunny shapes. (My slices were a little too small for my entire cookie cutter but that’s ok).
- Gently press down bunny pastries to flatten. Place a dollop of aioli on bottom bunny. Top with slice of cheese and one piece of prosciutto, rolled up. Top with sprouts or greens and one more dollop of aioli. Add top bunny pastry to make your sandwich.
- For decoration, I added two black peppercorns to one of my bunny sandwiches to appear like eyes. You probably want to remove before eating but it looks cute for presentation.
Makes 8-10 sandwiches