Bunny Puff Pastries

In a large mixing bowl, combine the gluten-free flour and butter. Flatten the butter cubes between your fingers and thumbs to create butter flakes. Toss the butter flakes with the flour to ensure they’re evenly coated.

In a small bowl, combine the salt and water. Stir until salt is dissolved, then pour into flour mixture. Mix until combined.

The dough will be very wet with some smaller chunks of butter. Let the dough rest for 5 to 10 minutes, uncovered.

Turn the dough out onto a lightly floured surface and fold it over on itself until it comes together

Shape the dough into a 8" square. Wrap in plastic and refrigerate for 30 minutes.

Roll the dough into a rectangle about 8" x 20" on a lightly floured surface.

Fold one third of the dough into the center, then the opposite third over the first. Then, roll the dough into an 8" x 20" rectangle once again. Fold the dough in half and then again. Then roll it out into 8" x 20" square once again. This is so that the dough will become more cohesive and easier to work with after each set of folds. Let the dought sit at room temperature for 30 minutes.

Then using a bunny cookie cutter, cut as many bunny puff pastries as possible.

Brush egg wash on each bunny. Then place in the oven at 400F for 20 minutes.

When the bunnies are done cooking, take out and let cool. Then, cut a puff pastry bunny in half, open it up and pipe the gluten free whipped cream in the center of the base bunny.

Repeat this process on all of the bunnies. Then add a but of whipped cream on the bottom each top bunny to create a bunny tail and sprinkle all with powdered sugar.