Method (pastry)

1. Preheat oven to 180°C fan and line 2 large baking trays with greaseproof paper.
2. Unroll the pastry sheet leaving the baking paper underneath. This will prevent sticking. Use a rolling pin to slightly flatten out any wrinkles in the pastry. Dust over some plain flour if the pastry is too sticky.
3. Use a bunny shaped cookie cutter to chomp out the shapes and place on the tray lined with greaseproof paper. Use a sharp knife to score a smaller bunny shape in the middle. You don’t want to cut it out but leave an indention into the pastry. Watch the tutorial here. With any left over pastry, cut out two small oval shapes for the ‘arms’. Set aside while you make the orange cream cheese filling.

Method (orange cream cheese)

1. In a bowl, mix together the cream cheese, flour, sugar, orange zest and orange extract/flavouring. The mixture should be thick and creamy. Transfer the filling mixture into a piping bag and snip off the tip. If you don’t have a piping bag, simply spoon the filling onto the pastry. 
2. Roll up a small ball of tin foil and place into the middle of the bunny, then press on the ‘arms’. Position the arms over the foil ball. 
3. Brush some dairy-free milk over the edges of the pastry bunnies. Sprinkle some sugar to help the pastry brown in the oven.
4. Place the tray into the middle of the oven and bake in pastries for 10-12 minutes or until golden in colour and flakey. 
5. Once fully baked, remove the tray from the oven and place the other tray in to bake and repeat.
6. Remove the foil ball and replace it with a vegan mini egg.
7. Allow to cool slightly, then serve with a dusting of icing sugar.