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Easter desserts that aren’t hot cross buns

But there are hot cross cannoli...
Easter desserts version of hot cross buns by Dan Pepperell: hot cross cannoli.
Hot cross cannoli

Easter’s arrival brings a sense of indulgence — an invitation to embrace rich, decadent flavours and seasonal delights. This is the time for velvety, melt-in-the-mouth creations, where silky textures meet the crunch of caramelised layers.

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Fragrant hints of citrus and spice melt in each bite, balanced by the deep, earthy notes of cocoa or vanilla bean. Think luscious drizzles, airy folds, and perfectly tempered finishes, all designed to linger. This is a moment for sharing, for slow enjoyment, and for letting tradition take on a modern, yet timeless, twist.

You can’t go past chef Dan Pepperell’s hot cross cannoli. The chef describes it as “what Tony Soprano would eat at Easter time,” and we’re inclined to agree.

For Greek-style Easter dessert recipes, reach for Jonathan Barthelmess‘s strawberry galaktoboureko or the tsoureki (Greek Easter bread); or to celebrate like the Russians do, make the kulich, the traditional Easter bread of Russia. A bit on the nose though it may be, Sixpenny’s carrot cake is an impressive Easter dessert to master. We also have a cheeky chocolate version on the UK’s simnel cake. It’s Easter, after all, so chocolate is a must.

The best Easter desserts to make in 2025

Ciaramicola
(Credits: William Meppem)

Ciaramicola

Australian Gourmet Traveller recipe for Ciaramicola
Two twisted pastries with big blue candied eggs in the centre. The pastries look as though they are a nest for the egg.
Photo: Ben Dearnley (Credits: Ben Dearnley)

Cuddura Cull’ova (Sicilian Easter biscuits)

These playful Sicilian biscuits are traditionally given on Good Friday for good luck. The dough is also incredibly forgiving – if you stuff up rolling the shapes the first-time round, just re-roll.
Cassata
Cassata (Credits: Vanessa Levis)

Cassata

There’s a good reason Sicily is known as the sweets centre of Italy, and cassata – decorative and delicious – is it.
Chocolate and hazelnut babka
(Credits: Ben Dearnley)

Chocolate and hazelnut babka

Take a buttery, brioche-like loaf, add a generous swirl of rich chocolate and what do you get? A little slice of heaven.
Colomba Pasquale
Colomba Pasquale (Credits: Ben Dearnley)

Colomba Pasquale

A recipe for a classic Colomba Pasquale.
Sweet Italian Easter bread
Sweet Italian Easter bread (Credits: Ben Dearnley)

Sweet Italian Easter bread

Gubana is a half brioche, half strudel from Friuli-Venezia Giulia. It’s traditionally eaten after Lent.
Rhubarb and chocolate tart
(Credits: Mikkel Vang)

Rhubarb and chocolate tart

This tart is easy to whip up if you have shortcrust pastry on hand. The tangy rhubarb is a great match for the rich but slightly bitter chocolate.
Kulich
Kulich (Credits: Ben Dearnley)

How to make kulich

Sweet yeasted bread studded with fruit? Come Easter, the hot cross bun is one answer. Pastry chef Catherine Adams introduces another, the traditional Easter bread of Russia.
Orange-scented schiacciata
Orange-scented schiacciata (Credits: William Meppem)

Orange-scented schiacciata

Australian Gourmet Traveller Italian Easter dessert recipe for orange-scented schiacciata.
Sticky caramel buns
But we do have hot cross cannoli… (Credits: William Meppem)

Sticky caramel buns

Australian Gourmet Traveller Portuguese Easter dessert recipe for sticky caramel buns.
Chocolate scrolls
(Credits: Mikkel Vang)

Chocolate scrolls

These chocolate scrolls are best eaten warm while the filling is still melty. Make ahead and serve whenever someone pops by, or you’re feeling like an afternoon treat.
Six twisted buns, dusted with icing sugar, on a black background.
Sweet cinnamon buns (Credits: Ben Dearnley)

Sweet cinnamon buns

There’s nothing quite like the smell of baking to whet your appetite – and even more so when sweet spices like cinnamon and cardamom are involved.
Hot cross cannoli
(Credits: Ben Dearnley)

Dan Pepperell’s hot cross cannoli

It’s the flavours of a spiced hot cross bun whipped into a cloudy ricotta filling, then coddled into a crisp chocolate shell. This is going to be a good Easter.
Chocolate eggs
Chocolate eggs (Credits: Ben Dearnley)

Chocolate eggs

Australian Gourmet Traveller recipe for dark, milk and white chocolate Easter eggs.
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