Easter desserts that aren’t hot cross buns

Easter’s arrival brings a sense of indulgence — an invitation to embrace rich, decadent flavours and seasonal delights. This is the time for fragrant hints of citrus and spice, the deep, earthy notes of cocoa, and airy folds flecked with vanilla bean.

For Greek-style Easter dessert recipes, reach for Jonathan Barthelmess‘s strawberry galaktoboureko or the tsoureki (Greek Easter bread). Sixpenny’s carrot cake is an impressive Easter dessert to master to manifest an appearance from the Easter Bunny, and we also have a cheeky chocolate version of the UK’s simnel cake. For a showstopper, 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. It’s Easter, after all, so chocolate is a must.

The best Easter desserts to make in 2026

The best Easter desserts to make in 2026, Flour and Stone’s Italian Easter tart , Dan Pepperell’s hot cross cannoli , Cuddura Cull’ova (Sicilian Easter biscuits) , How to make tsoureki (Easter bread) , Cassata , Sweet cinnamon buns , Chocolate and hazelnut babka The best Easter desserts to make in 2026, Flour and Stone’s Italian Easter tart , Dan Pepperell’s hot cross cannoli , Cuddura Cull’ova (Sicilian Easter biscuits) , How to make tsoureki (Easter bread) , Cassata , Sweet cinnamon buns , Chocolate and hazelnut babka

Flour and Stone’s Italian Easter tart

Nadine Ingram from Flour & Stone in Sydney shares her recipe for this favourite shared by many families in Italy at Easter time.
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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.
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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.
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How to make tsoureki (Easter bread)

Yes, it’s laden with tradition and symbolism, but tsoureki is also a really tasty treat.
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Cassata

There’s a good reason Sicily is known as the sweets centre of Italy, and cassata – decorative and delicious – is it.
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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.
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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.
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