You might leave out carrots for the Easter bunny, but you’ll want these carrots for yourself. These Cream Cheese Filled Puff Pastry Carrots are the perfect way to celebrate Easter! They’re made with herbed cream cheese and puff pastry, so they’re delicious and fun. Serve this as an Easter appetizer or in the place of dinner rolls or biscuits.
This savory puff pastry is one Easter recipe that will surely stand out!
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Cream Cheese Puff Pastry Appetizer for Easter
This Cream Cheese Puff Pastry Appetizer is the perfect addition to your Easter feast! Flaky puff pastry is filled with a creamy mixture of cream cheese and parsley, then baked until golden brown. Serve them warm or at room temperature, with a glass of sparkling wine, Champagne or Sparkling Bunny Easter Drink Recipe.
Watch how easily these come together:
How to Store Carrot Shaped Stuffed Puffed Pastry Horns
These Carrot Shaped Stuffed Puffed Pastry Horns are best when eaten the same day they’re made. This is because you will need to reheat them before enjoying them again. This can cause them to get overdone and even the best made horns can get a dry texture to the puff pastry when they are reheated. However, they can be stored in the fridge for up to two days. Just make sure to reheat them in a 350°F oven for 10-12 minutes before serving. Be prepared to lose a bit of the filling.
Can These Be Made Ahead?
These are best when made before serving. However, you can do your prep ahead of time but I would not bake and fill them until you are just about ready to serve. If you do need to reheat the pastries, I suggest wrapping in aluminum foil to prevent the cream cheese filling from melting out of the horns.
What is the Cream Filling for Puff Pastry Roll Ups
This is a cream cheese filling that goes inside of the puff pastry roll ups. I am seasoning the cream cheese with fresh parsley. It adds the perfect amount of flavor to the cream filling for the puff pastries. You can add other herbs, either together or instead of. I am also using parsley to use as the ends of the carrots, so the parsley does double duty in this recipe.
How to Use these Cream Cheese Filled Puff Pastry Carrots for Easter
I love to make these cream cheese filled puff pastry carrots as part of my Easter celebration. If we are making a special brunch, these puff pastry carrots make a great addition. It adds that bit of whimsy to the table that everyone oohs and ahhs over. When we are making Easter dinner and want to serve a simple appetizer, these herbed cream cheese puff pastry treats are always on the menu. Sometimes, I have to remind people not to eat too many or else no one wants to eat dinner.
What to Serve with Cream Cheese Filled Puff Pastry Horns?
These are perfect for your Easter dinner, but I also love making these with brunch. For brunch I will also serve a quiche, some bacon wrapped dates, and a fruit salad. These are all great options that will pair well with the cream cheese filled puff pastry horns. Some more of my favorite ideas to serve with these cream cheese pastry horns are:
- Hash Brown Breakfast Casserole
- Classic Ambrosia Salad Recipe
- Bacon Ranch Deviled Eggs
- Spinach Parmesan Appetizer Bites
Ingredients
- 3 puff pastry sheets
- 1 cup (200 g) cream cheese (in room temperature)
- ¼ cup chopped parsley
- 1 tbsp grated lemon peel
- ½ tsp salt
- 10 small parsley sprigs
Special Tools Needed
- Stainless Steel Cream Horn Molds (If you don’t have these, you can make your own with aluminum foils.)
Note: I highly recommend these cream horn molds. In addition to these savory puff pastries, you can easily make your own cream horn dessert pastries and other fun things like homemade ice cream cones.
How to Make Cream Cheese Filled Puff Pastry Carrots
Preheat the oven to 400 F (200 C)
In a mixing bowl, put the cream cheese, salt, and grated lemon peels.
Finely chop the parsley and add into the mixture.
Whisk the mixture until it gets a smooth consistency.
Put the puff pastry sheets on a floured surface and unroll the dough.
Cut into 12 (1-inch) strips with a knife or a pizza cutter.
Wrap 1 or 2 strips around each metal cone to create a carrot shape.
Place them into a baking tray and brush each of them with egg yolk.
Bake for 10 to 12 minutes (until it gets golden brown.)
Take it from the oven and rest them for cooling.
Take the cheese cream mixture in a piping bag and pipe to each pastry.
Decorate each top with 1 parsley sprig.
Enjoy!
Cream Cheese Filled Puff Pastry
Ingredients
- 3 puff pastry sheets
- 1 cup cream cheese (in room temperature)
- ¼ cup chopped parsley
- 1 tbsp grated lemon peel
- ½ tsp salt
- 10 small parsley sprigs
- Metal cones if you don’t have one, you can make with aluminum foils.
Instructions
- Preheat the oven to 400 F (200 C)
- In a mixing bowl, put the cream cheese, salt, and grated lemon peels.
- Finely chop the parsley and add into the mixture.
- Whisk the mixture until it gets a smooth consistency.
- Put the puff pastry sheets on a floured surface and unroll the dough.
- Cut into 12 (1-inch) strips with a knife or a pizza cutter.
- Wrap 1 or 2 strips around each metal cone to create a carrot shape.
- Place them into a baking tray and brush each of them with egg yolk.
- Bake for 10 to 12 minutes (until it gets golden brown.)
- Take it from the oven and rest them for cooling.
- Take the cheese cream mixture in a piping bag and pipe to each pastry.
- Decorate each top with 1 parsley sprig.
- ENJOY 😊
Nutrition
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