Cream Cheese-Filled Puff-Pastry Carrots
About a Mom
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.
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Appetizer
Cuisine American
Servings 6
Calories 809 kcal
Preheat the oven to 400°F
Put the cream cheese, salt, and grated lemon peels in a mixing bowl.
Finely chop the parsley and add into the mixture.
Whisk the mixture until smooth.
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 in the shape of a carrot.
Place them on a baking tray and brush each with egg yolk.
Bake for 10 to 12 minutes (until golden brown.)
Remove from the oven and leave to cool.
Pipe the cheese cream mixture into each pastry.
Decorate each top with 1 parsley sprig.
ENJOY 😊
If you don’t have the metal cones, you can make one with aluminum foil.
Serving: 1 g Calories: 809 kcal Carbohydrates: 58 g Protein: 11 g Fat: 60 g Saturated Fat: 19 g Polyunsaturated Fat: 7 g Monounsaturated Fat: 30 g Cholesterol: 38 mg Sodium: 619 mg Potassium: 140 mg Fiber: 2 g Sugar: 2 g Vitamin A: 720 IU Vitamin C: 5 mg Calcium: 54 mg Iron: 3 mg
Keyword cream cheese filled puff pastry