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Cream Cheese-Filled Puff-Pastry Carrots garnished with fresh parsley.

Cream Cheese-Filled Puff-Pastry Carrots

Angela Sellari
Roll out fun Cream Cheese-Filled Puff-Pastry Carrots! This 20-minute recipe, filled with savory herbed cream cheese, is a festive Easter treat.
4.50 from 2 votes
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer
Cuisine American
Servings 6
Calories 809 kcal

Ingredients
  

  • 3 puff pastry sheets
  • 1 cup cream cheese (at room temperature)
  • 1/4 cup chopped parsley
  • 1 tablespoon lemon peel grated
  • 1/2 teaspoon salt
  • 10 small parsley sprigs
  • Metal cones

Instructions
 

  • Preheat the oven to 400°F
  • Put the cream cheese, salt, and grated lemon peels in a mixing bowl.
    cream cheese filling
  • Finely chop the parsley and add to the mixture.
  • Whisk the mixture to a smooth consistency.
    cream cheese filling
  • 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.
    cut puff pastry into slices
  •  Wrap 1 or 2 strips around each metal cone in the shape of a carrot.
    wrapping the puff pastry horns
  • Place on a baking tray and brush each with egg yolk.
    rolled pastry horns ready to bake
  • Bake for 10 to 12 minutes (until golden brown.)
    Cream cheese-filled puff-pastry carrots on a baking sheet.
  •  Remove from the oven and let cool.
  • Pipe the cheese cream mixture into each pastry.
  • Decorate each top with 1 parsley sprig.
    cream cheese filled puff pastry

Notes

  • If you don’t have the metal cones, you can make one with aluminum foil.

Nutrition

Serving: 1gCalories: 809kcalCarbohydrates: 58gProtein: 11gFat: 60gSaturated Fat: 19gSodium: 620mgFiber: 2g
Keyword cream cheese filled puff pastry
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