Delicious Cream Cheese-Filled Puff-Pastry Shaped Carrots in Just 3 Steps
A simple yet refined appetizer that will brighten up any meal, whether it’s Easter, brunch, or a dinner with friends!
Cream Cheese-Filled Puff-Pastry Shaped Carrots
Course: Appetizers, Snacks, brunchCuisine: RomanianDifficulty: Easy17
servings35
minutes40
minutes300
kcal1
hour10
minutesAlthough these aren’t the carrots for the Easter Bunny, they are certainly the special carrots to kick off a feast! These Cream Cheese-Filled Puff Pastry Carrots are a cute and fun way to start not just the Easter meal but also make lovely appetizers for a spring brunch or a dinner with friends. Filled with cream cheese, herbs, and bacon, these puff pastry cones resemble carrots, making them the perfect addition to the Easter table.
I believe there was quite a big trend with these puff pastry carrots, and what I liked most about them is that the fillings can vary based on everyone’s taste. I couldn’t choose anything other than cheese, my number one addiction, which I’ve repeatedly declared, and probably the only food I will never get tired of. Let me show you how easy it is to make them at home!
Ingredients
240 g puff pastry (NOT pastry sheets )
400 g cream cheese with herbs
150 g sour cream with at least 28% fat
150 g diced bacon
1 egg
1 bunch dill
Salt and pepper to taste
Directions
- Now, isn’t it true that you love recipes with few ingredients? I sure do!! At first glance, you can tell how simple they will be to prepare and, most importantly, that you won’t have to spend too much time in the kitchen. As I mentioned earlier, the filling can vary based on your preferences; I’m just giving you a simple but delicious example!
- Step 1:
I used a few metal cones, which I wrapped, one by one, with “ribbons” of dough, making sure not to leave any gaps between them to prevent the filling from escaping. I gently flattened the tip, making sure to maintain the conical shape, specifically the tip of the carrots! I brushed them all over with beaten egg and placed the cones in the oven at 190°C (375°F) for 30-35 minutes, or until golden brown. - Step 2:
Preparing the filling didn’t take me much time because, honestly, there wasn’t much to “prepare.” Using a non-stick pan, I fried the bacon to get that wonderful crunch effect in the filling. If you’re not a fan of bacon, you can either leave it out completely or replace it with whatever you prefer. After the bacon had cooled, I mixed it with cream cheese and sour cream, then seasoned everything with salt and pepper to taste. - Step 3:
The last step – I told you it’s as simple as it gets – involves filling the puff pastry carrot forms. I recommend using a piping bag with a large tip, as the bacon bits can get stuck in the small openings. That’s exactly what happened to me, but it wasn’t the end of the world; I moved everything to a larger piping bag and filled the cones one by one. I decorated with dill leaves to better mimic the look of carrots. - There you go!
Some puff pastry “carrots” filled with cream chees are, absolutely fantasticl!! Besides being very eye-catching, they are also delicious, so you’ll have to work hard to stop your guests from eating them all, or they might spoil their appetite for the main meal! My dear ones, that’s it for today’s recipe. I hope it inspires you and that you’ll give it a try! I look forward to seeing you at the next recip. Ely
