Enchanting, carrot-shaped morsels are filled with a delectable concoction of carrot, diced pimiento, fresh dill, and cream cheese. Pictured with our Potato Nests and Egg Salad Bunny Sandwiches.
Puff Pastry Carrots
Serves: 12
Ingredients
- 12 sugar ice cream cones*
- 1⁄2 (17.3-ounce) package frozen puff pastry, slightly thawed (1 sheet)
- 1 large egg, room temperature
- 1 tablespoon water
- 2⁄3 cup coarsely grated carrot
- 2 tablespoons diced pimiento, drained
- 1 teaspoon chopped fresh dill
- 1⁄4 teaspoon fine sea salt
- 6 ounces cream cheese, softened
- Garnish: additional coarsely grated carrot and fresh dill sprigs
Instructions
- Line a baking sheet with parchment paper.
- Cut 12 (9x5 1⁄2-inch) rectangles from foil. Lay an ice cream cone crosswise in the center of each foil rectangle. Carefully wrap foil around cones, completely covering the outside and folding remaining excess foil to inside of cones to secure. Spray foil-covered cone molds with baking spray with flour, and place on prepared baking sheet.
- On a lightly floured surface, roll puff pastry into a 9-inch square. Using a thin, sharp knife or a pizza cutter, cut 12 (9x3⁄4-inch) strips from puff pastry. Wind each pastry strip around a prepared cone mold, start- ing at the point and overlapping pastry slightly to cover 2 inches of mold. Place seam side down on prepared baking sheet. Cover baking sheet with plastic wrap or foil. Freeze for 30 minutes. Remove covering.
- Preheat oven to 400°.
- In a small bowl, whisk together egg and 1 tablespoon water to make an egg wash. Using a pastry brush, lightly coat frozen pastry cones with egg wash.
- Bake until pastry cones are dry and golden brown, 15 to 20 minutes. Remove from oven and let cool completely on molds. Gently remove pastries from molds. Store in a single layer in an airtight container, and use within 4 hours for best texture.
- In a medium bowl, stir together carrot, pimiento, chopped dill, and salt. Stir in cream cheese until well combined. Transfer cream cheese mixture to a piping bag and cut a 3⁄4-inch opening in tip of bag. Pipe cream cheese mixture into pastry cones. Serve immediately, or refrigerate for a few hours until needed.
- Just before serving, garnish filling with additional carrot and dill sprigs, if desired.
Notes
*This savory is inspired by a cream horn that typically uses a special metal cone mold to create the shape. If you have these available to you, please feel free to use them in this recipe in place of the foil-wrapped ice cream cones.
