Puff pastry carrots with cream cheese
335—40 Min
Golden, flaky puff pastry shaped into playful carrots, filled with a savory cream cheese and Parmesan filling, and finished with fragrant herbs — a charming appetizer that steals the show.
Ingredients 12 Portions
- 275 gfresh puff pastry
- 1 egg
- 250 gcream cheese
- 100 gsour cream
- 50 gParmesan cheese, grated
- 1 tspHerbes de Provence
- fresh dill or parsley, for decoration
Preparation
- 1
Preheat the oven to 200 °C and line a baking tray with parchment paper.
- 2
Cut the puff pastry into strips approximately 2.5 cm wide. Wrap the strips around cone-shaped molds to form carrot shapes.
- 3
Brush with beaten egg and bake for 12–15 minutes until golden brown. Let cool slightly, then carefully remove from the molds.
- 4
In a bowl, combine cream cheese, sour cream, Parmesan and herb blend.
- 5
Fill the puff pastry carrots with the cream and decorate with fresh dill or parsley.
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