Puff pastry filled carrots are the perfect appetizer to serve at Easter, for those who don’t want to spend much time in the kitchen. They are made with few ingredients and are really cute and scenic! On my Instagram page, you can also find the reel for this recipe, where you’ll see how easy they are to make! I filled them with a Mediterranean-flavored filling, made with cream cheese mixed with Taggiasca olives, sun-dried tomatoes in oil, and capers. But of course, you can vary it according to your taste. Just be careful not to make the filling too liquid, otherwise, it might leak out.
- Difficulty: Easy
- Rest time: 30 Minutes
- Preparation time: 25 Minutes
- Portions: 12 carrots
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients
- 8 fillets sun-dried tomatoes in oil
- 15 Taggiasca olives
- 1/2 tablespoon capers
- 9.7 oz cream cheese
- as needed milk
- 1 teaspoon mustard (optional)
- as needed salt
- as needed pepper
- 1 sheet puff pastry (rectangular)
- 1 egg (for brushing)
- 1 tablespoon milk (for brushing)
- as needed sesame seeds
- 6 sprigs parsley
Tools
- 1 Baking Sheet baking sheet
- 12 Molds Steel cones (cannoli molds)
- 1 Piping Bag Pastry bag
Steps
To prepare the puff pastry filled carrots, preheat the oven to 392°F (convection) and line a baking sheet with parchment paper.
Unroll the puff pastry and cut it into 12 strips 0.8 inches wide (approx. 15.75 inches long). Take the first strip and wrap it around a steel cannoli cone, starting from the tip and slightly overlapping the layers to create a seamless puff pastry cone. Place on the baking sheet lined with parchment paper and repeat with the remaining puff pastry, creating a total of 12 cones.
In a small bowl, beat the egg with the milk and brush it over the entire surface of the puff pastry cones. Sprinkle with sesame seeds and bake at 392°F for about 12 minutes, until golden. Remove from the oven, let sit for a couple of minutes, and gently slide out the steel cones. Put the puff pastry cones back on the baking sheet and bake again for 2 minutes, so they dry out inside as well. Remove from the oven and let cool completely.
Meanwhile, prepare the filling. Drain the oil from the tomato fillets and Taggiasca olives. Coarsely chop them together with the capers. In a bowl, mix the cream cheese with a splash of milk to make it a bit creamier, but be careful not to add too much milk, or the filling will be too liquid. Also add the mustard, tomatoes, olives, and chopped capers, as well as salt and pepper to taste, and mix everything well.
When the puff pastry cones have cooled, transfer the filling to a piping bag and fill them. Finish by adding a sprig of parsley. Your puff pastry filled carrots are ready, aren’t they cute?
Tips
You can vary the filling to your liking, adding for example chopped anchovies or even chopped chives.
