Carrot-Shaped Puff Pastry Appetizers
These Carrot-Shaped Puff Pastry Appetizers are light and airy with a savory and creamy filling of Alouette Cheese. They are perfect for Easter parties!
Servings: 16 appetizers
Calories: 204cal
Cost: $11
Equipment
- 16 cream horn molds
- large baking sheet
- parchment paper
- Piping bag + large star tip
- non-stick baking spray
Ingredients
- 17.6 ounces frozen puff pastry dough thawed
- 6.5 ounces Alouette Soft Spreadable Cream Cheese
- ¼ cup fresh parsley
- 1 medium egg whisked
Instructions
- Preheat oven to 400°F. Line a large baking sheet with parchment paper.
- Spray the molds with nonstick baking spray; set aside.
- Unfold and gently roll out the pastry dough into a large rectangle. Using a pastry wheel, cut ¾ inch strips in the dough.
- Wrap dough strips around the greased horn molds starting from the pointy tip and going up. Do not go all the way up to the top of the mold -leave at least one inch of space to make removal easy.
- Position wrapped molds at least 2 inches apart. Brush each puff pastry carrot with an egg wash.
- Bake for 17-20 minutes on a parchment-line baking sheet or until puff pastry is puffy, golden brown, and crispy on the outside.
- Allow the pastry to cool for 5 minutes before removing them from the molds. If you struggle these mold are adjustable. Simply squeeze the mold to release it.
- Fill a pastry bag equipped with a large star tip with 6.5 ounces of Alouette Garlic & Herbs Soft Spreadable Cream Cheese.
- Pipe each carrot with about 1 tablespoon of cheese. Add a small piece of fluffy parsley to the top of each carrot.
- Serve & enjoy!
Notes
Nutritional values may vary and are meant to be a guide.
Nutrition
Serving: 1pastry | Calories: 204cal | Carbohydrates: 15g | Protein: 3g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 19mg | Sodium: 132mg | Potassium: 25mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 205IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg