Cheesy Herbed Carrots
A filling of cream cheese and fresh herbs is encased in a crispy, golden pastry “carrot” in these irresistibly delicious treats that are perfect for your Easter celebrations.
How long will it take?
45 minutes
What’s the serving size?
Makes 12
What do I need?
- 6 sheets ready-rolled puff pastry
- 1 egg, lightly beaten
- 250 g cream cheese, softened
- ¼ cup chives, finely chopped
- ¼ cup flat-leaf parsley, finely chopped
- 2 tbsp dill, finely chopped
- 1 tsp finely grated lemon peel
- Pinch of salt
- Extra parsley, dill, or carrot tops to serve
How do I make it?
- Preheat oven to 200C.
- Line a baking tray with baking paper.
- Cut 12 sheets of aluminium foil into 30-centimetre x 10-centimetre rectangles.
- Roll foil from the short side into cone-shapes.
- Lay pastry on a work surface and use a knife to cut pastry lengthwise into 1-centimetre-wide strips.
- Wrap foil cones with pastry strips and place on baking tray. Lightly brush pastry with egg, then bake in oven for 8-10 minutes or until golden brown. Transfer to a cooling rack and leave to cool completely before removing foil cones.
- Meanwhile, prepare the filling by beating cream cheese with an electric mixer until smooth. Fold in chives, parsley, dill, lemon peel, and salt and mix to combine.
- Remove foil cones from pastry carrots and pipe or spoon cream cheese and herb mixture into the pastry. Serve with a “carrot” top made of parsley, dill or fresh carrot tops if you have them.
