Festive Easter Puff Pastry Carrot Appetizers
Ingredients
Pastry
- 1 package puff pastry (about 275 g)
- 1 medium egg
Filling
- 300 g cream cheese
- Lemon zest, to taste
- 2 teaspoons lemon juice
- Pinch of salt
- Pinch of black pepper
- Pinch of sweet paprika powder
Decoration
- 1 small bunch fresh parsley
Preparation
Preheat the oven to 200°C (400°F) conventional or 180°C (350°F) fan-forced. Line a baking sheet with parchment paper
Roll out the puff pastry and cut into strips about 2 cm wide
Wrap the strips spirally around carrot-shaped molds to form the characteristic carrot shape
Whisk the egg and brush the puff pastry carrots evenly with it
Place the carrots on the prepared baking sheet and bake for about 15 minutes until golden brown
Remove from the oven and let cool completely
Remove the molds from the baked puff pastry carrots
Mix the cream cheese with lemon zest, lemon juice, salt, pepper, and sweet paprika until creamy
Transfer the mixture to a piping bag fitted with a star tip
Fill the cooled puff pastry carrots with the cream cheese mixture
Insert a small piece of fresh parsley on top for decoration
Serve immediately
