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These little puff pastry filled 'carrots' will wow your guests - and so simple to make! Fill with your choice of filling, I prefer egg salad since it feels a little more like an Easter theme.
Preheat the oven to 400 F (200 C)
Ingredients:
1 puff pastry sheet
egg salad/ham salad
parsley sprigs
1 egg
1/2 tsp turmeric
Tools:
I recommend using these Cream Horn Molds if you don't have these, you can make your own using aluminum foil.
Directions:
Roll out puff pastry to 12" in length. Using a knife or pastry cutter cut strips 1/2" by 12"long. Starting at the tip of the mold, wrap puff pastry around cone, overlapping until you reach the wide end of the cone. Place on parchment lined baking tray.
Beat egg with 1 tbsp of water and 1/2 tsp of turmeric. Brush the cones with egg mixture.
Bake about 15 min, depending on your oven it might only take 12 min, so keep an eye. Once golden and puffed remove from oven, let cool then remove from mold. Fill each cone with filling of your choice and top with parsley sprig.
Makes 1 dozen.