Description
These carrot-shaped puff pastry bites are a cute and easy spring appetizer that looks impressive but takes very little effort. Flaky baked pastry cones are filled with a creamy savory mixture and topped with fresh herbs to look like little carrots — perfect for brunch, parties, or holiday platters.
Ingredients
Pastry Shells
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1 sheet puff pastry, thawed in the fridge
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1 egg, beaten (for egg wash)
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Orange food coloring (optional)
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Foil or metal cone molds
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Parchment paper
Simple Herbed Cream Cheese Filling
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¾ cup cream cheese, softened
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1 tbsp chopped chives or green onion tops
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1 tsp chopped parsley or dill
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Salt and pepper to taste
Optional swap: use egg salad, hummus, or whipped goat cheese instead.
Instructions
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
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Make cone molds
Shape small cones from foil (about 2–3 inches long) or use metal cream horn molds. Lightly grease them. -
Cut pastry
Roll out puff pastry and cut into long strips about ½–¾ inch wide. -
Wrap cones
Wrap strips around each cone, overlapping slightly. Place seam-side down on the baking sheet. -
Egg wash
Mix egg with a tiny drop of orange coloring if using. Brush lightly over pastry. -
Bake
Bake 15–18 minutes until puffed and golden. Cool 5 minutes, then gently remove cones. Cool shells completely. -
Make filling
Mix cream cheese, herbs, salt, and pepper until smooth. -
Fill
Spoon or pipe filling into cooled pastry cones. Add a small herb sprig at the wide end for the “carrot top.”
Notes
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Keep puff pastry cold — warm dough won’t puff as well.
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If pastry gets soft while wrapping, chill it 5 minutes.
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Bake shells fully before removing molds to prevent collapse.
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Fill close to serving time so pastry stays crisp.
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Make shells one day ahead and store unfilled in an airtight container.