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Ingredients
Puff pastry carrots
- 1 Puff pastry sheet
Filling (makes enough for 6 carrots)
- 165g full fat cream cheese
- 2tbsp icing sugar/powdered icing
- 1tsp vanilla extract
Other items
- Mint leaves
- 100g dark or milk chocolate for dip
Instructions
Puff pastry carrots
- Cut puff pastry into 1.5cm wide strips.
- Wrap around metal horn moulds or foil, brush egg wash on top then bake @200c fan 15mins or until golden brown.
- Mix cream cheese, icing sugar, vanilla extract together, put in a piping bag.
- Pipe into the cooled puff pastry carrots, top with mint leaves. Optional - dunk in melted chocolate.
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