If you’re looking for something creative for this Easter look no further than this. These puff pastry carrots filled with a delicious cheese, bacon & chives cream are simply amazing.
Cheese & Bacon Filled Puff Pastry Carrots
A great looking and delicious Easter appetizer that the whole family will enjoy.
Servings 8 pieces
Ingredients
For the filling:
- 600 ml whole milk
- 60 g butter at room temperature
- 60 g all-purpose flour
- 100 g bacon finely chopped
- 200 g Gouda cheese (cheddar or Fontina can also be used)
- 2 tbsp chives finely chopped
- 1 tbsp mustard
- salt
- pepper
- 1 curly lettuce for decoration
For the pastry:
- 8 ice cream cones to use as a mold – or stainless steel molds
- 1 sheet of puff pastry
- 1 medium egg lightly whisked with a little water to use as a wash
- butter melted, for greasing the molds
Instructions
For the filling:
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Place a pan over medium heat and when warmed up, add the bacon. Sauté for 2 minutes. Remove from heat and set aside.
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Place a deep pot over medium to high heat, add the butter and stir until it melts. Add the flour, stirring constantly to prevent it sticking. Pour in the milk slowly, stirring constantly with a whisk to avoid lumps. Allow to thicken well. Taste to ensure it has lost its floury taste, and if not, continue cooking.
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Remove the pot from the heat, add the mustard, bacon, chives, cheese, salt and pepper, mix well with a whisk, then set aside.
For the pastry:
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Spread a sheet of puff pastry on the work surface, with the shorter side facing you. Cut into 8 strips of 2 cm (3/4 inch) width, and brush the strips with melted butter.
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To use the ice cream cones as molds, wrap them with aluminum foil, then brush the foil with melted butter. Next, spiral the puff pastry strips around the mold to form a cone. Use a little water to help the dough stick to itself to seal the ends.
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Repeat the same process for all the cones, then place them standing in a baking pan. Brush them with the yolk and bake in a preheated oven at 180°C/356° F, fan, for 20 minutes.
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When ready, remove from the oven and set aside to cool. Fill with the filling, top with 1 to 2 pieces of curly lettuce and serve.
Notes
Chef’s tip: You can get creative with the filling, as it works great with whatever filling you like (both savory and sweet)
Related: Greek Stuffed Lamb Roll
Related: Prosciutto Wrapped Asparagus with Reduced Balsamic
Related: Easter Chick & Bunny Cupcakes
Related: Fogatsa (Sweet Easter Bread from Corfu)
Related: Greek Easter Bunny Bread
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