Puff Pastry Carrots

These adorable carrot-shaped flaky pastries are filled with a delectable roasted carrot hummus—they can be filled with herbed cheese or tuna cream if you ain’t into hummus and would make a fun starter or snack.
If you don’t have those cone-shaped moulds, make your own with aluminum foil and baking paper. Cut a regular baking paper into 4 rectangles. Roll up each rectangle into a funnel and secure the baking paper at the sides with a stapler. To make the funnel a little more stable, place a small ball of aluminium foil in the funnel and press the top ends of the baking paper roughly into the funnel.

	Filling
1 rollx275 g Fresh puff pastry 1 Egg, lightly beaten 2 tbsp White sesame seeds Parsley sprigs 12 Cream horn moulds Butter for the moulds	8 Dutch carrots, peeled 6 tbsp Olive oil 3 Garlic cloves, roughly chopped Sea salt and pepper 250 g Cooked chickpeas 1 tbsp Tomato paste (optional) 1 Organic lemon, juiced and zested 1/2 tsp Cumin powder 4 tbsp Tahini

Toss peeled Dutch carrots with olive oil, garlic, salt and pepper. Set aside to marinate for 15 minutes While you prepare the pastry. Preheat the oven to 200C/400F with fan on.
Unroll the puff pastry and cut the dough into 12 even strips using a pizza cutter or knife. Lightly butter the moulds with butter and wrap each strip of dough tightly around a mould from the bottom end so that the dough overlaps slightly. Press down the ends of the dough.
Place the puff pastry funnels on a baking tray lined with baking paper. Whisk the egg and brush the puff pastry carrots evenly with it. Generously sprinkle with sesame seeds. Bake the puff pastry carrots on the upper part of oven and seasoned carrots in the lower part for 15-20 minutes until pastry funnels are golden brown and the carrots are tender. Cool the pastry and gently remove the moulds.
Place cooked chickpeas, carrots, tomato paste, lemon juice, zest, cumin and tahini in a kitchen processor and process until smooth.
Fill some of the carrot hummus in a piping bag attached with a plain tip and pipe into the pastry funnels. Garnish each with a parsley sprig. Use the remaining hummus as a spread for bread.

12 comments:

Tom 5/7/25 13:50: ...an artistic way to enjoy carrotes!
Federica Simoni 5/7/25 16:45: che belle! 😍
Ben | Havocinthekitchen 5/7/25 16:50: So creative and cute. Loving the sesame seed coating.
eileeninmd 5/7/25 17:16: Looks delicious, I like carrots. Take care, have a wonderful weekend.
David Scott Allen 5/7/25 17:30: Such a clever recipe, Angie — I love how the parsley actually looks like carrot tops! David
Linda's Relaxing Lair 5/7/25 18:09: Looks fantastic 👌 👍
Granny Sue 5/7/25 18:48: I don't like hummus, but her herbed cheese? Yes please.
DEZMOND 5/7/25 20:03: That is so gorgeous and they look so inviting and pretty in the photos. Making funnels out of puff pastry and then filling it is always fun. Before while I still ate gluten I would stuff puff pastry with smoked tofu or marinated one from Lidl, ad some tomato pure and plant cheese, roll it and bake it for lunch.
David 5/7/25 20:21: Hi Angie, What a novel creation! Looks great too! Carrots are one vegetable that I can eat even with my meds. Take Care, Big Daddy Dave
Christine 5/7/25 22:34: yum
Ananka 5/7/25 23:04: These look super amazing and tasty :-D
Lowcarb team member 5/7/25 23:05: Now, this is a different recipe creation, looks good ... :)

All the best Jan