Stuffed Puff Pastry Carrots
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 40 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 packet puff pastry (roll, approx. 270g)
- 1 egg (s)
- Food coloring, orange (or mix yellow and red)
- some stalks parsley
- some butter
For the filling:
- 80 g tuna
- 100 g cream cheese
- 1 tablespoon capers
- 1 tablespoon parsley
- salt
- pepper
Also: molds for Schillerlocken
Print Recipe
Pin Recipe Instructions
- Roll out the puff pastry and cut into 3 cm wide strips. Brush the strips with egg. Each strip is now folded so that the width is now 1.5 cm.
- Brush the Schillerlocken molds with butter. The puff pastry strips are now wrapped around the cylinder starting from the tip, slightly overlapping. Max. Up to 3/4 of the cylinder height. Now brush the puff pastry with food coloring, orange (you can also mix red and yellow). Place the finished cylinders on a baking sheet lined with baking paper and bake at 200 ° C for about 10 minutes.
- Remove from oven and allow to cool. Carefully remove the puff pastry from the cylinder.
- In the meantime, put all the ingredients in a blender for the filling. Put the cream in a piping bag and fill the cooled puff pastry carrots with it. Stick a few parsley stalks in the top of the filling and the puff pastry carrot is ready.
- You can also prepare any other cream as a filling.
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