Ingredients
Ingredients
- 1 can refrigerated crescent rolls or crescent dough sheet
- 2 Nellie's Free Range eggs, beaten
- 1 package (8 oz) cream cheese, softened
- ¼ cup parsley, chopped
- ¼ cup green onion, chopped (green parts only)
- 1 teaspoon lemon peel, grated
- 16 springs fresh parsley (for stem garnish)
- Aluminum foil
Serv. Size: 1 pastry, Servings: 8
Amount Per Serving
- Calories 120
- Total Fat 11g (14% DV)
- Sat. Fat 6g (30% DV)
- Trans Fat 0g
- Cholest. 75mg (25% DV)
- Sodium 110mg (5% DV)
- Total Carb. 2g (1% DV)
- Fiber 0g (0% DV)
- Sugars 1g
- Protein 3g
- Vitamin D 0.3mcg (2% DV)
- Calcium 40mg (4% DV)
- Iron 0.5mg (2% DV)
- Potassium 80mg (2% DV)
Percent Daily Values (DV) are based on a 2,000 calorie diet.
For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.
Prep Time: 25 minutes
Cook Time: 10 minutes
Yield: 8 pastries
Ingredients
Ingredients
- 1 can refrigerated crescent rolls or crescent dough sheet
- 2 Nellie's Free Range eggs, beaten
- 1 package (8 oz) cream cheese, softened
- ¼ cup parsley, chopped
- ¼ cup green onion, chopped (green parts only)
- 1 teaspoon lemon peel, grated
- 16 springs fresh parsley (for stem garnish)
- Aluminum foil
Serv. Size: 1 pastry, Servings: 8
Amount Per Serving
- Calories 120
- Total Fat 11g (14% DV)
- Sat. Fat 6g (30% DV)
- Trans Fat 0g
- Cholest. 75mg (25% DV)
- Sodium 110mg (5% DV)
- Total Carb. 2g (1% DV)
- Fiber 0g (0% DV)
- Sugars 1g
- Protein 3g
- Vitamin D 0.3mcg (2% DV)
- Calcium 40mg (4% DV)
- Iron 0.5mg (2% DV)
- Potassium 80mg (2% DV)
Percent Daily Values (DV) are based on a 2,000 calorie diet.
For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.
These Stuffed Pastry Carrots are a fun and oh-so-cute recipe that's perfect for adding a little whimsy to your next gathering. Imagine flaky, golden pastry shaped like adorable carrots, filled with a creamy, herby mixture. It's a treat that's as delightful to look at as it is to eat. And don’t worry, even though they look fancy, they’re surprisingly simple to whip up! It makes a perfect Easter treat; these little carrots are sure to bring smiles to everyone’s faces. So, let’s grab our Nellie's eggs (for that lovely golden glaze!), and get ready to create some magic in the kitchen.
Instructions
- Heat oven to 375°F and line a baking sheet with parchment paper.
- Roll eight 12x4-inch pieces of aluminum foil into long cones.
- Unroll the dough onto a lightly floured surface. If using crescent rolls, press the seams to seal into one sheet of dough. Use a pizza cutter or knife to cut dough lengthwise into eight 1-inch strips.
- Wrap each strip around one foil cone to create a carrot shape. Be sure to overlap each layer so the dough seals at the cracks. Dip your finger in water and dab it on to help the dough stick.
- Place the carrots 1 inch apart on a baking sheet, and use a pastry or barbecue brush to generously brush the beaten egg onto each carrot. This will help with color and browning.
- Bake for 8-10 minutes or until golden brown. Transfer to a cooling rack and cool completely before gently removing the foil molds.
- In a medium bowl, beat cream cheese, parsley, green onion, and lemon peel until well combined.
- Pipe or spoon the cream cheese mixture into the cavity of each crescent pastry carrot.
- Place 2 sprigs of parsley into the larger end of the carrot as the carrot stem.
Notes:
It helps to gently twist the foil molds to help remove the from the pastry carrots.
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