Carrots in a blanket

Total time: 2hr 05m
Preparation Time: 45m

For 16 piece

Nutritional Information

Contains 162 Kcal, 3g Protein, 10g Carbohydrates, 12g Fat


  • Cornets
  • 1 tbsp olive oil
  • 1 puff pastry dough, rolled into a rectangle, cut into 16 strips
  • 1 eggs, beaten
  • Carrot mixture
  • 250 g carrots, finely grated
  • 300 g cream cheese
  • 1 dl cream, whipped until stiff
  • 2 tbsp horseradish, grated
  • 0.5 tsp salt
  • 1 bunch dill
  • Utensils
  • 4 cornet moulds, wrapped in foil

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  • Cornets

    Brush the prepared cornet moulds with oil. Wrap 1 strip of puff pastry around each cornet mould, place on a baking tray lined with baking paper with the pastry ends facing down. Brush with egg.
  • To bake

    Bake each tray for approx. 20 mins. in the centre of an oven preheated to 220°C. Remove from the oven, cool on a cooling rack, remove the cornet moulds. Repeat the process three times with the remaining strips of pastry.
  • Carrot mixture

    Combine the carrots with the cream cheese, whipped cream and horseradish, season with salt. Stuff the puff pastry cornets with the mixture, garnish with a sprig of dill.
  • Tip:

    Home-made cornet moulds: shape cardboard into cornets, cover with foil.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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