Cheese & Bacon Filled Puff Pastry Carrots
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
8 pieces
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Cuisine
International
Cheese & Bacon Filled Puff Pastry Carrots
Description
The filling starts by sautéing finely chopped bacon, then combining it with a roux-thickened milk sauce made from butter, flour, and milk cooked until smooth and flavorful. This sauce is flavored with mustard, black pepper, and finely chopped chives, and mixed with shredded gouda cheese to meld into a creamy, savory filling. The puff pastry is cut into strips, brushed with melted butter, and then spiraled around greased ice cream cone molds wrapped in foil to form carrot shapes. Before baking, the pastry is brushed with an egg wash for a golden finish.
The assembled pastry carrots are filled with the cheese and bacon mixture, creating a handheld savory treat with a flaky pastry crust and rich interior. The conical shape mimics carrots, offering a creative presentation. This dish can double as an appetizer or side dish featuring a combination of crisp pastry and creamy, cheesy filling.
According to the notes, the filling can be varied to other savory or sweet options, allowing for customization based on taste preferences or seasonal ingredients. This flexibility makes the recipe adaptable for different occasions or dietary needs.
Ingredients
For the filling:
- 600 ml milk whole
- 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
- black pepper
- 1 lettuce for decoration, curly
For the pastry:
- 8 ice cream cone to use as a mold - or stainless steel molds
- 1 heet of puff pastry
- 1 egg lightly whisked with a little water to use as a wash, medium
- butter melted, for greasing the molds
Instructions
For the filling:
- Place a pan over medium heat and when warmed up, add the bacon. Sauté for 2 minutes. Remove from heat and set aside.
- 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.
- 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:
- 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.
- 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.
- 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.
- 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
- The filling can be customized with different savory or sweet ingredients to suit your preference.
- Use ice cream cone molds wrapped in buttered foil for shaping the pastry safely during baking.
- Brush pastry strips with melted butter and egg wash to achieve a golden and flaky crust.
User Reviews
Overall Rating
4.9
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