Servings
Font
Back
Cheese & Bacon Filled Puff Pastry Carrots
4.9 from 363 votes

Cheese & Bacon Filled Puff Pastry Carrots

These Cheese & Bacon Filled Puff Pastry Carrots use puff pastry spiral-wrapped around cone-shaped molds and filled with a creamy mixture of bacon, gouda cheese, and chives in a thickened milk-based sauce. The mixture is rich and savory, balanced with a mild sharpness from mustard and a touch of pepper.

Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings: 8 pieces
Course: Appetizer, Snacks
Cuisine: International

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:
    Cup of Yum
  1. Place a pan over medium heat and when warmed up, add the bacon. Sauté for 2 minutes. Remove from heat and set aside.
  2. 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.
  3. 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:
  1. 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.
  2. 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.
  3. 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.
  4. 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.