Puff pastry carrots

Ingredients for 5 servings:

• 1 roll of topping dough
• 1 m.-large carrot(s), fresh
• 1 handful of broccoli florets
• e.g. cream cheese or natural yogurt
• 1 tbsp milk or egg yolk for brushing

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Party, snack, for children

Remove the puff pastry from the refrigerator. Let it rest for about 10 minutes. Roll it out, stretching it out if necessary. Cut out any long triangles. You can help yourself by cutting the dough into strips and then cutting out the triangles. This way, the “carrots” will be the same length. Make a few cuts along the short side; after all, it should resemble a carrot. Brush with milk or egg yolk if desired. Line a baking sheet with parchment paper. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Bake the puff pastry carrots for about 15-20 minutes until golden brown. Let cool. Boil the broccoli florets in salted water. You can later use this water for a radish soup. Peel the fresh carrot and coarsely grate it. Spread the puff pastry carrots with cream cheese and top with raw grated carrots and broccoli florets. Season with salt and pepper as desired.