Stuffed puff pastry carrots

Ingredients for 4 servings:

• 1 pack of puff pastry (roll, approx. 270g)
• 1 egg(s)
• Food coloring, orange (or mix yellow and red)
• a few stalks of parsley
• some butter
• 80 g tuna
• 100 g cream cheese
• 1 tbsp capers
• 1 tbsp parsley
• Salt
• pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Eye-catcher on every buffet

Roll out the puff pastry and cut into 3 cm wide strips. Brush the strips with egg. Fold each strip over so that it is now 1.5 cm wide. Brush the Schillerlocken shapes with butter. Wrap the puff pastry strips around the cylinder, overlapping slightly, from the tip to a maximum of 3/4 of the cylinder’s height. Brush the puff pastry with orange food coloring (you can also mix red and yellow). Place the finished cylinders on a baking sheet lined with baking paper and bake at 200°C for about 10 minutes. Remove from the oven and let cool. Carefully remove the puff pastry from the cylinder. Meanwhile, for the filling, place all the ingredients in a blender. Place the cream in a piping bag and fill the cooled puff pastry carrots with it. Place a few parsley stalks on top of the filling, and the puff pastry carrots are ready. You can also use any other cream as the filling.