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Bunny’s Carrot Brunch

Bunny's Carrot Brunch
PREP TIME
45 min
COOK TIME
20 min

You won’t be able to resist these Easter-themed inventive culinary creations! Tip: If you can’t find cream horns, try making your own using heavy-duty aluminum foil wrapped around Bristol board as a mould. Bake in batches if you don’t have enough moulds. Brought to you by Tenderflake.

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Ingredients

1
pkg (397 g) Tenderflake® Frozen Puff Pastry, defrosted
¼
cup (60 mL) carrot juice
2
Tbsp (30 mL) tomato paste
10
hard-boiled eggs, peeled
¼
cup (60 mL) mayonnaise
1
carrot, grated
2
green onions, finely chopped
dash hot sauce
30
sprig dill
Special Equipment: cream horn moulds
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Directions

Step 1

Preheat oven to 400°F (200°C).

Step 2

Cut puff pastry in half. Place each half of pastry on a lightly floured surface and using a lightly floured rolling pin, roll each to a 9 ½” x16” (25×40 cm) rectangle. Using a pizza cutter or very sharp knife, cut pasty into ½” (1 cm) strips. Wrap each strip, slightly overlapping around a 4” (8 cm) cream horn mould. Gently press in the end to secure.

Step 3

Mix carrot juice and tomato paste. Brush each pastry with mixture and place, seam-side down on a parchment paper lined baking tray.

Step 4

Bake in the preheated oven for 20 minutes. Remove from the oven and let cool slightly. Carefully remove from horn moulds. Set aside.

Step 5

Grate the hard-boiled eggs using a box grater; mix in mayonnaise, carrot, green onion and hot sauce. Season with salt and pepper. Gently stuff or pipe (using a piping bag) each cooled carrot form with egg salad and place a sprig of dill on top of each one to resemble carrot tops.

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