Croissant and Cream Cheese Carrots
I'm sure you have seen a version of these on the internet by now. But I just had to try them and see how hard they would be. I was surprised at how easy they are to take off from the aluminum foil. I let mine cool for ten minutes before removing them. As you can see I made a regular size version and then a mini version. I liked the mini version better so I will be making them for an appetizer for Easter dinner. I shaped my aluminum foil into a carrot shape smaller on the bottom bigger on the top. I found it does not matter if you flatten it or leave it puffy. The croissants raise anyway. I baked them and then let them cool and removed the foil. I decided to add egg salad to them, I think for Easter I will do chicken salad also. I mixed up my egg salad and then used a freezer bag with a hole cut in a corner to add the salad inside the croissants. It makes it so much easier just start squeezing it into it. Then I had cilantro so I added some stems to the tops to resemble a carrot top. I think I will use parsley for Easter but I did not have that today. I think they turned out so cute and so easy to make. I am going to try and make some with bread dough next to cut down on the preservatives.
I shaped the foil.
For the larger ones I used two croissants seamed together.
I wrapped from the bottom up.
After the foil was taken out.
My farm fresh eggs boiled.
Smash up the eggs with a fork.
I added mayo, mustard and a pickle.
I chopped the pickle up finely.
Mixed it all together.
I put it into a freezer bag with a hole cut in the corner.
Just squeeze the filling into the croissant.
Add your greenery at the top.
Croissant and Cream Cheese Carrots
Recipe details
- 6 Croissants
- Prep time: 20 Minutes Cook time: 9 Minutes Total time: 29 min
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How cute are these! Yum!