Croissant and Cream Cheese Carrots

6 Croissants
29 min

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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For the croissants
  • Croissants, one package
  • 4 Large eggs
  • 1/4 c Mayonaise
  • 1 T Mustard
  • 1 Medium pickle finely chopped
  • Salt and pepper to taste
  • Aluminum foil
Carrot croissants
Heat oven to 350 degrees
Shape the aluminum foil into carrot shapes.
Open the croissants and seam two together to make 6 carrots.
Wrap from the bottom of the carrot shape getting bigger as you roll to the top.
Bake on a baking sheet for 9 minutes.
Let cool ten minutes.
Boil your eggs until done.
Peel the eggs and smash with a fork into a bowl.
Add mayo, mustard, pickle and salt and pepper and mix.
Add to a freezer bag and cut a hole in a corner and squeeze into each croissant.
Add some greenery to the top.
Serve on a pretty cake plate.
  • I used only one croissant for the mini one and rolled it closer together.