Puff Pastry Carrots with Easter Filling

For the filling:

  • 500 g Zdenka fresh cheese (for eating and baking)
  • 150 g Zdenka Original cream cheese spread
  • 50 g grated Zdenka Sport Trappist cheese
  • 50 g ham
  • 4 stalks of spring onions
  • 1 tablespoon mayonnaise
  • 1 tablespoon mustard
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • 1 tablespoon fresh parsley

Other:

  • 2 packs of puff pastry
  • 1 egg
  • 1 teaspoon turmeric (for color)
  • Fresh parsley leaves (for decoration)

Preparation

  1. Making the filling: In a bowl, combine the Zdenka fresh cheese, cream cheese spread, grated Sport Trappist cheese, finely chopped ham, and spring onions. Add mayonnaise, mustard, garlic powder, salt, and parsley, then mix everything well.

  2. Shaping the pastry: Cut the puff pastry into strips about two fingers wide. Make 8–10 cones from baking paper, then wrap the pastry strips around them to form carrot shapes.

  3. Brushing and baking: Beat the egg with turmeric and brush it over the pastry to achieve an orange color. Bake in a preheated oven at 200°C (392°F) for about 10 minutes.

  4. Filling: Let the baked pastry cool slightly, carefully remove the paper cones, and fill the inside with the prepared cheese cream.

  5. Decoration: Insert a sprig of fresh parsley at the top of each “carrot” to complete the look.

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