Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Cornets
Carrot mixture
Utensils
4 cornet moulds, wrapped in foil
How it's done
Cornets
Brush the prepared cornet moulds with oil. Wrap 1 strip of puff pastry around each cornet mould, place on a baking tray lined with baking paper with the pastry ends facing down. Brush with egg.
To bake
Bake each tray for approx. 20 mins. in the centre of an oven preheated to 220°C. Remove from the oven, cool on a cooling rack, remove the cornet moulds. Repeat the process three times with the remaining strips of pastry.
Carrot mixture
Combine the carrots with the cream cheese, whipped cream and horseradish, season with salt. Stuff the puff pastry cornets with the mixture, garnish with a sprig of dill.
| Tip: | Home-made cornet moulds: shape cardboard into cornets, cover with foil. |
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