Carrots in puff pastry with wasabi dip

Carrots in puff pastry with wasabi dip

Total: 50 min. | Active: 30 min.
Nutritional value / piece: 279 kcal
, Fat: 17 g
, Carbohydrate: 25 g
, Protein: 4 g


8 pieces


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:

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8 carrots (approx. 900 g), peeled
salted water, boiling
1 puff pastry dough, rolled into a rectangle (25 x 40 cm)
1 tbsp sesame oil
1 tbsp toasted sesame seeds
½ tsp sea salt


200 g sour single cream
1 tbsp apple vinegar
1 tbsp sesame oil
2 tbsp toasted sesame seeds
3 tsp wasabi paste
1 tsp salt
1 bunch chervil
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How it's done

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Cook the carrots in boiling salted water for approx. 15 mins. until just soft, drain and leave to cool. Roll out the dough, cut off 8 long strips (each approx. 1 cm wide). Wrap each carrot in a strip of dough, place on a baking tray lined with baking paper. Brush the dough with oil, sprinkle with sesame seeds and fleur de sel.

To bake

Approx. 25 mins. in the centre of an oven preheated to 220°C. Remove from the oven, allow to cool slightly on a cooling rack.


Mix the sour single cream, vinegar, oil, sesame seeds and wasabi paste, season with salt. Using a sharp knife, make a hole in the thicker end of the carrots, insert the sprigs of chervil, serve with the dip.

Good to know
Note: Use the remainder of the puff pastry dough to make palmiers.

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