Crescent Carrot Appetizers Recipe 465
CRESCENT CARROT APPETIZERS RECIPE - (4.6/5)
Provided by á-2710
Number Of Ingredients 10
Steps:
- Crescent Carrots: 1) Unroll the 8 crescent rounds. Then roll each strip into an 18-inch long log. 2) Whisk together the egg and water. Brush the egg wash over one dough log. 3) Wrap the dough log around a metal cream horn form. Repeat, wrapping a total of 8 forms. 4) Brush orange liquid food coloring all over dough. 5) Set carrots on a non-stick aluminum foil or parchment paper-lined baking sheet. Refrigerate for 20 minutes. 6) Preheat oven to 400ºF. Bake the crescent roll carrots for 8 minutes, then remove from oven and carefully remove the cream horn form using metal tongs. 7) Return the carrots to the oven for 3-4 minutes until baked though. Allow the crescent roll carrots to cool completely. Carrot Greens: 1) Pour the green confectionery coating wafers into a microwave safe bowl. Heat for 30-second increments, stirring after each, until melted. 2) Pour the melted candy coating into a small squeeze bottle or a zip top bag. Pipe carrot greens onto parchment paper-lined baking sheets. 3) Freeze for 5 minutes, until the candy coating is set. Make 2 or 3 stems of greens per cream horn carrot. Cream filling: 1) Whip together the frosting and whipped topping. Spoon into a pastry bag and refrigerate until needed. 2) To assemble the crescent carrots: Just before serving, pipe cream filling into the crescent carrots, insert a few candy greens into the filling of each carrot, and serve.
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4.5/5 (30)Total Time 40 minsCategory Side DishCalories 200 per serving
- Heat oven to 400°F. Roll sheets of foil from shorter ends into cone-shaped molds. Unroll dough on work surface; if using crescent rolls, press seams to seal. Use pizza cutter or knife to cut dough lengthwise into 8 (1-inch) strips.
- Wrap 1 strip around each foil mold to create carrot shape. Place 1 inch apart on ungreased cookie sheet.
- Bake 7 to 9 minutes or until golden brown. Transfer to cooling rack; cool completely before removing foil molds.
- In medium bowl, beat cream cheese, parsley, chives, lemon peel and salt with electric mixer on medium speed until smooth and combined. Pipe or spoon cream cheese mixture into cavity of each crescent. Top with 2 sprigs parsley for carrot top.
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