Easter may not be a big event at my house, but I do love celebrating the seasons! I really struggled with what to call these carrot-shaped pastries.
I thought about “carrot-shaped dessert idea” or maybe “crescent roll carrots” but this is where I’ve landed, I guess.
These are a fun and SUPER easy dessert you can make to celebrate spring or Easter with lots of different filling ideas, including what I used.
Depending what you fill these with, I could see this being a fun dessert you could serve at the end of a meal, or a breakfast pastry, or a party snack on its own or served alongside other sweets.
I tried a bit of an experiment as I worked on this recipe. I tried making these carrot-shaped pastries from three different kinds of store-bought crusts. Here are the results.
By far, crescent roll dough was the easiest to work with. No thawing necessary, and the dough can be easily shaped and baked quickly. Crescent rolls are also versatile in that they could be filled with either a sweet or savory filling.
The next best option is puff pastry. Frozen puff pastry will need to thaw before you can shape it and bake it, but I prefer the taste of puff pastry to crescent rolls (so I think it’s worth the extra effort).
You will want to take more care when shaping the carrots to ensure the seams are pressed together well, or they can puff out when baking (see the above photo).
I also tried frozen phyllo crust. And although it did technically work (it did hold the cone shape and baked fully), it wasn’t the best option for these, so I don’t recommend it.
To make these, you simply create cones from aluminum foil (it can be mostly hollow), spray with non- stick cooking spray, and then shape your dough around them.
Brush with an egg wash and then bake according to the package directions (puff pastry will take longer to bake than crescent rolls).
You could use all sorts of other fillings like other puddings, no bake cheesecake filling, pastry creams (store bought or homemade), chopped fruit with a layer of Nutella (or other dessert spreads), or you could try a savory filling such as homemade French onion dip.
If you choose to use a savory filling, I would consider switching the top garnish from mint to parsley or maybe even cilantro.
These carrot-shaped pastries are fun to make and even more fun to eat. Happy spring! xo. Emma
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- 1 package crescent rolls
- 1 package frozen puff pastry
- non-stick cooking spray
- 1 package banana pudding + milk
- 1 cup Cool Whip topping
- aluminum foil
- Shape aluminum foil into small cones.
- Spray with non-stick cooking spray.
- Wrap the dough around the aluminum foil cones, press seams together.
- Brush with an egg wash, optional.
- Bake according to the package instructions, depending if you are using crescent rolls or puff pastry.
- While those bake, mix together the pudding and once set fold in the Cool Whip.
- Once the pastry shells are cool, fill with the pudding filling.
- Garnish with a mint sprig.