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Ingredients
  • 1 sheet puff pastry, thawed
  • 2 tbsp granulated sugar
  • 1/2 tsp cinnamon
  • 1 egg (for egg wash) or melted butter for a golden finish
  • 1/2 cup Cello Mascarpone Cheese (room temperature)
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1 slice store-bought carrot cake, crumbled
  • 1 tbsp melted butter
  • 2 oz white chocolate
  • Orange and green food gel

Carrot Cake Cream Puffs

An elegant treat that’s fit for your Easter gathering, these Carrot Cake “Carrots” aren’t just delicious to eat—they make for a festive centerpiece, too. The spiced carrot cake pairs perfectly with flaky pastry and creamy Mascarpone Cheese for a sweet, indulgent bite.

Directions

  1. Prepare the pastry: Preheat the oven to 375°F (190°C). 
  2. Cut the puff pastry into 1-inch wide strips. Wrap each strip around a cream horn mold or small cone-shaped foil.
  3. Brush with egg wash or melted butter, then sprinkle with sugar and cinnamon.
  4. Bake for 18-28 minutes until golden and crispy. Let them cool before removing from the molds.
  5. Make the Mascarpone filling: In a bowl, whisk together Cello Mascarpone Cheese, powdered sugar, vanilla, and cinnamon until smooth and fluffy.
  6. Make the white chocolate carrot toppers & drizzle: Melt 2 oz white chocolate in two separate bowls. 
  7. Tint one bowl with green food coloring and the other with orange food coloring.
  8. Pipe carrot top shapes onto parchment paper, using the green chocolate.
  9. Use the orange chocolate to drizzle over the filled cream horns for a decorative touch.
  10. Assemble: Pipe the mascarpone filling into the cooled pastry horns.
  11. Sprinkle in the carrot cake crumbles.
  12. Drizzle the orange chocolate over each horn and finish with a green chocolate carrot topper
  13. Serve and enjoy!
Ready to make this delicious recipe? Download our coupon and get the Cello cheese you need for less. Download Coupon.

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