1 sheet crescent dough
3 oz herbed smoked salmon
7 ½ oz whipped garlic & herb cream cheese
1 pack Fresh Dill
1. Mold: cut aluminum foil in 9x9 square. Fold in half then half again. Roll up into a cone shape.
2. Roll out sheet of crescent dough and cut into 8 long strips. Roll each strip around the foil cone starting at the tip and slightly overlapping.
3. Bake on a parchment lined sheet pan in a 375°F oven for 12 minutes or until golden. Remove foil cone.
4. Chop or smash down smoked salmon into small pieces. Combine with cream cheese then add to a piping bag. Snip off the tip.
5. Once the carrot pastries are cooled, pipe the cream cheese into the carrots. Garnish with fresh dill to resemble carrot greens.
1 sheet crescent dough
3 oz herbed smoked salmon
7 ½ oz whipped garlic & herb cream cheese
1 pack Fresh Dill
1. Mold: cut aluminum foil in 9x9 square. Fold in half then half again. Roll up into a cone shape.
2. Roll out sheet of crescent dough and cut into 8 long strips. Roll each strip around the foil cone starting at the tip and slightly overlapping.
3. Bake on a parchment lined sheet pan in a 375°F oven for 12 minutes or until golden. Remove foil cone.
4. Chop or smash down smoked salmon into small pieces. Combine with cream cheese then add to a piping bag. Snip off the tip.
5. Once the carrot pastries are cooled, pipe the cream cheese into the carrots. Garnish with fresh dill to resemble carrot greens.