Carrot & Cheesy Puff Pastries
These Carrot & Cheesy Cones are soft and perfect for your baby from six months. I started by cutting pre-rolled puff pastry into strips and wrapping them around foil cones. These are specifically designed for a palmar grasp, which encourages independent feeding while being soft enough to help your baby safely transition to family meals.
For the filling, we’re using carrots for beta-carotene, which the body converts to Vitamin A to support your baby’s immune system and vision. But here’s the clever bit: Vitamin A is fat-soluble. By blending those carrots with cream cheese, you’re actually helping your baby absorb those nutrients more effectively.
Pipe the mixture into your pastry cones and top with parsley. These are high in fibre and protein, and honestly? They taste just as good for us grown-ups too.
Aileen Cox Blundell
Aileen Cox Blundell
Recipe - Beacon Court
Carrot & Cheesy Puff Pastries
Prep Time15 Minutes
Servings12
Cook Time15 Minutes
Ingredients
1 sheet pre-rolled puff pastry
2-3 tbsp milk/egg for pastry
3 medium carrots
1 tin cannellini beans drained
Drizzle olive oil
2 cloves garlic diced
2 sprigs rosemary finely chopped
90g (1/3 cup) cream cheese
Parsley (to decorate)
Directions
INGREDIENTS
- 1 sheet pre-rolled puff pastry
- 2-3 tbsp milk/egg for pastry
- 3 medium carrots
- 1 tin cannellini beans drained
- Drizzle olive oil
- 2 cloves garlic diced
- 2 sprigs rosemary finely chopped
- 90g (1/3 cup)cream cheese
- Parsley to decorate
METHOD
- Preheat oven to 220ºC.
- Slice the puff pastry into thin strips, then brush with a little milk or egg wash.
- Use metal cones if you have them, or shape some tin foil into cones. Wrap the pastry around the cone, with the milk washed side facing inward so it sticks together, then brush the outside with a little egg or milk wash. Bake for 12-15 minutes until golden, then cool fully.
- Meanwhile, slice the carrots and add to a pot of water. Bring to a boil and simmer until the carrots are al-dente. Drain and add to a blender along with the cannellini beans and blend until smooth and silky.
- Heat the olive oil in a pan, then fry the garlic until soft, pour in the carrot and bean mixture and stir until it starts to reduce and thicken, add the rosemary and cream cheese and stir well. Then leave to cool.
- Twist the tin foil to remove from the pastry, then use a piping bag to fill with the cheesy carrot puree. Add a little parsley to each one.
- Serve warm or cold with fruit on the side to help with the absorption of iron.
15 minutes
Prep Time
15 minutes
Cook Time
12
Servings
Recipe
INGREDIENTS
- 1 sheet pre-rolled puff pastry
- 2-3 tbsp milk/egg for pastry
- 3 medium carrots
- 1 tin cannellini beans drained
- Drizzle olive oil
- 2 cloves garlic diced
- 2 sprigs rosemary finely chopped
- 90g (1/3 cup)cream cheese
- Parsley to decorate
METHOD
- Preheat oven to 220ºC.
- Slice the puff pastry into thin strips, then brush with a little milk or egg wash.
- Use metal cones if you have them, or shape some tin foil into cones. Wrap the pastry around the cone, with the milk washed side facing inward so it sticks together, then brush the outside with a little egg or milk wash. Bake for 12-15 minutes until golden, then cool fully.
- Meanwhile, slice the carrots and add to a pot of water. Bring to a boil and simmer until the carrots are al-dente. Drain and add to a blender along with the cannellini beans and blend until smooth and silky.
- Heat the olive oil in a pan, then fry the garlic until soft, pour in the carrot and bean mixture and stir until it starts to reduce and thicken, add the rosemary and cream cheese and stir well. Then leave to cool.
- Twist the tin foil to remove from the pastry, then use a piping bag to fill with the cheesy carrot puree. Add a little parsley to each one.
- Serve warm or cold with fruit on the side to help with the absorption of iron.