
Puff Pastry Cones with Carrot and Horseradish Cream
A dusting of paprika colours these flaky cones, filled with crunchy carrot folded into a light mascarpone cream sharpened with horseradish and dill. The Cornets Party strip cutter cuts even bands of pastry that wrap neatly around the cones.
- Total time
- 32 min
- Prep
- 15 min
- Cook
- 12 min
- Rest
- 5 min
Ingredients
Method
Heat the oven to 190 °C (375 °F).
Sprinkle the puff pastry with paprika and spread it with a brush.
Cut the pastry into bands with the Tupperware Cornets Party strip cutter and wind them around the 4 cones, pressing the joins and tip firmly.
Bake for about 12 minutes. Wait 5 minutes, then slide off the moulds.
Whip the mascarpone and cream together until softly peaked. Peel and finely chop the carrots, then fold them in with half the chopped dill, the horseradish and a pinch of salt.
Fill the cones and finish with the remaining sprigs of dill.







