• Skip to main content
  • Skip to primary sidebar
Cooking with Nana Ling
menu icon
go to homepage
  • About
  • Recipes
  • Resources
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Resources
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
  • ×
    Home » Recipes » Easter

    Puff Pastry Carrots for Easter

    Published: Apr 5, 2023 · Modified: Mar 10, 2025 by Libby Hakim · Leave a Comment

    Jump to Recipe Print Recipe

    Flaky puff pastry filled with a custard cream and drizzled in white chocolate – these are the sweetest carrots you'll come across! Puff Pastry Carrots are based on the old-fashioned Cream Horns Recipe. Put them together with just a few ingredients and create a truly memorable Easter dessert.

    puff pastry carrots for easter.
    Jump to:
    • How to make Puff Pastry Carrots for Easter
    • Filling your Easter "Carrots"
    • Decorating your Easter Carrots
    • Enjoying and storing
    • More Easter treats
    • Puff Pastry Carrots for Easter

    How to make Puff Pastry Carrots for Easter

    To start, you'll need to create eight puff pastry horn cases.

    I'm not going to repeat the process for doing this as it's all set out over in my Cream Horns post.

    Just briefly, you'll need:

    • 2 store-bought frozen puff pastry sheets (333 grams)
    • 1 egg
    • water
    • cream horn moulds.

    But all the information is over in the Cream Horns Recipe, so check out that post to create your pastry horns.

    ingredients for puff pastry carrots.

    Filling your Easter "Carrots"

    The pastry horns are filled with a simple custard cream.

    You just need:

    • 300 ml thickened cream (heavy cream)
    • 2 teaspoons custard powder.

    Beat the cream and custard together until thick.

    Spoon or pipe cream into each of the (cooked and cooled) puff pastry cream horn shells.

    Place your "carrots" onto a cooling tray with baking paper underneath the tray.

    Decorating your Easter Carrots

    Okay, so let's backtrack a little. You should prepare your green carrot tops in advance.

    Do this by melting ⅔ of the white chocolate in the microwave using 20 second bursts and stirring between each burst until chocolate is melted.

    And green colour to this melted white chocolate and stir to create an even green coour.

    Pour the green chocolate onto baking paper on a baking tray. Spread out into a thin rectangle shape and place into fridge to set.

    Now let's fast forward back to where we were with our cream-filled pastry horns.

    Melt the remaining white chocolate and colour it with the orange colour.

    Drizzle the orange chocolate across all of the pastry horns.

    Now, let's check on that green chocolate which has been setting in the fridge.

    Once the green chocolate is set, cut into approximately 24 shards and place three (pointy side down) into the cream in each cream horn "carrot".

    decorating puff pastry carrots.

    Enjoying and storing

    The un-filled pastry horns can be stored in an airtight container for up to a day before serving and are best filled and decorated just before serving.

    Place into fridge until you are ready to serve, but try to keep fridge time to a minimum.

    More Easter treats

    Get ready for Easter with these other ideas:

    • weetbix marshmallow slice.
      Weetbix Marshmallow Slice
    • easter biscuits
      Easter Biscuits
    • bounty easter eggs
      Bounty Easter Eggs
    • choc berry cups.
      Chocolate Berry Cups

    Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)

    For more fun and deliciousness in the kitchen, follow along on Facebook, TikTok and Pinterest, and subscribe for new posts via email.

    puff pastry carrots for easter

    Puff Pastry Carrots for Easter

    Libby Hakim
    An Easter-themed version of cream Horns
    5 from 1 vote
    Prevent your screen from going dark
    Print Recipe Pin Recipe Save Saved!
    Prep Time 30 minutes mins
    Cook Time 30 minutes mins
    Total Time 1 hour hr
    Course Dessert
    Cuisine Australian
    Servings 8 servings
    Calories 527 kcal

    Equipment

    • cream horn moulds
    • piping bag and nozzle

    Ingredients
      

    • 8 puff pastry cream horn shells
    • 300 ml thickened cream (heavy cream)
    • 2 teaspoons custard powder
    • 200 grams white chocolate
    • orange and green powder food colouring for chocolate

    Instructions
     

    • Melt ⅔ of the chocolate in the microwave using 20 second bursts and stirring between each burst until chocolate is melted.
    • And green colour to this melted white chocolate and pour onto baking paper on a baking tray. Spread out into a thin rectangle shape and place into fridge to set.
    • Beat cream and custard together until thick.
    • Spoon or pipe cream into each of the (cooked and cooled) puff pastry cream horn shells. Place onto a cooling tray with baking paper underneath the tray.
    • Melt the remaining white chocolate and colour it with the orange colour.
    • Drizzle the orange chocolate across all of the pastry horns.
    • Once the green chocolate is set, cut into approximately 24 shards and place three (pointy side down) into the cream in each cream horn "carrot".
    • Place into fridge until you are ready to serve.

    Notes

    Storing:
    Place in the fridge until ready to serve. The less time in the fridge, the better.
    Freezing:
    You can freeze unfilled horns for up to a couple of months. 
    Nutrition:
    The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

    Nutrition

    Calories: 527kcalCarbohydrates: 38gProtein: 6gFat: 40gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gCholesterol: 51mgSodium: 153mgPotassium: 143mgFiber: 1gSugar: 16gVitamin A: 565IUVitamin C: 0.4mgCalcium: 82mgIron: 1mg
    Tried this recipe?If you love it, let me know!

    More Easter Recipes

    • Smartie Cookies recipe.
      Smartie Cookies
    • Easter Jelly Pie.
      Easter Jelly Pie
    • Chocolate Carrot Cake on cake stand.
      Chocolate Carrot Cake
    • mars bar cheesecake.
      Mars Bar Cheesecake
    140 shares
    • Share
    • Mix

    Reader Interactions

    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Libby, a recipe collector and writer. I love everything about home cooking and share modern classics and recipes that have been passed down for generations – I hope you find a few that bring back treasured memories.

    More about me →

    Aussie Collection

    • Tuna Patties piled on plate.
      Tuna Patties
    • Savoury Mince served with toast.
      Savoury Mince
    • YoYo Biscuits recipe.
      YoYo Biscuits
    • Fruit Punch in a punch bowl.
      Fruit Punch
    • Chang's Noodle Salad.
      Chang's Noodle Salad
    • Honey Snaps Biscuits stacked on plate.
      Honey Snaps

    Most Popular

    • Tomato Relish in dish with jars in abckground.
      Tomato Relish Recipe
    • Apricot Chicken on plate with rice.
      Apricot Chicken
    • cob loaf recipe with bread dipping into cob loaf.
      Cob Loaf Recipe
    • classic trifle recipe
      Traditional Trifle Recipe
    • choko pickles
      Choko Pickles
    • Cabbage Mince Chow Mein in frypan.
      Cabbage Mince Chow Mein

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility Policy

    Newsletter

    • JOIN ME IN THE KITCHEN and receive the latest recipes delivered fresh to your inbox.

    Useful

    • Using Aussie Recipes
    • All Recipes
    • Contact

    I acknowledge the Traditional Owners of the land where I work and live, the Wonnarua people, and pay my respects to Elders past and present.

    Copyright © Cooking with Nana Ling 2025. All rights reserved.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.