Step 1

Preheat oven to 400°F. Line a large baking sheet with parchment paper.

Step 2

Spray the molds with nonstick baking spray; set aside.

Step 3

Unfold and gently roll out the pastry dough into a large rectangle. Using a pastry wheel, cut ¾ inch strips in the dough.

Step 4

Wrap dough strips around the greased horn molds starting from the pointy tip and going up. Do not go all the way up to the top of the mold -leave at least one inch of space to make removal easy.

Step 5

Position wrapped molds at least 2 inches apart. Brush each puff pastry carrot with an egg wash.

Step 6

Bake for 17-20 minutes on a parchment-line baking sheet or until puff pastry is puffy, golden brown, and crispy on the outside.

Step 7

Allow the pastry to cool for 5 minutes before removing them from the molds. If you struggle these mold are adjustable. Simply squeeze the mold to release it.

Step 8

Fill a pastry bag equipped with a large star tip with 6.5 ounces of Alouette Garlic & Herbs Soft Spreadable Cream Cheese.

Step 9

Pipe each carrot with about 1 tablespoon of cheese. Add a small piece of fluffy parsley to the top of each carrot.

Step 10

Serve & enjoy!