Crispy carrots of puff pastry

Name: crispy carrots of puff pastry
Total time: 47 min
Yield: 4
Ingredients: 3 slice puff pastry; 100 ml orange juice; 2 teaspoon paprika; 1 teaspoon turmeric; 1 tablespoon sugar; 1 tablespoon neutral oil; 100 gram cream cheese; 50 gram Greek yoghurt; 2 tablespoon grated parmesan cheese; 12 twig dill

Ingredients

Directions

Place the slices of puff pastry side by side on the work surface, leave the plastic sheet on it and let the dough thaw.
Pour the orange juice into a saucepan and stir in the paprika, turmeric and sugar with a pinch of salt.
Bring to the boil and let the juice boil for 4-5 minutes until it becomes a syrup.
Allow the syrup to cool slightly.
Preheat the oven to 200 ° C.
Grease the tip molds on the outside with oil.
Cut the slices of puff pastry on the plastic sheets into strips of 1 cm wide.
Take a point form and wrap a strip of puff pastry in a spiral around it.
Start at the tip and make sure that the bar always overlaps slightly during the wrapping process.
You may not see any openings.
When the bar of dough is empty, take another bar and place it slightly over the end of the previous bar and press the ends together.
Continue until you have covered the whole mold with dough, keep a small edge of the metal free.
Also cover the other forms in this way.
Put the molds with dough horns on the baking sheet and brush the horns with a brush with the syrup.
Slide the baking sheet in the middle of the oven.
Bake the dough cherries in 10-12 minutes until golden brown and done.
Allow them to cool on the baking tray and then gently remove the molds from the dough horns.
Put the fresh cream cheese with the yogurt and grated cheese in a bowl and beat everything with the hand mixer until it becomes an airy cream.
Slide the nozzle into the piping bag and place the piping bag in a high measuring cup.
Place the edges of the bag over the edge of the measuring cup.
Spoon the cheese cream with a spatula.
Close the piping bag and fill the cones with the cheese cream.
Place each cone on a plate and push a generous amount of dill into the cream.