Stuffed Carrot Croissants | Your New Favourite Chicken & Puff Pastry Toddler Recipe
It’s not often that a recipe has real potential to transform your toddler snack time for the better. Long-term.
But that’s what these Stuffed Carrot Croissants have done at WMBT HQ.
These chicken and puff pastry gems are irresistibly yummy, incredibly cute and the perfect bite-sized toddler snack. They combined the tanginess of Dijon mustard with the creaminess of Greek yogurt and the sweetness of honey.
We love dishing them up as finger food at Easter, or really any opportunity that our munchkins’ hunger strikes.
This recipe makes 12 carrot croissants, but you can easily double (or triple) the quantities if you have a larger family gathering or a kids’ birthday party to cater for.
And if you’re in a hurry on the day, simply prepare the chicken salad stuffing earlier so you only have to assemble them just before your guests start arriving.
Makes 12 ‘Carrots’ | Prep 45 minutes
Ingredients
CHICKEN SALAD
- 750 g (3 cups) chicken, cooked, cooled, and cut into chunks
- 1 celery stick, cut finely
- 125 ml (½ cup) Greek yogurt
- 2 tbsp honey
- 1 tbsp Dijon mustard
- 2 tbsp olive oil
CARROT CROISSANTS
- 2 sheets puff pastry, defrosted
Method
CHICKEN SALAD
Combine all ingredients in a medium-sized bowl and stir to combine. Set aside.
CARROT CROISSANTS
Preheat oven to 180 C and line a baking tray with parchment paper.
Roll sheets of foil into cone-shaped moulds.
Place pastry on work surface and using a sharp knife, cut the pastry into small semicircles (approximately 10 cm in length).
Wrap one semicircle around each foil mould to create carrot shape before placing on prepared baking tray.
Repeat with remaining pastry strips. Bake for 10-12 minutes or until golden.
Transfer to cooling rack and allow to cool completely before removing foil moulds.
Spoon chicken salad mixture into cavity of each carrot. Top with 2 sprigs parsley for carrot top.
Store
Make fresh
