Perfect idea for Easter. The cones resemble carrots, but it is a slightly sweet cake with delicious egg filling, this dish will perfectly fit on the Easter table. Simple workmanship, brilliant taste, and a beautiful presentation 🙂

Ingredients:

For the Crescent Rolls:

1 tablespoon of instant yeast
½ cup warm water
½ cup milk
½ cup melted butter
½ cup white sugar
1 teaspoon salt
2 eggs
4 cups flour

For the egg stuffing:

6 large boiled eggs
2 medium-sized pickles, minced
2-3 tablespoons chopped chives
3 tablespoons mayonnaise
2 tablespoon cream 18%
salt and pepper to taste

Additional Ingredients:

orange color gel (optional)
fresh parsley

Procedure:

For the crescent, preheat the oven to 200ºC. Combine water and yeast into a mixing bowl. Allow to sit for 5 minutes or until bubbly. Pour in milk, butter, sugar and salt and mix. Whisk in the eggs. Gradually add about 3 ¾ cups of flour and mix until to form a soft dough. Knead the dough for about 5-6 minutes. Place the dough into a greased bowl. Cover with a cloth and allow to rise in a warm place for 1-2 hours. Place the dough into a flat floured surface, divide the dough into half. Roll the dough into a thick rectangular shape. Slice the dough length wise for an inch. Wrap one strip around each cream horn mold or you can use a foil. Place them an inch apart o a baking sheet. Brush each cone with butter and bake for 10-12 minutes or until golden brown. Transfer into a cooling rack and let it cool completely before removing the molds. Brush each corn with an orange color gel. Set aside and allow to dry. Mix all the stuffing ingredients. Spoon each crescent with egg mixture and insert a sprig of parsley 🙂

Enjoy!