Even though Peter Rabbit doesn’t eat any carrots in his story, I feel like a rabbit-centered menu needs a carrot recipe, y’know? However, I suppose it’s rather fitting that this recipe doesn’t have carrots in it either—just crescent roll horns disguised as carrots! 😉 This super cute idea for crescent roll carrots was originally developed by Beth at Hungry Happenings, though I did change it a bit. The idea is super adorable, and Beth also uses an amazing shortcut for diy pastry cones if you don’t have cream horn molds. The secret? Ice cream cones! I used waffle cones for mine. Since they’re bigger, than means more room for filling!

For the filling, I used my favorite chicken salad recipe, which uses poppy seed dressing from my Petunia Bowl Salad instead of mayo. It’s a bit healthier than regular chicken salad, and it’s great alternative if you have an egg allergy (like my daughter).

My kids LOVED this. And talk about a perfect Easter recipe! 😀

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Chicken Salad Carrot Horns

“Now my dears,” said old Mrs. Rabbit one morning, “you may go into the fields or down the lane, but don’t go into Mr. McGregor’s garden…”

— Peter Rabbit

 

INGREDIENTS:

• For the Dressing
  
  • 1/3 cup white vinegar
  • 1/2 cup honey
  • 2 Tbsp minced dried onion
  • 1 tsp dried mustard
  • 1 tsp salt
  • 3/4 cup canola oil
  • 3-5 tsp poppy seeds
• For the Chicken Salad
  
  • 2 1/2 cups cubed cooked chicken
  • 3/4 cup dried cranberries
  • 1 stalk celery, chopped
• For the Crescent Dough Carrot Horns
  • 10 waffle cones
  • 1 egg
  • 2-3 drops orange gel food coloring
  • 2 rolls un-perforated crescent dough
  • fresh parsley, for garnish

 

Makes 10 carrot horns

 

INSTRUCTIONS:

1. FOR THE DRESSING. To a blender, add the vinegar, honey, onion, dried mustard, and salt. Blend until combined. With the blender still running, gradually pour in the canola oil. Stir in the poppy seeds. Set aside.
2. FOR THE CHICKEN SALAD. Add all the ingredients to a medium bowl. Stir in 1/4 cup dressing until combined. Continue stirring in dressing 1-2 tablespoons at a time until desired consistency is reached (you will have some dressing left over). Cover and chill for at least 30 minutes.
3. FOR THE CRESCENT DOUGH CARROT HORNS. Preheat oven to 375°. Line two baking sheets with parchment paper and set aside.
4. To make your carrot horns, take 12″ squares of tinfoil and fold in half diagonally. Roll them around the waffle cones as shown below. The foil fits more securely if you pinch the bottom with each roll. When finished, fold the top of the tinfoil over the top of the cone and tuck inside. Place the wrapped cones on the baking sheets and set aside. In a small bowl, whisk together the egg and food coloring with 1 tablespoon water. Set aside.
   
   

   

   

   

   

5. On a floured surface, roll out your first roll of crescent dough into a 10″x13″ rectangle. Cut lengthwise into 1″ wide strips. Gently wrap the strips around 5 of your waffle cones as shown below, using 2 strips per cone. You don’t need to overlap the dough much as you wrap (about 1 cm should do it). To connect the second strip when you reach the end of the first one, brush the end of one with egg wash and gently press on the end of the other before you continue wrapping. Lay each wrapped cone on the baking sheet with the open end of the second strip on the bottom. When laying the cones on the baking sheet, place them at least 2 inches apart and alternate them pointing up and down so they all fit.
   
   

   

6. Brush the cones with egg wash (taking care to coat them all the way down the sides) and bake for 12 minutes, applying another layer of egg wash halfway through. After baking, if the egg wash has cracked, add another layer and bake for 3 minutes more.
7. While the first set bakes, roll, cut, wrap, and brush remaining dough. Allow each set to rest on the pan for 5 minutes before transferring to a wire rack to cool completely. Remove waffle cones. Discard foil and return the waffle cones to their original packaging (as long as they didn’t get any egg wash on them, they should be fine to store for future ice cream).
8. Fill the carrot crescent horns with chicken salad. Insert some fresh parsley to approximate carrot tops.
9. Serve to mischievous Peter Rabbit to encourage him to stay out of Mr. McGregor’s garden.
   

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Check out my other carrot recipes!

Split Pea and Ham Soup from NANCY DREW

Mrs. Markham’s Steak and Ale Pies from The Tenant of Wildfell Hall

Rubelitorte: Mini Swiss Carrot Cakes from HEIDI

Roasted Carrots with Thyme from ANNE OF GREEN GABLES