I’ve had several requests for this recipe. I posted it on FB but, rather than reposting over and over, I’m sending it out on my blog.
One of the hors d’oeuvre from our 2021 Mother’s Day Cookoff — remember these for break-the-fast or whenever you need a nice little nibble with cocktails.
Pranks in Blankets
6 slim carrots (about 1/2-inch diameter)
2 teaspoons olive oil
1 teaspoon zatar
kosher salt
one sheet frozen puff pastry, thawed, but cold
Lemon-Tahini Sauce, optional
Preheat the oven to 475 degrees. Line 2 cookie sheets with parchment paper. Peel the carrots and cut them into 1-1/2” long pieces. Place them in a bowl, pour the olive oil over them and toss to coat all the surfaces. Sprinkle with zatar and salt to taste. Place the carrot pieces on one of the cookie sheets. Bake for about 12 minutes or until fork tender. Remove from the oven and let cool. Roll the puff pastry slightly thinner, then cut into strips about 1-1/4-inches wide and 2-inches long. roll each coated carrot in the dough pieces, pressing the edges to seal completely. Place them, seam side down, on the remaining cookie sheet. Refrigerate for at least 30 minutes or until the puff pastry feels cold. Lower the oven heat to 400 degrees. Bake for 18-20 minutes or until the pastry is golden brown. Serve plain or with Lemon-Tahini Sauce.
Makes 24-30
Lemon-Tahini Sauce (from Hip Kosher)
1/2 cup sesame tahini
1/3 cup lemon juice
3 tablespoons chopped fresh parsley
2 medium garlic cloves, chopped
salt to taste
water
Place the tahini, lemon juice, parsley, garlic and salt in a food processor and blend until smooth and creamy. with the motor still running, add enough water to make a smooth, but thick sauce.
Make about 1/2 cup