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Line a baking sheet with parchment paper.
Roll out the puff pastry and cut it into 1cm-wide strips.
Wrap the strips around a cone mold.
Brush each cone with egg wash.
Bake at 190°C for 15 minutes until golden. Let cool, then carefully remove the pastry cones from the mold.
In a bowl, mix all filling ingredients. Transfer the mixture to a piping bag.
Pipe the filling into each cooled cone.
Garnish the top of each cone with a carrot green to mimic carrot tops.