Filled Lavash Easter Carrots

Prep + Cook time

30 minutes



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  • 1 piece of Joseph’s Flax Lavash
  • 1 tbsp olive oil or melted butter
  • 1 package (8 oz) cream cheese, softened
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh chives, chopped
  • 1 tsp grated lemon zest
  • 1/4 tsp salt
  • 16 small sprigs of fresh parsley
  • 8 sheets of foil (12×4 inch)


  1. Preheat the oven to 350° F
  2. Cut the lavash into 8 (1-inch) strips. Roll foil from shorter ends into cone-shaped molds.
  3. Wrap 1 strip of lavash around each foil mold to create carrot shape. While wrapping, use a brush or spoon of olive oil to seal the edges of the lavash. Place on ungreased cookie sheet.
  4. Bake 5-6 minutes. Transfer to a cooling rack; cool completely before removing foil molds.
  5. In medium bowl, beat cream cheese, parsley chives, lemon zest and salt with mixer until smooth and combined. Pipe or spoon cream cheese mixture into cavity of each lavash. Top with 2 sprigs of parsley for carrot top. Enjoy!

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