Preheat oven to 200 degrees top and bottom heat.

Grease the molds with butter.

Roll out the puff pastry and cut it into 3 cm wide strips.

Wrap the puff pastry strips from the end by overlapping them around the molds and place them on a baking sheet lined with baking paper, leaving a little space between them.

Whisk the egg yolk and brush the puff pastry carrots.

Bake for about 12 minutes.

Remove the still-hot puff pastry carrots carefully from the molds and let them cool down completely.

Meanwhile, peel the carrots cut off ends, slice them into two pieces and boil for about 15 minutes. The cooking time may vary depending on the size of the carrots. They should be al dente check with a fork.

Drain in a colander and let cool.

Grate the cooled carrots in a bowl.

Chop dill and walnuts finely.

Press garlic and olive oil in Yoghurt.

Season with salt and pepper as desired.

Mix well and place in the fridge for a few hours.

Fill the carrot puff pastry with the Turkish carrot yogurt salad, place a walnut on top, and decorate with a fresh dill branch as carrot greens.

Refrigerate till ready to serve.

Before serving, add a few drops of olive oil on top.