Brick pastry cones with grisons cured beef

Name: Brick pastry cones with grisons cured beef
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 8
Cuisine: En
Ingredients: 4 sheets of brick pastry; 200 g cream cheese, such as St Moret; 6 slices of Grisons cured beef; 1 shallot; 1 handful of pine nuts; fresh basil; olive oil; salt; pepper

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Appetizer

Easy

28 min

127 Kcal

How about giving our brick pastry sheets a more original shape for an appetizer? Serve them to your guests as cones! Filled with a mixture of cream cheese and Grisons cured beef, they’re sure to be a hit ;-) An easy recipe that perfectly combines crispiness and creaminess. Are we making your mouth water? Just follow the steps to make our recipe, available in both written and video versions ;-)

Ingredients

4 sheets of brick pastry
200 g cream cheese, such as St Moret
6 slices of Grisons cured beef
1 shallot
1 handful of pine nuts
fresh basil
olive oil
salt
pepper

Materials

baking tray, parchment paper, piping bag

Preparation

Preparation20 min

Cook time8 min

Layer the brick sheets and cut them into 4 quarters. Stack them, and trim the rounded edges to form triangles.
Brush each triangle of brick sheet with olive oil.
Fold them into cones, following the technique shown in the video below.
Place them on a baking tray lined with parchment paper, and bake for about 8 minutes at 350°F/180°C. The cones should be nicely golden.
Mix the cream cheese with 5 slices of cured beef, cut into small pieces, the minced shallot, chopped basil, and pine nuts. Season with salt and pepper.
Fill each cone with this mixture using a piping bag. Cut the last slice of beef into small pieces and sprinkle them over the visible cream. And there you go!

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Observations

Stability of the cones: the brick sheet must be well brushed with oil to hold. If you can't manage it, use a paperclip to hold your cones.
Filling: be careful, the brick sheet softens quickly, fill your cones at the last moment.