Brick cones with grisons meat

Ingredients

• 4 brick pastry sheets (or filo-style sheets)
• 3/4 cups of cream cheese
• 6 slices of Grisons meat
• 1 shallot
• 1 handful of pine nuts
• fresh basil
• olive oil
• salt
• pepper

Materials

• baking tray, parchment paper, piping bag

Preparation

• 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 fresh cheese with 5 slices of dried meat 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 meat into small pieces and sprinkle them over the visible cream. And there you go!
  

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.

Questions

Photos of members who cooked this recipe