They are crunchy and they have a delicious filling. You can serve these finger foods during an aperitif in the garden or they can be a perfect starter of a typical summer lunch. You can buy the phyllo pastry but, if you want, you can prepare it too (click here to read the recipe). I’ve decided to add the shallot so the filling is tastier, but first it’s better to dip it in cold water and vinegar. So this will be more digestible and its flavor will be less strong. This is a simple idea, but you can create the filling you want. There are other original combination like shellfish and exotic fruit. What else to tell you? Get creative!
Ingredients for 8 cones:
- 3 sheets phyllo pastry
- 3 slices smoked tuna
- 1 avocado
- 50 grams shallots
- The juice of half a lemon or lime
- Salt to taste.
- Extra virgin olive oil to taste
- Cold water
- White vinegar to taste
- Mint for garnish
Method
Cut a sheet of phyllo pastry in half lengthwise. Brush with oil or melted butter. Fold it in two and brush again. Fold it into three parts to form a square. (You can watch the video of this preparation by visiting my social media pages). Brush this square and wrap it around a metal cone. Repeat this operation until you get 8 cones. Bake in a preheated oven at 180° Celsius degrees for about 10-12 minutes. Let cool and then remove the cones from their steel shapes. Meanwhile chop the shallot and put it in water and vinegar. Let it rest for about 30 minutes. Then chop the smoked tuna slices. Cut the avocado in half lengthwise; the blade of the knife must go around the whole fruit. Separate the two halves, remove the central pit and the peel with a potato peeler or, if you want, extract the pulp using a spoon. Dice the fruit . Place the two ingredients in a bowl, drain the shallot and add it. Season with oil, salt and lemon or lime juice. Pour the mixture into each cone with a spoon. Garnish with mint leaves and serve.