- Preheat the oven to 180°C.
- Cut the filo sheets in half, roll each 1/4 into a cone, put baking paper inside to keep the shape of the cone, brush with butter, salt and pepper, sprinkle with poppy seeds, bake for 4/5 minutes until golden brown. Remove from the oven and set aside.
- Cut the mango and raw beetroot into sticks.
- Finely slice the spring onion. Mix mango, beetroot and onion in the oil and lime juice.
- Cut pieces of cheese lengthwise. Distribute the elements nicely in the cones, add the lettuce leaves.
- The cones are ready to be enjoyed.
INGREDIENTS
1/2 (100g) Caprice des Dieux
1 tsp lime juice
1 tsp olive oil
2 salad lettuce leaves
1 slice raw beetroot
1 spring onion
1/4 mango
2 filo pastry
1 tsp melted butter
1 tsp poppy seeds
1 pinch salt and pepper
PRODUCT
1 tsp lime juice
1 tsp olive oil
2 salad lettuce leaves
1 slice raw beetroot
1 spring onion
1/4 mango
2 filo pastry
1 tsp melted butter
1 tsp poppy seeds
1 pinch salt and pepper
PRODUCT
View Method
Recipe Method
- Preheat the oven to 180°C.
- Cut the filo sheets in half, roll each 1/4 into a cone, put baking paper inside to keep the shape of the cone, brush with butter, salt and pepper, sprinkle with poppy seeds, bake for 4/5 minutes until golden brown. Remove from the oven and set aside.
- Cut the mango and raw beetroot into sticks.
- Finely slice the spring onion. Mix mango, beetroot and onion in the oil and lime juice.
- Cut pieces of cheese lengthwise. Distribute the elements nicely in the cones, add the lettuce leaves.
- The cones are ready to be enjoyed.
