MINI SHRIMP CORNETS
Categories Shellfish Bake Cocktail Party Shrimp Sherry Tarragon Phyllo/Puff Pastry Dough Gourmet
Yield Makes 48 hors d'oeuvres
Number Of Ingredients 13
Steps:
- Put oven racks in upper and lower thirds of oven and preheat oven to 400°F. Line 2 large baking sheets with parchment paper.
- Heat butter in an 8-inch skillet over moderately low heat until foam subsides, then cook onion, stirring occasionally, until softened but not browned, about 2 minutes. Transfer to a bowl to cool.
- When onion is cool, add shrimp, Sherry, tarragon, salt, and pepper and stir until combined well.
- Roll out 1 sheet of pastry on a lightly floured surface into a 12-inch square. Cut into thirds in one direction, then into fourths in the other direction to make 12 (3- by 4-inch) rectangles. Cut each rectangle in half diagonally to form 2 triangles. Place 1 triangle on a work surface with longest edge nearest you, then put 1 teaspoon shrimp filling in center of triangle. Bring bottom corner of shortest side up to top point, then wrap remaining corner around resulting cone. Pinch to seal, then transfer to a lined baking sheet. Form more cornets in same manner, then repeat with remaining sheet of pastry. Chill first sheet of cornets, loosely covered, while making second.
- Whisk together egg and milk and lightly brush some of egg wash over top of pastries.
- Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, 18 to 20 minutes total.
- Cool cornets on sheets on racks 5 minutes, then gently loosen from parchment with a spatula. Serve warm.
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Brave Tjienda
[email protected]I've never had mini shrimp cornets before. They look so cute and delicious.
Aryah Scott
[email protected]These look like the perfect party appetizer. I'm definitely going to give them a try.
Prince nawab143
[email protected]I'm not sure how these would turn out gluten-free. I think the spring roll wrappers would be too fragile.
Stephen Hanley
[email protected]These look delicious! I can't wait to try them.
Aiman Haya
[email protected]I'm not sure what I did wrong, but these turned out soggy. I think I may have overcooked them.
zyad adam
[email protected]These were a bit bland for my taste. I would add more seasoning next time.
Miss Jazzy B
[email protected]I used gluten-free spring roll wrappers and they turned out great. This is a great recipe for those with dietary restrictions.
Vishan Maharaj
[email protected]These were easy to make and very tasty. I will definitely be making them again.
sandra pindura
[email protected]These were a bit more work than I expected, but they were worth it. They looked so impressive and everyone loved them.
Jutt Sab
[email protected]I'm not a huge fan of shrimp, but these were really good. The wonton wrappers were crispy and the shrimp was cooked perfectly.
Alisher Boss
[email protected]These were delicious! I used a store-bought cocktail sauce and they were still amazing.
VIP PIGEON
[email protected]I've made these several times and they are always a crowd-pleaser. They are easy to make and can be customized to your liking.
Mohammed jarif
[email protected]These were a hit at my party! I used wonton wrappers instead of spring roll wrappers and they turned out great.