Shrimp & Avocado Cornets

by Jessica on March 13, 2008

It’s that time again!  WC’s Recipe Exchange for March/April is here… and this round’s theme was ‘foods from your region.’  I was lucky enough to receive a recipe with ingredients that I love.  I give you…

Shrimp & Avocado Cornets by My Baking Heart

Shrimp & Avocado Cornets
Source: WC Recipe Exchange Mar/Apr ’08 – ‘Southern California’

1/3 lb shrimp – peeled, deveined and coarsely chopped
1/2 avocado – peeled, seeded and coarsely chopped (I used a whole avocado)
3 tbsp minced cilantro
1 tbsp minced shallots (I used scallions)
2 tsp fresh lemon juice
2 tsp sherry vinegar
1 tsp olive oil
1/4 tsp salt
1/8 tsp pepper
1/8 tsp ground cumin
1 pkg frozen puff pastry, thawed

Preheat oven to 400. Line 2 baking sheets with parchment paper. In a medium bowl, combine shrimp, avocado, cilantro, shallots, lemon juice, vinegar, olive oil, salt, pepper and cumin.
On a lightly floured surface, roll out 1 sheet of pastry to measure 12 inches square. Cut into thirds in one direction, then into quarters in the other. Cut each rectangle in half diagonally to form 2 triangles. Place one triangle with long side nearest you. Spoon 1 tsp of filling in the center of the triangle. Bring bottom corner of the shortest side up to the top point, then wrap remaining corner to create bottom of the cone. Pinch to seal, then transfer to baking sheet. (I placed the pastry triangles on the baking sheet before filling them with the mixture – it was a lot easier that way!)
Repeat proceedure with remaining puff pastry sheets. Bake in heated oven 17-19 minutes, or until golden (my oven took 15 minutes exactly and they came out perfect).

Shrimp & Avocado Cornets by My Baking Heart

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{ 1 comment… read it below or add one }

1 Melissa March 14, 2008 at 11:11 am

Those look great!

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