Filo pastry cones: 4 sheets of filo pastry or brick pastry - butter - extra: stainless steel nozzles or pointed hats made of aluminium foil
Tomato cream: 20 kiss mini cherry tomatoes - 50 ml crème fraîche - salt and pepper
Tomato cream and mini mozzarella cones: cones - tomato cream - mini mozzarella - slices of kiss mini cherry tomatoes
Filo pastry cones: cut the pastry sheets into triangles of about 7 x 7 x 7 cm. Melt the butter and brush the pastry with it. Roll the buttered triangles around the stainless steel nozzles and shape the dough into a conical shape. Preheat the oven to 180°c. Place the cones on a baking tray, pointed end facing up, and bake them in the oven for 5 minutes.
Cream of kiss mini cherry tomatoes: bring a pan of water to the boil and prepare a bowl with ice water (ice cubes + water). Cut a shallow cross in the bottom of the mini cherry tomatoes. Use a sieve to put the 20 tomatoes into the boiling water and wait 15 seconds. Remove them from the boiling water and immediately transfer to the ice water bath. When the tomatoes have cooled, peel off the skins. Purée the tomatoes until smooth and add 50 ml crème fraîche. Mix until smooth. Season the cream to taste with salt and pepper. Transfer the tomato cream to a piping bag.
Tomato cream and mini mozzarella cones: arrange the cones in a container with rice or coarse sea salt so that they are standing upright. Fill the cones with the tomato cream and place a mini mozzarella on top. Garnish the cone with a thin slice of cherry tomato.