Unroll and cover the filo pastry sheets with a damp towel or plastic wrap to prevent drying out, place one sheet of filo on a cutting board and cut in ½ the sheets then cut in 4 triangle,
Rap the filo triangle around the cone brushing with melted butter, Place the cones at least 1″ apart on ungreased cookie sheet or baking pan. Bake about 8 minutes until filo is golden brown.
Remove from oven and carefully remove from forms after 2-3 minutes.
Cool completely and add the creamed goat's cheese fillings grilled asparagus, garnish with frisee and sun-dried tomatoes
Filo Pastry ¼ Sheets
50g (Melted butter for brushing)
200g Goat’s cheese
10 Asparagus (Grilled and seasoned)
Sun-dried tomatoes for garnish
Frisee for garnish