Foie gras cooked (or half-cooked)
Cut the foie gras in regular cubes but not too big.
Cut the filo leaves into 3 in width and lay a cube of foie gras on one end. Wrap the cube in the sheet. Put your index fingers in each end of the "tube" formed as well, and turn slightly. Adhere by pressing lightly on the foie gras. Remove your index fingers and reserve on a non-stick plate.
Meanwhile, preheat your oven to 220 ° C. Bake in a hot oven and watch the cooking ... it burns fast!
Taste hot, warm or even cold: the crisp is very well preserved at room temperature (the foie gras on the other hand, no, then it's up to you).