Brie Cranberry Filo Parcels Food

BRIE & CRANBERRY FILO PARCELS

Brie & cranberry filo parcels image

Make these moreish brie and cranberry filo parcels to serve as canapés at a Christmas party. (Be sure to choose vegetarian brie for veggie guests)

Provided by Sophie Godwin - Cookery writer

Categories Canapes

Time 45m

Number Of Ingredients 5

Ingredients

6 sheets filo pastry
75g melted butter
4 tbsp cranberry sauce, plus extra to serve
100g vegetarian brie, cut into 18 pieces
1 tbsp poppy seeds

Steps:

Heat the oven to 200C/180C fan/gas 6 and line two baking trays with baking parchment. Unravel a sheet of filo pastry onto a chopping board, covering the rest of the filo with a damp tea towel so it doesn't dry out. Brush the filo sheet liberally with some of the melted butter, then cut into three strips lengthways.
Spoon ½ tsp cranberry sauce over the top right-hand corner of each pastry strip and place a piece of brie on top. Fold the pastry over the filling to create a triangle, then continue to fold the pastry over itself down the length of the strip. Brush with more butter to seal, then sprinkle over the poppy seeds and place on the lined baking tray. Repeat with the remaining ingredients. The parcels can be covered and chilled in the fridge for up to a day or frozen for up to three months.
Bake for 15-20 mins (or 20-25 mins from frozen) until deep golden brown. Leave to stand for 5 mins before serving with some extra cranberry sauce.

Nutrition Facts : Calories 78 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.2 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium

BRIE & CRANBERRY TWISTS

Brie & cranberry twists image

Get creative with filo pastry and serve up stylish canapés, with creamy French cheese and sweet fruit

Provided by Good Food team

Categories Buffet, Starter

Time 25m

Yield Makes 18

Number Of Ingredients 6

Ingredients

12 sheets filo pastry
100g butter, melted
250g brie, cut into 18 chunky fingers
18 tsp cranberry sauce
50g walnuts, roughly chopped
sprinkling of poppy seeds

Steps:

Heat oven to 220C/200C fan/gas 7. Stack two of the filo sheets. With a widest edge facing you, brush with some melted butter. Put three brie fingers at even intervals across the bottom of the filo. Top each finger with 1 tsp cranberry sauce, then sprinkle over a few chopped walnuts.
Roll up the filo from the bottom. Cut into three parcels, and twist the ends to seal. Brush with more butter and sprinkle with poppy seeds. Repeat with the remaining ingredients. Bake for 10 mins. Or, cover the unbaked twists with cling film, chill for up to 1 day and bake just before serving.

Nutrition Facts : Calories 123 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 4 grams protein, Sodium 0.3 milligram of sodium

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