Get creative with filo pastry and serve up stylish canaps, with creamy French cheese and sweet fruit
- Cooking Time Prep 15 mins
Cook 10 mins - Skill Level Easy
- Servings Makes 18
Kcalories
123
Protein
4g
Carbs
3g
Fat
11g
Saturates
6g
Fibre
0g
Sugar
2g
Salt
0.3g
- 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
- Heat oven to 220C/200C fan/gas 7. Stack 2 of the filo sheets. With a widest edge facing you, brush with some melted butter. Put 3 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 3 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.
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