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Brie & cranberry twists

By Good Food

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

Prep:15 mins
Cook:10 mins

Easy

Nutrition per serving

kcal 123
fat 11g
saturates 6g
carbs 3g
sugars 2g
fibre 0g
protein 4g
salt 0.3g

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

Method

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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