Get creative with filo pastry and serve up stylish canapés, with creamy French cheese and sweet fruit
Prep:15 mins Cook:10 mins
Nutrition per serving
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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.