Brie & cranberry twists

Brie & cranberry twists

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(2 ratings)

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Cooking time

Prep: 15 mins Cook: 10 mins

Skill level

Easy

Servings

Makes 18

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

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per twist

kcalories
123
protein
4g
carbs
3g
fat
11g
saturates
6g
fibre
0g
sugar
2g
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

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Method

  1. 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.
  2. 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.

Recipe from Good Food magazine, December 2012

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Comments

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snoopybum's picture
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Excellent starters on Christmas Day! Everyone loved them.

jdorsett's picture

These didn't go down too well with the non vegetarians at my party
There was a bit too much pastry and it was very bland

whirlwind's picture

These sound nice. I may make some for my Mum's Boxing Day party. Could they be frozen before cooking? If so, would they need to be defrosted or can they be cooked from frozen?

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