• 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


  • STEP 1

    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.

  • STEP 2

    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.

Recipe from Good Food magazine, December 2012

Goes well with


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