Brie and cranberry twists 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. Stack 2 of the 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.
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. Stack 2 of the 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.