2 sheets filo pastry, each approx 30.5cm x 39.5cm (12in x 15½in
40g (1½oz) butter, melted
60g (2½oz) brie, cut into 12 equal pieces
40g (1½oz) cranberry sauce
1tsp. poppy seeds
Directions
Step 1
Preheat oven to 200°C (180°C fan) mark 6. Brush filo sheets with a little butter; cut each into six equal rectangles. Put a piece of brie on a short edge of each filo rectangle and top with ¼tsp cranberry sauce.
Step 2
Roll up the brie/cranberry in the filo from the short edge, then pinch the pastry on either side of the filling (be careful not to wrap the filling too tightly, otherwise the parcel may burst during cooking). Repeat with remaining pastry rectangles.
Step 3
Arrange parcels seam-side down on a non-stick baking sheet and brush again with butter. Sprinkle over poppy seeds.
Step 4
Cook parcels for 12-15min until golden brown. Allow to cool for 10min before serving.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
