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.