Nothing spells ‘Christmas party food’ quite like the combination of Brie and cranberries. These cute little parcels make a delicious easy starter, but also work well as a canapé, with or without extra cranberry sauce to dip them into.
Step 1Preheat oven to 200°C (180°C fan) mark 6 and line a large baking sheet with baking
parchment. Lay a sheet of filo on a work
surface, with a long edge closest to you
(keep remaining sheets covered with a
damp tea towel). Brush lightly with butter,
then cut the sheet vertically into 4 even
strips (each about 11 x 23cm).
Step 2Working with 1 strip at a time, fold the
pastry diagonally from the bottom left
corner over to the right-hand edge, to
form a triangle at the base. Spoon 1/2 tsp
cranberry sauce on to the folded triangle
and top with a piece of Brie.
Step 3Fold the topped triangle up the pastry strip,
maintaining the triangle shape, and pinching
the edges to seal. Tuck the end in and press
gently to seal (use a little extra butter, if
needed, to stick). Repeat with remaining
pastry and filling to make 12 parcels.
Step 4Arrange the parcels on the lined sheet,
brush tops with any remaining butter and
sprinkle over the nigella seeds.
Step 5Bake for 10min, or until deep golden brown.
Serve with extra cranberry sauce for dipping.
AIR FRYER FABULOUS
Preheat air fryer to 180°C. Cook the assembled parcels in a single layer in the air fryer basket (in batches, if needed) for 6-8min, or until crispy.
GET AHEAD
Prepare to end of step 4 up
to a day ahead, wrap sheet tightly and
chill. Unwrap and complete recipe to serve.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. 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
