Brie Cranberry Filo Parcels Recipes

CRANBERRY-BRIE PHYLLO TRIANGLES

Cranberry-Brie Phyllo Triangles image

A creamy fruit filling is tucked inside flaky phyllo dough in this special appetizer. One big batch never lasts long at my house!

Provided by Taste of Home

Categories Appetizers

Time 40m

Yield about 4-1/2 dozen.

Number Of Ingredients 4

Ingredients

1 to 1-1/4 cups butter, melted
1 package (16 ounces, 18-inches x 14-inches sheet size) frozen phyllo dough, thawed
1 to 1-1/2 cups cranberry-orange sauce or whole-berry cranberry sauce
8 ounces Brie cheese, rind removed, cubed

Steps:

Cut phyllo sheets lengthwise into 2-in. strips; cut each strip in half widthwise. Using five strips at a time, brush each strip with butter and stack on top of one another. (Keep remaining phyllo covered with waxed paper to avoid drying out.) Place 1 teaspoon cranberry sauce and one to two cheese cubes at the end of each stack. Fold into a triangle as you would fold a flag., Place in an ungreased 15x10x1-in. baking pan; brush with butter. Bake at 400° for 10 minutes or until golden brown. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 232 calories, Fat 14g fat (8g saturated fat), Cholesterol 40mg cholesterol, Sodium 298mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 1g fiber), Protein 5g protein.

BRIE & CRANBERRY TWISTS

Brie & cranberry twists image

Get creative with filo pastry and serve up stylish canapés, with creamy French cheese and sweet fruit

Provided by Good Food team

Categories Buffet, Starter

Time 25m

Yield Makes 18

Number Of Ingredients 6

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

Steps:

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.
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.

Nutrition Facts : Calories 123 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 4 grams protein, Sodium 0.3 milligram of sodium

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