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Cheese Parcels |


Screw candy canes, these are the only red and white based treats you should be tucking into this Christmas. Cheesy, butter and fruity, it ticks all the festive boxes. You'll find it as simple as Santa finds visiting every house in the world on Christmas eve!


Prep time: 15 minutes

Cooking time: 15 minutes

Makes: 15 little to medium parcels


Ingredients:

250g pack of filo pastry

100g butter (salted or unsalted)

250g cranberry sauce

200g brie (UNDER NO CIRCUMSTANCES USE CAMEMBERT)



1. Filo-z Navidad


First things first, unwrap and leaf through your filo pastry sheets, like you're leaving through the dead sea scrolls. Separate two sheets from the rest, keeping them flush. Cut them in half vertically and then in half horizontally to make four squares.


Melt 75g of the butter completely in the microwavé and set up next to your filo station (all aboard a non-stop train to Christmas). You may need to melt more later.


Use some of the butter to healthily grease a muffin tin.

Heat your oven to 180°C.


Pick one of the filo squares and separate the two filo sheets. Brush one of the sheets with plenty of butter.

Gently place the other filo sheet atop at an angle so that it looks like a Christmas star.



2. Brie-ndeer and cranber-claus are coming to town


Now you've got your filo buttered together, it's time to fill it. First, dollop in 1tsp cranberry sauce. Then cut a 1.5tsp sized square of brie and lay it on top.


3. Wrap up your parcels (but don't put them under the tree!)


Now the filling is in, it's time to wrap. Crank up your Christmas tunes, and then pinch together all of the excess pastry to form a crown on top of the parcel.

Pop it into one of the buttered muffin tin holes.


Repeat these steps with the rest of the filo, brie and cranberry until it runs out. Or you have as many brie and cranberry parcels as you want (although, with these, enough is never enough).


When they're all lined up like an army in the muffin tin, give them a very generous brush of butter, making sure to get all their pleats.


Pop in the oven for 15 minutes. You can check they are done by turning one over and seeing if the bottom is cooked. If it's not, turn the heat down slightly, so they don't burn on top, and keep cooking.

Take out and cool for a few minutes (these are the classy equivalent of the infamous pizza pocket; more molten than the core of the sun on the inside).


Then dink-le bells and sink-le bells!



Food for Thought

Lizzy says: "Inside these little bundles is Christmas for me. I remember fighting over them every year during the pre-christmas lunch canape free for all. And every time it ended up in a scalded mouth, which threatened to ruin lunch. These were no exception; we definitely didn't leave them to cool for long enough, and I definitely burnt my tongue. But they were worth the sacrifice. They were ultimate Christmas taste. Perhaps a little too big and a little too much cranberry sauce but overall delightful 8/10 gasps"


Kate says: "These for me taste like a mouthful of Christmas. The crispy flaky pastry is complimented so well by creamy cheese and tart cranberries. They are also ridiculously easy to make and would make a perfect hors d'oeuvres for Christmas or a party. If I had one change to make it would be to use less butter on the bottom of the tin as the pastry soaks them up like a buttery cloth. 9/10 Christmas gasps for me"



8.5/10 Gasps


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