Brie and Cranberry Parcels

filo-pastry-with-brie
Makes 6 parcels
Prep Time 10 mins
Ingredients

  • 5oz/150g Brie (approx)
  • 1 Small Jar Cranberry jelly
  • 2oz/50g Melted butter or low fat butter
  • 1 Pkt Jus-Rol Filo pastry ( 6 sheets)
  • Crispy lettuce

Method

  • Cut the pastry sheets into 15cm/6” squares
  • Place 3 squares on top of each other at an angle to make a 12 pointed star shape
  • Brush with a little melted butter or low fat butter (Utterly Butterly)
  • Place approximately a teaspoonful of Brie in the middle of the pastry
  • Top with a little Cranberry jelly
  • Gently collect the corners of the pastry to join up to make a parcel
  • Press together at the neck to seal
  • Repeat with the rest of the ingredients
  • Place the parcels onto a greased baking tray
  • Brush with the melted butter or low fat butter
  • Bake at 375°F/190°C/Gas mark 5 for 10-15 minutes until golden brown

Garnish

  • Crispy lettuce

Equipment

  • Baking tray

Shopping List

  • 5oz/150g Brie
  • 1 Small jar Cranberry jelly
  • 20z/50g Melted butter or low fat butter
  • 1 Pkt Filo pastry (6 sheets per pack)
  • Crispy lettuce

Cooks tip

  • Amounts of Brie and Cranberry jelly are approximate, you can add more if required but don’t overfill as they could split.
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{ 10 comments… read them below or add one }

Liz Barnes December 18, 2009 at 3:09 pm

I love the look of this recipie and would like to do it as a starter for christmas day but would like to put a dressing with it. Any suggestions?

Lesley December 20, 2009 at 2:50 pm

Liz,
I would do a pureed cranberry sauce, either hot or cold, drizzled around the edge.

Mandy December 10, 2010 at 12:19 pm

Would you be able to freeze them prior to cooking ?

Lesley December 13, 2010 at 4:10 pm

I usually make them fresh, however I’ve been onto the company that produce the Cranberry jelly , here is their reply:

Regrettably I can’t tell you how suitable the jelly is for freezing as it is not something we have ever done before. My initial thoughts would be that it does not really freeze fully, as the high sugar content (67%) tends to prevent freezing, so although the temperature will reach -18 degrees C or so, the jelly will not become frozen solid. It should recover on thawing, but the only way to find out would be to do some trials, preferably over a period of time, (for example checking samples monthly over a 6 month period).
I would just make them with fresh filo pastry (ready bought frozen will crumble) then freeze. Let me know how you get on.

Liz December 24, 2010 at 8:01 pm

I made my own cranberry sauce……with orange zest – idiotproof and tastes fab. Be careful not to overfill those suckers!

Georgina June 10, 2011 at 9:09 am

I’ve done these a lot and find it works better if you freeze little cubes of the brie so that it doesn’t melt everywhere in the cooking process. Wonderful recipe for a little canape starter. xxx

Barry July 25, 2011 at 3:01 pm

Thanks for the tip Georgina x

Oliva kardashian November 21, 2011 at 12:34 pm

I thoroughly enjoyed this meal and it twas extremely splendid

louise mcburnie December 19, 2011 at 12:46 pm

hi, ive had these many times, put them in the freezer as we made too many but when taken out to cook them again it came out mushy and soggy so i would advise doing and serving from fresh.

Lesley December 26, 2011 at 11:02 am

Hi Louise,
I’ve been asked this question before, I wasn’t sure either, please read on. Hope it helps.

Mandy December 10, 2010 at 12:19 pm
Would you be able to freeze them prior to cooking ?

Lesley December 13, 2010 at 4:10 pm
I usually make them fresh, however I’ve been onto the company that produce the Cranberry jelly , here is their reply:

Regrettably I can’t tell you how suitable the jelly is for freezing as it is not something we have ever done before. My initial thoughts would be that it does not really freeze fully, as the high sugar content (67%) tends to prevent freezing, so although the temperature will reach -18 degrees C or so, the jelly will not become frozen solid. It should recover on thawing, but the only way to find out would be to do some trials, preferably over a period of time, (for example checking samples monthly over a 6 month period).
I would just make them with fresh filo pastry (ready bought frozen will crumble) then freeze. Let me know how you get on.

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