Article: published on 8 December 2025
Cassie Best's easy brie and cranberry filo pastry parcels
Festive brie and cranberry filo parcels you can make in minutes
- Published
M&S has taken the vegetarian top spot in Good Food's ultimate Christmas food this year with its mushroom, Barber's cheddar and leek en croute. Judges described it as a strong centrepiece with crisp pastry, generous mushroom pieces, a creamy sauce and seasoning that holds everything together.
To give you something easy to recreate at home, here are brie and cranberry filo pastry parcels. You'll get a crisp finish, a rich filling and a quick win for any festive table.
Ingredients
You will need:
Filo pastry
Melted butter
Cranberry sauce
Brie
Poppy seeds
Method
Heat your oven to 200ºc, 180ºc fan or gas mark 6
Line two baking trays with baking parchment.
Place one sheet of filo pastry on a chopping board and keep the rest covered with a damp tea towel to stop it drying out.
Brush the sheet with melted butter and slice it into three long strips.
Add half a teaspoon of cranberry sauce to the top right corner of each strip, then place a small piece of Brie on top.
Fold the pastry over the filling to make a triangle, then continue folding along the strip until you reach the end.
Brush the outside with butter, sprinkle with poppy seeds and move to your lined tray.
Repeat for the rest of your sheets. You can chill the parcels for a day or freeze them for up to three months.
Bake for 15 to 20 minutes, or 20 to 25 minutes from frozen, until they turn a deep golden brown.
Leave them to stand for five minutes. Serve with extra cranberry sauce.
