Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Cranberry camembert filo parcel recipe

0 ratings

This pretty pastry parcel is filled with melted camembert - the best Christmas present! We've added herbs and cranberry sauce to the cheese to make it extra-special and served it alongside grapes and crackers for dipping. It's great for all your festive hosting occasions or as a starter on Christmas Day. See method

Serves 6
Takes 40 mins
243 calories / serving

Ingredients

1 heaped tbsp cranberry sauce
½ x 30g pack roasting herbs
5 sheets filo pastry
50g butter, melted
1 x 250g Tesco Finest Camembert D’isigny Sainte-Mère
crackers and grapes, to serve

Each serving contains

Energy
1010kj
243kcal 12%
Fat
16g 23%
Saturates
11g 55%
Sugars
2g 2%
Salt
0.8g 13%

of the reference intake
Carbohydrate 13.2g Protein 10.4g Fibre 0.9g

Method

Preheat the oven to gas 6, 200°C, fan 180°C.
Set aside 2 sage leaves, 1 rosemary sprig and a sprinkle of fresh thyme leaves from the pack of herbs. Finely chop the remaining herbs, then mix with the cranberry sauce in a small bowl.
Lay a sheet of filo pastry on a work surface and brush with the melted butter. Top with another sheet of pastry and brush again with butter.
Put the cheese in the centre of the pastry and gently score the top with a knife. Spoon over the herby cranberry sauce, pushing it gently into the cuts, then wrap the cheese up in the pastry as you would a present, with the folds at the bottom and the cranberry sauce side on top.
Brush another two sheets of pastry with butter and wrap the parcel up one more time, again with the edges underneath and making sure the cranberry topping is at the top. Brush the outside with butter.
Cut one sheet of filo in half widthways and fold each piece to make two separate ‘ribbons’. Wrap these around the parcel and brush with the remaining butter.
Arrange the 2 sage leaves on top of the ribbon to make ‘bow loops’. Cut the rosemary sprig in half and position to make ribbon tails. Sprinkle over the thyme leaves to decorate.
Bake in the oven for 25 mins until golden. Serve immediately with crackers and grapes.

See more Camembert recipes