Mini filo-wrapped vegetarian brie parcels with cranberry & hazelnut
Crispy filo parcels filled with melting vegetarian brie, tart cranberry and toasted hazelnuts. Easy to make, brilliant for New Year’s Eve parties.
These mini filo parcels are the kind of canapé that looks fancy but demands very little fuss — ideal for New Year’s Eve mingling. Each parcel hides a molten cube of vegetarian brie with a sharp hit of cranberry and nutty crunch.
They’re quick to assemble, freeze brilliantly before baking and deliver reliably impressive results when guests are circling with prosecco. Keep a damp tea towel handy and you’ll be fine.
Ingredients
- 12 filo pastry — sheets, thawed
- 600 g vegetarian brie — cut into 24 roughly equal cubes
- 100 g unsalted butter — melted
- 200 g cranberry sauce
- 80 g hazelnuts — toasted and roughly chopped
- 30 ml fresh thyme leaves — picked from stalks
- 30 ml runny honey
- 1 large egg — beaten for glaze
- freshly ground black pepper — to taste
- sea salt flakes — to scatter
Equipment
- baking tray
- baking parchment
- pastry brush
- small saucepan
- kitchen scissors or sharp knife
Instructions
Preheat the oven to 180°C fan/200°C conventional. Line two baking trays with baking parchment.
Toast the hazelnuts in a single layer on a baking tray for 6–8 minutes until fragrant and slightly darkened. Leave to cool a few minutes, then roughly chop.
If your butter is not already melted, warm it gently in a small saucepan or microwave. Keep the melted butter to one side for brushing the filo.
Prepare the filo: keep the stack covered with a lightly damp tea towel while you work to prevent it drying out. Cut each sheet in half widthways to make 24 rectangles (12 sheets × 2 = 24).
On a clean work surface, brush one rectangle lightly with melted butter. Place a cube of vegetarian brie in the centre, add about 1/2 tsp cranberry sauce, a teaspoon of chopped hazelnut and a few thyme leaves. Grind a little black pepper over the top.
Gather the four corners of the rectangle up over the filling and pinch together to form a neat parcel; alternatively fold into a small neat parcel or triangle. Place the parcel seam-side down on the prepared tray. Repeat with remaining rectangles and filling.
Brush each parcel lightly with the beaten egg for a glossy, golden finish. Space parcels an inch apart on the trays.
Bake in the preheated oven for 12–15 minutes, until the filo is an even golden brown and crisp and the brie has softened inside.
Remove trays from the oven and leave parcels to rest for 2 minutes. Transfer to a serving platter, scatter with chopped hazelnuts, a few thyme leaves, a light drizzle of runny honey and a pinch of sea salt flakes before serving.
Tips
- Always keep unused filo covered with a lightly damp tea towel — dry filo cracks and tears instantly.
- Make ahead: assemble parcels, freeze on a tray until firm, then transfer to a bag. Bake from frozen adding 3–5 minutes to the baking time.
- If you prefer egg-free glaze, brush parcels with melted butter for colour, or use milk for a paler finish.
- Don’t overfill — a scant 1/2 tsp of cranberry keeps the pastry crisp and prevents leakage.
- Use a small sharp knife or kitchen scissors to cut filo neatly; brush every exposed layer with butter for even crisping.
Substitutions
vegetarian brie → camembert of similar weight
Stays closehazelnuts → walnuts or pecans, same quantity
Stays closecranberry sauce → redcurrant jelly or a fruity chutney, same quantity
Noticeably differentfilo pastry → puff pastry sheets, cut into 24 squares
Noticeably different
Nutrition
Per serving · estimated
- 200
- Calories
- 7 g
- Protein
- 15 g
- Carbs
- 14 g
- Fat
- 1 g
- Fibre
- 7 g
- Sugar
- 140 mg
- Sodium
FAQ
Can I prepare these entirely in advance?
Yes — assemble parcels, place them on a tray and freeze until firm, then store in a freezer bag for up to 1 month. Bake from frozen, adding 3–5 minutes to the cooking time.
How do I stop the filo from drying out?
Keep unused sheets stacked and covered with a lightly damp tea towel while you work. Brush each sheet with melted butter before folding to seal the layers.
Can I make the recipe dairy-free or vegan?
Use a vegan soft cheese instead of vegetarian brie and replace butter with vegan block margarine. Use a non-dairy milk for glazing if you need it egg-free; results will be slightly different but still tasty.
Can these be served at room temperature?
Yes — they’re best served warm but will keep well at room temperature for an hour or two. If serving later, reheat briefly in a hot oven (5–7 minutes) to crisp the pastry.
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