Whether planning a street party or get together for the Coronation or just having friends over for an al fresco lunch / dinner this summer, London Mums have sourced some really tasty recipes. This recipe for Brie & Cherry Phyllo BonBons is courtesy of Jana Fritzsche, Nutritional Chef Classes for UK Healthy Living and Ageing Platform Goldster. Not only Jana’s recipes are all fit for a King, but they are Greek influenced, paying homage to King Charles III Greek heritage.
Brie & Cherry Phyllo BonBons
Makes 36 pieces
Equipment
- 2 baking trays lined with baking paper
- Pastry brush
- Small saucepan
- Damp tea-towel
Ingredients
- 6 sheets filo pastry, thawed from frozen (use puff pastry alternatively). Each pastry sheets makes 6 crackers, so reduce accordingly for smaller amounts
- 50gr unsalted Butter, melted
- 250gr Brie or Camembert, cut into long slices
- ¼ cup almond flakes or pistachios
- 1tsp black sesame seeds (optional)
- 1 sprig of fresh rosemary (optional)
- 250gr pitted and chopped cherries, raspberries, blueberries etc or alternatively, use a fruit jam
Method
- Pre-heat oven to 180C
- Line two baking trays with baking paper
- Place the thawed phyllo pastry sheets on a flat surface or work-top.
- Cut into 36 squares (6 squares per sheet). Each sheet makes 6 crackers!
- Place the first pastry square on to a cutting board or flat surface. Cover the remaining sheets with a damp towel
- Brush the pastry sheet with melted butter.
- Put a slice of brie 1 and ½ tsp chopped cherries or 1tsp jam on the sheet, top with some almond flakes.
- Roll up the pastry and pinch but ends to form a cracker. Place on the baking tray and repeat with the remaining sheets.
- Brush all crackers with the remaining melted butter
- Sprinkle with black sesame seeds (optional).
- Bake for 15 min or until golden. Serve with sprigs of rosemary (optional).
