These festive rolls combine everyone’s favourite Christmas flavours – cranberry, brie, walnut, and rosemary – in a tasty pastry with a hint of chilli. You can enjoy them straight from the oven or serve them cold as part of a buffet.
Nutrition per serving: 200 kcal, 6.6g protein, 10.1g carbohydrate (2.3g sugars), 14.6g fat (7.4g saturates), 0.9g fibre, 0.53g salt.
Ingredients:
2 tbsp cranberry sauce
320g ready-rolled puff pastry, cut into 6 rectangles
½–1 tsp chilli flakes (optional)
250g brie, thinly sliced
1 free-range egg, beaten
20g walnuts, chopped or crumbled
Few sprigs fresh rosemary, finely chopped
Sea salt flakes
Method:
Preheat the oven to 200°C (180°C Fan/Gas 6).
Spread cranberry sauce on each pastry rectangle. Sprinkle half of the chilli flakes on top, then cover with sliced brie.
Roll each rectangle along the long side into a sausage shape, then cut in half lengthwise to make two strips.
With the filling side facing up, twist one strip into a snail shape. Repeat with the second strip and the remaining rectangles.
Brush all rolls with the beaten egg, then sprinkle with walnuts, rosemary, and the remaining chilli flakes.
Bake for 8–10 minutes until golden brown. Finish with a pinch of sea salt flakes.
Enjoy these delicious, festive rolls warm or cold!