Cranberry camembert filo parcel recipe

1. Preheat the oven to gas 6, 200°C, fan 180°C.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. Bake in the oven for 25 mins until golden. Serve immediately with crackers and grapes.

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