Baron Bigod & Cherry Amaretto Filo Bites

It’s understandable why brie and cranberry is a banger of a combination, at Christmas, in the New Year, basically year round! They're the perfect mix of sweet and savoury, whilst also being oh so easy to devour. Here at cheesegeek, we have added a little twist, basing the recipe on the original but adding our own quirks. Baron Bigod brie really has the perfect balance between rich decadent butter, and smooth earthy mushroom - perfect for melting. We’ve replaced the usual cranberry flavour with a sweet cherry... And trust us your mind will be blown. 

About the chef: A masterchef contestant in 2018, Simon Spooner was taught to cook by his mother, a patisserie chef, and now runs his own business, whipping up a storm in the kitchen at supper clubs, private dinners and events.

Ingredients:

1 250g Baron Bigod

1 jar of Champion Cherry & Amaretto preserve

1 pack of filo pastry

150g salted butter.

Method:

1. Pre heat your oven to 180c 
2. Place the butter in a saucepan and melt over a medium heat
3. Take the Baron Bigod, slice horizontally through the cheese and then cut into 16 roughly equal chunks
4. Take 2 sheets of filo pastry, place them on a clean worktop and with a pastry brush spread them lightly with the melted butter
5. Top each sheet with another sheet of filo pastry and again lightly brush it with butter
6. Divide the sheets of filo pastry into 8 equal squares so that you have 16 squares in total.
7. In the centre of each square add half a teaspoon of cherry & amaretto preserve and top with the chunk of Baron Bigod.
8. Then take the 4 corners of each square, bring them together in a rough pyramid and twist them together until you have a little parcel. 
9. Place the parcel on a baking sheet and repeat this process for the rest of the parcels.
10. Bake in the oven for 12 minutes until golden brown.
11. Remove from the oven and serve

Perfect for your Brie and Cranberry fix...