Mary Berry Christmas Canapés Recipe

These golden, crisp Mary Berry Christmas Canapes are made with festive chestnuts, melting brie, and sweet cranberry sauce, all ready in just 45 minutes. The hero moment arrives when you pull the filo parcels from the oven, revealing layers of shattered pastry encasing a warm, oozing cheese centre. I love serving these because they look incredibly impressive but can be prepped ahead of time, leaving you free to enjoy the party.

The Secret To Getting It Right

I learned quickly that the real trick to these festive parcels is managing the filo pastry. Filo dries out faster than you can say “Merry Christmas,” becoming brittle and impossible to shape if left exposed. The first time I made them, I took all the sheets out at once, and by the time I got to the third parcel, the rest had turned to papery dust.

Now, I always keep the stack of pastry covered with a damp tea towel while I work on one sheet at a time. It sounds fussy, but it makes the folding process stress-free and ensures every single moneybag has that signature Mary Berry crunch rather than cracking apart before it even hits the oven.

Mary Berry Christmas Canapes Ingredients

• Filo Pastry: 3 large sheets (approx. 270g packet), thawed if frozen.
• Brie: 100g firm brie, chilled and cut into 24 small cubes.
• Chestnuts: 125g vacuum-packed chestnuts, finely chopped.
• Cranberry Sauce: 1 tablespoon (whole berry sauce works best).
• Onions: 2 small onions, finely chopped.
• Butter: 100g unsalted butter, melted (for brushing).
• Olive Oil: 1 tablespoon for frying.
• Seasoning: Salt and freshly ground black pepper to taste.

How To Make Mary Berry Christmas Canapes

1. Prepare the Filling: Heat the olive oil in a frying pan over high heat. Add the chopped onions and fry for a few minutes, then cover, lower the heat, and cook gently for about 10 minutes until soft. Add the chopped chestnuts, increase the heat, and fry for 2 minutes until toasted. Transfer to a bowl to cool, then stir in the cranberry sauce and season well.
2. Prepare the Pastry: Preheat your oven to 200°C (180°C fan/Gas 6). Lay out one sheet of filo pastry (keep the rest covered with a damp towel). Brush the sheet generously with melted butter. Cut the sheet into 8 equal squares (each about 10cm x 10cm).
3. Assemble the Parcels: Place a small teaspoon of the chestnut filling in the centre of each square. Top with a cube of brie. Bring the four corners of the pastry up to the centre and pinch them together firmly to form a moneybag or parcel shape.
4. Bake: Place the parcels on a baking sheet lined with non-stick parchment paper. Brush the outside of each parcel with the remaining melted butter. Bake for 15 minutes until the pastry is golden brown and crisp. Serve warm.

Recipe Tips

• Chill the Cheese: Make sure your brie is very cold before cutting. Soft, room-temperature brie will be messy to cube and might leak out too quickly in the oven.
• Don’t Overfill: It is tempting to stuff these parcels, but a teaspoon of filling is plenty. Overfilling makes them difficult to seal and increases the risk of them bursting during baking.
• Double Layering: If your filo sheets are very thin, you can layer two squares on top of each other (brushing butter between them) for a sturdier parcel, though this will yield fewer canapés.
• Vegetarian Option: This recipe is naturally vegetarian, but always check your cheese label to ensure it uses vegetarian rennet if serving to strict vegetarians.

What To Serve With Mary Berry Christmas Canapes

These parcels are rich and savoury, so they pair beautifully with a crisp glass of champagne or a dry prosecco which cuts through the buttery pastry. For a balanced festive spread, serve them alongside lighter, cold options like smoked salmon blinis or cucumber bites to provide a contrast in temperature and texture.

How To Store

These are best eaten fresh from the oven to maintain their crispness. However, you can assemble the parcels up to 6 hours ahead and keep them in the fridge, ready to bake when guests arrive. Cooked leftovers can be stored in the fridge for 2 days and reheated in a hot oven for 5 minutes to crisp up again.

FAQs

• Can I freeze these canapés? Yes, you can freeze the assembled, uncooked parcels for up to a month. Bake them straight from frozen, adding about 5 extra minutes to the cooking time.
• Can I use puff pastry instead of filo? You can, but the texture will be different—more like a sausage roll than a crisp parcel. If using puff pastry, ensure you seal the edges with egg wash.
• My pastry keeps cracking, what can I do? Ensure you are using enough melted butter; it acts as a glue and keeps the pastry flexible. If a sheet is too dry, discard it and start with a fresh one from under your damp towel.
• Can I use camembert instead of brie? Absolutely, firm camembert works just as well. Just ensure the rind is edible or trim it off if you prefer a smoother melt.

Nutrition

• Calories: 65 kcal
• Total Fat: 4g
• Saturated Fat: 2.5g
• Cholesterol: 10mg
• Sodium: 80mg
• Total Carbohydrate: 6g
• Protein: 1.5g

Try More Recipes:

• Mary Berry Canapes Recipe
• Mary Berry Canapés Recipe
• Mary Berry Vichyssoise Recipe