Crisp baked bundles with a gooey filling and hint of cranberry will be the talk of your holiday gathering.
- Portion size 24 servings
- Credits : Canadian Living Holiday Favourities 2011
Ingredients
Cranberry Chutney:
Method
Cranberry Chutney: In saucepan, heat oil over medium heat; cook onion, stirring, until softened, about 2 minutes. Add cranberries, sugar, tarragon, cloves, salt and pepper; bring to boil. Reduce heat and simmer, stirring often, until thick enough to mound on spoon, about20 minutes. Let cool.
Working with 1 sheet of phyllo at a time and keeping remainder covered with damp towel, brush with butter; cut into 12 squares. Using 3 squares for each bundle, stack slightly askew to make star shape.
Place 1 cheese cube in centre of each stack; top with 1 tsp chutney. Bring phyllo up and around filling; twist top to seal. Place on parchment paper–lined baking sheet; drizzle with butter. Refrigerate for 15 minutes. (Make-ahead: Freeze until firm, about 2 hours; store in airtight container for up to 1 month. Bake frozen, adding 4 minutes to time.)
Bake in 400°F (200°C) oven until golden, about 10 minutes.
Nutritional facts Per piece: about
- Sodium 113 mg
- Protein 2 g
- Calories 98.0
- Total fat 7 g
- Cholesterol 20 mg
- Saturated fat 4 g
- Total carbohydrate 7 g
%RDI
- Iron 2.0
- Folate 3.0
- Calcium 5.0
- Vitamin A 6.0
- Vitamin C 2.0
