Sharon Hearne-Smith creates some clever new takes on her favourite Christmas flavours.
Serves: 6 people
1 portion Brandy Butter
and cranberry sauce, to serve
7 sheets Filo Pastry
thawed if frozen
1 - Redcurrants
to decorate, optional
450 g SuperValu Christmas Cake
1 portion SuperValu Icing Sugar
50 g Unsalted Butter
1. Preheat the oven to 180°C/gas mark 4. Line a large baking
sheet with non-stick baking paper.
2. Unroll the sheets of filo pastry and set one aside, keeping
it covered so it doesn’t dry out. Cut the remaining stack
of six pastry sheets into quarters to give four stacks of
rectangles. Arrange these to give six stacks of four.
3. Brush almost all of the melted butter over the pastry
pieces, one at a time, replacing them back into their stacks
as you go.
4. Cut the Christmas cake into six even-sized fingers. Put a piece in the centre of each pastry stack. Even crumbled bits of cake or pieces put together will work fine here. Fold one long side of pastry over the cake and roll it over to completely enclose. Pinch the ends to make a cracker shape. Repeat until all the crackers have been assembled, arranging them on the lined baking sheet as you go.
5. Cut the remaining piece of filo pastry lengthways into 12 even-sized strips. Carefully wrap a strip around the
pinched ends of the crackers to look like a ribbon. Brush all over with the remaining melted butter.
6. Bake in the oven for 10 to 15 minutes, until crisp and golden.
7. Arrange on serving plates with a dusting of icing sugar and
decorated with redcurrants if liked. Serve at once with brandy butter and cranberry sauce.
Use Christmas pudding instead of the cake if preferred.