Baked Cranberry & Brie Filo Crackers

Preheat the oven to 200C, 180C, fan, gas 6. Line 2 large baking sheets with greaseproof paper. Mix the cranberry sauce with the thyme leaves and 30g of the walnuts.

Unfold the filo pastry and place the stack of sheets on a board with one long side facing you. Cut through all the sheets into four equal pieces lengthways to make 28 strips each about 11cm wide. Cut the strips of Brie into 14 x 5cm long pieces.

Brush one strip of pastry with melted butter and place a piece of Brie near one end. Top with 1 teaspoon of the cranberry mixture. Roll up three quarters of the way, then bring in the sides, and using more butter to stick, fold in and roll one more time to create a small log. Repeat with 13 more strips of pastry and the rest of the filling.

Brush the remaining strips of pastry with a little butter and wrap one widthways around each roll –there will be excess pastry either side of the roll. Gently twist the excess pastry on each side to create a cracker shape. Using scissors cut about 1cm off the end of each side of the cracker and discard.

Place all the ‘crackers’, well spaced apart, on the baking sheets. Brush lightly with the remaining butter. Sprinkle over the remaining thyme and walnuts. Bake for 8-10 minutes until crisp and golden (the edges of the crackers will be very golden brown). Cool on the baking sheets for 2-3 minutes then serve drizzled with the honey.