Recipe Kitchen - Baron Bigod & Cherry Amaretto Parcels
Baron Bigod & Cherry Amaretto parcels
Welcome to cheesegeek recipe kitchen. We will be bringing you some fabulous recipes, tried and tested by our cheese whisperers, to show you that artisan cheese is not just for eating with crackers or by itself (although we would still recommend doing this while you cook) but can also be used in baking and cooking.
In lockdown 2.0, one of our Cheese Geeks decided that baking banana bread was so lockdown 1.0 and decided to get creative with some festive recipes. The result, a cheesgeek twist on the classic brie and cranberry combo; Baron Bigod and Cherry Amaretto Filo Parcels.
Baron Bigod is a delicious and creamy handmade brie from Fen Farm Dairy down in Suffolk and a personal cheesegeek favourite. Combined with our Champion Cherry & Amaretto from Rosebud preserves, this adds a sweet and sour flavour with a punch of almond liqueur, which really rounds out the mellowness of the Baron Bigod. These little parcels of joy are super easy to make and will have everyone thinking that you can really work your way around a kitchen. They work well as a festive starter or nibble.
A baby Baron Bigod (250g/a mini wheel of cheese)
A jar of The Cheese Geek Champion Cherry & Amaretto (113g)
A knob of melted butter (around 75g)
Crushed walnuts (optional)
- Preheat your oven to 200C (220C non fan).
- Grease a baking tray or cupcake tin with butter.
- Unroll your filo pastry and remove 3 sheets - remember to cover any remaining filo sheets with a damp tea towel to avoid them drying out and cracking. This makes them harder to work with.
- Lightly coat each filo sheet with the melted butter using a pastry brush and stack them on top of each other, and then cut the sheets into four rectangles
- Add a small wedge of the Baron Bigod and a teaspoon of the Cherry Amaretto to each rectangle and fold the corners in to create a little parcel with a twist at the top. If you’re including the walnuts, add them in now. Repeat until you run out of ingredients. This should make around 16 parcels.
- Once you’ve made all of the parcels, place them on the baking tray or tin and brush each parcel with a little bit of butter.
- Pop them in the oven for 10-15 minutes or until the edges of the pastry are lightly browned and bob’s your uncle - the parcels are ready.
- If you want to make them the day before you can cover them with a sheet of cling film or CG beeswax paper if you want to be eco-friendly, and put them in the fridge until you’re ready to cook.
Let us know if you make them and how you get on! Tag us on Instagram in any photos.