Crisp buttery pastry wrapped around creamy smooth Port salut cheese with the tart sweetness of cranberry sauce. Make a roll and freeze, perfect for quick canapés over the holiday period.
Cooking time: 12-15 mins
1 packet of ready rolled puff pastry
150g Port Salut cheese (you could use cheddar if you prefer)
4 Tbsp cranberry sauce
Preheat the oven to 190ºC
Roll the pastry out so that the widest edge faces you, spread with a thin layer of the cranberry sauce, cover with thin slices of the cheese in an even layer.
Starting at the top edge of the pastry, roll it tightly down towards you until it meets the centre. Then roll the bottom lip up to meet the top, to create the distinctive palmier shape.
Trim the edges off and leave to chill until very firm (or freeze until needed).
Use a very sharp knife, with clean cutting motion, to cut into 20 slices. Tip each slice onto its cut side, transfer to the lined baking sheet and flatten gently with the palm of your hand.
Chill for at least 10 minutes before baking in the preheated oven for 12-15 minutes until they are golden and risen.