Cranberry Camembert Chicken Filo

Overview

Cranberry Camembert Chicken Filo cut in the middle on a white plate

Cranberry Camembert Chicken Filo

By Amy // Posted Nov 28, 2021 // Category Savoury, Holidays

My Cranberry Camembert Chicken Filo parcels would be perfect for a special lunch at home, especially during Christmas.

I love how balanced the flavours are. You get some sweet tartness from the cranberries that go so well with the camembert and chicken. 

The addition of wholegrain mustard adds a little spicy sweetness and then the  walnuts adds some richness and earthy flavours. Not only does it make the texture better, it adds more complexity to the dish. 

Filo can be a little tricky to work with, so make sure you read my tips below.

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tips

1. Ingredients

I tried using two kinds of Filo that you can get in Australia. Pampas from Coles and Art of Pastry Filo from Woolworths. I preferred using Art of Pastry Filo as it didn’t rip as easily. I used olive oil spray, but any kind of neutral oil spray would work well. I’d also recommend using some good quality camembert as the creaminess is much better. If you have leftover chicken, like some rotisserie chicken, you can shred it and add it instead of using fresh chicken. 

2. Equipment

You need two baking trays along with baking paper when baking the filo. Other than this, you’d need a medium sized mixing bowl, some spoons, a chopping board and knife.

3. Toast the walnuts

If you have time, toasting the walnuts would intensify the richness and nuttiness of the walnuts. Why not improve the flavour right? Before chopping the walnuts up, place them on a baking tray lined with baking paper and toast them at 180C (350F) for around 7-10 minutes. Then let them cool before chopping them up. Then you can add the walnuts following the usual recipe. 

4. How do you use filo?

Filo is quite a delicate pastry, so you need be gentle with it when you touch and work it. I recommend defrosting the filo overnight in the fridge. After you can unfold the filo and gently peel off one layer and place it on to large chopping board to spray oil on to it prior to filling it with the chicken mixture. 

5. Double the recipe

Most supermarket filo come in sheets of 18-20 and this recipe only uses 8 sheets. As it is best not to freeze filo that has defrosted, you could double the recipe to use up the rest of the filo and not waste it. The leftovers make a pretty satisfying lunch.

RatingDifficultyBeginner

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Yields8 Servings
Prep Time15 minsCook Time25 minsTotal Time40 mins

 8 sheets of filo, defrosted
 oil olive spray
 400 g chicken breast, diced
 2 tsp wholegrain mustard
 ½ cup walnuts, chopped
 ½ cup cranberry sauce (I used Oceanfresh Whole Cranberry Sauce)
 120 g camembert, sliced
 2 tbsp sesame or poppy seeds
 salt and pepper to taste

1

Preheat your oven to 180C (350F). Line two baking trays with baking paper. Spray each individual sheet of filo pastry with olive oil spray. Set aside.

2

Place the diced chicken, wholegrain mustard, chopped walnuts into a medium sized bowl. Add some salt and pepper to your liking and mix the ingredients together.

3

Place one-eighth 1/8 of the chicken mixture along the short edge of filo, leaving a 2cm border empty to fold the filo later. Place around 2 slices of camembert on the chicken mixture and place around a teaspoon of cranberry sauce along length of the chicken mixture. Fold in ends of filo and roll to enclose filling. Repeat with remaining filo and chicken mixture to make 8 parcels.

4

Spray the parcels with oil spray again and top each parcel with some poppy or sesame seeds. Bake for 25 mins or until golden and the chicken is cooked. Serve hot with some salad on the side. This would pair well with a cold glass of chardonnay. Cool first, then store in the fridge in an airtight container for up to 4 days.

Ingredients

 8 sheets of filo, defrosted
 oil olive spray
 400 g chicken breast, diced
 2 tsp wholegrain mustard
 ½ cup walnuts, chopped
 ½ cup cranberry sauce (I used Oceanfresh Whole Cranberry Sauce)
 120 g camembert, sliced
 2 tbsp sesame or poppy seeds
 salt and pepper to taste

Directions

1

Preheat your oven to 180C (350F). Line two baking trays with baking paper. Spray each individual sheet of filo pastry with olive oil spray. Set aside.

2

Place the diced chicken, wholegrain mustard, chopped walnuts into a medium sized bowl. Add some salt and pepper to your liking and mix the ingredients together.

3

Place one-eighth 1/8 of the chicken mixture along the short edge of filo, leaving a 2cm border empty to fold the filo later. Place around 2 slices of camembert on the chicken mixture and place around a teaspoon of cranberry sauce along length of the chicken mixture. Fold in ends of filo and roll to enclose filling. Repeat with remaining filo and chicken mixture to make 8 parcels.

4

Spray the parcels with oil spray again and top each parcel with some poppy or sesame seeds. Bake for 25 mins or until golden and the chicken is cooked. Serve hot with some salad on the side. This would pair well with a cold glass of chardonnay. Cool first, then store in the fridge in an airtight container for up to 4 days.

Cranberry Camembert Chicken Filo
Nutrition Facts

Servings 8


Amount Per Serving
Calories 297
% Daily Value *
Total Fat 16.7g26%
Saturated Fat 3.5g18%
Cholesterol 43mg15%
Potassium 290mg9%
Total Carbohydrate 18.7g7%
Dietary Fiber 1.2g5%
Sugars 0.8g
Protein 18.2g37%

Calcium 8%
Iron 5%
Vitamin D 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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