Mini Christmas cranberry crackers from Siúcra and Catherine Fulvio

With the festive entertainment season fast approaching, keep your guests happy with these Mini Christmas Cranberry Crackers by Siúcra and Catherine Fulvio.

Whether it is for a Christmas party or New Year’s drinks, this is the recipe to create some mouth-watering mini sweet treats. This easy yet impressive canapé recipe is sure to be a crowd pleaser.

Ingredients (makes 12 )

4 sheets of filo pastry

60g of melted butter

For the coulis

100g of fresh or frozen cranberries

50g of raspberries

60g of Siúcra Granulated Sugar

For the filling

150g of dried cranberries, soaked in 100ml orange juice for 10 minutes

50g of Siúcra Granulated Sugar

¼ teaspoon of ground cinnamon

1 orange, zest only

Siúcra Icing Sugar, to dust

Siucra Roll Out Icing, for holly leaves

Green colouring (optional )

150ml of cream, to serve

4 tablespoons of Siúcra Icing Sugar

String, for tying

To prepare the coulis

Place all the ingredients into a saucepan and bring to the boil. Reduce the heat and simmer for about seven to eight minutes. Remove from the heat and cool before blending until smooth.

Preheat the oven to 190°C /fan 170°C /gas 5.

Line two baking trays with parchment.

To prepare the crackers, divide the pastry into two sheets and stick together with melted butter.

Cut the filo pastry with a pizza cutter or clean pair of scissors into six equal rectangles and do the same with the other sheet. Cover with a damp tea towel while shaping the crackers.

Drain the cranberries and combine with the sugar, cinnamon and orange zest.

Brush each rectangle with butter, spoon in some filling and roll into a cracker shape, sealing the edge with butter. Tie each end with string.

Place on the baking tray and repeat until all finished.

Bake for about eight to 10 minutes until golden.

To shape the leaves for decorating

Colour the roll out icing if you are using green colour paste.

Now roll out on a clean surface that is lightly dusted with icing sugar, cut three leaves for each cracker.

Once the crackers are cool, dust with icing sugar and place three leaves on each cracker.

For the cream, whip the cream and sugar lightly until soft peaks form.

To serve

Snip the string off the crackers, dust with icing sugar and serve with the coulis and cream.


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