Coronation recipe: Brie & Cherry Phyllo BonBons

Whether planning a street party or get together for the Coronation or just having friends over for an al fresco lunch / dinner this summer, London Mums have sourced some really tasty recipes. This recipe for Brie & Cherry Phyllo BonBons is courtesy of Jana Fritzsche, Nutritional Chef Classes for UK Healthy Living and Ageing Platform Goldster. Not only Jana’s recipes are all fit for a King, but they are Greek influenced, paying homage to King Charles III Greek heritage.

Brie & Cherry Phyllo BonBons

Brie & Cherry Phyllo BonBons


Makes 36 pieces



  • 2 baking trays lined with baking paper
  • Pastry brush
  • Small saucepan
  • Damp tea-towel



  • 6 sheets filo pastry, thawed from frozen (use puff pastry alternatively). Each pastry sheets makes 6 crackers, so reduce accordingly for smaller amounts
  • 50gr unsalted Butter, melted
  • 250gr Brie or Camembert, cut into long slices
  • ¼ cup almond flakes or pistachios
  • 1tsp black sesame seeds (optional)
  • 1 sprig of fresh rosemary (optional)
  • 250gr pitted and chopped cherries, raspberries, blueberries etc or alternatively, use a fruit jam



  • Pre-heat oven to 180C
  • Line two baking trays with baking paper
  • Place the thawed phyllo pastry sheets on a flat surface or work-top.
  • Cut into 36 squares (6 squares per sheet). Each sheet makes 6 crackers!
  • Place the first pastry square on to a cutting board or flat surface. Cover the remaining sheets with a damp towel
  • Brush the pastry sheet with melted butter.
  • Put a slice of brie 1 and ½ tsp chopped cherries or 1tsp jam on the sheet, top with some almond flakes.
  • Roll up the pastry and pinch but ends to form a cracker. Place on the baking tray and repeat with the remaining sheets.
  • Brush all crackers with the remaining melted butter
  • Sprinkle with black sesame seeds (optional).
  • Bake for 15 min or until golden. Serve with sprigs of rosemary (optional).

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