You’ll Need
200g Brie, cut into 8 equal wedges
4 sheets filo pastry
3 tbsp fig preserve
40g walnuts, roughly chopped
40g butter, melted
1 tsp fresh thyme leaves
Freshly cracked black pepper
To Serve
Rocket leaves
Fresh figs (if available)
Balsamic glaze
Optional but Dangerous
Prosciutto slices
Hot honey
Crushed pistachios
Cranberry chutney
Method
Preheat your air fryer to 180°C.
Lightly toast the chopped walnuts in the air fryer for 2 minutes, then allow them to cool.
Cut each filo sheet in half to create eight rectangles.
Brush one rectangle lightly with melted butter, then place a wedge of Brie in the centre.
Spoon around ½ teaspoon of fig preserve on top of the Brie and sprinkle over a few toasted walnuts and a little fresh thyme.
Fold the pastry over the filling, tucking in the sides to form a neat parcel.
Brush the outside with more melted butter.
Repeat until all eight parcels are made.
Arrange the parcels in the air fryer basket with space between each one.
Air fry at 180°C for 8–10 minutes, turning carefully halfway through, until the filo is crisp, flaky and deeply golden.
Leave to stand for 1 minute, then serve on a bed of rocket with a light drizzle of balsamic glaze.