• 350g can croissant dough
  • 50g cranberry sauce
  • 100g California walnuts, chopped
  • 100g brie, sliced
  • 1 medium egg, beaten


  1. Preheat the oven to 200°C. Line a large baking tray with baking parchment.
  2. Open the croissant dough can according to the pack instructions and cut along the perforated lines to make 6 triangles.
  3. Spread each triangle with cranberry sauce. Sprinkle 75g walnuts over the dough. Place the Brie at the short edge of the dough and roll to the opposite corner to form a croissant shape, transfer to the baking tray.
  4. Brush with egg and sprinkle over the reserved walnuts. Bake for 15-18 minutes until golden. Serve warm.