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Prepare small ones in advance cheddar and cranberry chutney bundles.
Christmas preparations have begun at home and it is with this recipe from chedder bundles and cranberry chutney that we started.
These little bites can be stored in the freezer for up to 1 month in an airtight dish. It is also possible to cook them the same day; or in 2 steps, chutney first and bundles the next day.
This recipe makes 24 to 28 bundles.
Before starting this recipe, carefully read the instructions for defrosting your phyllo dough. Some brands need to defrost overnight 😉
Cheddar and cranberry chutney bundles

Serving Size
Ingredients
Cranberry chutney
- 1 onion
- 2 cups fresh or frozen cranberries
- 1/3 cup sugar
- 1/2 tsp. teaspoon dried tarragon
- 1/4 tsp. teaspoon ground cloves
- Olive oil
- a pinch of salt and pepper
Bundles
- 200g sharp cheddard cut into small cubes of 1 to 2 cm
- Phyllo pasta
- 1/2 cup melted butter
Instructions
Cranberry chutney
- Cook the onion for 2 minutes.
- Add the rest of the ingredients and bring to a boil. Reduce heat and simmer, stirring, for 20 minutes. The cranberries should burst to have the texture of chutney. Cool.
Bundles
- Preheat the oven to 400°
- Spread 3 philly doughs on a cutting board.
- Cut the dough into 12 squares.
- Place 1 tbsp. of cranberry chutney in the middle of each square, then a cube of cheese.
- Using a brush, brush all 4 sides of each square with the melted butter. Lightly soak your fingers in melted butter and bring the diagonal ends of the bundle together.
- Place on a baking tray.
- Refrigerate 15 minutes. *At this stage you can freeze the bundles on the baking sheet for 2 hours, then transfer them to an airtight dish and store in the freezer for 1 month.
- Bake for 10 minutes or until the bundles are golden brown. If your bundles were frozen, cook for 16 minutes.
Cheddar and cranberry chutney bundles
Source: Coup de Pouce