20minutes easy

Serves: 10


  • 1 x sheet of puff pastry
  • 4 x beetroot cooked and cut into small wedges
  • 3 tbsps of honey
  • 70g chopped hazelnut
  • 1 x 1912 Stilton cheese, crumbled


Perfect party food inspiration for the festive season! These 1912 Stilton, Beetroot and Hazelnut canapes serves Christmas on a platter. The savoury creamy Stilton pairs well with nutty hazelnuts and juicy beetroot, give these a go and don’t forget to tag us at @1912artisan on social media with your creations!


  1. Roll out your puff pastry and cut it in half lengthways, then cut each half again in half lengthways so you are left with 4 long strips.


  1. Rotate sideways and cut again in half widthways, then cut each half in half again so you’re left with 4 wide strips, then cut all of them in half so you are left with 8 cuts along the length and 4 along the width and 32 rectangles in total.


  1. Next score a rectangle border inside each rectangle, this will help it cook in the centre and will separate away.


  1. Pop into a preheated fan oven 190c for 10/15 mins until cooked though and golden.


  1. Remove and leave to cool, once cooled remove the rectangle puff pastry in the middle.


  1. Add the crumbled 1912 Stilton cheese to each pastry rectangle and pop back in the oven for a few minutes to melt.


  1. Lastly add the sliced wedges of beetroot to each rectangle and finish with the chopped hazelnut and a drizzle of honey.


  1. Serve on a tray and enjoy!

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