Vegetarian Christmas Cracker Beginners #christmas #dinner

I'm not a big fan of Christmas crackers. There, I said it. I haven't grown with them and I'm not as amused by cheap chicks and thin paper caps as others seem to be. However, they have become part of our Christmas tradition, my children are especially fond of them.

One Christmas cracker I had a lot of time for was this festive starter, my recipe came to serve vegetarian friends one Christmas which has now become a company favorite. It is quite flexible and can be served as a canape, starter or, if made slightly larger, as the main dish fills up. You can also vary ingredients including meat, if you like, but this is one vegetarian dish that even meat lovers find intolerable.


  • 500g butternut squash, peeled and diced
  • 2 tablespoons of olive oil
  • 3 tablespoons of honey
  • 1 tsp cumin seeds
  • 200g of feta cheese, cut into small squares
  • hummus 200g (shop-buy or homemade)
  • 200g blanched almonds
  • 100g peeled pistachios
  • 50g cranberries dry
  • 24 pieces of phyllo (filo) pastry


  1. Olive oil to brush the cake, which is needed
  2. Salt and pepper for the season
  3. A little dust cinnamon powder (optional)
  4. Kitchen string for binding crackers (optional)
  5. Preheat oven 180C (160C fan). Add 2 tablespoons of olive oil to the pan by baking and throwing the pumpkin so that it is covered. Drizzle with 2 tablespoons of honey and sprinkle with cumin seeds. Season with salt and pepper and bake in the oven for 20 minutes or until tender. Remove from the oven and set aside to cool slightly.
  6. Approximately chop almonds, pistachios and cranberries and put in a large bowl along with feta and hummus. Add 1 tablespoon of honey and squash and stir together. Check seasonings and add salt and pepper if needed.
  7. Cut the phyllo sheet so they're square. Keeping any cake you don't use is covered with a wet tea towel otherwise it will dry out.
  8. Place one sheet of phyllo duratop and brush with olive oil. Place a second sheet on top and brush with oil. Add the third sheet above the other two. Place about 3 tablespoons filling along the bottom edge of your phyllo square leaving a gap both sides.
  9. Roll it into a cigar shape and brush along the top edge with olive oil to cover. Pinch edge to form the crackers and tie them with a small piece of string kitchen.
  10. Outline tray with paper cake and place the crackers placed a little apart. Brush with olive oil.
  11. Bake for 30 minutes or until golden.
  12. If the brownish edges too quickly cover them with foil strips until the middle is done. Remove the rope and cool it a little before serving.

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