Pomegranate Christmas crackers

1. Defrost the filo pastry in the packaging. Preheat the oven to 200 °C. Line the baking tray with baking paper. Finely chop the walnuts.
2. Slice away the top of the pomegranate. Cut through the shell at the segments and remove the seeds (reserve 2 tablespoons as a garnish). Melt the butter in a saucepan.
3. Mix the walnuts with the pomegranate seeds, za'atar, cheese and pepper. Lay out a sheet of filo pastry with the short side facing you. Brush with the melted butter. Spoon 1/10 of the pomegranate mixture in a narrow rectangle of 10-12 cm along the centre of the lower edge of the pastry sheet. Fold or roll the pastry to enclose the filling. Pinch the sides to seal and resemble a Christmas cracker. Brush with butter again and place on the baking tray. Repeat to make another nine crackers. Work quickly because filo pastry dries out easily. You can keep the sheets pliable by wrapping them in a damp kitchen towel.
4. Bake in the middle of the oven for about 20 minutes until golden brown and crispy. Scatter with the pomegranate seeds before serving and drizzle with honey.

Enjoy!