Melt the butter in the microwave. Preheat the oven to 180 °C (th.6).
Roughly chop the nuts and cut the cheese into small pieces. Cover the baking tray with a sheet of baking paper.
Cut the phyllo sheets into 2. Brush them all over, on both sides, with melted butter, using a pastry brush. Fold each half sheet into 3 lengthwise to form a 4cm or 5 cm strip.
Place a small pile of nuts, Reblochon and cranberries at one end of the strip.
Take one tip and fold it over, wrapping the stuffing on the opposite edge, so as to form a triangle. Fold this triangleover itself again to form another triangle, and then fold it back again until reaching the end of the strip. Close the samoosa by tucking the last piece inside and place it on a baking tray. Repeat this process with the other sheets of phyllo pastry.
Place in the oven for 10 mins, until the samoosas turn slightly brown.