Cranberry and Brie Filo Crackers

Crispy cranberry and brie filo crackers are my go-to crowd-pleaser for holiday gatherings and cozy evenings with friends. They are impressive to serve but surprisingly quick to make. Buttery filo pastry wraps creamy brie, tangy cranberry sauce, and toasted almonds for a snack that always vanishes first on the platter.

I took these crackers to our neighborhood potluck last December and they disappeared within minutes. Everyone asked for the recipe and now I have to bring a double batch.

Ingredients

• Filo pastry: Brings a flaky crisp texture. The thinner the layers the better, so check the edges at the store and choose a package without tears
• Butter: Coats each layer for that deep golden finish. I prefer cultured unsalted for the best flavor
• Brie cheese: Gives a creamy rich center. Look for a wheel that feels soft and springy, not hard
• Cranberry sauce: Gives tang and color. Use whole berry style for extra burst or homemade if you have time
• Blanched almond flakes: Bring a wonderful nuttiness. Choose thin fresh flakes from the baking aisle and store extras in a sealed jar
• Black sesame seeds: Dress the tops with a slight crunch. Choose a bag with shiny plump seeds and taste a few to make sure they are not stale

Step-by-Step Instructions

Prep and Preheat:

Prepare two baking trays by lining with parchment paper. This prevents sticking and makes cleanup easy. Preheat your oven to 180 C or 350 F

Sheet and Slice:

Unfold the thawed filo sheets onto a flat clean surface. Stack them and with a sharp knife divide three ways lengthwise, then in half across to get thirty-six even squares

Butter and Fill:

Lay one square of filo flat on the surface. Keep remaining sheets covered with a damp towel to prevent drying. Brush generously with melted butter. Place a slice of brie near one end of the square, then dollop about one teaspoon cranberry sauce on top. Sprinkle with a teaspoon of almond flakes, making sure you have even coverage

Roll and Twist:

Starting from the brie end, roll the filo up smoothly but firmly. Gently pinch both ends to form a cracker shape. Repeat with the rest while keeping unused pastry covered

Arrange and Top:

Place crackers on lined trays with at least one centimeter space between each. Lightly brush tops with remaining melted butter. Sprinkle with black sesame seeds for finish

Bake to Golden:

Slide trays into the hot oven and bake for fifteen to twenty minutes. Watch closely in the last few minutes and rotate the trays if needed to ensure all crackers brown evenly. The pastry should be crisp and golden at the edges

Garnish and Serve:

Let the crackers cool a couple minutes, then transfer to a platter. Garnish with a scattering of fresh rosemary leaves or snipped chives for color and an herbal touch. Serve warm for the very best flavor

For me, these crackers bring back the joy of festive gatherings. My family loves sitting around the table during the holidays as trays come out warm, fragrant, and ready to enjoy.

Storage Tips

Once fully cooled, store leftovers in an airtight container at room temperature for up to one day. For longer storage, refrigerate for up to three days and reheat in a toaster oven to restore crispness. You can freeze unbaked stuffed crackers on a tray, then pack into a bag and bake from frozen, adding three to five extra minutes.

Ingredient Substitutions

You can swap out brie for camembert if you like a stronger flavor. Goat cheese also works for a more tangy twist. For the filling, use any good jam such as fig or apricot in place of cranberry. If nuts are an issue, use pumpkin or sunflower seeds for crunch.

Serving Suggestions

Serve these crackers warm on a cheese board alongside spiced nuts and grapes, or as a starter with sparkling wine. I often offer them with a herby yogurt dip on the side for extra creaminess.

Cultural Context

Cranberry and brie are a classic festive pairing in European and North American cuisine. Filo pastry traces back to Greek and Turkish cooking, where its paper-thin layers show up in both sweet and savory pies. This recipe brings those traditions together in a simple modern appetizer.

These crackers are the perfect way to celebrate the joy of sharing food with loved ones. They always leave everyone smiling.

Foire aux questions sur la recette

→ How should I keep filo pastry from drying out?

Always cover unused filo sheets with a damp towel while working to prevent them from cracking or becoming brittle.

→ Can a different cheese be used instead of brie?

Creamy cheeses like camembert or soft goat cheese can substitute for brie and offer a similar melt and flavor.

→ Is it necessary to use black sesame seeds?

Black sesame seeds add a subtle crunch and visual contrast, but you can omit or swap with white sesame or poppy seeds.

→ Can these crackers be made ahead?

Assemble and refrigerate unbaked parcels, then bake just before serving for the best texture and freshness.

→ How can I reheat leftovers?

Warm in a medium-hot oven for a few minutes, just until crisp again, avoiding microwaving which softens the pastry.