This Cranberry and Brie Filo Crackers recipe is my go-to festive appetizer whenever the calendar fills with holiday parties or impromptu gatherings. I discovered this combination one December while riffing on a cheese board — I wanted the creamy, slightly earthy melt of brie paired with bright cranberry and a bit of crunch, but in a tidy handheld bite. The result is playful and grown-up at the same time: delicate, buttery filo wrapping a warm wedge of brie, a spoonful of zippy cranberry sauce and a sprinkle of almonds. Every holiday table I've brought these to has ended with empty trays and lots of compliments.

What makes these crackers special is how they balance textures and temperatures. The filo bakes crisp and shatters with a pleasant flakiness, the brie becomes lusciously runny without turning greasy, and the cranberry adds a clean, tart counterpoint. I first tested this recipe with store-bought cranberry sauce and found it just as compelling as homemade — so these bites are wonderfully accessible. They come together quickly, look beautiful on a platter, and travel well to parties if you bake them just before serving.

Ingredients

• Filo pastry: 6 sheets of frozen filo, thawed. Choose all-butter filo if you want the richest flavor; handle gently and keep unused sheets covered with a slightly damp towel to prevent drying.
• Unsalted butter: 3 1/2 tablespoons, melted. This is used to brush the layers; use melted butter at room temperature so it soaks evenly into the pastry and encourages a deep golden color.
• Brie: 9 ounces, cut into long slices. A mild triple-cream brie melts beautifully — look for a creamy paste and a thin, edible rind. Cut slices about 1/4 inch thick so each cracker has a good proportion of cheese.
• Cranberry sauce: 1 1/4 cups. Use a chunky or whole-berry sauce for texture; if it’s very runny, drain slightly on paper towel so it doesn’t soak the filo.
• Flaked almonds: 1/4 cup. These add a delicate crunch and nutty flavor. Toast them lightly if you prefer a deeper almond aroma.
• Black sesame seeds: 1 tablespoon, for finishing. They create a striking contrast on the golden pastry and add a mild toasty note.

Instructions

Preheat and prepare: Preheat the oven to 350°F (180°C). Line two baking trays with parchment paper and set aside. Have a damp towel ready to keep unused filo sheets pliable — filo dries in seconds and becomes brittle, so work quickly and cover sheets you’re not currently using. Cut the filo: Place one thawed sheet of filo on a clean, dry surface. With a sharp knife or pizza cutter, divide it into three lengthwise strips, then cut each strip in half widthwise so you have six smaller rectangles from each sheet. Repeat until you have 36 squares total. Keep completed squares under the damp towel to avoid cracking. Butter the pastry: Brush the top of one pastry square lightly with melted butter using a pastry brush. If the sheet feels too fragile, stack a second buttered sheet directly on top — using two layers dramatically reduces leakage during baking. Assemble the filling: At one end of the buttered square, place a slice of brie, about 1 teaspoon of cranberry sauce, and a sprinkle of flaked almonds (about 1 teaspoon). The filling should be modest — too much cranberry or cheese will cause the pastry to burst open as it bakes. Roll and seal: Roll the pastry away from you, tucking the filling snugly as you go. Pinch the ends to form a cracker shape. Repeat this process with the remaining squares, working in batches so the filled crackers are ready to transfer to trays without sticking together. Finish and bake: Arrange the assembled crackers on the prepared trays spacing them an inch apart. Brush the tops with any remaining melted butter and sprinkle evenly with black sesame seeds. Bake for 15–20 minutes or until the pastry is deep golden and crisp; check at 15 minutes since ovens vary. Remove from the oven and let cool slightly so the cheese sets just enough to handle. Serve: Transfer to a serving platter and present warm. These are best eaten within an hour of baking when the pastry is still crisp and the brie is creamy. If you must store them, see the Storage Tips below.

Storage Tips

Store leftovers loosely covered at room temperature for up to 4 hours; beyond that, refrigerate in an airtight container for up to 2 days. To reheat, place on a sheet tray in a 325°F oven for 5–8 minutes to refresh the crispness — avoid microwaving, which will make the pastry soggy. Baked crackers freeze well: flash-freeze single layers on a tray, then transfer to a sealed freezer bag for up to 3 months. Reheat frozen crackers from cold in a preheated 350°F oven for 10–12 minutes.

Ingredient Substitutions

If you don’t have brie, a mild camembert or triple-cream cheese will give similar melt and richness. For a nut-free version, substitute toasted pumpkin seeds or omit nuts entirely and add a pinch of flaky sea salt for contrast. Swap black sesame seeds for poppy seeds or nigella for different flavor notes. If you prefer a less sweet bite, use a savory chutney or Fig jam in place of cranberry — reduce the amount slightly to prevent sogginess. For a vegan take, use vegan buttery pastry and vegan cheese, and replace cranberry with a savory relish.

Serving Suggestions

Serve warm on a large platter garnished with sprigs of rosemary or thyme and a scattering of extra toasted almonds. Pair with a light-bodied white wine like a unoaked Chardonnay or a sparkling wine to cut the richness. These also complement a winter salad of arugula, pear and walnuts. For cocktail parties, offer small ramekins of additional cranberry sauce and honey for guests to drizzle, and include toothpicks for easy picking.

Cultural Background

Brie is a classic French cheese with a soft, edible rind and creamy interior; pairing it with fruit preserves is traditional on many European cheese boards. The combination of cheese and fruit preserves migrated into appetizer culture in North America, where flaky pastry like puff or filo became a convenient vessel for creating finger foods. The sweet-tart cranberry has deep roots in North American holiday cuisine, so these bites feel like a natural seasonal fusion between European cheese traditions and American festive flavors.

Seasonal Adaptations

In winter, use spiced cranberry sauce or add a sprinkle of orange zest to the cranberry for a citrus lift. For spring or summer gatherings, swap cranberry for a light apricot jam and top with sliced pistachios and fresh basil. On colder evenings, add a pinch of ground cinnamon to the almond flakes for a warming spice note. The format is versatile — small changes to the filling quickly adapt it to different holiday menus and seasons.

Meal Prep Tips

To simplify hosting, pre-cut the filo into squares and store between sheets of parchment in an airtight container in the fridge for up to 24 hours. Pre-slice the brie and portion the cranberry into teaspoon-sized dollops in an ice cube tray covered with plastic wrap; pop the tray into the fridge and assemble on the day. You can also assemble the crackers, freeze them unbaked on a tray, then bake straight from frozen — add a couple of extra minutes to the bake time.

These Cranberry and Brie Filo Crackers always brighten a gathering. They’re easy enough to make on a weeknight for a cozy nibble and elegant enough for holiday parties. Give them a try and tweak the fillings — they respond well to experimentation and always bring people together around the table. This recipe is sponsored by Mediterranean Supermarket.