Let me share with you a snack that has quickly become a crowd favorite at my holiday gatherings — the Cranberry Brie Filo Crackers Recipe. These little flaky parcels are bursting with creamy brie, tangy cranberry sauce, and a satisfying crunch from almonds and sesame seeds. I absolutely love how elegant yet simple they are, and I’m betting you’ll find they’re the perfect appetizer to impress your guests without any stress.
Why You’ll Love This Recipe
- Effortlessly Elegant: These bite-sized crackers look fancy but come together quickly — great for last-minute hosting.
- Balanced Flavors: Creamy brie and tart cranberries with a nutty crunch create a perfect flavor combo you’ll crave again.
- Crisp & Buttery Filo: The golden, flaky filo pastry is what makes these crackers irresistibly light and crisp.
- Kids to Adults Approved: Everyone at my family table, kids included, gobbles these up without complaint.
Ingredients You’ll Need
Each ingredient in this Cranberry Brie Filo Crackers Recipe works together to create layers of texture and flavor. When you shop, look for good-quality brie and fresh filo sheets to get that perfect flaky bite.
- Filo pastry sheets: Thawed and ready to handle carefully, since filo is delicate but gives a wonderfully crispy crust.
- Butter: Melted, to brush each layer so the filo bakes golden and flaky.
- Brie cheese: Sliced long and thin for melty, creamy pockets in every bite.
- Cranberry sauce: Adds that festive tart sweetness — you can use homemade or store-bought.
- Almond flakes: Toasted if you like, for crunch and nutty flavor contrast.
- Black sesame seeds: Sprinkled on top for a final pop of visual appeal and subtle nuttiness.
Variations
I love to keep this Cranberry Brie Filo Crackers Recipe flexible depending on the occasion. Feel free to swap out almonds for walnuts or pecans, or try cranberries with orange marmalade for a sweeter twist.
- Nut-Free Option: I once made these for a nut-free event by skipping almonds and adding a sprinkle of pumpkin seeds — they turned out just as delightful.
- Herb Infusion: Adding fresh thyme or rosemary inside the roll-up adds a lovely aromatic touch that I adore during the holidays.
- Spicy Kick: If you’re in the mood for a little heat, a pinch of crushed red pepper in the cranberry sauce works wonders.
How to Make Cranberry Brie Filo Crackers Recipe
Step 1: Prepare Your Workspace and Pastry
First things first, preheat your oven to 180°C (350°F) and line two baking trays with parchment paper — trust me, this makes cleanup a breeze! Lay your thawed filo sheets flat and cut each sheet into 6 small rectangles by slicing lengthwise into thirds and then halving widthwise, giving you 36 squares. Remember to keep the remaining sheets covered with a damp towel so they don’t dry out while you work.
Step 2: Assemble the Crackers
Place one filo square on your workspace and brush it generously with melted butter — this is what helps the layers bake up golden and crispy. At one end, layer a slice of brie, about a teaspoon of cranberry sauce, and a sprinkle of almond flakes. Roll it up snugly like a little cracker and pinch the ends closed to keep everything inside. I like to handle the filo gently but confidently to avoid tearing, and if you want to prevent any filling leaks, two buttered layers of filo work wonders.
Step 3: Bake to Perfection
Arrange your rolled filo crackers on the prepared trays, brush the tops with the remaining melted butter, and sprinkle black sesame seeds over them. Pop them into the oven for 15 to 20 minutes or until they’re beautifully golden and crisp. Keep an eye on them during the last 5 minutes — filo can go from perfect to overly browned quickly.
Pro Tips for Making Cranberry Brie Filo Crackers Recipe
- Handle Filo with Care: I once got a tear in my filo and the filling leaked out during baking — keeping sheets covered with a damp towel helps keep them pliable.
- Use Room Temperature Brie: This makes slicing easier and ensures it melts evenly inside the crackers.
- Brush Each Layer Butter: Double brushing your filo means extra flakiness and that beautiful golden color you’re after.
- Don’t Overfill: I learned the hard way that too much cranberry sauce can make the pastry soggy—stick to about a teaspoon per cracker.
How to Serve Cranberry Brie Filo Crackers Recipe
Garnishes
I usually finish my cranberry brie crackers with a few rosemary leaves or finely chopped chives sprinkled on top — not only do they look stunning, but they add a fresh herbal note that complements the richness perfectly. Sometimes I even add a tiny drizzle of honey for a hint of sweetness that my family adores.
Side Dishes
These crackers pair wonderfully with a crisp winter salad featuring citrus and toasted nuts or alongside a charcuterie board with an assortment of meats and pickles. I often serve them alongside a warm mulled wine or a sparkling cider to keep the festive spirit alive.
Creative Ways to Present
For a special occasion, I love arranging these filo crackers around a large wheel of baked brie topped with a cranberry compote for a showstopper centerpiece everyone dives into. Using festive serving platters or rustic wooden boards adds charm, and little bowls of extra cranberry sauce or nuts for dipping make it even more interactive.
Make Ahead and Storage
Storing Leftovers
If you end up with leftovers (which I rarely do!), I recommend cooling them completely and storing in an airtight container in the fridge. They stay crispest if you line the container with paper towels to absorb any moisture. I find they hold up well for 2-3 days.
Freezing
I’ve successfully frozen assembled but unbaked filo crackers by wrapping them tightly in plastic wrap and placing them in a freezer bag. When ready to bake, just thaw overnight in the fridge and then bake as usual. This trick saves so much time during party prep!
Reheating
To reheat, pop leftover crackers in a 350°F oven for about 5-7 minutes to refresh their crispness. Avoid microwaving, as it will make the pastry soggy. Reheating in the oven brings back that flaky texture I love so much.
FAQs
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Can I use different types of cheese for this Cranberry Brie Filo Crackers Recipe?
Absolutely! While brie is classic for its creamy texture and mild flavor, you can substitute camembert or a mild goat cheese if you prefer. Just stick with cheeses that melt well and aren’t too strong to keep the balance with cranberry sweetness.
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How do I prevent the filo from tearing while assembling?
Filo dough is super delicate — I always keep unused sheets covered with a damp towel to prevent drying out. Work quickly but gently, and brush each sheet with butter to keep layers flexible and prevent cracks. If you’re new to filo, you can also use two layers per cracker for added sturdiness.
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Is this recipe suitable for making ahead before a party?
Yes! You can assemble the crackers ahead and bake them just before your guests arrive for maximum crispness. Alternatively, freeze the unbaked crackers and bake from frozen on party day for convenience.
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Can I make this recipe nut-free?
Definitely. Simply omit the almond flakes or replace them with seeds like pumpkin or sunflower seeds to keep that extra crunch without nuts.
Final Thoughts
This Cranberry Brie Filo Crackers Recipe holds a special place in my recipe arsenal because it’s a guaranteed hit that feels fancy without fuss. I love serving these at family get-togethers and festive parties, watching people’s faces light up when they bite into that perfect blend of creamy, sweet, and crunchy. Give this recipe a try; I promise it’ll become your go-to appetizer to wow friends and family with ease!
Print
Cranberry Brie Filo Crackers Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 36 crackers
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
These Thanksgiving Cranberry and Brie Filo Crackers are delicate, flaky pastry treats filled with creamy brie, tangy cranberry sauce, and crunchy almonds, then topped with black sesame seeds for a festive appetizer. Perfect for holiday gatherings, they combine savory and sweet flavors wrapped in crisp filo dough.
Ingredients
Pastry
- 6 sheets frozen filo pastry, thawed
- 50 g butter, melted
Filling
- 250 g brie, cut into long slices
- 275 g cranberry sauce
- ¼ cup flaked almonds
Topping
- 1 tablespoon black sesame seeds
Instructions
- Preheat Oven and Prepare Trays: Preheat your oven to 180°C (350°F). Line two baking trays with parchment paper and set aside for later.
- Cut Filo Pastry Sheets: Place the thawed filo sheets on a flat surface. Divide each sheet into three lengthwise strips and then cut each strip in half widthwise, yielding 36 squares total.
- Assemble Crackers: Work with one filo sheet at a time, keeping remaining sheets covered with a damp towel to prevent drying out. Brush the sheet lightly with melted butter. At one end of each square, place a slice of brie, a teaspoon of cranberry sauce, and a teaspoon of flaked almonds. Carefully roll up the pastry from this end and pinch both ends to seal and shape into crackers. Repeat for all squares.
- Finish and Bake: Transfer the assembled filo crackers to the prepared baking trays. Brush the outside of each cracker with the remaining melted butter and sprinkle with black sesame seeds for added flavor and texture.
- Bake Until Golden: Bake in the preheated oven for 15 to 20 minutes, or until the pastry is golden and crisp.
- Garnish and Serve: Once baked, optionally garnish with fresh rosemary leaves or chopped chives before serving for an extra festive touch.
Notes
- Filo pastry is very delicate and the filling may leak during baking. To minimize leakage, use two buttered filo sheets instead of one for each cracker.
- Ensure your work surface is completely dry and avoid using wet hands when handling filo to prevent tearing.
- Store leftover crackers in an airtight container at room temperature for up to 2 days; reheat briefly to restore crispness.
- Feel free to substitute flaked almonds with other nuts like pecans or walnuts for different flavors.
Nutrition
- Serving Size: 1 cracker
- Calories: 90
- Sugar: 3 g
- Sodium: 60 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 10 mg
