Cranberry and Brie Filo Crackers Recipe is that perfect bite-sized treat that brings a festive, cozy vibe anytime you serve it. Whether you’re hosting a holiday gathering, bringing something special to a potluck, or simply craving a crunchy, gooey snack, this recipe hits all the right notes with its toasty filo, creamy brie, and tangy cranberry sauce. I love pulling this together because it looks fancy but is surprisingly straightforward—plus, everyone ends up asking for seconds!
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Why You’ll Love This Cranberry and Brie Filo Crackers Recipe
This recipe blends the buttery crunch of crisp filo with the melty richness of brie and the bright zing of cranberry sauce, creating a snack that’s both elegant and utterly addictive. I keep coming back to it because it is surprisingly easy to prep and bakes quickly, making it ideal for last-minute entertaining or a cozy movie night.
- Texture you want: Crispy golden filo that shatters delightfully with every bite.
- Flavor that pops: Creamy, slightly tangy brie balanced by sweet-tart cranberry sauce.
- Everyday ingredients: Uses staple pantry items—frozen filo, butter, nuts, and simple toppings.
- Works for any night: Great as finger food, appetizers, or alongside a salad for light dinners.
Ingredient Spotlight
The charm of this Cranberry and Brie Filo Crackers Recipe lies in the harmony of simple ingredients. Each plays a key role: crisp filo pastry for crunch, creamy brie for richness, vibrant cranberry sauce for zing, and toasted almonds for a delicate nutty finish. Don’t skip the black sesame seeds—they add a toasty note and pretty visual contrast.
- Filo pastry: Choose thawed but still cold filo sheets; they crisp up best without tearing.
- Brie cheese: Go for a good-quality brie with a soft center that melts easily but holds shape.
- Cranberry sauce: Homemade or store-bought works fine—look for a tangy, slightly chunky variety.
Seasonality & Sourcing
You’ll find the best frozen filo pastry in the freezer aisle of most supermarkets year-round, making this Cranberry and Brie Filo Crackers Recipe wonderfully accessible. Fresh brie is usually easier to find around the holidays, but great options are available anytime. Fresh rosemary or chives for garnish come into their own in spring and summer, but frozen cranberries cooked down into sauce work perfectly when fresh isn’t in season. For budget-friendly tips, opt for store brand filo and buy brie in small wedges—quality matters, but you don’t need much here.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
First things first: preheat your oven to 180°C (350°F) and line two baking trays with parchment paper. This sets you up for a smooth baking process. Lay your thawed filo sheets flat on the counter and carefully cut each sheet lengthwise into three strips, then halve those so you get 36 neat squares. Keep the unused sheets covered with a damp towel—filo dries out in seconds, and you want supple pastry that folds easily. One common slip is letting the pastry air-dry, which leads to cracks when rolling.
Step 2 — Cook & Build Flavor
Now comes the fun part. Brush a single filo square generously with melted butter. Lay a slice of brie at one end—you’ll notice it’s soft but holds its shape—then add about a teaspoon each of cranberry sauce and almond flakes. Roll it up tightly and pinch the ends to seal into a neat little cracker. Repeat this with all the squares, then lay them on your baking trays. Give them a final brush of butter and sprinkle with black sesame seeds for texture and a toasty flavor boost. Bake for 15 to 20 minutes, watching carefully toward the end so they don’t over-brown. Golden and crisp is the goal, not burnt.
Step 3 — Finish & Rest
Once baked, let your Cranberry and Brie Filo Crackers rest for about 5 minutes before serving. This resting step helps the filo settle into its perfect crispness—it’s tempting to dive right in, but a brief pause makes a huge difference. Garnish with fresh rosemary leaves or finely chopped chives for a bright, herbal touch. These little crackers are best enjoyed warm but still crisp, so try to serve them soon after cooling.
Troubleshooting Cranberry and Brie Filo Crackers Recipe
If your filo ends up soggy, it’s usually because the cranberry sauce was too wet or you didn’t brush enough butter between layers. Next time, use thicker sauce or pat it slightly dry, and make sure every filo sheet is well buttered. For bland crackers, salt your brie lightly or choose a creamier brie with a stronger aroma. If they feel too dry or brittle, a quick spritz of water on the cranberries before rolling can add moisture without sogginess.
Pro Tips
Trust me, mastering the perfect Cranberry and Brie Filo Crackers Recipe is all about patience and gentle hands. Use cold filo, brush each sheet well with butter, and avoid overfilling your rolls to keep them neat and cook evenly. I love making extras ahead for guests because these hold up very well if stored right.
- Heat control: Keep your oven at a steady 180°C/350°F—too hot will brown the filo before filling heats through.
- Timing window: Baking time varies slightly by oven; start checking at 15 minutes for golden edges and adjust.
- Make-ahead move: You can assemble, wrap tightly in plastic, and refrigerate for up to 24 hours before baking.
- Avoid this pitfall: Don’t let filo dry out uncovered—always keep unused sheets under a damp towel.
Variations & Substitutions
This Cranberry and Brie Filo Crackers Recipe is wonderfully flexible. Swap almonds for pecans or walnuts for a different crunch, or use dried cranberries softened in orange juice if you want a little chew. For a dairy-free twist, replace brie with a soft cashew cheese or cream cheese, though the melty creaminess won’t be the same. Butter can be swapped for olive oil brushed filo for a lighter bite, perfect for a savory herb variation.
Great Debates
One classic debate around filo recipes like this is butter versus oil. Butter delivers that unbeatable flavor and a golden crunch, but oil lets you brush quicker and lighter, reducing calories. I lean toward butter for its richness, especially with brie and cranberry. Another sweet spot is how much cranberry sauce to use—too much, and the pastry sogs; too little, and you miss the brightness. I find a teaspoon strikes the perfect balance every time.
Make-Ahead, Storage & Freezing
After baking, store your Cranberry and Brie Filo Crackers in an airtight container at room temperature for up to 2 days to keep their crunch. Though they’re best fresh, you can freeze unbaked assembled crackers on a tray, then transfer to a freezer bag for up to a month. When ready to eat, bake straight from frozen—just add a few extra minutes to the bake time. To revive slight softness upon reheating, warm in a dry oven for a few minutes to crisp back up.
Yield & Conversions
This recipe yields about 36 bite-size crackers, perfect for a crowd or party platter. To double the batch, just double all ingredients and prep two batches of filo squares separately to prevent dryness. Halving is easy too. For metric users, 6 filo sheets weigh around 180–200g total. Butter is 50g or roughly 3.5 tablespoons, and 275g cranberry sauce is roughly 1¼ cups.
Serving Ideas & Pairings
Serve these Cranberry and Brie Filo Crackers with a simple green salad or alongside a charcuterie board featuring cured meats and olives. A drizzle of honey or a smear of fig jam on the side adds a delightful extra touch. I like pairing them with a crisp white wine or a fruity rosé to balance the richness. Fresh rosemary sprigs not only garnish but provide an aromatic companion as you nibble.
FAQs
Yes! You can assemble the crackers and store them wrapped tightly in the fridge for up to 24 hours before baking. Just uncover and bake when ready.
No worries—simply leave them out or sprinkle with poppy seeds or finely chopped nuts for a similar crunch and visual appeal.
You can swap brie for cream cheese, but you’ll lose some of the melty gooiness and depth of flavor. Soft cheeses with good spreadability work best for ease.
Store leftovers in an airtight container at room temperature. If they soften, warm them briefly in a low oven to restore crispness.
Notes, Tools & Special Equipment
For best results, use baking trays with enough space so crackers don’t touch. A pastry brush is essential for evenly buttering delicate filo sheets. Parchment paper prevents sticking and helps catch any buttery drips. A sharp knife or pizza cutter makes quick, clean cuts of the filo into squares—this little tool saves time and headache. No special mixer or thermometer needed—just your hands and a watchful eye!
PrintPrintable Recipe 📖
Cranberry and Brie Filo Crackers Recipe
Crisp and flaky cranberry and brie filo crackers featuring a buttery filo pastry filled with creamy brie, tart cranberry sauce, and crunchy almond flakes, finished with a sprinkle of black sesame seeds. Perfect as an elegant appetizer or snack for gatherings.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 36 crackers
- Category: Appetizer
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Ingredients
Pastry
- 6 sheets frozen filo pastry thawed
- 50 g butter melted
- 250 g brie cut into long slices
- 275 g cranberry sauce
- ¼ cup flaked almonds
- 1 tablespoon black sesame seeds
Filling
Topping
Instructions
- Preheat Oven: Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit) and line two baking trays with parchment paper. Set aside to prepare the pastry.
- Prepare Filo Sheets: Lay the thawed filo sheets flat on a clean surface. Cut each sheet into 3 lengthwise strips, then cut those strips in half widthwise to produce a total of 36 squares.
- Assemble Crackers: Place one filo square on the surface and keep the remaining sheets covered with a damp towel to prevent drying. Brush the filo square generously with melted butter. At one end of the square, place a slice of brie, a teaspoon of cranberry sauce, and a teaspoon of flaked almonds. Carefully roll the pastry up towards the opposite end and pinch both ends to seal and form a cracker shape.
- Repeat Assembly: Repeat the rolling process with the remaining filo squares, butter, brie, cranberry sauce, and almonds until all crackers are assembled.
- Prepare for Baking: Transfer the prepared filo crackers onto the lined baking trays. Brush the tops with any remaining melted butter to ensure a golden finish. Sprinkle black sesame seeds evenly over the crackers for added texture and flavor.
- Bake: Place the trays in the preheated oven and bake for 20 minutes or until the crackers turn golden brown and crispy.
- Garnish and Serve: Remove the crackers from the oven and garnish with fresh rosemary leaves or chopped chives for a fragrant finish. Serve warm or at room temperature as an elegant appetizer or snack.
Notes
- Keep unused filo sheets covered with a damp towel to prevent them from drying out while assembling the crackers.
- You can substitute flaked almonds with chopped pistachios or walnuts for a different nutty flavor.
- If brie is not available, creamy camembert or a mild goat cheese can be used instead.
- Use fresh rosemary or chives for garnish to complement the savory and fruity flavors.
- These crackers are best eaten the same day for optimal crispness but can be stored in an airtight container for up to 2 days.
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