Cranberry and Brie Filo Crackers are the kind of appetizer that transforms an ordinary holiday gathering into something truly special. I remember the first time I saw these delicate parcels at my neighbor’s Christmas party—they disappeared faster than snow in spring sunshine!
There’s something magical about the way buttery filo pastry cradles that perfect combination of creamy brie and tart cranberries. Last December, when I was planning our family’s holiday buffet, I knew I needed something that looked elegant but wouldn’t keep me chained to the kitchen all day. That’s when I discovered the beauty of these little golden crackers. The moment I pulled them from the oven—crispy, golden, and filling my farmhouse kitchen with the most heavenly aroma of toasted almonds and melted cheese—I knew I’d found our new holiday tradition. Time to get our hands floury and create some magic!
What Makes This Holiday Appetizer So Special
I’ve been making holiday appetizers for over three decades, and these Cranberry and Brie Filo Crackers consistently earn more compliments than any other dish on my table. The secret lies in how the delicate filo pastry creates the perfect crispy shell for the luxurious filling inside.
Uses simple, accessible ingredients that most grocery stores carry year-round
Comes together in just 30 minutes of active prep time, perfect for busy holiday schedules
Delivers elegant presentation that looks like you spent hours in the kitchen
Can be assembled ahead and frozen, making holiday entertaining stress-free
Creates the perfect flavor balance of sweet cranberries, creamy brie, and crunchy almonds
Adapts easily to dietary needs with simple substitutions
Ingredient Spotlight
Filo pastry forms the delicate, buttery foundation of these crackers. I always choose frozen filo sheets over fresh ones—they’re more widely available and surprisingly easier to work with once you understand the technique.
Brie cheese provides the luxurious, creamy center that melts beautifully during baking. In my kitchen, I prefer to use a good-quality triple-cream brie for the richest flavor, though any soft-ripened brie works wonderfully.
Cranberry sauce adds the essential sweet-tart contrast that makes these crackers so irresistible. Betty’s tip: both homemade and high-quality canned cranberry sauce work equally well—choose whichever fits your timeline.
Flaked almonds contribute crucial textural interest and a subtle nutty flavor that complements both the brie and cranberries. I’ve learned that placing them between the brie and cranberry prevents the sauce from making the pastry soggy.
Black sesame seeds provide an elegant finishing touch and add a gentle nutty flavor that enhances the overall taste profile.
Butter is essential for achieving that gorgeous golden color and flaky texture. I always use real butter—never margarine—for the best flavor and browning.
How to Make Cranberry and Brie Filo Crackers
Step 1. Preheat your oven to 350°F and line two baking trays with parchment paper. I’ve found that using parchment prevents sticking and makes cleanup effortless.
Step 2. Carefully divide the thawed filo sheets into thirds lengthwise, then cut each strip in half widthwise to create 36 squares. Betty always keeps unused sheets covered with a damp towel—filo dries out quickly and becomes impossible to work with.
Step 3. Place one pastry square on your work surface and brush lightly with melted butter. Through years of making these, I learned that a light touch with the pastry brush prevents tearing the delicate sheets.
Step 4. Position a slice of brie at one end of the square, top with 1 teaspoon of cranberry sauce, then sprinkle with 1 teaspoon of flaked almonds. The key I discovered is layering the almonds between the brie and cranberry to create a protective barrier.
Step 5. Roll the pastry from the filled end toward the opposite end, then gently pinch both ends to seal and create that characteristic cracker shape. My family prefers when I pinch the ends tightly—it prevents any filling from leaking during baking.
Step 6. Transfer the shaped crackers to your prepared baking trays, brush the tops with remaining melted butter, and sprinkle with black sesame seeds for an elegant finish.
Step 7. Bake for 15-20 minutes until the pastry turns golden brown and crispy. After years of making this recipe, I always check at the 15-minute mark—ovens vary, and these can go from perfect to overdone quickly.
Keeping This Holiday Appetizer Fresh
These Cranberry and Brie Filo Crackers taste best served warm from the oven, but they store beautifully for planned-ahead entertaining. I typically store any leftover crackers in an airtight container in the refrigerator for up to 3 days, though they’re rarely around that long in my house!
Betty’s freezing method works wonderfully for holiday meal prep. Assemble the unbaked crackers completely, place them on a parchment-lined tray, and freeze until solid. Transfer the frozen crackers to freezer bags where they’ll keep for up to 2 months. When you’re ready to serve, bake directly from frozen—just add 2-3 extra minutes to the cooking time.
For the best texture, I reheat leftover crackers in a 300°F oven for 5-7 minutes rather than using the microwave. This method restores much of their original crispiness, though they’re never quite as perfect as when freshly baked.
Cranberry and Brie Filo Crackers
Elegant holiday appetizers featuring creamy brie, tart cranberries, and crunchy almonds wrapped in buttery, crispy filo pastry—perfect for entertaining!
Preheat oven to 180°C / 350°F. Line two baking trays with parchment paper. Set aside.
Place thawed filo sheets on a flat surface. Divide into 3 lengthways and then cut in half widthways, so you have 36 squares.
Place one pastry sheet on a flat surface. Cover remaining sheets with a damp towel. Brush pastry sheet with melted butter.
Place a brie slice, 1 teaspoon cranberry sauce and 1 teaspoon almond flakes at one end of the square, then roll up the pastry. Pinch both ends to form crackers. Repeat with the remaining filo sheets.
Transfer filo crackers to the baking trays. Brush with remaining butter. Sprinkle with black sesame seeds.
Bake for 15-20 minutes or until golden.
Garnish with rosemary leaves or chives before serving.
Notes
Filo pastry sheets are very delicate – handle carefully. Keep unused sheets covered with damp towel to prevent drying. Can be made ahead and frozen before baking – bake from frozen without thawing, adding 2-3 extra minutes to cooking time.
Perfect Partners for Cranberry and Brie Filo Crackers
Sparkling apple cider or champagne complements the sweet-tart cranberry flavors beautifully while cleansing the palate between these rich appetizers.
Mixed green salad with pomegranate seeds provides a fresh, colorful contrast to the warm, creamy crackers and adds festive red jewels to your table.
Honey-glazed carrots offer a sweet vegetable side that harmonizes with the cranberry flavors without competing for attention.
[Herb-crusted dinner rolls] round out the meal with a comforting bread option that guests can enjoy alongside these elegant appetizers.
Roasted butternut squash soup makes an excellent first course before serving these crackers, creating a cohesive autumn-to-winter flavor profile.
Charcuterie board with aged cheeses allows guests to continue the cheese theme while providing variety in textures and flavors throughout the evening.
FAQs
Can I make these crackers with puff pastry instead?
I recommend sticking with filo pastry for the authentic texture, but puff pastry works as an alternative. You’ll get a different result—flakier and less delicate—but still delicious. Use pre-rolled puff pastry cut into squares and follow the same assembly method.
What’s the best way to prevent the filling from leaking?
To prevent this issue, always pinch the ends tightly and avoid overfilling each cracker. Many home cooks find success with using two buttered filo sheets instead of one for extra security, though this makes them slightly thicker.
Can I use a different type of cheese?
Betty’s solution is to choose any soft, mild cheese that melts well. Camembert works beautifully, as does a mild goat cheese. Avoid harder cheeses like cheddar, as they don’t create the same creamy texture.
How far ahead can I assemble these crackers?
The best approach I’ve tested is assembling them up to 4 hours ahead and keeping them covered in the refrigerator. For longer storage, freeze the unbaked crackers and bake directly from frozen when needed.
