This Cranberry and Brie Filo Crackers recipe became an instant holiday favorite the first time I made it for a small Christmas gathering. I remember pulling the golden pastries from the oven as guests arrived, the house filled with a buttery, fruity aroma that made everyone stop mid-conversation. I discovered this combination while experimenting with leftover cranberry sauce one December; the sweet-tart jam paired beautifully with mild, creamy brie and the crunch of flaked almonds. The result is playful and refined at once: crisp filo exterior, softened warm cheese, and a burst of cranberry that keeps people coming back for more.

What makes these parcels special is how approachable they are despite their impressive appearance. They are built from basic pantry staples — thawed filo sheets, butter, a wheel of brie, and jarred cranberry sauce — but the technique elevates them. Each bite delivers a mix of textures: paper-thin layers of pastry that shatter on the surface, molten cheese that oozes slightly inside, and crunchy almonds to balance sweetness. Over the years I’ve made them for holiday buffets, book club nights, and even as a last-minute appetizer when neighbors drop by — they always disappear fast.

Ingredients

• Filo sheets (6 sheets): Use good-quality frozen filo from the supermarket and thaw according to package directions. Thawed filo should be pliable, not damp — keep the stack covered with a slightly damp towel while working to prevent cracking.
• Butter (3 1/2 tablespoons, melted): Unsalted butter melted and cooled slightly gives the pastry its golden, crisp texture. Clarified butter can be used for extra flake if you prefer.
• Brie (about 9 ounces): Choose a young, creamy wheel with a thin rind. A firmer, aged brie will melt differently; if you want more ooze, pick a softer variety.
• Cranberry sauce (1 1/4 cups): Homemade or jarred will work. Whole-berry sauce gives a nice texture contrast; if yours is very loose, drain slightly so it won’t leak through the pastry.
• Flaked almonds (1/4 cup): Lightly toasted for aroma and crunch; use slivered or flaked almonds — avoid finely chopped nuts, which can become soggy.
• Black sesame seeds (1 tablespoon): Optional but decorative: they add a toasty finish and look festive against golden pastry.

Instructions

Preheat and prepare: Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper and set aside. Make sure the work surface is dry and have a damp towel on hand to cover unused filo sheets so they do not dry out. Cut the filo: Place one thawed filo sheet on a clean, dry surface. Cut each sheet into thirds lengthwise and then in half widthwise to yield 6 rectangles per sheet; with 6 sheets you’ll have 36 squares total. Keep the remaining sheets covered with the damp towel at all times to prevent cracking. Assemble the parcels: Brush the sheet lightly with melted butter, then place a thin slice of brie (about 1/8 inch thick), 1 teaspoon of cranberry sauce, and 1 teaspoon of flaked almonds at one short end of the square. Roll the filo over the filling and pinch the ends to form a little cracker shape, sealing lightly with a dab of butter. For fragile sheets, use two buttered layers to prevent leaks. Prepare for baking: Transfer each assembled parcel to the prepared trays about 1 inch apart. Brush the tops with remaining melted butter and sprinkle with black sesame seeds for contrast. If you see any visible holes, tuck the pastry edge under or add a small patch of filo. Bake: Bake in the preheated oven for 15 to 20 minutes, rotating the trays halfway through, until the parcels are uniformly golden and crisp. Look for an even puff and deep golden edges; a pale top usually means they need a few more minutes. Remove and allow to cool 5 minutes before serving so the cheese sets slightly.

Storage Tips

Store cooled parcels in a single layer in an airtight container lined with paper towels to absorb condensation, then refrigerate for up to 3 days. For longer storage, assemble on a baking sheet, freeze until solid, then transfer to freezer-safe bags for up to 1 month. To re-crisp refrigerated or frozen parcels, warm them in a preheated oven at 325°F (160°C) for 8 to 12 minutes; avoid the microwave, which will make the pastry soggy. If you are bringing them to a party, reheat on-site if possible and carry them in a covered tray to maintain crispness.

Ingredient Substitutions

If you don't have brie, a mild camembert or a young, creamy goat cheese works well — goat cheese will add tang and a firmer texture when warm. Swap flaked almonds for chopped pistachios or pecans for a different nuttiness, or omit nuts for nut-free guests. For a lower-sugar option, use a reduced-sugar cranberry relish or finely chopped fresh cranberries tossed with a little orange zest and honey. If you prefer vegan, use vegan butter and a plant-based creamy cheese alternative, but note the texture and melt will differ from dairy brie.

Serving Suggestions

Serve warm on a large platter sprinkled with finely chopped parsley, pomegranate arils, or microgreens for a pop of color. They pair beautifully with crisp white wines like a dry Riesling, sparkling wine, or a light Pinot Noir. Offer alongside other finger foods such as marinated olives, roasted nuts, and a bread board for variety. For a buffet, place a small sign explaining flavors so guests with allergies can avoid them, and provide toothpicks for easy picking.

Cultural Background

These parcels meld classic European ingredients into a distinctly festive American hors d'oeuvre. Filo pastry has origins in Middle Eastern and Balkan cuisines, while brie hails from France and cranberry sauce is a Thanksgiving and Christmas staple in the United States. Combining them reflects how holiday cooking often blends traditions — using a simple technique like wrapping fillings in thin pastry elevates familiar flavors and creates a new seasonal favorite.

Seasonal Adaptations

In winter, add a pinch of ground cinnamon or orange zest to the cranberry sauce for warmth. For spring gatherings, substitute cranberry with apricot preserve and top with toasted almonds for a lighter, fruit-forward bite. At autumn parties, swap almonds for toasted pecans and add a drizzle of maple syrup before serving. For a summer version, use a bright fruit compote such as raspberry or peach and finish with a sprinkle of lemon zest.

Meal Prep Tips

Assemble the parcels up to 24 hours before your event and refrigerate them on the baking sheets, lightly covered with plastic wrap. For longer prep, freeze the assembled parcels on the trays until solid, then store in labeled bags and bake from frozen when needed. Line sheets with parchment and assemble in batches to keep your work area organized; keep melted butter warm but not hot so it spreads easily. If you plan to transport, pack them in a shallow box lined with parchment and finish with a quick reheat at the host's oven.

These Cranberry and Brie Filo Crackers are a small, joyful celebration in every bite. They’re easy enough for a last-minute party yet special enough to become a holiday staple. Try them once and you may find yourself reaching for filo and brie at every festive gathering.