This Cranberry and Brie Filo Crackers recipe has been my go-to holiday starter for years. I first made these on a snowy December afternoon when friends dropped by unannounced; the flaky pastry, warm melting cheese and bright cranberry popped in every bite and turned a simple gathering into an instant celebration. They’re not your ordinary Christmas crackers — each little parcel combines textures and flavors that feel luxurious but are surprisingly easy to assemble.

What I love most is the balance: the pillowy, ultra-thin filo wraps a creamy, slightly tangy wedge of brie with a spoonful of cranberry sauce and a sprinkle of flaked almonds for crunch. The crackers bake quickly at 350°F and brown to a golden, crisp finish while the brie just begins to ooze — a perfect contrast of crunchy pastry and molten cheese. These make great appetizers for holiday parties, a special snack with wine, or an elegant finger food for small celebrations.

Ingredients

• Filo pastry: Use 6 sheets of frozen filo, thawed fully in the fridge overnight or on the counter for 30–60 minutes; choose a well-known brand and handle sheets gently as they tear easily.
• Butter: 3 1/2 tablespoons melted butter to brush between layers and produce a deep golden, crisp finish; use unsalted to better control seasoning.
• Brie: 9 ounces of brie, rind-on, cut into long thin slices about 1/4-inch thick; a double-cream brie gives creamier melt while a classic brie delivers a firmer texture.
• Cranberry sauce: About 1 1/4 cups (roughly 10 ounces) of good-quality cranberry sauce, either homemade or jarred; look for whole-berry sauce for texture and visual appeal.
• Flaked almonds: 1/4 cup sliced or flaked almonds for crunch — toast lightly if you want added nuttiness (watch closely to avoid burning).
• Black sesame seeds: 1 tablespoon for sprinkling on top; they add visual contrast and a hint of toasty sesame flavor.

Instructions

Preheat and prepare:Preheat the oven to 350°F (180°C) and line two baking trays with parchment paper. Position a rack in the center so heat circulates evenly. Keep a small bowl of melted butter and a pastry brush nearby for quick brushing. Make sure your work surface is dry — any moisture will make filo sheets stick and tear.Cut the filo:Lay one filo sheet flat on the work surface and keep the remaining sheets under a clean, slightly damp kitchen towel to prevent drying. Cut each sheet into thirds lengthwise, then in half across the width so each sheet yields six rectangles — for 6 sheets you’ll end up with 36 small squares. Work quickly but gently: filo is extremely delicate.Assemble the parcels:Place a single filo square on the counter and brush lightly with melted butter. At one short end, place a slice of brie (about 1/2-inch wide), add 1 teaspoon of cranberry sauce, and sprinkle 1 teaspoon of flaked almonds. Roll the pastry over the filling, then pinch and tuck the ends to create a little cracker shape. Repeat until all squares are filled. For extra insurance against leaks, use two buttered sheets per parcel — this reduces the chance the filling will escape during baking.Finish and bake:Arrange the assembled parcels seam-side down on the prepared trays, leaving a little space between them. Brush tops with remaining melted butter and sprinkle evenly with black sesame seeds. Bake 15–20 minutes until the pastry is a deep golden brown and crisp; rotate trays halfway through if your oven runs unevenly. The brie should be softened and slightly oozing but not fully spilled out.Cool and serve:Remove from oven and let cool 3–5 minutes on the tray — this allows the cheese to set slightly and makes them easier to pick up. Serve warm for the best contrast between crisp pastry and melted brie. These are lovely with a glass of sparkling wine or a light red.

Storage Tips

Leftovers keep best if stored in a single layer in an airtight container in the refrigerator for up to 2 days. Reheat on a baking sheet at 325°F until crisp again (about 6–8 minutes) rather than using a microwave, which will make the pastry soggy. For longer storage assemble unbaked parcels and freeze them on a tray until solid, then transfer to a freezer-safe bag; bake from frozen, adding 3–6 minutes. Look for a uniformly golden color and a crisp snap as indicators they are reheated properly.

Ingredient Substitutions

If you need to adapt, use a plant-based brie alternative for a dairy-free version — look for a creamy, melty variety. For nut-free guests, replace flaked almonds with toasted pumpkin seeds or omit entirely; they still have great texture. To make this gluten-free, substitute gluten-free phyllo sheets if you can source them; note texture can be slightly different. If you prefer a sharper contrast, swap cranberry sauce for a spoonful of fig jam or apricot preserves for a sweet-savory profile.

Serving Suggestions

Serve warm on a wooden board or slate with small forks or toothpicks for easy picking. Pair with sparkling wine, a light pinot noir or a citrusy white. Garnish the platter with extra fresh cranberries and rosemary sprigs for a festive touch. These also pair well with a charcuterie offering — place alongside prosciutto, quince paste and crusty bread for a show-stopping starter course.

Cultural Background

While not a traditional recipe tied to a single region, these parcels borrow from European pastry techniques — thin layered pastry wrapped around savory fillings — and combine flavors commonly seen in North American holiday menus, such as brie and cranberry. The concept of small pastry-wrapped morsels dates back centuries across many cuisines; this version modernizes that idea into a festive appetizer that reflects the holiday flavors many families associate with Christmas gatherings.

Seasonal Adaptations

In winter use classic cranberry sauce and toasted almonds for a holiday feel. For spring or summer occasions swap cranberry for a peppery rhubarb compote or a fresh strawberry balsamic jam and use pistachios for color. During autumn serve with cider-braised apples and pecans, and in cold months add a sprinkle of flaky sea salt to balance the sweetness of the preserves.

Success Stories

Readers often tell me these are the first items gone at parties. One reader wrote that she assembled dozens for a holiday cocktail hour and guests kept asking if they were store-bought — a high compliment. At another family Christmas my niece declared these her 'favorite grown-up cookie,' and now she requests them every year. Small practical tweaks — double-layering the filo at the ends and using room-temperature brie — have stopped leaks and made the recipe foolproof.

Meal Prep Tips

Make assembly a group activity: enlist a friend to brush and another to fill and roll. Prepare the filling components the day before — slice the brie and portion the cranberry sauce into teaspoons — then assemble and refrigerate on trays. For events, bake in batches so the oven remains at a steady temperature. Use parchment-lined trays for easy clean up and to prevent fragile bottoms from sticking.

These Cranberry and Brie Filo Crackers are small delights that bring warmth, crunch and seasonal flavor to any gathering — try them once and they’ll likely become a holiday staple in your home too.