This cranberry and brie filo crackers idea has been my go-to holiday starter for years and it surfaced during an especially busy December when I wanted something that felt indulgent but that I could assemble while catching up with guests. The combination of warm, melting brie, a bright spoonful of cranberry sauce and a whisper of toasted almond tucked into a crisp, buttery filo wrapper delivers the kind of bite that sparks conversation. It’s surprisingly simple to put together, but the textures and flavors create the impression of a much more elaborate dish.

I first tested this version with store-bought cranberry sauce and a wedge of creamy brie I picked up from a local cheesemonger. The first tray I popped into the oven vanished before I could refill it, and ever since these crackers have become my unofficial party litmus test—if they disappear quickly, the party is going well. What makes them special is the contrast: paper-thin, flaky pastry, molten cheese, punchy fruit glue and the tiny crunch of almond. They are elegant, portable and perfect for the holidays or any gathering where you want a small, impressive bite.

Ingredients

• Filo pastry (6 sheets): Use good-quality frozen filo sheets from a trusted brand and thaw them in the refrigerator overnight or at room temperature for 30–40 minutes. Sheets should be pliable but cool so they do not tear easily.
• Butter (3 1/2 tablespoons melted): Unsalted is best so you can control seasoning; melt gently and keep warm to brush on each sheet. I prefer European-style butter for its higher butterfat and richer flavor.
• Brie (9 ounces): Choose a young, creamy brie rather than an aged, crumbly variety; cut into long slices about 1/4-inch thick so it melts evenly without oozing excessively.
• Cranberry sauce (1 1/4 cups): Store-bought or homemade both work; look for a sauce with whole berries and bright acidity. If using homemade, reduce added sugar slightly to avoid cloying bites.
• Almond flakes (1/4 cup): Provides a light crunchy texture; use sliced or flaked almonds and toast them briefly for extra aroma if you have time.
• Black sesame seeds (1 tablespoon): For a visual finish and nutty undertone; white sesame can substitute if preferred.

Instructions

Preheat and prepare trays:Preheat your oven to 350°F (180°C). Line two baking sheets with parchment paper and set aside. Keep a clean, dry tea towel on your work surface — filo is delicate and dries out quickly.Divide and butter the sheets:Place a thawed filo sheet on a flat surface and cover the remaining sheets with a damp (not wet) towel to prevent drying. Cut each sheet into thirds lengthwise and then in half across, yielding 36 roughly square pieces. Brush the top of the working sheet lightly with melted butter — an even but light coating prevents the pastry from becoming greasy while ensuring it browns beautifully.Assemble crackers:At one short end of the pastry square place a 1/4-inch slice of brie, a teaspoon of cranberry sauce and about a teaspoon of almond flakes. Do not overfill or the pastry will leak. Roll the pastry up tightly from the filled end toward the opposite edge and pinch the ends to resemble a cracker. Repeat until all squares are filled. If sheets tear, use two buttered sheets for extra strength.Finish and bake:Transfer the formed crackers to the prepared baking sheets, spacing them comfortably. Brush each with a little more melted butter and sprinkle with black sesame seeds. Bake for 15–20 minutes or until the pastry is deep golden and crisp — rotate trays halfway for even coloring. Look for bubbling cheese at the seams as a cue that fillings are warm and melty.Cool and serve:Allow crackers to cool for 5 minutes on the tray to let the cheese settle slightly, then transfer to a wire rack. Serve warm or at room temperature with extra cranberry sauce on the side for dipping.

Storage Tips

Store leftover crackers in an airtight container at room temperature for up to 24 hours to keep the pastry crisp. If you need to refrigerate (for example, if left over with moist toppings), place paper towels between layers to absorb moisture and reheat in a 325°F (160°C) oven for 5–7 minutes to refresh crispness. For longer storage, assemble without baking and freeze on a single tray until firm, then pack into resealable bags for up to 3 months; bake from frozen, adding 3–5 minutes to the bake time and watching closely for coloring.

Ingredient Substitutions

If you have dietary needs, swap the brie for a dairy-free melting cheese alternative — look for a cashew-based brie-style product for closest match. Replace almonds with toasted pumpkin seeds for a nut-free version, and use tahini or toasted sesame substitutes sparingly if avoiding sesame seeds. For a sweeter profile, try a spoonful of orange marmalade instead of cranberry sauce; for a savory twist, caramelized shallot jam makes an excellent alternative.

Serving Suggestions

Serve these as part of a holiday platter alongside prosciutto-wrapped fruit, marinated olives and a selection of crackers. Pair with a crisp white wine like Sauvignon Blanc or a light sparkling wine to cut through the richness of the cheese. Garnish the platter with fresh rosemary sprigs and extra almond flakes for color. For a brunch or tea service, arrange the crackers on tiered servers with small forks of extra cranberry sauce nearby.

Cultural Background

While there’s no single origin story for this format, the combination of fruit and creamy cheese has long been a favorite in European holiday cooking — think francophone pairings of cheese with preserved fruit. Wrapping cheese in delicate pastry has parallels across cultures, from Balkan burek to French en-croute techniques; here the filo provides a lighter, flakier take that works beautifully for small, festive bites.

Seasonal Adaptations

In winter replace cranberry with fig jam and swap almond flakes for walnuts for autumnal warmth. In spring, use rhubarb compote or strawberry preserves with a herb-cheese like Boursin for a brighter note. For summer al fresco gatherings, make mini versions with slices of ripe peach and a scatter of basil leaves for a sweet-savory variation.

Meal Prep Tips

Assemble trays of crackers up to 6 hours ahead and keep them covered in the refrigerator; bring to room temperature before baking to help the pastry heat evenly. If prepping for a large gathering, freeze finished rolls on a tray and then store in airtight bags — you can bake batches on demand to ensure every guest gets a hot, crisp cracker. Use shallow, rimmed baking sheets for even browning and rotate trays halfway through baking.

These cranberry and brie filo crackers are modest to make yet impressive to serve; they reward a small amount of care with maximum delight. Try them at your next holiday gathering and then experiment with different preserves and nuts to find your perfect combination — sharing them will quickly become one of your favorite hosting traditions.