Description
These Cranberry Brie Filo Crackers are an elegant and delicious appetizer perfect for holiday gatherings or any special occasion. Crisp, flaky filo pastry envelopes a delightful combination of creamy brie, sweet-tart cranberry sauce, crunchy almond flakes, and nutty black sesame seeds. Easy to prepare and baked to golden perfection, these bite-sized crackers make a beautiful addition to any cheese board or party platter.
Ingredients
Scale
Pastry
- 6 sheets frozen filo pastry, thawed
- 50g butter, melted
Filling & Topping
- 250g brie, cut into long slices
- 275g cranberry sauce
- ¼ cup flaked almonds
- 1 tablespoon black sesame seeds
Instructions
- Prepare Workspace and Ingredients: Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper. Thaw the filo pastry sheets and keep any unused sheets covered with a damp towel to prevent drying out. Melt the 50g of butter, slice the chilled brie into small, long pieces, and gather the cranberry sauce, flaked almonds, and black sesame seeds ready for assembly.
- Layer Filo Sheets: Place one filo sheet flat on your work surface and lightly brush it with melted butter. Lay a second filo sheet on top and brush it with butter as well. These two buttered sheets will form the base for each cracker.
- Add Filling: Spoon approximately 1.5 teaspoons of cranberry sauce onto the layered filo, positioning it about 1 inch from the short edge and leaving about 1.5 inches clear on the long sides. Arrange the brie slices neatly over the cranberry sauce. Sprinkle flaked almonds and black sesame seeds evenly over the top for both flavor and texture.
- Fold and Roll Crackers: Fold the short edge of the filo closest to the filling over the cranberry and brie mixture. Begin rolling the filo tightly into a log shape. When you reach the halfway point, fold the long edges inward toward the center to create a neat packet and continue rolling until you have a compact log.
- Slice and Arrange: Using a sharp knife or pizza cutter, slice the filo log into individual cracker-sized pieces approximately 1.5 to 2 inches thick. Carefully transfer the sliced pieces onto the prepared baking sheets, spacing them apart to allow even baking. Repeat the layering, filling, rolling, and slicing process until all filo sheets and fillings are utilized.
- Bake to Golden Perfection: Place the baking sheets in the preheated oven and bake the crackers for 12 to 18 minutes or until the filo pastry is puffed, beautifully golden brown, and crisp. Keep an eye on them as baking times may vary slightly depending on your oven.
- Cool and Serve: Remove the crackers from the oven and allow them to cool on the baking sheets for about 5 minutes. Transfer them to a wire rack to cool completely. Serve warm or at room temperature for optimal crispness. Store any leftovers in an airtight container at room temperature for 1 to 2 days, and reheat in a 300°F (150°C) oven for 5 to 7 minutes to refresh the crisp texture.
Notes
- Keep filo sheets covered with a damp towel to prevent them from drying out and becoming brittle.
- Be gentle when brushing butter to avoid tearing the delicate filo sheets.
- For a balanced flavor, use a good quality cranberry sauce—homemade or store-bought.
- You can substitute flaked almonds with other nuts such as pistachios or walnuts for variation.
- These crackers are best enjoyed fresh but can be refreshed in the oven to regain crispiness.
- Handle the rolled filo carefully when slicing to avoid cracking or crushing the layers.
