This recipe for Cranberry and Brie Filo Crackers has been my holiday secret for years. I first developed these when I wanted a classy yet fuss-free bite for a Christmas open house, and the combination of buttery, crisp filo with melting slices of brie and a bright hit of cranberry made everyone stop and ask for more. There is a memory of a snowy afternoon, the kitchen full of laughter, where the crackers disappeared before I finished plating them. That moment convinced me these small parcels belong at every festive table.

What makes these crackers special is the balance of textures and flavors: the fragile, ultra-crisp filo that shatters on the first bite, the luxurious creaminess of warm brie, the sweet-tart burst from cranberry sauce and the light crunch of flaked almonds. They look impressively polished but are surprisingly simple to make, and the method is forgiving if you follow a few careful handling tips. For parties, they are wonderful because they can be prepared in batches and finished in the oven just before guests arrive for maximum freshness.

Ingredients

• Filo pastry: 6 sheets of frozen filo, thawed according to package instructions. Look for high-quality brands with large, even sheets; keep the unused sheets covered with a damp towel to prevent drying.
• Butter: 3 1/2 tablespoons melted. Use unsalted butter so you can control seasoning, or salted if you prefer a slightly savory edge that contrasts with the cranberry.
• Brie: 9 ounces, cut into long thin slices. Choose a creamy, triple-cream or standard brie with a clean rind; younger brie melts beautifully without becoming oily.
• Cranberry sauce: about 1 1/4 cups. Jarred or homemade both work; I prefer whole-berry sauce for texture and visual appeal.
• Flaked almonds: 1/4 cup for crunch. Lightly toasted almonds add aroma; you can substitute sliced almonds if unavailable.
• Black sesame seeds: 1 tablespoon to finish and add a contrasting visual and nutty note.

Instructions

Prepare the oven and trays: Preheat the oven to 350 F. Line two baking sheets with parchment paper and set aside. Lining prevents sticking and makes it easy to transfer the fragile parcels. Use rims on your baking sheets to keep everything stable when moving in and out of the oven. Cut the filo: Place thawed filo sheets on a clean, dry flat surface. Keep remaining sheets covered with a slightly damp towel. Cut each sheet into thirds lengthwise and then in half widthwise to produce 36 roughly equal squares. Work quickly to prevent drying and tear the towel to just dampen; wet filo will become sticky and tear. Fill and roll: Brush one filo square lightly with melted butter. At one end of the square place a thin slice of brie, about 1 teaspoon cranberry sauce, and approximately 1 teaspoon of flaked almonds. Roll the filo tightly over the filling and pinch both ends to form a cracker shape. If the sheet tears, overlap with a second buttered sheet to reinforce. Repeat for remaining squares, keeping assembled parcels on the prepared trays. Finish and bake: Brush the assembled crackers with remaining melted butter and sprinkle evenly with black sesame seeds. Bake on the middle rack for 15 to 20 minutes or until the filo is deep golden and crisp. Rotate trays at the 10-minute mark for even coloring. Watch closely during the last five minutes because filo can burn quickly once it browns. Rest and serve: Allow crackers to rest on the tray for 3 to 5 minutes after removing from the oven to let the brie settle. Serve warm or at room temperature; they are best the day they are baked, when filo retains its crispness.

Storage Tips

Store uneaten crackers in an airtight container at room temperature for up to 24 hours to retain the best crispness. If you need to keep them longer, refrigerate in a single layer with parchment between layers for up to 2 days; bring to room temperature and re-crisp in a 325 F oven for 3 to 5 minutes before serving. To freeze unbaked parcels, arrange them in a single layer on a tray until firm, then transfer to a freezer bag with parchment between layers; they keep well for up to one month. Bake from frozen adding 4 to 6 extra minutes to the baking time and watch the color closely.

Ingredient Substitutions

Swap brie for camembert for a slightly earthier flavor or use a mild goat cheese log for a tangier profile; slice thinly so it melts evenly. Replace flaked almonds with toasted pecans or walnuts for a different crunch; if you need to avoid tree nuts, use pumpkin seeds or omit the nuts entirely and add a tiny pinch of sea salt inside for texture. For a vegan option substitute dairy-free cheese and coconut oil or vegan butter for brushing, though results will differ slightly in melt and flavor. Use homemade cranberry relish if you prefer a fresher texture and less sweetness.

Serving Suggestions

Serve these parcels on a wooden board with sprigs of fresh rosemary for a festive presentation. They pair beautifully with a chilled glass of sparkling wine or a fruity red such as pinot noir. Complement with small bowls of extra cranberry sauce, fig jam or grainy mustard for guests who like to customize each bite. For a full holiday spread, place them alongside roasted nuts, marinated olives and thinly sliced cured meats if you are offering charcuterie; the parcels act as a perfect bridge between cheese and sweeter elements.

Cultural Background

While not hailing from a single traditional cuisine, these parcels are inspired by European uses of filo dough paired with cheese and jam-like preserves. Filo-style pastries appear across Mediterranean and Balkan cooking, from sweet baklava to savory burek. Combining brie and fruit is a classic French and English practice at the end of meals, and translating that idea into small filo parcels creates an elegant appetizer that nods to both French dairy traditions and broader European pastry techniques.

Seasonal Adaptations

In winter use cranberry or spiced pear preserves to echo seasonal flavors. In spring or summer swap cranberry for apricot preserves and add a small basil leaf for brightness. For autumn gatherings, substitute cranberry sauce with apple butter and a dusting of cinnamon on the top before baking. Small swaps in preserves and nuts allow this basic method to follow the seasons while maintaining the same assembly and baking technique.

Meal Prep Tips

Assemble parcels up to 12 hours ahead and keep them covered in the refrigerator on a tray. If you plan to freeze, assemble and flash-freeze on a tray for 30 minutes, then transfer to a freezer bag. Label the bag with the baking temperature and estimated additional time to bake from frozen. For parties, bake in batches and keep completed crackers on a warmed tray in a low oven at 200 F for up to 20 minutes while other trays finish so they remain warm without overbaking.

These small parcels are a testament to how a few thoughtful ingredients and careful technique can produce something memorable. They invite sharing and conversation, and they are the kind of recipe that becomes part of family tradition. I hope you enjoy making and sharing them as much as I have.