This appetizer has been my favorite party trick for years: delicate filo crackers stuffed with creamy Brie, a bright spoonful of cranberry sauce, and a little crunch from flaked almonds. I first put these together one December when I needed a make-ahead nibble that felt festive but didn't take over my whole evening. They’re the sort of thing that disappears in minutes — friends always comment on the contrast between the paper-thin, buttery pastry and the warm, slightly oozing cheese with a burst of cranberry. What makes this version special is the balance: the fruitiness of the cranberry offsets the rich Brie, while the toasted almond flakes add texture. The crackers are surprisingly simple to assemble — the only finicky part is handling the filo — and because they can be prepared in stages they work brilliantly for hosting. I’ve learned a few tricks over the years to keep the pastry from tearing and to make sure each cracker bakes evenly and turns out golden and crisp.

Ingredients

• Filo pastry (6 sheets): Use good-quality frozen filo — the thinness is key for that crisp, shattering bite. Thaw in the fridge overnight or on the counter for 30 minutes until pliable, and keep unused sheets covered with a damp towel to prevent drying.
• Butter (3 1/2 tablespoons), melted: Brushing the pastry with butter gives color and crispness. I prefer unsalted butter so I can control seasoning; if you use salted, omit extra salt elsewhere.
• Brie (about 9 ounces), cut into long slices: Choose a creamy wheel with a white rind — I like Président or a local artisan Brie for its texture. Thinner slices melt faster and prevent bursting through the filo.
• Cranberry sauce (1 1/4 cups): Homemade or jarred works — whole-berry sauce gives texture and visual appeal. If very runny, drain slightly on a spoon so it doesn’t leak through the pastry.
• Flaked almonds (1/4 cup): Adds crunch and a buttery counterpoint to the Brie. Use unroasted flaked almonds for a delicate texture; toast lightly if you prefer a deeper flavor.
• Black sesame seeds (1 tablespoon): For a striking finish and subtle nuttiness — white sesame or poppy seeds are fine substitutes.

Instructions

Step 1 — Preheat and prepare: Preheat the oven to 350°F (180°C). Line two baking trays with parchment paper and set aside. Have a damp towel ready to cover the filo sheet stack so the exposed sheets don’t dry out while you work. Step 2 — Cut the filo: Place a thawed filo sheet on a dry work surface and brush lightly with melted butter. Cut each sheet lengthwise into three strips, then cut each strip in half across the width so each sheet becomes six squares; with six sheets you’ll yield 36 small squares. Keep the remainder covered while you assemble. Step 3 — Assemble the crackers: Working with one square at a time, brush it with a little melted butter, then place a thin slice of Brie near one end. Add about 1 teaspoon cranberry sauce and 1 teaspoon flaked almonds on top of the cheese. Roll the filo away from you, then gently pinch both ends to create a cracker shape. Repeat until all squares are filled. If a sheet tears, use a second buttered sheet wrapped around the first for reinforcement. Step 4 — Finish and bake: Place the filled crackers on the lined trays with seam-side down. Brush with remaining melted butter and sprinkle the tops with black sesame seeds. Bake for 15–20 minutes until puffed and golden—watch toward the end so the sesame seeds don’t scorch. The Brie should be warmed through and slightly oozy. Step 5 — Cool and serve: Allow crackers to cool on the tray for 5 minutes so the pastry firms slightly; transfer to a wire rack if you need faster cooling. Serve warm or at room temperature — they’re best the day they’re baked but can be reheated briefly in a warm oven.

Storage Tips

These crackers are best eaten the day they’re made. If you need to store them, cool completely and place in a single layer in an airtight container at room temperature for up to 24 hours. For longer storage, refrigerate up to 3 days — bring to room temperature and refresh in a 325°F (160°C) oven for 6–8 minutes to restore crispness. To freeze, assemble but don’t bake: flash-freeze on a tray for 30 minutes, transfer to a freezer bag and store up to 1 month. Bake from frozen, allowing an extra 4–6 minutes of cooking time and watching closely for color.

Ingredient Substitutions

If you need to avoid dairy, replace Brie with a firm plant-based cheese that melts nicely or use a roasted butternut squash purée thickened with a bit of cream alternative. For nut-free or sesame-free diets, swap flaked almonds for toasted breadcrumbs or crushed pretzels for crunch and omit sesame seeds, replacing with poppy or nigella seeds if tolerated. Gluten-free filo is less common — for a gluten-free bite, consider mini phyllo shells made from alternative flours or bake Brie on gluten-free crackers topped with cranberry. Camembert, aged goat cheese or a young Wensleydale with fruit can be used for different flavor profiles.

Serving Suggestions

Arrange crackers on a long platter with fresh herbs like thyme or rosemary sprigs for a fragrant presentation. Pair with a light-bodied white wine such as Pinot Gris or a sparkling Prosecco to cut through the richness. Offer small ramekins of extra cranberry sauce and a bowl of mixed nuts for variety. These are perfect as a starter before a formal meal, on a cocktail table, or as part of a festive cheese board paired with crusty bread and pickled vegetables.

Cultural Background

While not tied to a single traditional cuisine, the combination of fruit and soft-ripened cheese is a classic European comfort — think French cheese boards and British Christmas chutneys served with cheeses. Using filo pastry to encase cheese nods to Middle Eastern and Balkan techniques where delicate, layered pastries are common. This recipe is a holiday-friendly adaptation that merges these influences into an easy, shareable bite that feels celebratory without being fussy.

Seasonal Adaptations

In winter, the tartness of cranberry is ideal, but you can swap it seasonally: in late summer use a blackberry or fig jam; in autumn try spiced apple butter with a pinch of cinnamon. For a spring brunch, replace cranberries with apricot preserves and scatter pistachios rather than almonds. A splash of citrus zest mixed into the cranberry adds brightness during holidays and helps cut buttery richness.

Meal Prep Tips

Assemble crackers up to 24 hours ahead and store uncooked on a tray covered loosely with plastic wrap in the refrigerator; brush with butter right before baking for best color. If you’re preparing for a party, bake in batches and keep finished crackers on a warm platter set over a low oven (turned off) to keep them crisp for about an hour. For transport, layer between sheets of parchment in a shallow box so they don’t crush.

Final note: this recipe is sponsored by Mediterranean Supermarket — I sourced my Brie and almonds there and found excellent filo quality that made assembly easier. Visit natasharecipes.com for more festive bites and printable ingredient lists. Happy baking and enjoy sharing these little crunchy, creamy parcels with friends and family.