cranberry brie filo crackers (Print Version)
Filo parcels with brie, cranberry, almonds, and sesame. Golden, crisp, and ideal for entertaining or holiday tables.
# What You'll Need:
→ Filo Pastry
01 -
12 frozen filo pastry sheets, thawed
→ Dairy
02 -
8 ounces brie cheese, cut into 36 slices
→ Filling and Topping
03 -
6 tablespoons cranberry sauce
04 -
6 tablespoons sliced almonds
05 -
2 tablespoons black sesame seeds
→ Fat
06 -
6 tablespoons unsalted butter, melted
# Steps to Follow:
01 -
Preheat oven to 350°F. Line two baking trays with parchment paper.
02 -
Divide thawed filo sheets into thirds lengthwise, then cut each strip in half crosswise to create 36 squares. Keep unused sheets covered with a damp towel to prevent drying.
03 -
Place one filo square on the work surface. Lightly brush with melted butter using a pastry brush.
04 -
Place a slice of brie at one end of the pastry square, top with 1 teaspoon cranberry sauce and 1 teaspoon sliced almonds.
05 -
Roll the pastry from the filled end to the opposite end. Pinch both ends tightly to seal and form a cracker shape.
06 -
Transfer crackers to prepared baking trays. Brush tops with remaining melted butter and sprinkle with black sesame seeds.
07 -
Bake for 15 to 20 minutes until pastry is golden brown and crisp, checking at the 15-minute mark to prevent overbaking.
08 -
Serve warm for best texture and flavor.
# Additional Notes:
01 -
Keep filo sheets covered with a damp towel while working to prevent them from drying out.
02 -
To prepare ahead, assemble unbaked crackers and freeze on a tray. Transfer to freezer bags and bake from frozen, adding 2-3 minutes to baking time.
03 -
Reheat leftovers in a 300°F oven for 5-7 minutes to restore crispiness.