Cranberry Brie Filo Crackers (Print Version)
Creamy brie and cranberries wrapped in crisp filo pastry with almonds, ideal for holiday celebrations.
# Ingredients:
→ Main Ingredients
01 -
6 sheets frozen filo pastry, thawed
02 -
50 g butter, melted
03 -
250 g brie, cut into long slices
04 -
275 g cranberry sauce
05 -
1/4 cup almond flakes
06 -
1 tablespoon black sesame seeds
# Steps:
01 -
Preheat oven to 180°C (350°F). Line two baking trays with parchment paper and set aside.
02 -
Place thawed filo sheets on a flat surface. Divide the sheets lengthways into three strips, then cut each strip in half widthways to yield 36 squares.
03 -
Place one pastry sheet on a flat surface. Cover the remaining sheets with a damp towel to prevent drying. Brush the pastry sheet with melted butter. Place a slice of brie, 1 teaspoon of cranberry sauce, and 1 teaspoon of almond flakes at one end of the square, then roll up the pastry. Pinch both ends to form a cracker shape. Repeat for the remaining filo sheets.
04 -
Transfer the prepared filo crackers to the baking trays. Brush each cracker with the remaining melted butter, and sprinkle with black sesame seeds. Bake for 15-20 minutes or until golden brown.
05 -
Garnish with rosemary leaves or chives before serving.
# Helpful Notes:
01 -
Ensure filo sheets are completely thawed before use to avoid tearing.
02 -
Cover filo sheets with a damp towel at all times to prevent them from drying out and cracking.