Cranberry and Brie Filo Pastries are a delightful little treat that combines the creamy richness of Brie cheese with the bright, tart pop of cranberry sauce, all wrapped up in crisp, flaky filo dough. These pastries are perfect for when you want something a bit special but still easy to make. The contrast of textures is what really makes these stand out—the buttery layers of filo outside, a gooey center, and the burst of cranberry flavor that’s just right.
I love making these for holidays or get-togethers because they feel fancy but come together quickly. A little tip I’ve learned is to brush each filo layer with melted butter to get that golden, extra crispy finish that everyone loves. It’s so rewarding to watch these bake and fill your kitchen with the kind of smells that make you smile even before you take a bite.
Whenever I serve these, I like to keep it simple—maybe with a handful of nuts or a light salad on the side—because the pastries themselves are full of flavor and richness. They’re a huge hit every time I bring them out, whether as an appetizer or party snack. Plus, they’re perfectly sized for sharing, which makes them an easy crowd-pleaser that always gets people chatting about how good they are!
Key Ingredients & Substitutions
Filo Pastry: This is the star for that flaky, crispy texture. If you can’t find filo, puff pastry works too but gives a different, softer bite. Just keep it thin!
Brie Cheese: Brie adds creamy, mild richness. Camembert or even a mild goat cheese can substitute nicely if you want a twist or can’t get Brie.
Cranberry Sauce: Fresh cranberry sauce gives a lovely tart pop. You can use store-bought sauce or homemade jam. If cranberries aren’t available, try raspberry or cherry preserves.
Butter: Brushing butter on filo sheets keeps them crisp and golden. For a dairy-free option, use olive oil or a vegan butter spread.
Herbs & Garlic: Fresh rosemary or thyme add a nice earthy note that complements Brie. Garlic on top adds flavor but is optional. Feel free to skip or swap with chives or parsley.
How Do I Fold Filo Pastries Into Perfect Triangles?
Folding filo into neat triangles can be tricky at first, but these steps help:
- Start with layered filo sheets brushed with butter to keep them flexible and prevent cracking.
- Cut into long strips to make manageable folding widths.
- Place the filling near one end, not too much or it may leak out.
- Fold one corner over to form a triangle, then keep folding the same way along the strip, like folding a flag.
- If the filo is fragile, use a little water or butter to “glue” the edges as you fold.
- Don’t rush—fold gently but firmly to keep the shape tight.
Once you get the hang of it, folding becomes quick and results in crispy, beautiful pastries that hold their shape well in the oven.
Equipment You’ll Need
- Baking tray – a flat tray lined with parchment paper helps the pastries bake evenly and prevents sticking.
- Pastry brush – perfect for brushing melted butter onto filo layers to get that crispy, golden finish.
- Sharp knife or pizza cutter – makes cutting filo sheets into neat strips much easier and faster.
- Mixing bowl – handy for gently mixing your herbs or combining fillings before assembling.
Flavor Variations & Add-Ins
- Swap Brie for cream cheese and add chopped walnuts for a milder, crunchier bite.
- Use fig jam instead of cranberry for a sweeter, less tart pastry.
- Mix in cooked spinach or sautéed mushrooms with the cheese for an earthier filling.
- Add a sprinkle of cinnamon or nutmeg to the cranberry sauce for warm spice notes during fall or winter occasions.
Cranberry and Brie Filo Pastries
Ingredients You’ll Need:
For the Pastry:
- 6 sheets filo pastry
- 3 tbsp unsalted butter, melted (for brushing)
For the Filling:
- 150g Brie cheese, rind removed and cut into small pieces
- ½ cup cranberry sauce (or fresh cranberries cooked down with sugar)
- 1 tsp fresh rosemary or thyme, finely chopped
- Salt and cracked black pepper, to taste
- 1 small garlic clove, finely minced (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 15-20 minutes to bake. Plan for roughly 35 minutes total including prep and cooking time, making it a quick and easy appetizer or snack option.
Step-by-Step Instructions:
1. Prepare Your Oven and Workspace:
Preheat your oven to 190°C (375°F) and line a baking tray with parchment paper to prevent sticking and ensure easy cleanup.
2. Layer and Cut the Filo:
Place one sheet of filo pastry on a clean surface. Brush it lightly with melted butter, then add another sheet on top and brush again. Repeat until you have three layers of filo. Cut these layered sheets into three long strips about 8 inches wide.
3. Fill and Fold the Pastries:
At one end of each filo strip, place a small spoonful of Brie cheese and cranberry sauce. Sprinkle lightly with salt, pepper, and herbs. Fold the filo over the filling to form a triangle, then continue folding the triangle along the strip until completely sealed.
4. Prepare for Baking:
Place each triangle on your baking tray. Brush the tops with melted butter and sprinkle with minced garlic and extra herbs if you like. This extra touch gives a beautiful aroma and flavor.
5. Bake and Serve:
Bake the pastries for 15-20 minutes or until they turn golden brown and crispy. Remove them from the oven and allow to cool briefly before serving. For extra flavor, serve with additional cranberry sauce on the side.
Enjoy your delicious cranberry and Brie filo pastries warm, perfect for sharing as a tasty appetizer or festive snack!
Can I Use Frozen Filo Pastry for This Recipe?
Yes, you can! Just make sure to thaw it completely in the refrigerator overnight and handle the sheets gently to avoid tearing.
How Should I Store Leftover Pastries?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat them in a warm oven for a few minutes to bring back the crispiness.
Can I Substitute the Cranberry Sauce?
Absolutely! Feel free to use other fruit preserves like fig, raspberry, or cherry jam for a different but equally delicious twist.
Is There a Dairy-Free Option?
Yes, you can swap Brie for a dairy-free cheese alternative and use vegan butter or olive oil to brush the filo for a dairy-free version.