Cranberry and Brie Filo Pastries
Crispy, flaky filo dough wrapped around a rich, creamy bite of melty Brie cheese and tart, sweet cranberries—these Cranberry and Brie Filo Pastries are a perfect little treat. The contrast…
Tip: save now, read later.
Crispy, flaky filo dough wrapped around a rich, creamy bite of melty Brie cheese and tart, sweet cranberries—these Cranberry and Brie Filo Pastries are a perfect little treat. The contrast between the delicate, golden filo layers and the smooth cheese with bursts of cranberry makes them really special. They look fancy but are surprisingly simple to make, which is always a bonus!
I love making these whenever I want to impress guests without spending hours in the kitchen. You can prepare the pastries ahead of time and pop them in the oven just before serving, which makes entertaining so much easier. I usually add a little drizzle of honey on top after baking for an extra touch of sweetness that balances the tart fruit perfectly.
These pastries are great with a glass of wine or as a snack during the holiday season. I’ve brought them to a few parties, and they always disappear quickly—people just can’t resist that delicious mix of textures and flavors. Plus, they’re super fun to share, which makes them a favorite in my house for any get-together.
Key Ingredients & Substitutions
Filo Pastry: Filo is the key for that light, flaky texture. Keep it covered with a damp towel while working to stop it from drying out. If you can’t find filo, puff pastry is a good thicker alternative but the texture will be different.
Brie Cheese: Brie gives a creamy, mild flavor that melts beautifully. Camembert works just as well, or for a sharper taste, try goat cheese or cream cheese mixed with herbs.
Cranberries: Fresh or frozen both work fine here. If you don’t have cranberries, try chopped dried cranberries or even raspberry jam for warmth and tartness.
Butter: Brushing melted butter onto filo helps it crisp up and adds richness. Olive oil can be used instead for a dairy-free option, though the flavor will change slightly.
How Do You Work with Filo Pastry Without It Drying Out or Tearing?
Filo is thin and delicate, so keeping it moist is key:
- Unroll filo carefully on a clean, dry surface.
- Cover all sheets you’re not using immediately with a damp kitchen towel to prevent drying.
- Brush each sheet gently but thoroughly with melted butter to keep layers separate and help them crisp.
- Handle sheets with care; fold gently rather than pulling or stretching to avoid tears.
If any small tears happen, just brush with butter and patch up with an extra layer on top—no need to worry. This method leads to beautifully golden, crispy pastries every time.
Equipment You’ll Need
- Baking sheet – provides a flat surface so the pastries bake evenly and don’t lose their shape.
- Parchment paper – stops the filo from sticking and makes cleanup easy.
- Small saucepan – for gently cooking the cranberry mixture until soft and flavorful.
- Pastry brush – perfect for brushing melted butter evenly over delicate filo layers.
- Sharp knife or pizza cutter – cuts filo sheets into neat squares without tearing.
Flavor Variations & Add-Ins
- Swap Brie for goat cheese to add a tangy kick that balances the sweet cranberries.
- Add chopped toasted pecans or walnuts inside for a nice crunchy texture contrast.
- Mix in a pinch of cinnamon or ground nutmeg with the cranberries for a warm, spiced note.
- Include a few fresh rosemary leaves in the cranberry filling to add a subtle herb aroma.
How to Make Cranberry and Brie Filo Pastries
Ingredients You’ll Need:
Main Ingredients:
- 8 sheets filo (phyllo) pastry, thawed if frozen
- 200g (7 oz) Brie cheese, cut into small cubes
- 1 cup fresh or frozen cranberries
- 2 tablespoons sugar
- 1 teaspoon lemon zest
- 1 tablespoon orange juice
- 2 tablespoons unsalted butter, melted (for brushing filo)
- 1 tablespoon sesame seeds or chopped walnuts (optional, for topping)
- Honey for drizzling (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare the cranberry filling, 15 minutes to assemble the pastries, and 15 to 20 minutes baking time. So, in total, plan for about 40 to 45 minutes from start to finish, including some cooling time before serving.
Step-by-Step Instructions:
1. Prepare the Cranberry Filling:
In a small saucepan over medium heat, combine the cranberries, sugar, lemon zest, and orange juice. Stir occasionally until the cranberries soften and burst, about 5 to 7 minutes. Remove the pan from heat and let the mixture cool down.
2. Prepare the Filo Layers:
Place one sheet of filo pastry on a clean, dry surface and gently brush it with melted butter. Layer a second sheet on top and brush again. Repeat this process until you have 4 layers stacked together.
3. Assemble the Pastries:
Cut the layered filo sheets into squares about 4 to 5 inches wide. Place a small cube of Brie cheese in the center of each square, then add a teaspoon of the cooled cranberry mixture over the cheese. Carefully bring the corners of each square up and pinch or fold them together to create a sealed pouch.
4. Bake the Pastries:
Place the wrapped pastries seam side down on a baking sheet lined with parchment paper. Brush each pastry lightly with the remaining melted butter, then sprinkle with sesame seeds or chopped walnuts if using. Bake in the preheated oven for about 15 to 20 minutes, or until the filo is golden brown and crisp.
5. Serve and Enjoy:
Remove the pastries from the oven and let them cool slightly. Before serving, you may drizzle them with honey for a touch of sweetness. Serve warm as an elegant appetizer or tasty snack.
Can I Use Frozen Cranberries for This Recipe?
Yes, frozen cranberries work perfectly! Just thaw them before cooking with sugar and citrus to make the filling. Cooking will soften and burst them nicely.
How Should I Store Leftover Filo Pastries?
Store leftovers in an airtight container in the fridge for up to 2 days. To reheat, warm them gently in a preheated oven at 350°F (175°C) for about 5-7 minutes to bring back the crispiness.
Can I Make These Pastries Ahead of Time?
Absolutely! Assemble the pastries and keep them covered in the fridge for a few hours before baking. Just add a few extra minutes to the baking time if they’re chilled.
What Can I Use Instead of Brie Cheese?
Camembert or a mild goat cheese are great substitutes. For a firmer texture, cream cheese mixed with herbs works well too and will still melt beautifully inside the filo.
