Cranberry and Brie Filo Pastries are little pockets of crispy, flaky filo dough filled with creamy, melty Brie cheese and a sweet-tart cranberry sauce. The combination of buttery pastry, rich cheese, and bright fruit creates a delicious mix of textures and flavors that make these pastries perfect for any time you want a special treat.
I love making these pastries when I want something a bit fancy without too much fuss. The filo dough might feel tricky at first, but once you get the hang of layering it carefully, the result is so worth it — golden, crackly, and just the right amount of flaky. The Brie melts down beautifully inside, while the cranberry adds a fresh zing that keeps each bite interesting.
These pastries are great for sharing at holiday gatherings or as an appetizer at a casual dinner party. I like to serve them warm right out of the oven with a simple green salad or maybe some toasted nuts on the side. They always disappear fast and never fail to get compliments, which makes me want to bake them again and again!
Key Ingredients & Substitutions
- Filo Pastry
- This delicate pastry is what gives the triangles their crispy, 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 can work, but the texture will be different—softer and less crisp.
- Brie Cheese
- Brie melts beautifully inside the pastry, adding richness and creaminess. You can substitute Camembert or a mild goat cheese if you prefer a tangier flavor. Avoid very runny Brie as it might leak during baking.
- Cranberries
- Fresh or frozen cranberries both work well here. The tartness of cranberries balances the richness of Brie nicely. If you don’t have cranberries, try chopped dried cranberries soaked in a little water or orange juice to soften.
- Butter
- Brushing the filo layers with melted butter helps them crisp up golden and add a lovely flavor. For a lighter or dairy-free option, use olive oil or a butter substitute, but the taste will be slightly different.
- Oats or Sesame Seeds
- Adding a sprinkle on top adds a nice crunch and look. Use what you have on hand; poppy seeds or chopped nuts could be fun alternates too!
How Do I Fold Filo Pastry Into Perfect Triangles Without Tearing?
Folding filo can feel tricky because it’s very thin and delicate. Here’s my method to fold neat triangles that hold together during baking:
- Lay two filo sheets on top of each other, brushing each with melted butter. This layering adds strength.
- Cut the layered sheets into strips about 3 inches wide for easy folding.
- Place your filling near one end of the strip, leaving space to fold.
- Fold the corner over the filling to form a triangle.
- Keep folding the triangle over itself along the strip like folding a flag, making sure to keep the edges tight so the filling won’t fall out.
- If you get a small flap left at the end, tuck it inside the folds or brush the edge with butter to seal it.
Handle the filo gently and keep unused sheets covered with a towel while you work so they stay moist and don’t crack. Take your time folding, and remember practice makes perfect!
Equipment You’ll Need
- Baking sheet – perfect for holding the filo pastries as they bake evenly and crisp up nicely.
- Parchment paper – stops the pastries from sticking and makes cleanup easy.
- Pastry brush – helps you coat filo sheets with melted butter evenly for that golden, flaky finish.
- Sharp knife or pizza cutter – makes cutting filo sheets into neat strips quick and clean.
- Mixing bowls – handy for preparing the cranberry filling and handling the Brie pieces.
Flavor Variations & Add-Ins
- Swap Brie for goat cheese or feta for a tangier flavor and creamier texture.
- Add chopped toasted walnuts or pecans inside for extra crunch and nutty depth.
- Mix fresh rosemary or thyme into the cranberry filling for a fragrant herbal note.
- Try adding a few spoonfuls of caramelized onions with the Brie for a sweeter, richer filling.
Cranberry and Brie Filo Pastries
Ingredients You’ll Need:
For The Pastries:
- 8 sheets filo (phyllo) pastry
- 150g Brie cheese, cut into small pieces
- ½ cup fresh or frozen cranberries (thawed and drained if frozen)
- 2 tbsp cranberry sauce or jam (optional, for sweetness)
- 2 tbsp honey (optional)
- 2 tbsp oats or sesame seeds (for sprinkling)
- 100g unsalted butter, melted
For Garnish (Optional):
- Fresh pomegranate seeds
- Fresh mint leaves
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time and 15–20 minutes of baking. A few extra minutes are useful for assembling the pastries carefully, so plan for about 30 to 40 minutes total from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheet:
Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper. This will keep the pastries from sticking and make cleanup easy.
2. Make the Cranberry Filling:
For a sweeter touch, mix the fresh or thawed cranberries with cranberry sauce or jam and honey in a small bowl. If you prefer tart fruit flavor, you can use plain cranberries without sweetening.
3. Layer and Cut the Filo:
Lay one sheet of filo pastry on a clean, dry surface. Brush it lightly with melted butter. Place a second sheet on top and brush again. Cut the layered sheets lengthwise into 3-inch wide strips to make folding easier.
4. Add Filling and Fold:
Place a small piece of Brie and a spoonful of the cranberry mixture at one end of each strip. Fold the corner over the filling to form a triangle. Continue folding the triangle over itself along the strip until you reach the end, sealing the edges as you go to keep the filling inside.
5. Prepare for Baking:
Place each filled triangle with the seam side down on the lined baking sheet. Brush the tops with melted butter and sprinkle oats or sesame seeds on top for a tasty crunch.
6. Bake and Serve:
Bake the pastries in the preheated oven for 15 to 20 minutes, or until the filo is golden and crisp. Remove from the oven and let cool slightly. Garnish with fresh pomegranate seeds and mint leaves if you like, then serve warm.
Can I Use Frozen Cranberries in This Recipe?
Yes! Just make sure to thaw and drain them well before using to avoid excess moisture, which can make the filo soggy.
How Should I Store Leftover Pastries?
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven to retain crispiness.
Can I Prepare These Pastries Ahead of Time?
Absolutely! Assemble the pastries and keep them refrigerated until ready to bake. Let them come to room temperature for about 10 minutes before baking.
What Can I Use Instead of Brie Cheese?
You can substitute with Camembert, goat cheese, or feta for different flavors, but avoid very runny cheeses as they might leak during baking.