Cranberry and Brie Filo Pastries

Cranberry and Brie Filo Pastries are a delightful little treat that combines the crisp, flaky layers of filo dough with the creamy, melt-in-your-mouth richness of brie cheese and the sweet-tart…

By Julia • December 1, 2025 • Reading time: 6 min

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Cranberry and Brie Filo Pastries are a delightful little treat that combines the crisp, flaky layers of filo dough with the creamy, melt-in-your-mouth richness of brie cheese and the sweet-tart burst of fresh cranberries. These pastries have a lovely balance of textures and flavors that make them perfect for a cozy snack or a festive appetizer.

I love making these when friends come over because they’re easy to pop in the oven and look impressive without a lot of fuss. I usually add a sprinkle of chopped pecans on top before baking for an extra touch of crunch. One of my favorite things about this recipe is how the warm brie softens just enough while the cranberries keep their bright pop, making every bite a little surprise.

These pastries are great served warm right out of the oven, especially with a cup of tea or a glass of white wine. I’ve found they also work well at holiday parties or brunches, and they always get snatched up quickly. If you want to prep ahead, you can assemble them and freeze before baking, which makes hosting stress-free and fun.

Key Ingredients & Substitutions

Filo Pastry: This paper-thin dough creates the crispy, flaky shell. Keep it covered with a damp towel while working to stop it drying out. If you can’t find filo, puff pastry is a decent swap, though the texture will be richer and less crisp.

Brie Cheese: The creamy star that melts perfectly inside. You can use camembert or a mild cream cheese if brie isn’t available, but the unique flavor of brie really stands out.

Cranberries: Fresh or a homemade cranberry sauce adds tartness. If fresh are hard to find, store-bought cranberry sauce works well too. You could also try a berry jam for sweetness and texture.

Butter: Brushing melted butter between layers gives that golden, crisp finish. For a dairy-free option, use a mild olive oil or vegan butter alternative.

Nuts: Chopped walnuts or pecans add crunch and depth. If you’re nut-free, just skip them or use toasted seeds like pumpkin or sunflower seeds for texture.

How Do You Fold Filo Pastries into Perfect Triangles Without Tearing?

Working with filo can be delicate, so folding neatly is key to holding the filling inside and achieving that beautiful shape.

• Start with well-brushed, layered sheets to add strength and prevent tearing.
• Cut strips wide enough to hold the filling (about 3 inches) so you have space to fold and seal edges.
• Place filling near one corner of the strip, then fold one corner diagonally to form a triangle.
• Keep folding the triangle along the strip—like folding a flag—maintaining a firm but gentle grip.
• If the dough tears, patch it with a bit of melted butter and carefully press edges together.
• Don’t overfill the pastries; a small amount of filling prevents bursting during baking.

Practicing with a few strips helps build confidence. Remember, even imperfect folds bake up crispy and delicious!

Equipment You’ll Need

• Baking sheet – for crisp, even baking of the filo pastries.
• Parchment paper – keeps pastries from sticking and makes cleanup easy.
• Pastry brush – perfect for brushing melted butter on filo sheets without tearing them.
• Sharp knife or pizza cutter – helps cut filo sheets into clean strips.
• Mixing bowls – for preparing cranberry filling and holding melted butter.

Flavor Variations & Add-Ins

• Swap brie with goat cheese for a tangier, creamier filling.
• Add chopped fresh thyme or rosemary for a fragrant herbal note.
• Mix in cooked sausage or prosciutto for a savory twist.
• Use apricot jam instead of cranberries for a sweeter contrast.

Cranberry and Brie Filo Pastries

Ingredients You’ll Need:

For The Pastries:

• 1 package filo (phyllo) pastry sheets (about 12 sheets)
• 8 oz brie cheese, cut into small cubes
• 1/2 cup cranberry sauce or fresh cranberries cooked with a bit of sugar until jam-like
• 1/4 cup chopped walnuts or pecans (optional)
• 1/4 cup unsalted butter, melted (for brushing)
• 1 egg, beaten (for egg wash)
• Sesame seeds for sprinkling (optional)

For Serving and Garnish:

• 1 tbsp honey (optional, for drizzling)
• Fresh rosemary sprigs for garnish (optional)
• Whipped cream cheese or sour cream for serving (optional)

How Much Time Will You Need?

This recipe takes about 15 minutes to prepare, including making the cranberry jam if using fresh cranberries, and around 20 minutes to bake until golden and crisp. So plan for roughly 35 minutes total from start to finish.

Step-by-Step Instructions:

1. Prep and Make Cranberry Filling:

Start by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper. If you’re cooking fresh cranberries, place them in a small saucepan with a tablespoon of sugar and a splash of water. Cook over medium heat until the cranberries break down and the mixture thickens like a jam. Let this cool so it’s easier to handle.

2. Prepare Filo Sheets:

Lay one sheet of filo dough flat on your work surface and gently brush it with melted butter. Place another sheet on top and brush again. This layering helps create that delicate, flaky texture. Cut this layered filo into strips about 3 inches wide.

3. Assemble Pastries:

Place a small cube of brie near one end of a filo strip. Spoon about a teaspoon of the cranberry filling on top, then sprinkle a few chopped nuts if you like. Fold the strip into a triangle shape by folding diagonally back and forth along the length of the strip, enclosing the filling completely in a neat triangle.

4. Bake and Serve:

Place the folded triangles on your baking sheet. Brush the tops gently with beaten egg and sprinkle sesame seeds on top if desired. Bake for 15-20 minutes or until the filo is crispy and golden. For an extra touch of sweetness, drizzle warm pastries with honey right after baking. Serve garnished with fresh rosemary and alongside a bowl of whipped cream cheese or sour cream and extra cranberry sauce for dipping.

Can I Use Frozen Filo Pastry?

Yes! Just make sure to thaw it completely in the fridge overnight and keep it covered with a damp towel while working to prevent it from drying out and tearing.

Can I Prepare These Pastries Ahead of Time?

Absolutely! Assemble the pastries and place them on a baking sheet. Cover tightly with plastic wrap and refrigerate for up to 24 hours before baking. You can also freeze them before baking – just thaw in the fridge before popping them in the oven.

What Can I Substitute for Brie Cheese?

Camembert or a mild goat cheese works great as substitutes. Cream cheese can be used, though the flavor and texture will be creamier and less melty.

How Should I Store Leftover Pastries?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven at 325°F (160°C) to restore crispiness, or microwave briefly if you’re in a hurry.