Servings: 24 crackers
Calories: 120kcal
Equipment
- oven
- Baking sheets
- parchment paper
- Sharp knife
- Pizza Cutter
Ingredients
For the Filo Pastry
- 6 sheets frozen filo pastry thawed and covered with a damp towel
- 50 g butter melted
For the Filling
- 250 g brie cut into long slices
- 275 g cranberry sauce sweet and tart
For the Topping
- 0.25 cup flaked almonds adds crunch and nutty flavor
- 1 tablespoon black sesame seeds provides elegance and earthiness
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper.
- Lay one sheet of filo pastry flat and lightly brush with melted butter. Place a second sheet on top and brush again with butter.
- Spoon about 1.5 teaspoons of cranberry sauce along one short edge, leave 1.5 inches free on long sides, then layer with brie slices, almonds, and sesame seeds.
- Fold the short edge over the filling, roll into a log, and fold in the long sides. Continue rolling tightly.
- Slice into 1.5 to 2-inch pieces, and place on the baking sheets, leaving space.
- Bake for 12-18 minutes until golden brown and crispy.
- Cool on baking sheets for 5 minutes before transferring to a wire rack.
Notes
Store leftovers in an airtight container at room temperature for up to 1-2 days. Reheat in a 300°F oven for 5-7 minutes to restore crunch.
Nutrition
Serving: 2crackers | Calories: 120kcal | Carbohydrates: 10g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 150mg | Potassium: 50mg | Fiber: 1g | Sugar: 2g | Vitamin A: 500IU | Calcium: 100mg | Iron: 1mg
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