These little brie, cranberry and prosciutto filo bites are the perfect festive party snack. They’re easy, take just 30 minutes, can be prepped in advance and are always super popular.
Who doesn’t love oozy, melty cheese paired with salty prosciutto and sweet, tart cranberries in crispy pastry? The combination is a winning one, for good reason.
These little filo bites always disappear quickly at parties. They are SO easy – just line a mini muffin tin with strips of filo, then load them up with the fillings. 30 minutes, and you’re done.
Filo can be a little tricky to work with, because it loves to dry out quickly when exposed to air, but once you learn how to deal with that (literally just keep it covered), you’ll be away.
Ingredients
You only need FIVE easy-to-find ingredients to make these party bites.
- Filo pastry. Sometimes called phyllo, this is a SUPER thin pastry that’s most common in Mediterranean cooking. It’s light, flaky and perfect here. The only thing to remember is that it dries out really quickly, so always cover your filo with a damp, clean tea towel while it’s exposed to the air.
- Brie. This super creamy, soft cheese is gorgeous with the salty, sweet and tart cranberry and prosciutto. You could also use camembert, or mozzarella, goat’s cheese or feta.
- Prosciutto. You could also use bacon or ham, or leave it out for a vegetarian version.
- Cranberry sauce. Use your favourite, or you could use chutney, relish or a tart jam.
How to make them
Grease a mini muffin tin with butter or oil. Brush each filo sheet with butter or oil, then slice them into strips, then into rough rectangles. Press one rectangle into a muffin mold, then place another rectangle on top of it, in the opposite direction. Press the sheets into the muffin tin, to create a little cup. Spoon a little cranberry sauce into the pastry cup, then top with a couple of pieces of chopped brie. Finish with a little prosciutto.
Pop into the oven for about 20 minutes, until the pastry is crispy and the cheese is bubbling and melted. Carefully remove the bites from the tin, then top with the chopped rosemary and serve.
Got a question?
You could use puff pastry in place of the filo if you like – but just use one sheet, don’t overlap them like we’re doing here.
Camembert is the closest to brie, otherwise, you could use mozzarella, feta or goat’s cheese. Boursin would also be lovely.
You can assemble the bites in advance, just make sure you cover them really well with plastic wrap or foil and store them in the fridge so the filo doesn’t dry out and become brittle. You could make them the day before you want to cook them.
You can also bake the bites, then pop them back in the oven for 10 minutes at 180C/260F to warm them through.
Like this recipe? Here are some more Christmas appetizer ideas you might enjoy
If you make these bites, I’d love to hear from you! You can leave me a comment below.
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Easy Brie, Cranberry & Prosciutto Filo Bites
- Total Time: 30 minutes
- Yield: 20 bites 1x
Description
These little brie, cranberry and prosciutto filo bites are the perfect festive party snack. They’re easy, take just 30 minutes, can be prepped in advance and are always super popular.
Ingredients
- 2 – 3 sheets of filo pastry
- 1/3 cup cranberry sauce
- Wedge of brie cheese
- 4 prosciutto slices
- Butter or olive oil for greasing
- 2 sprigs rosemary, chopped
Instructions
- Prepare the fillings. Start by heating your oven to 180C/260F fan. Grease your mini muffin tin with butter or oil. Chop your brie into small cubes and slice the prosciutto into small pieces. Lay the filo sheets out on a clean surface, then brush both sheets with butter or oil. Cut the filo into long strips lengthways, about 5cm wide. Then cut slices the other way, about 3cm wide. This should leave you with rough rectangles of filo.
- Arrange the bites. Press one rectangle sheet into a mini muffin mold, then place another sheet in the opposite direction on top of it. Carefully press the sheets down into the tin, creating a little cup. Repeat with the remaining filo rectangles. Spoon in about 1 teaspoon of cranberry sauce to the base of the filo cup, then top with 2 cubes of brie. Finish with a couple of pieces of sliced prosciutto. Continue with the rest of the cups. Transfer to the oven and cook for 20 minutes, until the pastry is crispy and the cheese is looking lovely, melted and bubbly.
- Garnish and serve. Remove from the oven, then carefully remove the cups from the tin and transfer them to a serving platter. Sprinkle the chopped rosemary on top, then serve right away, while hot, oozy and delicious.
Notes
PREP AHEAD: You can arrange the bites in the tin the day before you want to cook them, just cover them VERY well with plastic wrap or aluminium foil and store them in the fridge. You can also bake the bites, then reheat them for 10 minutes at 180C/360F fan.
Make sure you cover any exposed filo pastry with a clean, damp tea towel while you’re working with it. Filo is notorious for drying out, and once it does, it becomes very brittle and tricky to work with.
Swap the brie for camembert, mozzarella, feta, goat’s cheese, boursin or cream cheese.
Use bacon or ham in place of the prosciutto, or leave it out for a vegetarian version.
Switch out cranberry sauce for your favourite chutney (this fig and tamarind chutney is great) or tart jam.
- Prep Time: 10
- Cook Time: 20
- Category: snacks
- Method: oven
- Cuisine: american
Nutrition
- Serving Size: 3 bites
Keywords: filo appetizer, brie bites, prosciutto bites
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