Christmas Cranberry Feta Cheese Cups
There’s a certain magic in the air during the festive season, a feeling often accompanied by the scent of pine needles, mulled wine, and something delicious baking in the oven. For me, the true heart of Christmas hosting lies in the small bites—those little morsels of flavour that greet your guests as they walk through the door. These Christmas Cranberry Feta Cheese Cups are my secret weapon. They are the first thing to disappear from the platter at every party we host. The combination of textures and tastes—crisp, buttery pastry, salty, creamy cheese, and a sweet-sharp burst of cranberry—is just sublime. Friends always ask me for this recipe after trying it at our gatherings, and I’m always more than happy to share it.
What makes these cranberry bites so special is their balance. They look intricate and impressive, nestled in their little pastry cases, but they are remarkably straightforward to put together. The filo pastry provides a delightful, shatteringly crisp base that holds the warm, slightly melted feta filling. Then, a dollop of vibrant cranberry sauce cuts through the richness, while a toasted walnut adds a welcome, earthy crunch. They are the perfect little two-bite appetiser that delivers on every level without being too filling before the main event.
These savory tarts are ideal for any festive occasion, from a bustling Christmas Eve drinks party to a more relaxed Boxing Day buffet. They require minimal fuss but yield maximum results, leaving you more time to enjoy the company of your loved ones. If you’re looking for an appetiser that feels both elegant and joyfully festive, you’ve certainly found it here.
Recipe Overview
This recipe creates wonderfully crisp, bite-sized pastry cups filled with a savory and sweet mixture of salty feta cheese, tangy cranberry sauce, and crunchy walnuts. It’s a delightful study in contrasts. When I first tested these, I tried layering the cranberry sauce at the bottom, but I found that placing it on top allows its flavour to be the first thing you taste, which works much better against the warm, creamy cheese. The result is an elegant and flavourful mouthful that embodies the festive spirit.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 24 cups (serves 8-12)
- Difficulty: Easy
Why You’ll Love These Christmas Cranberry Feta Cheese Cups
- A Genuine Harmony of Flavours: The sharp, salty tang of the feta cheese is perfectly offset by the sweet and slightly acidic cranberry sauce. It’s all brought together with an earthy note from the walnuts and fresh thyme, encased in a wonderfully crisp filo shell.
- Ready in Under 30 Minutes: From start to finish, these bites come together in about 30 minutes. This is a real gift during the busy holiday season when oven space and time are at a premium.
- A Truly Flexible Recipe: Don’t have walnuts? Toasted pecans or even pistachios work beautifully. You can easily swap the feta for a soft goat’s cheese for a creamier texture or add a sprinkle of finely chopped rosemary for a different aromatic note.
- Great for Festive Gatherings: These work beautifully for a Christmas drinks party, a New Year’s Eve celebration, or as a sophisticated starter before the main holiday meal. They are easy to eat while standing and mingling.
- Family Tested and Approved: My husband, who’s usually picky about appetisers, asked for seconds the first time I made these! They always get compliments and are a reliable choice when we have guests over.
Ingredients You’ll Need
For these cheese cups, using good quality ingredients makes all the difference. I recommend using a block of proper Greek feta packed in brine, as it has a much creamier texture and robust flavour compared to pre-crumbled varieties, which can often be dry. For the pastry, a standard pack of ready-made filo is your best friend here.
- 270g pack of filo pastry (about 7-8 large sheets)
- 75g unsalted butter, melted
- 200g block of Greek feta cheese
- 1 large egg, lightly beaten
- 1 tbsp fresh thyme leaves, plus extra for garnish
- 1/2 tsp freshly ground black pepper
- 150g good-quality cranberry sauce (whole berry is best)
- 50g walnuts, roughly chopped and lightly toasted
Marcus’s Tip: Make sure your filo pastry is fully thawed in the fridge overnight. Trying to work with it while it’s still partially frozen or too cold will cause it to become brittle and tear easily. Let it sit at room temperature for about an hour before you begin.
How to Make Christmas Cranberry Feta Cheese Cups
The process for making these cranberry feta cups is methodical but simple. The key is to work efficiently with the filo pastry to stop it from drying out. Have all your ingredients prepped and ready to go before you unroll the pastry sheets. Once you get into a rhythm, you’ll have these assembled in no time.
- Preheat and Prepare: Preheat your oven to 180°C (160°C Fan / Gas Mark 4). Lightly grease a 24-hole mini muffin tin.
- Prepare the Feta Filling: In a medium mixing bowl, crumble the feta cheese. Add the lightly beaten egg, fresh thyme leaves, and black pepper. Mix gently until just combined. Don’t overmix; you want to retain some of the feta’s texture.
- Layer the Filo Pastry: Unroll the filo pastry sheets onto a clean, dry work surface. Cover the stack with a slightly damp tea towel to prevent it from drying out. Take one sheet of filo and place it on your board. Using a pastry brush, lightly brush the entire surface with some of the melted butter. I find that starting from the centre and brushing outwards works best.
- Create the Pastry Stack: Place another sheet of filo directly on top and brush it with melted butter. Repeat this process until you have a stack of 4 sheets.
- Cut the Pastry: Using a sharp knife or a pizza cutter, trim the edges of your pastry stack to create a neat rectangle. Cut the stack into 24 even squares (a 6 by 4 grid works well).
- Form the Cups: Gently press one pastry square into each hole of your prepared mini muffin tin, pushing it down to form a cup shape. The corners should stick out prettily. Repeat with the remaining squares. If you have leftover filo and butter, you can create another smaller stack.
- Fill and Bake: Spoon about a teaspoon of the feta mixture into each filo cup. Top with a small dollop (about half a teaspoon) of cranberry sauce and a sprinkle of the toasted walnuts.
- Bake Until Golden: Place the muffin tin in the preheated oven and bake for 12-15 minutes, or until the filo pastry is crisp and a deep golden brown at the edges.
- Cool and Garnish: Let the cups cool in the tin for a few minutes before carefully removing them to a wire rack. Garnish with a few fresh thyme leaves before serving warm.
Tips From My Kitchen
- Working With Filo: The key to success with filo pastry is to keep it from drying out. I learned that a slightly damp (not wet!) tea towel draped over the sheets you aren’t currently working with is non-negotiable. Work swiftly but don’t rush.
- The Secret Step: For an extra touch of indulgence, I sometimes add a tiny drizzle of honey over the cups just after they come out of the oven. The honey seeps into the warm feta and complements the cranberry perfectly.
- Make-Ahead Magic: You can assemble the cups completely—pastry, filling, and topping—up to 4 hours in advance. Cover the muffin tin tightly with cling film and store it in the refrigerator. Bake them straight from the fridge just before your guests arrive.
- Proper Storage: Leftovers are unlikely, but if you have any, they can be stored in an airtight container in the fridge for up to two days. To bring them back to life, reheat them in the oven at 160°C for 5-7 minutes until the pastry is crisp again.
Equipment You’ll Need
- 24-hole mini muffin tin
- Pastry brush
- Sharp knife or pizza cutter
- Cutting board
- Mixing bowl
- Spatula or spoon for mixing
Common Mistakes to Avoid
- Overfilling the Cups: It can be tempting to be generous with the filling, but too much will weigh down the pastry and can make the base soggy. A small, heaped teaspoon of the feta mix is plenty.
- Underbaking the Pastry: Pale pastry is sad pastry! Don’t be afraid to let the cups get a deep, golden-brown colour. This ensures they are wonderfully crisp all the way through, not just on the edges.
- Being Shy with the Butter: Every layer of filo needs a light coating of melted butter. This is what separates the layers during baking and creates that signature light, flaky texture. Don’t skip this or be too sparse with it.
Delicious Variations to Try
One of the best things about this recipe is how adaptable it is. Feel free to play around with the ingredients to suit your tastes or use what you have on hand. It’s a great base for creativity, much like our Stuffed Bell Peppers, which can be adapted in so many ways.
- Spicy Kick: Mix a pinch of dried chilli flakes into the feta filling. The gentle heat provides a lovely contrast to the sweet cranberry sauce.
- Different Cheeses: Creamy goat’s cheese is a fantastic substitute for feta. For something bolder, a mild, creamy blue cheese like Stilton or Gorgonzola would be divine.
- Fruity Twist: Instead of cranberry sauce, try a good quality fig jam or a spiced apple chutney for a different seasonal flavour profile.
What to Serve With Christmas Cranberry Feta Cheese Cups
These cranberry bites are wonderful on their own as part of an appetizer spread, but they also pair nicely with other items to create a fuller experience.
- Drink Pairing: A glass of chilled Prosecco or a crisp Sauvignon Blanc cuts through the richness of the cheese beautifully. For a festive non-alcoholic option, a sparkling cranberry and rosemary mocktail is a perfect match.
- Appetizer Board: Serve them alongside cured meats, olives, and other cheeses for a varied platter. They add a lovely warm, savory element.
- Sweet Contrast: After these savory bites have been enjoyed, a zesty dessert like our Lemon Crumb Bars provides a bright and refreshing finish to the meal.
Frequently Asked Questions
Christmas Cranberry Feta Cheese Cups
Ingredients
Method
- Preheat and Prepare: Preheat your oven to 180°C (160°C Fan / Gas Mark 4). Lightly grease a 24-hole mini muffin tin.
- Prepare the Feta Filling: In a medium mixing bowl, crumble the feta cheese. Add the lightly beaten egg, fresh thyme leaves, and black pepper. Mix gently until just combined. Don't overmix; you want to retain some of the feta's texture.
- Layer the Filo Pastry: Unroll the filo pastry sheets onto a clean, dry work surface. Cover the stack with a slightly damp tea towel to prevent it from drying out. Take one sheet of filo and place it on your board. Using a pastry brush, lightly brush the entire surface with some of the melted butter. I find that starting from the centre and brushing outwards works best.
- Create the Pastry Stack: Place another sheet of filo directly on top and brush it with melted butter. Repeat this process until you have a stack of 4 sheets.
- Cut the Pastry: Using a sharp knife or a pizza cutter, trim the edges of your pastry stack to create a neat rectangle. Cut the stack into 24 even squares (a 6 by 4 grid works well).
- Form the Cups: Gently press one pastry square into each hole of your prepared mini muffin tin, pushing it down to form a cup shape. The corners should stick out prettily. Repeat with the remaining squares. If you have leftover filo and butter, you can create another smaller stack.
- Fill and Bake: Spoon about a teaspoon of the feta mixture into each filo cup. Top with a small dollop (about half a teaspoon) of cranberry sauce and a sprinkle of the toasted walnuts.
- Bake Until Golden: Place the muffin tin in the preheated oven and bake for 12-15 minutes, or until the filo pastry is crisp and a deep golden brown at the edges.
- Cool and Garnish: Let the cups cool in the tin for a few minutes before carefully removing them to a wire rack. Garnish with a few fresh thyme leaves before serving warm.
Notes
I truly hope these Christmas Cranberry Feta Cheese Cups bring a little bit of extra sparkle to your festive table this year. They are a joy to make and an even greater joy to share. There’s nothing better than seeing your guests’ faces light up when they take their first bite. If you do make them, please let me know how they turned out in the comments below. I love hearing about your experiences in the kitchen. Happy holidays, and happy cooking!
From my kitchen to yours,
Marcus
