Savory Cranberry Feta Cheese Cups
There’s a certain magic to finding an appetizer that hits all the right notes: it looks elegant, tastes incredible, and doesn’t require you to spend hours in the kitchen. These Cranberry Feta Cheese Cups are exactly that. They are my secret weapon for festive gatherings, dinner parties, and those evenings when we just fancy something a little special with a glass of wine. The combination of salty, creamy feta with the sweet-tart pop of cranberries, the earthy crunch of toasted walnuts, and a hint of fresh rosemary is just sublime.
I stumbled upon this combination by accident one year when I had leftover cranberry sauce and a block of feta, and it’s been a hit ever since. I’ve since refined it into these perfect little bites, using ready-made filo pastry cases to make things even more straightforward. These cheese cups are contained, easy to eat with your fingers, and they look so impressive nestled on a platter. The filo pastry becomes wonderfully crisp and golden in the oven, providing the perfect vessel for the warm, savoury, and sweet filling inside.
This is the kind of recipe that works beautifully for the holidays, but honestly, we make them all year round. They’re a fantastic starter before a more substantial main course, like my recipe for Stuffed Peppers With Rice Recipe Dinner. They manage to be both sophisticated enough for discerning guests and appealing to all tastes. They are, quite simply, little mouthfuls of joy.
Recipe Overview
These Cranberry Feta Cheese Cups deliver a delightful contrast of textures and flavours in one bite. You’ll get the crispness of the filo pastry, the creamy saltiness of the warm feta, a sweet tang from the cranberries, and a satisfying crunch from toasted walnuts, all tied together with a herby note of rosemary and a drizzle of honey. After a few tests, I found that toasting the walnuts beforehand is a non-negotiable step; it truly elevates their flavour and makes all the difference.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 27 minutes
- Servings: Makes 24 cups
- Difficulty: Easy
Why You’ll Love This Cranberry Feta Cheese Cups Recipe
- Genuine Flavour: The sharp, salty character of the feta is beautifully balanced by the sweet-tart dried cranberries. The addition of toasted walnuts provides a welcome earthy crunch and depth that is simply lovely.
- Ready in Under 30 Minutes: From start to finish, you can have these elegant holiday appetizers ready in about 25 minutes, leaving you more time to spend with your guests.
- A Flexible Recipe: This recipe is very forgiving. You can easily swap the walnuts for pecans, use creamy goat cheese instead of feta, or add a pinch of orange zest to the filling for a brighter citrus note.
- Great for Social Gatherings: These cranberry bites work wonderfully for Christmas parties, New Year’s Eve nibbles, or as a sophisticated starter for a dinner party. They are easy to serve and eat while mingling.
- Family Tested: My husband, who’s usually picky about appetizers, asked for seconds! It’s one of those recipes that always gets compliments and disappears from the platter first.
Ingredients You’ll Need
For this recipe, the quality of the feta really matters. I always recommend buying a block of Greek Feta cheese that’s been packed in brine. It has a much creamier texture and a more pronounced, authentic flavour compared to the pre-crumbled varieties, which can be quite dry.
- 24 ready-made mini filo pastry cases
- 200g block of good-quality feta cheese, drained
- 75g dried cranberries, roughly chopped
- 50g walnuts, toasted and roughly chopped
- 1 tbsp fresh rosemary, finely chopped
- 1/2 tsp freshly ground black pepper
- 1 tbsp runny honey, for drizzling
- A few extra sprigs of rosemary for garnish (optional)
Ashley’s Tip: If you can’t find ready-made filo cases, you can make your own. Simply take 4-5 sheets of filo pastry, brush each one lightly with melted butter, and layer them. Cut the layered pastry into 6cm squares and press them gently into a mini muffin tin before filling and baking.
How to Make Cranberry Feta Cheese Cups
The process for these cranberry feta cups is very straightforward. It’s mostly a matter of mixing the delicious filling together and spooning it into the pastry cases before a short bake in the oven.
- Preheat Your Oven: First things first, get your oven preheating to 180°C (160°C fan). Arrange the mini filo cases on a large baking tray.
- Toast the Walnuts: Place the walnuts on a small, dry baking tray and toast them in the preheated oven for 4-5 minutes, or until they are fragrant and slightly darkened. Keep a close eye on them as they can burn quickly. Once toasted, let them cool for a few minutes before roughly chopping them.
- Prepare the Feta: While the nuts are toasting, place the block of feta into a medium-sized mixing bowl. Use a fork to crumble it into small pieces. You want a mix of textures, not a smooth paste.
- Combine the Filling: To the bowl with the crumbled feta, add the chopped toasted walnuts, the chopped dried cranberries, the finely chopped fresh rosemary, and the black pepper.
- Mix Gently: Use a spoon or spatula to gently mix all the filling ingredients together until they are evenly distributed. Be careful not to overmix, as you want to maintain the texture of the feta.
- Fill the Filo Cups: Carefully spoon the feta mixture into each of the filo pastry cases. What works best for me is to slightly under-fill them at first, as the cheese will warm and expand a little during baking. You want them to be full but not overflowing.
- Bake Until Golden: Place the baking tray in the preheated oven and bake for 10-12 minutes. The cups are ready when the filo pastry is crisp and golden at the edges and the feta filling is heated through and just beginning to melt.
- Garnish and Serve: Remove the tray from the oven. Immediately drizzle a little runny honey over the top of each cup. If you like, garnish with a tiny sprig of fresh rosemary. Serve them warm.
Tips From My Kitchen
- Don’t Skip Toasting the Nuts: I learned that this small step makes a huge difference. Toasting walnuts awakens their natural oils, deepening their flavour and enhancing their crunchy texture. It turns them from a simple ingredient into a star component.
- Use Fresh Rosemary: While you could use dried rosemary in a pinch, fresh rosemary provides a much more vibrant, aromatic, and pine-like flavour that cuts through the richness of the cheese beautifully.
- Make-Ahead Method: To get ahead, you can prepare the entire filling mixture up to a day in advance. Just store it in an airtight container in the refrigerator. When you’re ready to serve, simply fill the filo cups and bake as directed. This is a lifesaver for party prep!
- Storage and Reheating: These cups are definitely best enjoyed fresh from the oven while the pastry is at its crispiest. However, if you have leftovers, they can be stored in an airtight container in the fridge for up to 2 days. To bring them back to life, reheat them in an oven or air fryer at 170°C for 4-5 minutes until warmed through and crisp again.
Equipment You’ll Need
You don’t need any fancy gadgets for this recipe, which is part of its charm. Here’s what we’ll be using:
- Large baking tray
- Sharp knife and cutting board
- Medium mixing bowl
- Spoon or spatula for mixing
- Mini muffin tin (only if you’re making your own filo cups)
Common Mistakes to Avoid
- Overfilling the Cups: It’s tempting to mound the filling high, but this can cause it to spill over during baking, making a mess and preventing the pastry from crisping up evenly. Fill them so the mixture is just level with the top of the pastry rim.
- Using Cold Ingredients: For the best texture, let your block of feta sit at room temperature for about 15-20 minutes before you crumble it. This makes it easier to work with and helps the filling warm through more evenly in the oven.
- Baking for Too Long: Filo pastry is very delicate and can go from golden to burnt in a minute. Keep a close eye on the cups during the last few minutes of baking. As soon as the edges are a lovely golden brown, they’re ready.
Delicious Variations to Try
One of the best things about this recipe is how easily you can adapt it. Feel free to play around with the ingredients to find your favourite combination.
- Add a Little Heat: For a spicy kick, add a quarter teaspoon of red chilli flakes to the feta mixture. It contrasts wonderfully with the sweet honey.
- Try a Different Cheese: If you’re not a fan of feta, this recipe works beautifully with soft, tangy goat cheese. The creamy texture is fantastic when warmed.
- Switch Up the Nuts and Fruit: Toasted pecans are a brilliant substitute for walnuts, adding a slightly sweeter, buttery note. You could also try dried cherries or chopped dried apricots instead of cranberries for a different kind of fruity sweetness.
What to Serve With Cranberry Feta Cheese Cups
These little bites are wonderful on their own as part of an appetizer spread, but they also pair well with other dishes and drinks.
- They make an excellent starter before a comforting main dish like my Hearty Lentil Soup.
- Serve them on a platter alongside some olives, cured meats, and other nibbles for a complete grazing board experience.
- For a drink pairing, a crisp, dry white wine like a Sauvignon Blanc or a celebratory glass of Prosecco cuts through the richness of the cheese perfectly. A light, fruity rosé also works very well.
Frequently Asked Questions
Cranberry Feta Cheese Cups
Ingredients
Method
- Preheat Your Oven: First things first, get your oven preheating to 180°C (160°C fan). Arrange the mini filo cases on a large baking tray.
- Toast the Walnuts: Place the walnuts on a small, dry baking tray and toast them in the preheated oven for 4-5 minutes, or until they are fragrant and slightly darkened. Keep a close eye on them as they can burn quickly. Once toasted, let them cool for a few minutes before roughly chopping them.
- Prepare the Feta: While the nuts are toasting, place the block of feta into a medium-sized mixing bowl. Use a fork to crumble it into small pieces. You want a mix of textures, not a smooth paste.
- Combine the Filling: To the bowl with the crumbled feta, add the chopped toasted walnuts, the chopped dried cranberries, the finely chopped fresh rosemary, and the black pepper.
- Mix Gently: Use a spoon or spatula to gently mix all the filling ingredients together until they are evenly distributed. Be careful not to overmix, as you want to maintain the texture of the feta.
- Fill the Filo Cups: Carefully spoon the feta mixture into each of the filo pastry cases. What works best for me is to slightly under-fill them at first, as the cheese will warm and expand a little during baking. You want them to be full but not overflowing.
- Bake Until Golden: Place the baking tray in the preheated oven and bake for 10-12 minutes. The cups are ready when the filo pastry is crisp and golden at the edges and the feta filling is heated through and just beginning to melt.
- Garnish and Serve: Remove the tray from the oven. Immediately drizzle a little runny honey over the top of each cup. If you like, garnish with a tiny sprig of fresh rosemary. Serve them warm.
Notes
I really hope you give these Cranberry Feta Cheese Cups a try for your next get-together. They are such a simple yet impressive appetizer that always gets rave reviews. The balance of salty, sweet, and savoury is just so satisfying, and they look so pretty on a serving platter. If you do make them, I would love to hear how they turned out! Please feel free to leave a comment below and let me know what you think. Happy cooking!
– Ashley
