Preheat your oven to 180°C (350°F) and line two baking trays with parchment paper.

Cut thawed filo sheets into 36 squares, each about 10x10 cm in size, and cover remaining sheets with a damp towel.

Brush one square of the filo pastry with melted butter evenly.

At one end of the buttered filo square, place a slice of brie followed by a teaspoon of cranberry sauce and almond flakes on top.

Roll the filo pastry from the filling side to create a tight cylinder and pinch the ends securely.

Continue assembling and placing on the prepared baking trays, leaving space between each cracker.

Brush tops with remaining melted butter and sprinkle black sesame seeds before baking.

Bake for 15-20 minutes or until golden brown, watching closely.

Garnish with fresh rosemary or chives before serving for an elegant touch.

Allow to cool slightly before serving warm.