Preheat your oven to 180°C (350°F) and line two baking trays with parchment paper. Thaw the filo pastry and cut it into 36 squares (approximately 5cm by 5cm each).

On a clean surface, place a square of filo pastry and brush it with melted butter. Layer a slice of brie, a teaspoon of cranberry sauce, and a teaspoon of almond flakes at one end.

Roll the filo pastry from where the filling is, pinching both ends to secure the filling, creating a parcel. Repeat for all squares.

Arrange the filled crackers on baking trays, brush with melted butter, and sprinkle with black sesame seeds. Bake for 15-20 minutes until golden brown.

Allow to cool slightly before serving. Garnish with rosemary or chives for presentation.