Ingredients:
12 sheets of phyllo dough, thawed
8 oz (225 g) Brie cheese, thinly sliced
½ cup cranberry sauce (store-bought or homemade)
½ cup pecans, toasted and roughly chopped
3 tbsp honey (plus extra for drizzling)
4 tbsp melted butter (for brushing the phyllo)
Fresh thyme (optional, for garnish)
Instructions:
Preheat the Oven: Begin by preheating your oven to 375°F (190°C) and lining a large baking sheet with parchment paper.
Prepare the Phyllo Layers:
Take one sheet of phyllo dough and lightly brush it with melted butter.
Place another sheet on top and brush it with more butter.
Repeat this layering process until you have a stack of 6 sheets.
Cut the stacked phyllo into rectangles measuring approximately 4×4 inches and place them on the prepared baking sheet.
Continue this process with the remaining phyllo sheets to create additional layers.
Bake the Phyllo:
Bake the phyllo rectangles for 8-10 minutes or until they turn golden brown and crispy.
Allow them to cool slightly on the baking sheet.
Assemble the Pastry:
On a serving plate, place one baked phyllo rectangle and layer it with slices of Brie, a spoonful of cranberry sauce, and a sprinkle of chopped pecans.
Add another phyllo rectangle on top and repeat the layering with more Brie, cranberry sauce, and pecans.
Finish with a final phyllo layer on top.
Drizzle with Honey:
Drizzle the assembled pastry with honey for added sweetness, and garnish with fresh thyme if desired.
Serve:
Serve the layered pastry warm for a delightful combination of crispy pastry, creamy Brie, and tangy cranberry sauce, perfectly balanced with the sweetness of honey.
Prep Time: 30 minutes | Total Time: 50 minutes | Servings: 8