Description
This delicious layered phyllo pastry combines crispy, golden layers of phyllo dough with creamy Brie, tangy cranberry sauce, and crunchy toasted pecans. Topped with a drizzle of honey, it’s a perfect appetizer for any occasion, from festive holiday gatherings to casual dinner parties.
Ingredients
Scale
- 12 sheets phyllo dough, thawed
- 8 oz (225 g) Brie cheese, sliced thinly
- ½ cup cranberry sauce (homemade or store-bought)
- ½ cup pecans, toasted and roughly chopped
- 3 tbsp honey (plus extra for drizzling)
- 4 tbsp melted butter (for brushing the phyllo dough)
- Fresh thyme (optional, for garnish)
Instructions
- Preheat the oven to 375°F (190°C) and line a large baking sheet with parchment paper.
- Lay out one sheet of phyllo dough and brush it lightly with melted butter. Layer another sheet on top and brush with more butter. Repeat until you have a stack of 6 sheets.
- Cut the stack into rectangles (about 4×4 inches) and place them on the prepared baking sheet. Repeat with the remaining phyllo sheets to create more layers.
- Bake the phyllo rectangles for 8-10 minutes, or until golden brown and crispy. Let them cool slightly.
- Place one baked phyllo rectangle on a serving plate and layer it with sliced Brie, a spoonful of cranberry sauce, and a sprinkle of chopped pecans.
- Add another phyllo rectangle on top and repeat the layering process with more Brie, cranberry sauce, and pecans. Finish with a final layer of phyllo on top.
- Drizzle with honey for a touch of sweetness and garnish with fresh thyme if desired.
- Serve warm and enjoy!
Notes
- Keep the phyllo dough covered with a damp towel to prevent it from drying out while you work.
- Toast the pecans in a dry skillet over medium heat for 5-7 minutes for enhanced flavor.
- You can make the phyllo layers and assemble the pastry ahead of time, then bake it just before serving.
- Feel free to experiment with different fruit preserves, such as fig jam or apricot preserves, for a twist on the classic cranberry sauce.
- The pastry is best served warm for maximum crispiness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes